Baked Blueberry French Toast Breakfast


1 pkg. King's Hawaiian sweet rolls (12 rolls)

12-18 oz. blueberries (fresh or frozen)

1/4 -1/3 cup  chopped pecans

8 oz. carton whipped cream cheese

6 eggs

1 cup heavy whipping cream

1 tsp. vanilla

1/2 -1 tsp. cinnamon

Maple syrup


~ Cut Hawaiian rolls into quarters and place in a greased 9x13" baking dish. 

~ Spread blueberries on top of the rolls, and then sprinkle on the pecans.

~ Place 15 dollops of whipped cream cheese evenly on top of the casserole.

~ In a 2-cup measuring cup measure out the heavy whipping cream and then add the eggs, vanilla, and cinnamon. Whisk together until smooth and creamy and pour evenly over the top of the  casserole.

~ Cover and store in the fridge over night.*

~ Preheat ovn to 350°F

~ Uncover a and bake for 40 minutes.

~ Drizzle with maple syrup and enjoy.

* Can also bake after letting the rolls absorb the liquid for about 30 minutes.

via Justine Kameron


Cole Slaw (Cabbage) Dressing


2/3 cup neutral oil (avocado)

1/4 cup white distilled vinegar

1 tsp celery seed

1 tsp dry mustard

1 tsp salt

1/-3 Tbsp. honey

1/2 onion, choppe


Place all the ingredients into a blender and blend on a high speed until smooth and creamy.

Can also place ingredients in a large measuring cup or bowl and blend with an immersion blender.

Pour over Cole slaw mix or chopped cabbage and mix together.

Store left over dressing in the fridge.

via Wyse Guide


Crock Pot Chicken Enchilada Pasta



1 - 1 1/2 lbs. boneless, skinless chicken breasts (about 2 large breasts)

1 tsp. salt

1/4 - 1/2 tsp pepper

1 - 3 tsp. chili powder

1/2 - 1 tsp. oregano

1 small can green chilies

1/2 - 1 tsp ground cumin

28 oz. can red enchilada sauce

16 oz. cooked rotini pasta

Sour cream

1 cup cheddar cheese, shredded

3/4 - 1 cup sour cream

Toppings (optional): diced fresh tomatoes, cilantro, sour cream, chopped green onions, avocado, shredded lettuce


to a slow cooker, add the chicken, seasonings, green chilies, and enchilada sauce. Cover and cook on LOW for 6 hours (4 hours on HIGH), or until chicken is cooked.

Just before the crock pot is finished cooking, bring a large pot of water to boil and cook the pasta according to package directions (don't over cook). 

Shred the cooked chicken into small pieces with two forks or an electric hand mixer. 

Add the pasta and stir in the cheese and sour cream until well blended and melted.

Serve with favorite toppings.

via Julia Pacheco


Spiced Cider


8 cups apple cider or juice

1/2 cup packed brown sugar

3 cinnamon sticks (3 inches)

1/2 to 1 tsp. ground allspice

1/8 tsp. salt

1/8 tsp ground nutmeg

Additional cinnamon sticks, optional


In a large saucepan combine the first 6 ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Discard cinnamon sticks. Use additional cinnamon sticks for stirrers if desired.

via Taste of Home


Holiday Wassail Punch


4 cups apple juice

4 cups orange juice

2 cups cranberry juice

1 can (11.3 oz.) pineapple nectar*

1/2 cup sugar

2 tsp. lemon juice

2-3 cinnamon sticks (3 inches)

8 whole allspice

8-10 orange slices

Optional: apple slices and fresh cranberries for garnish


In a 5-7 quart slow cooker**, mix the first 6 ingredients. Place cinnamon sticks and allspice in a double thickness of cheesecloth. Gather corners of cloth to enclose the seasonings; tie securely with string. Place spice bag and sliced oranges in slow cooker. Cook. covered, on low 3-5 hours to allow flavors to blend.

Discard spice bag and orange slices. If desired, top punch with apple slices and cranberries. Serve warm.

* Pineapple nectar, a Mexican brand called Jumex,  can be found in the juice section of the grocery store.

** If you are in a hurry, you can heat it in a pot on the stoe instead of in the slow cooker.

via Taste of Home


Hot Holiday CIder


8 cups apple cider or juice

4 cups cranberry juice

2 cups orange juice

1/2 cup sugar

3 cinnamon sticks (3 inches)

1 tsp. whole allspice

1 tsp whole cloves


Place first four ingredients in a 5-6 quart slow cooker. Place spices in a double thickness of cheesecloth. Gather corners of the cloth to enclose spices; tie securely with a string Add to slow cooker.

