Jessica’s friend Janette came to visit us for the first time on Thanksgiving.
Her favorite breakfast recipe is Eggs Benedict, so I made this version of it for our Family Brunch…
Everyone voted it a winner!!
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Breakfast
Pecan Pie Brunch Bake Recipe
This recipe is just a unbelievably incredible twist on pecan pie ingredients turned into a delicious addition to your breakfast or brunch menu!
One of my coworkers said, “Just another pan of awesomeness!”
I’m hoping you agree 🙂
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Sweet Potato Crescent Bake Recipe
Sweet potatoes are one of my very favorite veggies!
This recipe turns them into a very decadent breakfast item or dessert–you can’t go wrong!
My work buddies said it tasted just like Thanksgiving 🙂
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Lisa’s Apple Pie Biscuits Recipe
Fall has got to be my very favorite time of year!
The weather was just wonderful this past weekend and has me wanting to bake everything apple, pumpkin and sweet potato!
Well, I’ll pace myself and we’ll start with these most wonderful Apple Pie Biscuits–
you may want to try them for your upcoming weekend brunch!
You’re welcome! 🙂
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Lisa’s Good Morning Spinach Fritatta Recipe
Sharing a wonderfully delicious morning recipe I’ve created to get in more protein and veggies!
You’re gonna love it!
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Cinnamon Roll Casserole Recipe
Sharing another delicious creation today…
Who know that just by adding a batter of
eggs, sugar, cream and spices…
you could take cinnamon rolls to the next level!
Absolutely delicious!
[ingredients]
[method
In a large glass bowl, melt butter then together with sugar.
Beat in eggs, cream, cinnamon, nutmeg and vanilla.
Open canned cinnamon rolls, slice each cinnamon roll into eighths. Place cinnamon roll pieces into the bowl of
egg mixture and toss to thoroughly coat.
Then pour the pieces, coated in egg mixture,
into a greased 9×12 casserole dish and spread out evenly.
Any remaining egg mixture, you can brush over top of areas
that look like they might get dry.
Sprinkle with pecans and then bake
on 350˚ on a low rack for 30-35 minutes.
Remove bake from oven.
Warm icing from cinnamon rolls in microwave for 15 seconds;
pour evenly over rolls and spread gently.
The yummy ingredients…
Mix the eggs, butter, cream, spices and vanilla…
Cut each cinnamon roll into eights and place in the batter and toss gently until coated…
Place in your baking dish sprayed with nonstick spray…
sprinkle with the chopped pecans…
Bake on 350 degrees for 30-35 minutes…
Warm the icing in the microwave for a few seconds…
Pour over the rolls and spread gently…
Enjoy!
Cinnamon Roll Casserole Recipe
Ingredients
- 2 cans Pillsbury flaky cinnamon rolls
- 1/2 cup butter, melted
- 1/4 cup sugar
- 2 eggs
- 1/2 cup heavy whipping cream (half & half works too)
- 3 tsp cinnamon
- 1/4 tsp nutmeg
- 2 tsp vanilla extract
- 1/2 cup finely chopped pecans
- Icing from cinnamon rolls
- Powdered sugar, if desired
Instructions
In a large glass bowl, melt butter then together with sugar.
Beat in eggs, cream, cinnamon, nutmeg and vanilla.
Open canned cinnamon rolls, slice each cinnamon roll into eighths. Place cinnamon roll pieces into the bowl of
egg mixture and toss to thoroughly coat.
Then pour the pieces, coated in egg mixture,
into a greased 9×12 casserole dish and spread out evenly.
Any remaining egg mixture, you can brush over top of areas
that look like they might get dry.
Sprinkle with pecans and then bake
on 350˚ on a low rack for 30-35 minutes.
Remove bake from oven.
Warm icing from cinnamon rolls in microwave for 15 seconds;
pour evenly over rolls and spread gently.
Cream Cheese Brunch Grits Recipe
Can I get an Amen??
Raise you hand if you LOVE grits!!
If you’re not raising your hand–what’s wrong with you???
I think I could live on grits every morning!
My theory is, if you do not LOVE grits,
you have not had them fixed for you properly–
you know–plenty of butter, salt, pepper–
you know, PROPERLY–
like we do it in the South–
thank you very much!
Now, they’ve become so popular here,
I’ve seen Grits Bars at wedding receptions with toppings galore,
we fry them (of course!),
we fry them (of course!),
we add shrimp and create wonderful
brunch dishes for our guests…
the possibilities are endless!
Today I want to share a sinfully delicious recipe for the
Brunch Grits we had at our Pajama Brunch
the other night in a previous post.
These were to die for!
********************************************************
Brunch Grits
[ingredients]
The ingredients:
Add the milk and cream to your saucepan…
Look at it–just sitting there–waiting for those grits!
When it starts to simmer, add the grits and keep
stirring, stirring, stirring…
you don’t want lumpy grits!
stirring, stirring, stirring…
you don’t want lumpy grits!
Cooking time will depend on what your
package of grits recommends…
Stirring…Stirring, Stirring..
