Britt's Apron

I was featured over on my friend's blog, Britt's Apron. Go check it out...and take some time to browse through her recipes!

She is spotlighting 25 different recipes that her friends and family make during the holidays. I shared my biscuits and gravy because we started a new tradition last year to have those on Christmas morning. They are so good!

What are your Christmas recipe traditions? 

Sandwich de Monte Cristo

(I am so funny. lol.) 

Have you ever had a Monte Cristo sandwich? I've always wanted to try one ever since I heard about them, so I ordered one on Thanksgiving. Yep, on Thanksgiving. (My family went out to eat on Thanksgiving this year, and I had already eaten a Thanksgiving dinner earlier in the week, so it was no big deal for me to NOT eat it on the actual day.)

Anyway, I brought some leftovers home and decided to see if I could make something similar to the one I ordered. Here is what I came up with:

YUM!!!

Here is what you need:

• 4 thick slices of meat (I used leftover turkey)
• 1/2 cup sauce (I used leftover cranberry sauce, but you could use raspberry or peach jam)
• 8 slices of cheese (I used smoked swiss/cheddar)
• veggie condiment (I used sliced red onion)
• smidge of mayo (just enough to spread on one slice of bread)
• 8 slices french bread
• 3 medium eggs
• 1/2 cup half & half or milk
• pinch nutmeg
• 2 tbs butter

Here is what you do:

• Put the eggs, half & half, and nutmeg in a shallow dish. Set aside.
• Put all remaining ingredients, excluding the bread and butter, in an assembly line.
• Slice bread and place in front of assembly line.
• Layer ingredients on bread and spread mayo on one piece.
• Heat skillet. Add butter.
• Whisk eggs until well combined.
• Place sandwich in egg batter and then into hot skillet; repeat with a second sandwich.
• Reduce heat to medium-low.
• Place heavy object over sandwiches, like a panini press. Cook for 2 minutes. (I used two large metal bowls and a piece of aluminum foil between so the bowls didn't get dirty.)
• Flip over and repeat.
• Repeat with last 2 sandwiches, adding 2nd tbs of butter to coat the skillet.
• Allow to rest on paper towel for 2 minutes before serving.
• Makes 4 servings.

Heavy object...

Seriously, you need to try this (or some variation that you come up with) soon. It is to die for!

Pinterest Recipes

For the past couple of weeks I haven't been posting recipes that I've come up with because I've been trying out some recipes that I've found on pinterest. And, can I just say that I have loved it! It has been so much fun to try new things, new cooking techniques, and new flavors. I thought I wasn't skilled enough to do certain cooking methods, but once I decided to TRY them, I found that they weren't so difficult after all. YAY!!!

Here are some recipes I've tried that I totally recommend. (I'll spare you from the ones I've tried that I don't recommend.) I haven't posted the complete recipes for these; instead, I've given you the link to the original blogger. The bullets below the pics of the dishes are what I did differently or something Iearned in the process. If you want to make the dishes, you'll need to click on the links.

Grilled Chicken Piccata

• I've already posted about this recipe.

Lime Chicken Tacos with Garlic Fried Rice
(This photo is of the lime chicken and it is from the original blogger.)

• I did not add cilantro to the chicken. 
• I added garlic salt, onion powder, and salt and pepper to the rice. (to taste)
• I made both of these recipes then combined them and it was delicious! Plus, it helps you use less chicken since you are adding rice to the taco (or burrito), which helps the budget.

Nutella Stuffed French Toast

• I used 2 slices of thick bread and just soaked one side of each, spread the nutella on one piece on the side that wasn't soaked and then combined the two like a PB&J sammie. 
• Then I added raspberries to the top with a bit of their natural juices.

Gnocchi Chicken Soup (like Olive Garden serves)

• The secret to making yummy gnocchi quickly is the shortcut of using potato flakes. (I used potato pearls from the LDS cannery.)
• Also, I learned that it is important to make the gnocchi SMALL. The recipe says 1/2" wide but it should be a little less than that, like 1/4" wide by 1/2" thick.
• For the soup, I doubled the recipe. 
• I used dried onions and dried carrots. (1/4 cup dry onions and 1/3 cup dry carrots)
• I also used an entire bag of fresh spinach instead of what it calls for. 
• I did not add celery.

Roasted Veggies

• I can't believe I've never roasted veggies before. I have been missing out! It is incredibly delicious and EASY.
• I roasted brussel sprouts that were once frozen in a bag and one bunch of fresh broccoli. 
• I also roasted some red potatoes and added a little bit of garlic salt to those because they are so bland.
• After I tasted the finished product, my preference in order is: broccoli, brussel sprouts, then potatoes.

