and we’re OFF and RUNNING!

Good morning to a NEW YEAR! Hope you all had a good evening and are rested – ready to start a new day AND a NEW YEAR! (ours was, as I predicted) very quiet; husband & I enjoyed some chilled shrimp at  midnight then promptly went to bed!

I decided, to start out the new year, I’d post some BREAKFAST recipes for you (probably should have posted those a few days ago so you’d have something special to prepare for today – oh well . . . sorry)


Glazed Choc. Chip Orange Bread

3 C. flour
3/4 C. sugar
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 C. chocolate chips
zest of 1 large orange
1 large egg
1/4 C. orange juice
1 C. buttermilk
1/2 C. vegetable oil


1 C. powdered sugar
1-2 T. orange juice
orange zest – as much as you

Preheat oven 350 degrees F.
Line bottom of a 9 X 5″ loaf pan
with parchment paper & spray
the sides of the pan with nonstick
cooking spray. In large bowl whisk
flour, sugar, baking powder, baking soda,
salt, orange zest & choc. chips. In another
bowl whisk egg, orange juice, buttermilk
& oil – pour wet ingredients into dry &
mix until just combined – do not over-mix.

(NOTE: cover baking loaf with foil
half-way through baking time to prevent
the bread from browning too much.)

Pour batter into prepared pan. Sprinkle
extra choc. chips on top & bake 50-60
minutes until a toothpick inserted into
center of loaf comes out clean. Allow
to cool completely in pan on wire rack
before removing & glazing.

In medium bowl whisk powdered sugar &
orange juice – add more juice, depending
on how thick you’d like the glaze – whisk
in zest then drizzle over cooled bread.

Bread will stay fresh in an air-tight
container at room temp. or refrigerated
for up to 5 days. It also freezes well for up
to 3 months. Thaw overnight in fridge.


Crockpot Biscuits & Gravy Casserole

1 tube large refrigerator biscuits (8 count),
cut into quarters
1 lb. breakfast sausage
2 T. butter
4 T. flour
3 C. milk
salt/pepper, to taste

In bottom of a crockpot place 6
biscuit quarters. Cover & cook on
High while making gravy.
In large saucepan over medium-
high heat, brown breakfast
sausage until cooked completely.
Do not drain; add butter to browned
sausage, stir into meat until melted.
Stir in flour, 1 T. at a time – dissolve
completely & cook an additional
minute. Slowly pour milk into mixture,
1/2 C. at a time; stir continually until
it begins to bubble & all milk is
completely incorporated. Continue
stirring 1 minute after it begins to
bubble – remove from heat & pour
over cooking biscuits. Top gravy
with remaining biscuit quarters.
Cover & cook on High 2 hours.
Serves 8

Crockpot Scrambled Eggs/Sausage &
Green Chilies
(overnight recipe)

5 T. butter, divided
2 T. corn starch
2 C. milk
1/4 tsp. salt
1/4 tsp. black pepper
8 oz. cream cheese
12 medium eggs (or 10 large)
1 lb. pork sausage
1 (4 oz) can green chilies
1 tsp. seasoning salt

In saucepan over medium heat
combine milk & corn starch, whisking
until smooth. Add 2 T. butter & the
cream cheese; continue stirring
1 minute until boiling – remove from
heat & add salt/pepper. Brown pork
sausage in a skillet, adding chilies at
the end of cooking; drain & remove
to a plate. Place eggs in a large bowl &
whisk thoroughly, until yolks are well
combined. Whisk in seasoning salt.
Melt remaining 3 T. butter in skillet
over medium heat; pour in eggs &
cook 1-2 minutes, gently pushing eggs
off bottom to allow more liquid to be
spread around. DO NOT scramble
the eggs too much. When eggs are
nearly cooked (with little moisture
left) remove pan from heat. Combine
sausage & green chilies. (EITHER):
pour cream sauce over top OR pour
eggs into the sauce. Fold sauce into
eggs, breaking up any large egg
pieces to spread eggs through the
sauce. Taste & adjust salt/pepper,
as needed. Spray insides of crockpot
generously with nonstick cooking
spray & spread eggs in crockpot.
Let cool, then cover & refrigerate
Serves 6

Next day:
Cook on High 2 hours.

Can be cooked in oven for 30 minutes
on 300 degrees F.

