Louisiana Crab Cakes Benedict - New Orleans Cajun Style

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 OH BOY!!! Crab Cakes!

But not just any Crab Cakes... These are Cajun spiced, New Orleans style (more on that in a second), but best of all, topped with a freshly poached egg with a beautiful runny egg center and a fresh made Hollandaise Sauce!

These are officially one of my, "Died and Gone to Heaven" recipes.  Lick the plate clean and just mutter to yourself, "these are good... Really good!".

Just keep scrolling down for the easy to follow recipe...

But first...

Recently I was asked to read and review the new cookbook, Big Bad Breakfast: The Most Important Book of the Day.

 Here's the short version... I LOVED THIS BOOK!

Here's what the publicity machine for the author has to say, "From the James Beard Award winner, Top Chef Masters contestant, and acclaimed author comes this fun, festive, and highly caffeinated ode to the joys and rituals of the Southern breakfast, with 75 recipes inspired by the author's popular restaurant in Oxford, Mississippi.

John Currence is one of the most celebrated and well-loved chefs in the South. Among his string of highly successful restaurants in Oxford, Mississippi, Big Bad Breakfast holds a special place in diners' hearts: It is a gathering place where people from all walks come together to share the most important meal of the day, breakfast. Southerners know how to do breakfast right, and Currence has elevated it to an artform: dishes like Banana-Pecan Coffee Cake, Spicy Boudin and Poached Eggs, and Oyster Pot Pie are comforting, soulful, and packed with real Southern flavor. Big Bad Breakfast is full of delicious recipes that will make the day ahead that much better--not to mention stories of the wonderful characters who fill the restaurant every morning, and a meditation on why the Southern breakfast is one of America's most valuable culinary contributions."

The book features easily accessible recipes, easy to duplicate and easy to inspire you to greatness.  The photos are equally inspiring.  More rustic charm, photographed as you can imagine serving a plate.  there are none of the more common white plate dream images of food here.  Look for the real way the dish looks (at it's best of course), ready to be consumed.  Just about every recipe does have a matching photo.  Again, inspiring.

The book is instructive, offering simple tasks such as how to cook an egg properly.  Fried sunny side up, Fried over easy, Poached and scrambled... Omelettes, both French and American versions.  Biscuits and several gravy options.  Then the real cooking starts with variations on bread, egg dishes, casseroles and skillet meals and so much more.  There are chapters on condiments (Bourbon bacon onion Jam anyone?) and even a chapter on morning after Hair of the Dog drink recipes.

The stories he shares of his friends and time behind many a grill station in restaurants are fun to read and gives history to each dish.

In short, again... I LOVED THIS BOOK!

Here's the legal stuff... "I received this book from Blogging for Books for this review." But the review and opinions are 100% accurate and mine!".  I did indeed cook the recipe as printed and it worked on every level I could ask.  Wonderful Look, appealing texture and delicious taste.  I look forward to making many more of the beautiful dishes offered!  Love this book and highly recommend it!

I am so thrilled to add this book to my library.  A terrific inspiration.

As a gift or a new reference book for yourself, this is a keeper.



Back to the recipe... Whoop de Doo!  Wonderful flavorings mingle with a mix of textures.  Beautiful colors make this a family holiday worthy breakfast that would be a welcome tradition.

Run, don't walk to the store for the easy to find ingredients and you have a great breakfast, breakfast for dinner dish that will make you the Master of your Domain indeed!

ENJOY!

 OK... Here's what I did...

New Orleans Cajun
Crab Cakes Benedict !!!

Ingredients

• 1/4 Cup plus 3 TBS Creole Mustard or Whole Grain Dijon Mustard
• 3 TBS Diced Red Bell Peppers
• 3 TBS Diced Green Bell Peppers
• 2-1/2 TBS Heavy Cream
• 1 TBS Freshly Squeezed Lemon Juice
• 2 Egg Yolks
• 1 Shallot, Minced
• 1 tsp Diced Seeded Jalapeno
• 1 Pound lump Crab meat (Note: I used 3 Cans lump Crab meat, squeezed of liquid)
• 3/4 Cup Panko Bread Crumbs Plus More for coating
• 5 TBS Olive Oil for frying Cakes
• 1 Cup Hollandaise Sauce (Note: Recipe provided in book, BUT I used my modified Scratch Hollandaise Sauce made in a Stand Mixer recipe)
• 8 Poached Eggs
• Chopped Chives for garnish