I've said it before and I'll say it again... I should be paid for advertising pinterest. lol. If I had a dollar for every time I told someone about it, I'd have over $400 by now. lol.

Pepperoni and Egg Sammie

When I was in High School, my friend's dad made us a pepperoni and egg sandwich for breakfast one Saturday morning. I turned my nose up at it because it sounded NASTY, but I ended up trying it and LOVED it. (I had to eat my words, but it ended well.)

I have since made this breakfast many times and have introduced it to a few people. I'm not sure if they've ever made it again, but hopefully they have. It's so delicious!!!

Here is what you need:

• 2 slices of bread
• 6 - 9 pepperoni (depending on how much you like pepperoni)
• 2 - 3 eggs (depending on how hungry you are)
• sprinkle of grated cheese
• 1 tsp butter

Here is what you do:

• Cook the pepperoni in a skillet until it is translucent and starting to get a tiny bit crispy on the edges
• While pepperoni cooks, whisk eggs and cheese together in a small bowl
• Add egg mix to skillet (you don't need any other oil because the pepperoni has taken care of greasing the pan)
• Turn temp to med-low and leave skillet alone for a minute or so until it starts to look like an omelet (the egg will turn white and will firm up a bit...see pic below)
• Turn heat off and carefully lift the egg mix and flip it over so the other side can cook (it will most likely flip in large sections...that's what you want)
• When the other side is cooking, toast bread
• Spread with butter and then layer the egg and pepperoni mix between slices

Seriously. Don't be afraid. Just try it! If you like eggs, cheese, pepperoni, and toast then you'll LOVE this meal! You can even make it for dinner.

Breakfast Moon Pie

I LOVE moon pies. Love them. (only the chocolate kind, though) So when I had this idea for a breakfast moon pie, I thought to myself, "Self, how have you not thought of this before?" Honestly.

Anyway, here ya go! The idea came to me one morning and I didn't have much time to take a better pic, but here is the one I got so you can picture what I'm talking about.

Here is what you need:

• 3 small pancakes
• 2 tbs nutella
• 2 tbs raspberry jam

Here is what you do:

• Layer each item: pancake, jam, pancake, nutella, pancake
• Don't spread the entire 2 tbs of jam and nutella on the pancakes because it will ooze out when you bite into it
• Instead, save some for reserve and dip the sandwich in it when it starts to get dry

So easy! You could even dress it up a bit by melting the nutella and drizzling it over the top and then sprinkling fresh raspberries over it with a little powdered sugar. (I didn't have time for fancy.)

Turbocharged Biscuits and Gravy

Do you LOVE homemade biscuits and gravy? Well, I am a southern gal, and I sure do! But, I used to stray away from making them because I knew I’d be working in the kitchen for hours. That was true until I found the answer. And, the best part is, it takes less than 20 minutes, from start to finish!

Here is my secret for making homemade, southern-style biscuits with a turbocharged twist. Are you ready? It is super simple!

I start with a pre-made biscuit mix (I know, cheater cheater pumpkin eater), and then I add mild sausage, grated cheese, garlic, and a secret...

Here is what you need:

• 2 batches biscuit mix (I use Bisquick Heart Smart) (1 cup milk is required)
• 16 oz. uncooked sausage (I use Jimmy Dean Mild Sausage)
• 2 cups grated cheese (I use pre-grated)
• 2 tsp minced garlic
• Secret: 1/2 cup cold butter cubes

Here is what you do:

• Measure the biscuit mix for 2 batches of biscuits (its 3 cups of the mix)
• Add half of the mix into a food processor and add 1/4 cup of the butter cubes; pulse until incorporated; repeat with other half of mix and butter
• Follow the box recipe for DROP biscuits and mix the biscuit dough with the milk as instructed on the box.(since you're doubling the recipe, you need 1 cup fat free skim milk)
• Next, add the uncooked sausage, cheese, and garlic then mix until incorporated.
• Drop a spoonful of dough onto an UNGREASED cookie sheet and bake according to package instructions.(it took me more than the time shown on the box...it took 13 minutes)

See? Super simple! Now for the best part—homemade gravy that tastes like grandma made it!

Have you ever heard of Magic Mix? Magic mix is a white sauce base, but it is in the form of a glorious powdery mix that you just add water to when you're ready to use it. Plus, it only takes 3 minutes...seriously!

