Fluffernutter Bread Pudding

My Venture into Bread Pudding
Have you ever heard of a fluffernutter sandwich? If you're from the northeastern part of the U.S., you probably have. It's a sandwich made with peanut butter and marshmallow crème. Very yummy. If you make it like a grilled cheese sandwich, it's exceptionally yummy. Those wonderful fluffernutter sandwiches were the inspiration for this bread pudding recipe.

When I was developing this recipe, I made it 4 billion times – tweaking things here and there until I got it the way I liked it. I can now say that I'm officially SICK of bread pudding and I never want to taste or smell peanut butter again. This leads me to a story.

Last week, I was driving through the campus where I work. I was singing along to Katy Perry's "California Gurls" when an approaching car unexpectedly turned in front of me going, like, .000001 mph. It came as no surprise that a blue-haired old lady was driving the car. I don't want to speculate about how old she was but I'm confident she learned to drive chariots when Ramses II was Pharaoh. I slammed on my brakes and it took every ounce of self-restraint I had to not give her a friendly, one-finger wave. However, it's hard to flip off mummified old ladies when you're been singing offkey to perky music. Upon closer observation, I realized she was attempting to turn onto a sidewalk instead of the entrance of a nearby parking lot. A long time ago, the University put up some short cement pillars at the entrance of the sidewalk so that confused drivers wouldn't turn onto it thinking it was the entrance of an interstate freeway or something. I fully expected the driver, after realizing the cement pillars were blocking her path down the sidewalk, to back up and get the hell out of my way. No. She sat there…HONKING HER HORN. Yes. Honking her horn. So I thought, "Well, maybe she's having a heart attack or something…". So, I got out of my car and asked if anything was wrong. She rolled down her window and exclaimed in an irritated voice, "Well, I keep honkin' my horn but nobody's openin' the gate!" I just stared back and blinked. I then explained that the cement barricade was not a gate and the "road" she was trying to turn onto was actually a sidewalk. "A SIDEWALK?!", she bellowed back. I then pointed out where she should turn to get into the parking lot. Meanwhile, cars were backing up in both directions because she was blocking both lanes in her huge grandma-mobile that was only slightly smaller than the Nile riverboats I'm sure she rode in as a child. She then started backing up and I walked back to my car. I got in my car and she was still backing up. I put my car in gear and adjusted the air conditioning and she was still backing up. After what seemed like 14 days, her back tires finally hit the opposite curb, she put her boat in drive, and she went on her merry way.

What does this have to do with Fluffernutter Bread Pudding? Nothing. Absolutely nothing. I just could not bring myself to write about bread pudding or peanut butter. Did I mention that I was sick of bread pudding and peanut butter? So go put on some Lawrence Welk and make some of this fantastic bread pudding! Enjoy – and happy fluffernuttering!

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Fluffernutter Bread Pudding
(Printable Version)

15 - 16 oz french bread (or your favorite bread), crust removed, and cut into 1" cubes
6 eggs
1/2 c sugar
4 c half-and-half
1/2 tsp salt
2 tsp vanilla
1/2 c butter, melted
1 1/2 c peanut butter
7 oz jar Marshmallow Fluff

Preheat the oven to 300F. Add the cubed bread to a sheet pan and bake for 10 minutes. Do not allow the bread to brown. This dries out the bread so the custard readily absorbs into the bread. After you pull the cubed bread out of the oven, let them cool for about 5 minutes.

While the bread is drying out, combine the eggs and sugar and whisk aggressively for about a minute. Add the half-and-half, salt, and vanilla and whisk to combine. Set aside.

In a microwave-safe bowl, combine the butter, peanut butter, and Marshmallow Fluff. Microwave the mixture for about 60 seconds then whisk until thoroughly combined. Heat the mixture for another 45 seconds or until the mixture is thin and free of any lumps after being whisked. Slowly whisk the hot mixture into with the bowl with the half-and-half. Whisk until smooth. The peanut butter will leach out a little bit but don't worry about it.

