Strawberry Cream Cheese Danish

 

My husband and I love cream cheese danish, when I was a kid and the family would go to Cannon Beach during the summer.  We would always stop at this cute little bakery in town and I always go the cream cheese danish.  I love the buttery, flaky pastry and the creamy cheese filling.  While I was looking at some of my favorite blogs the other day I popped into “The Country Cook” and she had made shortcut apple danish that look so tempting to me, I knew I would just simply have to make my own version at home.  I wanted to take her fruit idea and mix it with my favorite part of the danish, the cheese filling. These make a great morning breakfast with some coffee, a wonderful afternoon snack with some milk or a simple dessert after dinner.

  

Danish:

• 2 Tubes - Pillsbury Butter Flaky Crescent Rolls
• 1 Can - Wilderness Strawberry Pie Filling
• 2 Tbs. - Butter (melted)

Filling:

• 1 8 oz - Cream Cheese (soft)
• 1/2 C. - Powder Sugar
• 1/4 C. - Milk

Preheat oven to 350 degrees.

Separate the dough into eight rectangles.  Seal the perforations.  Using a pastry brush spread the butter over the rolls.  Roll up the dough from the long side: pinch the edges to seal.  Hold one end of the dough loosely coil into a circle.  Make an indentation in the center with your fingers and create a crater for the filling and fruit.

In a mixing bowl add the cream cheese, powder sugar and milk.  Mix until fully, blended and smooth.  Place about 1/2 tbs. of cheese filling into the center of the Danish, then top with about 1/2 tbs. of strawberry filling.  Bake these for about 15-18 minutes or until golden brown. Once cool you can serve them plain, drizzle with a powder sugar glaze, or add a little more milk to the cheese filling to thin it out and drizzle across the danish.

Makes 8 

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Bacon Blueberry Pancakes

Over this past Labor Day Holiday my husband and I spent the day out in the beautiful Columbia River Gorge. We took a cruise on the Stern-wheeler paddle boat, drove passed Multnomah Falls then drove by the famous View Point Inn from the Twilight movie. After we left the View Point I saw a road side fruit stand that was selling locally grown blueberries and I knew immediately that I wanted pancakes. Of course there is nothing better with fresh blueberry pancakes than fresh homemade blueberry syrup with a side of bacon...my mouth is drooling all over again. Of course you know us; we couldn't just serve bacon on the side like most people, and no we had to cook it into the pancakes. This was the best pancake so far that I have had in my life yet.

1/2 Lb. - Cooked Crisp Cooked
2 C. - Original Bisquick Mix
1 C. - Milk
2 - Eggs
2 Tbs. - Sugar
2 Tsp. - Baking Powder
1 Tsp. - Vanilla
1 C. - Fresh Blueberries (check for stems)

Blueberry Sauce;

1 C. - Sugar
2 C. - Water
1 1/4 C. - Fresh Blueberries (check for stems)
Water
Cornstarch

In a mixing bowl combine the Bisquick, milk, eggs, sugar, baking powder and vanilla. Mix well until fully combines, then carefully stir in the berries. Set as side the batter and heat your electric griddle. In the mean time make the berry sauce, in a medium sized pot mix the sugar, water and berries. Cook over high heat and boil for about 15 minutes, after boiling turn the heat down to medium high and using a potato masher break up some of the berries to make a chunky sauce. Using the water and corn starch make slurry to thicken the sauce to the consistency you would like. Once you have reached your desired thickness for the sauce turn it down to warm while you cook the pancakes. Spray the hot griddle with some cooking spray, lay down a piece of bacon onto the griddle (we cooked 3 at a time). Ladle some batter over the bacon and cook the pancakes until the edges are dry and ready to turn once golden on the bottom. Flip the pancakes and cook the other side, serve the hot bacon blueberry pancakes with a drizzle of the fresh hot homemade blueberry sauce and watch as your family makes them disappear faster than you can make them.

