After two years in business, Bodega has been slapped with a cease-and-desist.
The cult-favorite brunch spot in Denver’s neighborhood Sunnyside has changed its name to Odie B’s, after a Kansas City restaurant called La Bodega sent it a legal notice, according to a message that the restaurant, at 2651 W. 38th Ave., posted on Instagram Monday.
“It’s already hard enough to run restaurants and it’s tragic when other independent operators are out to get ya, too,” the restaurant wrote. “While change can suck and cause heartache, we have finally leaned into it. Even though we have happily been existing in Denver with several other bodegas, we would like to set ourselves apart and end all the confusion as we grow.”
Meanwhile, La Bodega, which has been open since 1998, is a tapas restaurant located hundreds of miles away in Kansas City, something Odie B.’s pointed out online.
“We also found it ludacris (sic) that an independently owned restaurant 600 miles away wanted us to pay to use the word bodega, but hey, that’s life,” the post reads. “Odie B.’s is still a community-driven sandwich shop inspired by bodegas across the world. Odie B.’s is still rowdy. And Odie B.’s is absolutely for the people.”
Odie B’s will be the only change to Bodega’s usual operations.
This Red Fruit Salad is loaded with refreshing watermelon, juicy strawberries, cherries and raspberries tossed will fresh basil and mint, sweet jam and lime juice. Serves 8 to 10 (depending).
Summer = fruit salad.
Last year I was craving this summer fruit salad. And this year, it’s this stunning ruby red fruit salad. In it, you will find juicy watermelon, sweet strawberries, cherries and raspberries. All of this fruit is tossed in a mixture of jam, lime juice and fresh herbs.
I really love the fresh mint and basil with the fruit and I especially love how easy it is to throw together (just be sure you have a cherry pitter!).
And who doesn’t love red fruit?
To Make This Red Fruit Salad You Will Need:
strawberry jam/preserves
lime juice
basil (fresh)
mint (fresh)
watermelon
strawberries
cherries
raspberries
Prep all of the fruit by first, washing and patting dry. Dice up 1-1/2 pounds watermelon, hull and quarter 1 pound strawberries, pit and halve 1 pound of cherries (I linked my pitter in the in printable recipe), and gently rinse 8 ounces of raspberries.
In a large mixing bowl, add 2 tablespoons strawberry jam or preserves, the juice of 1 medium lime, and 1 tablespoon each sliced basil and mint.
Stir well to break up the jam and mix well.
To that, add the prepped watermelon, strawberries and cherries.
Use a rubber spatula that has a curve to it, to gently toss to coat.
Lastly add in the strawberries and *verrrrry gently* toss to incorporate.
Chill until read to serve. Then simply transfer to a platter and serve.
Garnish with whole berries and/or a sprig of mint or basil.
HOW TO STORE FRUIT SALAD:
Store in an air-tight container and store in the refrigerator.
HOW LONG WILL FRUIT SALAD LAST?
If stored properly this fruit salad should last up to 5 days
Enjoy! And if you give this Red Fruit Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 8servings
Red Fruit Salad
This Red Fruit Salad is loaded with refreshing watermelon, juicy strawberries, cherries and raspberries tossed will fresh basil and mint, sweet jam and lime juice. Serves 8 to 10 (depending).
Prep Time: 20 minutesmins
Total Time: 20 minutesmins
2tablespoonsstrawberry jam or preserves
1small/mediumlime, juiced
1tablespoonfresh mint, thinly sliced
1tablespoonfresh basil, thinly sliced
1½poundswatermelon, cut into bite-size pieces
1poundstrawberries, hulled and quartered (halved if small)
1poundsweet cherries, pitted and halved
8ouncesraspberries
In a large mixing bowl, add strawberry jam or preserves, lime juice, and the sliced basil and mint. Whisk well to combine.
To this, add the prepped watermelon, strawberries and cherries. Toss to combine.
Lastly add in the raspberries and gently toss to combine.
Chill until ready to serve.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
This peach cobbler french toast casserole is loaded with cinnamon-y peaches, tender sweet bread and a crumb topping that will knock your socks off.
I love that we are starting to get fresh peaches from the local farmers and there’s nothing like peaches and fresh whipped cream. If you’ve never made your own, well you have missed out. I love everything about fresh whipped cream including (and I know this is a little silly) knowing that some sweet dairy farm here in Utah worked hard just for you and me. It’s why I teamed up with the Dairy Council to talk about delicious dairy products.
I wait all summer for the farm stands to start carrying peaches and as soon as they do I’m all over it like flies on a porta potty….er that’s gross but I’m all over it, and that’s the point. This Peach Cobbler French Toast Casserole is seriously the perfect breakfast to celebrate such a lovely, luscious fruit.
Good heavens, just look at all of that buttery cobbler, crumble topping and it’s swimming in our favorite buttermilk syrup. Mmmmm, buttermilk syrup. Shall we have a moment of silence for the world’s best syrup? Even my Aunt Jemima lovin’ husband (no joke, he’d rather have store bought than homemade maple syrup) prefers buttermilk syrup over all else. It’s fantastic.
Ingredients for Peach Cobbler French Toast Casserole
At first glance, this list is going to look long, but there is a lot of overlap between the three different parts of the recipe. Here is what you will need:
French Toast Casserole
Sour Dough Bread: day old bread is even better and French bread works fine too
Eggs
Milk
Heavy Cream
Brown Sugar
White Sugar
Spices: Cinnamon and Nutmeg
Extracts: Vanilla and Almond Extract
Peach Filling
Peaches
Cornabys EZ Gel: or flour for thickening
Brown Sugar
Cinnamon
Crumb Topping
Flour
Brown Sugar
White Sugar
Cinnamon
Butter
Buttermilk Syrup: to pour over the top of the baked casserole dish
The measurements for all the ingredients can be found in the recipe card down below so keep scrolling for all the details.
How to Make Peach Cobbler French Toast Casserole
We’ve adopted the tradition, like many of you have, of Saturday morning breakfast. We sleep in, make something crazy delicious and sit around the table taking our time to eat and just chat with each other. We love Saturday mornings. This recipe actually starts Friday so I just have to bake it on Saturday.
Here are the basic steps:
Prep: Grease a 9×13 baking dish.
Tear: Rip up the bread and place it in the prepared pan.
Combine: Add all the ingredients for the casserole to a bowl and whisk to combine.
Pour: Pour the milk and egg mixture over the bread and press it gently to saturate the bread.
Simmer: Add all the ingredients for the peaches to a medium saucepan and stir to combine. Simmer for 3 minutes until the peaches are tender and saucy.
Cool: Allow the filling to cool while you make the topping.
Whisk: Add all the ingredients for the crumble topping to a bowl and whisk to combine. Cut in the butter until everything is incorporated and holds together like wet sand.
Sprinkle: Add the peaches over the top of the bread and then sprinkle the crumble topping all over the top.
Rest: Cover the casserole dish with foil and let it rest in the refrigerator overnight (or at least 1 hour).
Bake: Remove the foil and bake for 45 to 55 minutes.
Serve: Let the family dig in and serve with fresh whipped cream or buttermilk syrup.
Saturday mornings in our house…the whole time we are all in the kitchen laughing about funny things that happened during the week. It’s pretty much awesome. It’s such a slow, happy moment for us. Plus it’s something that happens regardless of school being in or whatever is keeping us busy all week. No matter what we at least get Saturday breakfast together. Gosh, I wish it was Saturday already.
These instructions can be found in the recipe card at the end of the post.
Watch this French Toast Casserole Be Made…
Are Peaches Healthy?
Peaches have many health benefits. Peaches are high in dietary fiber. They are low carbohydrate, and contain abundant vitamins, including vitamin C, vitamin A, vitamin E, and niacin. They are also a good source of many minerals, such as, potassium, copper, manganese, and phosphorous.
What are the Best Peaches for Baking?
You want to find freestone peaches because they are sweeter and easier to work with. For a list of my favorite freestone peaches, head to our peach cobbler post!
Can I Use Canned or Frozen Peaches?
Yes, both canned and frozen peaches can be used. Peach season is so short that we have to be able to use something, right?! If you use canned peaches, pay close attention to the syrup used for canning. You don’t want it to be canned with heavy syrup. Be sure to drain the peaches thoroughly.
If you use frozen peaches, let them thaw completely and drain. Taste them and make sure they are sweet enough. Frozen fruit tends to be lacking sweetness and canned fruit is usually too sweet.
Can French Toast Casserole Be Prepared Ahead?
You can prepare french toast casserole up to the point of baking it. Then cover with foil and refrigerate until ready to bake. I wouldn’t wait more than 2 days maximum.
Storing and Reheating
French toast casserole should be stored in an airtight container in the refrigerator. It will keep for 3-4 days.
To reheat a large portion of the casserole, I would recommend warming it up in the oven at 350 degrees for about 10 minutes until heated through. If you are just warming up a single serving, I just zap it in the microwave.
Take your breakfast game to the next level with this delicious Peach Cobbler French Toast Casserole. With a crispy, buttery top and a sweet peach filling, this recipe is sure to impress.
More Breakfast Casseroles to Try…
Servings: 18
Prep Time: 15 minutesmins
Cook Time: 45 minutesmins
Total Time: 1 hourhr
Description
This Peach Cobbler French Toast Casserole is seriously the perfect breakfast to celebrate such a lovely, luscious fruit.
