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Sausage Gravy and Biscuits
 Sausage Gravy and Biscuits This is one of my favorite breakfast foods and while I don’t make it often I sure enjoy it when I do. I love it over biscuits or even in an omlet sometimes. It is easy to make and doesn’t take long. If you’re not a biscuit maker canned ones will work too. I have a pretty easy biscuit recipe here that uses only 3 ingredients that go together pretty quick too. I keep self rising flour in my cupboard just to make these biscuits with. I remember the first time I had ever heard of eating gravy for breakfast. I thought it was the craziest thing. It didn’t take long to convert me. I think sausage gravy is best when made with the cheaper sausage, but one with flavors you like. If you like hot, buy the hot one! The better sausage doesn’t give you enough fat to add the flour too and you will have to add some butter or oil to the pan to get the flour into a slurry. So I buy cheap sausage when I know I am making this and pour out the fat and only add as much as needed back to make the slurry. Just in case you are wondering what in the world do I mean with a slurry? It is when you add the flour and fat together you want it be liquid enough that the fat coats the flour. Let this mixture cook for several minutes before adding the milk. You don’t want to let the milk come to a boil when you add it so the flour needs to be cooked so you don’t have a flour taste in the gravy. Sausage Gravy and Biscuits Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Breakfast, Brunch Prep time: 15 mins Cook time: 10 mins Total time: 25 mins Serves: Serves 4 1 lb. bulk sausage 4 heaping tablespoons flour 4 cups milk salt and pepper 1 lb. bulk sausage 4 heaping tablespoons flour 4 cups milk salt and pepper Brown your sausage in a skillet. Push the sausage to one side when browned and tilt the pan so that the sausage grease runs to the side. Depending on your sausage you might want to pour a little out. Add the flour, you want enough fat that it coats the flour into a slurry kind of mixture. Let the flour mixture brown just a bit. Stir in the milk and keep stirring until gravy thickens. It should only take a few minutes. Brown your sausage in a skillet. Push the sausage to one side when browned and tilt the pan so that the sausage grease runs to the side. Depending on your sausage you might want to pour a little out. Add the flour, you want enough fat that it coats the flour into a slurry kind of mixture. Let the flour mixture brown just a bit. Stir in the milk and keep stirring until gravy thickens. It should only take a few minutes. Maybe you’d like to try another of our breakfast recipes? Bacon Peppered Gravy and Buttermilk Biscuits Breakfast Egg Rolls with Sausage Gravy Breakfast Fried Rice Pin It!
Bacon Peppered Gravy and Buttermilk Biscuits
 Bacon Peppered Gravy and Buttermilk Biscuits So I shared with you last night right after dinner, my recipe for Breakfast Fried Rice that I saw bacon gravy in my future soon. I knew I wanted to make bacon gravy with some of this Peterson’s bacon as soon as I had my first piece. Biscuits and Gravy are my go to comfort food and I shouldn’t being eating this but I can’t help myself. This bacon was my treat for the month because bacon doesn’t get on the menu here at home lately. So you are going to only get one picture of this dish because I was going to have mine while it was still hot! I made my favorite Biscuit recipe that I use when I don’t feel like rolling out biscuits. They come together in half of the time of any other biscuit I’ve made. You melt the butter in the microwave and when melted add a cup of buttermilk. Stir after a minute until the butter clumps up on the buttermilk. These are a tender crumbed biscuit and they are also very light. Then add the remaining ingredients and scoop out onto a cookie sheet. I flatten them a bit with the back of the scoop but I don’t think you really need to. Bacon Peppered Gravy and Buttermilk Biscuits Author: Mary Ellen Recipe type: Breakfast, Comfort, Brunch Prep time: 10 mins Cook time: 10 mins Total time: 20 mins Serves: Serves 2 4 slices bacon Gravy 2 teaspoons bacon grease from cooked bacon above 2 tablespoons flour 1 cup milk salt pepper to taste 4 slices bacon Gravy 2 teaspoons bacon grease from cooked bacon above 2 tablespoons flour 1 cup milk salt pepper to taste Preheat the oven if making biscuits. Fry the bacon in a pan you can make the gravy in. I used a saute pan. Drain bacon on a paper towel when cooked Remove excess bacon grease from pan. I save it in a small jar in the refrigerator for a quick bacon flavor boost. Stir in the flour. With a whisk stir in the milk. Cook until thickened. Preheat the oven if making biscuits. Fry the bacon in a pan you can make the gravy in. I used a saute pan. Drain bacon on a paper towel when cooked Remove excess bacon grease from pan. I save it in a small jar in the refrigerator for a quick bacon flavor boost. Stir in the flour. With a whisk stir in the milk. Cook until thickened. Want to try another of our breakfast recipes? Breakfast Fried Rice Breakfast Egg Rolls with Sausage Gravy Cinnamon Roll Pizza Pin It!
