Whether you need a brunch or potluck dish, this streusel topped Lemon Blueberry Coffee Cake is the perfect choice!


  • Preheat oven to 350°.
  • Spray a 10″ Springform pan with non-stick spray.

½ cup butter, melted
1 ½ cups AP flour
¾ cup packed brown sugar
1 teaspoon PURE vanilla

  • In a medium bowl, combine melted butter, flour, sugar and vanilla until crumbly. Set aside.

¼ cup melted butter
¼ cup canola oil
1 cup granulated sugar
2 LARGE eggs
1 teaspoon PURE vanilla
1 cup vanilla bean yogurt or sour cream
Juice of 1 LARGE lemon
2 tablespoons lemon zest
2 cups AP flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups fresh or frozen small wild blueberries (see note)

  • In a large bowl, whisk together butter, oil and sugar for 2-3 minutes.
  • Add the eggs, vanilla, yogurt, lemon juice and zest and whisk until combined.
  • Add flour, baking powder, baking soda and salt and stir just until combined.
  • Stir in blueberries and set aside.

FILLING optional
8 ounces cream cheese
¼ cup granulated sugar
1 LARGE egg
zest from one lemon

  • With an electric mixer, beat cream cheese, sugar, egg and lemon zest until smooth.

GLAZE optional
¾ cup powdered sugar
1 tablespoon lemon juice

  • Whisk together powdered sugar and lemon juice


  • Spread ½ of the cake batter into the bottom of the prepared pan.
  • Spread cream cheese filling in the center, staying away from the edge of the pan as much as possible.

  • Top with remaining cake batter and spread to cover as much of the cream cheese filling as possible.

  • Sprinkle the crumb topping over top.

  • Bake at 350 for 60-70 minutes, or until center is set and DOES NOT jiggle when moved. You don’t want an unbaked center! and it could take up to 80 minutes.
  • Let cake cool to room temperature before drizzling the glaze over top.
  • Serve.


  • Frozen blueberries will release more moisture as they bake, so you may want to reduce the oil to 2 tablespoons if using frozen berries.
  • Both the cheesecake filling and the glaze are optional – just depends on how much sweetness and decadence you want for the occasion.


CHICKEN & CHEESE PIE aka MEXICAN QUICHE – servings: 8 servings

Whether you eat this for breakfast, lunch or dinner this chicken and cheese Quesadilla Pie is a combination of a quiche and a quesadilla.

Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes

1 10-inch flour tortilla, burrito size
3 cups rotisserie chicken shredded pieces
4 ounce can chopped green chiles, drained WELL
1 can ROTEL tomatoes, drained WELL
2 tablespoons pampered chef taco seasoning or 1 package Taco Bell taco seasoning

1/4 cup FINELY chopped FRESH cilantro leaves, PLUS some for garnish
2 cups shredded sharp cheddar cheese
FRESH ground sea salt and black pepper
2 LARGE eggs
1 cup WHOLE milk
3/4 cup all-purpose flour
1 teaspoon baking powder
Garnishes – sour cream, salsa, guacamole, diced green onions, cotija cheese crumbles

  • Adjust oven rack to middle position and heat oven to 425-450 degrees.
  • Grease 9-inch pie plate.
  • Press tortilla into prepared pie plate and spray lightly with cooking spray.
  • Toss chicken, cilantro, jalapeños (optional), 1 cup of the cheese, FRESH ground sea salt, and black pepper in large bowl until combined.
  • Spread filling over tortilla.
  • Whisk eggs, milk, flour, baking powder in bowl until smooth.
  • Slowly pour over filling.
  • Bake 20-25 minutes until surface is golden brown and knife inserted into the center comes out clean.
  • Sprinkle the remaining 1 cup of cheese on top and bake for about 3-5 minutes more or until cheese melts.
  • Let cool 5 minutes.
  • Cut into wedges and serve.
  • Top with sour cream, salsa, and guacamole if desired.

NOTES: Adding 1/4 cup drained chopped pickled jalapeños in place of the or in addition to the green chiles oomphs this recipe up quite a bit.


For years I made this simple and classic Bisquick coffee cake from the back of the box, but I doctored it up my way. So recently I went looking for Bisquick’s original recipe and was surprised to find MANY versions of it by several bakers. The only thing I found in common was the use of Bisquick and most people did what I’d been doing for many years ~ double the ooey gooey streusel!