Transfer the dried bread cubes into the custard mixture and stir to combine. Increase the oven temperature to 325F. Gently stir the bread every minute or so for 5 minutes to ensure the custard is being absorbed evenly. Stir the mixture one final time then pour the bread mixture into a 4-quart casserole dish that has been sprayed with cooking spray. Allow the mixture to rest for 5 additional minutes without stirring. After 5 minutes, use the back of a spoon to push down the bread to give it one more dunk before baking. Bake for about 50 minutes or until a knife inserted in the middle comes out relatively clean. Let the pudding rest for at least 15 minutes (preferably 30 minutes) before serving. It should be served warm but not hot. If desired, drizzle with a some Peanut Butter Glaze (recipe follows).

Peanut Butter Glaze
2 TBSP peanut butter
1/4 c milk (plus additional as needed)
1 1/3 c powdered sugar

Place the peanut butter and milk in a medium bowl and microwave for about 30 seconds. Whisk until smooth. Add the powdered sugar and whisk thoroughly to combine. If the glaze is too thick, add more milk. If it is too thin, add more powdered sugar.

Notes:
1) To make a Fluffernutter Nanner Bread Pudding, add some chopped bananas to the mixture before baking.
2) Some bread puddings are on the drier side – especially the part that's directly exposed to the heat in the oven. Some are on the moist side. This recipe makes a moist, old-style bread pudding.
3) During recipe development, I tried making this with as much as 2 cups of peanut butter. That was just too peanut-buttery for my taste – especially if you put the glaze on top. I also tried it with as little as one cup of peanut butter. With only 1 cup of peanut butter, you could barely tell any was in there. If you're a peanut-butter-aholic, try it with 2 cups of peanut butter sometime. That's not my thing but you might like it.
4) I have not tested this recipe with natural peanut butter.
5) If you like your desserts on the sweeter side, feel free to double the glaze recipe.

Homemade Breakfast Sausage

My Venture into Sausage
Pork and I go way back. You know my thunder thighs? They're mostly ham. My blossoming belly? That's primarily bacon. And my roomy patootie? Now that's from all kinds of sausage from all four corners of this planet. Kielbasa, Spanish chorizo, andouille, mortadella, landjager, hot links, bratwurst, bangers, genoa salami, pepperoni, bologna, American hot dogs, snags and lap cheong – I love 'em all! However, good 'ol American breakfast sausage is still one of my favorites.

We all have preferences when it comes to sausage. I don't like sausage that's overly spiced with sage nor overly sweetened with maple. The spices I add to my sausage augment the flavor of the pork but do not overpower it. There is an Amish community about 45 minutes away from where I live called Yoder and they sell their own meats – including some great sausages of different varieties. They have mastered the art of sausage making and their sausage will beat mine any day.

Why make your own sausage? First, it's fast. It takes five minutes to mix up a batch of this sausage. Second, you can make it a LOT cheaper than you can buy it in the store. Third, you can control the fat, sodium, sugar, and nitrate content as well as the kinds of spices and herbs you add so as to better suit your health goals and flavor palate.

Be sure to read the notes at the end of the recipe below. I give several pointers on making your own bulk sausage – even an ultra-lean alternative preparation. You can use this sausage to make patties, sausage gravy, scrapple, facial masks, or anything else you might use bulk sausage in.

I wonder how the pictures turned out. I took two pictures and the batteries in my camera died so I'm recharging them right now as I'm writing this. I took the time to make some homemade biscuits to go with the sausage and I don't want to have to go to all of the effort of setting up a second series of shots when the camera batteries are recharged. If the above picture looks crappy, you'll know why! Sometime, I'll have to post my recipes for my Old Weigh Station Biscuits and Sausage Gravy. Both are very yummy. I'm still really busy at work so that will have to wait for another time.

You want to know a secret? Guess what kind of sausage is my favorite? Vegetarian sausage. YES...vegetarian sausage! I'm big enough to have my own postal code and you'd never believe I liked vegetarian sausage. Love it!

Anyway, I hope you enjoy today's post. You have to give it a try some time since it is so quick and easy-to-make. Enjoy – and happy sausage making!