Breakfast Archives - Page 2 of 4 - Recipes Food and Cooking
 Categories Our Featured Recipes Archives Archives Recent Posts Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Places of Interest Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Sign Up for our Newsletter Search That’s My Home and Razzle Dazzle Recipes Custom Search
Breakfast Archives - Page 3 of 4 - Recipes Food and Cooking
 Categories Our Featured Recipes Archives Archives Recent Posts Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Places of Interest Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Sign Up for our Newsletter Search That’s My Home and Razzle Dazzle Recipes Custom Search
Breakfast Archives - Page 4 of 4 - Recipes Food and Cooking
 Categories Our Featured Recipes Archives Archives Recent Posts Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Places of Interest Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Sign Up for our Newsletter Search That’s My Home and Razzle Dazzle Recipes Custom Search
Banana Pancakes
 Banana Pancakes Have extra bananas and don’t know what to do with them? These banana pancakes are the perfect way to use up some of them. The sweetness of the bananas really caramelized on the surface of the pancakes. Next time I make these I’m going to throw in a half cup of toasted pecans and walnuts. I’ve been hearing a lot lately how you can slow down the browning of a banana. I was told to either wrap saran wrap or foil on the big end of the bananas. I finally tried it this week with foil. I have mixed thoughts on this now that I’ve tried it. Yes it did slow down the browning of the bananas, but it also changed the texture significantly. They were really mushy and the skins were just beginning to get spots on them. For a dish like these pancakes or banana bread they were perfect. For a smoothie not so much. If I had waited another day to use them I think they would of ended up in the garbage instead of the pancakes. I’m going to try the saran wrap and see if the result is the same. Banana Pancakes Author: Mary Ellen Recipe type: Breakfast, Brunch Prep time: 15 mins Cook time: 4 mins Total time: 19 mins Serves: 18 pancakes 2 cups flour 3 tablespoons sugar 2 teaspoons baking soda 1/2 teaspoon salt 2 eggs 2 cups milk 4 tablespoons oil 4 bananas 2 cups flour 3 tablespoons sugar 2 teaspoons baking soda 1/2 teaspoon salt 2 eggs 2 cups milk 4 tablespoons oil 4 bananas Add the flour, sugar, baking soda and salt. Mix together. Mash the bananas, leave a few pieces in chunks. Add the eggs, milk and oil. Mix until thoroughly mixed in, Add the bananas. Mix well. Pour batter onto a griddle a little over 1/2 cup per pancake. Cook until bubbles start to form on the pancake surface. Flip and cook for another 2 minutes or until center is cooked thoroughly. Add the flour, sugar, baking soda and salt. Mix together. Mash the bananas, leave a few pieces in chunks. Add the eggs, milk and oil. Mix until thoroughly mixed in, Add the bananas. Mix well. Pour batter onto a griddle a little over 1/2 cup per pancake. Cook until bubbles start to form on the pancake surface. Flip and cook for another 2 minutes or until center is cooked thoroughly. Maybe you’d like to try? Blueberry Pancakes with Blueberry Maple Syrup Pecan Waffles Snickerdoodle Pancakes Pin It!
