Banana Muffins with Baklava Filling

I was reading the cookbook, “My Greek Table: Authentic Flavors and Modern Home Cooking” by Diane Kochilas, when I saw her recipe for Whole Wheat Baklava Muffins with Greek Yogurt. I didn’t have whole wheat, Greek yogurt, or pistachios. I did have plain yogurt and good substitutes for the rest of the ingredients, so here’s […]

All Butter Angel Biscuits

This recipe is a modification of the Southern Living Angel biscuits. They are moist and fluffy, yet beautifully layered, a perfect combination of buttermilk biscuits and yeast rolls. I used the technique from Helen S. Fletcher of the Pastries like Pro blog to make more layers. Makes about 24

Tater Tot Breakfast Burrito

This recipe was something I threw together to use up some leftovers from toco night along with some fresh items. It was delicious! Serves 2

Featured

Breakfast on the Induction Stovetop

December 12, 2024 This post is for my blog friend Anne from Mehrling Muse. Anne is very interested in cooking on an induction cooktop. I wanted to try out my new range hood installed on Tuesday (December 10). On Wednesday (December 11), I decided to cook bacon and eggs to see how well the hood […]

A Two Egg Omelette for Bruce

October 24, 2024 Bruce enjoys an omelette for breakfast, so I decided to make him one on my new induction range. I cut up the ingredients for the omelette filling. Mushroom, jalapeño, scallion and goat cheese. I just did chopped what felt about right, but I did manage to chop too much mushroom. I put […]

Leftover Roasted Vegetables Fittata

We had lots of leftover roast vegetables from the birthday bash for my father-in-law. Here is one of the recipes I made using the leftover roasted vegetables. (Carrots, eggplant, mushrooms, zucchini) This recipe is a modification of the “Basic Baked Fittata Recipe” from The Stay at Home Chef Blog. Serves 6

Beignets

I was craving donuts, so I decided to make beignets as they are an easy donut to make. I made a modification to the Classic Beignets recipe from the King Arthur Baking site. I was pleased with how the beignets turned out. The beignets satisfied my donut craving. Makes about 30 beignets

Blueberry Scones

This recipe is modified from the Milk Street recipe from Tandem Bakery’s Briana Holt. Makes 12 large scones Ingredients Directions Notes: These are delicious hot as well. If you can find clotted cream, it is amazing with the scones. If you don’t have a food processor, you can use a pastry or fork to cut […]

Leftover Hot Crab Dip Usages

I made a hot crab dip to use up the lump crab meat, sour cream, and cream cheese from Thanksgiving. Cheddar cheese, mayonnaise, grated onion, Zatarain’s Shrimp & Crab Boil, dash of liquid smoke, and smoked paprika were also used in the Hot Crab Dip. I sliced some of the leftover dinner rolls and toasted […]

Lemon and Poppyseed Sourdough Nondairy Waffles

Bruce loves the lemon and poppyseed combination, so I thought I would make lemon and poppyseed waffles for breakfast this morning. This recipe is based on the King Arthur Sourdough Pancake or Waffles recipe. Serves 8