Breakfast Bundt Cake - Seriously!!!

Every morning I have to feed two grown men breakfast.  Some days, that can be challenging.  They quickly get tired of eggs and bagels EVERY day and, usually, that early in the morning, I am not that energetic to whip up a "gourmet" breakfast (sorry guys!).  So when I see recipes for "breakfast" casseroles, etc., I am thrilled!!

Not exactly sure where I found this recipe, I am thinking maybe on Facebook.  Anyway, this recipe comes to us from www.easyrecipesly.com.

Unfortunately, this will require a trip to the grocery store, but I think it will be worth it.  As the website's name implies, it is a very easy recipe to make.

Breakfast Bundt Cake by Easyrecipesly.com

Ingredients:

1 cup diced Ham (I used a little bit more than that because I had more and didn't want to waste it).
2 c frozen Tater Tots (do not thaw!)
1 dozen eggs (yes the whole dozen!!)
1 can (8) Pillbury Grans Biscuits (do not bake - keep raw)
2 c cheese - I used mild Cheddar - your choice
1/4 cup milk

Directions:

Preheat oven to 400

Grease your favorite bundt pan.

Whisk all the eggs together



Cut up the 8 biscuits into small pieces



Mix all the ingredients together and spoon  into bundt pan.

Bake for about 45 minutes (mine wasn't completely done, so I covered the top with aluminium foil and baked another 10 minutes).

Remove the pan from the oven and turn the bundt pan onto a platter.

I served it with some sliced strawberries.

Entire Recipe:

Breakfast Bundt Cake by Easyrecipesly.com

Ingredients:

1 cup diced Ham (I used a little bit more than that because I had more and didn't want to waste it).
2 c frozen Tater Tots (do not thaw!)
1 dozen eggs (yes the whole dozen!!)
1 can (8) Pillbury Grans Biscuits (do not bake - keep raw)
2 c cheese - I used mild Cheddar - your choice
1/4 cup milk

Directions:

Preheat oven to 400

Grease your favorite bundt pan.

Whisk all the eggs together

Cut up the 8 biscuits into small pieces

Mix all the ingredients together and spoon  into bundt pan.

Bake for about 45 minutes (mine wasn't completely done, so I covered the top with aluminium foil and baked another 10 minutes).

Remove the pan from the oven and turn the bundt pan onto a platter.

ENJOY!!

Verdict:

Anything I serve in my house that has eggs and/or potatoes has to be doused in ketschup.  If I could, I would buy ketschup in 50 lb drums (can you see me putting THAT through at the check out counter!!).  Anyway, the Breakfast Bundt Cake was a hit after it was smothered in ketschup.    I bet this would be really good with pork sausage!  Definitely a keeper recipe!

Canning tomatoes

I always think of my Mom each year when I put up tomatoes.  Fortunately, last year and this year my tomato garden has been very productive and all the cans of tomatoes have been from my own garden.

I remember when my Mom taught me how to can tomatoes so many, many years ago.  We used to drive out in the country to one of the farms that had a little stand and buy "seconds."  Back then, they didn't have farmer's markets on every street corner 7 days a week.  We would,  occasionally, go down to Findlay Market outside of downtown Cincinnati and buy tomatoes there.

As I am putting these up in my cabinet for this winter, I always think of my Mom and tell her thank you for all that she taught me.

My Mother-In-Law's French Dressing Recipe

A couple of days ago I was searching one of my cookbooks for some recipe and this typed index card fell out.  It was my Mother-In-Law's recipe for French Dressing.  I have already tried my Mother's recipe, so I thought I would give my Mother-In-Law's a try.

A word of warning . . . this makes a lot of french dressing!!!  I cut the original recipe in half and it made almost a half gallon of french dressing!

It is a very simple recipe to make and you can whip this up in about 5 minutes or less.  And you probably don't have to make a mad dash to the grocery store either.

The ingredients below are for half of the original recipe:

Doris Emmich's French Dressing Recipe

Ingredients

2 1/2 cups catsup
2 cups salad oil (I used canola oil)
2 cups white sugar
1 cup white vinegar
1 1/2 T garlic powder
1 1/2 T onion salt

Using a blender, mix all ingredients and blend at high speed for about 5 minutes.
Refrigerate.

ENJOY!

Verdict:

Since I am the only one that eats salads in my family, I didn't bother the two resident experts.  This tastes like the french dressing you get in the store without all the additives and preservatives.  Which dressing did I like better, my Mom's or my Mother-in-Law's.  I really can't say.    They both are similar, but I think my mother's is a tad bit sweeter.

Pork Chops Stuffed with Goat Cheese, Spinach and Sun-dried Tomatoes

I don't exactly know how I stumbled upon this recipe.  Maybe it was one of those "pop-up" things on Facebook - you know what I mean - they "send" you pages that you might be interested in because I don't remember ever hearing of this blog or webpage before.

This recipe comes to us from the Foody Schmoody Blog.   As always, I made some changes to the recipe which I will mark with an **

This is a really easy recipe to make.  Chances are you will have to make a trip to the grocery store for the ingredients.  Surprisingly enough, I did have most of the ingredients, except the spinach.   