2/3 cup Bisquick®
2/3 cup PACKED brown sugar
4 tablespoons butter, softened
1 tablespoon QUALITY ground cinnamon
1/3-1/2 cup golden raisins
1/3-1/2 cup chopped walnuts (optional)

  • Combine the baking mix, brown sugar, cinnamon, and butter with a pastry blender or fork until crumbly.
  • Fold in nuts and raisins, if using. Set aside.

2 cups Bisquick®
2/3-3/4 cup WHOLE milk
3 tablespoons sugar
1 LARGE egg
1 teaspoon PURE vanilla extract

1 tablespoon QUALITY ground cinnamon

  • Preheat the oven to 375°.
  • Grease a DEEP 9-inch baking dish.
  • In a large bowl, combine baking mix, sugar, cinnamon, milk, and egg together, mixing well.
  • Pour the mixture into the greased baking dish.
  • Spread the topping evenly over the cake batter.
  • Use a knife to swirl the streusel topping into the cake.
  • Bake 25-30 minutes or until a toothpick comes out clean.
  • Pour a cup of coffee and enjoy!


  • BISQUICK is the ONLY baking mix that works EXACTLY right in this recipe. Substitute other brnads at your own risk 😀
  • For really ooey and gooey streusel double the amounts.
  • When I’m feeling a bit naughty I soak the raisins in a spiced rum first. Be sure to drain them well before adding them to the streusel.

Here are the links to a few of the similar recipes I found.

MY BAKING ADDICTION’S  Yield 8-10 servings
This version of the same basic coffee cake gets its tang from sour cream and has a little twist using either pumpkin pie spice or apple pie spice instead of plain cinnamon PLUS a bit of a crunch from pecans though I prefer walnuts.

⅔ cup Bisquick mix
⅔ cup packed light brown sugar
1 teaspoon pumpkin pie spice
¼ cup unsalted butter, cold
½ cup chopped pecans (optional)

  • In a medium bowl, stir combine ⅔ cup Bisquick, ⅔ cup brown sugar and 1 teaspoon pumpkin pie spice. Use a pastry blender to cut in the butter until well combined and only small pieces of butter are visible.
  • Stir in the pecans. Set aside.

2 cups Bisquick mix
2 tablespoons light brown sugar
½ teaspoon pumpkin pie spice
⅔ cup sour cream
¼ cup milk
1 egg
1 teaspoon vanilla extract

  • Preheat oven to 375°F.
  • Spray a 9-inch round cake pan with cooking spray. Set aside.
  • In a large bowl, whisk together the remaining Bisquick, brown sugar, and pumpkin pie spice.
  • Stir in the sour cream, milk, egg, and vanilla until well combined.
  • Spread half of the cake batter into the bottom of the greased cake pan.
  • Sprinkle evenly with half of the streusel.
  • Top evenly with the remaining cake batter, followed by the rest of the streusel.
  • Bake for 30-35 minutes, or until a toothpick inserted into the cake comes out clean.



2 LARGE eggs
2 1/4 cups buttermilk
1/2 cup butter, melted
1-1/4 cups all-purpose flour
2 tablespoons plus 2 teaspoons sugar, divided
PINCH of sea salt

  • In a large bowl, whisk eggs, milk and butter.
  • In a small bowl, mix flour and 2 tablespoons sugar; add to egg mixture and mix well. Refrigerate, covered, 1 hour.
  • Heat a lightly greased 8-in. nonstick skillet over medium heat.
  • Stir batter.
  • Fill a 1/4-cup measure three-fourths with batter; pour into center of pan.
  • Quickly lift, tilt and rotate pan to coat bottom evenly, cooking until top appears dry; turn pancake and cook 15-20 seconds longer or until bottom is cooked.
  • Remove to a wire rack.
  • Sprinkle with PINCH sugar.
  • Repeat with remaining batter and sugar, greasing pan as needed.
  • When cool, stack pancakes with pieces of waxed paper or paper towels.
  • Serve HOT with FRESH melted butter.