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Bacon Pineapple Waffles

Last summer my husband and I spent the weekend at the beach, on our way home we stopped for breakfast in Lincoln City to a place I had not been too since I was a little girl. We had breakfast at Sambo's restaurant; I really loved this place when I was little. Sambo's has a jungle theme throughout the restaurant with tigers, lions and wildlife. My husband and I shared a plate of pineapple pancakes, they were wonderful. The pancakes were light, fluffy with bits of pineapple cooked into them; a few weeks ago the thought of these wonderful little cakes came to mind so I set out to make them at home. Of course our version is a little different than the original but just as tasty.

6 Slices - Bacon (chopped & cooked to crisp)
8 oz. Can - Crushed Pineapple
8 oz. Can - Pineapple Tidbits (drained & reserve the juice)
2 C. - Bisquick Mix
1 - Egg
2 Tbs. - Oil
1 -1/3 C. - Milk

In a saucepan place the crushed pineapple and simmer until warm and thick; this will be the topping for the waffles. In a mixing bowl place the Bisquick, egg, milk, and oil, using the reserved juice add enough milk to make the 1 1/3 C. liquid then add that to the bowl. Stir well to combine and make lump free batter. Heat a waffle iron and when ready spray with non-stick cooking spray then ladle in the batter and spread around evenly. Top with some of the bacon and pineapple tidbits, lower the lid and cook until golden brown. To serve place the waffle on a plate then place a spoonful of the reduced crushed pineapple in the center of the waffle and garnish with a few pieces of the cooked bacon.

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Dutch Baby

Back when I was in Junior High, I stayed the night at a friend’s house, and in the morning her mother made us the coolest thing ever for breakfast. I had never seen such a huge pancake in my life; it was so light and fluffy. She provided us with so many toppings to use on this massive pancake that I had a very hard time choosing what to eat on it. About a month ago, at our weekly Dunkin Family weekend breakfast we met at Elmer's. I was so surprised, that I found this fantastic large pancake on the menu and of course I had to have it. Elmer's simply serves theirs with powder sugar and a lemon wedge; however I covered it in strawberry jelly. This morning while my husband was sleeping in, I turned on the Food Network like I do every weekend and today Ten Dollar Dinners with Mellisa d'Arabian was on and she was making a Puffed Pancake, I had such a flash back to my other 2 times of enjoying this dish, that I jumped out of bed and ran to the kitchen. I made this wonderful yet simple breakfast item and surprised my husband with it for brunch.

3 Tbs. - Butter
3 - Eggs
3/4 C. - Flour
3/4 C. - Milk (warm in the microwave for 30 seconds)
2 Tbs. - Sugar
2 Tsp. - Vanilla Extract
Pinch Salt

Note: This cooks at 400 degrees, if your pan handles can't take that high heat, then do as I did. I wrapped my pan handles with aluminum foil to protect them from melting.

Preheat the oven to 400 degrees. Place the butter in the frying pan and place it into the oven to melt. In a blender combine the eggs, flour, vanilla, salt, sugar and milk until smooth. Remove the hot pan from the oven and swirl the butter around to coat the pan, pour the remaining butter into the batter and stir together. Pour the batter into the pan and place back into the oven to bake, Cook the pancake for 20-25 minutes or until puffed and golden brown. Use a http://www.blogger.com/img/blank.gifspatula to remove the pancake to a cutting board, sprinkle with powder sugar and slice. Plate the sections with some fresh sliced berries like I did or use jelly like I did when I was a kid.

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Huevos Ranchero

About a week ago my husband and I did something on a Saturday that we have not done in what seems like forever, we slept in then laid in bed watching The Food Network. We caught an episode of Paula's Best Dishes featuring her son Jaime, they were doing breakfast food on this show. Jaime treated his mother to his recipe for Huevos Ranchero; we fell in love with this dish. Neither my husband nor I have ever eaten this before; myself I was always afraid that it would be too spicy for me. We loved the components of the recipe but of course wanted to change a few things to make it more Dunkin friendly.

