Bacon and Cheesy Egg Biscuit with Black Berry Jam

Down here biscuits are popular for breakfast, whether it’s with a full, hearty breakfast or one from a fast food restaurant. This southern girl does love her biscuits. My hubby, who is not from down south, doesn’t quite understand the biscuit thing. Stuff some bacon in one of those fluffy pieces of heaven and add an egg and you have a really tasty breakfast. You have had a bacon, egg and cheese biscuit right? Or better yet, a biscuit with bacon, an egg with some nice, melty cheese mixed in, then top it with some black berry jam for a hint of sweetness. I’m really wanting one of those right now. If you want one too,here’s what you’ll need:

*Buttermilk Biscuits; you can use my recipe or your own, or even the premade kind.

*2 pieces of bacon per biscuit

*2 tsp butter; if making more than 4 eggs, then use 1 Tbs of butter.

*1 egg per biscuit

*1 Tbs cold water

*shredded cheese to taste; I used a cheddar colby jack blend

*salt and pepper to taste

*blackberry jam

While the biscuits are cooking, cook bacon; set aside.

When the biscuits are done, cut them open and spread the blackberry jam on the inside top.

set aside.

Heat a non stick pan on medium heat; add butter.

Break the eggs into a bowl and add 1 Tbs water; whisk the eggs well until blended. Pour the eggs into the pan.

Add salt and pepper to taste. If the eggs start to cook too fast, turn down the heat to medium low. You want to cook these low and slow. With a spatula, start pulling the outer edges of the eggs to the center.

Add in the cheese.

Keep gently pulling the eggs to the center and around the pan until the cheese melts and the eggs are no longer runny, but are still soft.

Place the egg on the bottom half of the biscuit.

Next layer the bacon on top of the eggs.

Place the top of the biscuit, jam side down onto the bacon.

And there you have it, a bacon biscuit with cheesy eggs and blackberry jam.



Chocolate Pudding Cake

I made this for a dessert challenge, and I’m so glad that I did because this turned out to be a really good cake. Those that know me, know I am baking challenged, so the end results made me extremely happy…. not to mention bonus points for not burning anything in the process. I can not take full credit for this recipe, I got it from one of the great blogs that I follow On Sutton Place. This cake is so easy to put together and with only a few ingredients. The chocolate pudding makes the cake so moist and light. The only thing I might add next time, is to mix the chocolate chips into the batter instead of just putting them on top. But either way, this cake was a hit.

Here’s what you need:

*1 box of chocolate cake mix; this is what I used, but you can use any brand you choose.

*5 snack chocolate pudding cups

*2 eggs

*1/3 C. sugar

*1 C. semi sweet or regular chocolate chips

Preheat oven to 350°.

Spray a 9×13 baking dish with no stick spray or Baker’s Joy; set aside.

In a large, mixer proof bowl, pour in the cake mix.

Add the eggs and the chocolate pudding.

With a hand mixer, carefully blend the mixture together.

I say carefully because the cake mix will travel. I start out with the setting on low until everything starts to incorporate, then turn it up to about medium.

Keep mixing until cake mixture is well blended.

Pour the batter into prepared baking dish; the batter will be thick. Spread evenly over the bottom and making sure it touches the sides of the dish.

Sprinkle on the sugar all over the top of the batter.

Then add the chocolate chips on top.

Bake for about 35 minutes.

Not only is this cake great by itself, but it is very tasty in a parfait.

Chocolate Pudding Cake and Vanilla Ice Cream Parfait

In a tall glass pour in a thin layer of chocolate syrup, then add a small piece of the chocolate pudding cake on top of the syrup. On top of the cake add a big scoop of vanilla ice cream, repeat layer one more time ending with the ice cream. Top the ice cream with a sprinkle of chocolate chips.

Lempira Restaurant

One of me and my hubby’s favorite getaway places is Charlotte, NC. It’s only about 1 hr 1/2 away from us, so it’s really not that far. We try to go there as often as we can, even though it’s not as often as we’d like. Typically we go there at least 3 to 4 times a year. We have our favorite hotel we stay in when we stay for a long weekend or more, our favorite places to shop and of course to eat. There are so many great places to choose from, whether it’s for a quick lunch, or a nice dinner. One place we always try and go to is Lempira Resturant on South Boulevard. It features Latin American dishes from Honduras, Salvador, Mexico and even a few from Guatemala.

One thing you will notice when you drive into the parking lot, is that it really isn’t anything fancy, but the place stands out with the beautiful colors.

When you step inside, the first thing you will notice is the place is always packed ( at least before covid). People eating, some waiting to get a table and the mountain of to go boxes on the front counter. I can say, with out exaggeration, that I have never seen a place do so much take out. It seemed like a constant stream of people coming in to get their to go meals, some had to be for individuals and some for a whole family.

The staff there are always so friendly and helpful. Despite how busy they are, the wait staff is always right there when you have a question, or you want for anything else.

Now let’s talk about the most important part, the food. The food is amazing. Everything is reasonably priced and you definitely get your money’s worth. The first time we went there I got a chicken quesadilla.