Make Ahead Ham & Cheese Quiche
(overnight recipe)

1 lb. deli ham
1 C. shredded mozzarella cheese
1 C. shredded Cheddar (or Colby
Jack) cheese
4 eggs
8 oz. whipping cream
1 frozen deep-dish pie crust

In medium bowl lightly beat eggs
& whipping cream until yolks are
blended into cream; add ham &
cheese – mix well. Cover in a bowl
& refrigerate overnight.
Preheat oven 350 degrees F.
Pour eggs/ham/cheese mixture
into pie crust & bake 40 minutes
or until lightly golden brown. Serve
hot or at room temperature.
Serves 6

Easy Cheesy Spinach Bake

4 eggs
1 (16 oz) tub cottage cheese
1 (10 oz) pkg. frozen chopped
spinach, thawed/well drained-
1 C. shredded mozzarella cheese
1/2 C. real bacon bits
1/2 C. green onion slices
1/2 of a medium red pepper, cut
into thin strips

Preheat oven 350 degrees F.
Spray a 9″ pie plate with
nonstick cooking spray.
In large bowl beat eggs lightly;
add all remaining ingredients
except red peppers – mix well;
pour into prepared pan. Bake
40 minutes until center is set.
Top with peppers.
Serves 8

NOTE: can also be prepared
in a 9 X 13″ baking dish – bake
30 minutes until center is set
then cut into squares

Overnight Tex/Mex Tortilla
Brunch Bake

5 whole wheat (10 inch) tortillas,
cut into 1-inch wide strips
1 lb. hot Italian sausage (casings
removed) cooked/drained
2 1/2 C. (Kraft) finely shredded
Cheddar – Pepper Jack cheese
8 eggs
1/2 C. milk
1 (4 oz) can chopped green chilies,
1/2 tsp. garlic powder
1/2 tsp. ground cumin
1/2 tsp. black pepper
1/2 tsp. paprika
2 C. grape tomatoes, halved

In a 9 X 13″ baking dish sprayed
with nonstick cooking spray, layer
half EACH:
tortilla strips
Repeat layers. In large bowl whisk
eggs, milk, chilies, garlic powder,
cumin & pepper until blended –
pour over ingredients in baking
dish. Sprinkle top with paprika &
refrigerate overnight.
Preheat oven 350 degrees F.
Spread tomato halves over casserole &
bake (uncovered) 45-50 minutes until
center is set & edges are lightly browned.
Serves 10


Cinnamon Sugar Popovers

3 eggs, room temp.
1 1/2 C. flour
1/4 C. sugar plus 1 T.
2 T. butter, melted
1 tsp. vanilla
1 1/2 C. milk
1/4 tsp. salt
1 tsp. cinnamon

Preheat oven 450 degrees F.
Spray a muffin pan (or popover pan)
with nonstick cooking spray. In bowl
whisk eggs & milk until foamy then
add vanilla. Add flour, salt & 1 T. sugar –
whisk until just combined & moist
(do not overmix). Fill pan cups with
batter (approx. 3/4th full each).
Bake 20 minutes. Reduce oven
temp. to 350 degrees F. & bake
15 minutes until brown & dry to
the touch. Immediately & carefully
remove from pan. In small bowl
mix 1/4 C. sugar & cinnamon –
brush tops of warm popevers
with melted butter then sprinkle
with cinnamon/sugar mixture.
Makes 12

NOTE: If you use a muffin pan you
will get more (& smaller) popovers
than if you use a popover pan. If you
use a popover pan, you get approx.
6 larger popovers


Coffee Butter Cake

1 box (Duncan Hines) Butter Cake mix
1/2 C. butter, melted
1/2 C. prepared coffee
1/2 C. liquid coffee creamer, half & half
or heavy cream
4 eggs
1 (3.4 oz) box instant vanilla pudding mix
1 heaping Tablespoon cocoa powder

Coffee Butter Sauce:

3/4 C. sugar
1/2 C. butter
1/4 C. prepared coffee
1-2 tsp. vanilla

Preheat oven 350 degrees F.
Spray insides of a Bundt pan with
nonstick cooking spray. Place all
cake ingredients in large bowl &
beat using elec. mixer until fully
incorporated & no lumps, scraping
down sides of bowl – about 2 minutes.
Pour batter into prepared pan & spread
evenly. Bake 40-45 minutes until a
toothpick inserted near center comes
out clean. Remove pan from oven &
cool in pan 10 minutes.

Place all sauce ingredients in large bowl
or saucepot. (If using bowl, microwave
at 30-second intervals, stirring after each,
until butter is melted & sugar is dissolved).
If using saucepot, cook over medium-low
heat, stirring constantly, until butter is
melted & sugar is completely dissolved. Using
a wooden skewer or fork – poke holes all over
top of cake while still in Bundt pan. Pour hot
sauce over cake & allow to cool completely
before turning cake onto a serving platter.
Garnish each pieces with whipped cream &
a sprinkling of cocoa powder or chocolate
shavings, if desired.


Woke up this morning to warmer
temperatures – all snow is gone!
(It did rain for most of yesterday
so there’s that . . . ) Looking at the
week our temps are mostly in the
30’s (which is typical for this time
of year here in Michigan); doesn’t
look like there’s snow on the near
horizon (a few 20% chance of snow
showers during week – those don’t
scare me).

Hope you have a GREAT first day of
the New Year!





The URI to TrackBack this entry is:

RSS feed for comments on this post.

One CommentLeave a comment

  1. I hope your New Year continues to be what you want.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: