Since breakfast is our most indulgent meal of the day I make biscuits and gravy quite often, I then reserve the rest of the day for burning the indulgent meal off!  See life is all about balance I eat bad then balance it out by exercising GOOD! Makes perfect sense right? 

Did I mention it’s the hubs favorite meal as well! He’s country too!

Even if you aren’t bumpkins quite like us you’ll still enjoy this comforting southern staple breakfast! Of course I like it the traditional way but I wanted to put a little twist on this country classic, so I came up with this Spanish flavor Cheddar biscuits and Chorizo gravy combo!

Yes and Yes! It is awesome! Light and fluffy homemade biscuits sprinkled with cheddar throughout, then smothered in a creamy & spicy Chorizo gravy, lastly garnished in my top 2 favorite fresh herbs, Cilantro! 

Let me just get to it and give you the easy and surprisingly quick recipe! 

I’m from the south and all the ladies in my family are from the south so cornbread will always be apart of my menu! If we need a side bread for dinner it will more often than not be a piece of cornbread! 

I grew up eating jiffy which was routinely fixed up with sour cream, tons of butter, and sugar. As an adult I started making cornbread from scratch which when done correctly, is divine! 

Cornbread doesn’t have to be boring you can prepare it many ways! I like my cornbread sweet but I like it salty too! You can make it in a skillet  , add onions and peppers, eat it super sweet, or as a muffin!

One of my all time favorite recipe is my sweet corn buttermilk pound cake, it’s like cornbread and buttermilk pound cake eloped!

This sweet potato cornbread recipe is sweet but not pound cake sweet, it’s still mellow enough to enjoy right next to some fried chicken and sautéed greens!

I added a sweet potato for even more depth and southern goodness.

Sweet potato+cornbread….it really can’t get any better than that.

*Quick Update…I accidentally put 3/4 cups sugar when it should be 2/3 cups of sugar. 

There are so many kid friendly Mexican dishes, (most likely attributed to the cheeses) my minions even enjoy the spiciness of the food!  

This is a basic taco recipe I use on those time constrained weekday nights when I need to quickly throw something together.

The kids love it, the adults love it, it’s easy, and nutritious. Who doesn’t love tacos?!  

I already have two different candied yam recipes here on my blog, one is healthy candied yam another is a sautéed stove-top candied yam.

I saw that many of the view which led to those recipes were searches for baked candied yam recipes. So I wanted to help you out with an easy and simple traditional recipe, my families candied yam recipe!  

It’s a simple and easy dish that doesn’t require a lot of fancy ingredients.

All you need is…….

5 Sweet Potatoes/ Yams Peeled and chopped

6 Tablespoons softened salted butter

¾ cup granulated sugar

½ cup light brown sugar

1½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

2-3 granny red delicious apples peeled and chopped

½ teaspoon vanilla

Pre-heat oven to 350

Peel cut and rinse off sweet potatoes/yams. (optional: peel and chop apples)

Mix butter, cinnamon, potatoes, apples, granulated sugar, nutmeg and vanilla. Sprinkle brown sugar on top.

 Cover with lid or wrap tightly in foil, bake for 1 hour, then remove top, and bake for another 10 minutes. 

This great southern side never gets old! The sweet side fits right in on almost any plate! Enjoy!

Bread pudding is like a po’ girl’s dessert, which may explain why I like it so much.

When it comes to last-minute and easy desert this is an obvious answer.

You don’t need a bunch of fancy ingredients; everything will be in your fridge.

The secret to great bread pudding is the moisture, you don’t want it too dry, it useless dry even if you try and add some sweet  buttery Praline sauce, bread pudding is simply dead when it’s dry.

Hold on what am I saying, sweet buttery Praline sauce can certainly resurrect dry pudding, any desert for that matter.

Well there you have it! If you happen leave it in the oven to long, don’t fret just go ahead and make that sweet maple Praline sauce and all your sins will be forgiven.

Now let’s get to this simple dish.

I forgot to mention this recipe is specifically for two people, or you can be like me and eat them both…here’s how you do it, break up your bread, soak and let sit, when they ask you what you’re doing just say “oh nothing”!

When they go to bed pre-heat the oven pop in, get some sprinkles cause they make night feel like day, pop a scoop of ice cream on top….enjoy, and clean all your dishes so there not a trace of evidence, if by chance they get up to use the restroom and ask “what’s that lovely smell is” tell them you have a candle burning in the kitchen and swiftly shoo them back into bed. It works for friends and family too.

