Count down to a whole lot of goodness for breakfast

With the holidays this week, and everyone super busy, and me short my right hand…I’ve decided to focus on the basics this week.  I’m thinking easy recipes, but we’ll see what each day inspires.  Right now I have Christmas morning brunch on the brain and thought I would share a few FAVORITES that ALWAYS get rave reviews!!  I make this egg dish for showers, brunches, holidays, you name it.  It is super easy, let’s you focus on other things while it bakes away on its own and EVERYONE loves it!! We will be making this for sure!

Sometimes life is good and gives us REALLY simple things, that are REALLY easy, and taste REALLY good!  This Chili Egg Puff is no exception.

Chili Egg Puff:

Serves 10-12 (or 1 if you’re not careful, someone may not want to share….)

10 eggs
1/2 cup flour
1 tsp baking powder
1/2 tsp salt
10 ozs cottage cheese
1 lb pepper jack cheese, grated
1/2 cup melted butter
2 x 4oz cans diced chilies.

Optional – can also add any kind of diced or crumbled breakfast meat, if you don’t serve on the side


Preheat oven to 350 degrees

In a bowl, beat eggs and add next 6 ingredients – stir in the chilies

Bake in a 9″ x 13″ pan for 45 minutes.  Let set for 10 minutes. I like to serve with salsa.

Suggestion: Serve with breakfast meat, pastries and fruit.

And because I like a FULL brunch spread on Christmas morning, we will be making the heavenly blueberry pancakes too.  And not to be left out – the BEST bacon on earth….check back tomorrow to find out what it is along with the rest of our brunch menu….

And don’t forget to enter the Website Design Giveaway from Zee Studio….check it out here!

See ya tomorrow!!  Happy shopping and wrapping!

connie’s killer brisket

(as passed down to her from her Grandma, thankfully so we could all enjoy! Seriously, I love this recipe!! It couldn’t be easier and it is loved by all!)


1 large onion, diced
1 bunch of celery, chopped
3 Jars Chili Sauce –– “Homemade Chili Sauce” (that’s what the jar says)
Lawrys Seasoning Salt
Salt & Pepper

MAKE BRISKET DAY BEFORE YOU WANT TO SERVE – or as Connie says, unless you’re really hungry and just can’t wait and want to pig out on it :-)


Place fat side down in roasting pan

Generously sprinkle Lawrys seasoning salt all over

Generously sprinkle ground pepper & salt (not too much salt since Lawrys is already on)

Cover with chopped celery and diced onion.

Pour 3 jars of chili sauce over everything.  Fill each jar ½ way with water, replace lid and shake to get all remaining sauce from jar and pour over brisket.  (Throw jars away or use with votive candles at dinner).

Cover pan tightly with 2 layers of foil. (I also use a sheet or parchment between the foil and brisket)

Bake for 20min at 425 degrees, Bake for 4 more hours at 325 degrees. (ORRRRR – Connie just tipped me off that she has recently been making it in her crock pot.  She slow cooks it 8-10 hours.  I have yet to try this, but totally trust her.  I use my crock put to reheat it the next day so it would make things a little easier).

Check brisket ½ way through for basting. (I don’t always remember to do this – hasn’t hurt me yet)

Remove from oven and keep tightly sealed, cool and refrigerate.

The next day remove fat, slice across grain, reheat in juices at 350 degrees for an hour (This is where I put mine  in the crock pot for a couple hours before I want to serve)

SERVE WITH YUMMY MASHED POTATOES and green salad!!!  Enjoy!

Bandera Clone Cornbread

Bandera Cornbread (Clone) Recipe #291454

A great Southern girlfriend shared this with me from RecipeZaar, and you KNOW you have to trust a girl form the South sharing a corn bread recipe!!!  I have never made myself, but have eaten hers many times and can vouch for its holy goodness!!  She omits the green chilies and then often adds whatever leftover veggies and meat she has in her fridge. They freeze well and her daughter devours!

Moist sweet and amazing cornbread from the Bandera chain of restaurants owned by Houstons. To accurately clone the restaurant’s version, use small (6″) cast iron skillets, however this can just be made in one large 12″ cast iron skillet.

50 min | 10 min prep

SERVES 16 , 16 slices

1 cup all-purpose flour
1 cup yellow cornmeal
1/4 teaspoon salt
4 teaspoons baking powder
1 (15 ounce) can creamed corn
2 ounces green chili peppers (1/2 small can, roasted syle)
1 cup butter
1 cup sugar
1/2 cup cheddar cheese (shredded)
1/2 cup monterey jack cheese (shredded)
4 eggs

Prehead oven & skillet to 300 degrees.

Mix flour, cornmeal, salt & baking powder and set aside. Melt butter and combine with sugar, creamed corn and chili peppers. Mix to combine. Add eggs one-by one and mix until well blended. Add cheese. Fold-in flour mixture until mixed well, clumps are okay.

Carefully remove cast iron skillet from oven and evenly coat top and sides with canola/vegetable oil. Pour in cornbread batter (be careful, it may splatter).

Bake 30-45 minutes, or until top is golden brown and a toothpick inserted in the center comes out clean.