Pork Chops Stuffed with Goat Cheese by Food Schmoody

Ingredients

1 to 2 T butter
5 boneless pork chops ** (her recipe said 4 - mine made 5)
4 cups fresh spinach
4 oz goat cheese ** (I used 5 oz. goat cheese)
1/3 cup julienne style sun dried tomatoes drained, packed in oil ** (I didn't have those - mine were just sun dried whole tomatoes - so I chopped them up into small pieces)
1/2 cup seasoned breadcrumbs ** (I used crumbled up Ritz crackers)

Directions:
Rinse the spinach and place it in a microwave safe bowl with a fitted cover.  (her instructions are to microwave it with 1 T water on high for 1 minute until wilted - it took me about 3 minutes to get my spinach wilted).

Drain the water from the spinach in a colander.

In a separate bowl, mix together the goat cheese, wilted lettuce and sun dried tomatoes.

Cut a slit in each pork chop, making it deep enough to create a pocket, but not enough to cut the pork chop in half.

Spoon the spinach mixture into each pocket and coat each pork chop on both sides in the crumbs to coat.

Heat the butter in a large skillet and add the pork chop.  Cook about 4 to 5 minutes until nicely brown (I put a cover over the skillet while it was cooking) and turn over.

Entire Recipe:

Pork Chops Stuffed with Goat Cheese by Food Schmoody

Ingredients
1 to 2 T butter
5 boneless pork chops ** (her recipe said 4 - mine made 5)
4 cups fresh spinach
4 oz goat cheese ** (I used 5 oz. goat cheese)
1/3 cup julienne style sun dried tomatoes drained, packed in oil ** (I didn't have those - mine were just sun dried whole tomatoes - so I chopped them up into small pieces)
1/2 cup seasoned breadcrumbs ** (I used crumbled up Ritz crackers)

Directions:
Rinse the spinach and place it in a microwave safe bowl with a fitted cover.  (her instructions are to microwave it with 1 T water on high for 1 minute until wilted - it took me about 3 minutes to get my spinach wilted).

Drain the water from the spinach in a colander.

In a separate bowl, mix together the goat cheese, wilted lettuce and sun dried tomatoes.

Cut a slit in each pork chop, making it deep enough to create a pocket, but not enough to cut the pork chop in half.

Spoon the spinach mixture into each pocket and coat each pork chop on both sides in the crumbs to coat.

Heat the butter in a large skillet and add the pork chop.  Cook about 4 to 5 minutes until nicely brown (I put a cover over the skillet while it was cooking) and turn over.

Verdict:

Yep, we have another winner!  My resident expert, aka my husband, loved it.  I thought it was pretty good myself.  It was super easy to make.  The pork chops were nice and moist.  My other "expert", will be taste testing his tonight for his lunch (he works 3rd shift).  

Blueberry Cheese Pie

Trust me!!!  This is even better than it looks!!  And it is super easy to make!!  I did cheat and use a store bought graham cracker crust (I know - oh the horror!!!).
I found this recipe in Melissa's Southern Cookbook.  The recipe is entitled "Granma's Famous Blueberry Icebox Pie."  I made this pie for Memorial Day and it was a HUGE hit and I thought it would be perfect for the 4th.  BUT, this time I thought I would make a few changes . . .

The recipe calls for 2 8 ounce packages of soft cream cheese.  Well, I have a recipe from Mary Jane Toth's Cheesmaker's Journal for Farmer's Cheese which is excellent!!!  Best goat's milk cheese I have ever tasted.  So I made a batch of the Farmer's Cheese (using goat's milk) and used that in the recipe instead of the cream cheese.  The pie was superb!!!!

Granma's Icebox Blueberry Pie by Melissa

Ingredients:

1 graham cracker pie crust (she does include a recipe or you can buy one from the store)
2  8 oz packages of softened cream cheese (or goat's milk farmer's cheese)
1 (2.6 ounce) box Dream Whip (use both envelopes)

1 cup heavy whipping cream
1 cup powdered sugar
1/2 tsp vanilla extract
1/2 tsp almond extract
1 18 oz blueberry pie filling

Farmer's Goat's Milk cheese - this is the BEST goat's milk cheese recipe around!!!

In a medium mixing bowl, using a mixer add the cream cheese/farmer's cheese, Dream Whip, cream, powdered sugar, vanilla and almond extracts.

Beat together for about 2 minutes.

Spoon the mixture into your pie crust and spread evenly around.

Top with the pie filling.

Put the pie in the refrigerator for about 4 hours before serving.

Entire Recipe:

Granma's Icebox Blueberry Pie by Melissa

Ingredients:

1 graham cracker pie crust (she does include a recipe to make your own or you can buy one from the store)
2  8 oz packages of softened cream cheese (or goat's milk farmer's cheese)
1 (2.6 ounce) box Dream Whip (use both envelopes
1 cup heavy whipping cream
1 cup powdered sugar
1/2 tsp vanilla extract
1/2 tsp almond extract
1 18 oz blueberry pie filling

In a medium mixing bowl, using a mixer add the cream cheese/farmer's cheese, Dream Whip, cream, powdered sugar, vanilla and almond extracts.

Beat together for about 2 minutes.

Spoon the mixture into your pie crust and spread evenly around.

Top with the pie filling.

Put the pie in the refrigerator for about 4 hours before serving.

ENJOY!!!

Comments:

As I mentioned before, I made this for Memorial Day and it was a HUGE hit. So this is definitely a keeper recipe.  And I think you could use almost any pie filling for the topping - strawberries, cherries, blackberries, etc.  Excellent recipe!!!

UPDATE:

I made this for Labor Day, but used cherry pie filling instead of the blueberry pie filling - OMG - it was wonderful!!  Not sure which one I like best.  I think the cherry is the best since my husband asked me to make him another one with the cherry pie filling.