When the biscuits are almost finished baking, I make a batch of the magic mix and add a dash of salt & pepper. Then, I pour the gravy over my hot, fresh sausage cheese drop biscuits, and I am in heaven.

Delish and effortless! I made some for dinner tonight!

Pumpkin Spice Cupcakes & Poppers

Tonight I wanted to make something from my cupboards that also screams autumn, so I pulled out an old fall faithful: pumpkin!!! I love it! It is one of the key ingredients for fall, in my opinion. And, it made this recipe ultra moist. YUM!

Aren't they cute!?

Here is what you need for the batter:

• 1 box spice cake mix
• 1 cup pumpkin puree
• 3 eggs, beaten
• 1/3 cup vegetable oil
• 1/3 cup water

Here is what you need for the icing drizzle:

• 1 cup powdered sugar
• 1 1/2 tbs milk
• 1/2 tsp vanilla

Here is what you do for the batter:

• First of all, don't use the mixing instructions or ingredients needed listed on the box. Use the list above instead.
• Preheat oven to 350 degrees.
• Combine box mix, pumpkin puree, eggs, oil, and water.
• Fill each cupcake tin half way with batter. If you want to, use a cupcake liner.
• For the regular cupcakes, bake them for 17 minutes, if you're at a high altitude over 4,000 feet.
• For the little poppers, bake them for 7 minutes.
• Cool completely.
• Drizzle icing over cupcakes.
• Share and enjoy!

Here is what you do for the icing drizzle:

• Sift powdered sugar.
• Combine all three ingredients.
• It hardens after a while, so be sure to drizzle as soon as you make the icing.

You'll love how easy they are to make, how yummy they taste, and your kids will love drizzling the icing! And, the cakes not only work as a dessert, they work great as a surprise breakfast choice. I saved some without icing so that I could eat them in the morning. Hooray!

Bacon, Egg, and Cheese Quesadillas

Tonight I didn't feel like cooking so I wanted something quick and easy...and with bacon! So, I grabbed some eggs, bacon, cheese, and tortillas to see what they tasted like as a quesadilla. It was so delicious!

Here is what you need, for one adult serving or two kids servings:

• 2 wheat tortillas
• 3 medium eggs
• 2 slices bacon
• 1/2 cup grated cheese
• pinch of onion powder
• pinch of garlic salt
• pinch of pepper

Here is what you do:

• Cook bacon and set aside to cool a tad; break into small pieces
• Whisk onion powder, garlic salt, and pepper into eggs
• Scramble eggs in bacon drippings; add bacon pieces when eggs are almost done
• Transfer scrambled eggs to a small dish
• Place one tortilla in same pan and sprinkle half of cheese on top
• Layer scrambled eggs and top with rest of cheese and second tortilla
• Cover pan and let cook on medium-low heat until cheese on bottom is melted
• Flip and cover again, cooking until cheese is melted
• Serve with ketchup, if desired

It was YUM-O, and I bet your kiddos will love it! 

Pumpkin Spice Waffles

This year my mom asked for a waffle maker for her birthday. She doesn't usually eat waffles, so she's never purchased a waffle maker, but for some reason this year was the year of the waffles. lol.

So, for Mother's Day, I made Pumpkin Spice Waffles for her and boy, were they delicious. If I do say so myself. lol They were also SUPER easy!

Here is what you need:

• Waffle mix (we used the suggested serving size for 4 which actually ended up making more than that; we also used the store brand that is also good to use to make pancakes)
• 2 tbs pumpkin pie spice
• 2 tsp vanilla

Here is what you do:

• Make the waffle mix with either water or milk, whatever the box calls for
• Add the pumpkin spice and the vanilla
• Let the batter rest for 5 minutes; this is a good time to heat up your waffle maker
• Add a little batter to the waffle maker and cook according to the timing of your own waffle maker
• Serve with warm syrup and butter OR powdered sugar and raspberry jam

You could also change out the pumpkin pie spice and vanilla and make a savory waffle with garlic powder and onion powder. Or, you could even add chili powder or taco seasoning for a Mexican flair. Then add hearty, meaty toppings instead. Doesn't that sound delicious? I may just have to try it and post the results.

Crustless Quiche

Today is my mom's birthday, so this is a little shout out to her. (Happy Birthday, mom!)

My mom and I have our own funny little language that makes us crack right up at each other. Here is an example: We say "quiche" as if it were pronounced "keechee." lol. (I'm totally laughing right now.) So, every time I say the name of this recipe, I say "Crustless Keechee" and laugh on the inside.