1 Tbs. - Bertolli Extra Virgin Olive Oil
2 - Don Pancho Flour Tortilla 10 inch Homestyle
2 - Johnsonville Chorizo Sausage (take off casing)
1/2 - Medium Yellow Onion (diced)
16 oz. Can - Pace Refried Beans
2 - Eggs
1/4 C. - Water
1 Tbs. - Garlic (minced)
1/2 C. - Sargento Artisan Authentic Mexican Shredded Cheese
2 Tbs. - Deli Sliced Mezzetta Peperoncini
2 Tbs. - WalMart Great Value White Corn Black Bean Salsa
2 Tbs. - Butter

Optional Toppings:

Daisy Sour Cream
Pace Guacamole
Texas Pete Hot Sauce

Sauté the onion in EVOO over medium heat until almost translucent then add the garlic, cook until tender about 1-2 minutes. Remove the onion and garlic and set aside, cook the Chorizo for about 5 minutes trying to break the meat up as much as possible. Drain off the excess grease then add back in the onion mixture and cook for another 5 minutes. While the Chorizo is cooking put the water and refried beans into a soup pot over medium heat to warm and thin out. In a 2nd frying pan melt 1 Tbs. of the butter to soften and brown the tortillas. Turn the broiler on, place the tortilla's on a baking sheet then spread half of the refried beans onto each tortilla. Place half of the meat onto each tortilla then cover with 1/4 C. of the cheese on each tortilla. Place under the broiler until the cheese has melted. While you wait for the cheese to melt cook the 2 eggs in the remaining butter just until over medium. Bring the baking sheet out of the oven and place each tortilla onto a plate, then top each with an egg. Top with 1 Tbs. salsa and 1 Tbs. peperoncini, from this point use any other optional toppings you would like.

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Pumpkin Bacon Waffles with Pumpkin Sauce

As I have mentioned before I am usually the one who sits at work and has food ideas just pop into my head, well this time it was my husband. He calls me at work on Friday to tell me of a wonderful breakfast idea he just had and could not wait to tell me when we got home for fear he would forget. Not only did he have a great idea he also just prepared it for me this morning for breakfast and it was an awesome meal.

2 C. - Jiffy Baking Mix
2 - Eggs
1/4 C. - Milk
1 1/2 C. - Pumpkin Pie Mix
1 Tbs. - Honey
1/4 Tsp. - Nutmeg
1 Tsp. - Cinnamon
2 Tbs. - Oil
8 Slices - Cooked Bacon (crumbled)

S a u c e:

1/2 C. - Pumpkin Pie Mix
1/2 C. - Cinnamon Applesauce
3 Tbs. - Whipped Cream Cheese
1/4 Tsp. - Nutmeg
1/2 Tsp. - Cinnamon

In a mixing bowl combine baking mix, eggs, milk, pumpkin pie mix, honey, oil and spices. Whisk together until well combined, and then gently stir in the crumbled bacon. Heat your waffle iron, while you wait placed the sauce ingredients into a small sauce pan over medium heat and whisk until smooth. Cook the sauce until warm then turn down to low while you cook the waffles. When the waffles are ready enjoy them by spooning the sauce over the top. Let me just say YUMM-O!

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Cheesy Grits Casserole

I love grits and I am always in search of new ways to make them into a meal, not just a side dish. I found this fabulous recipe in my Taste of Home Cookbook and OMG was it scrumptious. If you like grits I really think you will love this simple dish and you are not fond of grits I still think you should try it because it may just change your mind.

1 Lbs. - Bulk Sausage (pork or chicken)
4 C. - Water
1 Tsp. - Salt
1 C. - Quick Cooking Grits
1 Tbs. - Johnny's Garlic Seasoning
4 Eggs - (beaten)
1 ½ C. - Shredded Cheddar Cheese
½ C. - Milk
¼ C. - Butter (cubed)

Crumble the sausage into a frying pan and cook over medium heat until no longer pink and it is a little crispy; drain and set aside. In a saucepan bring water, salt & Johnny’s to a boil. Slowly stir in the grits then reduce heat and cook for 4-5 minutes, stirring often. Remove from heat and temper your eggs with a small amount of the grits, return all to the saucepan. Stir in the sausage, 1 c. of cheese, milk, butter, and then stir until all of the butter is melted. Transfer to greased 13x9 baking dish, sprinkle with the remaining cheese and bake uncovered at 350 degrees for 50-60 minutes or until the topping is nice and golden. This dish makes a great breakfast item with some fruit or a totally awesome dinner with a side salad.

