Ingredients are per person:
2 eggs
1 ounce heavy cream
salt and pepper to taste
1/2 teaspoon baking soda
1/3 cup finely diced ham, sausage or crumbled bacon
1 slice cheddar cheese, the size of a single layer over the meat
1/4 cup shredded cheddar or jack cheese

Using oven proof Pyrex dishes generously spray them with PURE. In the bottom of each one, layer the meat, slice of cheese and salt & pepper.

Whisk together the eggs and cream and then add the baking powder and whisk until smooth. You can whisk all the portions together and then proportion them out after. It just makes it less of a mess and hassle ~ especially if you’re preparing for a large number of people.

Pour equal amounts into each dish and top with shredded cheese. Place them all on a cookie sheet and bake for a total of 25 minutes or more as needed until centers don’t jiggle and edges are golden brown. Check after 10 minutes and adjust oven temp if necessary. You want the centers to quit jiggling about the same time the edges turn brown. The pictures above in the oven were taken at 10 minutes, 20 minutes and 25 minutes. As you can see, they become like little souffle’s.


1 English muffin per person
2 eggs per person
enough leftover sweet and sour pulled pork
Hollandaise sauce

  • Prepare Hollandaise sauce.
  • Toast English muffins.
  • Poach eggs.
  • Layer together starting with English muffin, pulled pork, poached egg and the hollandaise sauce.
  • Enjoy.

1/2 cup butter
3 large egg yolks
1 tablespoon plus 1 teaspoon of lemon juice
1/8 teaspoon salt
dash cayenne pepper or hot pepper sauce
2 tablespoons hot water
finely chopped fresh parsley, if desired

•    Heat butter in a heavy saucepan until hot and foamy, but not browned.
•    In a small bowl, whisk or beat egg yolks with lemon juice, salt, and  hot sauce.
•    Gradually beat in butter, then water.
•    Return mixture to saucepan and beat over very low heat until mixture is slightly thickened.
•    Serve immediately or let stand over warm water for up to 30 minutes.
•    If desired, sprinkle with chopped fresh parsley before serving.

Makes about 2/3 cup of Hollandaise sauce.

This is a relatively good for you, tasty slow cooker recipe that is great for the freezer and a favorite of the kids, especially when you put it on a roll like a sloppy Joe. This is another recipe that I like to make in large portions and then freeze in portions after the initial meal which is great for week nights. In this case I will freeze the remainder for the Christmas Holiday gang we’ll have.

Sweet & Sour BBQ Pork
6 pounds boneless pork sirloin roast
1/2 pound bacon, cut into pieces
1 large sweet Vidalia onion, sliced into rings
1 1/2 cup apple cider vinegar
1 1/4 cup apricot pineapple jam
2 1/2 cups brown sugar
1/4 cup molasses
1/4 cup soy sauce
1/4 cup soy sauce
3 teaspoon minced garlic, jar
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon white pepper

  • Cut the bacon into small pieces.
  • Cut all large portions of fat off the roasts.
  • Spray the crock pot with PURE and set for high.
  • Place bacon on bottom with the roasts arranged over it.
  • Slice onion into thin rings and layer over roasts.
  • Whisk together the vinegar, soy sauce, molasses and honey.
  • Add the brown sugar until dissolved.
  • Whisk in the seasonings, garlic and jam.
  • Bring to a SLOW BOIL.
  • Pour over meat and onions.
  • Cook on high for 4-6 hours.
  • Remove roast and shred meat. Return meat to slow cooker and cook another hour.
  • For a more adult meal I thicken the gravy and serve it over mashed potatoes.


I found this recipe in an old Taste of Home magazine that I bought at a library book sale – best book sale I’ve been too in a long, long time. I spent $9.80 at the sale and then calculated the retail prices of all the books and magazines plus tax ($309.73) and found I saved $299.93 when all was said and done!

I did make a few changes to the original recipe which are indicated in green and the items I removed are in red. I have to tell you this was one of the easiest brunch items I’ve ever made. Crisp and tasty too!

3 cups frozen shredded hash brown potatoes, thawed
4 tablespoons butter, divided 1 + 3 tablespoons
1 cup shredded jack cheese
1 cup shredded swiss cheese
+1 large bunch green onions, sliced
+6 button mushrooms, sliced
1 cup cooked ham, diced
2 eggs
1/2 cup heavy whipping cream
1/4 teaspoon sea salt
1/4 teaspoon white pepper
-1/4 teaspoon seasoned salt

  • Thaw hash browns between paper towels to absorb excess moisture.
  • Pre-heat oven to 425 degrees.
  • Spray 9 inch pie plate* with PURE.
  • Press hash browns into the bottom and along the sides of the pie plate.
  • Melt 3 tablespoons of butter and drizzle it all over the hash browns.
  • Bake uncovered for 20-25 minutes until edges are browned.
  • While these are browning, melt remaining tablespoon of butter in a small skillet and saute’ green onions and mushrooms.
  • Reduce heat to 350 degrees.
  • Combine the cheese and ham chunks. Layer over potatoes.
  • In a small bowl whisk together the whipping cream, eggs, salt and pepper.
  • Pour over the ham layer.
  • Bake uncovered 20-25 minutes or until set in the center.
  • Let stand 10 minutes before cutting.

*next time I will use an 8×8 baking dish for ease of serving.

hubby approved


I have used this same recipe for traditional quiche for years and adapted it today to use what I had on hand. It was a pleasant success.

1/2 pound diced ham
1 cup finely grated sharp cheddar cheese
1 shallot finely chopped
4 eggs
2 cups whipping cream
1 teaspoon sea salt
1 teaspoon white pepper
1 teaspoon sugar
1 deep pie crust

  • Preheat oven to 425°.
  • Pre-bake the pie crust and cool before filling.
  • Lightly saute shallot and ham.
  • Sprinkle the ham and onion and grated swiss cheese evenly into crust.
  • Beat the eggs, whipping cream and seasonings until well blended. Pour over mixture in pie crust.
  • Bake 15 minutes and then reduce heat to 300° and bake an additional 35-45 minutes or until just golden and knife comes out clean.
  • Let stand 10 minutes before slicing.


3 eggs, room temperature
1/2 cup milk
1/2 cup flour
1/2 teaspoon salt
2 tablespoons butter, melted + a little to coat the pan
1 teaspoon vanilla
Juice of 1 lemon
Powdered Sugar

  • Preheat oven to 450 degrees.
  • Coat the inside of an ovenproof 12 inch skillet with butter or PURE. Be sure to remember to edges and sides.
  • In a mixing bowl beat the eggs until well blended.
  • Add the milk and blend again.
  • Sift together the flour and salt and gradually fold into the egg mixture.
  • Add the melted butter and vanilla, blend until smooth.
  • Pour batter into the buttered skillet.
  • Bake 15 minutes.
  • Reduce heat to 350 minutes and bake another 10 minutes until pancake has billowed high and turned golden brown.
  • Sprinkle with lemon juice and powdered sugar. You can also use regular maple syrup or molasses or I especially like it with Blackberry Pineapple Dipping Sauce or Lemon Sauce.
  • Serve immediately.



As my good friend Martha over at Menagerie tells me, storm days are perfect “CAVE” days. Days to just snuggle in and do nothing or better yet ONLY what you WANT to do! Today is one of those days as we batten down the hatches for what they tell us will be a “significant late season storm“. The temperature has dropped almost 20 degrees and the wind is blowing almost 60 miles an hour so I decided brunch was in order – a comfort brunch that is. Hot, fluffy buttermilk pancakes! Hubby likes to top them with molasses, but I love my homemade maple syrup.
The key to fluffy pancakes is not to over mix the batter.
Do NOT beat it smooth. You should have some small lumps.

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons sugar
2 eggs, lightly beaten
1 1/2 cups buttermilk
2 tablespoons unsalted butter, melted

  • Heat griddle to 375 degrees.
  • Sift together flour, baking powder, baking soda, salt, and sugar into a medium bowl.
  • Add eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Batter should have small to medium lumps.
  • Using a 1/2 cup measure, pour pancake batter about 2 inches away from each other.
  • When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over.
  • Cook until golden on bottom, about 1 minute.
  • Repeat with remaining batter, keeping finished pancakes warm.
  • Serve with homemade maple syrup.