Sorry for the lame photo quality...blame it on the phone.

Here is what you need:

• 9 eggs
• 1/2 cup milk
• 3/4 tsp onion powder
• 1 tsp garlic powder
• 1/2 cup grated sharp cheddar cheese
• 5 strips thick bacon
• pinch of salt
• pinch of pepper
• cooking spray

Here is what you do:

• Heat oven to 400 degrees.
• Place bacon on baking sheet with grooves and bake for 12 minutes or until mostly crispy but not too crisp.
• While bacon cooks, whisk eggs, milk, onion powder, garlic powder, salt, and pepper together until frothy.
• Stir in grated cheese.
• Place cooked bacon on bottom of greased glass round baking dish.
• Slowly pour mixture over bacon. Don't worry if bacon rises to the top or floats in the mixture. That's totally fine.
• Bake at 400 degrees for about 4o to 45 minutes, checking on the quiche (keechee-lol) every few minutes around that time. You're looking for it to start to come away from the sides, be a bit golden brown, and all of the inner gooey mixture to become a bit firm, but not terribly firm. 
• Sprinkle with a bit more salt and pepper.
• Let cool for 5 minutes before serving.
• Note: If you like green onions, feel free to add those. 

Enjoy! This quiche (keechee - hehe) really is quite delicious, especially with the onion powder and garlic powder. They add a special flavor that I love. (I usually reach for those flavors for most of my dishes...except desserts. Gag.)

Goldenrod Eggs and Toast

My friend, Tresha, shared this recipe with a group of our friends, and I have to admit that I was a little worried at first. I even said so as she was teaching us how to make it. (lol) However, I also have to admit that I LOVED it when I tasted it! I bet you will, too.

Doesn't that look delectable? Trust me, it is!

Here is what you need:

• 12 eggs (I use 8)
• 1/2 cup butter
• 1/2 cup flour
• 1/2 tsp salt
• 1/4 tsp pepper
• 4 cups milk

Here is what you do:

• Be ready to multi-task while making this dish. It isn't difficult; I just wanted to prepare you. :-)
• Boil eggs. As eggs boil, get the rest of your ingredients measured out and ready to go. (See my How-To post about making perfectly boiled eggs.)
• When you have about 5 minutes left of cooking time for your eggs, melt butter in a large, deep skillet for your gravy.
• Whisk flour in butter and cook on medium heat for 1 min, whisking constantly.
• Gradually whisk in 1 cup of milk until thickened. Continue adding 1 cup at a time, waiting each time until that round gets thick. (This is also when you multi-task, so keep reading...)
• Whisk in a little bit of pepper and salt with each cup of milk that is added.
• While you wait for each cup of milk to thicken in your gravy, separate egg whites from yolks. Place in two separate bowls. (Keep an eye on your gravy.)
• Peel the eggs; let your kids help!
• Chop whites into chunks and smash yolks until crumbly. Set aside. (Keep an eye on your gravy.)
• Stir in egg whites to the gravy. By now, you should be finished adding the milk. 
• Serve over two pieces of buttered toast that have been broken into pieces. Let your kids help break the toast into pieces, after they wash their hands, of course. :-)
• Sprinkle yolks and salt and pepper on top, as desired. 

This breakfast is super filling and makes several servings based on how much gravy you want over your toast.

Creamy Cranberry Oatmeal

Oatmeal is so filling and satisfying, isn't it? Plus, it is a great staple to have in your home because it is inexpensive, has a long shelf life, and is crazy easy to make. Well, to make the process even easier (and faster), try this trick: Make the mix ahead of time and store it in a tight container in a cool, dry place. (If you live in Utah where #10 cans are aplenty, you could use one of those. But, if you don't live where #10 cans are readily available, any tight storage container would work just as well.)

Here is what you need for the make-ahead-mix:

• 4 cups quick oats
• 3 tbs sugar
• 2 1/2 tbs powdered milk, dry
• 3/4 cup craisins, or any dried fruit (apricots, cherries, raspberries, etc)

Here is what you do:

1. Add all ingredients to your storage container and shake to combine.
2. Keep a 1/2 cup measuring cup in the container (very handy) and write the single serving instructions on the lid or on a label on the side.

Here are the single serving instructions:

1. Add 1/2 cup of the dry mixture and 1 cup of water to a bowl. Add a tad more water if you don't like your oatmeal thick like porridge.
2. Heat it in the microwave until it starts to bubble.
3. Give it a quick stir and pop it back in the microwave until it is your preferred consistency.
4. To make it a tiny bit sweeter, add a dollop of honey or tsp of brown sugar, stir, and enjoy!

