Category Archives: Breakfast

Bacon-Cheese Drop Biscuits

The other day “the boss” aka my 2 1/2 year old woke up informing me that she wanted biscuits.  Of course I had every other breakfast food imaginable EXCEPT biscuits.  I decided to do a recipe I hadn’t done in a while, bacon-cheese drop biscuits.  Except she is a picky little buggar, I knew she wouldn’t touch it with bacon and green onions in them, so I left those ingredients out.  But you should keep them in because it’s so delicious!  And even better, it’s from Cooking Light!  If you’re not dieting, use the regular items (bacon, milk, cheese etc.) and it’ll be extra tasty!

Bacon-Cheese Drop Biscuits
Recipe from:  Cooking Light 15-Minute Cookbook
Yield:  16 biscuits – 1 biscuit/serving

2 turkey-bacon slices
2 cups low-fat biscuit mix (reduced-fat Bisquick, the heart-healthy one is good too)
1/2 cup preshredded low-fat sharp cheddar cheese
1 chopped green onion
1/8 tsp cayenne
3/4 cup fat-free milk
Cooking Spray

Preheat oven to 400 degrees.

Place bacon on microwave-safe plate lined with paper towels.  Microwave at HIGH for 1.5 minutes, then crumble the bacon.

Combine the bacon, biscuit mix, cheese, onions, red pepper and milk until combined and everything is moist.  Drop rounded tablespoonfuls onto a baking sheet coated with nonstick spray (or use a silicone mat). 

Bake 10-12 minutes until turning golden.  Serve.

75 calories per serving.

Bacon-Cheese Drop Biscuits (without the bacon and green onions)

Marbled-Chocolate Banana Bread

Kids.  As soon as you figure out something they like to eat and go buy it, they suddenly don’t eat it.  This happened with us.  My daughter LOVES bananas, so my husband bought a big bunch for her.  Well my mom was in town and I guess it was just too exciting and we were cooking more fun stuff, but the bananas started turning brown.  So I had to do something with them.

After a little Google action, I found a recipe on Cooking Light’s website for marbled-chocolate banana bread.  It sounded delicious, and was really easy when I made it.  Mine didn’t really “marble” so much as have a line of chocolate, but that’s alright.  It’s all in the taste, and the taste was spot on.  This is REALLY good, if you have some bananas over ripening, use this recipe.  Heck, just go buy some bananas and wait for it!

Marbled-Chocolate Banana Bread
Recipe from:  Cooking Light, September 2003

2 cups all-purpose flour
3/4 tsp baking soda
1/2 tsp salt
1 cup sugar
1/4 cup butter, softened
1 1/2 cup mashed ripe bananas (about three)
1/2 cup egg substitute (equivalent to two eggs)
1/3 cup plain low-fat yogurt
1/2 cup semi-sweet chocolate chips
Cooking spray

Preheat oven to 350 degrees.

In a small bowl, combine flour, baking soda and salt, stirring with a whisk.

In a larger bowl, cream the sugar and butter together.  Add the bananas, eggs and yogurt and beat until blended.  Add the flour mix and beat on low until just moist.

In a small bowl, melt the chocolate chips per package directions.  Once melted and smooth, add 1 cup batter to the chocolate and mix thoroughly.  Spray your loaf pan with cooking spray and layer the chocolate batter with the regular batter.  Use a knife to swirl them. 

Bake for an hour to an hour and fifteen minutes, or until a toothpick inserted in the center comes out clean.

Marbled-Chocolate Banana Bread

Dutch Baby

Have you ever heard of Dutch Baby?  I hadn’t until I saw the recipe in a magazine recently and had to try it.  For some reason when I think of the title Dutch Baby, the Vanilla Ice song Ice Ice Baby pops into my head.  I don’t know.  Anyway, you can sing that while you cook this if you want.  But no matter what you sing, you should definitely cook it because it was delicious and pretty easy, which are some important characteristics of a breakfast food!

Dutch Baby is like a pancake in that it is a batter cooked in a hot skillet, but it goes a lot further by being cooked in the oven.  It rises up high almost like a souffle and then it’ll end up falling down and being almost like a pie.  And the edges are so crispy and delicious.  It’s so fantastic, we’ll be having it for breakfast often!

Note:  You can use whole or low-fat milk instead of the skim but it won’t be as crisp. 

