Green Salsa Eggs

A very easy recipe, takes 5 minutes and tastes great. What more can you ask for?

Green Salsa Eggs – Serves 1
eggs 4
2 eggs
1 tablespoon minced onion
1-2 teaspoons minced garlic (or a small squirt of garlic in a tube like I did)
2 tablespoons green salsa (salsa verde)
1 tablespoon minced cilantro
2 tablespoons grated cheese (I used cheddar but jack would be good)
1/4 cup corn tortilla chips crumbled
1 tablespoon olive oil

eggs 1

eggs 2

eggs 3

Warm your pan over a low heat. Add olive oil, onion, and garlic. Saute for 1 minute. Add green salsa and all but a pinch of the cilantro. Saute for 1 minute. Add tortilla chips. Stir together until all the chips are coated with the salsa mixture. Add eggs and stir until cooked most of the way. Mix cheese into the egg mixture and turn off the heat. Plate up with a couple tortilla chips on the side and the rest of the cilantro on top of the eggs. Eat and enjoy!

eggs 4

Jelly Jar Deserts

I found some of these floating around the internet and was wondering what I was missing. Is this a new fad that I didn’t catch or is it something that only a couple people are doing and if so why? Well, so I tried a couple of them out and I have to say they are way cool. Super cool. I’ll be testing more out as I go along (and as I get more jelly jars, all of mine are tied up storing jelly for me).

Peach or Berry Cobbler in a Jar

1 pound frozen peaches or berries
1/4 cup brown sugar
1 tablespoon cornstarch
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup Bisquick mix
1/2 cup sugar
1/2 cup milk
1/4 cup butter melted

Preheat oven to 350. Spray 4 small (8oz) jelly jars with non-stick spray and set on a foil lined baking sheet.

Mix together the fruit, brown sugar, cornstarch, cinnamon and nutmeg. Spoon evenly into the 4 jars. In another bowl mix the Bisquick, sugar, milk and melted butter. Pour evenly over the fruit in the jars.

Put the jars into the oven while they are still on the lined baking sheet and bake for 30-35 minutes or until the fruit is bubbly and the top is brown.

Let cool some before eating, because of the jars it might take hours. You can serve in the jars with a little whipped cream or a spoon of ice cream on top or just by itself…they are wonderful.

Monkey Bread in a Jar
1 tube refrigerator biscuit dough with each biscuit cut into quarters
1 ripe banana, diced
1/2 cup brown sugar
1/4 cup butter melted
1 tablespoon cinnamon

Preheat oven to 350. Spray 4 small (8oz) jelly jars with non-stick spray and set on a foil lined baking sheet.

Mix together the biscuit dough pieces, banana, brown sugar, butter and cinnamon. Spoon evenly into the 4 jars.

Put the jars into the oven while they are still on the lined baking sheet and bake for 30-35 minutes or until the top is browned and slightly crispy.

Let cool some and eat right out of the jar.

Blueberry Cream Cheese Baked French Toast

This looked and sounded too good not to repost. Original Recipe Here. I’m going to be making this in the very near future…you can count on that.

12 slices bread, any kind
2 8oz packages cream cheese, room temperature
1 cup blueberries, fresh or frozen
12 large eggs
2 cup milk
1/3 cup maple syrup or honey
1 cup sugar
2 Tablespoons cornstarch
1 cup water
1 cup blueberries, fresh or frozen
1 Tablespoon butter

French Toast Casserole:
Spray 9 X 13 inch dish with Pam. Cut or tear bread into cubes and arrange in the bottom of dish
Cut up cream cheese into 1 in cubes. Drop the cream cheese cubes over the top of the bread. Sprinkle 1 cup blueberries over the top.
In mixing bowl, combine 12 eggs, 2 cups milk, 1/3 cup maple syrup. Pour this mixture over the bread, cream cheese and blueberries. Cover with foil and refrigerate overnight.
Blueberry Sauce:
You can make this ahead of time and refrigerate, then warm up before serving.
Stir together 1 cup sugar and 2 Tbls cornstarch in a medium sauce pan. Add 1 cup water and stir until smooth. Stir well so cornstarch won’t be clumpy. Heat to boiling and stir 2-3 minutes until thickened.
Add 1 cup blueberries, simmer for 8-10 minutes, stirring occasionally until blueberries start to burst. Don’t let them all burst. I like some of the blueberries whole.
Turn heat off the blueberry sauce and stir in 1 Tbls butter. Store in plastic or glass container and refrigerate until ready to use.
The next morning preheat oven to 350 degrees. Take casserole out of the refrigerator. Place covered cassrole in a 350 degree oven and bake for 30 minutes. Then uncover and bake for another 25-30 minutes or until top is a golden brown and the center is set.
While the casserole is baking, you can heat up the blueberry sauce on top of the oven or microwave until warm. Serve over top of casserole.

Alternate Sauce, I call it cheating.
Take jam or preserves, what ever flavor of fruit you are using to make this. Put preserves in small sauce pan, add 1 Tbls cornstarch, mix until smooth, add additional fruit if desired. Warm in sauce pan until smooth and thickened. Serve over the french toast, ice cream or anything else you can think of.

