Buttermilk Waffles

 Buttermilk Waffles- Classic waffles made with buttermilk. They are easy to make and freeze great! Serve them with your favorite fruit, syrup or enjoy them plain. 

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 Waffles = great for breakfast, brunch, dinner or even a snack. 🖒

Ingredients Needed:

• Flour + Baking powder + Salt
• Vanilla
• Eggs
• Buttermilk
• Oil
• Sugar

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Recipe Notes

Buttermilk

None on hand?  Whisk 1/4 cup of vinegar or lemon juice into your milk.  Let it sit for 5 minutes, then, proceed with the recipe as noted below.

Oil

A neutral tasting oil  (canola/vegetable/sunflower) is recommended for best results.  If you don't have any in your kitchen, you can replace it with melted butter.

Storage

Keep any leftovers in a sealed container/storage bag in the refrigerator.  If desired, you can also freeze these.  Store in them a freezer safe, covered container or storage bag.  For both storage options, simply reheat them in the oven or toaster when you are ready to eat.

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Buttermilk Waffles

Strawberry Freezer Jam

Strawberry Freezer Jam- Homemade strawberry jam that requires zero canning experience and tastes a million times better than anything you buy at the store. 

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Way back in the day, when I received this recipe, it wasn't called "freezer jam".  It was just homemade jam.   I loved it because it didn't involve the whole "canning" protocol.  

I made it, put it in mason jars and put it in the fridge.  No boiling, sealing and worrying about air getting into the jars.  One jar was in the fridge, the rest were stored in the freezer.  So easy.

Ingredients Needed

• Strawberries
• Sugar
• Lemon juice
• Cornstarch

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Should I Use Fresh Strawberries or Frozen?

Use whatever you have in your kitchen. They will both work.  The only difference is that your frozen berries will take a little longer to break down.  Be sure if you are using fresh, that your berries are clean, sliced and have the stems removed.

What does the Cornstarch Do?

I don't use pectin.  You can, if you wish.  However, I always have cornstarch in my pantry, so, it's just easier.  The cornstarch (and pectin) act as a thickening agent.

Storage

Keep any leftovers jam in a tightly sealed jar or container.  If you are storing in the refrigerator, it is best to eat the jam within a week.  If you are freezing your jam, store it in tightly sealed, freezer safe jars.  They will stay good in your freezer for up to a year. 

Slow Cooker?

I have made this jam in my slow cooker and it comes out ah-mazing! See the recipe card for slow cooker instructions. 

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Strawberry Freezer Jam

French Toast with Cream Cheese Filling

French toast with cream cheese filling is a delicious breakfast twist. Spread a mixture of cream cheese and sugar between slices of bread, dip in French toast batter, and cook until golden brown. Serve hot with syrup or fruit for a delightful treat.

This recipe wasn't something my mom made when I was young, although, she did make traditional French toast.   Nope, this was a recipe that I discovered from her when I got older.  She made it one weekend while I was visiting with my kids and I instantly fell in love with it.

It's pretty filling, so, I wouldn't  recommend it for your everyday weekday breakfast, but, it is perfect for a special occasion,  brunch or simply when you want a sweet treat.

Ingredients Needed

• Sliced bread
• Eggs
• Milk
• Ground cinnamon
• Cream cheese
• Powdered Sugar
• Vanilla
• Butter

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Recipe Notes

Bread

I recommend using a thicker sliced bread.  For example, Texas toast or a brioche. Don't get me wrong...any type of sliced bread will work for this.  However, a thicker bread will hold up better once it's dipped in the egg mixture. 

Cream Cheese

I like to use a whipped cream cheese for this recipe.  It's easier to work with and spread on the bread slices.  But, go with your favorite brand and flavor.  Let it soften before use to make your life easier. 

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French Toast with Cream Cheese Filling

Biscuit Donuts

Biscuit Donuts- No need to run to the bakery! Make these easy biscuit donuts right at home.  Soft donuts coated in cinnamon sugar.  Perfect for breakfast, brunch, a snack or dessert. 