Dutch Baby
Recipe from:  The Best of America’s Test Kitchen 2011 – Cooks Country

2 tbsp vegetable oil (I used canola)
1 cup all-purpose flour
1/4 cup cornstarch
2 tsp grated lemon zest plus a squeeze of fresh lemon juice (for serving)
1 tsp salt
3 large eggs
1 1/4 cups skim milk
1 tbsp butter, melted and cooled
1 tsp vanilla extract
3 tbsp powdered sugar


Heat the oven to 450 degrees.  Pour the oil into a  12-inch oven-safe skillet and make sure the bottom is coated and brush some along the sides, making sure it’s completely coated.  Place the skillet in the oven while it’s preheating until the oil is shimmering, which takes about 10 minutes.

In a large bowl, combine the flour, cornstarch, lemon zest and salt.  In another bowl, whisk the eggs until they are frothy and light.  Whisk the milk, butter and vanilla into the eggs.  Whisk 1/3 of the egg mixture into the dry mixture until no lumps remain, then add the rest of the egg mixture and mix until smooth. 

Open the oven and pull out the rack, keeping the skillet in the oven on the rack.  Pour the batter into the heated skillet and push the rack back in and close the oven.  Bake until the edges of the Dutch Baby are deep golden brown and crisp, about 20 minutes.  Sprinkle with the lemon juice and powdered sugar (it’ll deflate, don’t freak out).  Cut into wedges.  We served ours with syrup drizzled on, it was really good!

Dutch Baby right out of the oven

Dutch Baby has deflated

A slice of heaven!

Boudin-Stuffed Beignets (Oreilles de Cochon)

As you saw from my last post, our Thanksgiving was Cajun-themed.  One of my favorite foods in the South is beignets.  Another is boudin.  Put them together?  Why didn’t someone think of this earlier??  I know you’re thinking “yuck, boudin is spicy meaty rice and beignets are basically donuts, how does that work??”

It works.  TRUST me.  And trust all the other people at our Thanksgiving that seriously gobbled this up.  Gobble, gobble.  It was gone.

The dough recipe makes twice what is needed for the beignets.  So you can a.)  make some rolls, or b.) make some more beignets, just doubling the filling, or c.)  cut the recipe in half.  Just do what makes you happy. 

P.S.  Oreilles de Cochon means “pig ears” which is what these look like when they are done.

Boudin-Stuffed Beignets
Recipe from:  Real Cajun:  Rustic Home Cooking from Donald Link’s Louisiana

Ingredients for the beignets:
1/2 recipe dough
1 cup boudin filling, removed from casings
vegetable oil for frying
powdered sugar for dusting

Ingredients for the dough:
1 pkg (2 1/4 tsp) active dry yeast
1/2 cup lukewarm water
1/2 cup shortening or lard
1/3 cup sugar
1 tbsp salt
1/2 cup boiling water
1 egg, lightly beaten
3.5 to 4 cups all-purpose flour
8 tbsp (aka 1 stick) butter, melted


For the dough:
In a small bowl, stir together the yeast and warm water, then set aside.

In the stand mixer bowl, combine the shortening, sugar, salt and boiling water, beat for 2 minutes using the paddle attachment until combined, then cool.

Use a fork to stir the beaten egg and yeast into the shortening mixture, then add 3 cups of flour.  When the mixture pulls together into a dough and you can’t do much with that fork, then lightly dust your hands with flour and turn the dough out onto a lightly floured surface, then begin to knead.  Knead it about five minutes, until no longer sticking to the surface and has a smooth sheen.  Cover and set in a warm place to rise for 30-40 minutes, then punch down, knead another minute and let rise another 15-20 minutes.

Now for the beignets…

Roll your dough out onto a lightly floured surface and shape until it is a 14-inch square.  Cut into 9 equal pieces.

One piece at a time, place the square in front of you with the point down facing you.  Place a generous tablespoon of boudin across the diamond, leaving 1/2-inch border on each side.  Roll the bottom up over the boudin, fold in the corners, then roll once more.  There will be a triangular shape left at the top, leave that alone, it’s the ear shape!  Repeat with the remaining ones. 

Heat a few inches of oil in a large deep skillet (I like cast iron) to 350 degrees.  Add the beignets, working in small batches so they don’t get crowded.  You may need to hold them down under the oil to cook evenly, or else flip them halfway through.  Transfer to a plate lined with paper towels, then serve warm topped with a powdered sugar dusting.

Boudin-Stuffed Beignets

Brown Sugar Bacon Waffles

That name just grabs you, doesn’t it??  It sure grabbed me when I first spotted the recipe and I’ve been just (impatiently) waiting to try it ever since!  We decided to give this recipe a go as a breakfast for supper.  Sometimes nothing beats something warm and comforting like breakfast food after a hard day. 