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Homemade Breakfast Sausage
(Printable Version)

1 tsp table salt
1 tsp sugar
1/2 tsp black pepper
1/2 tsp dried parsley
1/2 tsp rubbed sage
1/4 tsp ground marjoram
1/4 tsp dried thyme
1/4 tsp red pepper (optional)
2 tsp water
1 lb ground pork or ground turkey

In a medium bowl, combine all of the ingredients except the ground pork or turkey. Whisk until the spices are moistened. Add the ground pork or turkey and stir until thoroughly combined (I use my hands). If you have time, cover the sausage and refrigerate for a couple of hours to allow the flavors to meld. If you don't, the sausage will still taste great.

To cook, form the sausage into patties (or crumble if making sausage gravy). Cook over medium heat until the sausage has nicely browned on both sides.

Notes:
1) I love this with ground turkey! I prefer ground turkey with a mixture of white and dark meat so the cooked sausage isn't so dry.
2) Buying ground pork from the grocery store is a big time-saver. However, it can sometimes be hit or miss. Commercially ground pork averages about 70% lean meat. Ground pork can come from various parts of the pig so you really never know what you're getting. If you have a grinder or food processor (or a nice butcher!), grind your own pork so you know what cuts are going into the sausage.
3) For an ULTRA low-fat version: Buy some pork tenderloin on sale and trim off all of the fat. I cut it into 1" cubes (1 lb of pork after trimming) and freeze it in single layer on a sheet pan for about 20 minutes or so. The outside should be firm but the inside should be pliable. While the pork is freezing, combine the other ingredients in a small bowl and whisk to combine. Sometimes, I substitute vegetable oil for the water (shhhhh!) when using this method so it is not as dry. Transfer the pork to a food processor and dump the herb mixture on top. Whiz the pork (scraping down the bowl as necessary) until it is as finely/coarsely ground as you like. Pork tenderloin is similar to a boneless, skinless chicken breast in fat content so this preparation is great for someone who wants pork sausage on a low-fat diet. As with many other ground, low-fat proteins, this ultra low-fat version can get a little dry and spongy when cooked. The flavor is great if you don't mind a drier sausage with a slightly spongy texture. It's not my favorite way to make it but I offer this as a very healthful alternative.
4) I, personally, like the clean taste of white sugar in sausage. Feel free to substitute brown sugar or maple syrup if that's your thing.

Homemade Protein Bars

My Venture into Protein Bars
There are times when I am in a hurry and I don't have time to sit down for a proper breakfast or lunch. Meal-replacement bars are a great way to get a bite to eat without resorting to fast food. To me, however, most commercially sold protein bars, cereal bars, and energy bars are little more than glorified candy bars that are loaded with empty carbs, high-fructose corn syrup, and overly processed ingredients.

Over the years, I've gone through phases when I've purchased protein bars by the bag full. They are SO outrageously expensive. On top of that, some protein bars are so hard to chew that I practically pull out my teeth trying to take a bite out of one. Finally, I said enough is enough and I set out to formulate my own protein bar.

I wanted a bar that was high in protein, had a good amount of fiber, was not overly sweet nor carby, and had heart-healthy fats. I wanted to make a bar made with wholesome ingredients that I could pronounce that would not leave me feeling guilty about eating later on. I also wanted a bar that would keep me full and not leave me feeling deprived like many store-bought bars do. Most of all, I wanted the bar to TASTE GOOD and not taste like I've just taken a bite out of the business section of the telephone book. Is this too much to ask for a meal-replacement bar?

These bars are very high in protein and will keep you full for hours. The fiber will keep your blood sugar from spiking too fast. Every ingredient in these bars have health value – even the cinnamon and salt. Yes, salt. Salt, after all, is a nutrient and is only bad when it is over-consumed. I actually feel like I'm being HEALTHY when I eat one of these great-tasting bars. I never miss fast food when I make these babies. They also make great snacks when you're in the mood for something a little sweet.

