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Denver Omelette Breakfast Wrap
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Denver Omelette Breakfast Wrap
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Instructions
  1. Preheat oven to 200 degrees. On a baking sheet, arrange flatbreads in a single layer and place in oven to warm.
  2. In a medium skillet, heat 2 tablespoons butter until foaming.
  3. Add peppers, onions, and ham; cook until vegetables have softened, approx. 3 minutes.
  4. Transfer to a bowl and wipe out skillet. Meanwhile, whisk eggs, salt, and pepper in a large bowl.
  5. Melt remaining butter in a skillet over medium heat until foaming.
  6. Add eggs and gently stir until the eggs have set, approx. 2–3 minutes.
  7. To assemble wraps, remove warmed flatbread from oven.
  8. Divide the scrambled eggs and ham mixture among all flatbreads.
  9. Top each wrap with 2 tablespoons shredded cheese.
  10. Roll and slice in half to serve.
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Sweet Potato Hash with Bacon
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Sweet Potato Hash with Bacon
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Instructions
  1. In a large skillet, fry bacon until crisp, approx. 5 minutes.
  2. Using a slotted spoon, transfer bacon to a napkin-lined plate. Leave bacon fat in the skillet.
  3. Add onion, red pepper, salt, pepper, and sweet potatoes. Cover and cook, stirring occasionally, until softened and the sweet potatoes begin to brown, approx. 10–15 minutes.
  4. Finely chop fried bacon. Stir chopped bacon and thyme into skillet.
  5. Taste for seasonings and add additional salt and pepper if desired.
  6. Turn heat to low and cover to keep warm. Heat a medium nonstick skillet over medium-high heat.
  7. Spread each slice of bread with 1 teaspoon butter on one side and place butter-side down in the skillet grill.
  8. Heat until lightly golden brown. Remove from heat and cover to keep warm while preparing the eggs. Heat butter in a nonstick skillet and fry eggs to desired doneness.
  9. This may be done with all eggs at once or in batches. Season eggs to taste with salt and pepper.
  10. To assemble, place grilled bread on a plate. Spoon approx. 1/2 cup sweet potato and bacon hash on top of bread, then top with a fried egg.
  11. Serve immediately
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Biscuits & Gravy
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Biscuits & Gravy
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Ingredients
Biscuits:
Gravy:
Servings:
Instructions
Biscuits:
  1. Adjust oven rack to middle position and preheat oven to 450 degrees.
  2. Line a baking sheet with parchment paper.
  3. In a food processor, pulse flour, sugar, baking powder, baking soda, salt, butter, and shortening together until mixture resembles coarse meal, approx. 15 pulses.
  4. Transfer to large bowl and stir in buttermilk until combined.
  5. On a lightly floured counter, turn out dough. Knead until smooth, approx. 8–10 times. Pat dough into 9-inch circle, approx. 3/4-inch thick. Using a 3-inch biscuit cutter dipped in flour, cut rounds of dough (do not twist cutter) and arrange on prepared baking sheet.
  6. Gather remaining dough, pat into 3/4-inch thick circle, and cut out remaining biscuits.
  7. (There should be 8 biscuits total). Bake until biscuits begin to rise, approx. 5 minutes, then rotate pan and reduce oven temperature to 400 degrees.
  8. Continue baking until golden brown, approx. 12–15 minutes, then transfer to wire rack and let cool.
  9. (Biscuits can be stored in zipper-lock bag for up to 2 days).
Gravy:
  1. In a small bowl, combine flour, fennel, sage, and pepper.
  2. In a large skillet over medium-high heat, cook sausage until no longer pink, approx. 8 minutes.
  3. Break up any clumps with a wooden spoon.
  4. Sprinkle flour mixture over sausage and cook, stirring constantly, until flour has been absorbed, approx. 1 minute.
  5. Slowly stir in milk and simmer until gravy has thickened, approx. 5 minutes.
  6. Season with salt to taste. Serve over split biscuits.
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Homemade Healthy Pancake Mix
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Homemade Healthy Pancake Mix
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Ingredients
Basic Mix:
Pancakes:
Servings:
Instructions
Basic Mix:
  1. In a large bowl, whisk together basic mix ingredients.
  2. Store in an airtight container in the freezer or refrigerator.
Pancakes:
  1. To make pancakes, coat a skillet with nonstick spray, oil, or butter.
  2. Preheat skillet over medium-high heat. In a medium bowl, combine 1-1/2 cups basic mix, milk, melted butter, egg, baking powder, and salt.
  3. Whisk until smooth.
  4. Pour approximately 1/4 cup at a time onto skillet.
  5. When batter begins to bubble and the skillet-side of pancake is lightly browned, flip.
  6. Continue cooking until the second side is lightly browned, then remove to a plate.
  7. Repeat with remaining batter.
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Refrigerator Pickles
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Refrigerator Pickles
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Ingredients
Servings:
Instructions
  1. Mix together water, vinegar, pickling salt, cream of tartar, alum, and garlic; Bring to a boil.
  2. Cover bottom of ice cream pail with dill.
  3. Fill with cucumber spears.
  4. Cover with dill. Pour hot brine over all.
  5. Cover with plate that fits inside the ice cream pail.
  6. Put weight on plate so that cucumbers are covered by brine. Let stand on counter for three days.
  7. Refrigerate and enjoy.
  8. They will keep for weeks but they
  9. won't last that long. Everyone's favorite.
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