One of My Favorite Things

Grits with lots of butter and extra crispy toast! Yummmmm!

Had to order from Amazon. Can't find
the 'Old Fashioned' grocery story.

BOB EVANS Recommended

Bob Evans makes the best mashed potatoes. I do not think I will ever mash a potato again. You find them in the dairy case close to the meat section.

...and Bob Evans makes really good Breakfast Burritos. We keep them in the freezer as a 'go-to' when we are tired of the 'same-old, same-old'. We serve them with spicy tomato juice or salsa. You find them in the 'breakfast' freezer section. 

Then, we found a Bob Evans Restaurant in Branson, Missouri. Great food and good service. We wish we had one closer to us.

Try them all! You will like them!

Our New Favorite Topper

We started with honey on our biscuits and toast.  

Then, the 'aha'!  Why not add a little or maybe a lot of cinnamon to the bear. You cannot beat it!  It is delicious!  Our biscuits* now taste like cinnamon rolls!

The down side?  You could eat it so often that you wear your taste buds out with the taste of it? Not!!!!

*Heads Up!  Pillsbury Southern Style Frozen Biscuits taste like homemade.

BAKED GRAPEFRUIT-Voted Best for 2013

I voted 'Baked Grapefruit' as my favorite new recipe for 2013.  I have had the recipe for years, but didn't try it until Christmas.  We had friends over for our traditional Waffles, Sausage, and Bacon Brunch.  I usually serve fresh grapefruit, but decided 'what the heck'...try something new. It sounded so easy so how could I lose?  Well, what if it was a flop??? It wasn't...it was a hit and became the Best of New Dish I tried in 2013!

Try it and see what you think---

Baked Grapefruit

1 Grapefruit cut in half

Ingredients per half:

1 tsp. butter

1 TBS brown sugar

1/2 tsp. cinnamon

1 Maraschino cherry

Section each half
and loosen from rind...

I trim the bottom
so it will sit steady in the bowl...

 

Dot each half with
butter, brown sugar, and cinnamon.
Place in a baking dish.
I line mine with foil.

Bake in a preheated 350 degree oven
for 5 minutes, then broil until bubbly.
(I have used my standard oven and my toaster oven.
I prefer the standard oven. They heat better!)

Place in bowls and top with a cherry!

One the best inventions...
love my grapefruit spoons!

No, I didn't save you any!

This recipe came from

Mr. Breakfast.com.

Thanks, Mr. Breakfast.

Breakfast Time!

It's 6:30 a.m. and time for breakfast.  I have been trying to eat only protein for breakfast,saving my carbs for later in the day*. Probably not the way to do it...but there you go! My repertoire of egg recipes is depleted...
(*no Chuck has not bought into this regimen.)

 I have had poached eggs, scrambled eggs, an omelet,a frittata, a fried egg, and the easiest-a boiled egg.  I usually boil several eggs at a time...eat one and put the rest in the fridge.  I have loved cold hard-boiled eggs since I was little and hunted for Easter eggs.  

I punch a hole in the end of each egg that is the roundest, put the eggs in a pan, cover with water, set it on a burner, turn on the burner, and after 15 minutes the water should be boiling and the eggs would be done.  Then, I put them under cold water to stop them from cooking.

I now have a new method after buying a dozen of 'Great Day' Farmers Market at Walmart.  Inside the top of the carton were instructions on "How To Hard Cook An Egg".  I tried it and loved it and am now sharing the secret with you.

HOW TO HARD COOK AN EGG

Compliments of Great Day Farmers Market and Walmart-www.GreatDayFarms.Com

1. Place the eggs into a saucepan. (I still punch holes in the most round end of the egg.)  Fill with cold water (be sure the water covers the eggs by about two inches.)

2. Bring the water to full boil.  Once it's boiling, put a lid on the saucepan and remove it from the burner.  Let the eggs stand for 12 minutes still covered by the lid.

