Bacon Explosion!!!!!!!

 Do not adjust your monitor...yes it's that awesome!!

 Vern got a wild hair and decided to do a Six-o de Mayo party and I got to cater it! This was so much fun to make and we made 2 variations from the original recipe found here: http://www.bbqaddicts.com/blog/recipes/bacon-explosion/  

 Basic Recipe: 2 lbs thick cut bacon, 2 lbs Italian sausage (it can be what ever kind you like, as hot as you like or as mild), BBQ rub, and BBQ sauce (we used Brent's secret sauce!)  

 Weave a beautiful blanket with 1 pound of thick cut bacon, Cook the other pound, to your taste, this will be crumbled for a layer of goodness. Sprinkle the BBQ rub over the bacon. Make a layer of sausage the same thickness over the blanket, just shy of the edges. Take the crumbled bacon and sprinkle over the sausage layer and smother with BBQ sauce! YUM!

Roll the sausage layer into a tight roll working towards the top of the blanket, leaving the blanket and press the seams closed. Take the blanket from the bottom up and roll over tucking it underneath. I had 2 extra pieces from the 1st pound that I found was good to fold in half and use on the ends as I rolled I tucked them in. It worked very nice. And Smoke that BABY! We also BBQ Grilled it! Both ways turned out wonderful!

Slice and enjoy! There will be a beautiful pinwheel swirl of YUM!!

Variations we came up with:

-2 pounds of 80% hamburger mixed with shredded cheddar cheese! 

Makes almost a bacon cheeseburger!

-Breakfast Explosion!

Use 1 pound of regular breakfast sausage, don't worry about making the layer just make it just short of the width of the blanket. Make a well in the center of the sausage and fill with maple syrup! Yes, syrup, seal and roll. Bake in the oven 350 for 45 mins or till done. Slice and serve!

Makes: lots of people happy! If you slice in 1/2 inch rounds it's about 10-12 slices

From: BBQ Addicts modified by Poff's Kitchen!

PANCAKES!

So, I'm a fan of Bisquick...but when it runs out you have to do something! And scratch is always good! This is the basic recipe from my Better Homes & Gardens Cook Book (ie Bible) I just add a few things to make them super fluffy! And of course there is always add ins! Mini chocolate chips, blueberries, banana slices, strawberry slices the options go on and on!!! This is a single recipe, I always double it because we eat LOTS of pancakes and they freeze wonderfully if there are leftovers.

1 cup flour

3 Tblsp sugar

3 tsp baking powder

1/4 tsp salt

1 beaten egg

1 cup milk

2 Tblsp cooking oil

1 Tblsp lemon juice

In a medium mixing bowl mix together the dry ingredients. In another medium mixing bowl combine the wet ingredients. Add into the dry ingredients all at once. Stir (I use a whisk) to combine, it will be a little lumpy.

I have my Pampered Chef square griddle, that requires no greasing...but use your favortie method. Just make sure it's HOT. I have a wonderful table sized ladle that works WONDERFUL for perfectly sized pancakes. This is what I use, it's a little less than 1/4 cup...I don't know how many I get but the double batch is more than enough for my family of 5. Pour batter on hot griddle and let set until it bubbles...(I don't know about you but my 1st round is always a flop!) but turn and cook on the other side til golden brown. I also butter as I take them off the griddle...something my mom did.

If you want to add things in the pancakes, after you pour the batter you can add mixins at this point, before they bubble. I LOVE how blueberries get plump and yummy when heated! Yum! Serve warm with warmed syrup or your favorite toppings!

From: B H& G Cook Book modified by Poffs Kitchen!
Makes: 10 standard pancakes or A Happy Morning or Brenner!

Cranberry Bread French Toast

 We love this time of year!! Not only is it Thanksgiving but that means that we get cranberry bread from Kyle! Normally we just toast it, but I had an idea! French Toast!! I took my inspiration from Grandma who always added just a few touches that make it yummy!

