LOADED POTATO CAKES

5 Medium Potatoes, peeled and cubed
1 Tablespoon Granulated Garlic
2 Tablespoons Butter or Marg.
2 Teaspoons Salt
10-12 oz. Sour Cream
1 Large Onion, chopped
2 Tablespoons Butter or Marg.
1 Lb. Bacon, cooked and crumbled
4 oz. Cheddar Cheese, shredded
1 Small Box Panko Bread Crumbs
Oil For Pan Frying

In a large pot, add the cubed potatoes and cover with water. Season with salt and boil the potatoes until soft and tender. While the potatoes boil, caramelize the chopped onion in a skillet with 2 tablespoons of butter and a little sugar or you can not caramelize and just fry them with a little salt added to them. Do this slowly over low heat, allowing the oinons to release their sugar and turn golden brown if caramelizing. Set aside. When the potatoes have cooked, drain and place into a large mixing bowl. To the potatoes, add the granulated garlic, butter, and salt and sour cream. Mix on medium speed until the potatoes are fully blended and smooth. Next, chop the bacon into small pieces and add it and the onions to the bowl of poatoes. Toss the cheese on top of all this. Stir the ingredients until they are mixed good and then taste to see it it needs any more salt. Cover the bowl and place in the ref. for 4-6 hours or overnight. It has to be chilled before it can be fryed so it will not fall apart. When the potatoes are chilled shape into small cakes not big ones or they will fall aprat. Place the panko breading in a shallow pan and one at a time gently press the cakes into the breading and sit aside. In a cast iron skillet heat a 1/3 cup of oil over medium heat. Allow the oil to get hot where it will sizzle when the cakes are put into the oil. Get a metal spatula to turn the cakes with, as it will not tear the breading off the cakes like a plastic spatula does.Fry one cake at a time and flip gently after you see the edges around the bottom get golden in color. The potatoes will soften a little when cooking so you have to flip them quickly. Can be served at breakfast or for lunch.

PRALINE BISCUITS

Margarine
Brown Sugar
Cinnamon Chopped Pecans
2 Cups Bisquick
1/3 Cup MIlk
1/2 Cup applesauce

Makes 12 muffins. For each muffin cup add 2 teaspoons margarine, 2 teaspoons brown sugar and 2 teasoons chopped pecans. Put in oven on 300 and let melt. Take our of over and then sprinkle with cinnamon. Mix bisquick, milk and applesauce. Equally divide batter on melted topping. Bake at 450 for 10 minutes. Inver onto cookie sheet or large plate for serving.

JIFFY CAKE MIX CINNAMON ROLLS

4-5 Cups Flour
1(9)oz. Box White Jiffy Cake Mix
2 Packs Quick Rise Yeast
1 Teaspoon Salt
2 Cups Warm Water
2 Tablespoons Butter
1/2 Cup Sugar
1 Teaspoon Cinnamon

In a large bowl, mix 3 cups of flour, cake mix, yeast, salt and warm water. Mix until smooth. Add enough flour to form a soft dough. On lightly floured board, knead dough for 6-8 minutes. Roll dough out 9 x 13 inch size and spread with butter. Sprinkle with sugar cinnamon mixture. Roll up and slice into 1 inch cuts. Put on greased sheet (parchment paper can be used also) and let raise about 15-20 minutes. Bake 15-18 minutes at 350.

PECAN BREAKFAST BAKE

Topping:

1/2 Cup Melted Butter or Marg.
1/2 Cup Hungry Jack Butter Flavored Syrup or any butter flavored pancake syrup
1/2 Cup Firmly Packed Dark or Light Brown Sugar
1 Cup Coarsely Chopped Pecans
2 Teaspoons Cinnamon


Crust Base:

2 Cups Self-Rising Flour
1/4 Cup Crisco, chilled
2/3 Cup Buttermilk

Topping:
1/3 Cup Cream Cheese Frosting or more to liking
Pre-heat oven to 400F. and spray a 8 x 8 baking dish. Set aside. In a medium bowl, combine the melted butter, sryup, brown sugar, pecans and cinnamon. Set aside. Place flour in a large bowl. Using a pasty cutter, or fork cut in shortening until the mixture resembles coarse crumbs. Add the buttermilk, stir just until dough leaves the sides of the bowl. Lightly flour your hands so the dough wont stick to them. Press dough into the bottom fo the baking dish. Using a fork, poke a lot of holes into the top of the dough. Pour the syrup mixture over the dough and spread with a sprayed spatula. Bake 15 to 18 minutes or until the dough rises and the edges are golden brown . The topping will be jiggly. Let cool. Heat the cream cheese frosting in a microwave for 10 to 15 seconds or until melted. May have to put this in a bowl. Stir and drizzle over the top of the cake.Cool around 15 minutes. Slice and serve warm. You can make a powdered sugar glaze intsead of using the cream cheese frosting by mixing some powdered sugar and milk together in a bowl and wisking good and drizzle over the cake.