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Pumpkin French Toast

While I was on the Closet Cooking site I found that Kevin had a homemade Pumpkin French Toast recipe that sounded simply fantastic. I thought this would make a wonderful breakfast for the family, especially alongside the homemade pumpkin butter I had already made that everyone fell in love with. Kevin's recipe was wonderful but I did change the spices just a little, the french toast was simply heavenly. This would make the best quick and easy Thanksgiving morning breakfast for the family, one I know we will make year after year.

4 - Eggs
½ C. - Milk
½ C. - Pumpkin Puree
½ Tsp. - Vanilla
1 Tsp. - Cinnamon
¼ Tsp. - Pumpkin Pie Spice
¼ Tsp. - Nutmeg
4 Tbs. - Brown Sugar
12 - Slices of Bread

Mix the eggs, milk, pumpkin, vanilla, brown sugar and spices into a dish for dipping. Dip the bread into the egg mixture until evenly coated on both sides, cooks on a grill heated to 350 degrees for about 2-3 minutes per side or until golden brown. Serve hot with butter and maple syrup or as we did with pumpkin butter.

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Homemade Pumpkin Butter

As I have mentioned before I really love all things pumpkin and every year during October & November I go to the store to buy at least 2 jars of pumpkin butter, I simply adore this stuff. This year while I was on Kevin's site Closet Cooking he had posted a Pumpkin Butter recipe that just made me squeal in ecstasy. I could not believe that I could make this fabulous stuff at home let alone how darn simple his recipe was. I could not wait to try this recipe out for myself, pumpkin butter is great on toast, peanut butter sammies, waffles and pancakes. If you love pumpkin as much as I do I highly recommend trying this recipe for yourself. Kevin's version was fantastic but I did change it just a little, try either one and I bet you will just love it as much as we did.

2 C. - Pumpkin Puree
1 C. - Brown Sugar (packed)
½ C. - Simply Apple or Apple Cider
¼ Tsp. - Cinnamon
¼ Tsp. - Nutmeg
¼ Tsp. - Pumpkin Pie Spice

Simmer all items in a pot until most of the liquid has evaporated and the pumpkin butter has thickened. Store in a sealable plastic container in the fridge and enjoy.

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Bacon – Apple Cheese Scones

About a week ago my husband took me to Burgerville USA for a snack; this is a 50's style fast food place we have in the Great Pacific Northwest. I go at least 3 times a year for their seasonal shakes and sweet potato fries, OMG they are to die for. Anyways I digress, for the fall season they are doing apple dishes and they had this fabulous light and fluffy bacon-apple cheese scone. We loved it so much we just had to do our best to make our own version of it, they turned out simply delish..... I will give credit where it is due because even though ours turned out great Burgerville USA still has the best in town. So if you live in the Pacific Northwest and want the best fall inspired fall snack then you must go to Burgerville for the bacon-apple cheese scone and a pumpkin shake on the side, YUMM-O!!!

1 – 18 oz. Box - Fisher Fair Scone Mix
¾ C. - Water
1 C. - Shredded Cheddar Cheese (fine shred)
1 – 13 oz. Jar - Apple Cinnamon Jelly (Cost Plus World Market)
6 Slices - Bacon (diced & cooked but not crisp)
½ Stick - Melted Butter
¼ C. - Cinnamon Sugar Mix

In a bowl combine the scone mix, water, cheese, bacon and jelly. Stir with a fork until well mixed. Place parchment paper onto baking sheets and using an ice-cream scoop place the batter onto the baking sheets about 2 inches apart. Top with the melted butter and bake in a 400 degree oven for 10 minutes, take the pan out of the oven and apply little more butter on each scone and sprinkle each with some of the cinnamon sugar mixture and finish baking for another 5 minutes. Let cool and enjoy a very flavorful, light & fluffy scone.