 Egg Mixture:
Eggs (depending on how much you are making is how many eggs you use, I have found that 3 eggs are good for a family amount)
Milk (I eyeball this...more milk than egg, I have also used eggnog or cream, if you are inclined!)
A good dash or 2 of Cinnamon
A splash of Vanilla
A splash of Orange Juice

Dip both sides of the bread in the egg mixture and cook on a hot griddle till brown, and flip. Watch the heat, so it doesn't burn.
Top with BUTTER, syrup (your favorite flavors), fruit , whipped cream, powdered sugar, your favorite toppings! And Enjoy!!

When the cranberry bread is out of season I love to slice French bread and use it. The crusty bread is really good! Sourdough is also yummy!


Makes: Breakfast for a family!
From: Grandma Winn

Pumpkin Roll!!!

I don't think I had ever had this until I went to work at Memorial Hospital and the lovely ladies of the auxillary would make this during Thanksgiving and sell them. I ordered one, one week and went back and ordered 2 more the next week. It wasn't until almost 7 years later when I tried to make one myself. They are quite easy and look stunning served! And are really good!

Dessert or Breakfast...it all works...snacks...

3/4 cup flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon cloves

1/4 teaspoon salt

3 large eggs

1 cup sugar

2/3 cup pure pumpkin

1 package (8oz) cream cheese, room temp

1 cup powdered sugar + sprinkling & garnish

6 Tablespoons butter, softened

1 teaspoon vanilla

Preheat oven to 375° F. Grease 15 x 10-inch pan; (I use my PC large bar pan) line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel (the cheap Ikea towles are great for this, I have 3 just to make these) with powdered sugar. Lay out on the cooling rack.

Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan.

Bake for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel, this can be tricky, I normally have Brent help me. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack. Or if in a hurry, place in the freezer.

Beat cream cheese, 1 cup powdered sugar, butter and vanilla in small mixer bowl until smooth, I like to add a little milk if it's too thick. Carefully unroll cake. Spread filling over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour.  Or chill in the freezer. I'm always in a hurry! Sprinkle with powdered sugar for decoration before serving.

Wait for the Oooos and Ahhhs...and Mmmm Nom Noms!

Makes: 12-8 servings (depending on how you cut it)

From: Libby's Pumpkin Label

(backside)

Migas!



I was watching Rachel Ray a while back and she made this, but with tortilla chips, I had some left over corn tortillas one morning and thought I bet this would taste good...so I tried it! It became an instant hit!

Take 6-8 left over corn tortillas (another post) and cut into strips and cut in half. Now, this is where the Paula Deen in me comes in, and yes they are already fried...But add some butter to your skillet and sautee the tortilla strips.

Scramble 6-8 eggs. Adding a little bit of water per egg, this makes them fluffy. If you have a stainless steel bowl whisk the eggs in it, this helps make them fluffy as well. 

 Cook the eggs, low and slow, stirring constantly to not scorch them.

 Once all of the eggs are cooked and the moisture is gone, add cheese. Turn off heat, stir and let cheese melt.

 Kid Approved!

Serve warm. I like to add salsa on top and slice up avacados.

Makes 4 servings

From: Rachel Ray modified by Poff's Kitchen

Biscuits and Gravy

This is a staple in our house. It's always a treat, for Saturday morning or a holiday breakfast, you can't go wrong with warm biscuits and sausage gravy! I blame my father for this one...Thanks Daddy!

Start by browning your favorite breakfast sausage (we like Jimmy Dean regular), it takes a while, so while it's cooking you can mix up the dough for biscuits, there are many ways to make these...some prefer from scratch, Bisquick or canned. I have no shame in making Bisquick...I like it and it works...if you are in a pinch drop biscuits are good! Bake while you are making the gravy.

Mmmm fresh out of the oven!

This is one of my all time favorite tools in the kitchen, shout out to Tupperware. This makes the magic...perfect gravy every time! I highly recommend every kitchen having one...I have 2. There are no real measurements...add flour and whole milk (I know, I'm not the dieter's friend), not equal parts, less flour than milk. After a while you can eyeball it...but you can always whisk in more flour or add more milk as needed.