Prevent your screen from going dark
The day before you want to enjoy this casserole make the entire dish or at least give yourself an hour for it to rest.
Start by greasing a 9×13″ baking dish.
Tear up the bread and place it in the pan.
1 Large Loaf of Sour Dough Bread
In a bowl, combine the eggs, cinnamon, milk, cream, sugars, spices and extracts.
8 Large Eggs, 1 teaspoon Cinnamon, 1/4 teaspoon Nutmeg, 2 Cups Milk, 1/2 Cup Heavy Cream, 1/4 Cup Brown Sugar, 3/4 Cup Sugar, 2 teaspoons Vanilla, 1/4 teaspoon Almond Extract
Whisk to combine and pour over the bread, pressing gently to saturate it. Set aside.
Peaches
Heat a medium saucepan over medium heat and add the peaches, flour (or EZ gel), brown sugar and cinnamon.
4 Peaches, 1/4 Cup Brown Sugar, 1 Tablespoon Cornabys EZ Gel, 1 Pinch Cinnamon
Stir to combine and cook for 3 minutes or until tender and saucy in appearance, but still intact slices.
Allow to cool while you make the topping.
Topping
In a large bowl add the flour, sugars and cinnamon.
1 1/2 Cup Flour, 1/3 Cup Brown Sugar, 1/4 Cup White Sugar, 1/2 teaspoon Cinnamon
Whisk together with a fork and cut in the butter until it’s well incorporated and when you grab a handful in your hand it should stick together like wet sand.
12 Tablespoons Butter
Sprinkle the peaches over the bread and then crumble the topping over the bread mixture and cover with foil.
Set in the fridge overnight or for 1 hour
Heat the oven to 350 degrees the next morning, remove the foil and bake for 45 to 55 minutes.
This Cornflake Crusted French Toast is a delicious and fun way to enjoy your morning french toast. Thick slices of bread are dipped in a cinnamon-vanilla egg and milk mixture before dipping into crushed cornflake cereal and griddled until crisp and golden. Yields 8 (2-piece) servings.
This is your sign to crust your French toast in cornflakes.
Cornflake crusted French toast is such a fun and delicious spin on a classic. I first made these in 2012 and have made them on occasion ever since. They are so deliciously flavorful and my family and I adore the crispy exterior.
In this recipe, thick sliced bread is dipped in a cinnamon and nutmeg custard and then coated in crushed cornflakes. Griddling them gets them nice and toasty and golden brown. I like to serve these spread with salted butter, a dusting of powdered sugar and a drizzle of pure maple syrup!
So crispy, so crunchy and SO delicious!
To Make This Cornflake Crusted French Toast You Will Need:
cornflake cereal – Adds crunch and subtly sweet corn flavor.
eggs – Adds richness and flavor to the custard.
milk – Use whatever you have on hand (cow’s milk, soy milk, oat milk, almond milk, coconut milk or cashew milk). Any of these will work.
pure vanilla extract – Adds distinct flavor and enhances the other flavors in the dish.
cinnamon (ground) – Lends distinct warm and woodsy flavor.
nutmeg (ground) – Warm, aromatic with subtle hints of clove.
kosher salt – Helps to balance the sweetness and enhance flavors.
thick sliced bread – I like to use a thick sliced bread like; Texas toast or brioche or challah.
salted butter – For serving.
maple syrup – For serving.
Start by placing 6 cups of cornflakes into a large re-sealable bag. Crush the cereal either with your hands, a rolling pin, mallet or pie plate. You want small pieces not super fine crumbs.
Transfer the cornflake crumbs into a shallow dish and set aside for a sec.
In a separate shallow bowl, add 3 large eggs, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/2 teaspoon nutmeg and a small pinch of fine salt.
Whisk to break up the eggs and to combine them with the spices before pouring in 1 cup of milk.
Whisk well to incorporate and set it next to you cornflake crumbs.
Preheat a skillet or griddle. For my griddle (linked in the recipe printable) I had it set at 300°F. If using a skillet preheat the pan over medium heat.
Dip the bread into the egg batter for a few seconds on each side, letting any excess drip back into the bowl.
Immediately dip and gently press the bread into the cereal crumbs.
Transfer each coated piece to a wire rack set into a rimmed sheet pan and repeat with the remaining slices. Once you’re done, spay each side with nonstick baking spray – I like to use a ghee oil spray.
Work in batches, placing the cereal coated french toast into the preheated griddle or large skillet and cook for about 3-4 minutes a side or until golden. You might need to adjust the heat between each batch.
Next, flip and repeat.
Transfer to a rimmed baking sheet and keep warm in a low oven and repeat with the remaining pieces.
Serve topped with butter and drizzle with real maple syrup.
Got leftover French toast? Save it and enjoy it later in the week! Store the French toast in an air-tight container or resealable bag/stasher bag (to avoid drying out or absorbing fridge odors) and refrigerate for up to 3 to 5 days!
CAN FRENCH TOAST BE FROZEN?
Absolutely! Flash freeze the French toast first on a rimmed baking sheet for 30 minutes, portion serving amounts into resealable baggies (or stasher bags) and store in the freezer for up to 3 months.
NOTE: When refrigerated or frozen, cornflake crusted french toast will lose some texture, so (once defrosted if frozen) I would pan fry to crisp them back up a little.
Enjoy! And if you give this Cornflake Crusted French Toast recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 8servings
Cornflake Crusted French Toast
This Cornflake Crusted French Toast is a delicious and fun way to enjoy your morning french toast. Thick slices of bread are dipped in a cinnamon-vanilla egg and milk mixture before dipping into crushed cornflake cereal and griddled until crisp and golden. Yields 8 (2-piece) servings.
Prep Time: 20 minutesmins
Cook Time: 20 minutesmins
Total Time: 40 minutesmins
16slicesthick sliced bread, like Texas toast or use brioche or challah
6cupscornflakes
3largeeggs
1teaspoonpure vanilla extract
1/2teaspoonground cinnamon
1/2teaspoonground nutmeg
1pinchkosher salt
1cupmilk
salted butter, for serving
real maple syrup, for serving
Add the cornflakes into a large re-sealable bag. Crush the cereal either with your hands, a rolling pin, mallet or pie plate. You want small crumbs but not fine crumbs.
Transfer the cornflake crumbs into a shallow dish and set aside.
In a separate shallow bowl, add eggs, vanilla, cinnamon, nutmeg and a small pinch of fine salt. Whisk to break up the eggs and to combine them with the spices before pouring in the milk.
Whisk well to incorporate and set it next to you cornflake crumbs.
Preheat a skillet or griddle. For my griddle (linked in the recipe printable) I had it set at 300°F. If using a skillet preheat the pan over medium heat.
Dip the bread into the egg batter for a few seconds on each side, letting any excess drip back into the bowl. Immediately and gently press the bread into the cereal crumbs.
Transfer each coated piece to a wire rack set into a rimmed sheet pan and repeat with the remaining slices. Once you’re done, spay each side with nonstick. baking spray. I like to use a ghee oil spray.
Work in batches, placing the cereal coated french toast into the preheated griddle or large skillet and cook for about 3-4 minutes a side or until golden. You might need to adjust the heat between each batch. Flip and repeat.
Transfer to a rimmed baking sheet and keep warm in a low oven and repeat with the remaining pieces.
Serve topped with butter and drizzle with real maple syrup.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline. Nutritional information is for French toast only and does not include butter or syrup.
This Cauliflower Salad is only a few ingredients and absolutely delicious. It’s even better the next day so you can easily make it in advance!
If you love simple salad recipes, check out this Easy Shrimp Salad! It’s delicious and wonderful with Ritz crackers.
❤️WHY WE LOVE THIS RECIPE
We love how simple it is—only a handful of ingredients. You can make it in advance, and it’s always better the next day. Plus, it’s so good! I have never made this salad, and people don’t love it. Every gathering I have ever taken this to, I always come home with an empty bowl!
🍴KEY INGREDIENTS
Raw Cauliflower
Iceberg Lettuce
Parmesan Cheese
Onion
Bacon (real or bacon bits)
Mayonnaise
SWAPS
We have made this with real bacon or real bacon bits and it’s delicious either way. I have never tried it with any other lettuce and honestly feel the iceberg lettuce makes this salad.
🍽️HOW TO MAKE
This salad is so easy to make and all you have to do is chop up the vegetables and add everything to a bowl and mix. Of course if you use real bacon you must make that first, but it really doesn’t get much easier than that.
⭐TIP
You can grate your own parmesan if you like or buy it grated, we have done both and it’s delicious both ways. This salad is much better cold, so make it a few hours before any gathering so it has time to chill in the refrigerator.
OTHER SALAD RECIPES
Cheddar Ranch Pasta Salad – This salad is perfect for any occasion and goes great with just about any meal.
Amish Pasta Salad – This our MOST popular salad and it has had millions and millions of views. It has wonderful reviews and is always a hit!
Southern Cornbread Salad – This is a classic to a reason! Such a delicious salad and super versatile.
Broccoli Raisin Salad – This one has been around a long time and one you will love. If you are not a raisin fan you can use craisins.
This refreshing cauliflower salad is one your family will love. It’s only 6 ingredients and super easy to make. This creamy and delicious salad is even better the second day.