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Deep Fried Ding Dongs

Welcome Back to Deep Fried Dessert Week.... We have been getting such the raves from everyone over our deep fried Oreo's and candy bites, we have had a lot of people saying how they remember back in the day having these items at the local fair. Along with enjoying these treats many people have reminisced about having a fabulous deep fried Twinkies. I too have had this wonderful item, but I wanted to try something other than a Twinkie for my next deep fried endeavor. I thought of the many beloved Hostess items I could use, such as a Ho Ho or Suzy Q but we finally agreed upon the out of this world goodness of the Ding Dongs.

4 - Ding Dongs (freeze for 3 hours)
1 C. - Krusteaz Belgian Waffle Mix
1 - Egg
3 Tbs. - Oil
3/4 C. - Cold Water
1 Tsp. - Vanilla

In a mixing bowl combine the waffle mix, oil, egg, water and vanilla until smooth. Unwrap 1 ding dong at a time and cover in the batter. Deep fry at 360 degrees for 1 minutes, make sure to carefully turn the ding dong over after 30 seconds. Once done cooking remove to a cookie sheet lined with paper towel to drain. Cook each remaining ding dong in the same fashion, once all are cooked and drained serve then while they are still warm and crispy.

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Weekday Morning Smoothies

My brother-in-law John hooked us up with creating protein smoothies for breakfast Monday – Friday so we would have the energy and staying power to work through our busy mornings. We are so thankful that he did, they work wonders. I get just what I need in the morning to keep my diabetes on track and we both get a great burst of energy and stamina to make it through to lunch. The best thing about making these fabulous smoothies is that we control the quality of ingredients and the flavor is simply out of this world.

1 – 6 oz. - Yoplait Light Yogurt (any flavor)
1 Scoop - Whey Protein Isolate (natural chocolate)
½ C. - Fat Free Milk
1 C. - Frozen Mixed Fruit (white peach, yellow peach, honey dew, pineapple, strawberry & blueberry)

Into the bottom of a 16oz. blender cup place the yogurt, top with the protein powder. Next place the fruit in and cover with the milk, blend until smooth. This is the perfect portable, nutritious and delicious breakfast.

Eggs Baked In Corned Beef Hash

Domestic Muse is having a wonderful contest on her site....Everything Old Is New Again and VINTAGE APRON Giveaways. She is having 3 categories to her contest, main dish, dessert and side dishes. She will pick 1 winner from each and they will receive on of the cutest hand made vintage looking aprons I have ever seen. This is my second entry into the contest, this submission is for main courses. Since it was just St. Patrick's Day I was still in the mood for corned beef so I found an awesome recipe in my 1962 Betty Crocker's New Good And Easy Cookbook. They had a great recipe for Baked Eggs in Corned Beef Hash...YUM-O!!! I mean come on, if your like me and simply love corned beef hash than just how could you go wrong with this recipe.

2 Cans - Corned Beef Hash
4 - Eggs
2 Tbs. - Butter
1 Tbs. - Garlic ( not in the recipe but I add it to almost everything I cook)
4 Tbs. - Cream
Salt & Pepper

In a frying pan add the hash and garlic, make sure you get the garlic mixed through the hash thoroughly. Press the hash down firmly into the pan and cook over medium high heat for 5-10 minutes or until heated and crispy. Turn the hash over in the pan and cook the other side the same way. When the has is done transfer it to a shallow baking dish, with the bottom of a custard cup create holes in the hash and dot with the butter. Crack an egg into each hole and season with salt & pepper. Top each egg with 1 Tbs. Of the cream, bake in a 350 degree oven for 15-20 minutes or until the eggs are your desired texture. Serve hot family style straight from the dish or as an individual servings.

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True Blueberry Pancakes

The other day at work I was eating a mixed berry yogurt for snack, I bit down into a blueberry and I immediately had a craving for some home made blueberry pancakes. I told my husband that we had to have them for dinner, I find it funny how eating one small bite of something could make me have such a huge craving for something else. I stopped and purchased petite frozen blueberries on the way home and they were the perfect edition to the pancakes and homemade syrup we made to go on them.

