Breakfast is a big deal around here.  Such a big deal, sometimes we even celebrate it during dinner!

This is one of our newest favorite ways to have eggs- mostly because it means I don’t have to stand there over the stove- the oven does all the work!

You can swap out refridgerated hash browns for the fresh potatoes!

This is the first time I’ve ever made a poke cake and was a bit worried about how it would turn out!  But let me tell you – people were fighting over the last piece!

Ingredients:
White Cake Mix
White Chocolate Pudding Mix
White Chocolate Morsels (1/2 bag)

Directions:

Prepare cake batter according to directions on package.  Bake as directed for a 9×13 pan.

As soon as completed, use the end of a wooden spoon to make holes in the top of the cake approximately 1 inch apart.

While the cake is hot, sprinkle the white chocolate morsels across the top of the warm cake.  Put some down the furrows of the cake created with the spoon.  Be as generous as you wish.

Prepare white chocolate pudding mix according to directions. Gently spoon it over the furrows and into them.  Spread the remainder of the pudding over the top of the warm cake.

Cover with foil and cool for 2-3 hours.  Slice and serve.

This was delicious.  It was the most popular dessert at our Easter Celebration! 

Supplies:

• 12 oz of white chocolate morsels or other white chocolate
• 1/2-1 cup  of jelly beans
• Tray covered with wax paper
• Double broiler or use microwave

Instructions:

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My family loves french toast and the other day I was too lazy to go to the garage fridge to grab a new gallon of milk.  Instead- I grabbed a container of French Vanilla Creamer and used that instead.  The result?  The most amazing french toast we’ve ever had!!
Ingredients
4 eggs
2/3 cup flavored Coffee Creamer (recommend; French Vanilla)
8 thick slices of bread (stale works best)
Butter

Directions:
Whisk together the eggs and creamer until well blended and pour into a shallow pie pan.

Melt butter in large skillet over medium.  Dip each slice of bread into mixture, allow to soak up some of the liquid.  Do not over saturate it or it will fall apart.

Place sliced bread into hot skillet.  Cook until brown on side and then flip and repeat.

Serve hot topped with butter and syrup or fresh fruit.

I used a lot of boiled chicken in recipes.  From Enchiladas to Tacos to soups and casseroles.  It’s pretty much a staple in my house. However, boiled chicken is well…..boring.  Even adding other flavors later it just needs something to give it a little boost.

I like to do big batches all at once- so a large stock pot like these here are my best friend!  I can do many pounds all at once. A Food Saver comes in really handy for freezing portions for long periods of time.  Then allow it to thaw overnight in the fridge.

Ingredients:

Chicken breast
Water to cover (or use chicken broth for even more flavor)
Onion (peeled and quartered)
Pepper
Salt
2 Garlic Cloves (peeled and cut in halves)

Directions:

Place chicken in large pot and cover with water or broth.  Place onion and garlic in pot. Season with pepper and salt generously.  Boil (simmer)until cooked.  Small pieces may take 10-15 minutes but whole breasts can take 30.  The longer you boil- the more tender it is.  Sometimes I let it simmer (not quite boiling) for 2 hours for whole breasts.

I remove the onion and garlic before shredding the chicken.  Then I place a piece of wax paper on a cookie sheet and put cup sized scoops of the chicken on the paper and freeze for several hours until hard.  Then I place in a freezer bag and remove cups of chicken as needed.

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Ok these are absolutely delicious & easy to make!  These aren’t the healthiest thing ever but are a great treat once in a while!

Fried Biscuits

Ingredients:

Canned Biscuits
Homemade whipped cream (or you can use canned)
Homemade Caramel Sauce (or you can use jarred)
Sugar
Vegetable oil for frying

Directions

Place Sugar in a shallow bowl for coating fried biscuits.
Heat oil until tiny pieces of biscuit will fry.  Do not overheat because the biscuits will burn.
Carefully place biscuits 2-3 at a time in the oil and fry until the dough puffs up and the bottom turns golden brown. Turn over and fry the other side.
Remove from oil and drain on paper towels.
Roll biscuit in sugar to coat.
Serve warm topped with a drizzle of caramel and a dollop of whipped cream.

A few weeks ago Harris Teeter had their creams B1G1 free so I grabbed some whipping cream.  I love making homemade whipped cream because it’s so fresh and not canned like Redi-Whip!

Plus it’s super easy to do!

Ingredients:

1 cup Heavy Whipping Cream
2 tbs White Sugar

Directions

Put sugar in mixing bowl, add cold whipping cream to mixer bowl.  Whip with a wisk attachment on mixer until it begins to form stiff peaks (it doesn’t take too long!)

Store in an airtight container in refrigerator but use quickly as it doesn’t store long.

This is an old family recipe. I can still remember walking into my Nana’s house and smelling the sponge candy! It is delicious and melts in your mouth. Hard to believe it has baking soda and vinegar in it!

 Ingredients:

• 1 cup sugar
• 1 cup dark corn syrup
• 1 TB vinegar
• 1 1/2 tsp baking soda
• Dab of butter to butter pan
• 9x9x2 pan

Now enjoy the way the candy just melts in your mouth.