This creamy, delicious breakfast is perfect for the kids before school or for you before work because the mix is already made. All you do in the morning is add water and heat it up. Easy!

What do you add to your oatmeal?

Sausage, Cheese, and Hashbrown Casserole

Your momma always said, “Breakfast is the most essential meal of the day.” Turns out, she was right! Having a good breakfast jump-starts your day and gives you lasting energy to help you at work, at school, or at play. A great meal in the morning also improves your concentration, gives you more strength, and can help you lose weight, if you eat the right kinds of food, of course.

WebMD says, “A traditional breakfast of eggs may be one of the best ways to get your morning protein.” Well, this recipe calls for 8 eggs, so you’re sure to get your egg protein. And, it has sausage, too, which pairs perfectly with eggs.

Here is what you need:

• 1 pkg shredded hash browns, frozen
• 1 cup grated raw zucchini
• 1 lb. Jimmy Dean sausage, regular or mild flavor
• 8 large eggs
• 1/4 cup milk
• 2 cups grated sharp cheddar cheese
• 1 tsp salt
• 1 tsp pepper

Here is what you do:

1. Brown the sausage in a large skillet. It is important to have a large skillet because once the sausage is browned, you’ll add the hash browns and cook them until brown.
2. Stir in zucchini for about 20 seconds tops.
3. Then, place meat, zucchini, and hash browns in a buttered crock-pot.
4. Whisk eggs, milk, salt, and pepper together in a separate bowl until bubbles start to form.
5. Fold cheese into egg mixture.
6. Pour mixture over sausage, zucchini, and hash browns.
7. Cook on high 2 hours or low 4 hours.
8. Serve with ketchup or salsa.
9. Makes about eight 3/4 cup servings.

You can’t get more traditional than eggs, sausage, and hash browns! Pat yourself on the back for trying this recipe. Your momma would be so proud.



The idea for this recipe came from my friend, Tresha. For her hash brown recipe, she doesn’t add zucchini and she sometimes substitutes water for milk, in a pinch. She also uses 1/4 tsp salt and 1/4 tsp pepper instead of 1tsp of each, so you can try that, too, if desired.

Presley Peanut Butter Banana Muffins

I grew up in Tennessee, about 2 hours or so from Memphis, which is where Elvis Presley lived. I’ve been to Graceland and I’ve heard his music for years, but it wasn’t until I moved to Utah that I learned about one of his favorite foods: peanut butter and banana sandwiches. Some stories say that he liked bacon on the sandwich, too, but most reports say it was just peanut butter and bananas.

I’ve made this kind of sandwich before, and thanks to a recipe from Paula Dean, I added cinnamon sugar to the bread and then heated it in a pan. YUM!!! It can get kind of messy and gooey to eat, which would normally be fine, but I wanted to try something that would make breakfast easier during the workweek. So, I took my Great Aunt's banana bread recipe, turned it into muffins, and put the Presley/Paula flair on it.

Here is what you need:

• 3 or 4 very ripe bananas
• 1 tsp baking soda
• 1 cup peanut butter
• 1/2 cup butter, softened
• 2 eggs, beaten
• 2 cups flour
• 1 cup sugar
• 1/2 tsp salt
• 2 tbs cocoa powder
• 2/3 cup pecans, chopped
• 1/2 cup sugar mixed with cinnamon to taste

Here is what you do:

1. Preheat oven to 350 degrees.
2. Place 18 cupcake liners in muffin tins or spray with cooking spray.
3. Mash bananas and then mix in baking soda, peanut butter, butter, and eggs.
4. In a separate bowl, combine remaining ingredients, excluding the cinnamon sugar mixture.
5. Fill muffin tins with batter until 2/3 full.
6. Sprinkle top with cinnamon sugar then bake for 21 minutes or until toothpick comes out without anything on it.
7. Let cool on counter for 5 minutes.
8. Remove and serve with Nutella instead of butter and a glass of milk.
9. If you’re feeling really brave, add cooked, crumbled bacon in batter before baking or sprinkle on top of batter instead of or in addition to cinnamon sugar.

This easy muffin recipe will have you singing sweet tunes in no time!

PS ~ Let your kids help with mashing the bananas, combining the sugar and cinnamon, and putting the cupcake liners in the muffin tins. They'll have a blast!