Prep Time 14 minutesmins
3 hourshrs
Total Time 3 hourshrs14 minutesmins
Course Salad
Cuisine American, southern
1head raw cauliflower
1head iceberg lettuce
1onion
1/4cupgrated Parmesan cheese
1/2cupbacon bits or could use real bacon
1pintmayonnaisemore or less to your liking
Cut lettuce, cauliflower and onion into small pieces. Add Parmesan cheese, bacon bits and mayonnaise. Mix all ingredients in a large bowl. (Has a better flavor if mixed a few hours before served and kept refrigerated.)
These Breakfast BLTs are a fun twist on the beloved sandwich. A toasted English muffin topped with peppery arugula, candied bacon, oven-roasted tomatoes and finished off with a fried egg and snipped chives.
In summertime, we make BLTs all.the.time.
Open face, with turkey lunch meat or grilled chicken breast, or sandwiched between toasted sourdough bread. I always like to add a little mayo or mashed avocado, crisp lettuce, garden tomatoes, thinly sliced onion, sharp cheddar and of course pickles. And of course bacon. It’s basically an art form at this point.
With that said, I’ve extended our love for BLTs to include breakfast.
Toasted English muffin is slathered with mayo (or in my case chipotle mayo) and topped with arugula, espresso candied bacon, roasted tomatoes with a fried egg on top. It doesn’t get much better than this!
To Make These Breakfast BLT’s You Will Need:
roma tomatoes – Roma tomatoes are flavorful, have fewer seeds and tend to be less acidic.
olive oil – Adds moisture and rich flavor while roasting.
fresh thyme – Or substitute with dried.
kosher salt – Helps enhance the flavor of the tomatoes.
freshly ground black pepper – Adds some subtle bite and flavor.
eggs – Fried or poached eggs work well for this recipe.
english muffins – I’ve been testing homemade English muffin recipes and have yet to find one that has the nooks and crannies I desire.
mayo – Use regular or chipotle is also delicious!
baby arugula – Lends delicious peppery flavor.
bacon – I like to use this espresso candied bacon, but regular thick-cut bacon works too! I have this already made and ready to go before starting the tomatoes.
Preheat your oven to 400°F (or 200°C).
Line a rimmed baking sheet with parchment paper. Cut 4 Roma tomatoes in half and place, cut side facing up, on the pan.
The oven-roasted tomatoes are surprisingly the show stopper of this hearty rustic breakfast. Simply drizzle the tomato halves with olive oil, season with kosher salt and pepper and strip the leaves from a few fresh thyme sprigs and sprinkle over top.
Place the pan on the middle rack of your preheated oven to roast for 30 minutes. The smell alone makes me want to eat them off the pan. So, so good.
Toast your English muffins, smear each half with chipotle mayo (or mayo of your choice) and top with some baby arugula.
Top with a few slices of bacon and 2 roasted tomato halves.
Lastly fry up some eggs in a skillet with a little butter and season with salt and pepper.
And place it on top.
Lastly, I add a little snipped chives because I have them growing in my garden this time of year.
Grab a fork and knife and pop the yolk before devouring.
Enjoy! And if you give this Breakfast BLTs recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 4servings
Breakfast BLT’s
These Breakfast BLTs are a fun twist on the beloved sandwich. A toasted English muffin topped with peppery arugula, candied bacon, oven-roasted tomatoes and finished off with a fried egg and snipped chives.
Preheat your oven to 400℉ (or 200℃).Line a rimmed baking sheet with parchement.
Arrange the tomatoes, cut side facing up, onto a rimmed metal baking sheet. Drizzle with a little oil and season with thyme, salt and freshly ground black pepper.
Roast for 30 minutes on the middle rack of your preheated oven or until the tomatoes are tender and have shrunken in size. Remove the pan from the oven and set aside.
BUILD THE BLTs:
Toast your English muffins, spread each half with chipotle mayo (or mayo of your choice) and top with some baby arugula.Top each half with 2 pieces of cooked bacon (cut in half to fit), 2 roasted tomato halves and top with a fried egg and some snipped chives.
This recipe was originally posted on September 11, 2013 and has been updated with clear and concise instructions, new photography and helpful information.
Espresso Candied Bacon aka Billion Dollar Bacon is sweet, smoky and addictive. Thick-cut applewood smoked bacon is coated in an espresso and brown sugar mixture and baked until crisp and candied. Yields 8 pieces and will serve 4.
Espresso Candied Bacon aka Billion Dollar Bacon is the thing dreams are made of.
Last month both my daughters and I went to a popular brunch spot we wanted to try. On the menu was “billion dollar bacon” so naturally we ordered it. What is billion dollar bacon? It’s thick-cut bacon with a sweet heat espresso shellac. Essentially espresso candied bacon.
And it’s delicious.
To Make Espresso Candied Bacon You Will Need:
dark brown sugar
chili powder
espresso powder
black pepper
thick-cut applewood smoked bacon
Preheat your oven to 400°F (or 200°C).
Line a rimmed baking sheet with heavy duty foil and place a wire rack on top. The foil will catch the drippings and aids in easy clean up.
In a shallow pan or dish, measure and add 2/3 cup dark brown sugar, 1 tablespoon espresso powder, 1 teaspoon chili powder and 1/2 teaspoon black pepper.
Use a fork to break up the brown sugar and mix well to combine.
What is Espresso Powder?
Espresso powder, or instant espresso, is brewed espresso that has been dehydrated to create water soluble granules. It is not the same as espresso grounds. Espresso powder has all the punch and flavor of brewed espresso but without the water, which makes it great in batters, doughs and spice rubs.
One at a time, press the 8 strips of thick cut apple wood bacon into the brown sugar mixture.
Sprinkle and press the sugar mixture onto the bacon so it sticks well.
Transfer each piece to the wire rack and repeat with the remaining bacon. Take the remaining brown sugar mixture and sprinkle it onto the strips of bacon.
Bake on the middle rack of your preheated oven for 18 to 20 minutes or until the bacon is crisp.
If you start smelling something is burning, don’t worry! That’s just the bacon fat/sugar that has dripped into the bottom of the pan. Feel free to rotate the pan halfway through for even baking.
Allow the bacon to cool slightly or until safe to handle.
Once safe to handle, transfer to plates or serve on a platter.
Enjoy! And if you give this Espresso Candied Bacon recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 4servings
Espresso Candied Bacon (Billion Dollar Bacon)
Espresso Candied Bacon aka Billion Dollar Bacon is sweet, smoky and addictive. Thick cut applewood smoked bacon is coated in an espresso and brown sugar mixture and baked until crisp and candied. Yields 8 pieces and will serve 4 (2-piece servings) or 8 (1-piece servings) depending.
Prep Time: 15 minutesmins
Cook Time: 20 minutesmins
Total Time: 35 minutesmins
2/3cupdark brown sugar
1tablespoonespresso powder
1(rounded) teaspoonchili powder
1/2teaspoonground black pepper
8stripsthick cut applewood smoked bacon
Preheat your oven to 400°F (or 200°C).Line a rimmed baking sheet with heavy duty foil and place a wire rack on top. The foil will catch the drippings and aids in easy clean up.
In a shallow pan or dish, measure and add brown sugar, espresso powder, chili powder and black pepper. Use a fork to break up the brown sugar and mix well to combine.
One at a time, press the 8 strips of thick cut apple wood bacon into the brown sugar mixture. Sprinkle and press the sugar mixture onto the bacon so it sticks well. Transfer each piece to the wire rack and repeat with the remaining bacon. Once done, take the remaining brown sugar mixture in the pan and sprinkle it onto the strips of bacon.
Bake on the middle rack of your preheated oven for 18 to 20 minutes or until the bacon is crisp.NOTE: If you start smelling something is burning, don’t worry! That’s just the bacon fat/sugar that has dripped into the bottom of the pan. Feel free to rotate the pan halfway through for even baking.
Allow the bacon to cool slightly or until safe to handle.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
This Blueberry Shortcake is made with a shortcake-style biscuit and a delicious blueberry sauce topped with whipped cream. It’s a delicious summer treat!
If you love blueberries, you will want to give this Blueberry Loaf Cake a try! It’s easy to make and wonderful for any gathering with coffee.
❤️WHY WE LOVE THIS RECIPE
This blueberry shortcake is an easy dessert and so good. The sweetness of the blueberries with the shortcake is absolutely delicious. it’s so good topped with whipped topping or ice cream! This dessert comes together quickly and the shortcake will keep so you can make it up in advance.
🍴KEY INGREDIENTS
All-purpose flour
Sugar
Baking powder
Salt
Butter
Egg
Milk
Blueberry Sauce Ingredients Needed:
Sugar
Cornstarch
Water
Blueberries
Lemon juice
Butter
SWAPS
You can try this with other fruits, such as blackberries or raspberries. The sauce will be delicious made with those too.
🍽️HOW TO MAKE
This dessert is easy to make and the shortcake is a great recipe that you can use with other recipes.
COOKING STEPS
Step 1 Whisk together flour, sugar, baking powder and salt. Cut in butter and add egg and milk. Make into a dough that you can pat or roll out on a dough board. Can add more flour if needed.
