Very Berry Fruit Salad

This picture does not do this recipe justice. I just saw Ina Garten make this on TV, and it looked spectacular! Plus she served it in adorable martini glasses, which made it look that much better. You know, when the Hubby and I were registering for wedding gifts, I thought to myself, “What the hell do we need 12 martini glasses for? I don’t even like martinis. Plus the glasses suck, because liquid spills out of them so easy. Whoever invented them is an idiot” Well, this recipe right here makes up for it. This recipe gives purpose to the 12 martini glasses collecting dust in my garage. Someday I am going to have a party (with 12 people or less), and I am going to serve them Very Berry Fruit Salad in a perfect little martini glass. BTW, Sorry to the person who bought us our martini glasses. It is not your fault that we registered for them. Thank you very much though and we love them… Now.


  • 1 pint strawberries, hulled and cut in half, or smaller if preferred
  • 1 pint blueberries
  • 1 pint raspberries
  • 1 tablespoon good balsamic vinegar
  • ¼ cup sugar
  • Fresh mint, for garnish


Place 6 glasses in the refrigerator.

In a large bowl, combine the berries, vinegar and sugar. Stir gently. Cover securely with plastic wrap and refrigerate for 30 minutes to 1 hour.

Spoon the berries into chilled glasses. Garnish with a sprig of fresh mint.

Notes: Can be used as breakfast or dessert. Ina says not to wash your raspberries, because it makes them tough. Also, try serving the fruit salad in a fun martini glass for the ultimate presentation!

  • Source: Ina Garten
  • Prep Time: 5min
  • Cook Time: 30min
  • Total Time: 35min
  • Recipe Yields: 6 servings

Healthy Whole Grain Waffles

I love recipes with alliterations! I wonder, is it still considered alliteration if the letters are different, but the sounds are the same? (EXAMPLE: ‘Healthy’ and ‘Whole’) Hmmmm, I wonder… Probably not, but either way, this still seems like an awesome recipe that I cannot wait to try. It’s tasty and healthy. Plus it gives me an excuse to use my new Panini Press that also turns into a waffle maker. I am really excited!


  • 2 eggs, beaten
  • 1 ¾ cups skim milk
  • ¼ cup canola oil
  • ¼ cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 cup whole wheat pastry flour
  • ½ cup flax-seed meal
  • ¼ cup wheat germ
  • ¼ cup all-purpose flour
  • 4 teaspoons baking powder
  • 1 tablespoon sugar
  • ¼ teaspoon salt


  1. In a large bowl, whisk together the eggs, milk, oil, applesauce, and vanilla. Beat in whole wheat pastry flour, flax-seed meal, wheat germ, all-purpose flour, baking powder, sugar, and salt until batter is smooth.
  2. Preheat a waffle iron, and coat with cooking spray. Pour batter into waffle iron in batches, and cook until crisp and golden brown.

Sausage Breakfast Casserole

Sausage Breakfast Casserole This was the first breakfast casserole I ever learned how to make and like most casseroles it feeds an army, but does not require any slaving away in the kitchen. Perfect for big families, or those holiday visitors.


  • 1 package (12 oz) bulk pork sausage
  • ⅓ cup chopped onion
  • ⅓ cup chopped green bell pepper
  • ⅓ cup chopped red bell pepper
  • 10 eggs
  • 1 cup shredded Cheddar cheese (4 oz) or as much as you like
  • 1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated original biscuits or crescent rolls


  1. Heat oven to 375 degrees F.
  2. Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
  3. In 10-inch skillet, brown sausage, onion and bell peppers and drain well.
  4. In large bowl, beat eggs. Stir in cheese and sausage mixture.
  5. Press biscuits into bottom of baking dish. (If you use crescent rolls, don’t separate, just roll them out along the dish)
  6. Pour sausage mixture over biscuit crust.
  7. Bake 25 to 30 minutes or until egg mixture is set and crust is deep golden brown.
  8. Cool 5 minutes before serving.

Notes: When I make this delowcious casserole I add jalapenos for a little kick of spice. If you are cooking for any youngins or any woosie adults, I would steer clear of the jalapenos and just stick with the onions and bell peppers. However, I have also made the dish sans vegetables all together. You can really do whatever you want to this thing and you won’t mess it up. Add some eggs, subtract some eggs… Tons of cheese, or different types of cheese… Lots of veggies, or non at all… biscuit crust or crescent roll crust. Honestly anything will work when it comes to this casserole.

  • Prep Time: 20min
  • Cook Time: 30min
  • Total Time: 50min
  • Recipe Yields:  8 servings

French Toast Casserole

French Toast CasseroleWho doesn’t love french toast? Personally, it is my favorite breakfast food. My Grandpa Roger used to make it for me every morning when I was a little girl… That’s love. Luckily he only had to make enough for the two of us, but what about if you have a large family that loves french toast, or maybe you want to impress some weekend visitors who are used to having a bowl of cereal put in front of them. You will definitely satisfy both their hunger and their french toast craving with this simple and easy recipe. Plus you will have them wondering how you pulled of french toast in bulk without it getting cold and dry before it even hits the table. Keep an eye out for more breakfast casserole recipes that allow you to spend the morning enjoying your family, while still enjoying a delowcious homemade breakfast.


