Do you ever feel like a short order cook in a restaurant?  I sure do.  Sometimes it seems like every one wants something different and breakfast seems to be the main problem.

What is it about breakfast that makes otherwise non-picky people so darn picky?  I have some that want pancakes, daily, others that want homemade granola, and still others that would prefer French toast.  The worst offenders, in my opinion, are those that claim not to be picky, claim they don’t care and then proceed to sigh and push their food around the plate with a fork.

To this, I have one thing to say…cheese and bacon biscuits.

No one can really resist them.  Big and fluffy, with a nice cheese flavor, these biscuits are best served hot with crisp bacon and egg on the inside.  Quite a lot like the proverbial breakfast sandwich at the local fast food place…only better.

These freeze really well.  You can even freeze them individually with the egg and bacon inside and heat them up in the microwave for a quick breakfast on the go.  I use cans to cut these with, the big one pound tomato cans.  You can use whatever you like best.  I also like to sprinkle the top with cheese, it gives them a nice color and look.

Some of the kids like them with eggs, and some like them with just bacon…sometimes we make them with sausage.  These are very versatile so make them the way you like best.

Cheese and Bacon Biscuit Breakfast Sandwiches

• 2 c flour
• 3 tsp baking powder
• 1/2 tsp. baking soda
• 1/2 tsp salt
• 2/3 c grated cheddar cheese
• 1/2 c cold unsalted butter

• 3/4 c buttermilk

Set oven to 500 degrees.
Mix dry ingredients.

Grate 1/2 cup butter into the dry ingredients and mix quickly.

Add the cheese.

Add buttermilk all at once stirring until a soft dough is formed.
Knead dough lightly on a floured board about 5-10 strokes…GENTLE strokes.

Pat out 3/4 inch thick and cut straight down with a smooth sided biscuit cutter or mason jar. Do not twist as you are cutting.
Place just touching on a silpat covered baking sheet

. Place in oven until golden. This will only take about 6-8 minutes, depending on the size of the biscuits. Watch carefully.
1 to 2 dozen (depends on size)

Meanwhile cook 1 package of bacon until crisp.

Drain.  Break each piece in half to fit on the biscuits.

I you want to add egg then use on scrambled egg per biscuit.  I just leave them cook in the pan like an omelet and then fold them onto the biscuit.

Images:(c) 2009 Marye Audet

Post from: Baking Delights

Deviled Eggs. You know you have to have them. With 4th of July coming up I am whispering one word to my chickens to get them in egg laying overdrive. Cacciatore.

Deviled eggs are so simple to make that you really don’t need a recipe but there are lots of variations to them and how they are done. The secret is in having a really good mustard and just enough of it to be tangy without being overpowering. Plan on at least two deviled egg halves per person.

Basic Deviled Eggs

12 eggs
1/4 c tablespoons mayonnaise
2 tsp sugar
2 tsp white vinegar
2 tsp yellow mustard
1/2 teaspoon salt
Paprika

Hard boil the eggs

Peel and cut them in half lengthwise Remove the yolks and set whites aside. Mash the yolks with mayonnaise and mustard. Stir in the rest of the ingredients except paprika. Refill the egg white halves with the yolks and sprinkle with paprika. Chill.

I got this recipe on All Recipes and tweaked it a bit to suit me. It is definitely a different take on deviled eggs.

Bacon and Cheese Deviled Eggs

12 eggs
1/2 cup mayonnaise
4 slices bacon
1/4 cup finely shredded Cheddar cheese
1 tablespoon dijon mustard
1 tablespoon minced onion

Hard boil the eggs.
While eggs are cooking fry the bacon until crispy. Crumble and set aside.
Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise and mustard. Stir in bacon, onion and cheese. Fill egg white halves with the yolk mixture, sprinkle with paprika, and refrigerate until serving.

Ranch Style Deviled Eggs

12 eggs
1/4 c mayonnaise
2 tsp sugar
2 tsp white vinegar
2 tsp yellow mustard
1 tbs ranch dressing mix
1/2 teaspoon salt
Paprika

Hard boil the eggs.

Peel and cut them in half lengthwise Remove the yolks and set whites aside. Mash the yolks with mayonnaise and mustard. Stir in the rest of the ingredients except paprika. Refill the egg white halves with the yolks and sprinkle with paprika. Chill.

Other options include adding crabmeat, horseradish, minced jalapenos, chipotle,  a variety of cheeses (try pepperjack!), sweet pickle relish, and almost anythign else you can think of.  Deviled eggs are a versatile and inexpensive addition to your July fourht celebration.

Image: Morguefile 

Post from: Baking Delights

There are some recipes that have been around a long, long time..and you try them and think…

Why?

But strata is one of those ancient recipes that began because some busy homemaker had some leftover ham, some cheese, a few eggs, and not much time. It has stayed around because, well, it is just good, simple food. And it is quick.

Did I mention versatile?

You can vary the cheese used, the meat, the amounts of eggs. You can add herbs or vegetables, or potatoes…or ALL of that. You can even change the types of bread used. So imagine a chicken and broccoli strata with Gruyere and sour dough…or a hamburger, potato and onion strata with cheddar and rye..the possibilities really are endless. Gotta love it. You can even make ahead and bake the next day.

I found myself in that very position yesterday..hungry family, not much time, and not much in the fridge. Grabbed a fresh salad from the garden, tossed this together, made an olive oil and basil vinaigrette, and we were ready to go. Give it a try.

Ham and Cheese Strata

Place the bread cubes in a greased dish. Saute onion a little butter or olive oil. Mix with the bread cubes. Add the ham and cheese and mix well.

In a large bowl, whisk the eggs, cream,broth, half and half, and salt and pepper. Pour over ham and cheese.

If you are making ahead, cover and refrigerate. Remove from the refrigerator 30 minutes before baking.

Bake, uncovered, at 350° for 60-70 minutes (for 13x 9 pan) or 25-30 minutes for 2 pie dishes, or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.

Serves 12

Image (c) Marye Audet

Content (c) Marye Audet for Baking Delights 

Post from: Baking Delights

I, as you may have figured out, like to bake an cook. Alot. One of my favorite types of cooking is French because I find it challenging. And because it is just so good.

But I will admit to craving the odd taco now and then. I am, after all, a resident of Texas, land of Tex-mex cooking. I add fresh cilantro to salads because I can’t get enough of the flavor, and I love chipotle, chiles, and other amazingly spicy things.

To me, the best of these cultures comes together in Southwestern Quiche. The flavor of the chiles, slow cooked onions, fresh cilantro, and cheese with the velvety texture that only the French can produce in a quiche.

This a a great lunch or dinner dish, just serve with some French bread and a salad with something dark and chocolatey for dessert.

Southwestern Quiche

1 unbaked pie crust in a 10″ pan

6 eggs

1 1/2 c half and half

1/2 c heavy cream

3 onions, sliced

1 can chiles

1 c shredded colby jack cheese

1/4 c chopped, fresh cilantro

1/2 tsp salt.

Make pie crust and freeze for 30 minutes.

Preheat oven to 425F.

Layer the onions, then the chiles, then the cheese in the pie crust. Top with chopped cilantro.

Whisk 6 eggs together until well mixed and then add the cream and half and half. Combine well and pour carefully into the crust. Bake for 30-40 minutes until set. Serve hot or at room temperature.

Post from: Baking Delights