Ham and Leek Quiche
Ham and Leek Quiche is made using eggs, heavy cream and lots of fresh veggies. Perfect hot or at room temperature. Ham and Leek Quiche I love making quiche, it is so easy and so good. It is nothing more than a baked egg dish with lots of goodies added. Look at all that creamy goodness! Quiche when properly made is so creamy and delicate. I filled this one with ham, leeks, red peppers and cheddar cheese. I sometimes make quiche without a crust or buy one if I am short on time. This is my homemade butter and lard crust that I am so in love with right now. I used to consider myself pie crust challenged until I started making a lard pie crust. I figured out one of my favorite BBQ restaurants only made lard crusts for their delicious pies and took a stab at making them. I now use half real butter and half lard when I make them. They are flaky and easy to make. I have found Trader Joe’s has bags of frozen leeks that are ready to use and they are now a staple in my freezer. I love their frozen artichokes also. Trader Joe’s is one of my favorite stores to shop in. I love the variety and quality of the products they sell. Just my honest opinion! Follow me on Facebook, Google+ , Instagram or Pinterest to see when I post or share something new! Ham and Leek Quiche Author: Mary Ellen Prep time: 20 mins Cook time: 40 mins Total time: 1 hour Serves: Serves 6 - 8 5 large eggs 1 cup heavy cream salt and pepper 6 oz. ham pieces 1/2 cup chopped leeks 2 sweet red peppers 1 cup cheddar cheese 5 large eggs 1 cup heavy cream salt and pepper 6 oz. ham pieces 1/2 cup chopped leeks 2 sweet red peppers 1 cup cheddar cheese Prebake pie crust until almost done, about 20 minutes at 375 degrees. Put the ham pieces evenly across the bottom. Add leeks and red peppers. Beat eggs and heavy cream together until smooth and silky. Add salt and pepper. Pour over quiche filling carefully. Top with cheese and press down a little so it makes good contact with the eggs. Bake at 350 degrees until quiche rises slightly in the center and no longer giggles. Mine took 35 minutes. Do not overbake. Prebake pie crust until almost done, about 20 minutes at 375 degrees. Put the ham pieces evenly across the bottom. Add leeks and red peppers. Beat eggs and heavy cream together until smooth and silky. Add salt and pepper. Pour over quiche filling carefully. Top with cheese and press down a little so it makes good contact with the eggs. Bake at 350 degrees until quiche rises slightly in the center and no longer giggles. Mine took 35 minutes. Do not overbake. Enjoy!
Brunch Archives - Page 2 of 3 - Recipes Food and Cooking
 Categories Our Featured Recipes Archives Archives Recent Posts Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Places of Interest Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Sign Up for our Newsletter Search That’s My Home and Razzle Dazzle Recipes Custom Search
Brunch Archives - Page 3 of 3 - Recipes Food and Cooking
 Categories Our Featured Recipes Archives Archives Recent Posts Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Places of Interest Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Sign Up for our Newsletter Search That’s My Home and Razzle Dazzle Recipes Custom Search
Blueberry Croissant French Toast Bread
Fresh blueberries, mini croissants and a creamy egg custard, perfect for French toast bread. (can be made the morning you want to serve it) I found a package of mini croissants the other day on the half off table and grabbed them right away. I had no idea what I was going to make but knew I wanted them for something and knew inspiration would strike later. On Saturday morning I decided I wanted French toast made with them and wasn’t exactly sure if in 15 minutes the croissants would soak up the egg custard mixture since it wasn’t setting overnight. Blueberry Croissant French Toast Bread Author: Mary Ellen Prep time: 15 mins Cook time: 35 mins Total time: 50 mins Serves: Serves 4 6 mini croissants 1 pt. blueberries 6 eggs 1/2 cup milk 1/2 cup heavy cream 3 tablespoons raw sugar for topping 6 mini croissants 1 pt. blueberries 6 eggs 1/2 cup milk 1/2 cup heavy cream 3 tablespoons raw sugar for topping Spray a bread pan with cooking spray. Slice croissants in half. Place 3 of the bottom croissants on the bottom of the pan. Sprinkle 1/3 of the blueberries over the