BREAKFAST BURRITO'S

3 Flour Tortilla
1 Can Drained Black Beans
4 Eggs, Screambled
Sour Cream, to taste
1 Jar Salsa

Scramble the eggs. Lay tortilla on a plate. Put some eggs on it and then some of the black beans and salsa. Add some sour cream on top and roll up. Very good. I leave out the black beans as I don't care much for them. Can add some stir fried green and red peppers to this if you like. Serve with orange wedges.

MEXICAN CHORIZO SAUSAGE

If you love hot food then this recipe is for you. It is hot. The mexican chorizo sausage is found at Walmart back where the mexican cheese dip is near the deli. Most time it is in one long roll.

2 Mexican Chorizo Sausages
1/2 Cup Onion, chopped finely
1/2 Cup Red Chili Sauce
2 Eggs, scrambled

In a medium skillet put the sausage in after you have removed it from the casing. Crumble it. Then add the onon and cook, stirring frequently for 3 to 4 minutes or until the sausage is cooked through but not dry. Serve with desired amount of warm chili sauce on top. This is good to eat with scrambled eggs.

FRESH APPLE PANCAKE

1/2 Cup Flour
1 Tablespoon Sugar
1/2 Teaspoon Salt
2 Large Eggs
2/3 Cup Half-and-Half
1 Teaspoon Vanilla
2 Tablespoons Unsalted Butter or Marg.
11/4 Lbs. Granny Smith or Braeburn Apples around 3-4 Large Ones
1/4 Cup Brown Sugar
1/4 Teaspoon Cinnamon
1 Teaspoon Lemon Juice
Powdered Sugar for Dusting

Peel and core the apples and cut into 1/2 inch thick slices. Put the oven rack on the upper middle position. Turn on oven and preheat to 500. Wisk  to combine flour, granulated sugar, and salt in a medium bowl. In a second medium bowl, wisk eggs, half-and-half and vanilla until combined. Add liquid ings. to dry and wisk until there is no lumps. About 20 seconds. Then sit the batter aside. Heat butter in a 10-inch ovenproff skillet or cast iron skillet over medium heat until it sizzles. Add apples, brown sugar and cinnamon. Cook, stirring frequently with heatproff rubber spatula until apples are golden brown, around 10 minutes. Take off heat and stir in the lemon juice.  Working quickly, pour batter around and over apples. Place skillet in oven and immediately reduce oven temperature to 425 degrees; bake until pancake edges are brown and puffy and have risen above edges of skillet, about 18 minutes. Using oven mitts so hands won't get burned remove the hot skillet from the oven and  lossen pancake edges with the spatula, invert pancake onto serving platter and dust with confectioner's sugar. Cut into wedges and serve. Can use maple syrup to pour over the top of pancake.

STRAWBERRY AND BANANA CREPES

2 Eggs

1 Cup Flour
3/4 Cups Milk
1/2 Cup Water
1/2 Teaspoon Salt
2 Tablespoons Butter or Marg. melted
Butter or Marg. for sauteing
1/4 Cup Strawberry Preserves
1/4 Cup Cream Cheese
2 Bananas, sliced and cut in small rounds

Place the first 6 ingredients in a blender and puree. Ref. crepe bater for 1 hour or overnight so they will not tear. Grease a saute pan (6)in. across with butter, pour in 2 tablespoons of the batter and tilt the pan to spread the batter around into a 6 inch circle. Cook for 1 minute then flip and continue to cook for 30 seconds or until crepe turns light golden brown. Remove the crepe to a plate and make the rest of the crepes. In a bowl, combine the preserves and cream cheese until smooth. Spread some of the cream cheese mixture across the middle of a crepe and top with serveral slices of bananas. Fold over the edges to close. Do the rest of the crepes. Serve.

OLD TIME HOOTNANNYS

1 Stick Butter or Marg.
6 Eggs
1 Cup Milk
1/2 Teaspoon Salt
1 Cup Flour

Toppings:
Powdered Sugar
Jams
Syrup

Preheat the oven to 450. Place 1 stick of butter or marg. in a 9 x 13 glass pan. Put in the oven and melt the butter. Remove pan from the oven once it it melted and is starting to bubble. Beat the eggs in a medium bowl and add the milk and salt. Add the flour a little at a time and mix well. Pour the mixture in the pan over all the butter. Do not mix this. Can just stir a little with a fork. Bake for 12-15 minutes or until it is puffed and light brown.
Cut into squares and serve with jam or powdered sugar or syrup on top of each serving.