These ain’t your mama’s waffles.  Holy smokes!  These are truly nothing short of phenomenal.  At first I was going to cheat when I saw that you had to bake the bacon with the brown sugar on it….they make brown sugar bacon.  But no….I couldn’t do it and I’m so glad I didn’t.  This bacon is like crack.  I’m not kidding, you will have to work very hard to restrain yourself from eating it all before you crack it up to put it in the waffle batter.  The brown sugar caramelizes and makes it crisp, then put it in that waffle lightly spiced with cinnamon and brown sugar…oh so decadent!  In fact, I’m going to quit “talking” and let you get to the recipe so you can make your grocery list and have this for breakfast tomorrow morning!

Brown Sugar Bacon Waffles
Recipe adapted from Joy the Baker


For the bacon:
10 slices bacon
1/4 cup brown sugar

For the waffles:
3 cups all-purpose flour
1 tbsp baking powder
1 tsp baking soda
1 tsp salt
1/4 cup brown sugar
1/4 tsp cinnamon
2/3 cup oil
4 large eggs
2 tsp vanilla
2.5 cups buttermilk


For the bacon:  Preheat oven to 375.  Cover one or two (it took me two) baking pans with aluminum foil, then coat with nonstick spray.  Lay the bacon out flat on the pan, then sprinkle with brown sugar.  Gently rub the brown sugar into the bacon then pop the pans into the oven for about 15 minutes or until crisp.  Immediately remove from pans to plates and allow to cool before breaking into pieces with your hands.

For the waffles:  Whisk together the dry ingredients in one large bowl and the wet ingredients in another smaller bowl.  Make a well in the middle of the dry ingredients and pour the wet ingredients in, whisking until well mixed (may still be slightly clumpy).  Fold in the bacon crumbles and cook according to your waffle maker instructions.  Top with butter and syrup.

Brown Sugar Bacon Waffles

Blueberry Cake Doughnuts

Have you ever had blueberry cake doughnuts?  I had never had them prior to moving to our current town but soon after arriving here, my husband bought some from one of the supermarkets in town.  Holy bananas those suckers were GOOD!!!  Unfortunately, they soon quit selling them.  Why is beyond me, because everyone loved them! 

I had most of a pint of blueberries remaining from my red, white and blue tart so I decided to finish it off with the doughnuts.  I have to say, it was harder than I thought it would be.  The dough never climbed the hook like the recipe said it would.  After sitting in the refrigerator, it was still very sticky, so I just kept adding flour and mixing by hand until it was no longer sticky and I could work with it.  Instead of using a rolling pin, I just pressed it out by hand.  I was unsure how it would be because it was a very unappetizing gray color batter.  However, after frying they were perfection!  Lots of work….sure….but once in a while it’s nice to have a treat :)

Blueberry Cake Doughnuts
Recipe from:

2 tbsp solid vegetable shortening
1 cup sugar
2 eggs
1 cup buttermilk
1 pint blueberries
1 tsp vanilla extract
4 cups all-purpose flour, plus more if yours is sticky!
1 pinch salt
1 tsp baking powder
1/2 tsp baking soda
2 cups powdered sugar

In the bowl fo a mixer fitted with the paddle attachment, cream together the shortening and the sugar.  Add the eggs, one at a time.  Slowly add the buttermilk and vanilla with the machine running.  Switch to the dough hook and add the blueberries.

In a separate bowl, sift the flour, salt, baking powder and baking soda together.  Add 1 cup at a time to the blueberry mixture until it makes a smooth ball and climbs the hook (this never happened for me).  Place in a greased bowl, turn over once and cover with plastic wrap.  Refrigerate for 1 hour.

Preheat fryer to 325.  Roll dough 1/2 inch thick then cut in doughnut shapes.  Fry until golden and drain well on paper towels.

For the glaze:  Mix the powdered sugar with a VERY small bit of milk at a time until it’s thin enough to dip the doughnuts in, but thick enough to coat them well.

Blueberry Cake Doughnuts

Monkey Bread

Monkey bread is one of those things I can remember having as a once in a while treat while I was growing up.  I had never made it myself since they make it so easy for you in the freezer section!  However, when the hubs brought home 4 cans of biscuits he found on sale, I had to figure out what to do with them.  And really, what better treat than monkey bread?

This recipe is so simple to do, and I did the majority of it the night before to make it easy for me in the morning, when I am not at my best!  It was delicious, I’ll definitely be making this again!