2 cups all purpose flour, sifted
¼ cup extra fine granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 beaten LARGE eggs
2 cups FULL FAT buttermilk
¼ cup unsalted butter, melted
¼ teaspoon sea salt
1 tablespoon PURE vanilla extract
1 teaspoon QUALITY cinnamon

  • In a large bowl combine flour, sugar, baking powder and baking soda, whisking to combine.
  • Add eggs, buttermilk, butter, salt and vanilla, stirring JUST until combined. Do not over stir or you will have flat pancakes.
  • Set aside on the counter for an hour, or place in the refrigerator overnight.
  • Ladle ¼ cup batter on a hot non stick skillet, over medium heat, cooking until pancakes are golden brown around the edge and bubble appear around the edges.
  • Flip and cook until done.
  • Serve with your favorite syrup or berries.


2 cups cubed ham pieces
1 bunch green onions, FINELY chopped
10 flour tortillas (8 inch)
2 cups shredded cheddar cheese, divided
1 tablespoon flour
2 cups half and half
6 LARGE eggs, lightly beaten
FRESH ground sea salt and black pepper

  • Preheat oven to 350°.
  • Grease a 13×9 baking dish.
  • Toss together the ham and green onions.
  • Spoon about 1/4 cup of ham and onions onto each tortilla.
  • Top with 2 tablespoons of cheese.
  • Roll each tortilla tightly and place seam side down in baking dish.
  • In a large bowl whisk together the flour, cream, eggs, salt and pepper.
  • Pour egg mixture evenly over the tortillas. Cover with saran and refrigerate 8 hours or overnight.
  • Bring baking dish to room temperature (30 minutes) before baking.
  • Remove saran and cover with foil and bake 25 minutes.
  • Uncover, sprinkle with remaining cheese and bake another 5 minutes until cheese is melted.
  • Let stand a bit before serving.


There are dozens of recipes all over the internet for overnight French toast – every mom and family has one! French Toast casserole has been a staple in large families for many, many years long before the internet, especially at Christmas and Easter. What better way to use up stale bread, feed a crowd on a busy morning? Whether you are busy opening Christmas presents under the tree or trying to get the crowd out the door for church services this recipe is a winner!

Just pop it in the oven when you get up and then it’s ready when you are. The aroma while baking is only topped by the puffy, golden slice of goodness as you top it with fresh butter and maple syrup and then enjoying that first mouth watering sweet bite.

A dense thick Brioche works well as does leftover panettone or even a plump sourdough, but I LOVE to splurge for Christmas with Thomas’ Cinnamon Raisin swirl bread. This french toast turns out so sweet and yummy that you can slice it and skip the syrup if you want – just eat it like a sweet roll. When we have a crowd I often add some crisp bacon to the side.


2tablespoons unsalted butter, softened, plus more for baking dish
1 pound bread of choice, sliced ¾-inch thick (sourdough, brioche, panettone)
¼ cup golden raisins (optional if using a bread already filled with them)
6 LARGE eggs
2½ cups WHOLE milk
½ cup heavy cream
⅓ cup PACKED brown sugar
½ teaspoon QUALITY ground cinnamon
¼ teaspoon FRESH ground nutmeg
½teaspoon PURE vanilla extract
¼ teaspoon kosher salt
⅓ cup pecans, chopped (optional)
PURE Maple syrup, for serving
FRESH blueberries or raspberries, for serving (optional

  • Butter a 2-quart baking dish.
  • LIGHTLY Butter the front sides of the slices of bread and shingle the slices upright in the dish, overlapping as necessary.
  • Nestle the raisins evenly between the slices of bread.
  • Whisk together eggs, milk, heavy cream, sugar, cinnamon, nutmeg, vanilla and salt in a large bowl until well combined.
  • Pour the egg mixture over the bread and press the bread gently to absorb.
  • Cover with plastic wrap and refrigerate overnight.

NEXT morning.

  • Heat oven to 350.
  • Remove plastic wrap.
  • Sprinkle with pecans evenly if using.
  • Tent with foil.
  • Bake 30 minutes.
  • Remove foil and bake another 20-30 until puffed, golden and set in the center.
  • Let stand 10 minutes.
  • Serve with maple syrup.

NOTE: When I make this for just the two of us I use my small enameled cast iron sauce pan as a baking vessel. I halve the slices and arrange them standing up. Adjust the other ingredients accordingly.