It came with rice, beans and a salad. (Yes, I still have the picture of the first meal I had there…. don’t you keep pictures of your memorable foodie moments? If no, you really should. ) This was a lunch special…. it was so large it actually filled up the plate, and the plate was not small mind you. This was one of the best chicken quesadillas I have had. The chicken had been marinated and packed in the tortilla with lots of melty cheese. The side salad…. I am not sure what kind of dressing was on that salad, but I could have eaten that just by itself with a spoon.

Another delicious dish they have, which has become my favorite, is the chicken Chimi Flautas.

The marinated chicken is packed into the tortilla, which is rolled then fried until the tortilla is nice and crispy, then topped with cheese, sour cream and guacamole. Again, this was a lunch special and it’s huge. Let’s just say after hubby and I eat there, we are not hungry for the rest of the day.

Sadly, since the pandemic, we have not been able to make it to Charlotte at all this year. I’m hoping that because Restaurant Lempira did so well with their to go orders before the pandemic, that they are hopefully doing well during these trying times. Now that places are opening up here in SC and in NC, hubby and I are counting down the days until we can go back there once again, even if only for the day. Until then, I’ll be dreaming of those very tasty chimi flautas.

Skillet Roasted Corn

This skillet roasted corn makes an easy and great tasting side dish. This can be done with frozen or fresh corn. By adding a few ingredients and cooking it in a skillet, the corn becomes a little caramelized and really brings out the flavor of the corn. I prefer to use a cast iron skillet because it holds the heat better and it seems to caramelize the corn well, but you don’t have to use cast iron. I would not recommend a non stick kind, because you will not get the same results. Make sure your skillet is big enough so the corn is not over crowded.

Here’s what you need:

*corn, frozen or fresh; I used 1/2 bag of sweet frozen corn.

*1 TBS butter

*1 tsp. olive oil

*1 garlic clove, minced

*1/2 tsp. onion powder

*salt to taste

Heat a medium cast iron pan on medium heat; add butter and oil.

When butter mixture melts and starts to foam, add in the garlic. Saute for about 3 minutes or until garlic becomes soft. Add in the onion powder.

Stir for about 1 minute, this will help flavor the butter and oil mixture, but be careful not to let the garlic or the onion powder burn.

Toss in the corn and stir to coat the butter mixture all over the corn. Spread the corn in a single layer as much as possible.

Continue to cook, stirring occasionally for about 10 minutes; add the salt.

When corn starts to brown, remove from the pan and serve.

Waffle Iron Grilled Cheese with Bacon

Dust off your waffle maker and get ready to make some grilled cheese with bacon. Ya’ll, I can’t tell you enough how amazing this sandwich is. I’ve had plenty of grilled cheeses in my life, but this was one of the best. It is crunchy, cheesy and the bacon really tops it off. Some of the cheese ran out of the bread while toasting, then nestled it’s self underneath and stuck to the bread, which added a wonderful nutty flavor. I did not notice this until I took my first bite. It was then I thought I should have taken a picture of that side, since that was indeed, the most scrumptious side.

Unfortunately, I couldn’t stop eating one half until I stopped myself to take a picture to show you guys how good it truly is.

Here’s what you need to make your own:

*sliced bread; I used regular sandwich bread because that’s all I had on hand, but you can use any kind you like.

*spreadable butter

*sliced cheese, 2 slices per sandwich; I used Colby Jack

*bacon, 2 slices per sandwich

Heat up the waffle maker. As the waffle maker is heating, spread butter on each slice of bread.

Spray waffle iron with cooking spray.l Place bread onto the the waffle iron, butter side down. Lay one slice of cheese on to the bread.

Add the bacon on top of the cheese.

Cut the bacon in half of it does not fit the size of the bread.

Place another slice of cheese on top of the bacon.

Close the waffle iron and cook about 5 minutes or until cheese is melted and bread is golden brown.

Remove and serve.

Cast Iron Pepperoni Pizza

I love cooking in my cast iron pan. It makes a great sear on steaks and helps give fried chicken that wonderful crispy crust. I have seen a few blogs with pizza cooked in one, so I thought I’d try it and see if it was truly worth it. I was really pleased with the results. The crust did indeed get crispy and it was much easier than I thought it would be. I kept it simple and just did a pepperoni topping, but next time I might go wild and add more. So use your imagination and add whatever else you might like on yours.

Here’s what you need.

*1 TBS olive oil

*pizza dough; I used a store bought that was already prepared in the dough form.

*pizza sauce


*shredded cheese; I used a pizza blend.

Preheat oven to 475°

Prepare the dough.

Heat a large cast iron pan on medium high heat for about 5 minutes.Take the pan off of the heat. Pour the olive oil into the pan, with a paper towel, spread the oil all over the bottom and sides of the pan.

Place the dough into the pan.

very carefully spread the dough out using your fingers until it touches all sides of the pan.

Remember the pan is hot. I was really prepared to burn my fingers at least once, but I can gladly say I did not.