I swear that my Mom had a homemade donut recipe. With dough, yeast and you know, the whole homemade donut list of ingredients. Well, I asked my sister and she had no clue what I was talking about.  🤷

However, she reminded me of these donuts that our mom made for us. So, while I search for that other homemade donut recipe, I am sharing this one!

These are quick, easy to make and are beyond yummy.

Ingredients Needed

• Biscuit dough * see recipe notes
• Butter
• Ground cinnamon
• Sugar

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Recipe Notes

Can This Be Doubled?

Yep! You can choose the amount of donuts that you wish.  Simply change the serving amount next to the serving size in the recipe card for making it easier. 

What Kind of Biscuit Dough is Used?

I used a basic buttermilk biscuit dough (example) and used only 4 of the biscuit pieces. They were frozen, so,  I let them defrost completely before using the dough.  You can also use biscuit dough from the refrigerator section of your grocery store,  such as, Pillsbury. 

Storage

Keep any leftovers in a covered container. They are best eaten within 2-3 days.  If they last that long. ;) 

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Biscuit Donuts

Ham and Cheddar Scramble

Ham and Cheddar Scramble- Start your day off right! A hearty dish of scrambled eggs, diced ham and sharp cheddar cheese is the perfect way to do it. Delicious and packed full of protein. 

While my mom was the total foodie in the family, my dad did a bit of cooking.  Mom handled desserts and dinner, and my dad made weekend breakfasts.  His go-to scrambled eggs were packed full of ham and cheese and were always made perfect.

He never had an official "recipe" for his eggs, but, I did develop this as my own recipe once I started cooking for myself. 

These are perfect for breakfast, brunch or dinner! 

Ingredients

• Eggs
• Milk
• Sharp cheddar cheese
• Deli ham
• Dried spices:  salt, pepper, onion powder
• Butter

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Recipe Notes

Can I Adjust This Recipe Easily?

Yes, of course! If desired, this recipe can be easily increased or decreased to fit your preference. 

Cheese

I love a good sharp cheddar cheese in my eggs, but, actually, any flavor will work.  I do recommend using shredded cheese ( either pre-made shredded or shredded by you), as it will melt easier and quicker.

How Long Should I Cook My Eggs?

Anywhere from 3-5 minutes.  This will depend on how you like your scrambled eggs.  If you like your eggs softer, cook them for a shorter time.  If you like them firmer, cook them longer. 

The Most Important Thing About Cooking Scrambled Eggs!

For the best eggs, cook them on low.  Cooking your eggs on high heat could dry them out and give you some not-so-great-tasting scrambled eggs.

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Ham and Cheddar Scramble

French Breakfast Muffins

French Breakfast Muffins- Soft muffins that are simply dreamy! They are a simple muffin with the light taste of nutmeg. Then, we dunk the tops with melted butter and cinnamon sugar for added deliciousness.  Eat these warm for the ultimate indulgence.

My lovely mother made these muffins quite often during my childhood. We didn't call them French Breakfast Muffins though.  They were just "really delicious cinnamon muffins".  It wasn't until I was an adult and started blogging, that I discovered what they were called.

I bake these all the time for my family and no, we don't call them French Breakfast Muffins either...just "really delicious cinnamon muffins" ;) 

Ingredients Needed:

• Flour + Baking powder
• Sugar
• Nutmeg
• Milk
• Eggs
• Ground cinnamon
• Butter

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Recipe Notes

Batter

Don't over mix your batter.  It's OK if there are a few lumps. Over mixing your batter may give you dense muffins.  Dense muffins = not tasty.

Butter

You will need melted butter for both the batter and topping.  After melting it, let it cool to room temperature. This will make it easier to handle and will mix better with your egg in the batter.

Nutmeg

While I totally recommend using the nutmeg on these, if you don't have any on hand, ground cinnamon can be used as a replacement.  

Amount of Muffins

This batter makes anywhere from 6 to 8 muffins. You won't get an entire dozen from it. 

Storage

Keep any leftover muffins in a covered container. No need to refrigerate, unless your weather is really hot or humid. They are best eaten within a week.

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French Breakfast Muffins