Maple Syrup
1 cup white sugar
1 cup light corn syrup
1 cup dark brown sugar, packed
scant 1 cup water
1 teaspoon PURE vanilla extract
2 tablespoons maple extract

  • Combine all ingredients in a medium saucepan.
  • Bring to a slow boil.
  • Simmer gently 5 minutes.
  • Remove from heat and cool 5 minutes.
  • Store in refrigerator.


I had some strawberries left from last night’s CHAMPAGNE STRAWBERRY BANANA SHAKES so I decided to make pancakes! What a great combination of flavors!

2 1/3 cups flour
1/3 cup sugar
1 1/4 tablespoons baking powder
2 Jumbo eggs, beaten
1/4 cup butter, melted
1 teaspoon vanilla extract
1 teaspoon maple extract
1 can ginger ale

  • Arrange pancake mixture in a large bowl, leaving a well in the center.
  • Whisk together the butter, eggs and vanilla extract.
  • Pour egg mixture into the flour well and mix just until consistent.
  • Add ginger ale and whisk until smooth and blended.
  • Heat griddle and coat with a thin layer of butter.
  • Drop batter onto hot griddle.
  • Cook until bubbles form along the top.
  • Flip pancakes and cook until golden.
  • Serve with butter, PURE maple syrup and strawberries.


I don’t eat out much, especially for breakfast, but I do have a soft spot for IHOP’s Swedish Pancakes with Lingonberries and Lingonberry butter. It took me awhile, but I have finally created a recipe so similar most people would not be able to tell the difference. These are thin pancakes. I make them about 8 inches round and then fold over once or twice.


1/2 cup sifted flour
1/2 teaspoon salt
4 JUMBO eggs
1/2 cup milk
1/3 cup vegetable oil
1 teaspoon vanilla
1/2 teaspoon maple extract
1 cup 4% small curd cottage cheese

  • Preheat griddle* or crepe pan
  • Sift flour and salt together. Set aside.
  • Beat the eggs, milk, vanilla and maple extracts together.
  • Add the oil and beat again until sooth.
  • Add cottage cheese and beat until completely smooth.**
  • Gradually add the flour until a smooth consistency.
  • Pour 1/4-1/3 cup of batter onto griddle or crepe pan.
  • Cook a minute or two on each side.
  • Top with Lingonberry butter and Lingonberries.

*I used a third cup measure and my large griddle. This made 5 at a time.
**I used my mini food chopper to grind the cottage cheese and it worked great and much faster.

1/2 cup butter, softened
1/4 cup lingonberries

  • Beat butter until creamy.
  • Add berries and beat again until well blended.
  • Chill.
  • Buttermilk Waffles

    Buttermilk Waffles
    Makes 8-12 waffles
    2 cups all-purpose flour
    2 tablespoons white cornmeal
    1 teaspoon salt
    1/2 teaspoon baking soda
    1/2 teaspoon baking powder
    1 teaspoon vanilla
    Scant 2 cups buttermilk
    4 tablespoons salted butter, melted and cooled
    2 large eggs, separated
    Pinch cream of tartar

    • Heat the waffle iron according to the manufacturer’s instructions.  Adjust an oven rack to the middle position and heat the oven to 200 degrees.  Set a wire rack over a baking sheet and set aside.
    • Meanwhile, whisk the flour, cornmeal, salt, baking powder and baking soda together in a large bowl.  
    • In a medium bowl, whisk the buttermilk, melted butter, and egg yolks together.  
    • In a small bowl whip the egg whites and cream of tartar together until foamy.
    • Make a well in the center of the flour mixture, pour the buttermilk mixture into the well, and gently whisk together until just incorporated with a few lump remaining (do not overmix).
    • Fold in the whipped whites using a rubber spatula until just combined with very few strokes.
    • Spoon batter onto the waffle iron and cook until golden brown, about 3 1/2 minutes.  Transfer the waffles to the wire rack (don’t overlap), cover with a cheesecloth towel, and keep warm in the oven.
    • Repeat with the remaining batter.  Before serving, remove the towel and let the waffles crisp in the oven, about 3 minutes.