Cooking Directions

1. Whisk together the 1/4 cup Mustard, Bell Peppers, Cream, Lemon Juice, Egg Yolks, Shallot and Jalapeno.  Fold the Crab Meat gently but thoroughly, followed by the Bread Crumbs.  Season with salt and pepper.  Cover and refrigerate for 30 minutes before forming into 8 cakes.
2. Divide into 8 portions.  Form each into a 2-1/2 inch patty, about 3/4 inches thick.  Place the bread crumbs on a plate and coat each cake with additional crumbs.
3. Warm the oil in a in a saute pan over medium high heat for 1 minute.  Place the crab cakes in the pan and cook, turning regularly until golden on both sides, about 3 minutes per side.
4. Plate, top each cake with a poached egg, and spoon on the Hollandaise sauce.  Garnish with drizzle of additional mustard (I left this step out, the Hollandaise sauce hat plenty of flavor.)  Dust lightly with Cayenne Pepper and sprinkle with Chives for Garnish
5. Serve immediately, warm, and ENJOY!

Peach Cobbler in a Cast Iron Skillet "Old School" Cuppa Cuppa Cuppa Recipe

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 OH BOY ... Peach Cobbler!!!

But not just any peach cobbler, this is a classic "Old School" recipe just like your Grandma used to make.

In your best southern accent, repeat after me... "Cuppa Cuppa Cuppa".

That's the basic recipe for the cobbler.  Cup of Sugar, Cup of Flour, Cup of Milk.  You can use self rising flour and save adding baking powder and additional salt, but that's really the recipe.  Very old school.  very southern.

And very tasty.

And this does have a wonderful presentation.  Baked in a cast iron skillet, you can easily time this to pop out of the oven just as your supper ends.  Cool for just a bit, but serve warm.

Just picture a scoop of ice cream melting gently over a slice of Granny;s cobbler...

and you betcha'...

Enjoy!

 OK... Here's what I did...

Cole Slaw-
German Potato Salad Style
COLESLAW !!!

Ingredients

• FOR THE FILLING -
  1 Medium Large (29 Ounces) Peach slices
• 1 Cup Sugar
• 1 TSP Cinnamon
• For the Cobbler Topping -
  4 TBS Butter
• 1 Cup Flour
• 1-1/2 tsp Baking powder
• 1/2 tsp Salt
• 1 Cup Sugar
• 1 Cup Milk

Cooking Directions

1. Preheat oven to 350 degrees
2. Drain syrup from the canned peaches.  In a small mixing bowl, combine peach slices with the sugar and Cinnamon.  Gently fold to evenly mix and syrup starts to form.
3. In the skillet over medium heat, melt the butter.
4. Meanwhile, in a mixing bowl, combine the flour, baking powder and salt.  whisk to combine.  Add the sugar and milk and stir to combine.
5. Pour the batter into the cast iron skillet.  Carefully add the peaches to the batter and pour the new syrup over the top.
6. Bake for 40 minutes or until golden brown and batter has set
7. Serve Warm with whipped cream or ice cream
   ... and ENJOY!

APPLE PIE BREAD - Incredible, Breakfast Snack, Catering or Church PotLuck Dish

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This may be the very BEST thing I have ever made... Certainly the best breakfast item I have ever made.

Incredibly moist bread.

LOADED with Walnuts

And the sweet tenderness of baked apples with a coating of cinnamon sugar!

I could go on and on, but trust me, if you need a little special snack, if you have overnight house guests that you want to impress or need to take a brunch item t a pass a plate PotLuck...

This is the one! Oh... and EASY TOO

OK... Here's what I did...