I love eating treats alone, I feel such a rush that you can only get after living a square life with a bunch of little babies and one workaholic husband for so long……yes my life is so normal I get enjoyment from the simplest of things like, sneaking around and making treats all for myself. So here’s all you need to make a treat for yourself, or make it romantic and get the boo-thang’ in on it. by the way are they still using boo thang’? Sometimes I feel so removed from society, kids will do it!

Here’s all you need.

1 day old Sub roll or 2 slices of sandwich bread

1 egg

2 Tablespoons melted butter

½ cup milk

½ cup sugar

½ tablespoon (quality vanilla extract)

¼ teaspoon nutmeg

Break up the bread, and put into ramekins.

Mix up the cooled melted butter, milk, egg, sugar, vanilla and nutmeg.

Pour mixture over bread.

Put ramekins into the fridge and let sit for at least 20 minutes.

Pre heat oven to 375ᴼ Bake for 30 minutes.

Serve warm with a bit of ice cream and sprinkles….it’s that easy!

I was just thinking a few weeks back while preparing my little ones a quick-lunch of tater tots, chicken nuggets and applesauce, you know the go-to basics when time is limited, when I suddenly though to myself while stealing some tater tots off my babies plate “how do they make these?”!

I had a few ideas of possible processes that could possibly make these little balls of mashed potatoes, and none of them seemed worth the trouble.

Well what do you know?! That same week on PBS American Test Kitchen, which is a great show if you are just learning how to cook, well they were making homemade tater tots.

So I had to try them and they came out good…not great just good. Maybe I’ll try them with different potatoes, seasonings, cheese and flavors, I don’t know but I do feel good that they are just simple potatoes made at home by yours truly. They are simple and the process is not at all as complicated as you may think.

So if you find some time, you can make them too….I wanted to be very detailed with this post to make it as easy as possible for you so here we go…….

All you need are some potatoes, water, season salt and your choice of frying oil.

I cut 4 big russet potatoes into medium-sized cubes washed them off and put them into the food processor.

Add 1/4 cup of water

Blend, make sure everything is blended scraping the sides down making sure everything is blended

When finished blending get all that water off the potatoes         by placing them in a colander

Now your ready for the first cook. Place dried out potatoes in a microwave safe bowl add a bit of season salt. Microwave for 7 minutes.

In a 9×9 dish place a lightly greased piece of wax paper, press cooked potatoes in the bottom evenly, and wrap the top with the overlapping wax paper…like a cocoon. Now Freeze for at least an hour. When finished freezing cut into little squares.

Heat oil to 375° Carefully place tots into hot oil. Move around every so often and take out when they turn golden brown, about 5 minutes. When ready to take out place on paper towel to soak up some of the oil and voila…or Wala!? Whatever it they are calling it now!

So here’s the wrap up, Chop up your potatoes and put them in the food processor along with a bit of water.

Blend them well, and strain the water off of them, ridding the potatoes of some starch, which will in turn allow them to have a desired crispy texture and not gummy.

In a microwave safe dish heat potatoes for 7 minutes.

Lightly brush some wax paper and place in square dish.

Spread out the microwaved potatoes into one even layer over the greased wax paper, inside of  square pan and wrap it up.

Freeze potatoes for at least an hour.

Cut into small squares or use a cookie cuter to make any shapes you want.

Heat vegetable oil or canola oil to 375°

Carefully place tots in hot oil, and cook until golden brown about 5 minutes .

Let me know what you think! *Hugs*

Cut potatoes into thin slices, using whatever kitchen tools suit your fancy. Since I’m not trained in the art of knives and prefer to keep all my fingers, I use my safety slicer.

  After slicing, cover them in water and let sit for 30 minutes

Lay out paper towels and dry off the potatoes. Pre-heat oil to 375ᴼ

Carefully place dried potatoes in oil and fry for about 5 minutes, move them around a bit half way through at the 3 minute mark.

When finished I place on a cooling rack with paper towels underneath. Sprinkle with some salt, cayenne pepper, maybe some garlic powder, whatever you like. If you’re feeling naughty top with some chives, shredded cheese, plus bacon then dip in sour cream, Yum!

My grandfather always cooked his cornbread in a skillet and I’m not sure why my mama didn’t but she said his was the best she’s ever tasted, unfortunately I’ve never had the pleasure of trying it.

Because I love my cast iron skillets and try to cook everything in it I though I would take a crack at it.

This recipe is easy and it’s delicious, just traditional no bells and whistle cornbread to go on the side of any meal you like.

I particularly like it served in a bowl of my favorite and classic chili! So stop using the box mix, store bought, or difficult recipe you may be used to and try this from scratch, simple, delicious and soulful skillet corn bread.

