Breakfast Traditions

Instructions

1. Cook first 4 ingredients in a 9 or 10 inch nonstick skillet over medium high heat 5 minutes or until vegetables are tender.
2. Remove Chorizo mixture from skillet and set aside.
3. Wipe skillet clean.
4. Whisk together eggs, slat and pepper.
5. Melt 1 tsp butter in skillet coated with vegetable cooking spray over medium high heat, rotating pan to cover bottom evenly.
6. Add half of egg mixture.
7. As egg mixture starts to cook, gently lift edges of omelet with a spatula, and tilt pan so uncooked portion flows underneath.
8. Cook 3 minutes or until almost set.
9. Flip omelet over.
10. Sprinkle one side of omelet with half each of chorizo mixture and goat cheese.
11. Fold in half.
12. To make next omelet, repeat with remaining 1 tsp of butter, egg mixture, chorizo mixture and cheese.
13. Top with fresh avocado salsa and garnish if desired.
14. Salsa instructions: Combine all salsa ingredients, stirring gently, cover and chill.

Instructions

1. Beat whipping cream at medium speed with an electric mixer until soft peaks form.
2. Add 1 1/2 tbsp powdered sugar, beating until stiff peaks form. Chill.
3. Slice croissants in half lengthwise.
4. Whisk together milk, eggs, and vanilla.
5. Pour into a shallow dish.
6. Dip croissant halves into egg mixture, coating well.
7. Melt 1 tbsp butter in a large nonstick skillet over medium heat.
8. Add 4 croissant halves and cook about 2 minutes on each side or until golden.
9. Repeat procedure with remaining butter and croissant halves.
10. Sprinkle with 3 tbsp powdered sugar and top each serving with whipped cream and 2 tbsp of Fresh Strawberry Syrup.
11. Strawberry Syrup: Combine all strawberry syrup ingredients in a saucepan. Let stand 30 minutes or until sugar dissolves.
12. Cook over low heat, stirring occasionally, 5 minutes or until warm.

Instructions

1. Place potatoes in a Dutch oven with water to cover and bring to a boil.
2. Cook, uncovered, 8 minutes. (Be sure not to overcook potatoes here, they will not be tender at this point)
3. Drain and chill overnight.
4. Cut potatoes into 3/4-inch cubes and set aside.
5. Melt oil and butter in a 9 or 10-inch cast-iron skillet over medium-high heat.
6. Add potatoes and cook 10 minutes, stirring occasionally.
7. Add onion, cook 5 minutes.
8. Reduce heat to medium and add garlic, cook 15 more minutes or until potatoes have browned on all sides, stirring gently.
9. Stir in parsley, salt, and pepper just before serving.

Instructions

1. Arrange bacon in a single layer on a wire cooling rack in an aluminum foil-lined jelly-roll or broiler pan.
2. Coat bacon with brown sugar.
3. Bake at 350F for 38 to 40 minutes or until done.
4. Let stand 2-3 minutes or until sugar is set.

Instructions

1. Cheese Sauce: Melt butter in a saucepan over medium-low heat and whisk in flour until smooth.
2. Cook, whisking constantly, 1 minute.
3. Gradually whisk in milk, cook over medium heat, whisking constantly 5 minutes or until thickened.
4. Remove from heat and whisk in cheese and remaining ingredients until smooth.
5. Cook sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink.
6. Remove from pan, drain well, pressing between paper towels.
7. Melt butter in a large nonstick skillet over medium heat.
8. Add green onions and cilantro and sauté 1 minute.
9. Add eggs, salt, pepper and cook without stirring, until eggs begin to set on bottom.
10. Draw a spatula across bottom of pan to form large curds.
11. Continue to cook until eggs are thickened but still moist. (Do not stir constantly)
12. Remove from heat and gently fold in 1 1/2 cups Cheese Sauce and Sausage.
13. Spoon about 1/2 cup egg mixture down center of each flour tortilla and roll up.
14. Place seam side down in a lightly greased 13 x 9-inch baking dish.
15. Pour remaining Cheese Sauce evenly over tortillas.
16. Sprinkle evenly with Monterey Jack cheese.
17. Bake uncovered at 350F for 30 minutes or until sauce is bubbly.
18. Serve with desired toppings.

Instructions

1. Bring broth to a boil in a large saucepan and stir in grits.
2. Reduce heat and simmer stirring occasionally, 5 minutes.
3. Cover and remove from heat.
4. Melt butter in a large skillet and add chopped onion and next 3 ingredients and sauté until tender.
5. Stir in grits, cheddar cheese, and remaining ingredients.
6. Pour into a lightly greased 13 x 9-inch baking dish.
7. Bake covered at 350F for 45 minutes or until set.
8. Serve immediately.

Instructions:

1. Caramel Sauce: Cook first three ingredients in a Dutch oven over medium heat, stirring occasionally, until butter melts, and remove mixture from heat.
2. Bring sugar, water, and lemon juice to a boil in a Dutch oven over high heat, stirring occasionally.
3. Reduce heat to medium-high and boil, stirring occasionally, 8 minutes or until mixture begins to brown.
4. Reduce heat to medium, and cook stirring occasionally, 5 minutes or until caramel colored.
5. Pour sugar mixture gradually into whipping cream mixture and remove from heat.
6. Let stand 1 minute and whisk until smooth.
7. Cook over medium-low heat, stirring occasionally until a candy thermometer register 230F (thread stage). Cool.
8. Prepare roll dough according to package directions. Let stand 5 minutes.
9. Pour caramel sauce into a lightly greased 13 x 9-inch pan or 2 lightly greased 8-inch square pans.
10. Sprinkle with pecans.
11. Roll dough into a 15 x 10-inch rectangle.
12. Spread with butter and sprinkle with sugar and cinnamon.
13. Roll up starting at a long side.
14. Cut into 1-inch thick slices.
15. Arrange slices cut side down over caramel sauce and pecans.
16. Cover and let rise in a warm place (85F) free from drafts, 30 minutes or until doubled in bulk.
17. Bake at 375F for 16 minutes.
18. Let stand on a wire rack 5 minutes. Invert onto a serving plate.