Note: I found that the more eggs I cooked the longer I had to let it stand. The first time I only had two eggs. Today I did six and found that the center was a little too soft.  If fact, next time I will let them boil another minute or two and then let them set for 14 minutes.

3.  Place the eggs under cold running water until they are completely cooled.  Softly tap egg on a hard surface to crack the shell. (I start from end with puncture in it.) Continue peeling until the eggshell is completely gone.

Additional Tips:
From Great Day:

• Always pour cold water into the saucepan to keep the eggs from overcooking
• Refrigerate your hard-boiled eggs if they are not being eaten right away (hard boiled eggs still in the shell can be stored for one week). I mark ends with 'HB' and date!
• If your hard boiled eggs are tough to peel, gently roll them in your hands to crack the entire shell.

International Waffle Day!

Just finished making waffle mix for my branch library.  They are planning on celebrating International Waffle Day by serving waffles to patrons today.






I have a great recipe for "Yeast Waffles" given to me many years ago by my sister-in-law, Polly. We make it every Christmas for our Christmas morning breakfast.  It is a tradition we started when my Mom was still with us.  It was her request that we serve it with link sausage, her favorite.  


I am hoping there is some mix left over after the library celebration!


I am glad to share the recipe with you.  What is really great is that the mix will keep up to two weeks in the fridge.

YEAST WAFFLES

Beat: 2  Eggs

Add:        1 tsp. salt

            1 TBS Sugar

            1/2 C. Vegetable Oil

            1 pkg.Yeast in

             1/4 C. Warm Water

Add incrementally:        2 C. Milk

                          3 C. Flour

Make at least one day before using.

Put in a large container.  Keeps at least 2 weeks in Frig.

Mimi's for Brunch Thumbs Up!

Nothing like a coupon for a free breakfast a Mimi's....and then again, there's nothing like Mimi's.  We especially like it for breakfast/brunch.  We have never been for dinner and only a couple of times for lunch.  It is the morning fare that keeps us coming back...and of course, the coupons we get because we gave them our e-mail address. 


Mimi's fits into the route we take when doing our errands, usually on Monday.

Today, it was Wednesday.  They were our first stop after we had been to Yoga at the Fitness Center and Chuck had opened the market with the opening bell.  Then, we worked our way backwards...Academy Sports for wrist weights and swim googles...oops...goggles!  Then, Michael's, Office Depot, gasoline at Kroger and Target and home.

Chunky potatoes...usually cold!

I digress...back to brunch.  I had the French Toast Breakfast (Yummmm). Chuck had the Mardi Gras Omelet.  Mine was the best...Chuck says I always order the best one.  The only thing we do not like at Mimi's is potatoes.  First of all, I am a "grits" person and second, they just aren't good to us.  I know, a lot of people must like them or they would have removed them from their menu.  Wouldn't they?  

Baked on-site, but when reheated
in Microwave...they are tough
and chewy..not good!

Chuck got a blueberry muffin with his omelet.  We left a suggestion:  don't nuke the muffin.  Heat it some other way or serve it cold...it was tough.  Can you imagine a tough muffin?  Well, it was.  I chose to follow my guideline.  If it is not worthy of the calories, I don't eat it...it wasn't; I didn't!




We keep coming back.  The service is always excellent and the staff is always friendly.  We haven't encountered any "attitudes" here.  We high recommend Mimi's!

Poached Eggs Once a Week!

I know they look funny!
But, easy to use!

I
love
my
egg
poachers!










I got them on a shopping trip to the Heights with my daughter.  (Aside:  Love shopping in the Heights...part of my "small neighborhood")


We had been looking for an egg poacher of the metal variety...preferably a two egg one!  No luck!  (I should have checked EBay.) Thank goodness!  I was forced to think outside the box.  Then, I found the "pod".


I have used a one-egg poacher,
but now "I" am one-half of "Two".  





I have also tried an egg poacher used in a microwave oven...I never got the hang of it.

Once a week...
poached eggs on English muffins
with ham and cheese.  
Yummmmm!* 




Also, posted on my blog: "Tips 'n Good Stuff".