APPLE PIE Bread

Ingredients

• 2 Cups Flour
• 1 tsp Baking Soda
• 1 large Pinch Sea Salt
• 1 tsp Cinnamon
• 2 Cups Sugar
• 4 Large Eggs
• 1-1/3rd Cups Olive Oil
• 1 tsp Vanilla
• 1-1/2 Cups Walnuts
• 3 Cups (about 7 Small or 3 Large) Apples, Peeled, Diced
• 1/2 Cup Brown Sugar

Cooking Directions

1. Preheat oven to 375.
2. In a Large Bowl, combine the dry ingredients - Flour, Baking Soda, Sea Salt, Cinnamon and Sugar.
3. In a Separate Bowl, whisk together Eggs, Olive Oil and Vanilla.
4. Gradually add the wet ingredients to the dry. Fold until just combined, do not over mix.
5. Add Nuts and Apples and again, Fold to just Combine.
6. Divide dough into 2 Prepared (non-stick Spray) Bread loaf pans. Sprinkle tops with Brown Sugar.
7. Bake in preheated oven for 45 to 60 minutes until a knife can be inserted and comes out dry.
8. Allow to cool in the pans for 20 minutes, then remove from pan and cool.
9. Store in airtight container, serve room temperature and ENJOY!

******************************************************

This simple recipe has been added to my growing list of "52 Breakfast Ideas!"

It's the most important meal of the day.  From fancy to simple, there are always ways to dress up a breakfast dish.  These are the meals that make Bed and Breakfast Inns legendary (and usually easier than you think).

Here's your chance to make your guests Ooh and Aah!

******************************************************

This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".

I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

SUPER MOIST Sour Cream Chocolate Chip Scones - 52 Church PotLuck Breakfast

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The words Moist and Scones are rarely used together.  Generally at least for me, scones tend to be dry and crumble too easy.

These are different.

The sweetened muffins have a couple of secret ingredients, but the moistness will come from the extra fat in the sour cream.  Adds a delicious tang and helps prevent the crumbly problem.

My second secret ingredient adds a slight nutty extra making these about as delicious as possible.  I also like to use mini chocolate chips that give that LOADED TO THE MAX look with chips in every bite!

A real winner for a fancy breakfast, and a stand out dish for a "pass a plate" PotLuck, family occasion and a wonderful breakfast standout for a catered affair!

OK... Here's what I did...

SUPER MOIST
Sour Cream
Chocolate Chip Scones

Ingredients

• 1 - 3/4 Cups Flour
• 1/4 Cup Almond Meal (can substitute another 1/4 Cup flour)
• 2 TBS Sugar
• 3 TBS Packed Brown Sugar
• 1 tsp Baking Powder
• pinch Baking Soda
• Zest of 1 Medium Orange
• 1 tsp Salt
• 6 TBS Butter, VERY COLD and cut into small cubes
• 3/4 Cup Sour Cream
• 1 Large Egg
• 1 tsp Vanilla
• 1 (12 Ounce) Bag Mini-Chocolate Chips
• 2 TBS Melted Butter
• 1/4 Cup Sugar

Cooking Directions

1. Preheat oven to 400 degrees
2. Mix flour, almond meal, both sugars, baking powder and soda, orange zest and salt.
3. Add flour mix to the bowl of a food processor. Add the COLD Butter one cube at a time with the processor running. Continue to process until the mix forms into tiny beads.
4. In a large bowl, whisk together the Sour Cream, Egg, and Vanilla.
5. BY HAND, do not add to the food processor as that would cause tough scones... By hand add the flour mix to the wet ingredients and mix until just blended. do not over mix.
6. Fold in the chocolate chips.
7. Turn out onto a lightly floured surface. Form into a flat 7 inch circle and slice into 8 pie shaped pieces.
8. Transfer to a parchment paper lined cookie sheet, pieces separated by about an inch so they are not touching. Bake for 15-17 minutes until top just begins to brown on the edges
9. Remove from oven and let rest for 5 minutes. While the scones are still warm, brush with the melted butter and then sprinkle additional sugar on the top
10. Best served warm with a nice hot cup of coffee, but tastes great room temperature. If not served immediately, store in air tight container.... And ENJOY!!!

******************************************************

This simple recipe has been added to my growing list of "52 Breakfast Ideas!"

It's the most important meal of the day.  From fancy to simple, there are always ways to dress up a breakfast dish.  These are the meals that make Bed and Breakfast Inns legendary (and usually easier than you think).

Here's your chance to make your guests Ooh and Aah!

******************************************************

This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".