Instructions

1. Beat eggs.
2. Mix milk, sugar, and eggs together and whisk.
3. Add vanilla and cinnamon and whisk together.
4. Cover the bottom of a skillet with vegetable oil.
5. Heat skillet to medium-high heat.
6. Dip bread slices in egg mixture on both sides.
7. Be careful not to saturate the bread.
8. Add to skillet and brown on both sides.
9. Sprinkle sugar or powdered sugar on top of the bread just before serving.
10. Top with butter and syrup or add whipped cream and fruit!

Instructions

1. Mix flour, baking powder, baking soda, salt and sugar together.
2. In a separate bowl, beat egg until thickened and lemon color.
3. Add buttermilk, vanilla and butter, beat to blend.
4. Add flour mixture, stir only until it's moistened.
5. Drop batter by 1/3 cup full onto a lightly greased electric griddle heated to 375F.
6. Heat until bubbles break on top and flip to other side.

Instructions

1. In a large bowl, sprinkle yeast over warm water, stirring to dissolve.
2. Add sugar, salt, eggs, and milk.
3. Blend with rotary beater.
4. Add 4 cups flour and beat until smooth.
5. Add shortening, then beat in remaining flour.
6. Cover and chill several hours.
7. Roll out on floured board to 1/8 inch thickness.
8. Cut into 1 1/2 inch squares.
9. Deep fry at 360F for 2-3 minutes or until golden brown.
10. Drain on paper towels.
11. Sprinkle heavily with confectioners sugar.
12. Serve hot with coffee.
13. Makes about 5 dozen.

Instructions

1. Preheat oven to 350F
2. Brush a 9 inch cast iron skillet with melted butter.
3. Unroll biscuits from can and place into bottom of skillet.
4. Top with slices of mozzarella cheese, bacon crumbles then shredded cheddar cheese.
5. Bake for 15-20 minutes until cheese is melted and biscuits are cooked through.
6. Serve warm.

Instructions

1. Melt butter in a skillet over medium-high heat.
2. Add onion, and sauté 3-5 minutes or until tender.
3. Combine baking mix and half of cheese in a large bowl and make a well in the center of mixture.
4. Stir together milk and egg, blending well.
5. Add to cheese mixture, stirring until moistened.
6. Stir in onion and ham.
7. Spoon batter into lightly greased muffin pans, filling 2/3 full.
8. Sprinkle with remaining 1 cup cheese.
9. Sprinkle with poppy seeds if desired.

Instructions

1. Dissolve shortening in boiling water. Add sugar and salt.
2. Blend and cool to luke warm.
3. Sprinkle yeast into warm water and let dissolve.
4. Stir yeast and beaten eggs into first mixture.
5. Add half of flour and beat well. Work in the remaining flour a little at a time and knead dough to a smooth dough.
6. Put dough into a large bowl and cover with plastic wrap. Store in refrigerator overnight.
7. Divide dough in half. Roll one half out to a 15 x 16 inch rectangle.
8. Spread with melted butter. Sprinkle with sugar and cinnamon mixture (only enough to let the margarine absorb).
9. Roll up into a roll. Seal the edge with water. (repeat for other dough half)
10. Cut into 15 1-inch pieces.
11. Put into an oiled 10 x 15 inch pan and let rise until double in size. (1 or more hour)
12. Bake 20-30 minutes at 375F.
13. Ice with powdered sugar icing when done.

Sugar and Cinnamon Mixture

1. Mix ingredients together and sprinkle over rolled dough.

Powdered Sugar Icing

1. Mix milk and water together and add to powdered sugar, only enough to make desired consistency of icing. Add vanilla and cooking oil. Mix and drizzle over rolls.

Instructions

1. Strain peaches and pan dry, then dice the peaches into small chunks.
2. In a saucepan, over medium low, add the peaches and all peach mixture ingredients (except the corn starch). Stir until the brown sugar melts, then simmer to a low boil. Drizzle in the cornstarch slurry as you stir to prevent clumping. Allow the peaches to cool slightly while preparing other ingredients.
3. In a large bowl whisk together the cream/egg mixture by combining all the ingredients and whisking until smooth.
4. Use a food processor to crush graham crackers into crumbs. Set aside in a small bowl.
5. In a shallow dish, combine 1/4 cup granulated sugar with 1 tablespoon cinnamon.

Assemble French Toast Bites

1. Cut a 1 1/2" square hole in the tops of each roll, only working the knife 3/4 of the way down. Slice off the excess bread from the bread "plug" that you removed, allowing room for the filling and set aside.
2. Add a few spoonfuls of peach filling into each roll and replace the tops to plug the hole. Use a fork to tamp down the tops to seal them.

Cook & Glaze

1. Heat a skillet to medium low and add 2 tablespoons of butter and allow it to melt. Dunk each roll in the egg mixture coating all sides, then roll in the graham crackers, patting the graham crackers into the roll to give it a crust.
2. Dip the bottoms of the rolls back into the cream/egg mixture and directly into the pan.
3. Cook in the skillet about 2 minutes per side until golden brown. Be sure to monitor your pan temp so the butter doesn't burn and brown.
4. Toss each of the french toast bites into the cinnamon sugar straight from the warm pan.
5. If desired, prepare the glaze by whisking together the ingredients into a medium bowl. Drizzle across each of the French toast bites and serve warm.