I love Sunday mornings. It’s the one day out of the week we all sit down to a family breakfast. Without fail, we always have a Sunday breakfast. So, I am challenged to find new recipes to cook for our family.
This Sunday we are having a simple breakfast casserole that takes minimal prep time but max flavor. This Bubble Up Breakfast Bake is so tasty and so easy to put together.
1 package of breakfast sausage
1 jumbo container of refrigerator biscuits
1-1/2 cups of cheese
1 small can of diced chilies
1/4 cup of milk
Salt and pepper to taste
Heat oven to 350 degrees. Spray a 9×13 pan with cooking spray. Cut each biscuit into 8 pieces. Layer the bottom of the pan.
Cook sausage over medium heat until no longer pink. Top biscuits with sausage. Add cheese and green chilies.
In a separate bowl, whisk eggs, milk, salt and pepper. Pour over the sausage mix.
Cook for 30 minutes or until knife comes out clean. We topped ours with salsa. For a family of five (three of them are teenagers!) there was more than enough.
Enjoy your Sunday!!
Dang it’s been cold here in Florida! Today was a dreary, cold day. After all the Saturday chores were done, breakfast for dinner sounded like a fantastic idea.
I love breakfast food, just not always at breakfast time! French toast is one of those easy meals that can look so fancy. I took The Pioneer Woman’s French toast recipe from The Pioneer Woman Cooks: Come and Get It and modified it according to the ingredients I had at home and the timeframe I had to cook.
12 slices of bread (any kind of bread you want works)
1/2 cup of milk
1/2 teaspoon of Vanilla
1/2 teaspoon of cinnamon
1/3 cup of sugar
1-1/2 cup of Honey Nut Cheerios
Heat a skillet on medium heat.
Scramble eggs in a pie plate. Add the milk, vanilla, and cinnamon. Mix well.
Slice bread into three sticks per slice.
While the skillet is heating up, pulse the cereal until it is ground up but not too fine. Place in a different pie plate. Mix in the sugar.
Soak break in the egg mixture, then coat in the cereal.
Coat the skillet in butter. Add the bread and cook until both sides are golden.
Serve with sprinkled powdered sugar and top with your favorite syrup. 🙂
Breakfast is good any time of the day!
Starting off the week with a bang! The first recipe I tackled from The Pioneer Woman Cooks: Come and Get It! was breakfast. We love Mexican food and it’s good anytime of day.
I took the recipe from pages 8-9 and modified it for our family.
Corn tortillas (cut into triangles)
Coconut oil (for frying)
Ground breakfast sausage
1 chopped green bell pepper
Taco Seasoned Shredded Cheese
Salsa for toppings
Heat enough coconut oil in a pan to fry the tortilla triangles. You can cut as many as you want for each plate. Fry in the oil about a minute on each side, just until almost brown. Season with salt and set aside.
Use the remaining coconut oil to sauté the peppers until soft. Set aside.
Brown sausage. When no longer pink, toss in the peppers to mix. Set aside.
Using the leftover oil from the sausage, fry your eggs. I like the flavor the eggs get from the sausage pieces leftover.
How to assemble:
Place tortillas on a plate. Top with meat mixture then your eggs. Sprinkle cheese.
*You can add enchilada sauce (like the cookbook recipe does) or any other toppings you like. You can also add more veggies and omit the meat for a vegetarian style breakfast.
My picky boyfriend and kids loved it! We will definitely be cooking this one again.
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It’s actually cold enough for frost to cover the ground here in the panhandle of Florida. And between work and Christmas shopping and baking, this family needed some good ole southern comfort food. My boyfriend loves chicken and Dumplings. He found a video on Facebook (Suzy Shirey Tidwell: Hoyt Tidwells Chicken and Dumplings video) and we followed that recipe. If you can’t find it on Facebook it is below. It’s simmering on the stove right now and I can’t wait to dig in.
The few things we did differently is we took 4 split chicken breasts and one large container of chicken broth and slow cooked them in the crock pot overnight. Leave the skin on the meat to make the broth richer.
Save the broth from the chicken to use as the base for the chicken and Dumplings.
Set aside the deboned, shredded chicken and save until ready.
Add 10 chicken bullion cubes to the broth and bring to a bowl.
Mix up: (by hand. DO NOT USE A SPOON)
3 cups of flour
1/4 cup of shortening
1 cup of water
Add more flour as needed to make a stiff ball of dough.
Sprinkle flour on a pastry sheet and roll each ball out until thin. Using a pizza cutter, cut dough into long strips lengthwise and width wise. When the broth is boiling, add the Dumplings one mound at a time. Add pepper to taste.
Each time you add a mound of dough, shake the pot. Do not use spoons.
After all dough is added, shake one more time, reduce heat, cover and simmer for about 30 minutes.
Add chicken and stir with a wooden spoon. Simmer for about 20 minutes. Serve with your favorite bread and enjoy!!
I love fall. I love the crisp cool air, the rustling of the leaves and all the all actitivies; like going to the pumpkin patch. Last weekend we went and picked out pumpkins. One of the best things about fresh pumpkins is the seeds. Each year I try a few different varieties of spices. Usually one sweet and one salty. And this year we had plenty to roast.
Before you add any flavors to your seeds, you want to dry them out. You can either set them out for about 24 hours on a cookie sheet lined with parchment paper, or roast them in the oven for about 350 degrees for an hour.
After they are dried out, then you can add the different spices.
Pumpkin Pie Spice Roasted Pumpkin Seeds
1/4 cup of brown sugar
1/2tsp ground cloves
2 Tbsp olive oil
Heat oven to 300 degrees. Line a cookie sheet with partchment paper. Mix spices and brown sugar in a small bowl. Toss pumpkin seeds in oil. Add sugar mixture to the seeds. Stir. Add seeds to cookie sheet in a single layer. Bake for 20 minutes, stirring halfway through. Store in an airtight container.
