Category Archives: Recipes

I’ve seen a lot of recipes for Egg Muffins online, however this is the way we like to make them! They can be made ahead and frozen for a quick breakfast when you are running out of time. Just pop them in the microwave and reheat!

Scrambled Egg Muffins

½ pound pork sausage (or use ground turkey for a healthier version!)
12 eggs
½ cup chopped onion
¼ cup chopped pepper (red or green)
½ tsp salt
¼ tsp garlic powder
½ cup shredded cheddar cheese
¼ tsp pepper

In a skillet brown the sausage and then drain. In a bowl beat the eggs and then add the onion, peppers, salt, pepper and garlic powder. Stir in the sausage and cheese. Spoon 1/3 capfuls into your grease muffin cups.

Ready for the oven.

Ready for the oven.

Bake at 350 for 20-25 minutes. Let cool on a rack.Let cool on a rack.

Enjoy immediately.

Scrambled Egg Muffins

Scrambled Egg Muffins

Or freeze to enjoy later!

Freeze to enjoy later.

Freeze to enjoy later.

As you know I love giving and receiving homemade gifts. As we enter into the busy holiday season one of the gifts I like to make is homemade lip balm. I make lip balm every year and give some away and keep enough to keep me supplied. I just love it that much!

I purchase these cute little tins from Rose Mountain Herbs and with a homemade label your gift looks very professional.

home remedies

Perfect size for lip balm.

The recipe is simple and the lip balm can be mixed up in no time. I use local honey and our own beeswax! We haven’t had bees in a while but we still have a good supply of beeswax. The beeswax gives the lip balm a beautiful color.

lip balm, homemade creams, prudent living

Ingredients for Lip Balm

The vitamin E is squeezed out of the Vitamin E capsules; you get about 3 drops out of one capsule.

Here is the recipe:

6 Tbsp almond oil
2 tsp honey
4 tsp beeswax, grated
5 drops vitamin E oil
5 drops peppermint essential oil
8 – ½ oz lidded pots

In a double boiler, melt almond oil, honey and beeswax together. I used a tin can placed in water.

Remove from heat, allowing mixture to cool slightly. Add vitamin E and peppermint oils and stir until well blended. Spoon into tins and allow to cool before covering.

lip balm

Finished product.

Warning! If you make this once you will love it so much you will want to make it every year!

I love the holidays and pumpkin bread is just one of those treats I enjoy having around Thanksgiving.This recipe is called Pumpkin Nut Loaf Cake only because it is has a consistency almost like a cake.  It smells wonderful and tastes even better!

Pumpkin Nut Loaf Cake

2 large eggs
2 cups sifted cake flour
2 tsp pumpkin pie spice
2 tsp baking powder
1 tsp salt
½ tsp baking soda
1 can (15oz) unsweetened pumpkin
1 cup dark brown sugar
½ cup heavy cream
2 Tbsp butter, melted
½ cup chopped walnuts

Arrange a rack in the middle of the oven and preheat the oven to 400. Lightly coat a 9×5 inch loaf pan with cooking spray.

To make the batter stir the flour, pie spice, baking powder , salt and baking soda together in a large bowl. Whisk together the eggs, pumpkin, brown sugar, cream and melted butter in a large glass measure. Pour into the flour mixture and mix until just moistened.

Ingredients for pumpkin bread

Ingredients for pumpkin bread

Pour the batter into the prepared pan and top with the chopped nuts.

Top batter with chopped nuts.

Top batter with chopped nuts.

Cover loosely with foil that has been lightly spayed with oil. Bake for 25 minutes.

Top with foil

Top with foil

Removed the foil and continue to bake for another 20-25 minutes or until a wooden pick inserted in the center comes out clean. I cooked it a bit longer than 25 minutes! Cool in the pan for 5 minutes, then invert onto a rack to cool completely.

Pumpkin Nut Loaf Cake

Pumpkin Nut Loaf Cake

Store tightly wrapped in plastic. Makes one loaf. This loaf also freezes well.

Pumpkin Nut Loaf Cake

Pumpkin Nut Loaf Cake

My Flagstaff Home

My mother-in-law is an excellent cook and has introduced me to many wonderful recipes. This is one of those delicious casseroles that makes an excellent side dish. Maybe you want to serve it over the holidays. It goes wonderfully with ham. I’ve also served it with fish and it was amazing. As you can see from the photo we almost finished it up before I remembered to take a photo!

Pineapple Caserole

½ cup sugar
3 Tbsp flour
3 eggs
20 oz can crushed pineapple, unsweetened
4 slices of bread, cubed
1 stick butter, melted

Combine sugar, flour and eggs. Add pineapple with juice.

canned pineapple, casseroles, recipe

Crushed pineapple.

Place in a buttered casserole. Pour melted butter over the cubed bread and stir to mix well.

casserole topping, prudent living

Cubed bread to top casserole.

Top casserole with the bread crumbs. Bake 350 for one hour. Serve with your main dish.

Casseroles, Easter

Pineapple Casserole

As you can see it was a big hit!

home cooking, pineapple, bread

Casserole just about finished!


Featured at Home Matters Linky Party

My sister-in-law is an amazing woman. Not only is she a successful business woman but she is a fabulous cook. Many of her recipes have become favorites of ours including her recipe for Cheese Toast.

Thankfully the recipe only makes 12 pieces, although you could double it for larger crowds. It is so delicious you might be tempted to eat more than you should!

Bread for Cheese Toast.

Bread for Cheese Toast.

Cheese Toast

½ tsp dried thyme
½ tsp cayenne pepper
½ cup olive oil
1 loaf of olive bread (approx. 5×11), cut lengthwise into ¼” slices (other types of bread work well too)
4 oz of Parmesan or Gruyere Cheese, grated (1 cup)

Heat your oven to 300 degrees. Line two baking sheets with Silpats or parchment paper and cooling racks.

Stir thyme and cayenne pepper into the olive oil. Place bread on the racks in one layer. Brush with oil.

Brush bread with oil mixture.

Brush bread with oil mixture.

Sprinkle the cheese evenly over the bread.

Sprinkle bread with cheese.

Sprinkle bread with cheese.

Bake until golden and crunchy about 25-30 minutes. Cool on the racks.

Cheese Toast

Cheese Toast

Store in airtight containers for up to one week. Believe me it won’t last that long, it will be consumed long before the week is up!

Store in an airtight container.

Store in an airtight container.

This would be a perfect appetizer to enjoy over the holidays.

 

I’ve shared my recipe for our Amazing Waffles but another favorite in our house is the recipe for Perfect Pancakes. Quick and easy to mix up, you’ll be enjoying these perfect pancakes in no time!Perfect Pancakes

Recipe Box: Perfect Pancakes

2 cups flour
2 Tbsp baking powder
2 Tbsp sugar
½ tsp salt
2 cups milk
2 eggs
½ cup sour cream
4 Tbsp butter, melted

Mix the dry ingredients in a large bowl. Scramble the eggs in another bowl with some of the milk. Add all wet ingredients to the dry mix with a whisk. Mix just enough so the batter is fairly smooth, there may be some lumps. Use 1/3 cup measure to pour. Cook on each side until golden brown.Cook until golden brown on each side

Makes 16-20 perfect pancakes!

Perfect Pancakes

Perfect Pancakes

Can’t think of a better way to start off the weekend!Perfect Pancakes Delicious to the very last bite!Perfect Pancakes

 

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