Next, spread on the pizza sauce.

Add as little or as much as you want.

Now layer on the cheese.

Then add the pepperoni or any other toppings you might like.

Bake for about 12 minutes. Take the pan out and gently lift up the crust to see if it is to your liking.

Cut into slices and serve.

Oven Chili Cheese Hot Dogs

First off I have to start out by saying that I usually do not like canned chili. I grew up with my parents always making homemade hot dog chili and I have always done the same….. and hot dog chili is not chili with beans. I had a debate with my hubby over that when I first made him hot dogs. There is a difference between chili that you eat in a bowl and chili that goes over a hot dog. Maybe it’s a southern thing? Now where was I? Oh yes, canned chili. I’m still not a huge fan, but for this it really works well. I wanted something quick I could put together fast and throw in the oven, so I broke down and bought some. You can make the homemade kind, and at some point I am going to try this with the homemade, but…well….for this, what can I say, I’m lazy.

Here’s what you need:

*1 can of chili; I used Hormel without beans

*hot dogs; these do not have to be precooked.

*ketchup, to taste

*mustard, to taste

*shredded cheese; I used a cheddar Colby Jack blend

*sturdy hot dogs buns or hoagie rolls; I find that hoagie rolls work better because they are sturdier. These are the kind I use and not always this brand.

Preheat oven to 350°.

Lay the hot dog buns, cut side up in a baking pan.

*tip* If you have a baking pan or dish that is too large, take some foil, ball it up and place into the empty space. This will keep the hot dogs from tipping over while baking.

Spread desired amount of ketchup and mustard on the inside of each bun.

My, that is a very up close and personal shot there. I guess when I took this shot, I wanted you to see waaaay down in there.

Place a hot dog in each bun.

Spoon some of the chili over each hot dog.

Then add desired amount of cheese on top of the chili.

Cover with foil.

Before covering the baking pan, spray the inside of the foil with no stick spray.

This will help keep the cheese from sticking to the foil while baking.

Bake for 40 minutes. Serve and enjoy!

Cheese Stuffed Chorizo Burgers

This burger is definitely for a cheat day. This is similar to my Chorizo Cheese Burger with Guacamole, but twice the burger and oozing with cheese. This will satisfy all your burger cravings. You might want to have some extra napkins handy when you dive in, but great burgers are supposed to be messy right?

Here’s what you need:

*1 Ib ground beef; I used 80/20

*1/2 Ib Mexican chorizo; casings removed

*2 TBS Worcestershire sauce or more to taste

*2 tsp onion powder or more to taste

*2 tsp garlic powder or more to taste

*1/2 tsp.coarse salt or more to taste

*hamburger buns

In a large bowl, add all ingredients except for the hamburger buns.

Mix just until blended.

Shape into 6 equal portioned patties. Place two slices of cheese over 3 of the patties. If you want a smaller burger, then divide into 8 portions, but you might have to cut the cheese slices in half so they will fit onto the patties correctly.

Place another patty onto the cheese slices. Seal the edges together to completely enclose the cheese.

This prevents all of the cheese from oozing out during cooking.

Heat a large cast iron skillet on medium high heat. When pan is hot, place patties into the pan.

Turn the heat down to medium if pan starts getting too hot. Cook for about 5 minutes or until bottom of the patty is brown. Turn over and cook about 5 minutes more or until they are done to your liking.

Remove from the pan, tent with foil and let rest for 5 minutes. Place on a bun then top with your favorite hamburger toppings and serve.

Carne Asada Breakfast Tacos

You know how on some mornings you get up still craving the previous night’s dinner, but you want something breakfasty (is that even a word?). That’s how I felt on this morning. We had Carne Asada leftover from dinner, and there were some hard shelled tacos in the pantry, so why not turn my craving into a breakfast taco. During my ah ha moment, I really had not planned on posting this, but it turned out so good that I had to share ( hence the lack of pictures on putting this all together). I mean, how can it not be good with the tasty morsels of beef mixed in with fluffy scrambled eggs, then smothered with cheese and all tucked into a nice, crunchy taco shell. *sigh* I’m really wishing I had another one right about now.

Here’s what I used:

*leftover Carne Asada (steak will be phenomenal in this as well), cut into small chunks.

*eggs; I used 2 eggs per taco

*1/2 TBS butter

*salt and cracked pepper to taste

*shredded cheese; I used a cheddar and Colby blend

*hard taco shells

Pre heat oven to 350°.

Place taco shells on a baking sheet and heat for about 8 to 10 minutes or until heated; set aside.

Heat a medium pan over medium heat ( I like to use a non stick one for cooking eggs); add butter.

In a bowl, whisk the eggs. When butter is melted add the eggs. When eggs start to set, gently move the eggs around with a spatula. Add carne asada, cheese and salt and pepper to taste, using the spatula gently mix all ingredients together. When eggs are set, but still soft, remove from the pan.

Place the egg mixture into the taco shells, top with more cheese if desired and serve.