    2 cups Pioneer Baking Mix
    2 JUMBO eggs
    1 1/2 cup buttermilk OR and what I prefer:
    [1 1/2 cup whole milk + 1 tablespoon cultured buttermilk powder]
    1 teaspoon sunflower oil
    Cinnamon Sugar
    REAL Maple Syrup

    • Whisk together the baking mix, eggs, buttermilk and oil.
    • Pour onto hot griddle.
    • Top with butter, sprinkle with cinnamon sugar and pour on warm syrup.
    • Enjoy!

    CINNAMON RAISIN LOAF doubles as awesome french toast!

    2 cups + 2 teaspoons warm water
    2 1/2 teaspoons active dry yeast
    5 3/4 cups bread flour
    2 tablespoons cultured Buttermilk powder
    1 cup sugar
    1 teaspoon salt
    8 tablespoons unsalted butter, melted and cooled
    2 cups golden raisins
    2 tablespoons cinnamon
    1 Jumbo egg, beaten
    1 egg white, beaten
    • Combine 1/4 cup of the warm water and yeast in your mixer’s bowl.
    • Let sit until creamy, about 10 minutes.
    • Add the flour, buttermilk powder, 1/4 cup of the sugar, salt, 3 tablespoons of the butter and the remaining water.
    • Mix on low just until combined.
    • With dough hook mix on medium 5 minutes.
    • Add raisins and mix until firm.
    • Transfer to a lightly floured surface and knead into a ball.
    • Oil a large bowl, place dough inside, cover and let rise in warm place until double in size – about 1 1/2 hours.
    • Generously spray 2 loaf pans with PURE.
    • In a small bowl combine the remaining sugar and cinnamon, setting aside a tablespoon as topping.
    • Split dough in half re-wrapping 1/2 in the oiled bowl.
    • Press the other piece of dough into a 10×12 rectangle.
    • Brush with 1/2 the whole beaten egg.
    • Sprinkle half the cinnamon sugar.
    • Drizzle with 2 tablespoons of the melted butter.
    • With the back of a spoon lightly rub over the butter and cinnamon blending the butter and sugar mix.
    • Starting with the short end roll up the dough gently.
    • Pinch the ends together.
    • Transfer to pan, seam side down.
    • Cover with greased plastic and allow to rise 1 hour.
    • Repeat with other loaf.
    • At 45 minutes pre-heat oven to 425 degrees.
    • Brush each with the egg white.
    • Top with 1/2 the reserve sugar/cinnamon mixture.
    • Bake 15 minutes and then lower temperature to 400 degrees.
    • Bake 15 minutes more and lower temperature to 350 degrees and bake 15 minutes more.


    1 medium Vidalia onion, sliced thin
    10 slices thick bacon
    3 tablespoons brown sugar
    1 tablespoons cider or balsamic vinegar
    8 eggs
    1/4 cup milk
    3 tablespoons butter
    1/2 cup grated Gruyere cheese
    salt and pepper to taste

    • Preheat oven to 400 degrees.
    • Whisk together the brown sugar and vinegar.
    • Toss onions and bacon slices in the mixture, packing it onto the slices.
    • Layer bacon and onions on grilling rack.
    • Bake 15-20 minutes or until crisp.
    • Increase oven to broil.
    • In a medium* cast iron skillet, heat the butter. Make sure to coat the sides also with the butter.
    • Whisk the eggs, milk and salt and pepper together.
    • When the butter foams, pour in the egg mixture and cook, stirring until eggs begin to scramble and are still quite moist.
    • Top with the onions, bacon and cheese.
    • Broil about 2 minutes until the cheese is melted and the eggs are done.
    • Slice and serve.

    *I used a large (the only one I have) and it would have looked better in a medium size.