These bars are not baked and can be thrown together in less than 10 minutes. You can prepare them the night before so the family can grab them as they're heading out the door in the morning. You could eat one on the way to work while listening to a CD of Cher's greatest hits or while riding the bus next to some guy with a mohawk, pierced lips, and tattooed eyeliner. They are so easy to make, ask your kids to help you make them. I store them in the fridge for those times I need a quick meal or a healthy snack. Do you have teenagers who never have time for breakfast or a husband who thinks a Pop Tart is part of a well-balanced meal? If so, these bars are perfect! You can even throw some in your kids' book bags if they get a little hungry at school. Give these bars a try and see how you like them. I hope you like them as much as I do. Trust me – healthy eating never tasted so good! Enjoy – and happy barring!

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Homemade Protein Bars
(Printable Version)

3/4 c old-fashioned oats
½ c oat flour
1/2 tsp table salt
1 1/2 tsp cinnamon
2 scoops vanilla protein powder
1/2 c non-fat dry milk
2 TBSP flaxseeds, finely ground
2 TBSP sunflower seeds
1/3 c peanut butter (natural peanut butter works great!)
2 tsp vanilla
1/4 c water
1/4 c honey or to taste
1/2 c nuts (as pictured, I used almonds, pistachios, and cashews)
1/2 c dried fruit (as pictured, I used dried cherries, dried cranberries, and dried apricots)

Line an 8x8" dish with foil leaving a few inches of extra foil extending over edges of the dish. You will use this extra foil to grab onto when you remove the bars from the dish later on. Very lightly spray the foil with cooking spray.

In a medium bowl, combine the oats, oat flour, salt, cinnamon, protein powder, dry milk powder, and seeds. In a small bowl, whisk together the peanut butter, vanilla, water, and honey. Microwave for about 45 seconds. Whisk then combine the liquid ingredients with the dry ingredients and stir to combine. The mixture will be quite thick. Add the nuts and dried fruit and stir to combine. Roughly spread the mixture into the foil-lined dish. Place a piece of plastic wrap directly on top of the "dough" and compress the mixture evenly in the dish. Leave the plastic wrap on and place in the fridge for an hour or until firm. After an hour, remove and discard the plastic wrap. Use the foil to lift the mixture out of the dish. Slide the mixture off of the foil and cut the block into 8 bars. Place the bars in a sealable container. Since this mixture contains no preservatives, I recommend keeping them refrigerated.

Notes:
1) I have never used instant oats with this recipe so I do not know if they will work as well.
2) Whole flaxseeds are not readily digestible so it is best to grind them in a spice grinder or a mini food processor. If you do not have a way to grind them, just make sure you chew the bars well to better ensure the flaxseeds will be absorbed and release their healthy goodness.
3) These bars can be made gluten-free if you buy the right brand of oats and protein powder.
4) Do you have teenage sons participating in sports? Consider increasing the protein powder by another scoop.
5) On a low-salt diet? Reduce or eliminate the salt.
6) Watching your blood sugar or carbs? Reduce the amount of honey (or substitute sugar-free maple syrup for the honey) and reduce the amount of dried fruit.
7) Watching your fat intake? Reduce the amount of peanut butter and/or nuts.
7.5) Watching your salt, carbs, AND fat intake? Skip this recipe and eat the wrapper off of a ding dong.

Breakfast Enchiladas

My Venture into Breakfast Food
I could eat breakfast foods at every meal. By far, breakfast is my FAVORITE meal of the day. Bacon. Eggs. Sausage. Hashbrowns. Pancakes. No wonder my thighs rub together when I'm walking down the hall. Today's recipe can be made full-flavored (which is the nice way of saying "fattening") or it can be made more figure-friendly. I certainly love the high octane version but the lighter alternative is actually quite tasty as well.

You'll notice in the recipe below, there are quite a few ingredients. Although it is not difficult to make, you would not normally make this for a normal weekday breakfast unless you like getting up at 5:00 a.m. This would be perfect for Sunday brunch, Christmas morning, or even a Saturday night card game with the guys. I tried to incorporate several short-cuts to help everything come together faster (although I don't normally use those short-cuts when I make it myself).

