Ingredients

Directions

1. Preheat oven to 350°F. Grease a bunt or tube pan.
2. Mix sugar & cinnamon in a large resealable plastic bag.  Cut biscuits into quarters.  Shake 6-8 biscuit pieces in the mixture.  Arrange the pieces in the bottom of the pan.
   
3. Sprinkle each layer with raisins & optional nuts. Continue the process until all biscuit pieces are coated & placed in the pan.
4. In a small pot, over medium heat, melt the margarine with the brown sugar. Boil for 1 minute. Pour over biscuits.
5. Bake for 35 minutes. Remove from oven & let cool in pan for 10 minutes. Turn out onto serving dish/platter.

Chef’s Note: Do not cut the bread! It’ll pull apart easily!

Ingredients

Directions

1. Heat griddle or skillet over medium to low heat.  In a large bowl combine flour, salt, baking powder, & sugar.
2. In another bowl, combine evaporated milk, lemon juice, & lemon zest.  Let rest for 4-5 minutes.  Add egg, vanilla, & melted butter.  Lightly stir to blend.
   
3. Gently combine wet & dry ingredients (wet into dry).  Stir to blend ingredients.  Add more milk if batter seems too thick.  Do not make too thin of a batter.
4. Melt a dab of butter on heated skillet/griddle.  Drop batter by ¼ cups & cook until golden (approximately 1-2 minutes per side).  Serve with softened butter & syrup of choice.

Chef’s Note: You can substitute buttermilk for the evaporated milk & lemon juice & zest.

Ingredients

Directions

1. In a large skillet, brown the sausage.  Drain the grease.  Put it in a food processor & chop to fine pieces.  Set aside.
2. Add 4 c. of milk to the skillet, stirring in the beef bouillon, seasoned pepper, and garlic herb seasoning.  Simmer over medium heat for 5 minutes.  Stir in sausage, add the remaining milk, & simmer for another 5-10 minutes.
3.  In a separate bowl, mix 1 c. of warm water with 1 tbsp of flour.  Stir until well mixed.  Continue to add flour, 1 tbsp at a time, until the consistency of the mixture is that of a thick cake batter.  Pour the flour/water mixture into the skillet & stir thoroughly until the gravy begins to thicken.
4. Remove from the heat & pour generously over freshly baked biscuits.  Serve.

Chef’s Note: We like the Jimmy Dean brand of sausage and prefer Pillsbury Buttermilk Biscuits.  If the gravy ends up too thick, add more milk.

1. Make sure your potatoes are washed & diced.  Leave the skin on.
2. Put the potatoes in a pot of water, approximately 3 qts, with 1 tbsp of kosher salt on the stove.  Turn hear on high & bring to a boil until potatoes are fork tender.
3. Dice the onion & bell pepper.  In a cast iron skillet, render the bacon with the onions & peppers on medium heat.
4. Strain potatoes & throw into the cast iron skillet with the peppers & onions & a pat of butter.
5. Really mash down with the weight of another skillet, & set on medium-medium low heat until you finish cooling the rest of your breakfast, about 5-10 minutes.  The bottom should form a nice crust on it.
6. Salt & pepper to taste.  Add a dash of hot sauce if you like.

Scramble two or three eggs.  Crush the Doritos up just a little, & put on the plate.  Put scrambled eggs over the top of the Doritos.  Add shredded cheddar over the top, to taste.  Top with your favorite taco sauce.  Eat.

Chef’s Note: It might sound kind of trashy, but good is good.  Taco Bell mild sauce works REALLY WELL.

1. Preheat oven to 325°F. Spray bread pan with non-stick cooking spray then lightly dust with flour.
2. In a large bowl, beat eggs & sugar until light & fluffy. Beat in bananas, apple sauce, milk, olive oil, vanilla extract, & Kahlua.
3. In a separate bowl, sift together the flour, baking powder, baking soda, & salt.
4. Stir flour mixture into banana mixture, mixing until well blended.
5. Fold in walnuts & chocolate chips. Pour batter into prepared pan.
6. Bake in preheated oven until golden brown & a toothpick inserted into the center of the loaf comes out clean (usually around 1 hour). Turn bread out onto a wire rack & let cool.

1. Preheat oven to 350°F. Grease & flour 2 loaf pans. Combine sugar, oil, eggs, vanilla & lemon extracts in a large bowl; mix well. Stin in poppy seeds.
2. Sift together flour, baking powder & salt. Add flour mixture & milk to sugar mixture alternately, mixing well after each addition. Divide batter evenly between prepared pans.
3. Bake loaves for 45 minutes or until a toothpick inserted in center comes out clean. Loosen edges from sides of pans. Cool loaves in pans for 10 minutes. Turn out onto wire racks.
4. For icing, blend lemon juice & confectioners’ sugar in a small bowl. Drizzle over warm loaves.

1. Mix all ingredients & bake for 1 hour at 350°F.

1. Combine flour, sugar, baking powder & salt. In a separate bowl, mix together egg, milk, vegetable oil & bananas.
2. Stir floud mixture into banana mixture; batter will be slightly lumpy.
3. Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop batter onto griddle, using approximatly ¼ c. for each pancake. Cook until pancakes are golden brown on both sides. Serve hot.

1. Heat oil in a large skillet
2. Over medium high heat, saute the sausage until browned & cooked thoroughly.
3. Stir in butter until well blended.
4. Stir in flour until mixture is thick & pasty.
5. Reduce heat to medium low & slowly add the milk, stirring constantly, until mixture is thick & bubbly. Continue stirring until desired consistency.
6. Add salt & pepper to taste.
7. As gravy simmers & thickens, prepare biscuits as indicated on the package.
8. For each serving, slice biscuit in half & pour gravy over open-faced biscuits.

Chef’s Note: I recommend Aidell’s Chicken & Apple or Portobello Mushroom sausage.