I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

EASY Chicken Cheese Savory MONKEY BREAD

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This one is SOOOO easy... Yet as easy as it is to make, it is even better tasting than it sounds (or looks).  The bread is actually Pillsbury Grand brand biscuits (the thick tube).  So, no real yeast raising, etc to complicate things.

I have been in a soup mood lately, but since I am now just cooking for my wife and myself, I am constantly looking for new ways to make the next days' leftovers just a bit different.  Easiest way to think of this is as the sandwich half of a soup and sandwich meal!

Bread... Cheese... Onions... Chicken...

Sounds like a chicken sandwich to me!

And BTW, makes a great single serve item for a quick and easy surprise BRUNCH!

Enjoy Indeed

Of course, since they are biscuits, now I am going to warm the leftovers up with a little gravy and I have a Chicken and Biscuits breakfast.  First time I made these, but will not be my last.

Oh and just one more week til Christmas... How about these on Christmas morning.  A meal in itself.

Let's get to the recipe... It takes just a few minutes of hands on work, @25 minutes to cook and DELICIOUS...

OK... Here's what I did...

EASY Chicken Cheese Savory MONKEY BREAD

Ingredients

• 2 Large Eggs
• 2 TBS Whole Milk
• 1 (16.3 Ounce) Can Pillsbury Grands refrigerator biscuits
• 6 Ounces Cheddar Cheese (I used a smoked Cheddar Cheese), freshly grated
• 1/4 Cup (about 5) Green Onions, sliced
• 2 Chicken Quarters from a Rotisserie Chicken (I used the leg/thigh quarters), Meat stripped from the bone

Cooking Directions

1. Preheat oven to 350 degrees
2. Spray an 8X12 inch glass baking dish with cooking spray.
3. In a large bowl, whisk together eggs and milk until well combined.
4. Separate the biscuits. Cut each individual (8) biscuits into 4 quarters (now 32 pieces). Stir these into the egg/milk mixture.
5. Fold in chicken, onions and cheese to evenly mix with the biscuit pieces.
6. Transfer mixture to the baking dish... VERY IMPORTANT, arrange everything into a single layer.
7. Bake at 350°F. for 23 to 28 minutes or until golden brown. Cut into squares.
8. Serve HOT and ENJOY!!!

These beauties were indeed a unique "Sandwich" that made us forget we were having leftover soup.

******************************************************

This simple recipe has been added to my growing list of "52 Breakfast Ideas!"

It's the most important meal of the day.  From fancy to simple, there are always ways to dress up a breakfast dish.  These are the meals that make Bed and Breakfast Inns legendary (and usually easier than you think).

Here's your chance to make your guests Ooh and Aah!

******************************************************

This recipe has also been added to my growing list of "52 Uses For a Rotisserie Chicken"  (Now close to 100!)...I am so confused... $5.49 for a fully cooked, fully seasoned Oven Roasted, Rotisserie Chicken. Yet shop in the raw meat department and most raw chickens are at best $8 each and usually far closer to $10. Anyone have an answer??? Me either. So, I can either rail against the machine, or learn to embrace the beauty that is the $5 chicken! In this pin are recipes I have made, and recommend. MORE than 52 (I just can't stop)..
You get the idea.  From Scratch Pizza to Chinese Take Out recipes, Lots of Soups and Chili... Appetizers to Main Courses (Still can't find a dessert, but I am looking).  More than enough ideas for that store nought bird to shine with just a little extra work

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

French Toast with Peaches and Pecan Praline Sauce

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Before I start...

One more photo cause it is so pretty...

Oh my... Such decadence.

In all honesty, I made this for a breakfast.  It was heavenly.  The thick Earthy sweetness of the pecan praline sauce complimented the custard yet crunchy taste and texture of the bread.  And peaches out of season (I canned this summer when fresh peaches were 50 cents a pound) were a treat in themselves.  Getting that one perfect bite together of a little peach with a bite of bread dripping with the sauce and a pecan clinging on long enough to go from plate to fork to chew!

But, back to the honesty... next time I make this I am going to do the exact same thing and serve it up for a dessert after something Southern or Cajun.  This is the most decadent delicious BREAD PUDDING I have ever had.