I was not sure if this recipe would be "blog worthy" so I made it, took quick pictures, and drove to my mother's house with the breakfast enchiladas in-hand. My mother loathes sausage so I assumed she would hate this recipe. My teenage nephew and middle-aged sister were also visiting so it was a good chance to get input from different people. Would they like this concept? Would they think it was too spicy? Would they think it was too heavy? Would they run screaming from the house and vomit uncontrollably in my mother's front yard…again? To my surprise, they all loved it! It's always hard to please people when it comes to spiciness level. Mom thought it was just a hair too spicy for her (she thinks water is spicy). My sister, who also doesn't like spicy food, thought it could be spicier. My nephew thought it was perfect. They all agreed it would be blog worthy and cannot wait for me to make these breakfast enchiladas for them again.

You'll have to forgive my uninspired pictures. I baked the enchiladas at my place because I hate cooking at my mother's house. I normally would have plated a couple of enchiladas and made them pretty for you all but that would have taken too long and they would have gotten cold before I got to my mother's house. So, I opted to take the easy way out and photograph them while they were still in the dish. It's not as pretty this way and you don't get a sense of what they look like but my mother comes first! You know, Mother's Day IS coming up and Mother's Day is not so much a DAY in my family as it is a SEASON.

These breakfast enchiladas are meaty and creamy on the inside. They're very filling. The cheese sauce on top is to-die-for. Very cheesilicious! I hope you enjoy my latest creation. Enjoy – and happy eating!

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Breakfast Enchiladas
(Printable Version)

Filling:
1 TBSP oil
1 small onion, finely diced
3 cloves garlic, minced
12 oz breakfast sausage or chorizo
1 1/4 c cooked cubed potatoes or hashbrowns (I use Simply Potatoes® from the refrigerated section of
my grocery store)
Scrambled Eggs (recipe follows)
1 2-oz jar chopped pimentos, drained
1 4.5-oz can green chiles, drained
4 oz (1 cup) freshly grated cheese such as sharp cheddar, monterrey jack, or pepper jack (or a
combination of cheeses)
Salt and black pepper to taste

Scrambled Eggs:
1 TBSP butter
5 eggs, beaten
Salt and pepper to taste

Chipotle Cheese Sauce:
1/4 cup butter
1/4 cup all-purpose flour
3 cups milk
1 1/2 tsp kosher salt (3/4 tsp table salt)
1/2 tsp pepper
2 TBSP adobo sauce from a can of chipotles in adobo sauce (plus 1 minced chipotle pepper if you are living on the wild side)
8 oz (2 cups) freshly grated sharp cheddar, monterrey jack, or pepper jack (or a combination of cheeses)

Other Ingredients:
8 fajita-size flour tortillas (about 6")
4 oz (1 cup) freshly grated cheese such as sharp cheddar, monterrey jack, or pepper jack for topping
Optional garnishes such as finely diced red bell pepper, chopped tomatoes, chopped scallions, or chopped cilantro

Preheat the oven to 350F.

Heat a large skillet over medium heat with 1 TBSP oil. When hot, add the onions and cook for 2 minutes. Add the garlic and cook 1 minute longer. Add the sausage and cook until brown – breaking the sausage into small pieces as it cooks. Add the cooked potatoes and heat for 2 minutes to warm the potatoes through. Drain off any excess oil and transfer the sausage to a medium bowl. Set the mixture aside to cool while you prepare the other ingredients.

To make the Chipotle Cheese Sauce, heat a sauce pan over medium heat with the butter. When the butter has melted and the foaming has subsided, add the flour and whisk to combine. Cook 1 to 2 minutes, whisking often. Slowing add in the milk while whisking the sauce. Add the salt, pepper, adobo sauce, and whisk in. Heat the sauce until it barely simmers then very lightly simmer for 2 minutes longer. Turn the heat to low. Add the cheese in small amounts, whisking between each addition. Whisk until the cheese has completed melted and the sauce is smooth.

