Buttermilk Syrup

We first had this syrup 9 years ago when we were visiting some friends. It's so yummy, but I rarely buy buttermilk, so I rarely make this. The most fun part of making it is adding the baking soda, because the syrup fizzes up like a volcano science experiment. It's best served immediately.

Buttermilk Syrup

1/2 cup butter
1 cup sugar
1/2 cup buttermilk
1/2 tsp baking soda

Melt 1 cube butter (no substitutes) in a large saucepan. You can cook the butter longer for a stronger caramel taste, but just be careful not to burn it. Stir in 1 cup sugar. Add 1/2 cup buttermilk. Cook until it comes to a boil. Remove from heat and add 1/2 tsp baking soda. (Look out! It will bubble and foam.)

Serve immediately over waffles!

Stuffed Blueberry French Toast

1 loaf of french bread cut into squares

8 eggs

8 oz cream cheese

1 1/2 cups milk
1/3 cup of sugar

3/4 cup of maple syrup

1 1/2 cups of blueberries

1 tsp vanilla

cinnamon

6 Tbs butter

Coat a 13 x9 inch baking dish with cooking spray. 

Layer one half of the bread cubes in baking dish.  

Cream together sugar and cream cheese and drop spoonfuls over bread.  Layer blueberries over cream cheese.  Cover the blueberries with remaining bread.  Sprinkle generously with cinnamon.  Mix remaining ingredients and pour over bread.  Press bread with spatula to help soak up mixture.  

Cover and refrigerate overnight.  

Bake at 350 for 45-50 minutes.  Servers 8.

Breakfast Skillet

This has become our favorite Sunday dinner lately. Jayson makes it for our family, and we’ve all requested it for Christmas Morning breakfast. Yum!

Ingredients:

• 1 tablespoon olive oil
• 2 cups frozen Southern-style hash brown potatoes
• 16 ounces ground sausage (I use Jimmy Dean)
• 1 cup sliced mushrooms
• 4 eggs
• 1/2 cup shredded cheddar cheese

Directions

1. Heat oil in large nonstick skillet over medium-high heat until hot. Add potatoes; cook, covered, stirring occasionally, until golden, 6 to 8 minutes.
2. At the same time in another skillet, cook sausage, and mushrooms. (you can add bell peppers, if desired) Cook, uncovered, stirring occasionally, until vegetables are tender, about 4 minutes.
3. Reduce heat to medium. Continue stirring. When sausage is fully cooked. Break 4 eggs over mixture in skillet. Stir, scrambling eggs while they cook. When eggs are cooked, sprinkle cheddar cheese on top and serve.

BTW - Definitely use Southern-Style hash browns.

Breakfast Bake

I Love this easy Breakfast! I told Mom about it and she loves it too!! So I know some of you have probably already had this but I made it for Conference Weekend. We Love it and I sometimes make it on Sunday nights so Alma can just warm them up in the mornings and have a hot breakfast. It warms up great!

Kaitlyn can't get enough of these babies!

What you need:

1 can 8 oz of refridgerated Crecent Rolls (spend money on the good kinds tastes 1000X better)

Oscar Mayer Ham

I actually use this and the leftovers I use for Ham Fried Rice so good and so easy to use!

6 Eggs

1/2 cup milk

1/2 tsp Pepper

Motz and Cheddar Cheese Sprinkled on top

Heat Oven to 350

Unroll Dough on 13X9 Pan

(Press firmly on bottom selaing all seams)

Ham over crust

Whisk eggs milk and pepper until blended

Pour over crust and ham

Add Cheese on top

(a few times I have done just sausage or sausage and ham or just ham) All are very good

I also think Peppers and Onions would be great in it also, but I have not tried that yet.

Fruit Smoothies

I have been loving SmOoThIeS lately and all the ones I used to make were made with Orange Juice and Ice. But I found this one and I love it much more than all the others I have tried.

Makes amount shown below:

1/2 cup of frozen fruit

1 banana

1/2 cup of yogurt

(I like the vanilla flavored)

1/4 cup of milk

AND if desired, which I do! 1 Tbs of sugar

To be honest: I lost the recipe (just wrote what I think it was) that I used the first time so I kind of just eyeball it now whenever I make it but I do know it was these ingredients and about how much. But you can gage and decide for how many people you want to make it for. Just try to use a lot of fruit. I tried it the other day with hardly any fruit but lots of milk and yogurt. Was not bad, but was not nearly as good!

Again I love that there is no ice in this recipe or juice! Tastes so different to me!

ENJOY!