Have leftover corned beef and potatoes after St. Patrick’s Day? Why not make this Easy Homemade Corned Beef Hash with Eggs! Eggs are baked in a skillet of leftover corned beef, seasoned cooked potatoes and topped with green onions and parsley. Serves…
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In this homemade Spicy Breakfast Sausage Gravy, a made-from-scratch pork sausage is cooked and turned into a creamy, decadent and flavorful gravy that has delicious flavor with a spicy kick. Serve over buttermilk biscuits with lots of black pepper. Serves 6 to…
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These Easy Buttermilk Biscuits are flakey, tender and buttery with a slight tangy flavor. Serve with butter, jam and/or honey or covered with homemade sausage gravy. Really, these go with anything. Yields 6 to 8 (depending on size of biscuit cutter). There…
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In this Turkey Cranberry Croissant Panini, buttery flaky croissants are slathered with homemade cranberry sauce and filled with tender slices of leftover turkey, crispy bacon, peppery arugula and gooey brie cheese before being griddled and pressed in a panini press. Yields 4…
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This Hot Honey Turkey Avocado Toast makes for a simple yet delicious lunch. Seedy bread is toasted, spread with mashed avocado and topped with tomatoes, sliced turkey, micro greens and a drizzle of hot honey. Serves 1 but can easily be doubled…
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Create cozy Saturday morning vibes with these Brown Butter Pumpkin Pancakes! Brown butter and warm earthy spices really add a special touch to these delicious pumpkin pancakes! Yields 16 pancakes or about 8 (2 pancake) servings. It’s October already and I must…
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Spice up your breakfast with a batch of Vanilla Cardamom French Toast! Sliced brioche is dipped in a vanilla, cardamom and nutmeg custard and griddled until golden. Serve with butter, syrup, toasted almonds and powdered sugar for one delicious breakfast! Serves 6.…
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In this Cinnamon Apple Upside Down Cake, tender brown sugar glazed apples melt into a cinnamon vanilla cake. Serve slightly warm with vanilla ice cream and a cup of coffee, tea or warm cider. Serves 8. It’s really no secret that I’m…
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