While the sauce is heating, scramble the eggs. To scramble the eggs, heat a skillet over medium heat with the butter (I use the same skillet I cook the sausage in). Once the butter has melted and the foaming has subsided, add the beaten eggs and some salt and pepper. Scramble the eggs until they are firm. Transfer the eggs to the bowl with the sausage mixture.

To the sausage and egg mixture, add the remaining filling ingredients including the cilantro (if using), pimentos, green chiles, and 4 ounces of cheese. Stir to combine. Taste for salt and pepper and adjust as needed. Gently fold in 1 cup of the Chipotle Cheese Sauce.

Spoon about 1/2 cup of the filling into the center of a tortilla. Roll it up and place it seam-side down into a 9x13" dish that has been coated with cooking spray. You should place the enchilada lengthwise in the dish so that you can get 2 enchiladas in each row running the length of the dish. Repeat with the rest of the filling. You may have a little of the filling leftover. If so, refrigerate it and use it for leftovers. Pour the remaining cheese sauce all over the enchiladas – making sure they are completely coated with the sauce. Top with 1 cup of cheese and bake for about 20 to 25 minutes or until the sauce is bubbling around the edges. Garnish with chopped red bell pepper, tomatoes, cilantro, and/or scallions.

NOTES:
1) With 2 tablespoons of adobo sauce (and no chipotles), you will have a subtle background kick in the sauce. My sister, who doesn't like spicy food, says it could be spicier. My mother thought it was spicy but not too much. My teenage nephew didn' t think it was spicy. If you are very sensitive to spicy things, I recommend decreasing the amount of adobo sauce. If you really want a kick, throw in a minced chipotle.
2) To lighten the recipe, use 2% cheddar, 2% milk, fat-free tortillas, and reduced-fat sausage. You could also use egg whites instead of whole eggs.

Liege Waffles

My Venture into Liege Waffles
Most Americans have heard of Belgian waffles but I suspect that many have never heard of Liege waffles. In reality, Liege waffles are more common in Belgium than Belgian waffles! These waffles became famous in the city of Liege and are very sweet and incredibly fattening. The dough is a modified brioche dough that normally uses yeast as a leavener instead of baking powder. Traditionally, these waffles contain pearl sugar that caramelizes during cooking – producing a wonderfully crisp and sweet waffle. They are a common street food and you normally get them wrapped in paper to make them easier to eat while walking. Trust me – you don't need butter and syrup on these babies!

I love these waffles. This recipe is not particularly authentic but it is pretty good. If you've never had Liege waffles, I think you will fall in love with this recipe. If you HAVE had Liege waffles, you may be somewhat disappointed because this recipe does not quite do them justice.

This recipe is an adaptation of GoodMorningBurger's Liege Waffle Recipe. No matter how much tweaking I did to the recipe, it never came out like the waffles I had in Belgium. I'm convinced that, even if I had a good recipe, I'd never be able to produce a good waffle because I don't have a proper waffle iron to bake them in.

That said, my mother's waffle iron does a reasonably good job. Her waffle iron is OLD. Really old. It's so old, I think it was forged when the Earth was still molten. It's heavy and gets nice and hot – and the temperature of the unit can be regulated. The picture of the waffle at the top was taken at my mother's house when I was still trying to tweak the recipe to make it less fattening. In that version, I reduced the butter content significantly – and they lost a lot of flavor and stuck unmercifully to the grates because of all of the sugar. In addition, without enough fat, they were also particularly blond in color. I guess a copious amount of butter is needed for this recipe. Oh, well. I tried to make it less fattening and it didn't work!

I have a fairly new waffle iron and it sucks. It is SO not worth the money I spent on it. It never gets hot enough and produces really limp and unevenly colored waffles. In fact, I think when I walk, my friction-prone thighs produce more heat than my stupid waffle iron. Trust me – if I ever needed to start a camp fire, the only thing I'd need to do is put a stick between my legs and walk a block in my old corduroys. The waffle on the right was cooked in my new waffle iron. As you can see in the picture, there are places where the sugar never fully melted. Not good. That's what happens when your waffle iron doesn't get hot enough to fully melt the sugar. Do you see how unevenly colored it is? Also not good. My mother's beastly waffle iron produces a better, more consistent product. I guess new is not always better!