Cook, covered, on low until heated through, 3-4 hours. Discard spice bag. Serve warm.

via Taste of Home


Hummingbird Cake


Cake Layers

3 cups all-purpose flour

2 cups sugar

1 tsp salt

1 tsp baking soda

1tsp ground cinnamon

3 eggs, slightly beaten

1 1/2 cups vegetable oil

1 1/2  tsp vanilla

1 can (8 oz.) crushed pineapple in juice, undrained

2 cups chopped bananas (about 4 medium bananas)

1 cup chopped pecans, toasted

Vegetable shortening & flour for pans

Cream Cheese Frosting

2 pkgs. (8 oz.) cream cheese, softened

1 cup butter, softened

2 pkgs. (16 oz.) powdered sugar

2 tsp vanilla

Additional Ingredient

1 cup pecan halves, toasted


Prepare the Cake Layers: Preheat oven to 350°F. Whisk together the flour, sugar, salt, baking soda, and cinnamon in a large bowl. Add eggs and oil, stirring just until the dry ingredients are moistened. Stir in vanilla, pineapple, bananas, and chopped pecans.

Divide the batter evenly between 3 well-greased (with shortening) and floured 9" round cake pans.

Bake 25-30 minutes until wooden toothpick comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans to wire racks and cool completely, about one hour.

Prepare the Cream Cheese Frosting: Beat cream cheese and butter with an electric mixer on medium-low speed until smooth. Gradually add powdered sugar, beating at low speed until blended after each addition. Stir in vanilla. Increase speed to medium-high and beat until fluffy, 1-2 minutes.

Assemble Cake: Place first cake layer on a serving platter and spread top with 1 cup of the frosting. Top with second cake layer and spread with 1 cup frosting. Top with last cake layer and spread remaining frosting over the top and sides of the cake. Arrange pecan halves on top of the cake in circular pattern.

via Southern Living


Steamed Carrots

Place a steamer basket into a saucepan and add water to just below the basket. 

Bring water to a boil on high heat. (Never add carrots before the water is boiling.)

Peel and cut carrots on the diagonal. 

When water is boiling, add the carrots to the steamer basket and cover with a lid.

Turn the heat down to medium.

Steam for about 4-5 minutes until crisp tender. Do not overcook!


Pizza Dough


1¼ cups warm water (110° to 115°)

2 tsp. sugar, divided

1 pkg. active dry yeast (¼ oz.)

3½ to 4 cups 00 flour (or all-purpose flour)

1 tsp. sea salt

1/3 cup olive oil (or vegetable oil)



In a small bowl, mix warm water and 1 teaspoon sugar; add yeast and whisk until dissolved. Let stand until bubbles form on surface.


In a large bowl, whisk 3 cups flour, salt, remaining 1 teaspoon sugar and, if desired, dried herbs. Make a well in center; add yeast mixture and oil. Stir until smooth. Add enough remaining flour to form a soft dough.

Turn onto a floured surface; knead, adding more flour to surface as needed until no longer sticky and dough is smooth and elastic, 6-8 minutes.

Place in a large, greased bowl; turn once to grease top. Cover and let rise in a warm place for 30 minutes. Transfer bowl to refrigerator and chill overnight. Allow dough to come to room temperature, about 30 minutes, before rolling.

via Taste of Home


Pan Seared Filet Mignon


4 thick tenderloin beef filets (10 oz. - about 2 inches thick)

2-3 Tbsp. butter

Salt and pepper to taste



Preheat the oven to 415°F. Remove steak from the fridge 30 minutes before cooking to bring the steak to room temperature and ensure your cooking times are more accurate. Season both sides generously with salt and pepper.


Add the plain butter to an oven safe cast iron skillet and turn up high, allow the skillet to become scorching hot firs. Place the filets face down and sear undisturbed for 2 minutes (time it!). Flip the filets and sear for an additional 2 minutes. This will give your filets a nicely seared edge.


Transfer your skillet directly to the oven. [WARNING] the skillet may be hot, handle with oven mitts.