There are two secrets in this recipe... The fresh made praline sauce is wonderful.  Certainly reminds me of those New Orleans tasty little snack candies, Pecan pralines.  Just a little gooier for a sauce.

But also, this is a true french toast.

Use stale bread... Stale bread will absorb more of the liquid than moist fresh bread can.  This makes the bread soft and almost like a custard on the inside.  Not just egg flavored bread, but true French custard on the inside.

And that only happens with Heavy Cream.  As I said, this is not an every day dessert (or breakfast).  this is a rich indulgence... A dessert to impress for sure!

And finally, peaches will pair best with the praline sauce.  You can certainly use other fruits, but if you can find em (or can them yourself in the summer)... Even use store bought cans if you must... Yo will be rewarded with a new take on an old Southern Classic!

Oh, one more thing, go ahead and really pull the decadent trigger and top with some fresh made Whipped Cream.  I settled for just a dusting of powdered sugar, but the cream would have gone very well with this!

Keep scrolling down for the easy to follow Recipe just below this photo...

OK... Here's what I did...

French Toast with Peaches and Pecan Praline Sauce

Ingredients

• For the French Toast
• 4 Thick Slices French Bread, left out over night to get stale (or toasted slightly in a 125 degree oven for 30 minutes)
• 1 Cup Heavy Cream
• 4 Large Eggs
• 1 TBS Sugar
• 1 tsp Bourbon (Substitute Vanilla Extract if you prefer)
• 1/2 tsp Cinnamon
• 1/2 tsp Nutmeg
• Dash Salt
• For the Praline Sauce
• 1 Cup Brown Sugar
• 4 TBS Butter
• Pinch of Salt
• 1/2 Cup Heavy Cream
• 3/4 Cup Pecans
• Garnish with Ripe sliced Peaches
• and Powdered Sugar

Cooking Directions

1. For the French Toast, In a medium bowl, whisk together the Heavy Cream, Eggs, Sugar, Bourbon, Cinnamon, Nutmeg and Salt.
2. Lay the bread out in a baking dish so that the bread is flat, pour the egg mixture over the top and allow to soak in for 30 minutes. If needed, flip the bread after 15 minutes to insure even coating.
3. Melt 4 TBS Butter in a heavy skillet over medium heat. Toast the bread for about 5 minutes on each side, checking to make sure that it is not burning. Toast should retain it's yellow eggy color, yet have spots of golden brown deliciousness.
4. While the bread is soaking, prepare the Praline Sauce...
5. In a small to medium sauce pan, over medium heat, combine the Sugar, Butter and Salt.. Cook for 5 minutes, stirring constantly. You will be able to watch the sugar melt into the butter and form a praline caramel like sauce.
6. Whisk in the Heavy Cream and continue to cook and whisk for just one more minute.
7. Remove from heat, add the Pecans, stir and keep warm while waiting for the toast to be finished.
8. Layer your bread, sauce and peaches.... Dust with powdered sugar
9. SERVE HOT and ENJOY!!!

A wonderful dessert... an even better Bread Pudding Dessert!!!

OK, first up that fair up front announcement, the very good folks at Oh Nuts! made me an offer I could not refuse....

FREE NUTS! I actually order often from them. They have competitive prices but superior product. Their nuts are bigger, better quality, tastier and fresher than what I can get in my store. This recipe was made with the FREEBIES!!!  However, I am always thrilled with the quality, size, packaging and value of their products.  I would use them any and every time I bake with Nuts!

I have been doing business with Oh Nuts for a few years now. ALWAYS the best quality (Take a look at the pecans in the photo above, HUGE, arriving in excellent condition. I am especially drawn to their pecans and walnuts. Not only tasty, but make beautiful accent garnishes. They make the food look just as good as they taste!

Shipping is fast, quality is EXCELLENT and prices are actually below the super market prices (especially if you sign up for their eMail mailing list and take advantage of their free shipping offers they send out on occasion).

******************************************************

This simple recipe has been added to my growing list of "52 Breakfast Ideas!"

It's the most important meal of the day.  From fancy to simple, there are always ways to dress up a breakfast dish.  These are the meals that make Bed and Breakfast Inns legendary (and usually easier than you think).

Here's your chance to make your guests Ooh and Aah!

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest