Buttermilk Biscuits Round 2

About a week ago I gave you a delicious buttermilk biscuit recipe and I told you to save those biscuits for a breakfast sandwich. My, my, my, was I right. These were delicious. I made mine with sausage, cheddar cheese, and fried eggs, but you could use any kind of egg, bacon, ham, or even veggies.


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I’m sure all of you have had breakfast for dinner…and if you haven’t, you should! Sometimes just a big bowl of cereal will do, thinking about it now makes my mouth water. Those crunchy sugar bits and that cold cold milk… maybe its because I really would love some cold cold milk with this delicious pancake dinner. mmmm…

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Through this experience I am constantly thinking one thing, “who told us, and when, that boxed/bagged/microwave food was easier and better tasting then homemade?” Let me be the first to tell you, not only is homemade sooooo easy, it taste so so so much better.

As always, let’s get too it… pancakes!

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2 cup all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

2 eggs

1.5-2 cups milk

2 tablespoons melted and cooled butter

1. Combine all of the dry ingredients into a bowl and mix them.

2. In another bowl combine the eggs and milk and stir, then stir in the cooled butter.

3. Add the wet to the dry. Mix these just until all of the dry ingredients become wet. It is ok if the batter is slightly lumpy. If you want thinner pancakes you can add a little more milk to make the batter thinner.

4. Start a pan at medium-high heat. When it is hot enough ad a pat of butter to coat the bottom of the pan and begin by pour some of the batter into the skillet.

5. When the pancake begins to bubble in the middle and the sides are set you can flip.

6. Plate the pancake after 2-3 minutes once it is set. Repeat.

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I usually eat pancakes one by one, but I suggest eating these in a stack. The pancakes are so fluffy, and the butter and syrup add a nice salty-sweetness to each bite. I already ate the stack and my mouth is still watering! mmm so good.

Now, get yourself a big cold glass of milk and enjoy each fluffy bite!



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When I was younger, I did not like oatmeal. Now don’t get me wrong, my mom used to buy the flavored kind which is essentially a packet of sugar and I loved them. I remember I always liked the blueberry, and I was lucky because everyone loved peach! My beef with oatmeal was the lack of substance it gave me. I always needed two packets not one, and I would always look at the box and think that I would rather have eggs or a bagel or pancakes.

When I got into college and started worrying about my health I learned about the benefits of oatmeal in the morning, but I was concerned about the sugar packets which weighed in at something near 100 calories a pack… for nothing. After reading so many blogs who start their day with oatmeal I decided to try the real thing… and… I loved it. Stove cooked oatmeal was hearty, creamy, a little chewy and I could add essentially anything (I’ll get to this).

Without further ado, here is a quick recipe for oatmeal that will change your breakfast and quite possibly your life!



Pinch of salt

1 cup rolled oats(NOT instant)

Optional Ingredients (not exhaustive)


Maple syrup, sugar, or honey

brown sugar

Raisins, dried fruit, fresh fruit

any type of nuts


1. Put 2-1/4 cups water in a medium saucepan with the salt and oats with high heat. When the water boils, turn to low heat and stir frequently until the water is mostly absorbed (about 5 min). Stir in the butter if you use it, cover with the pan and remove from heat.

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2. After five minutes uncover and add a splash of milk and any of the toppings you chose.

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Tips and Tricks

1. I have tried fresh fruit in oatmeal plenty of times, but I find that I don’t like the way the fruit tastes with the oatmeal. Instead I really like dried fruit and nuts.

2. I always put maple syrup in the oatmeal and brown sugar, they are both healthier then regular sugar and add a good sweetness.

3. You can also bake cinnamon sugar apples the night before (maybe in a dessert!) and then you can put them in your oatmeal.

4. If you want thicker oatmeal use less water.

— From How to Cook Everything – and my own experience


There are numerous ways to use an egg in cooking. So many that it is almost unbelievable. From the basic breakfast uses: scrambled, sunnyside up, overhard, overmedium, omelet. To the general uses in baking, to bind meats, or to make something fluffy and light. Today the task was frittata. Essentially a frittata is egg baked with almost anything you can find in the fridge. Seriously, anything. I have seen recipes for spinach and feta, onions and potato, simple cheese, to the more extravagant one that I made this morning. The list on this recipe will be long, but don’t fret, this is so simple you will be surprised.

Before I put up the ingredient list let me just say that you can make this with whatever you have in the fridge. If you don’t have all of these ingredients, just use what you do have. You can also use sausage, corn, hash browns, ground beef. Really honestly as long as you have eggs you are good.


Chopped Potato

Chopped bell pepper

Chopped Onion

Chopped tomato




6 eggs

Now, you can do this all in a skillet which would make life so much easier as you can cook everything in the skillet toss in the eggs and throw it in the over, but if you’re like me and don’t have a skillet, you become resourceful.

1. Start the oven at 450, I put in the oven a dutch oven to begin to heat as I cooked the other ingredients.

2. Start two skillets on he stove. The first put a little oil and the potatoes (I used 2 red potatoes) to begin to brown and in the other start cooking the bacon. Keep your eye on both while you are cooking, the bacon should be quicker. As the bacon finishes (you do not want to over cook, because it will cook some in the oven), place it on a plate with a napkin.

3. Once the potatoes are browned throw into the pan the onions, bell pepper, tomatoes and let it simmer until cooked through. Add salt and pepper 🙂

4. Once the bacon is finished, turn off the pan for the potatoes and put the spinach on top to let it wilt. Meanwhile chop the bacon and cheese.

5. Pull out the dutch oven and coat with some butter on the bottom. Put all the ingredients into the pot along with the six eggs (these should be beaten first) mix all the ingredients together and add some salt and pepper and then place it back into the oven for 15 minutes.

6. After fifteen minutes the eggs should be set and the top slightly crispy and brown.

You can serve this with sour cream and some salsa, or you can eat it as it is!