Rare: bake 4 minutes (120° - 125°)

Medium Rare: bake 5-6 minutes (125° - 130°)

Medium: bake 6-7 minutes (135° - 140°)

Medium Well: bake 8-9 minutes (145° - 150°)


(Remember, depending on the size of the steak, the more or less time it will take. This recipe is ideal for 8-10 oz. portions, roughly 2-3 inches thick)


Remove filets from the skillet and set on a plate, lightly covered with tin foil and let sit for 5 minutes before serving. (This is important to bring your steak to its final serving temperature.


Top with a slice of garlic and herb butter and serve.


Garlic Herb Butter (make this first!)

½ stick butter

1 Tbsp. chopped fresh rosemary

1 Tbsp. Chopped fresh tarragon

½ Tbsp. minced garlic


Soften the butter in in a microwave safe bowl until malleable, 10-15 seconds. Stir in the herbs and garlic until fully mixed. Spoon the butter onto tin foil doing our best to reshape it to reassemble a stick of butter. Place in the refrigerator for about 10 minutes  and remove 5 minutes before adding to the fillet.



·      The secret to cooking the perfect filet mignon is to combine pan searing in a cast iron skillet with an oven finish.


·      Cooking steaks at high temperatures in a skillet tends to get smokey. Open a kitchen window and turn on your kitchen’s overhead vent fan begore you start to help with ventilation.


via Kitchen Swagger


Best Hard Boiled Eggs


6 to 12 large eggs, straight from the fridge



Fill a saucepan about a quarter of the way with cold water. Place the eggs in a single layer at the bottom of the saucepan. Add more water so that the eggs are covered by at least an inch (6 eggs) or two (7-12 eggs) of water.


Leave the pan uncovered. Turn the heat to high and bring the water to a rolling boil. Turn off the heat, cover, and let it sit for 10-12 minutes.


Strain the hot water from the pan, careful not to dump out the eggs, and run cold water over them until they are cool to the touch. Peel or store in the fridge for later.


via SimplyRecipes


Panera Mac & Cheese


1 lb. Lumaconi pasta (Target)

4 Tbsp. unsalted butter

¼ cup all-purpose flour

2½ cups milk

4 oz. white American cheese, shredded

8 oz. extra-sharp White Vermont cheddar, shredded

½ tsp. kosher salt

¼ tsp. hot sauce



Gather all the ingredients and shred the cheeses.


Cook the pasta as per the package instructions.


Melt the butter, and add flour and milk, cook until thickened.


Whisk in the cheese until melted.


Stir in the pasta and serve immediately.


Recipe Variations

You can use any type of pasta, but to make this just like Panera’s, you will need to use Lumaconi pasta. In its place, you can use medium shells, elbow macaroni, or Cavatappi.


If you’re serving this as a main dish, it serves 4-6. If you’re making this as a side dish, it serves 8-10.


To get optimal results, you MUST use extra sharp white cheddar and sliced white American cheese from the deli, not the fake stuff you find in the box.


Add I cup of chopped and steamed broccoli floret for broccoli mac and cheese.


via Food Folks and Fun


Christmas Crack



1 cup butter (salted or unsalted)

1 cup packed brown sugar (light or dark)

40 salted saltine crackers

1 pkg chocolate chips (milk or semi-sweet)

Toppings such as nuts, M&Ms, sprinkles, crushed candy canes, etc. (optional)



Preheat oven to 350°F. Line a 11x15 baking sheet with heavy-duty aluminum foil.

Spread the crackers out on the foil (5x8) in a single layer and fold up the edges of the foil to box in the crackers. Set aside.


In a small saucepan, melt the butter and brown sugar over medium Hight heat on the stovetop. Bring to a rolling boil. Reduce the heat to medium and continue to boil for 5 minutes exactly, (set a timer), stirring occasionally. Quickly pour over the crackers and spread to cover completely.


Bake for 5 minutes in the oven, or until bubbling so the toffee reaches its second boiling point and absorbs into the cracker. Turn off heat. Remove from the oven and immediately sprinkle the chocolate chips on top.


Let sate for 1-2 minutes or until the chocolate starts to look shiny and is soft enough to spread evenly over the toffee. If the chocolate is still not warm enough to spread after 4 minutes, place it back in the oven for a minute to help soften it.


Top with additional toppings if desired.


Chill in the refrigerator for about 2 hours to harden. Peel away the foil and break into pieces.