Step 2 Cut out with a biscuit cutter and bake on a sprayed baking sheet in preheated 400 degree oven for 25 to 30 minutes or until the tops are brown and done in the middle. Makes approximately 10 to 12 shortcakes depending on size. (Sometimes, I use a tin can to cut out and make them bigger.)
Step 3 Whisk together sugar, cornstarch, and water in a pot on top of the stove. Bring to a boil and add the 2 cups of blueberries. Cook about 5 minutes and remove from stove. Add lemon juice and butter.
Step 4 To serve: Split one of the shortcakes, add a few uncooked, fresh blueberries in the middle. Place the top back on the shortcake and drizzle blueberry sauce over the entire cake. Add whipped cream or ice cream on top.
⭐TIP
This sauce is great on many things! Wonderful on pancakes, waffles and ice cream. If you have some leftover you can definitely use it for other things.
OTHER BLUEBERRY RECIPES
Sour Cream Blueberry Pie – This is a pie you will make over and over! The topping is what makes this pie wonderful and you can’t taste the sour cream.
Best Blueberry Cobbler – This is a really easy cobbler and one your friends and family will love. It’s wonderful with ice cream.
Delicious Blueberry Biscuits – These biscuits are a wonderful way to start the day! You can add the glaze or leave it off.
Blueberry Cream Cheese Biscuits – These are made with canned biscuits and we all love them. They are a great addition to a weekend morning!
STORING, REHEATING & SERVING SIZE
We store the shortcake in an airtight container and the blueberry sauce in the refrigerator. You can heat up each in the microwave. This makes about 10-12 shortcakes.
Blueberry Shortcake is a wonderful summer dessert. This recipe is made with a biscuit style shortcake and a delicious blueberry sauce, topped with whipped cream. Your friends and family will love this delicious dessert.
Prep Time 15 minutesmins
Cook Time 35 minutesmins
Total Time 50 minutesmins
Course Dessert
Cuisine American, southern
2cupsall-purpose flour
2tablespoonssugar
1tablespoonbaking powder
1/4teaspoonsalt
1/4cupbutter or 4 tablespoonssoftened
1egg
3/4cupmilk
Blueberry Sauce Ingredients
1/2cupsugar
3 1/2teaspoonscornstarch
1cupwater
2cupsblueberries
1tablespoonlemon juice
4tablespoonsbutter
Shortcake Instructions
Whisk together flour, sugar, baking powder and salt. Cut in butter and add egg and milk. Make into a dough that you can pat or roll out on a dough board. Can add more flour if needed.
Cut out with a biscuit cutter and bake on a sprayed baking sheet in preheated 400 degree oven for 25 to 30 minutes or until the tops are brown and done in the middle. Makes approximately 10 to 12 shortcakes depending on size. (Sometimes, I use a tin can to cut out and make them bigger.)
Blueberry Sauce Instructions
Whisk together sugar, cornstarch, and water in a pot on top of the stove. Bring to a boil and add the 2 cups of blueberries. Cook about 5 minutes and remove from stove. Add lemon juice and butter.
To serve: Split one of the shortcakes, add a few uncooked, fresh blueberries in the middle. Place the top back on the shortcake and drizzle blueberry sauce over the entire cake. Add whipped cream or ice cream on top.
This sauce is great for ice cream or any kind of cake.
This Peppery Cheese Bread is so easy to make and a wonderful addition to any meal. It’s especially good with Baked Spaghetti.
You may also want to try this delicious Cheddar Bay Biscuit Bread! It’s one of our favorites and one you will love too.
❤️WHY WE LOVE THIS RECIPE
Cheese bread served hot right from the oven with a big bowl of soup will become one of your favorites. This is an easy, quick recipe and the cheese bread is delicious. Serve this cheese bread to your family and friends and it won’t last long. One of my favorite quotes about bread: “Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts” —James Beard
🍴KEY INGREDIENTS
all-purpose flour
shredded sharp cheddar cheese or could use your favorite cheese
sugar
baking powder
baking soda
teaspoon salt
teaspoon coarsely ground black pepper
buttermilk
butter
eggs
SWAPS
Its inevitable that someone will ask if you can use regular milk instead of buttermilk. I am sure you can, but it WILL change the fat content of the bread. Buttermilk is high in fat and gives a different texture than regular milk.
🍽️HOW TO MAKE
Since this bread is a quick bread and doesn’t use yeast, it really comes together quickly. We love quick breads for the exact reason.
COOKING STEPS
Step 1 In a large bowl combine flour, cheese, sugar, baking powder, baking soda, salt and pepper. In a smaller bowl beat eggs, melted butter and buttermilk together with a whisk. Add to flour mixture and mix with a spoon just enough to wet all the ingredients.
Step 2 Pour mixture into a 9 x 5 inch loaf pan that has just the bottom of the pan sprayed or greased. Bake in a preheated 350 degree oven for 35 to 40 minutes. Allow to cool for 15 minutes before removing from pan. Store in refrigerator.
⭐TIP
Optional ingredients: 1/2 teaspoon garlic powder and 1/2 teaspoon dried onion flakes. This adds a little more flavor! This is a versatile bread and you can add what you like to make it more your taste.
This bread goes great with a spring salad for a big bowl of chili or potato soup. It’s very versatile and a recipe you can enjoy year round. It’s super easy to make and wonderful right out of the oven. You can always switch out the cheddar cheese for asiago, mozzarella or any your family loves.
OTHER QUICK BREADS
Old Fashioned Sweet Bread – This is a bread your Grandmother probably made! It’s so good and is more like a cake texture.
Hobo Bread – This is another old fashioned recipe that was sometimes made in a coffee can. It has no eggs and is a very popular bread.
This is an easy quick recipe for cheese bread. It’s delicious and great served with soup, salad or baked spaghetti.
Prep Time 10 minutesmins
Cook Time 35 minutesmins
Total Time 45 minutesmins
Course bread
Cuisine American
2cupsall-purpose flour
1cupshredded sharp cheddar cheese or could use your favorite cheese
1teaspoonsugar
1/2teaspoonbaking powder
1/2teaspoonbaking soda
1/2teaspoonsalt
1/2teaspooncoarsely ground black pepper
1cupbuttermilk
1/2cupbutter or 8 tablespoons or 1 stickmelted
2eggs
In a large bowl combine flour, cheese, sugar, baking powder, baking soda, salt and pepper. In a smaller bowl beat eggs, melted butter and buttermilk together with a whisk. Add to flour mixture and mix with a spoon just enough to wet all the ingredients.
Pour mixture into a 9 x 5 inch loaf pan that has just the bottom of the pan sprayed or greased. Bake in a preheated 350 degree oven for 35 to 40 minutes. Allow to cool for 15 minutes before removing from pan. Store in refrigerator. *
Southern Tomato Gravy is a staple in our house! This tomato based gravy is wonderful over biscuits, rice, or mashed potatoes.
If you are a fan of biscuits and gravy, you may also want to try this delicious Chocolate Gravy. It’s a classic for a reason and wonderful to enjoy on Christmas morning.
❤️WHY WE LOVE THIS RECIPE
Southern Tomato Gravy is a staple in our house and it’s such a versatile recipe. It’s wonderful over biscuits, rice, noodles or mashed potatoes. You can also use tomato gravy in hamburger dishes and it’s a great way to use those delicious garden tomatoes.
🍴KEY INGREDIENTS
Fresh tomatoes, peeled and chopped (can use a 14.5 ounce can of tomatoes)
Bacon drippings
All-purpose flour
Water (some prefer to use milk instead of water)
Sugar
Salt
Pepper
Garlic powder
SWAPS
You can add different seasonings to this dish to give it a different flavor. You could add basil, oregano, Italian seasonings, etc. Or you can add some dillweed, it’s super versatile but we love it just this way.
🍽️HOW TO MAKE
This is a very simple dish to make and you can throw it together quickly for breakfast or dinner. We love simple recipe and feel they are the best for a reason!
COOKING STEPS
Step 1 Cut up tomatoes in bowl. Add the salt, pepper, sugar and garlic powder and mix with a spoon. Put bacon drippings in a hot skillet on stove top.
Step 2 Add flour and make a roux or cook until thick. Pour in tomatoes and water and cook until the consistency of gravy. Serve over biscuits, rice, noodles or mashed potatoes.
⭐TIP
We feel the bacon grease really takes this gravy to the next level. You can always use vegetable oil, but it won’t be nearly as good as it will be with the bacon grease. You can also sprinkle cooked bacon on top of the gravy…. so good! This is also really good over meatloaf!
OTHER TOMATO RECIPES
Southern Tomato Pie – This is a southern staple and a must-make each summer with fresh garden tomatoes. It’s so good and always a hit!
Red Tomato Preserves – This is a great recipe for tomato preserves and we love it on biscuits! This recipe has been in our family for many many years.
Fresh Canned Salsa – This is another great recipe for fresh garden tomatoes! We love making our own salsa and this is a great one.
GRAVY & OTHER RECIPES
STORING, REHEATING & SERVING SIZE
We store this in the refrigerator, it will keep for a few days, reheat in the microwave and its about 6 servings.
Tomato Gravy is such a Southern dish served over biscuits for breakfast, rice for supper or mashed potatoes. Wonderful way to use fresh tomatoes from the garden but can use canned tomatoes.