  • 1 loaf French bread (13 to 16 ounces)
  • 8 large eggs
  • 2 cups half-and-half
  • 1 cup milk
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • Dash salt
  • Praline Topping, recipe follows
  • Maple syrup

Praline Topping:

  • ½ pound (2 sticks) butter
  • 1 cup packed light brown sugar
  • 1 cup chopped pecans
  • 2 tablespoons light corn syrup
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg


Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:

Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

  • Source: Paula Deen
  • Prep Time: 40min
  • Inactive Time: 8hrs
  • Cook Time: 40min
  • Total Time: 9hrs
  • Recipe Yields: 6 to 8 servings

How-To Scramble Eggs

Making the perfect scrambled eggs isn’t difficult. The key is whisking the eggs thoroughly and vigorously before cooking them. Whisking incorporates air, which produces fluffier scrambled eggs. And fluffier is better! Overcooking is a common problem with scrambled eggs. For starters, scrambled eggs should never be even the slightest bit brown… That means they’re burnt! The perfect scrambled eggs should be soft and just a little bit moist. One last thing: Eggs should always be cooked in a nonstick sauté pan. For that reason, you should always use a heat-resistant rubber spatula.


  • 8 eggs
  • ½ cup whole milk
  • 2 tablespoon clarified butter or whole butter
  • Salt and ground white pepper, to taste


  1. Crack the eggs into a glass mixing bowl and beat them until they turn a pale yellow color.
  2. Heat a heavy-bottomed nonstick sauté pan over medium-low heat. Add the butter and let it melt.
  3. Add the milk to the eggs and season to taste with salt and white pepper. Then, grab your whisk and whisk like crazy. You’re going to want to work up a sweat here. If you’re not up for that, you can use an electric beater or stand mixer with the whisk attachment. Whatever device you use, you’re trying to beat as much air as possible into the eggs.
  4. When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs. Don’t stir! Let the eggs cook for up to a minute or until the bottom starts to set.
  5. With a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there’s no liquid left.
  6. Turn off the heat and continue gently stirring and turning the egg until all the uncooked parts become firm. Don’t break up the egg, though. Try to keep the curds as large as possible. If you’re adding any other ingredients, now’s the time to do it. Examples: Chopped Fresh Herbs, Grated Cheese, Diced and Sautéed Onion (sauté the onion separately and then add) Chopped Cooked Bacon, or Diced Ham.
  7. Transfer to a plate when the eggs are set but still moist and soft. Eggs are delicate, so they’ll continue to cook for a few moments after they’re on the plate.

Notes: There’s no limit to the variations you can create by adding ingredients to this basic scrambled egg recipe. Some schools of thought hold that for the sake of simplicity, you wouldn’t want to add more than one additional ingredient. Then again, rules are made to be broken!

  • Prep Time: 5min
  • Cook Time: 5min
  • Total Time: 10min
  • Recipe Yields: 4 servings

Banana Sour Cream Pancakes


  • 1 ½ cups flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 ½ teaspoons kosher salt
  • ½ cup sour cream
  • ¾ cup plus 1 tablespoon milk
  • 2 extra-large eggs
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon grated lemon zest
  • Unsalted butter
  • 2 ripe bananas, diced, plus extra for serving
  • Pure maple syrup


Sift together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the sour cream, milk, eggs, vanilla, and lemon zest. Add the wet ingredients to the dry ones, mixing only until combined.

Melt 1 tablespoon of butter in a large skillet over medium-low heat until it bubbles. Ladle the pancake batter into the pan to make 3 or 4 pancakes. Distribute a rounded tablespoon of bananas on each pancake. Cook for 2 to 3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another minute until browned. Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used. Serve with sliced bananas, butter and maple syrup.

  • Source: Ina Garten
  • Prep Time: 10min
  • Cook Time: 10min
  • Total Time: 20min
  • Recipe Yields: 12 pancakes

Slow-Cooked Scrambled Eggs with Green Herbs


  • 10 extra-large eggs
  • 6 tablespoons whole milk or half-and-half
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons unsalted butter, divided
  • 1 tablespoon minced fresh parsley leaves
  • 1 tablespoon minced scallions, white and green parts
  • 1 tablespoon minced fresh dill


In a large bowl, whisk together the eggs, milk, salt, and pepper. Heat 1 tablespoon of butter in a large saute or omelet pan. Add the eggs and cook them over low heat, folding them over almost constantly with a rubber spatula, until the desired doneness. Off the heat, add the remaining tablespoon of butter, the parsley, scallions, and dill. Stir until the butter is melted. Check for seasonings. Serve hot.

  • Source: Ina Garten
  • Prep Time: 20min
  • Cook Time: 10min
  • Total Time: 30min
  • Recipe Yields: 4 servings