Blueberry Sour Cream Skillet Bread with Streusel Topping

Today, July 11th, is National Blueberry Muffin Day. Okay, so this is not a blueberry muffin, it is something better. And I mean way better! My skillet bread uses a simple batter that could be used for muffins, but why when you can make skillet bread. The cast iron skillet allows the bread to cook evenly and gives a nice crust to the outsides of the bread.

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The sour cream and lemon juice add a nice tang to the sweet and tartness of the blueberries. You will want to definitely make this for breakfast tomorrow. I should have made two because my first bread was gone in a couple of hours. I had to hide a piece for my wife to have when she got home. Darn kids wouldn’t stop eating it. :))

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Continue reading Blueberry Sour Cream Skillet Bread with Streusel Topping

Bacon and Egg Bake with Sausage Gravy

Okay so the kids have been out of school for over a week now. I am trying to figure out a schedule that works for me and them because it usually takes me a few weeks to get used to a new routine. Of course they are already bored and letting me know there is nothing to eat in the house or all the food is the “same old same old”. I was tired of hearing them complaining the other morning, so I came up with this quick breakfast bake using ingredients I had on hand. There are many versions of this recipe on the web, but none topped with sausage gravy. Yum!!

Bacon and Egg Bake with Sausage Gravy

The great part about this recipe is you can add any ingredients your kids like. They could even make this themselves. Quick and easy and maybe the kids will not complain for a couple of days.

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Basic French Toast

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I have been known to spoil my kids with food. They all have exceptional palates. Many mornings, before school, I will fix them a hot breakfast. I also like to make a nice breakfast, on the weekends, when they have a sleepover with friends.

Everyone needs a basic go to French toast recipe. I add a little more vanilla and cinnamon than most recipes. If I’m out of cinnamon sometimes I will substitute pumpkin spice. I like to use Texas toast in my recipe because the thicker slice bread holds together better. Cook it on a slightly lower temperature and a little longer to firm up the bread. This keeps the toast from soggy in the middle.

(TIP: Be sure to butter your griddle or pan before each batch.)

I fix a whole loaf of bread when I make french toast. It freezes well and can be reheated in the toaster straight from the freezer. (To make a smaller quantity just cut the recipe in 1/3rds. See bottom of post for recipe.)

This recipes makes 15 slices of French Toast.

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January 28 is National Blueberry Pancake Day

Foodimentary - National Food Holidays

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Here are today’s five thing to know about Pancake:

  1. The first ready-mix food to be sold commercially was Aunt Jemima pancake flour introduced in 1889.
  2. Maine produces 99% of all the wild blueberries in the United States of which 90% are frozen.
  3. The world’s largest pancake breakfast was held in Springfield, America in 2012.
  4. It is widely believed that the tradition of pancake races began in 1445 in Olney in Buckinghamshire when a woman was making pancakes but lost track of time.
  5. The highest ever flip was performed by Dominic Cuzzacrea. The pancake reached a height of 9.47 metres at the Walden Galleria Mall in Cheektowaga, New York, USA, in November 2010.

Daily Quote: “The laziest man I ever met put popcorn in his pancakes so they would turn over by themselves.”~W. C. Fields

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Today’s Pinterest Board : Foodimentary

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Today’s Food History

  • 1807 London’s Pall Mall becomes the first…

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