Summer Breakfast....Well, Maybe Not

Summer break means I have the chance to make a big delicious breakfast for my boys every single morning! Ha! I can't even type that without giggling. Full transparency- that is SO not happening. See, none of us are huge breakfast eaters...at breakfast time. I love breakfast foods, but enjoy them much more for brunch, or supper. My husband and children are the same. Yes, my boys get fed every single morning, don't think I'm starving them. But it's something simple. Very simple.

Why am I posting a delicious breakfast recipe then? Uh...."brinner" of course. You know, breakfast for dinner. It's one of our favorite traditions, and I usually do it once a week. Plus, I know there are plenty of you out there who indeed do like to make this type of thing to make sure your family is full before they head out the door. And of course we can never go wrong with new ideas for a delicious. lazy weekend brunch.

This dish was inspired by a couple different things. There was something similar on the menu at Bob Evans when I was a waitress there...over 20 years ago. (Wow. That hurt to type. I am getting OLD)

The other comes from the teenager's favorite dish to order at our favorite Greek diner. It's an "everything but the kitchen sink" type of dish where all the yummy breakfast foods are in one skillet.

You can easily switch out the type of egg and protein for your favorite. Add some avocado and salsa for a Tex-Mex flare! This is simply a template for so many yummy combinations!

If you are one of those moms who are up early every day of summer making a big spread for your family to sit down to, my hat is off to you. I am many things, but that will never be one of them. Pop tarts and donut holes are my friends! But if you want a delicious brunch or breakfast for supper, I am totally your girl!

Country Biscuit Breakfast

1 (8 count) biscuits, baked according to directions

4 eggs, cooked to your likeness

8 slices bacon, cooked crisp

3 c. frozen diced potatoes, cooked according to directions

1 lb. pork sausage

1/4 c. flour

2 c. milk

Salt and Pepper

Shredded Cheese

Dried Parsley

While biscuits bake heat a large skillet over medium high heat. Brown sausage until no longer pink. Drain if necessary. Sprinkle flour over meat. Stir. Slowly add milk. Stir. Increase heat to high. Bring to a boil. Reduce heat to low and simmer about 10 minutes until thickened, stirring often. When biscuits and eggs are cooked, place 1 1/2 biscuits on a plate. Top with a few spoonfuls of gravy. Add egg, then potatoes and 2 slices bacon each. Top with more sausage gravy. Sprinkle with cheese and parsley if desired. *NOTES* I fried my potatoes earlier in the day and reheated them in the oven while the biscuits baked. We like over easy (dippy) eggs with this, but scrambled and fried work well too. You could also use homemade home fries if you like. This makes enough for 4 portions.

Shared at Weekend Potluck 
Shared at Meal Plan Monday

Happy Memorial Day

The gateway to summer has finally arrived! All things sun, sand and surf are here for the next few months, and our family is rejoicing! Even if summer vacation is going to look slightly different this year, it is still summer and we are going to enjoy every single second

Before we get to all things fun this Memorial Day weekend, let us always remember those who gave the ultimate sacrifice so we can gather together in freedom. Always honor those brave men and women who stood up and said "not on my watch" and did the job most of us aren't brave enough to even consider, let alone do. The true heroes are the reason we have this holiday, and defending our American ideals are the most generous gift they could give us.

If you are planning a Memorial Day cookout, picnic or just supper at home, I've got a terrific no bake, cool, creamy sweet treat for you. Ya'll know how much I love a tasty fluff salad, and this is the ultimate one! Not only did my family love this, but I also made some for a family I took a meal to recently, and they raved about it! So, it's been taste tested by two different houses just in time for your holiday, and summer feast plans!

Chocolate, cream, marshmallows...it's a party in a bowl! Everyone young to old will be licking their spoons and asking for the recipe!

I hope you and your family have a fun kick-off to summer and find a way to salute those who gave everything they had for us. Add in something delicious to eat, and that's the icing on the cake!

Cookies & Cream Fluff

1 (3.4 oz.) box instant vanilla pudding

1 1/2 c. milk

1 (8 oz.) tub Cool Whip

1 (19 oz.) package chocolate sandwich cookies

1 (10 oz.) bag mini marshmallows

In a large bowl, whisk pudding mix and milk. Chill until soft set. While chilling, place cookies in plastic bag (reserve a couple for garnish) and crush using rolling pin or heavy bottom skillet. When pudding set, fold in Cool Whip, cookies and 1/2 bag of marshmallows. Break apart the 2 cookies you saved into bigger pieces and place on top. Cover and chill until serving. 

Inspired by Crazy for Crust
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17 Years

May 17, 2003, 4:30 pm...I walked down the aisle to a handsome man waiting for me, ready to spend the rest of my life with him. A man whom I had already been with for 6 years. See, May 17th has always been our anniversary. For those of you who have never heard the story, Adam and I were married 6 years to the day AND time of our first date. May 17, 1997 4:30 pm he picked me up for our first date; and 6 years later that is the exact minute I walked down the aisle on my daddy's arm to begin a life with that man I had fell in love with. 

So yes, today is our anniversary. With it being Sunday and having 2 kids and restaurants only slowly starting to open for dine in, we decided for a special meal at home. Can you say surf and turf? I am patiently waiting for supper, but it's getting hard knowing I have steak, shrimp and lobster in my future. Plus corn on the cob! I think the only person more excited than me might be the 15 year old. LOL That's right, our kids get to join us for our special anniversary dinner, and I wouldn't have it any other way.

I decided today was the perfect day to share my hubby's absolute favorite salad I make for him. And if we weren't having such a huge meal already, I would definitely make it for him tonight. I actually made it part of our at-home Easter dinner this year, and he was thrilled.