croissants. Layer the 6 top pieces on top of the blueberries. Sprinkle 1/3 of the blueberries over the croissants. Put remaining 3 bottoms on top of the blueberries. Top with the blueberries. Preheat oven to 350 degrees. Mix together the eggs, milk and heavy cream. Pour over the croissants. Press the croissants down into the egg custard. Do this 3 times over the next 15 minutes. Sprinkle the raw sugar on top. Bake for about 30 minutes, it will be raised and puffy in the center when done. Let set for 5 minutes before slicing. Slice loaf into 8 slices and serve. Serve with maple syrup. www.thatsmyhome.com Spray a bread pan with cooking spray. Slice croissants in half. Place 3 of the bottom croissants on the bottom of the pan. Sprinkle 1/3 of the blueberries over the croissants. Layer the 6 top pieces on top of the blueberries. Sprinkle 1/3 of the blueberries over the croissants. Put remaining 3 bottoms on top of the blueberries. Top with the blueberries. Preheat oven to 350 degrees. Mix together the eggs, milk and heavy cream. Pour over the croissants. Press the croissants down into the egg custard. Do this 3 times over the next 15 minutes. Sprinkle the raw sugar on top. Bake for about 30 minutes, it will be raised and puffy in the center when done. Let set for 5 minutes before slicing. Slice loaf into 8 slices and serve. Serve with maple syrup. www.thatsmyhome.com Maybe you’d like to try our? Strawberry Hasselback French Toast Blueberry Pancakes with Blueberry Maple Syrup Homemade English Muffins Follow me on Facebook, Google+ , Instagram or Pinterest to see when I post or share something new!
Strawberry Hasselback French Toast
Strawberry Hasselback French Toast is baked with sliced strawberries and whipped cream. Strawberry Hasselback French Toast I have been on a roll with this Hasselback French Toast this week. This is the third time I’ve made it this week! I guess you can safely say I love this recipe. I’ve made it with blueberries, maple and pecans and now this strawberry one. I’m not sure which one I liked best, except for saying it is the one I was eating at the time. This is so simple to make and can be done in just about a hour. It doesn’t have to sit overnight but it can. This one actually sat in the egg custard mixture for 2 nights. I wanted to see how far I could push it and the results. This one had a softer texture than the other 2 but still has those great crispy edges. That is why I love this recipe so much, those edges are so good! It is still strawberry season here and I am loving it. Everyone is talking about how sweet and great the berries are. I’m going out to the strawberry farm this afternoon and get some more. I have a fruit leather recipe I want to try. Watch for strawberries from Plant City, Fl. in your grocery store. Strawberry Hasselback French Toast Author: Mary Ellen Prep time: 1 hour 15 mins Cook time: 20 mins Total time: 1 hour 35 mins Serves: 2 servings 2 3 inch french bread pieces 2 eggs 3 tablespoons milk strawberries whipped cream 2 3 inch french bread pieces 2 eggs 3 tablespoons milk strawberries whipped cream Cut your french bread into 3 one inch pieces, do not cut all the way thru until you cut off your 3 inch piece of french bread. Mix up the eggs and milk together. Pour over the french bread in a plastic bag. Be sure to get it between the cuts. Squeeze the air out. Toss to get the egg mixture coating the bread.Refrigerate for at least a hour or overnight. Spray a baking dish with cooking spray. Set the french toast in your baking dish. Spread it open just a little. Bake at 400 degrees for 20 minutes. Top with sweetened sliced strawberries and whipped cream. Cut your french bread into 3 one inch pieces, do not cut all the way thru until you cut off your 3 inch piece of french bread. Mix up the eggs and milk together. Pour over the french bread in a plastic bag. Be sure to get it between the cuts. Squeeze the air out. Toss to get the egg mixture coating the bread.Refrigerate for at least a hour or overnight. Spray a baking dish with cooking spray. Set the french toast in your baking dish. Spread it open just a little. Bake at 400 degrees for 20 minutes. Top with sweetened sliced strawberries and whipped cream. Maybe you’d like to try? Blueberry Hasselback French Toast Pecan Maple Hasselback French Toast Peaches and Cheesecake Baked French Toast