This is when you get someone else to stir–
like the handsome mechanic–
because YOU have to take pictures–
not because you’re tired of stirring–
just saying….
This is when you get someone else to stir–
like the handsome mechanic–
because YOU have to take pictures–
not because you’re tired of stirring–
just saying….
Don’t they look lovely!
Next add the cream cheese and butter…a dynamic duo!
Salt and pepper them to taste and enjoy!
We served them along with our homemade biscuits and Conecuh Sausage!
(oh, and the Tomato Gravy–it did not make this picture!)
(oh, and the Tomato Gravy–it did not make this picture!)
Blackberry French Toast Casserole Recipe
On Sunday night, my sweet cousin Sue and her wonderful
husband John came by to spend the night on their way to Houston.
Of course, I wanted to cook for them and
Sue ordered my Tomato Gravy & Biscuits.
Did I stop there?? No!
I kinda overthought the Tomato Gravy
and turned it into a bunch–
at night–
in our Pj’s 🙂
We had much fun, ate great food and talked until
we had to make ourselves go to bed!
Today I’m sharing my Blackberry French Toast Casserole
that we baked while they were here.
After the first bite, their question was,
“Is this on your recipe blog?”
“No,” I said, “but it’s coming!” 🙂
It’s great because you can make it the night before,
stick it in the refrigerator and cook it the next morning.
Invite some friends and family over in their Pajamas and enjoy!
*******************************************************
Blackberry French Toast Casserole
4 – 6 large croissants
5 eggs
1 cup heavy whipping ccream
3/4 cup brown sugar
5 eggs
1 cup heavy whipping ccream
3/4 cup brown sugar
1 tsp cinnamon
2 teaspoons vanilla
8 ounces cream cheese, cut into cubes
1/2 pint fresh blackberries
1 small jar blackberry jam –I used Smucker’s Simply Fruit
8 ounces cream cheese, cut into cubes
1/2 pint fresh blackberries
1 small jar blackberry jam –I used Smucker’s Simply Fruit
Preheat oven to 375degrees.
Melt the blackberry jam over low heat,
stirring until smooth.
In medium or large bowl, beat eggs with
whipping cream, brown sugar, cinnamon and vanilla.
Spray 8 x 8 baking dish with nonstick spray.
Tear each croissant into about 5 or 6 pieces and place half in dish.
Top with cream cheese cubes and blackberries.
Pour melted jam on next and top with remaining croissant pieces.
Pour egg/sugar mixture over the top and cover with foil.
Refrigerate overnight.
Bake at 375 for 35-40 minutes, with foil on.
Take foil off and bake 5-10 minutes more until
fluffy and golden brown.
The lovely ingredients:
Melt the jam over low heat…
Tear the croissants into pieces
(while you’re trying not to eat the pieces…sigh…
it’s not just me that has that problem is it??)
Place 1/2 into the baking dish and hide the other half
from yourself until later…
warning, you will need the other half!
Top with the cream cheese cubes…
Look at those beautiful blackberries!
Put those berries on next over the cream cheese and
pour on the melted jam….
Wowzers!
Put the remaining croissants on next…
Whip the eggs with a fork…
Add the whipping cream…
Add the cinnamon…
Vanilla…
and the brown sugar…
Stir it really well…
Pour the milk and egg mixture over the casserole…
Incredible!
Cover it with foil and refrigerator overnight…
Follow those baking instructions above and
let stand about 10 minutes before serving.
It will look like this wonderful yummy goodness on your plate!
Fried Pies & Fireflies Tomato Gravy and Homemade Biscuits Recipe
My Momma loooovvveeesTomato Gravy
Especially with homemade buttermilk biscuits!
I hope you enjoy this very, very Southern tradition
from my collection.
Tomato Gravy
1/2 cup plain flour
(if you find Kentucky Colonel flour in your grocery store, I highly recommend it for just about anything savory you’re cooking with flour–it’s seasoned and just wonderful!)
1/2 stick butter
2 cups beef broth
1 can diced tomatoes
salt & pepper
Place the flour in a frying pan.
Add a generous amount of salt and pepper.
On medium-high, brown the flour,
stirring constantly so that it won’t burn.
When it gets to a beautiful brown color,
add the butter and turn the heat down to medium-low.
Stir well until smooth. Add the broth next and stir well.
Add in the tomatoes and stir until the gravy is
the thickness you want.
Serve with homemade buttermilk biscuits.
Here we go:
Add the flour to your frying pan..
Look at these ingredients just waiting
to become something amazing!
You’ll patiently stir the flour until it becomes a
gorgeous brown color…
then throw in the butter…
You’ll turn the heat down and stir until smooth…
Next pour in the beef broth…
Look how beautiful it has become!! 🙂
Next add the tomatoes…
Wow!
Tomato Gravy is served!
Homemade Buttermilk Biscuits
3 cups self-rising flour
1 stick butter
1/2 cup vegetable oil
1 cup buttermilk
extra flour for rolling out the biscuits
Preheat oven to 400 degrees.