Prep Time 10 minutesmins
Cook Time 10 minutesmins
Total Time 20 minutesmins
Course Breakfast, Gravy, Sauce
Cuisine American, southern
2cupsfresh tomatoespeeled and chopped (can use a 14.5 ounce can of tomatoes)
5tablespoonsbacon drippings
5tablespoonsall-purpose flour
1 1/4cupswatersome prefer to use milk instead of water
1teaspoonsugar
1/2teaspoonsalt
1/4teaspoonpepper
1/4teaspoongarlic powder
Cut up tomatoes in bowl. Add the salt, pepper, sugar and garlic powder and mix with a spoon.
Put bacon drippings in a hot skillet on stove top. Add flour and make a roux or cook until thick. Pour in tomatoes and water and cook until the consistency of gravy. Serve over biscuits.
Loyola University students at the school’s Rogers Park campus are about to be schooled in the ways of Cambodian cuisine. Their lesson will be taught by Mona Sang, the chef behind Khmai Fine Dining. It’s been nearly six months since Sang closed the original location of her decorated restaurant. The Cambodian refugee is poised to double down on the neighborhood that supported her, pushing Khmai to one of the 2022’s Best New Restaurants in America.
Sang’s opening a pair of restaurants on Loyola’s campus. Beyond a supercharged return of Khmai, adorned with a black and gold color palette and Bridgerton-inspired Regency-style table settings, Sang will unveil the more casual Kaun Khmai — “child of Khmai” in Khmer — an all-day affair with fun cocktails and Cambodian street food. Sang says she created the new addition to better serve the neighborhood, and not depend on the university community. But it wouldn’t be a surprise if a cheaper option would attract more students and faculty. Sang will also launch the city’s only Cambodian brunch services at both restaurants alongside dinner. Sang hopes to reveal breakfast and lunch service in August.
“It’s a lot,” Sang admits. “When you’re opening a restaurant, one thing gets fixed and then five other things break. We have two restaurants with two different menus coming from one kitchen, so we’re trying to perfect that [process].”
Khmai’s egg rolls have earned a devoted following.Jack X. Li/Eater Chicago
The new Khmai stands inside a Loyola University-owned space at 6580 N. Sheridan Road on the ground floor of the Hampton Inn. Hotel guests generally expect daytime options, and Sang is eager to deliver a menu with unique items like fresh croissants filled with lychee or kumquat cream, congee with blood sausage, and num por peay — glutinous rice flour stuffed with yellow mung bean and topped with coconut cream.
Kaun Khmai’s weekend brunch menu will also include doughnuts from suburban bakery Gurnee Donuts, owned by Sang’s friend and fellow first-generation Cambodian American Kevin Lee. Cambodians have played a significant role in the U.S. doughnut industry, particularly in California — a story detailed at length in the 2020 documentary The Donut King.
At the restaurants, Sang has opted to home in on serving her neighbors in Rogers Park rather than purely devoting her efforts to luring Loyola students — an inconsistent presence in the area thanks to the churn of the school year. But Sang is also the mother of an incoming Loyola freshman and spent recent weeks testing recipes on her student employees. She’s noticed that many of them miss eating home-cooked meals and hopes to eventually create low-cost meal kits that students can purchase and make themselves.
At the outset, staff will seat diners for both restaurants in the 40-seat Kaun Khmai space or on a 30-seat patio. Stay tuned for news of an opening date.
Khmaiand Kaun Khmai, 6580 N. Sheridan Road, Scheduled to open in June.
This Sausage Spinach Quiche is made without a crust. Great to make on a Sunday and enjoy throughout the week. It’s super versatile too and my family loves it!
If you are a fan of pizza you will love this Supreme Pizza Crustless Quiche. It’s a great variation that your family will love.
❤️WHY WE LOVE THIS RECIPE
This sausage spinach crustless quiche is a family favorite and so easy to throw together if you had a busy day or just want something quick. You can add ingredients you like or use different meats and cheeses in this quiche and make it your own. I like that I don’t have to have a crust or have to make one but you could make this in a crust if you want. It is good reheated in the microwave.
🍴KEY INGREDIENTS
Pork sausage
Fresh spinach
Can chopped mushrooms, drained
Mozzarella cheese
Green or regular onion
Eggs
Milk
Sour cream
Garlic powder
Black pepper
Salt
SWAPS
You can switch out the cheese and spices in this recipe. If you are not a fan of mushrooms, simply leave them out. This is a versatile recipe! You could also use turkey breakfast sausage for a lighter version.
🍽️HOW TO MAKE
This is a very simple recipe and since it’s crustless it takes nothing to put together. We love having a quiche in the fridge for a easy breakfast!
COOKING STEPS
Step 1 Cook sausage on top of the stove and drain. In a large bowl toss sausage with chopped spinach, onions, mushrooms and 1/2 cup of cheese.
Step 2 Spray a baking dish with cooking oil and add sausage mixture. I used a 10 inch pie plate to make this. In the same bowl you used to toss sausage and spinach whisk together the eggs, milk, sour cream, garlic powder, black pepper and salt.
Step 3 Pour this over the sausage mixture in the baking dish. Sprinkle on the other 1/2 cup shredded cheese. Bake in preheated 400 degree oven for 40 to 45 minutes until center is set and top is browned.
⭐TIP
This quiche will puff up in the oven and once removed and cool will fall some. That is nothing to worry about!
Heavy Cream Cinnamon Rolls – This was a recipe that went viral for how simple it is and how delicious! Only 5 ingredients and perfect for a weekend morning.
This Sausage Spinach Crustless Quiche is one you will make over and over. Made with pork sausage, mushroom, spinach and delicious cheese, this will quickly become a favorite.
Prep Time 15 minutesmins
Cook Time 40 minutesmins
Total Time 55 minutesmins
Course Breakfast, Brunch, Dinner
Cuisine American
1/2poundpork sausage
3cupschopped fresh spinach
14 ounce can chopped mushrooms, drained
1cupshredded mozzarella cheese
1/2cupchopped green or regular onion
5eggs
1/2cupmilk
1/2cupsour cream
1/2teaspoongarlic powder
1/4teaspoonblack pepper
Cook sausage on top of the stove and drain. In a large bowl toss sausage with chopped spinach, onions, mushrooms and 1/2 cup of cheese. Spray a baking dish with cooking oil and add sausage mixture. I used a 10 inch pie plate to make this.
In the same bowl you used to toss sausage and spinach whisk together the eggs, milk, sour cream, garlic powder, black pepper and salt. Pour this over the sausage mixture in the baking dish. Sprinkle on the other 1/2 cup shredded cheese.
Bake in preheated 400 degree oven for 40 to 45 minutes until center is set and top is browned.
You could also make this with turkey breakfast sausage.
This Sweet Potato Cobbler is a wonderful dessert and a great way to enjoy sweet potatoes. This cobbler is great year round and one your family will love.
If you are a fan of sweet potatoes, you will love this Sweet Potato Crescent Rolls! It’s perfect for breakfast or as a dessert.
❤️WHY WE LOVE THIS RECIPE
This delicious Sweet Potato Cobbler is easy to make and one you will love! Great addition to any holiday menu and so good topped with whipped topping or ice cream. The spices added to this recipe is what makes this one really good. If you love sweet potatoes this easy dessert is for you! You can also make this dish in a 9X13 baking dish.
🍴KEY INGREDIENTS
Sweet potatoes
White granulated sugar
Salt
Ground cinnamon
Ground nutmeg
All-purpose flour
Water from cooked sweet potatoes
Butter
Vanilla extract
.Crust Recipe Ingredients:
All-purpose flour
Salt
Butter
Ice water
SWAPS
You can easily make this in a 9X13 if you don’t want to use an iron skillet. You can also use a premade pie crusts to save time if you like.
🍽️HOW TO MAKE
Making the crust for this recipe can be a little time-consuming, but you can easily use a premade crust if you want.
Step 1 Cover the sliced or chopped sweet potatoes with water and boil just long enough to soften. This takes about 10 minutes. They should be soft enough that you can stick a fork through them. Drain and save 1 1/2 cups of the water from boiling the sweet potatoes. In a bowl whisk together the sugar, salt, cinnamon, nutmeg and flour.
Step 2 Spray a 10 inch iron skillet with cooking spray or you could use a 9 x 13 baking dish. Dump in the cooked sweet potatoes, pour the 1 1/2 cups water over the potatoes. Mix in vanilla extract. Sprinkle on the sugar and spices. Cut up the 5 tablespoons butter in pieces on top. Then make your crust or you could use a bought pie crust on top.
Full recipe in printable recipe card below.
OTHER SWEET POTATO RECIPES
STORING, REHEATING & SERVING SIZE
We store this in the refrigerator, reheat in the microwave and makes about 8 servings.
This Skillet Sweet Potato Cobbler is one you will love. Great way to enjoy sweet potatoes, wonderful dessert and perfect for any occasion.