Here’s all you need…….

1 cup all purpose flour

1 cup corn meal

1 teaspoon baking powder

1/2 teaspoons salt

2 Tablespoons Sugar

 4 Tablespoons  butter

2 eggs

1 cup milk

Pre-heat oven to 400°

Grease cast iron skillet with a bit of vegetable oil.

Mix all of the dry ingredients up.

Make sure its smooth an well incorporated.

Melt butter in microwave.

Add eggs, milk and melted butter to dry ingredients.

Mix everything up.

Now in the hot pan put the mixture and bake in oven for about 15-20 minutes.

Serve warm with a little butter.

These are AH-MAY-ZING! Pears+ginger+maple syrup+bacon! SAY WHAT?!

Please understand my enthusiasm is not for nothing.

These pancakes are simply thee best if I can say so myself *pats myself on the back* and without wasting any more of your precious time here’s all you need.

Pancakes

2 Cups Buttermilk (Add Water Only) Pancake Mix

1 cooked sweet potato mashed

1 cup water

1 teaspoon cinnamon

2 Tablespoons brown sugar

1 teaspoon vanilla

Maple Topping

2 pears

3 – 4 slices of thick Apple wood Bacon

2/3 cup maple syrup

1 Teaspoon Ground ginger

1 Tablespoon butter

For Pancakes

With the electric mixer beat together the pancake mix, sweet potato, water, cinnamon, brown sugar, and vanilla.

Beat until smooth and well incorporated.

This mix is a bit thick but this is perfect, you want your pancakes nice and fluffy.

Cook pancakes on skillet as you normally would.

For Topping

Take core out of pear and chop them up into small cubes.

Now cut up bacon into small bits and add to cold skillet, in one even layer.

Turn bacon on medium high heat.

Cook bacon until brown and crisp and add pears into the pan with all of the rendered bacon fat and crispy bacon bits.

Make sure you get a nice brown sear on the pears and mix everything up well.

Add ground ginger and maple syrup, and mix in butter.

Turn heat all the way down to low and put top on pan.

Let simmer for about 5 minutes.

Turn off heat and pour all of this sweet and savory goodness onto you sweet potato pancakes.

Let me know how it goes and comment below!

Follow on Twitter I stay cooking and I love to share!

And OMG it is SO easy to make! I mean it was no work at all. I used my paring knife took off the stem sliced in half removed the seeds and gunk. Placed it open side down on the roasting pan and baked at 35 for about 30 minutes, let cool, peeled and put in food processor.

BAM! Fresh pumpkin puree, excuse the enthusiasm but I’m just thrilled it was so easy to make. *side note* this was a small pumpkin; I didn’t want to ruin a big one, so I tested the water with my little mini version.

Now let’s discuss this

1 ½ cup all-purpose flour and extra ¼ cup for dusting

2 teaspoons baking powder

1 teaspoon cinnamon

¼ teaspoon ground cloves

¼ teaspoon ground ginger

¼ teaspoon ground nutmeg

4 tablespoons butter

¾ cup pumpkin puree

½ cup sugar

1 egg

Icing

¼ cup Maple Syrup

1 cup confectioner sugar

1 Tablespoons milk

½ teaspoon vanilla extract

a drop of maple flavor

 Pre-heat oven to 375°

Sift together flour, baking powder, and all the spices. Cut the butter into the flour until it reaches a crumbled texture.

In a separate bowl cream together the pumpkin puree, sugar and egg.

Add pumpkin mix to flour mixture and gently incorporate everything.

The mixture will be more moist then a normal biscuit.

The mix should have the consistency of a drop biscuit, so these next few steps are crucial.

Flour your work surface and hands generously. Roll the mixture onto floured surface, now flour the top well.

Press out the batter into a rectangle about ¾ of an inch thick.

Flour up a knife or pastry cutter whatever you would like to use, as long as it’s sharp.  Quickly slice to prevent sticking and flour knife between each cutting. I like mine fairly big as if they were bought from a pastry shop, so I finished with 6 REALLY BIG scones. You can get a dozen good sized scones, more for sharing than I did.

Place scones on parchment paper and bake at 375° for 12-15 minutes.

For the icing, sift confectioner sugar in a bowl with maple syrup. Whisk together well. Add vanilla, imitation maple flavor and a pinch of salt. Now add milk and whisk in well.

Dip warm scones in icing and then pour more on top when they cool completely.

These are a real treat so share and enjoy!

I would love to hear how it worked out for you.

Please comment and click here to follow me on twitter, I’m always cooking and love to share!