The Pancakes :

1 ½ C. - Complete Extra Fluffy Pancake Mix
1 C. - Water
2 Tsp. - Vanilla
1 Tsp. - Nutmeg
2 Tsp. - Cinnamon
2 Tsp. - Honey
¾ C. - Berries

The Syrup:

2 C. - Water
½ C. - Sugar
¾ C. - Berries

In a large bowl mix the first 6 ingredients for the pancakes and then fold in the berries, in a medium sauce pan mix the syrup ingredients and cook over medium high heat until reduces by half, stir and smash the berries a little every few minutes. Heat a griddle pan to 325 degrees and cook the pancakes until golden brown on both sides, place onto a baking sheet and keep warm in an oven that has been heated to 200 degrees. When ready to plate lay out 2-3 pancakes and ladle some of the hot berry syrup down over top and sprinkle with a little powder sugar.

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Turkey -n- Ham Cheesy Bake

It has been such a busy weekend that for dinner we decided to just go simple, my husband helped me in the kitchen and we created the best little go to supper and or breakfast I have ever had. This was so easy to prepare but yet just full of wonderful flavors and textures, it would be great all alone or paired up with a green salad for dinner or some fruit for breakfast. Either way this was a simply delish meal, so the next time you want something quick, easy and just downright yummy give this recipe a try.

½ C. - Thick Sliced Deli Ham (cubed)
½ C. - Thick Sliced Deli Turkey (cubed)
1 Tsp. - Garlic (chopped)
2 - Scallions (diced)
1 Tbs. - EVOO
6 - Eggs
¼ C. - Milk
1-1/2 C. - Cheddar Cheese (grated)
4 Dashes Hot Sauce

In a medium sized oven proof pan heat the EVOO over medium heat, when the oil is hot cook the turkey, ham & garlic for about 3 minutes then add the scallions and cook for another 2 minutes. While the meat is cooking break the eggs into a bowl and mix in the milk, hot sauce and ½ c. of the cheese. Once the meat is ready add the egg mixture and stir lightly for about 1-2 minutes or just until it starts to set, then transfer to the oven and cook for 5-6 minutes. Pull the pan out and top with remaining cheese then back into the oven for another 5-6 minutes or until the eggs are fully set and the cheese is melted. When the egg bake is done carefully remove it from the pan and cut a wedge out, lay it on top of some country gravy and garnish with another dollop of gravy and some sliced scallions.

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Sausage Egg Bites

Every year our family gets together for Super Bowl and we do it pot luck style, this year I wanted to try something a little different. Back on 1-10-09 I was doing my nightly commenting when I stumbled across a great looking item on Elizabeth’s Edible. She had made Mini Frittatas with Ham and Cheese. I thought they looked perfect for my Super Bowl contribution, I did however make a few changes from her original recipe but I still think they turned out awesome and I do believe the family will love them. Thank you Elizabeth for the great recipe idea, I truly love your site.

4 - Eggs
6 - Jimmy Dean Pork Sausage Links
¼ - Onion (finely minced)
¼ Tsp. - Cayenne
½ Tsp. - Johnny’s Garlic Season
½ Tsp. - Dry Parsley
1/3 C. - Cheddar Cheese (shredded)

In a small frying pan heat 1 Tbs. of EVOO over medium high heat, cook the onion and sausage until the onions are soft and the sausage in browned, about 10 minutes. Set aside to cool while you get the egg mixture ready. In a bowl crack in the eggs and whisk in the seasoning and cheese, then stir in the onion and sausage. Place 1 Tbs. of the egg mixture into a mini muffin pan section and top with a few more pieces of cheese. I was able to fill 16 out of the 24 sections of my pan. Bake in a 350 degree oven for 15 minutes or until set. Serve warm or room temperature with some hot sauce, salsa or even sour cream for dipping.

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The Ultimate French Toast

Every Saturday my husband and I go to breakfast with his parents, brother and wife, so on Sunday we cook breakfast at home. We do anything from a simple bowl of cereal or oatmeal to Belgian waffles and scrambles. This Sunday we took it a little further and did a cross between French toast and my all time favorite Sammie, a Monte Cristo. Wow... this had to have been the best breakfast Sammie/French toast I have ever had. I really hope you decide to give this one a try at your house on Sunday morning; it will be a big hit.