Dutch Baby

A dutch baby is a very large pancake that is baked in the oven. It’s best if you make it in a 12″ cast iron pan but you can make this in a 9×9 baking dish. It just won’t turn out as pretty but it will still taste good.

1 cup milk
1 cup flour
5 eggs
1/4 cup butter
lemon juice
powdered sugar

Preheat oven to 400. Once oven is at temp place cast iron skillet or baking dish, with butter in it, in the oven for 10 minutes to heat pan and melt butter. In a bowl mix together milk, flour and eggs. When oven has come to temp very carefully remove baking dish/skillet and slowly pour mixture in it. Sprinkle nutmeg over mixture and put back into oven. Bake for 30 minutes or until the top starts to curve over the edges and starts to brown. Remove from oven and let cool for a couple minutes. Cut into wedges and serve with lemon juice and powdered sugar (or jam if you want to).

My Dutch Baby breakfast….served with Cherry Butter on top. YUM!


Very easy recipe. It’s good for cleaning out the fridge. Pretty much anything goes in this one.

6 eggs
1/2 cup milk
1 cup cooked meat (bacon, sausage, chicken, salmon, ham, shrimp, chorizo*)
1 cup sauted veggies (mushrooms, bell peppers, tomatoes, onions, broccoli, spinach)
2 tablespoons fresh herbs (basil, oregano, dill, cilantro, parsley)
1 cup cheese (cheddar, jack, mozzarella, swiss, feta)
other (salsa, sour cream, hot sauce)

Preheat oven to 400 degrees. Butter the bottom and sides of a 9×9 baking dish or oven safe 12″ skillet. Mix together eggs, milk, salt and pepper. Pour into dish/skillet. All meat should be cooked, leftovers are great in this, and all veggies should be sauted so they are at least partally cooked since the cooking time for the eggs isn’t long enough to cook anything else in the mixture. Layer into the eggs the meat/veggies/herbs and cheese you want to add into the fritatta. Press ingredients into the eggs. Bake 15-18 minutes or until the center is almost cooked through. Let cool for 10 minutes and turn out of dish/skillet onto a cutting board and slice. Top with sour cream and maybe some fresh herbs or salsa.

Good combos:
~smoked salmon, spinach, jack cheese and dill
~sausage, peppers, mushrooms, onions, mozzarella cheese and oregano
~ham, broccoli, mushrooms, swiss cheese and parsley
~chorizo*, jack cheese, peppers, onions, tomatoes, salsa and cilantro
~shrimp, tomatoes, onions, feta cheese and basil
~chicken, tomatoes, spinach, cheddar cheese, basil, oregano and parsley
~peppers, onions, mushrooms, spinach, cheddar and jack cheese, parsley

*chorizo is a mexican sausage. I would recommend that you get the raw kind, squeeze a little out of the tube and cook in a separate skillet. It does fall apart some, not like regular pork sausage. Don’t drain the grease off and you might want to whisk it into the eggs before you put them in the dish to be baked.

Stuffed French Toast

This is a nostalgic favorite of mine. We actually had it at a restaurant when we were on our honeymoon. It’s become a very special favorite of both of us. We usually have it with Mimosas (orange juice and champagne) since that’s what we ate for our first breakfast as a married couple. And this recipe is for 2 people but it’s easily expanded for more.

4 slices texas toast
3 eggs
2 tablespoons milk
1/4 teaspoon fresh ground nutmeg
1/4 teaspoon ground allspice
1 cup cream cheese softened
1/2 cup finely chopped pecans
1 tablespoon honey
raspberry jam
powdered sugar

In a bowl combine cream cheese, pecans and honey. Mix together well and put into a zip bag with the tip cut off. Set aside. Take the toast and cut a small slice into the side of the bread. Cut through the slice into the bread and make a pocket in the inside, like you were making a stuffed chicken breast or pork chop. Stick the cut tip of the bag of cream cheese into the slice in the side of the bread and squeeze about 1/4 of the mixture into the bread. Use your fingers to gently spread the mixture inside the toast by pressing on the sides of the bread. In a large enough bowl whisk together egg, milk, nutmeg and allspice. Dip the bread into the egg mixture and cook in a skillet with melted butter on medium heat until cooked on both sides. Melt raspberry jam in a small bowl in the microwave. Top the french toast with powdered sugar and raspberry jam syrup. Enjoy!


This is a favorite of mine. The original recipe is HERE and although it is a good one I’ve made some changes that work for me. The recipe calls for steel cut oats but they are also called groats in some markets. I found them easily at my natural food store.


1 cup steel cut oats
1 cup dried cranberries
1 green apple diced small
3 cups water
1 tablespoon butter

In a sauce pan bring the water and oats to a boil. Reduce heat until it comes to a simmer. Simmer for about 20 minutes. Add cranberries and apple and cook covered for another 10 minutes. Check to see that the oats are cooked through. If they aren’t you can cook for another 5-10 minutes. If they are add butter, stir for a couple minutes and serve.
Stir and remove to serving bowls.