Why is it his favorite? Easy. The hearts of palm. They are one of his favorite veggies, and all of us have grown to love them too. What are they? Literally, the heart of a palm tree. No joke! If you've never tasted them, I would say they are similar to an artichoke heart, which ironically are also in this salad. Both are sort of briny, and have an unique flavor. 

We love this topped with a sweet onion dressing, which I just buy in the bottle, but you could easily make a homemade version, or dress it with your favorite dressing. But I'm telling you the sweet dressing with the briny veggies make for a tasty flavor combo. 

This would make a terrific salad for all summer long! Perfect for backyard barbecues, or even a light supper on a hot night! I would add some fresh fruit and crusty bread and call it dinner! 

Happy Anniversary to my love. I've loved you for 23 years, and we've built a beautiful life together. I can't wait to see what the next 17 years bring! 

Hearts of Palm Salad

3 hearts of Romaine, chopped

1 (2.5 oz.) pouch real bacon bits

1 (15 oz.) can quartered artichoke hearts, drained

1 (14 oz.) jar hearts of palm, drained

Sweet Onion Dressing

In a large bowl combine all veggies and bacon. Mix well. Serve with dressing on the side if you're serving it to a group. If just your family, add dressing to taste and mix well. Suggested mix ins: Feta cheese, chopped avocado, sliced mushrooms, nuts, dried cranberries.  

Shared at Weekend Potluck

Summer Time Cookout Season

I know, I know, many of us across the country are still social distancing, and not planning any get togethers for a while. However, I am the type that can plan a cookout when it is just the 4 of us; and we have been seeing grandparents again, after 8 weeks. Many don't feel comfortable visiting relatives yet, and I respect that. I think we all have to do what we are most comfortable with at this point. Things are starting to open back up, and with as much caution as possible, we can start to live a little again.

With Memorial Day just around the corner, it's time to start thinking about our first backyard barbecue of the summer! Even if it's just your family, with no extra guests, you can still make it as delicious as always and ring in the season on a yummy note!

I love a great dip! I will eat it with veggies, crackers, chips..heck, just pass a spoon! Seriously, I am a dip connoisseur from way back, and at any party, you will find me filling my plate multiple times. Add in the fact that I am a dill fanatic, and this is a dream come true!

I've been making this for years, most of the time on a whim because I always have the ingredients on hand! You can easily double or even triple it for a big crowd, but I enjoy the fact I can make a small batch when I'm craving it!

The weather might not feel like summer is on it's way, but I have faith. I am counting the minutes until these chilly temps are gone, the warm sun shines and the thermometer hits 80.

Summer cookout season is one of my favorite things in the world. Grilling, eating on the deck and enjoying great company, big or small is truly one of life's simple pleasures.

Dill Veggie Dip

1 c. sour cream

1 c. mayo

2 TBS dill weed

2 TBS dried minced onion

1 TBS dried parsley, extra for garnish

1 tsp. garlic powder

Salt and pepper to taste

In a medium bowl combine all ingredients and mix well. Chill several hours before serving. Serve with fresh veggies, chips, crackers, etc.  

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Welcome May

Well kids, we made it. I know, it's hard to believe after 739 days in April, but yes we have arrived! May is the gateway to summer! Sure, I live in Indiana so one day it will be 70, gorgeous and sunny, and the next will be 50 and rain, but we know summer is knocking on the door!

This month also brings many reasons to celebrate. Mother's Day, end of school, graduation, Memorial Day...just to name a few. And while many of those will look different this year in the world we are living in, they still have one major thing in common. Such special occasions call for extra special sweet treats!

This was actually our dessert on Easter, and I purposely saved it for my first post in May because I think it is going to be a go-to summer cookout, pool party, backyard barbecue sweet treat for many of you! Lemon is almost the mascot flavor of summer, and this not only super easy, it bursts with bright lemon flavor!

Oh, and it just happens to be no bake, so no need to heat up the house when those 90 degree days finally do arrive.

Now, let's talk lemon extract. No, it is NOT the same as lemon juice. You will find small bottles of lemon extract in the baking aisle next to the other extracts like vanilla, almond, coconut, etc. It has a much higher concentrated flavor, and really packs a punch. Hence why the recipe calls for 1-2 tsp depending on how strong a lemon flavor you wish. For us, I used 1 1/2 and it was the perfect combo of sweet and tart.

Mom would love this next Sunday for a sweet treat made from the heart. It will be a star at that first neighborhood cookout  you can hopefully have before summer is over. Or, if you're hunkered down and are just eating your way through shelter in place, it would be delicious just because too!

However you are celebrating the beginning of another month, one that gets us closer to summer, I pray you are safe, healthy and snacking on something yummy!

Lemon Icebox Lush

2 (8 oz.) blocks cream cheese, softened

1 (3.4 oz.) box instant lemon pudding mix

1 c. milk

1-2 tsp. lemon extract

1 lemon, zest grated

1 (8 oz.) tub Cool Whip

1 box honey graham crackers

In a large bowl beat together cream cheese, milk, pudding mix and lemon extract until smooth. (Begin with 1 tsp and add more for how much lemon flavor you want.) In the bottom of 8x8 baking dish, layer graham crackers, breaking to fit if necessary. Spoon layer of cream cheese mixture and spread evenly. Spoon Cool Whip and spread evenly. Grate some lemon zest on. Repeat layers 2-3 more times depending on size of your dish, ending with Cool Whip. Cover with plastic wrap and chill overnight. Before serving use garnish with lemon slices and extra zest. 

Shared at Weekend Potluck
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