Now, Shake it, shake, shake it, shake it like a Polaroid picture!

Once the meat is browned, whisk in the flour/milk mixture.  It will thicken almost immediately. Stir well. Add more mik as needed.

Season to taste. I like a little gravy in my pepper. Let simmer to heat all the way through.

Split biscuits or crumble what ever you like and top with gravy! Salt and pepper to taste. Enjoy!!

Makes: 6-8 servings

From: Poff's Kitchen

Donut Fridays!!

So, around the start of Summer, Vern ordered his subjects that Fridays would now be Donut Fridays...not a bad idea! So, this Friday visit you favorite donut shop and enjoy!

And now for some super sweetness!!



Mommy What's for Lunch Monday- Scrambled Toad in the Hole

Yes, this is technically a breakfast food, but when you add cheese and serve it for lunch it's a lunch food! Thank you to the lovely land of England for giving us this lovely food! Normally I would fry the egg...but my kids will not eat a fried egg. So I thought why not scramble it?!

Cut a slice of bread with a cup or round cookie cutter. If you want to make it fun, as long as it's large enough you can use a shaped cookie cutter. *Kids can help with this.

Melt a little butter in the pan, yes I have no stick pans, but there will always be butter used for this...it's not proper without butter.

Crack and scramble 1 egg. I don't add any liquid to it, a little salt & pepper. *Kids can help with this.

Place the bread in the pan and carefully pour the egg in the center. Some of the egg will come out the side, it's ok...sprinkle a little cheese on top. You can also add a little chopped ham or some veggies. Make it fun! Cook & flip to cook the other side.

I cut it into fourths for the little one. But the bigger kids can pick up and eat!

Yum! Enjoy!

From: Poff's Kitchen (whilst it twas in England)

Makes: 1 toad in the hole

Apple Hot Cross Buns

I found this in my Pampered Chef cookbook, and thought I'd use it for our family Easter breakfast. I renamed it for the holiday, served them up with some scrambled eggs and bacon! They can aslo be served with ice cream or cream for dessert. They are quite simple and easy to make but look wonderful plated and will impress your guests or the kids!

4 small Granny Smith apples

1/2 cup walnuts, chopped

1/2 cups raisins

3 Tablespoons flour
3/4 cup sugar, divided
1 Tablespoon ground cinnamon
1 package (17.3oz) Grands Biscuits (8)
1 package (10.2oz) Grands Biscuits (5)

1 Tablespoon butter, melted

Preheat the oven to 350F. Peel, core and slice the apples. I didn't peel the apples, saved time and looked pretty too, keep some of the 'good stuff'. Cut the apple slices into wedges using the apple wedger. Since I didn't peel the apples I just used the apple wedger that cores as well, if you don't have one...get one! :0) They are wonderful when you have little kids and they want apples like McDonald's!! Rough chop the apple wedges. Chop walnuts using food chopper. Place apples, walnuts, raisins, flour, 1/4 cup of the sugar and 1 teaspoon of the cinnamon in the Classic Batter Bowl or glass microwaveable bowl mix well. Microwave mixture on HIGH 3 minutes or until hot; mix well.

Seperate 12 biscuits (set aside the other biscut for another use....another post) Using a lightly floured rolling pin, roll each biscuit into a 5 inch circle. Combine the remaining sugar and cinnamon, sprinkle some the sugar mixture over the biscuits. Using a scoop, divide apple mixture onto the center of each biscuit.

Gather up edges over filling, pinching lightly to seal. Place butter in a small microwaveable bowl, microwave on HIGH for 20 seconds or until melted. Holding filled biscuits at the sealed end, dip each biscuit into butter, then into remaining cinnamon-sugar mixture.

Place biscuits, seam down, into muffin pan (I use my stoneware one, it cooks beautifully) Cut an "X" pattern through the top of each biscuit. Bake 25-30 minutes or until golden brown. Remove from pan. Serve warm.

Makes: 12 servings or cut in half for 24 smaller servings.

From: The Pampered Chef: All the Best Cookbook