Aaaah, Belgium. I think of it every time I make these waffles. My mom and sister love 'em and I think you will too. You can either fly to Belgium and eat some there or you can make this easy recipe. Either way, I hope you won't be disappointed. Enjoy – and happy waffle-making!

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Liege Waffles
(Printable Version)

1 package of yeast (1/4 oz)
1/3 cup lukewarm milk (about 105F)
2 cups flour
1 1/2 TBSP sugar
1/2 tsp salt
3 eggs, room temperature
1 tsp vanilla
12 TBSP butter, room temperature
1 cup pearl sugar (added just before cooking)

Add the yeast to the warm milk and allow it to proof for about 7 minutes. The milk will make the yeast clump up. Just whisk it vigorously and it'll be OK.

To a mixing bowl, add the flour, 1 1/2 tablespoons of sugar, and salt and stir to combine. Add the yeast mixture to the flour and mix on low speed (using a paddle attachment) just until it is mixed in. Add eggs one at a time, allowing them to become incorporated after each addition. Add the butter, one tablespoon at a time until incorporated.

Cover the dough and allow it to rest in a warm place for about 1 hour or until doubled in size. Punch down the dough and add the pearl sugar and stir to combine. Cover and allow the dough to rest for about 15 minutes. This final resting time allows the gluten in the dough to relax some before you have to spread it out in your waffle iron.

Heat your waffle iron. If you can control the temperature of your waffle iron, set it at 370F. When hot, spray the waffle iron (both the top and bottom grates) with some cooking spray and add some dough to the waffle iron. How much? I have no idea. I've never measured it. The amount to add depends on the size of your waffle maker anyway. Add some dough and try to spread it out as thinly as you can – which will be somewhat difficult. Using two forks to help spread the dough helps a lot. Work quickly and then close the lid. With all of the sugar in these, they can burn easily so be sure to watch the waffles when you cook them. When the waffles are nice and brown, remove them from the waffle iron. Be careful – the sugar gets really hot and makes the waffles prone to sticking. They should be nice and crispy. No need to add butter or syrup. In Belgium, liege waffles are a common street food. They are wrapped in a paper napkin and people eat them on-the-go.

Notes: Don't want to go through all of the trouble of getting pearl sugar? Buy some sugar cubes instead. Use a sharp knife to cut the sugar cubes in half then cut each half into four pieces. Don't get the pieces too big or too small or you will affect the texture of the dough.

Quiche

My Venture into Savory Pies
Everybody needs a good quiche recipe. This is my version of Quiche Lorraine. My version uses ham instead of bacon, milk instead of cream, and gruyère instead of the traditional Swiss. It's a cinch to throw together and is perfect for brunch, special breakfasts, or even a light dinner.

I normally make my own pie dough from scratch. I think refrigerated pie dough, although very convenient, loses out in the taste category. To make it easier, I used store-bought pie dough for this recipe but, by all means, make it from scratch if you have the time.

My mother is an awesome cook and has always made her own pie dough. One time several years ago, I made individual chicken pot pies for my mother and sister and decided I would try using refrigerated pie dough to see how it worked. Since I had always made pie dough from scratch, this was truly an experiment. I made the pot pies and took them over to my mother's house to bake. When I walked in the door, my mother greeted me and looked down at the pot pies. Although I don't use my mother's pie dough recipe, she can certainly tell what homemade pie dough looks like. You can't fool an experienced pie baker! Mom furrowed her brow and accusingly asked, "Is that store-bought pie dough?!" I explained that it was but assumed that it wouldn't be a problem to try it just this once. She responded dryly by saying "Oh, sure, sure. No problem. You almost split me in half during child birth but, yeah sure, store-bought pie dough is no problem." Before my mother married my father, she used to be in a convent and was practicing to be a nun. That convent must have taught a class in how to guilt people – a class in which I'm sure she received a stellar grade. So, if you are making this for your mother, take a few extra minutes and make the pie dough from scratch.