Traditional Pumpkin Seeds
2 Tbsp olive oil
Salt and Pepper
1tsp garlic salt
Preheat oven to 300 degrees. Line a cookie sheet with parchment paper. Toss seeds with olive oil. Add garlic salt, dash of salt, and pepper to taste. With this recipe you can add as much as you want depending on your preferences. Roast for 20 minutes. Stir halfway through. Store in an airtight container.
Happy Halloween! 🍁🎃👻🍂
Going to the Farmers Market is one of my favorite Saturday morning activities. I strive to shop local as much as I can, especially when I’m cooking for my family.
Feeding a family of five can get expensive, and when there are three growing kids and one hungry man, pasta goes a long way. I love a good pasta dish, but try to cut back on the heavy sauces. For this recipe I used Wishbone’s Garlic Parmesan Salad dressing as my base for the pasta.
Sam’s has some amazing chicken sausage flavors. I used the Gouda and Pear Chicken Sausage, which added the right amount of sweet.
Fresh tomatoes from the Farmers Market and some mozzarella cheese and dinner was complete.
Pasta shells (I use bow tie pasta but it’s just a matter of preference.)
One package of Chicken Sausage; cut into bite sized pieces
One large tomato; diced
Salad dressing (add to taste)
1 cup Mozzarella cheese
Boil pasta as directed on box. I cook the whole box for our family of 5. Heat a small amount of oil in a skillet. Sauté Chicken in skillet until brown. Add tomatoes during the last few minutes, cook enough to soften. Season with salt and pepper. Drain pasta and mix with salad dressing. Top with chicken mixture and mozzarella cheese. And dinner is done!
Filling enough but light on the calories. Enjoy!
One of the benefits of feeding a large group of people is leftovers! Leftover potatoes can be used for many different recipes. One of our favorite uses is Potato Cakes. I used the leftover potatoes from our Shrimp Boil to make this recipe. However, you can use leftover mashed potatoes or sweet potatoes.
Leftover mashed potatoes
2 tsp Cajun Seasoning
1 egg beaten
2 Tbsp Flour
1/2 cup shredded cheese
2 Tbsp Oil
Flour for dusting
Mix cold mashed potatoes with all ingredients except the oil. Roll into balls, roll in flour on a cutting board and pat into Cakes. Heat oil in a skillet until hot. Add Cakes and cook on each side for about 5 minutes or until golden brown and heated through. Serve with shredded cheese and your choice of toppings.
Side note: I use Yukon Gold potatoes for a more creamier flavor and the yellow color. But any type of Potato will work.
My oldest son loves fresh seafood. For his 14th birthday he requested a Low Country Shrimp Boil with fresh clams. It’s the perfect meal to feed a crowd and it’s fun! The best part of the Boil is you can mix up the seafood to what is either in season or to your preference. Crawfish is traditional with a Shrimp Boil but they are out of season until January. Clams, crab legs, mussels, or scallops are great substitutes.
2 Bay Leaves
1 Garlic Clove
1/2 bag Old Bay Crab Boil
1 yellow onion (cut into wedges)
4 cups of water
5lb yellow potatoes
2 packages of Polish Sausage (cut into chunks)
5 ears of corn (shucked and cut into chunks)
1lb bag of fresh shrimp
1lb bag of fresh clams
Fill a 4 quart pot with 4 cups of water (or about halfway). Add seasonings, Crab Boil, Garlic and onions. Bring to a boil and continue to boil (covered) for about 10 minutes. Add potatoes and cook at a boil for about 20 minutes. Add corn and sauasage. Continue to boil for about 8 minutes. Add clams. Boil until clams open or about 8 minutes. Add shrimp. Turn off heat and allow to sit, covered, for 15 minutes. Drain water and dump over a table covered with a plastic table cloth.
We use tongs to serve up the food and enjoy! Our favorite sides are coleslaw and chewy bread.
Remember, fresh seafood is always best! Shop local!
We love finger foods. And the kids are a sucker for tacos. These cups are easy to assemble and extremely tasty!
Southwest Chicken Cups:
2lbs of ground chicken
1 can of corn (drained)
1 can of black beans (drained and rinsed)
1 can Rotel (drained)
1 package of taco seasoning
1/2 package of wonton wrappers
Cheese for topping
Preheat oven to 350. Prepare a muffin tin with wrappers. I use two in each cup, with the corners overlapping in the bottom of the cup.
Brown ground chicken. Add in beans, corn and Rotel. Do not drain any of the liquid. Add in taco seasoning. Bring to a low boil and reduce heat to simmer for about 5 minutes.
Fill Cups with filling and top with cheese. Bake at 350 degrees for 15 minutes. Top with your favorites like sour cream and salsa. A variation of our favorite food…tacos!!
Christmas is my favorite holiday. I love the lights, the sound of snow falling, the smell of the evergreen trees, and the joy my children have for the holiday. For our traditional viewing of “How The Grinch Stole Christmas”, I made Christmas popcorn. This is a very easy recipe and can whipped up very quickly. Here is a very basic recipe that can be easily modified for your family.
5 cups of popped popcorn
1 bag of red and green M&Ms
1 bag of mini marshmallows
1 bag of chocolate covered pretzels Christmas trees
Pop your popcorn. I do mine on the stove in a popcorn pan. However, lightly buttered microwaveable popcorn works as well. Mix all ingredients into a large brown bag and serve.
Very easy yet a fun treat for your holiday movies. This time of year is stressful enough, the treats you have with your family shouldn’t be.