SWEET RICE

1 Cup Instant Rice
1/2 Cup Sugar or more
1/4 Stick Blue Bonnet Marg.
1/2 Cup Milk

Wash rice. Drain. Then cook as directed on box. Or just add one cup water in a kettle. Let water come to a boil. Then add the one cup of instant rice. Stir good. Put a saucer on top of the kettle to hold in moisture. When water is absorbed then take off  saucer and fluff. Add the 1/2 cup milk and sugar. Stir good. Add butter and put back on stove for a few mintues on low to let all get warm. Serve with biscuits, eggs and sausage for breakfast. If using regular rice cook and then drain. Then add the butter, milk and sugar. Put back on the stove to let get warm. Best served warm. Rice will thicken as it sets. It may be a little soupy at first. Just work with the ings. May need to add a little more sugar.

CRESENT SAUSAGE ROLLS

1 Lb. Sausage
1 Can Cresent Rolls
1 (8oz.) Pack Cream Cheese
2 Cups Cheddar Cheese


Brown sausage and drain. Mix sausage and cream cheese together. Pat out half of the cresent rolls on a sprayed cookie sheet. Don't divdie it in triangles. Make a bottom crust. Put sausage mixture on top of rolled out cresent roll. Top with 11/2 cups cheddar cheese. Put other layer of cresent roll on top of sausage mixture. Press together all around the sides with a fork. Top with remaining cheese. Bake at 350 for 20-25 minutes or until golden brown. Watch as they will scorch easy on the bottom. Can wait until they are about baked to add the cheese to the top of them. That way the cheese will not get hard.

BREAKFAST QUICHE

1 Roll Pork Sausage with Sage or loose pork sausage
6 Large Eggs
1 Teaspoon Baking Powder
20 Grape Tomatoes, cut in half
21/2 Cups Cheddar Cheese
Salt and Pepper
2 (9 Inch) Unbaked Frozen Pie Shells

Preheat the oven to 350. In a skillet cook the sausage until it is done, drain off the fat and sit this aside. In a medium bowl wish the eggs, baking powder, and the tomatoes together. Add the sausage and cheese and mix together very good. Use a big spoon to do this. Add the salt and pepper and mix again. Divide the mixture into half and pour each half into each pie shell. Bake for 30 minutes or until filling is set.

FRENCH TOAST

Butter
French Toast, sliced
Chocolate Syrup
Whipped Cream
Cream Cheese
Crushed Pineapple, drained

Butter the french toast and toast it. Let cream cheese be room temp. Take the toasted toast and put the cream cheese on on slice of the bread. Add some crushed pineapple. Then add the other slice of bread. Grill both sides with the butter. Put choc. syrup on top of the sandwich and then add some whipped cream and cherries to it.

PANCAKES OLD TIME WAY

With all of the pancake mixes that are out we can just pick and chose. They even have them now in the little jug that you can just add water and shake and pour. These are good to use when in a hurry. But if you don't want to do all that mixing just use this recipe. Most people call it fried bread but we use them as pancakes.

1 CUP FLOUR
1/3 CUP MILK or less
OIL
BUTTER
PANCAKE SYRUP

In a bowl mix the flour and milk together. If to thin add more flour not a lot tho. If to thick add some more milk. Should be like store bought mix made up. Take a skillet and put some oil in it not a lot or they will be to greasy. Pour the pancake mix in, I usually fix this in a small skillet to just fry one at a time. Turn down on medium or low heat and let fry or cook until bubbles form around the edge. Lift it up to make sure it is not burning on the bottom. You want it to be a little brown. Flip over, if you do not have enough oil, then add a little more. I take my pancake turner and flatten them if they are not done in the middle. Not to much tho. Sometimes I take and use the edge of the turner and sort of make splits in them, small ones, so they will get done. Put in a plate. We usually just eat one. But they can be stacked. Put butter on top and let melt and then add the warm pancake syrup to it. Now I wonder if my hubby may not want one this morning for breakfast. lol. They may not sound to good but trust me they puff up and are thicker than regular pancakes and are so good. Just don't burn them and make sure they are done in the middle. This is a simple and quick way for a instant pancake.

SWEET RICE FOR BREAKFAST

Some people have never heard of eating sweet rice for breakfast. We all use rice but most in the city use it as a dinner or lunch recipe. This is to be eaten for breakfast.

1 CUP WATER
1 CUP INSTANT RICE
1/2 CUP SUGAR
3 Tablespoon Blue Bonnet
1/3 CUP MILK or maybe a little less

In a saucepan bring the water to a boil. Add the rice, stir and take off the stove, (you can use regular rice and cook it using directions). Put a lid on the rice and let sit until water is absorbed or until fluffy. Add the sugar and butter and milk to it and put back on stove and let simmer until butter or marg. melts but watch it as it will burn on the bottom. Use low heat. I let mine simmer for a little before taking off stove to combine the sugar milk and butter. If to much milk drain some of it off.
Take off stove and serve. Eat with biscuits. We like to serve it with biscuits, eggs, fried bologna or bacon. This makes enough for three people.

