My 12 -year-old daughter loves to help me cook and has a passion for making desserts. She’s the main one in our house who prepares the sweets and also assists me in posting the recipes here. These recipes are some of her favorites to make. While they’re great for older kids, younger kids can also try them with a bit of adult supervision.
Prep Time: 30 min. Total Time: 1 hour 10 min. Makes: 12 servings
Directions:
8 slices Bacon, chopped
2 cups Shredded Hash Brown Potatoes, thawed
1/2 lb, fresh mushrooms, sliced
1 each green and red pepper, chopped
1 small onion, chopped
3/4 lb. (12 oz.) Velveeta cut into 1/2-inch cubes
12 eggs
1/3 cup sour cream
Directions:
HEAT oven to 350°F.
COOK bacon in large skillet on medium heat 10 min. or until crisp.
Remove bacon from skillet with slotted spoon; drain on paper towels.
Discard all but 2 Tbsp. drippings from skillet.
ADD potatoes, mushrooms, peppers and onions to reserved drippings in skillet; cook 10-min. or until peppers and onions are crisp-tender, stirring occasionally.
Stir in VELVEETA.
Spoon into 13×9-inch baking dish sprayed with cooking spray.
WHISK eggs and sour cream in medium bowl until blended; stir in bacon.
Pour over vegetable mixture.
BAKE 40 min. or until center is set and casserole is heated through.
Mix up pancake batter. I like to mix my batter up in a 4-cup measuring cup. See picture below. It makes it easier for pouring
Beat eggs. I like to beat the eggs in a 2-cup measuring cup. See picture below. It makes it easier for pouring.
Heat griddle over medium heat.
Spray griddle with cooking oil
Place rings onto griddle and spray with cooking oil.
Pour a small amount of pancake batter into rings.
Take the ring off when the pancake looks ready to flip. See pictures below.
Remove pancake from pan when it is ready. Repeat the steps for cooking the pancakes until the batter is finished.
Cook sausage as directed according to package.
Place the rings on the griddle. Spray the griddle and the rings with cooking oil.
Pour a little of the egg into the rings. See picture below.
When the eggs are ready, put it together. Place it back on the warm griddle for a about 1-2 minutes on each side to melt the cheese. (My family would rather I just sit the eggs, sausage, pancakes, and cheese on the table. They like to put it together their selves.)
Kick off your morning with a bold, flavorful spin on a classic Mexican breakfast—Huevos Estrellados con Salsa de Chipotle! Crunchy golden tortillas, savory turkey, and perfectly fried eggs are smothered in a rich, smoky chipotle salsa with just the right amount of heat. Finished with melted cheese and fresh avocado slices, every bite is a perfect balance of crispy, creamy, and spicy flavors. Whether you’re marking a special occasion or simply craving something unique, this dish is guaranteed to impress and satisfy.
INGREDIENTS
For the Salsa de Chipotle:
3-4 Roma Tomatoes; cleaned and chopped
1 garlic clove, medium
1 jar diced chipotle peppers
2 teaspoons Chicken bouillon powder
1 cup of water
For the Huevos Estrellados:
Avocado oil
4 small corn tortillas
4 slices Turkey
4 eggs
1/2 cup Mexican blend cheese
1 Ripe Avocado, sliced
INSTRUCTIONS
Prepare the Salsa de Chipotle:
In a blender, combine the chopped Roma tomatoes, chipotle peppers, garlic clove, chicken bouillon powder, and water.
Blend until the ingredients are well combined but still slightly chunky, depending on your preference. Set aside.
Prepare the Huevos Estrellados:
Heat a generous amount of avocado oil in a pan over medium heat.
Fry the tortillas until golden brown, about 1 to 1.5 minutes per side. If the tortilla puffs up, gently press it down before flipping. Remove and drain on a paper towel.
In the same pan, warm the turkey slices and place one on top of each tortilla.
Crack an egg into the pan and fry until the whites set and the edges are golden brown.
Carefully place each egg on top of the turkey.
Spoon the prepared chipotle salsa over each egg and sprinkle with Mexican-blend cheese.
Slice the avocado in half, remove the pit, and scoop out the flesh. Add avocado slices to your plate as a garnish
Serve immediately and enjoy this authentic Mexican brunch!
This is a new way to do an old classic. In the past you would put these in the oven and bake them for at least an hour. They are delicious for breakfast.
Ingredients
6 tablespoons brown sugar
6 medium cooking apples, washed and cored
3 tablespoons butter or margarine
½ teaspoon cinnamon
Directions:
Make shallow cut in skin completely around each apple, one inch from the bottom. (To keep skin from shrinking during cooking.)
Place apples in 12 x 7-inch glass baking dish (or 6 custard cups or serving bowls). Make sure that whatever you put the apples in is microwave safe.
Place 1 tablespoon brown sugar and 2 tablespoons butter in center of each apple.
Sprinkle with cinnamon.
Cover apples with parchment paper.
Microwave for 10 to 14 minutes on HIGH, or until tender.
Let stand covered for 3 minutes before serving.
Notes:
Makes 6 Servings
For 1 apple, use individual custard cup or serving bowl and microwave for 2 to 3 minutes on HIGH
2 apples, use individual custard cups or serving bowls and microwave for 3 to 4 minutes on HIGH.
Pancakes! My daddy was raised by his grandmother. He became grandma’s baby. He was frequently by her side. She made sure that nobody messed with her baby. Growing up he often watched her cook. He liked to eat pancakes, and she would make them for him. He learned to make pancakes by watching her make them.
When I was a little girl, he would sometimes make pancakes. It was always a treat. I would sit on the bar and watch him mix up the batter and fry them. After I got grown, I asked him, for the recipe. He explained that there was no written recipe. He had learned by watching his grandma. This according to my dad is also a cake recipe when the batter is doubled. So, I watched him very closely as he poured in the flour and the sugar. I watched as he melted, the butter in the cast iron skillet. I watched as he mixed an egg into the flour and sugar. I watched as he added the water (he used water instead of milk because I was lactose intolerant), and mixed. Then he carefully added in the melted butter. According to him the butter, is the secret to fluffy pancakes. He made sure everything was mixed together and then he fried the pancakes in butter. The next morning, he told me to make the pancakes while he watched to make sure I was doing it right. I wrote the recipe down based on the proportions that were used. Below is the recipe.
Ingredients:
1 1/2 cups Self-rising flour
1/2 cup Sugar
1 egg
2 Tablespoons butter – Plus more for frying
½-3/4 cup water or milk
Directions:
Mix the flour and sugar together.
Melt the butter.
Mix the egg into the flour and sugar.
Add 1/2 cup water
Add butter.
Add more water if needed to get the right consistency.
Preheat the pan to medium heat.
After the pan is hot, pour some of the batter into the pan and cook on low to medium heat until you see bubbles.
Flip and cook until both sides are light brown.
Finish cooking the rest of the batter the same way. Make sure to watch the pan. If the pan gets too hot, the pancake will cook too fast on the outside and not get done in the middle. If the pan gets too cool, the pancake will soak up too much butter and be greasy.
This looks great and taste great. By Shawn Stevenson; from the cookbook, “Eat Smarter Family Cookbook.” 100 delicious recipes to transform your health, fitness and connection. These breakfast burritos are like a tortilla decided to give a big hug to a bunch of delicious meats, veggies and healthy fats. They’re great for weekly meal prep as they keep well in the […]
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