Monkey Bread
Adapted from

4 cans biscuits (use the cheap kind!)
1/4 cup sugar
1 tsp cinnamon
1 stick butter
1/2 cup sugar
1 tsp cinnamon
dash nutmeg


Spray a bundt pan with nonstick cooking spray.  Mix 1/4 cup sugar and 1 tsp cinnamon until well blended.  Roll each biscuit into a ball and then roll in the sugar/cinnamon mixture, making sure it’s well coated.  Place each ball in the pan, lightly touching each other.  When done, cover with plastic wrap and refrigerate overnight.  If you’re not refrigerating overnight, continue with the recipe…

Preheat oven to 350.  In a small saucepan, melt the butter over medium heat and add the remaining cinnamon and sugar, and the nutmeg.  Bring to a boil for 2 minutes, stirring constantly.  Pour over the biscuits and place in the oven.  Cook 30 minutes.  Allow to cool a little while before inverting onto a plate.  Serve warm.

Biscuits in the pan, before the sauce

Monkey Bread

Grits & Sausage Casserole

Every year my cousin and her family have a big pig roast.  It’s their annual bash and they have a ton of guests from all over.  So not only are they feeding people for the actual event, but for a several day span.  This past year they made this breakfast casserole that was just dynamite.  I got my hands on the recipe and while it did turn out good, I forgot to add a major ingredient – the Rotel.  So I’m going to include it in the recipe, but don’t be confused when you don’t see tomatoes in the picture!

This is something that can be made the morning of, or the night before and refrigerated.  Thanks for the great recipe, Jaime and Carter!

Grits & Sausage Casserole

2 cups water
1 1/4 cup milk
1 tsp salt
1 cup quick cook grits
1/2 cup plus 1 tbsp butter
1/2 cup diced green onions
4 tsp Velveeta
1/2 tsp garlic powder
2.5 cups shredded cheddar cheese (sharp is best)
1 can Rotel tomatoes
1 lb. browned breakfast sausage


Heat oven to 350.

In a saucepan, bring water and milk to a boil.  Add the salt and slowly add the grits, stirring.  Return to a boil, stirring constantly for one minute.  Reduce heat, cover and cook 3 minutes.  Stir in 1/2 cup butter and stir in.  Cover and cook 3-5 minutes, then remove from heat and set aside.

Saute onions in remaining 1 tbsp butter.  Add velveeta, garlic, cheddar and onions, then add to the grits.  Stir until the cheese melts.  Add the rotel and sausage and mix well.  Pour into greased 8x11x2 casserole and bake 40 minutes.

Grits & Sausage Casserole


One of my favorite parts of going to New Orleans is going to Cafe’ Du Monde to get beignets and cafe’ au lait.  So delicious!  You can buy the mixes and stuff, but it’s normally something I rather enjoy there. 

While my niece and nephew were visiting, I thought I’d treat them to a breakfast they don’t get every day.  I had leftover dough from my sopapillas in the freezer, and while the dough isn’t as sweet as that of a beignet, it’s pretty close in all other aspects. 

The outcome was delicious!  If you happen to have some leftover dough hanging around, give  it a whirl!


Sopapilla Dough (1/2 recipe that was frozen), defrosted
oil for frying
powdered sugar for topping


Roll out dough onto a floured surface until it’s about 1/8″ – 1/4″ thick then cut into rectangles.  Warm oil to 375 degrees and fry each rectangle until golden.  Drain on paper towels and top with powdered sugar.  Goes great with coffee :)


Overnight Baked French Toast

Sorry for the lack of posts recently.  My niece and nephew stayed the week with us, and while I did do some cooking, I did not have time to update the old blog. 

This overnight baked french toast has been making the rounds on the cooking board I frequent and it sounded so good.  I love French Toast, so to be able to have it in the morning with minimal work was right up my alley.  You simply prepare the night before and pop it in the oven when you’re ready.  It does not disappoint.  My niece and nephew GOBBLED this up, they loved it! 

Overnight Baked French Toast
Adapted from:  She Cooks and Bakes!


6 slices whole wheat bread
3 eggs
1/2 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp salt
1/8 tsp nutmeg
1.5 tbsp sugar
maple syrup & powdered sugar for topping


Spray a 9×13 casserole with nonstick cooking spray.

Lightly butter 1 side of each slice of bread.  Arrange buttered sides up in 1 layer.  In a bowl, whisk the eggs, milk, cinnamon, vanilla, sugar, nutmeg and salt.  Pour over the bread, cover and refrigerate overnight. 

The next morning, preheat your oven to 400, remove cover and bake 25-30 minutes, or until turning golden.  Top with syrup and powdered sugar.

Overnight Baked French Toast