If using regular foil, spray with non-stick cooking spray for easy removal.


via little sweet baker


Eggnog French Toast


2 eggs, slightly beaten

1½ cups eggnog (I use light eggnog)

1½ tsp cinnamon

1 tsp pumpkin pie spice

12 slices French bread*



Whisk eggs, eggnog, cinnamon, and pumpkin pie spice in a mixing bowl until well blended. Pour mixture into a shallow dish.


Preheat an electric griddle to 300°F. Lightly grease the skillet.


Dip one slice of bread at a time into the eggnog mixture, being sure to coat each side of the bread thoroughly.


Place the prepared bread slices into the preheated skillet, and cook, turning once, until golden brown on each side. Place cooked slices on a serving platter and cover with foil to keep warm until all French toast is cooked. Serve immediately.


* I use one loaf of Great Grains Hawaiian Bread instead of French bread.


via allrecipes



Mapleine Maple Syrup


1 cup water

2 cups sugar (white or brown, or 1 cup each)

½ tsp Mapleine (more if desired)

1 tsp. vanilla (optional)



Boil the sugar and water, then add the Mapleine. If it hangs onto the spoon a little before pouring it out, it's done.


Sugared n Spiced Nuts



1 pound (about 4 cups) pecan or walnut halves                                               

1 cup sugar 

1/3 cup water

1 tablespoon cinnamon

1/2 teaspoon cloves

1/2 teaspoon salt

1-1/2 teaspoons vanilla

Heat oven to 275°F.  Grease cookie sheet. Spread nuts on prepared cookie sheet.  Bake 10 minutes.

In medium saucepan (you can use a larger saucepan because it is easier to stir in the nuts at the end), combine sugar, water, cinnamon, cloves and salt.  Bring to a boil; cook 2 minutes, stirring occasionally.  Remove from heat; stir in vanilla and nuts.  Stir until well-coated (sometimes leaving the pan on the burner you just turned off helps to keep the mixture soft enough to coat all the nuts well). 

Place the nuts on a large piece of foil or waxed paper.  Separate into individual nuts with forks; let dry.  Store in airtight container in cool, dry place.


Easy Biscuits and Gravy


1 pkg Pioneer Sausage Flavor Gravy Mix

1 pkg Pioneer Peppered Gravy Mix

1 pkg (1 lb) Swaggerty’s sage ground sausage

1 can Pillsbury buttermilk biscuits



Bake biscuits according to directions.


While biscuits are cooking, make the two packets of gravy mix according to directions in a medium pot and set aside.


Cook the sausage and crumble it, then add the sausage to the gravy and stir.


Spoon gravy over hot biscuits and enjoy!



Swiss Onion Soup


1 pkg. Pioneer Peppered Gravy mix, prepared

2 Tbsp. butter

2½ cups water

2 large onions, quartered and thinly sliced

1 cup Swiss cheese, finely grated

1 Tbsp. parsley, minced

1 tsp. salt



Sauté onions in butter until soft and golden brown.


Add sautéed onions and remaining ingredients to the prepared gravy.


Stir over medium heat until the cheese is melted, and soup is smooth.


Makes 6 cups of soup


Via Pioneer gravy packet


Skillet Breakfst Casserole


1 pkg. Pioneer Sausage Gravy, prepared

4 cups diced potatoes, frozen

1 Tbsp. vegetable oil

½ cup sausage, cooked and crumbled

1½ cups water

2 eggs, beaten

1½ cups cheddar cheese, shredded



•Preheat oven to 350°F.

•Heat oil in 10-12” cast iron skillet.

•Brown potatoes 5-6 minutes and then sprinkle cooked sausage on top.

•Mix eggs into prepared gravy and pour mixture over potatoes and sausage.

•Bake 25-30 minutes, or until filling is set in the center.

•Sprinkle on cheese and bake another 3 minutes, or until melted.


via Pioneer Gravy packet



Tomato Basil Blender Soup


8-10 tomatoes, halved

2 medium onions, quartered

4 cloves garlic

2 Tbsp. olive oil

1/3 cup sliced fresh basil

Salt and pepper, to taste



Place halved tomatoes, quartered onions, and garlic cloves into a large bowl.  Add oil and season with salt and pepper. Stir well to coat.


Pour the vegetables onto a baking tray and roast at 400°F for 30 minutes. Remove tray from oven and let it cool for 5 minutes.


Place roasted vegetables in blender along with sliced basil and blend until smooth.


Add more salt and pepper if necessary and/or heat soup on stove.


Makes 4 one-cup servings.


*Can be frozen in Ziploc bags or containers.


via Recipe Diaries

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