Prep Time 15 minutesmins
Cook Time 35 minutesmins
Total Time 50 minutesmins
Course Cobbler, Dessert
Cuisine American, southern
Cobbler
4medium sweet potatoespeeled and sliced or chopped (about 6 or 7 cups)
1cupwhite granulated sugar
1/2teaspoonsalt
1teaspoonground cinnamon
1/4teaspoonground nutmeg
3tablespoonsall-purpose flour
1 1/2cupswater from cooked sweet potatoes
5tablespoonsbutter
2teaspoonsvanilla extract
Crust Ingredients
1 1/2cupsall-purpose flour
1/4teaspoonsalt
5tablespoonsbuttersoftened
About 10 tablespoons ice water
Cover the sliced or chopped sweet potatoes with water and boil just long enough to soften. This takes about 10 minutes. They should be soft enough that you can stick a fork through them. Drain and save 1 1/2 cups of the water from boiling the sweet potatoes. In a bowl whisk together the sugar, salt, cinnamon, nutmeg and flour.
Spray a 10 inch iron skillet with cooking spray or you could use a 9 x 13 baking dish. Dump in the cooked sweet potatoes, pour the 1 1/2 cups water over the potatoes. Mix in vanilla extract. Sprinkle on the sugar and spices. Cut up the 5 tablespoons butter in pieces on top. Then make your crust or you could use a bought pie crust on top.
Crust Instructions
Mix salt into flour. Cut butter into flour until resembles course crumbs. Add water until you can work with dough. Roll out on a floured surface and place over cobbler in skillet or baking dish.
Bake cobbler in a preheated 400 degree oven for 35 to 40 minutes until crust is brown on top. Can brush crust with melted butter or egg white for better browning.
This Ranch Pasta Salad is one you will make over and over again. It is super versatile and a wonderful favorite year round. The homemade dressing is a game changer!
If you love pasta salads you will want to try this Bow Tie Pasta Salad! It’s loaded in vegetables and perfect for any gathering.
❤️WHY WE LOVE THIS RECIPE
We love the homemade Ranch on this salad, it just gives it a great flavor and really blends the vegetables. You could always add pepperoni, rotisserie chicken, chopped ham to this salad to make it more of a meal. Super versatile and always a hit!
🍴KEY INGREDIENTS
Rotini pasta (could use any kind of pasta you like)
Cherry tomatoes, cut in half (could use more or 1 large tomato, chopped and drained)
Cucumber, coarsely chopped
Dressing Ingredients:
Mayonnaise or salad dressing (your preference)
Buttermilk
Sour cream
Dried parsley flakes
Garlic powder
Black pepper
Salt
Dillweed
SWAPS
You can add any vegetables you like to this and remove any you don’t. It’s a salad that will work with just about anything, and it’s always a hit!
🍽️HOW TO MAKE
This salad is super easy, the longest part is taking the time to chop up all the delicious vegetables!
Step 1 Prepare pasta according to package directions for salad pasta draining and running under cold water. Let pasta cool while you prepare other ingredients.
Step 2 Mix all together in a large salad bowl and add homemade ranch dressing made with recipe below.
Step 3 Let cool in the refrigerator for several hours before serving or overnight.
⭐TIP
This salad will keep for a few days in the refrigerator, if it becomes dry just add some mayo. Also this dressing is one of our favorites, you an double it and put it in a mason jar and enjoy it on other salads, dip veggies in it, etc.
OTHER RANCH SALADS
STORING & SERVING SIZE
We store this in an air tight container in the refrigerator and it makes about 10-12 servings.
This ranch pasta salad is so refreshing on a summer day. Make this to enjoy with family and friends for any gathering. The ranch dressing is delicious too!
Prep Time 20 minutesmins
let chill overnight or a few hours 4 hourshrs
Total Time 4 hourshrs20 minutesmins
Course Salad
Cuisine American, southern
8ouncessalad rotini pastacould use any kind of pasta you like
1can medium pitted ripe olivesweight 6 ounces, drained, chopped
1/4cupreal bacon bits
1cupsharp cheddar cheeseshredded
1/2cupgreen onionchopped (or about 3 onions)
12cherry tomatoescut in half (could use more or 1 large tomato, chopped and drained)
1cupcucumbercoarsely chopped
Ranch Dressing Ingredients
1/4cupmayonnaise or salad dressingyour preference
1/2cupbuttermilk
1/2cupsour cream
1/2teaspoondried parsley flakes
1/4teaspoongarlic powder
1/4teaspoonblack pepper
1/4teaspoonsalt
1/8teaspoondillweed
Prepare pasta according to package directions for salad pasta draining and running under cold water. Let pasta cool while you prepare other ingredients.
Mix all together in a large salad bowl and add homemade ranch dressing made with recipe below. Let cool in refrigerator for several hours before serving or overnight. Makes about 10 to 12 servings. Serve over lettuce or as is. (Note: This salad will keep in the refrigerator for several days. If becomes dry after a few days, add more mayo.)
Can easily add cooked chicken, pepperoni, salami, ham, etc.
Herons in Cary was named one of the nation’s best places to eat brunch.
Juli Leonard
2009 News & Observer file photo
From the mountains to the coast, North Carolina has no shortage of places to indulge in French toast, mimosas and other brunch favorites.
And now, seven of those dining spots rank among the nation’s “Top 100 Brunch Restaurants.” Here are the North Carolina destinations that earned recognition from the reservation website OpenTable:
To create the list of best brunch spots, OpenTable studied more than 14 million “verified” reviews that customers left across the country between Feb. 1, 2023, and Jan. 31, 2024. Analysts focused on brunch-related comments and other factors, according to an April 30 news release.
“Restaurants with a minimum threshold of diner reviews were considered and evaluated by a compilation of unique data points, including diner ratings, the percentage of five star reviews, the number of alerts set, the percentage of reservations made in advance and direct searches,” OpenTable wrote.
What makes the NC brunch restaurants stand out?
In Western North Carolina, Madison’s Restaurant and Wine Garden in Highlands received praise on OpenTable for its customer service and views. The restaurant, located at the Old Edwards Inn, serves breakfast only for hotel guests and members but opens to the public for lunch, according to its website.
In Pilot Mountain, customers also couldn’t get enough of the scenery and the food at JOLO Winery and Vineyards, reviews show.
Roughly a 55-mile drive to the southeast, Greensboro was home to two top-ranking brunch spots. The O.Henry Hotel’s afternoon tea experience and the nearby Green Valley Grill both boasted the label “Great for brunch” on OpenTable.
And north of Charlotte, fans said they craved the mid-morning options at On the Nines in Mooresville. Favorites included the restaurant’s deviled eggs and shrimp and grits dishes.
To the east, the other ranked brunch restaurants were in the Triangle and near the coast. Herons, at the Umstead Hotel and Spa in Cary, earned high scores for its ambiance. And in Wilmington, OpenTable users raved about the seafood options at Seabird.
The top 100 restaurants, which weren’t shared in ranking order, were announced after Yelp created a similar list of the best places to eat brunch. Restaurants in Greensboro and Winston-Salem were honored on that nationwide list, McClatchy News reported.
The rankings were announced before Mother’s Day, which falls on May 12 this year.
Last year, OpenTable said its data showed the holiday was the most popular day for dining out.
Simone Jasper is a reporter covering breaking stories for The News & Observer and real-time news in the Carolinas.
These Breakfast Egg Muffins Without Eggs are hearty and loaded with cheese, potato, and crisp bites of bacon. They come together quickly and are totally customizable. They’re great make-ahead breakfasts for busy mornings, perfect for anyone with an egg allergy or intolerance.
These Breakfast Egg Muffins Without Eggs Are A Game-Changer!
These Breakfast Egg Muffins Without Eggs are delicious, convenient, packed with protein and flavor, and sure to put a smile on your face every morning. Plus, they’re totally customizable and come together together quickly.
These egg-free egg cups are perfect for anyone with an egg allergy or intolerance. Add whatever flavors you like—whether it’s veggies, meat, or extra cheese—and make them your own!
These eggless breakfast muffins are a busy morning’s best friend. You can whip up a batch at the beginning of the week, and then just reheat them as needed. Or freeze them individually, and you’ve got breakfast or a snack ready whenever you need it.
Trust me, once you try these Breakfast Egg Muffins Without Eggs, you’ll wonder how you ever lived without them! These Breakfast Egg Muffins Without Eggs are a game-changer!
Egg-Free: Perfect for those with an egg allergy or intolerance.
Protein-Packed Breakfast Bites: Even without eggs, these muffins are loaded with protein thanks to ingredients like ricotta cheese and bacon.
Naturally Gluten-Free: With no flour in sight, these muffins are naturally gluten-free, making them a safe and tasty option for those with gluten sensitivities.
Make-Ahead Breakfast: You can make a batch at the beginning of the week, and reheat as needed. Breakfast will be ready in a flash, even on the busiest mornings.
Freezer-Friendly: These muffins freeze beautifully. Make a big batch, freeze them individually, and grab one whenever you need a quick breakfast or snack.
Hearty & Loaded: They are hearty and loaded with cheese, potato, and crisp bites of bacon. Each bite is a flavor explosion!
Customizable Flavors: You can customize the flavor by choosing different add-ins. Whether you’re a veggie lover or a meat aficionado, there’s a combination for everyone.
Quick & Easy Meal Prep: These muffins come together quickly and are a great make-ahead breakfast for busy mornings. Spend a little time prepping now for a lot of time saved later.
Simple Equipment: These delicious breakfast bites can be baked in a standard 12-count muffin pan without fancy kitchen tools. All you need are a muffin tin, a mixing bowl, and an oven.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Bacon: Adds a delicious smoky flavor and protein. You can use turkey bacon or omit it for a vegetarian option.