Yield: Makes 12 muffin cups

2 LARGE eggs
1 1/2 cups WHOLE milk
1/2 cup unsweetened applesauce or other fruit purée like mashed banana or even canned pumpkin
1/4 cup nut butter or 2 tablespoons melted unsalted butter or coconut oil
1/4 cup PURE maple syrup or QUALITY honey
1/4 cup packed brown sugar

1 teaspoon PURE vanilla extract (see notes)
3 cups old-fashioned oats
1 teaspoon baking powder
1 teaspoon QUALITY ground cinnamon
1/2 teaspoon fine salt
1/2 cup chopped nuts, pumpkin or sunflower seeds, coconut flakes, or chocolate chips (optional)
1/2 cup golden raisins or chopped dried fruit of choice or both 😀 (optional)

  • Preheat oven 350°.
  • Coat the wells of a standard 12-well muffin tin very well with cooking spray or line with papers.
Add the eggs, milk, applesauce, nut butter, maple syrup, and vanilla in a medium bowl and whisk until smooth. 

  • Add the oats, baking powder, cinnamon, and salt and fold with a rubber spatula until combined. 

  • Fold in fruits, nuts and coconut.
  • Divide the oatmeal mixture evenly among the muffin wells, filling each one up to the top. 

  • Bake 25-30 minutes until slightly risen, dry on top, and golden-brown. 

  • Cool in the pan on a wire rack for 10-15 minutes.
  • Run a knife around each muffin and remove to a cooling rack to cool completely. 


  • I make my own vanilla and usually have flavored on hand that adds a cit of flavor. I use Coconut Vanilla or Pineapple Vanilla regularly.
  • I also use Red Ape Cinnamon which is a high quality and extremely flavorful cinnamon.
  • The nuts, seeds and/or fruit are optional, but HIGHLY recommended. I usually add both nuts or seeds AND coconut.
  • I also recommend muffin papers to make clean up easier.
  • Muffins can be kept an airtight container in the refrigerator for up to 5 days.



Deliciously sweet for breakfast or brunch. Crispy on the outside, sweet and creamy on the inside.

10 slices sandwich bread
3 bananas sliced in half and then sliced thinly
3-4 tablespoons butter
1 tablespoon brown sugar
2 LARGE eggs
3 tablespoons milk
1 teaspoon PURE vanilla

1/4 cup sugar
1 teaspoon QUALITY cinnamon
powdered sugar
PURE maple syrup

  • Heat a non-stick pan over medium heat and melt 1-2 tablespoons of the butter.
  • Add sliced banana and brown sugar, sautéing until golden and mushy.

  • In a bowl combine remaining sugar with cinnamon and set aside.
  • In another bowl beat eggs with the milk and vanilla. Set aside.

  • Remove the bread crust, and flatten the slices with a rolling pin or a glass.
  • Spread 1-2 tablespoons of the banana mixture along one edge of the bread.
  • Brush the other side with the prepared egg wash.
Gently, but tightly roll up the bread around the banana mixture and seal to make a roll. Continue with the remaining bread.

  • Melt another tablespoon of butter in a pan.
  • Coat the banana rolls in the egg mixture and place seam side down, cooking 3-4 at a time, turning a quarter of turn each time until all sides are cooked and browned nicely.
  • Clean the pan slightly with a paper towel and repeat until all rolls are cooked.
  • Roll cooked roll ups in the cinnamon sugar mixture or dust with powdered sugar immediately.
  • Serve warm with PURE maple syrup if desired.


This recipe or a similar version of it has been around since the beginning of time I believe. BUT, I can’t find any direct links to how they originated. I assume them to have began as a southern recipe based on the name, but don’t let the name fool you – there is no raccoon in them, but I suppose there once was probably around the time that the Bisquick was also homemade.

Most recipes call for just the basic ingredients of Bisquick, sausage and cheese. But, the beauty of this recipe is that you can make it any way you want with any flavors you want as long as the proportions are good 😀 Any way you make them, they are simple with few ingredients and virtually foolproof.

COON BALLS are great by themselves, but consider adding a dipping sauce – especially if serving as an appetizer or at a tailgate party. They are also great for breakfast with a sausage gravy.