4 – Slices Texas Toast
4 – Slices Canadian Bacon
4 – Slices Monterey Jack Cheese
1 – Egg
½ C. - Refrigerated Nondairy French Vanilla Creamer

On four slices of the toast place two pieces of bacon and two pieces of cheese, top with the other slice of toast. In a shallow bowl mix the egg and creamer together, dip one at a time the Sammie’s into the egg mixture. On a hot griddle coated with cooking spray cook the French toast on each side for 2-3 minutes or until cheese is melted and the Sammie is golden brown. Sprinkle with powder sugar if desired; serve with your favorite jelly or jam.

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BLD

Do you ever have one of those nights when it’s late; you’re tired, hungry and just don’t feel like fussing over a big meal? Here at the Dunkin house it happens every so often and that’s when we will make a BLD dinner. A BLD dinner is a meal that is good for breakfast, lunch or dinner. One of our favorite type’s of BLD is breakfast food, so on this late night we fixed a quick and simple breakfast for dinner.

5 Eggs
1 Slice of Cheese (your favorite)
2 Tbs. Heavy Cream
Salt & Pepper (to taste)
1/3 C. Brown Sugar
1 Tbs. Dijon Mustard
8 Slices of Bacon

In a large zippy bag, place the brown sugar, mustard, and bacon. Toss the bacon in the bag to coat in the mixture. Line the bottom of a broiler pan with aluminum foil and place the rack on top. Lay the sugar coated bacon on the broiler rack, cook in a 400 degree oven for 20-25 minutes or until crisp. While the bacon is cooking, break the eggs into a bowl and season with salt & pepper then beat in the cream. Heat some butter in a medium frying pan over medium low heat and gently scramble the eggs until they are the desired texture you like. Place the cheese on top of the eggs, turn off the heat and cover with a lid or tent with foil to melt the cheese while you wait for the bacon to finish. Plate up the bacon, eggs and serve along side with some hash brown potatoes.

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Cereal & Oat Crusted French Toast

Every weekend we go to breakfast with the extended family, a few weeks ago we meet at a local restaurant called Hale’s. While looking through the menu I happened to notice the advertisement of the special’s sitting at the end of the table and it had Cereal & Oat Crusted French Toast. It sounded so interesting and good that I had to try it, WOW… it was awesome. My husband and I loved them so much we recreate them at home. This French toast I think would be a good and hearty breakfast to start off a busy Thanksgiving Day.

1 C. Extra Fluffy Pancake Mix
3/4 C. Water
3 Tbs. Maple Syrup
2 C. Corn Flake Cereal
2 C. Oatmeal
6 Slices Thick Cut Texas Toast (cut in half diagonally)

In a food processor add the corn flakes and oatmeal, combine just until the cereal has broken down a little (don’t make it too small), place the cereal mixture into a pie plate and set aside. In another pie plate make the pancake batter and add in the maple syrup then mix well. Heat a deep fryer to 320 degrees, when ready coat one piece of toast at a time in the batter then cover in the cereal mixture, then slowly place in deep fryer. Make sure you do not crowd the fryer, better to cook two halves at a time. Cook each side for 1 minute or just until brown and crispy. When all of the toast has been cooked, plate it, and sprinkle with powder sugar.

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Pumpkin Bread

With all of the great pumpkin bread pictures I have been seeing on other blogs, it inspired me to make some this year too. I decided what a better way to close out October than with fabulous pumpkin bread. My husband made a few modifications to my original recipe and I feel that it turned out even better.

2 C. Flour
1 C. Sugar
1/2 Tsp. Baking Soda
1 Tsp. Baking Powder
1 C. Pumpkin Pie Filling
1/2 C. Shortening
2 Eggs
1/2 C. Raisins
1/3 C. Chocolate Chips
1/3 C. Cinnamon Chips

In the kitchen aid or with a hand mixer cream the shortening and sugar, add in the eggs and pumpkin and mix until smooth. In a mixing bowl stir together the flour, baking soda, and baking powder. When the pumpkin mixture is smooth slowly add in the flour mixture and stir until well combined, then fold in the raisins and chips. Put into a well greased bread pan and bake at 350 for 60-70 minutes, or until a tooth pick comes out clean. Let sit in the pan for 10 minutes then remove to cool on a wire rack.

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