Onion: Provides a savory flavor and texture. You can use red, yellow, or white onion based on your preference.
Whole Ricotta Cheese: This adds creaminess and richness to the muffins. I like to use whole milk ricotta cheese for a better taste, but if you prefer less rich egg cups, you can use Part-Skim Ricotta or half ricotta and half cottage cheese. However, keep in mind that this might affect the dish’s texture and baking times since the fat and water content of the mixture will change.
Cornstarch: Helps to bind the ingredients together and gives the muffins a slightly denser texture.
Heavy Cream: Adds moisture and richness to the muffins. You can use milk or a dairy-free alternative.
Seasoning & Spices: You’ll need garlic powder, onion powder, salt, black pepper, and ground mustard.
Baking Powder: Helps the muffins rise and become fluffy.
Shredded Cheddar Cheese: Adds cheesy goodness and enhances the flavor. You can use any cheese of your choice.
Frozen Hash Browns: They provide a base for the muffins and add a delicious potato flavor. You can use fresh or frozen sheered hash browns. If frozen hash browns are not available, you can grate fresh potatoes. One cup of freshly grated potatoes is around 125 g.
Process Overview: How To Make Breakfast Egg Muffins Without Eggs Step-by-Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Preheat The Oven And Prepare The Pan
Preheat oven to 350°F (180°C). Generously spray a 12-cup capacity muffin tin with nonstick oil spray.
Step 2 – Saute
In a large skillet, cook the bacon on medium heat, occasionally stirring, until it crisps. Using a slotted spoon, transfer the bacon to a plate and reserve. Then, add the onion to the pan drippings in the same skillet; sauté until fragrant and soft, about 3 minutes. Set aside.
Step 3 – Make The Cheese Mixture
Mix the ricotta, cornstarch, heavy cream, garlic powder, onion powder, salt, black pepper, ground mustard, and baking powder in a separate bowl. Then, stir in the cheese, frozen hash browns, bacon, and sauté vegetables.
Step 4 – Divide The Mixture & Bake
Add ricotta/veggie mixture 2/3 way up into each cavity of a greased muffin pan. Sprinkle with more shredded cheese and bacon, if desired. Bake for 15-20 minutes or until set and golden brown on top. Let cool for 10 minutes before unmolding and serving.
Recipe Tips
Customize Add-Ins: To customize the flavor of your muffins, feel free to add your favorite veggies, cooked sausage, or ham.
Potatoes: You can use fresh or frozen sheered hash browns. If frozen hash browns are not available, you can grate fresh potatoes. One cup of freshly grated potatoes is around 125 g.
Ricotta Cheese: I like to use whole milk ricotta cheese for a better taste, but if you prefer less rich egg cups, you can use Part-Skim Ricotta or half ricotta and half cottage cheese. But keep in mind that this might affect the dish’s texture and baking times since the fat and water content of the mixture will change.
Easy Cleanup: If you want easy cleanup, I highly recommend using silicone baking liners! The Eggless Egg Cups slide right out without any trouble.
Know Your Oven: Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
Food Allergy Swaps
Dairy-Free: Substitute dairy products with dairy-free alternatives. Here are some suggestions:
Mustard-Free: If you have a mustard allergy, feel free to omit it. You can still enjoy flavorful and satisfying breakfast egg cups without any concerns about mustard.
Variations & Additions
Veggies: Add diced bell peppers, spinach, or mushrooms for a veggie-packed option.
Meats: Add cooked sausage, ham, or turkey for an extra protein boost.
Spicy Kick: Add diced jalapeños or a sprinkle of red pepper flakes for a spicy twist.
Greek-Style: Add chopped spinach and feta cheese.
Storing and Freezing Instructions
Store: After allowing the Easy Eggless Breakfast Egg Cups to cool, wrap them in plastic wrap and store them in an airtight container in the refrigerator for up to five days or freeze for up to 2 months.
To reheat: You can use the microwave to reheat them from frozen! It usually only takes 45 – 60 seconds.
Frequently Asked Questions
Can I use fresh potatoes instead of frozen hash browns?
Yes, you can! Simply grate the potatoes and squeeze out excess moisture before adding them to the recipe.
Can I make these muffins ahead of time?
Absolutely! These muffins are perfect for meal prep. Make a batch ahead of time and reheat them as needed throughout the week.
Can I omit the bacon for a vegetarian option?
Of course! Feel free to omit the bacon or substitute it with your favorite vegetarian protein option like diced tofu or vegetarian sausage.
Can I use low-fat ricotta?
While whole milk ricotta provides a richer texture, you can use low-fat if you prefer a lighter option. However, the texture will be slightly different.
I am allergic to mustard; Can I omit it?
Absolutely! If you have a mustard allergy, feel free to omit it. You can still enjoy a flavorful and satisfying breakfast without any concerns about mustard.
Can I make these in a mini muffin pan?
Yes, absolutely. For mini egg-free egg muffins, chop your vegetables/add-ins even finer and use a mini muffin pan. Use the same oven temperature, but reduce the bake time to about 10 minutes.
These BreakfastEgg Muffins Without Eggs are hearty and loaded with cheese, potato, and crisp bites of bacon. They come together quickly and are They’re totally customizable and great make-ahead breakfast for busy mornings and perfect for anyone with an egg allergyor intolerance.
Prep Time 15 minutesmins
Cook Time 20 minutesmins
Total Time 35 minutesmins
Servings 12muffins
Instructions
Preheat oven to 350°F (180°C). Generously spray a 12-cup capacity muffin tin with nonstick oil spray.
In a large skillet, cook the bacon on medium heat, occasionally stirring, until it crisps. Using a slotted spoon, transfer the bacon to a plate and reserve.
Add the onion to the pan drippings in the same skillet; sauté until fragrant and soft, about 3 minutes. Set aside.
Mix the ricotta, cornstarch, heavy cream, garlic powder, onion powder, salt, black pepper, ground mustard, and baking powder in a separate bowl. Then, stir in the cheese, frozen hash brown, bacon, and sauté vegetables.
Add ricotta/veggie mixture 2/3 way up into each cavity of a greased muffin pan. Sprinkle with more shredded cheese and bacon, if desired.
Bake for 15-20 minutes or until set and golden brown on top. Let cool for 10 – 15 minutes before unmolding and serving.
Store: After allowing the Easy Eggless Breakfast Egg Cups to cool, wrap them in plastic wrap and store them in an airtight container in the refrigerator for up to five days or freeze for up to 2 months.To reheat: You can use the microwave to reheat them from frozen! It usually only takes 45 – 60 seconds.Potatoes: You can use fresh or frozen sheered hash browns. If frozen hash browns are not available, you can grate fresh potatoes. One cup of freshly grated potatoes is around 125 g.Ricotta Cheese: I like to use whole milk ricotta cheese for a better taste, but if you prefer less rich egg cups, you can use Part-Skim Ricotta or half ricotta and half cottage cheese. But keep in mind that this might affect the dish’s texture and baking times since the fat and water content of the mixture will change. Mini Egg Muffins: For mini egg-free egg muffins, chop your vegetables/add-ins even finer and use a mini muffin pan. Use the same oven temperature, but reduce the bake time to about 10 minutes.Recipe Tips:
Customize Add-Ins: Feel free to add your favorite veggies, cooked sausage, or ham to customize the flavor of your muffins.
Easy Cleanup: If you want easy cleanup, I highly recommend using silicone baking liners! The Eggless Egg Cups slide right out without any trouble.
Know Your Oven: Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
Food Allergy Swaps:Dairy-Free: Substitute dairy products with dairy-free alternatives. Here are some suggestions:Mustard-Free: If you have a mustard allergy, feel free to omit it. You can still enjoy flavorful and satisfying breakfast egg cups without any concerns about mustard.Variations & Additions:
Veggies: Add diced bell peppers, spinach, or mushrooms for a veggie-packed option.
Meats: Add cooked sausage, ham, or turkey for an extra protein boost.
Spicy Kick: Add diced jalapeños or a sprinkle of red pepper flakes for a spicy twist.
Greek-Style: Add chopped spinach and feta cheese.
Read the whole post for more tips, tricks, variations, step-by-step photos, faqs, and more. ★ Did you make this recipe? Don’t forget to give it a 5-star (⭐️⭐️⭐️⭐️⭐️) rating below!Please note that nutritional information is a rough estimate and can vary depending on the products used.
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This Cheddar Ranch Pasta Salad is one you will make over and over. It’s absolutely delicious and the perfect addition to any gathering! So many wonderful additions to this salad.
If you love this salad you will also love our Amish Pasta Salad, it’s our most popular pasta salad recipe!
❤️WHY WE LOVE THIS RECIPE
This Cheddar Ranch Pasta Salad is great for a cookout or gathering. We love pasta salad and this one will not disappoint! My husband loves peas so anytime I can use them in a dish, he’s happy. The peas, cheddar cheese, and ranch add such a wonderful flavor to this salad. You can make this dish the night before and enjoy it for a few days. You could double the recipe or even cut it in half. It keeps well refrigerated. Make this for any holiday or event and you probably won’t bring any home.
🍴KEY INGREDIENTS
Elbow Macaroni
Red Onion
Frozen Peas
Hardboiled Eggs
Bacon, cooked
Shredded Cheddar Cheese
Mayonnaise
Greek Yogurt
Hidden Valley Original Ranch Salad Dressing Seasoning Mix
Dillweed
SWAPS
You can use white onion, switch out the cheese for another kind, use turkey bacon, replace the yogurt with sour cream.