You and your family are going to LOVE this quiche. If you make it, they'll shower you with flowers and gifts. Well, if not that, at least maybe they'll do the dishes. In any case, enjoy – and happy eating!

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Quiche
(Printable Version)

1 refrigerated pie dough (or make your own)

Aromatics:
1 TBSP butter
1 small onion, diced
3 cloves garlic, minced
1 cup ham, finely diced

Custard:
4 eggs
1 cup milk
1 tsp Dijon mustard
2 pinches salt
1/8 tsp pepper
1/8 tsp paprika

Cheeses:
6 oz gruyère cheese, finely grated
2 TBSP parmesan cheese

Adjust the oven rack to the lower-middle position. Preheat the oven to 325F.

Unroll the piece of pie dough. Using a rolling pin, roll out the dough a little thinner – making the circle about 1" larger in diameter. Place the dough in a 9" deep-dish pie tin, fold the edges under, and flute. Refrigerate while you are preparing the other ingredients.

Heat one tablespoon of butter in a large skillet over medium heat. Add the onions and cook until they are very soft and just beginning to brown – about 10 minutes. Add the ham and cook about 2 minutes. Add the garlic and cook one minute longer. Scrape the mixture into a large bowl.

In a medium bowl, whisk the eggs, milk, mustard, salt, pepper, and paprika together. Pour the custard over the onion mixture. Add the cheeses and stir to combine. Pour the mixture into the pie crust and bake for 50 to 58 minutes or until the custard has set and the top has nicely browned. Let rest 10 minutes before cutting. This quiche is equally good served warm or at room temperature.

Breakfast Bowls

My Venture into Breakfast Bowls
I love breakfast foods. In fact, I could eat breakfast foods at any meal – seven days a week. In Wichita, there is a burger chain called Spangles that serves "Breakfast Bowls." Love 'em! The recipe below is my take on their wonderful Breakfast Bowls. Enjoy – and happy cooking!

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Breakfast Bowls
(Printable Version)

3 cups Crispy Crowns (Tator Tots shaped liked small medallions)

Sausage Mixture:
1 TBSP oil
1 small onion, finely diced
3 cloves garlic, minced
½ red bell pepper, finely diced (I ate the other half while I was cooking…sorry)
1 jalapeño, finely diced (optional but not very spicy when it is added in)
1 pound breakfast sausage
Salt and black pepper to taste

Scrambled Eggs:
1 TBSP butter
5 eggs, beaten
Salt and pepper to taste

About 1½ c. of shredded cheese (freshly grated always works best)

Preheat the oven for the Crispy Crowns (per the package instructions).

While the oven is preheating, chop all of the vegetables in preparation for cooking. Start heating a large skillet over medium heat with 1 TBSP oil.

When the skillet is hot, add the onions to the skillet. While the onions are cooking, add the Crispy Crowns to a baking sheet and bake per the package instructions. After the onions have cooked for 2 – 3 minutes, add the garlic, red bell pepper, and jalapeño (if using). Cook 1 minute longer. Add the sausage, breaking it up into smaller pieces as it cooks. Brown and drain. Reduce the heat to low to keep the sausage warm while the other items are prepared.

About 5 minutes before the potatoes are done, heat another small skillet over medium heat. Add the butter. After the butter has melted, add the beaten eggs and some salt and pepper. Scramble the eggs until they are barely firm.

Assembly:
Add the scrambled eggs and hot Crispy Crowns to the cooked sausage mixture and gently stir to combine. Add to individual plates or serving bowls and top with shredded cheese. Serve with toast or warm tortillas.

Want to Lighten it Up?
1) Use reduced-fat sausage. I normally use Jimmy Dean Reduced-fat Sausage.
2) Instead of using 5 whole eggs, try separating 2 eggs with 3 whole eggs (or all egg whites).
3) Use reduced-fat cheese. I normally use 2% cheddar that I freshly grate before adding it to the breakfast bowl. Don't go overboard on the cheese if you want to keep the calories to a minimum.
4) Use only about 2 cups of the Crispy Crowns (instead of 3 cups) to cut down on the calories, fat, and carb content.