CHOCOLATE GRAVEY FOR BISCUITS

When you say chocolate gravy for biscuits some people look at you like you have lost it. But here in the mountains it is a favorite thing to eat for breakfast. If you are like me and just have to have that chocolate. Make sure you are not a diabetic tho. As it is loaded with calories. It is not good unless you put some sliced blue bonnet or other marg. on top of it and let it melt before eating it. That is the trick.  More calories lol.

3 Tablespoons Cocoa (I use Hershey's)
2 Tablespoons flour
3/4 Cup Sugar
2  Cups Milk
Sliced Marg.

In a bowl combine the flour, sugar, cocoa. In a medium saucepan pour the milk in it and add the combined ings. Wisk it good. Sometimes it is hard to combine but just work with it. Turn the stove on medium and keep stirring it as it will stick to the bottom of the pan. Cook until it becomes a little thick. Just keep stirring. I think it takes forever sometimes.lol.
 Take off of the stove and stir again. It gets thick all at once. Put some in a bowl and put some sliced marg. on top of the gravy. Crumble your biscuit in the gravy, do not add a lot of biscuit to the bowl as it makes it to dry. Or you can just put some marg. in the kettle and then pour the gravey over your whole biscuit either way it is choc. heaven. You can taste it as it is cooking to see if it is sweet enough. If not you can add some more sugar. You do not want it to be real sweet. Some people like it so sweet it is just like eating liquid fudge. This is good to eat with bacon or ham. The sweet and the salty is just a good combination. Also some fried eggs to. To me Hershey's is the best to use as it is more choc. flavor and is also unsweetened.

PINEAPPLE TEXAS TOAST

1 Loaf of Texas Toast
1 Egg
1 8oz. Cream Cheese, softened
1/2 Can Crushed Pineapple, drained
1 Small Cool Whip or 1 can Redi Whip
Marchanio Cherries
Butter or Marg.

In a bowl put in the drained pineapple and then add the 1/2 block of cream cheese. Add some cool whip to this and mix gently. Take a piece of the texas toast and put  some of the pineapple mixture on it. Put the other piece of bread on top. In a small bowl beat the egg and add 1/2 teaspoon sugar and beat again. Take the sandwich and dip one side in the egg mixture. Next do the other side. Take the butter or marg. and put in a skillet and melt. Lay the sandwich down in the butter. Take out and put on a clean plate. Melt some more butter and then take the sandwich and put the other side in the butter. Grill. Flip and grill the other side. Take out and put on plate. Cut in half. Put some pancake syrup on top of sandwich with some cool whip and a cherry. Very good.

BANANA BREAD FRENCH TOAST

1 Loaf of Banana Bread
1 Egg
1/2 Teaspoon Sugar
Butter
Chocolate Syrup
Cool Whip
Cream Cheese, softened
Pancake Syrup

Make a loaf of banana bread or buy a loaf and slice off 2 pieces of it like for texas toast. But the egg in a bowl with 1/2 teaspoon sugar. Mix good. Take and spread some cream cheese on the bread. Put the other slice of bread over the cream cheese. Dip the sandwich in the egg mixture. Melt the butter in a skillet. Put the sandwich in the butter. Grill in the butter on both sides of the bread. Cut in half. Put some syrup and butter on top of it and can also use some choc. syrup drizzled on top of it. Put some cool whip on top.

OPEN FACED EGG AND BREAKFAST SANDWICHES

4 Eggs, Beaten
1/2 Onion, chopped
1/4 Bell Pepper, chopped
4 oz. Sliced mushrooms or 1/2 can, drained
1/2 Roll Breakfast Sausage
4 oz. Cream Cheese, softened
1/4 Cup Chopped Black Olives
4 Tablespoons, marg.
4 Slices Bread
Salt and Pepper


Melt the 4 Tablespoons of butter in microwave
Brush on both sides of the bread. May take more butter.
Brown Bread on both sides in a skillet until light brown
Remove and place on a plate
Fry the sausage and pepper and onions and mushrooms, If it has a lot of grease drain some of it off. Stir in the eggs and cook for 1 minutes or until eggs are done. Stir in the olives, cream cheese and butter. Add salt and pepper. Spoon over the toast. Serve.

MEAT PIE

1Pie Deep Dish Pie Crust
1 Lb. Ground Chuck
3 eggs, beaten
2 Cups Cheddar and Moz. or Cheddar and Monterey Jack Cheese
1/2 Cup Milk
1 Teaspoon Soul Seasoning
1/2 Medium Onion, chopped

Brown the ground chuck and onion, drain. Add the soul seasoing while frying. Put the ground beef mixture in the pie shell. Add the cheese and then add the milk to the beaten eggs. Pour over top of cheese. Bake for 30 minutes.