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Sharlene Feely of Blue Hill cooks to share.

“My main things is to bake and share,” Feely said. “It’s fun to share.”

And with six grandchildren, she has lots of mouths to help feed. One of the recipes Feely makes to feed her family is the Bundt Cake Breakfast, which was the winning recipe for the Main Dish category in this year’s Tribune All Seasons Cooking contest. The dish comes from one of the cookbooks in Feely’s collection.

“I don’t know which recipe book I got it out of, but it sounded like it was something my family would eat,” Feely said. “I have collected recipe books for a long time. I love that sort of thing.”

The recipe has all of the staple breakfast foods in one dish, including a dozen eggs, a can of biscuits, two cups of tater tots and meat and vegetables to fill up a family.

One of the highlights of the dish is how it is easily customizable, accepting any type of meat or vegetable into the bundt cake, depending on whatever is in the kitchen.

“You can do a lot of different things with a very simple recipe,” Feely said.


Sharlene Feely’s Bundt Cake Breakfast won the Main Dishes category for the Tribune cookbook contest. See recipe on page S11.

For Feely, cooking goes hand in hand with seeing family. She said she tries to take something with her whenever she sees her son’s family in Aurora or her daughter’s family in Lawrence. She also makes sure there is something to eat when they visit her.

“I love to bake and keep the grandkids happy with cookies and cakes and things like that,” she said.

Feely said she was surprised to hear that she won the main dish category with the Bundt Cake Breakfast, because it is a simple and easy-to-make recipe.

“If a recipe calls for a lot of fancy ingredients, I’m not going to the store to buy the extra ingredients that I’ll probably only use once or twice,” she said.

Feely said one of her favorite foods to make is zucchini brownies. She said she also likes to read and travel.

Bundt Cake Breakfast

1 cup diced ham

2 cups tater tots, frozen

1 dozen whisked eggs

1 can Pillsbury Grand biscuits (diced up raw)

2 cups cheddar cheese

¼ cup milk

Mix all together. Put in greased bundt pan.

Bake at 400 degrees for 45 minutes.

When done, flip onto a platter and serve.


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