I cook my biscuits in an iron skillet.
I place a couple of TBSP of oil in the skillet and
set it in the oven to heat up while I get the biscuits ready.
Place flour in large bowl.
Grate 1 stick of butter into bowl next and
give it a few stirs to combine.
Next add the oil and buttermilk.
If it’s a little dry, add some warm water.
You’ll want to stir until the flour is all combined and a bit sticky.
You’ll turn the dough out onto a generously floured surface next.
I just pinch off enough to make a good
round biscuit and roll in a little flour.
Get the skillet out of the oven and add the biscuits
as you roll them, sides touching.
When the skillet is full, brush the tops with a little vegetable oil.
Bake for about 20 -25 minutes until brown.
Grate the butter…
So pretty!
Add it to your bowl..
Add your flour next and stir a little to combine…
Add the buttermilk and the oil…
Stir until combined and sticky…
Turn out onto floured surface…
I usually roll mine as in the directions above,
but today I decided to cut them…
Like this…
Into squares…
Not sure why…
Some days it’s just like that…
Remove the hot skillet from the oven…
Place the biscuits in the skillet and brush with some oil…
Bake 400 degrees about 20-25 minutes,
until they are golden brown.
Enjoy with that thick, rich tomato gravy!
Lisa’s Sweet Potato Biscuits Recipe
I really love my truck! I’ve had it for a couple of years now and we’re very comfortable with each other. 🙂 
It has a great air conditioner…
very important…
I am a Southern Girl and
I do no like to “glisten” at all….
***WARNING***THE NEXT IMAGE BELOW MAY BE DISTURBING TO MOST READERS—
AND MOST IMPORTANTLY TO ME….
Had to post this most horrible picture of me at the Lake
to really have you understand my intolerance
to the Florida heat…
to really have you understand my intolerance
to the Florida heat…
I’m really not covered up with that quilt…that would be silly…
that is a frozen ice pack on my head….
I was holding another one on my lap…
I did not have to do anything but walk from the truck
and sit in the chair…
and sit in the chair…
I then proceeded to melt…
I promised I would go and not whine…
the mechanic states even if I didn’t say anything, this picture of me is doing a lot of whining…
just saying
just saying
Ok, I digress….
back to the truck…
back to the truck…
It has a great heater in the winter….
so that I’m not whiny and seeing my breath
on my way to work…
so that I’m not whiny and seeing my breath
on my way to work…
Yes, sometimes even extreme cold can
also bring out my whinyness… I think I have a “Goldilocks complex”–
everything has to be “just right”…
wow–
and people put up with me…
go figure!
also bring out my whinyness… I think I have a “Goldilocks complex”–
everything has to be “just right”…
wow–
and people put up with me…
go figure!
It has a back seat to accommodate my grand babies…
It has a back window that goes up and down electronically that the grand babies love to climb through into the bed of the truck to play…
And Ford…bless their hearts, installed a great “purse hanger” on the side for me…:)
Well, this is what I use it for,
and it has come in handy many, many times!
The mechanic used it to tie things down
when I was moving stuff the other day…
when I was moving stuff the other day…
I was so glad he found a use for those purse hangers too…
he just sighs when I hang my purse and grocery sacks there…
not sure why… 🙂
Sharing with you today my Sweet Potato Biscuit creation…
it’s delicious!
Lisa’s Sweet Potato Biscuits
1 pkg frozen biscuits
1 can Bruce’s Baked Sweet Poatoes
1/2 cup brown sugar
1 TBSP brown sugar
1/2 stick butter
1/2 cup chopped pecans
On wax paper, lay 12 of the frozen biscuits and let them thaw.
Sprinkle flour over them and
mash them together to form a rectangle.
Melt the 1/2 stick of butter.
Mix butter with the can of sweet potatoes,
brown sugar and cinnamon.
Spread this mixture over the biscuit rectangle.
Sprinkle the pecans on next.
Roll dough up in jelly-roll fashion.
Cut the roll into 1 inch slices and place in iron skillet or baking pan, sprayed with cooking spray.
Bake 375 degrees 20-25 minutes.
Glaze:
Meanwhile, make glaze with 1/2 cup confectioner’s sugar,
2 TBSP milk, and 1 tsp vanilla.
Whisk until smooth and pour over hot biscuits.
YUM!!
The cast of characters:
The pecans that didn’t make the group picture…
Lay the biscuits out on the wax paper to thaw…
When thawed, sprinkle with flour…
Now mush them together to form a rectangle…
the fun part…
Combine the potatoes, melted butter,
brown sugar and cinnamon….
Spread over the biscuits…
Top with the chopped pecans…
This is tricky, messy part…rolling it all up…
It won’t be pretty, but it will be ok…
Cut the roll into 1 inch slices…
and place in a skillet or baking pan..
Again, messy–but the end result will be just fine….trust me…
Mix the glaze ingredients and pour over the biscuits while hot…
So yummy served with a side of bacon or sausage!!