🍽️HOW TO MAKE
This recipe is super easy, the most time consuming part is getting the ingredients ready, like making the pasta, cooking the bacon and boiling the eggs.
Step 1 Cook pasta according to directions on the box, rinse in cold water. Then add all ingredients and chill in the refrigerator for at least 2 hours.
⭐TIP
This salad can definitely be made in advance. It’s wonderful the next day, and if it is dry just add a little more mayonnaise.
OTHER PASTA SALADS
SERVE THESE SALADS WITH
Southern Tomato Pie – This summer classic is a must-make! One you must try if you are a fan of delicious summer tomatoes!
Best Classic Meatloaf – This recipe has been in our family for many years and it’s one we love and you will too!
Crispy Baked Chicken Thighs – This recipe has wonderful reviews, super easy to make and is a wonderful addition to this pasta salad.
STORING & SERVING SIZE
We store this in the refrigerator and makes about 8 servings.
A Winston-Salem restaurant ranks among the nation’s best places to eat brunch.
Screengrab from @youngcardinalws on Instagram
Two North Carolina restaurants serve classic brunch dishes — and customers can’t stop craving them.
So much so, the restaurants made it onto a list of the “Top 100 Brunch Spots in 2024.”
Young Cardinal Cafe & Co. in Winston-Salem ranks No. 64 and The Sage Mule in Greensboro is No. 72 on the nationwide list from the review website Yelp, according to results published Monday, April 29.
To create the rankings, Yelp said it studied U.S. restaurants that garnered several reviews related to brunch and Mother’s Day. It then “ranked those spots using a number of factors including the total volume and ratings of reviews mentioning those keywords in the past three years.”
Why are the NC restaurants fan favorites?
Of the two North Carolina restaurants on the list, Young Cardinal Cafe in downtown Winston-Salem ranked the highest. The breakfast and lunch restaurant said its “menu is back to the basics with modern twists and fresh ingredients.”
On Yelp, several people raved about the food, including the fan-favorite hot honey chicken served on salads, sandwiches and in an eggs Benedict dish. Customers also enjoy the restaurant’s service and outdoor seating area.
In Greensboro, The Sage Mule also earned a spot on Yelp’s brunch list. On its website, the restaurant said its food is “unassuming, yet always made from scratch with the highest quality ingredients.”
Some Yelp users were fans of the sauce-covered chicken and waffles at The Sage Mule, which is open for breakfast, lunch and a weekend brunch. Though the restaurant’s waitlist can last hours, fans said it’s worth sticking around.
The two North Carolina restaurants earned more than four out of five stars on Yelp. Across the country, the No. 1 restaurant was Toasted Gastrobrunch in Las Vegas.
The results were released ahead of Mother’s Day, which falls on May 12. Yelp warns the holiday is one of the year’s busiest times for restaurants, so make your plans in advance.
“In 2023, reservations for Mother’s Day jumped 79% from the Sunday before the holiday,” the website wrote.
Simone Jasper is a reporter covering breaking stories for The News & Observer and real-time news in the Carolinas.
If you love blackberry desserts you must give this delicious blackberry pie a try! It’s a wonderful summer staple and a great addition to any gathering.
If you have followed our site for any amount of time you know we love this Deep Dish Blackberry Cobbler. It’s been a family favorite and past down 2 generations.
❤️WHY WE LOVE THIS RECIPE
We love blackberry desserts and this pie is no exception! It’s a delicious summer favorite and one your family will love too. Not a lot of ingredients, made with two crusts and wonderful topped with ice cream.
🍴KEY INGREDIENTS
2 Pie Shells
Blackberries
Sugar
Vanilla Extract
Cinnamon
Flour
Butter
Brown Sugar
Milk
🍽️HOW TO MAKE
We made our own pie crust when we made this pie, but you can easily use store bought. We prefer Pillsbury and you can roll those out and would be fine for this pie.
Step 1 Place bottom crust in your pie place. (Tip: I spray my pie plate with cooking spray before I add the crust. I think this makes the pie come out of the pan easier). Prick bottom crust with fork.
Step 2 Mix all ingredients except butter, milk and brown sugar in a large bowl with a spoon. Pour into pie shell. Cut butter in pieces on top of filling. Place second pie shell on top and cut slits for steam to escape.
Step 3 Very lightly brush just a tiny bit of milk on top of the shell and sprinkle with 1 teaspoon of brown sugar.
Step 4 Bake in preheated 425 degree oven for 15 minutes. Reduce heat to 375 degrees and cook 20-25 more minutes until pie is brown on top. Let cool before cutting.
OTHER BLACKBERRY DESSERTS
We are a huge fan of blackberry desserts and have quite a few on our website. You can always use the search box to look for all of them, but here are a few of our favorites!
STORING, REHEATING & SERVING SIZE
We store this pie in the refrigerator, and reheat a slice in the microwave but it’s just as good cold! Makes one pie so about 6-8 slices depending on size.
This Blackberry Pie is a dessert your family will love. Perfect on a hot summer day topped with ice cream. Made with two pie crusts and so good!
Prep Time 10 minutesmins
Cook Time 15 minutesmins
Reduce Heat 20 minutesmins
Total Time 45 minutesmins
Course Dessert, Pie
Cuisine American, southern
29 inchpie shells, unbaked (You can make them yourself or use bought. I used Pillsbury frozen pie shells.)
4 1/2cupsfresh blackberries
3/4cupsugar
1teaspoonvanilla extract
1/2teaspooncinnamon
1/2cupall-purpose flour
3tablespoonsbutter or margarine
Milk and 1 teaspoon brown sugar for top of crustOptional
Place bottom crust in your pie place. (Tip: I spray my pie plate with cooking spray before I add the crust. I think this makes the pie come out of the pan easier). Prick bottom crust with fork. Mix all ingredients except butter, milk and brown sugar in a large bowl with a spoon. Pour into pie shell. Cut butter in pieces on top of filling.
Place second pie shell on top and cut slits for steam to escape. Very lightly brush just a tiny bit of milk on top of the shell and sprinkle with 1 teaspoon of brown sugar. Bake in preheated 425 degree oven for 15 minutes. Reduce heat to 375 degrees and cook 20-25 more minutes until pie is brown on top. Let cool before cutting.
I think you could use frozen blackberries in this recipe, too.
This simple recipe for baked chicken thighs is one you will make over and over. Super versatile and delicious.
If you are a fan of easy chicken recipes, you will also love our French Onion Chicken Thighs. It’s one of our most popular recipes and has wonderful reviews.
❤️WHY WE LOVE THIS RECIPE
This is a simple recipe, perfect for busy nights. The spices really bring out a great flavor and the thighs are so tender they fall off the bone! My family loves this recipe and it goes great with so many side dishes. You could also add these spices to chicken breasts too.
🍴KEY INGREDIENTS
Bone-in chicken thighs
Onion salt
Garlic salt
Chili pepper
Cumin
Black pepper
Paprika
SWAPS
You can switch out the spices and we often use smoked paprika! It’s one of our favorite spices. You can also use chicken legs, breasts or even use theses spices on a turkey breast. Great combination.
🍽️HOW TO MAKE
These crispy baked chicken thighs are so easy and takes no prep, which is always a plus with any recipe!
Step 1 Preheat oven to 350 degrees, line baking sheet with foil and spray with cooking spray.
Step 2 Add all spices to a small container with a lid and shake until thoroughly mixed together. Sprinkle mixture over chicken thighs.
Step 3 Bake until thighs are crispy, it took about 1 hour. You can always test it with a thermometer inserted near the bone, it should read 165 degrees.
⭐TIP
Let the chicken thighs rest at least 5 minutes after removing them from the oven to keep them nice and juicy.
SERVE THIS WITH
As the photo shows, we made our Bow-Tie Pasta Salad to serve with these delicious chicken thighs.
Amish Pasta Salad– This is our most popular pasta salad for a reason! If you haven’t tried it, you definitely need to!
Cowboy Caviar Pasta Salad – If you are a fan of the dip cowboy caviar you will love the taste of this delicious salad.
Macaroni Coleslaw Salad – This salad is amazing, it combines coleslaw and macaroni and it’s always a hit!
Bacon Ranch Chopped Salad – This salad has so many wonderful ingredients and would be great with these chicken thighs.
These Crispy Baked Chicken Thighs are so easy to make, only a few ingredients and are delicious! Great for a busy night and wonderful with a pasta salad.
Prep Time 5 minutesmins
Cook Time 1 hourhr
Total Time 1 hourhr5 minutesmins
Course Main Course
Cuisine American
8bone-in chicken thighs
1/4teaspoononion salt
1/4teaspoongarlic salt
1/4teaspoonchili pepper
1/4teaspooncumin
1/4teaspoonblack pepper
1/4teaspoonpaprika
Preheat oven to 350 degrees, line baking sheet with foil and spray with cooking spray.
Add all spices to a small container with a lid and shake until thoroughly mixed together. Sprinkle mixture over chicken thighs.
Bake until thighs are crispy, it took about 1 hour. You can always test it with a thermometer inserted near the bone, it should read 165 degrees.
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