1 pound ground country sausage (hubby likes the hot variety sometimes)
8-16 ounces (about 4 cups) coon cheese or sharp white cheddar cheese, FINELY shredded
2 1/2 – 3 cups Bisquick
2 tablespoons FINELY chopped sage or thyme leaves (depending on sausage flavor)
1/2 teaspoon cayenne pepper or paprika (once again depending on sausage flavor)

  • Preheat oven to 375°.
  • Using your hands blend all together until well mixed. Now if you’re a bit wimpy use the paddle attachment on your stand mixer. This will be a THICK mixture.
  • Roll into 1 inch balls. I use my medium cookie scoop to get uniform sizes.
  • Place on a parchment lined baking sheet.
  • Bake 20 minutes or until browned.


  • DO NOT USE PRE-SHREDDED CHEESE! Pre-shredded cheeses contain a moisture blocking cellulose that will dry out your mixture. Shred your own!!!!
  • DO NOT DIP measuring cup into the Bisquick. Spoon the Bisquick into the measuring cup. When you dip into the Bisquick it tends to pack the cup. You need a looser fill.
  • They freeze really well! To freeze uncooked sausage balls FLASH FREEZE (so they don’t stick to each other) them flat and separated on baking sheets before transferring to ziplock bags or containers to freeze for up to 3 months. Thaw completely in the refrigerator before cooking. If freezing already cooked make sure to COMPLETELY cool them before the FLASH FREEZE.


Hubs LOVES pancakes, but they’re not something I can tolerate much anymore so this is a simple recipe that keeps well for reheating too. It’s also simple enough to reduce for a small size.

2 1/2 cups WHOLE milk or half & half
1 tablespoon PURE vanilla
2 3/4 cups flour
2 tablespoons baking powder
1/4 cup sugar
1/2 teaspoon salt
1 stick salted butter, melted
2 cups WILD blueberries
butter & syrup, for serving

  • Preheat oven to 425°.
  • Whisk together the flour, baking powder, salt and sugar. Set aside.
  • Whisk together the milk, eggs and vanilla, blending well. Using a blender or hand mixer works well also.
  • Add the flour mixture gradually, blending until smooth.
  • Add half of the melted butter, blending well.
  • Spread half the remaining butter on a sheet pan, swirling to coat the bottom and sides.
  • Pour pancake batter over the butter evenly.
  • Sprinkle with most of the blueberries, reserving a few for garnish.
  • Bake 20 minutes until golden.
  • Brush entire pancake with remaining butter, cut into squares and serve with syrup or powdered sugar.



This recipe is making the rounds these days and is absolutely perfect for the late Easter this year. These colored deviled eggs will make a beautiful addition to any Easter table! Also fun to do for baby or wedding showers as well.

12 LARGE eggs

  • Place eggs in a large saucepan and cover with cold water.
  • Set pan over medium-high heat and bring water to a boil.
  • Turn off heat, cover pan with a lid and let sit for 12 minutes.
  • Drain and rinse eggs under cold water.

1/2 cup mayonnaise
2 teaspoons pickle juice
2 teaspoons QUALITY mustard
4 tablespoons FINELY chopped dill pickles
FRESH ground sea salt and pepper (to taste)

  • Peel shells off of the eggs.
  • Cut eggs in half lengthwise and scoop out yolks into a bowl.
  • Add mayonnaise, pickle juice, and mustard to bowl, then mash the yolks and stir until mixture is smooth.
  • Stir in minced pickles and then season with salt and pepper.
  • Place the mixture in a large ziplock bag.
  • Cut the tip off of the ziplock bag and pipe the egg mixture back into the colored eggs.

6-8 ounces water in a cup
1 teaspoon white vinegar
GEL Food coloring

  • Stir desired color of food coloring into cups of water.
  • Add the vinegar to the colored water.
  • Gently place boiled and peeled eggs into the cups.
  • Let the eggs soak in the colored water for at least 10 minutes until desired shade is achieved.
  • While the eggs are soaking in food colored water prepare the deviled eggs from the recipe above.
  • Gently remove the colored eggs with a large slotted spoon and place them on a stack of paper towels to dry.
  • Pat dry with additional paper towels.
  • Fill with prepared egg mixture.