Breakfast

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CHRIS’ MISSOURI PANCAKES

INGREDIENTS:

  • 1 cup flour

  • 1 tablespoon baking powder

  • 2 eggs

  • 1 cup milk

  • 2 tablespoons sour cream

  • Can substitute soy or rice flour

  • Can substitute Almond Milk

  • Can substitute “Tofutti” (soy based sour cream)

INSTRUCTIONS:

Mix ingredients together. Pour small amounts in hot griddle or frying pan until they form the size of a small 8″ diameter circle. Once you start to see small air bubbles forming in the batter, turn them over until they have cooked thru, nice and golden brown. Enjoy! 
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BO’S ALABAMA SAUSAGE GRAVY AND BISCUITS

INGREDIENTS:

  • 8 flakey buttermilk biscuits

  • 1 lb pork sausage

  • 2 Tbsp + 1 tsp (s)s all-purpose flour

  • 2 1/2 cups half and half

  • 1 Tbsp butter

  • 1/8 tsp dried thyme

  • 1/8 tsp dried crushed rosemary

  • 1/8 tsp crushed red pepper flakes

  • freshly ground black pepper, to taste

INSTRUCTIONS:

  1. Brown sausage in a large saucepan. Use a paper towel to blot out most of the grease from the pan.

  2. Add flour, butter, and half & half. Cook on medium-low, stirring often, for several minutes until thickened.

  3. Add thyme, rosemary, red pepper flakes, and black pepper.

  4. Serve over warm biscuits. Enjoy!

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SAMANTHA’S FLORIDA SAUSAGE, EGG & CHEESE CRESCENT CASSEROLE

INGREDIENTS:

  • 1 pkg Pillsbury Crescents

  • 6 eggs, beaten

  • 1 lb. ground sausage, cooked

  • 1 1/2 cup shredded cheddar cheese

  • salt and pepper

INSTRUCTIONS:

Unroll Pillsbury Crescents flat into a 9 x 12 greased glass backing dish. Pours beaten eggs over crescents. Spread cooked ground sausage on top of eggs. Spread shredded cheddar cheese over entire casserole. Place in 350-degree oven and bake for 25 minutes. Garnish with fresh chopped chives. Enjoy!
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AUNT ROSE’S PENNSYLVANIA BISCOTTI

INGREDIENTS:

  • 1/2 cup melted butter

  • 3/4 cup sugar

  • 3 eggs

  • 1/2 tsp. salt

  • 1/2 tsp. almond extract

  • 1/2 tsp. vanilla

  • 3 drops anise oil (optional)

  • 3 cups sifted flour

  • 2 tsps. baking powder

  • 1 1/4 cup slivered almonds

INSTRUCTIONS:

Mix all ingredient well and divide dough into two parts. Shape each portion into a loaf about 12 inches long and 2 inches wide. Place loaves onto a cookie sheet about 3 to 4 inches apart and flatten slightly across the top of the loaves. Bake at 325 degrees for 20 to 30 minutes. Let cool for 1 hour. Cut diagonally into 1/2-inch-thick slices. Lay slices flat cut side down on baking sheet. Bake another 10 minutes or until crisp. Store in a paper bag so that they soften slightly and for longer storage put in a sealed container. Great with a morning coffee or tea for a light breakfast! Enjoy!
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VERONICA’S OHIO DOUBLE CHOCOLATE CHUNK BISCOTTI

INGREDIENTS:

  • 1/3 cup butter melted

  • 2/3 cup sugar

  • 1/4 cup cocoa powder

  • 2 tsp. baking powder

  • 2 eggs

  • 1/3/4 cup flour

  • 4 oz. coarsely chopped sweet chocolate

  • 1/2 cup chopped almonds

INSTRUCTIONS:

Mix all ingredient well and divide dough into two parts. Shape each portion into a loaf about 12 inches long and 2 inches wide. Place loaves onto a greased cookie sheet about 3 to 4 inches apart and flatten slightly across the top of the loaves. Bake at 325 degrees for 20 to 30 minutes. Let cool for 1 hour. Cut diagonally into 1/2-inch-thick slices. Lay slices flat cut side down on baking sheet. Bake another 10 minutes or until crisp. Store in a paper bag so that they soften slightly and for longer storage put in a sealed container. Great with a morning coffee or tea for a light breakfast! Enjoy!
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MAX’S COLORADO CROISSANT WITH HAM AND CHEESE

INGREDIENTS:

  • 2 Croissants, cut in half, horizontally

  • 1 tsp. Dijon mustard

  • 2 slices honey-cured ham

  • 4 slices fontina or Swiss cheese

INSTRUCTIONS: 

Preheat the broiler. Toast the croissants, cut side up until lightly golden brown. Spread one side with mustard, layer with ham and cheese. Toast again until cheese has melted. Serve with Dijon mustard on the side. Serves 2 but can double recipe to serve 4. Enjoy!
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LINDA’S NORTH CAROLINA SMOCKED SALMON BAGLE

INGREDIENTS:

  • 2 bagels, cut in half, horizontally

  • 4 Tbs. cream cheese

  • 2 slices smoked salmon

  • 1 tomato sliced thin

  • 1 red onion sliced thin

  • capers

INSTRUCTIONS: 

Toast bagels until golden brown. Spread with cream cheese. Layer with smoked salmon, tomato slice, red onion slice and top with a few capers. Serves 2, but recipe can be doubled. Enjoy!
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MICHELLE’S IA STUFFED HAM AND CHEESE CROISSANT CASSEROLE

INGREDIENTS:

  • 1 1/4-inch-thick ham steak cut into 10 pieces.

  • 10 mini croissants

  • 10 1/2 oz. Swiss Cheese slices

  • 6 large eggs

  • 2 cups heavy whipping cream

  • 2 tsp. Dijon mustard

  • salt and pepper to taste

  • Thyme springs

INSTRUCTIONS: 

Cut ham steak into 10 pieces. Split croissants open with a serrated knife. Top the bottom half of each croissant with 1 ham piece and 1 Swiss cheese slice (folding cheese to fit). Cover each with the top half of the croissant. Place stuffed croissants in a lightly greased (with cooking spray 13 x 9-inch baking dish. Whisk together eggs, heavy cream, and Dijon mustard in a large bowl. Pour the mixture slowly overstepped the croissants. Cover with plastic wrap and refrigerate for 8 hours or overnight. Remove dish from refrigerator. Preheat oven to 350 degrees. Remove plastic wrap; bake until golden brown and a knife inserted in center comes out clean, 40 to 50 minutes, covering with aluminum foil during the last 15 minutes to prevent over-browning. Garnish with thyme sprigs.

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Address

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