Ham & Cheese Biscuit Pie

This pie is wonderful to use up leftover biscuits and ham. You can substitute your favorite biscuits, meats and cheeses! The combinations are endless! You can even change the savory flavors to sweet ones! The choice is yours!

1 package Bisquick Garlic Cheese Biscuits,
   (prepared following package directions)

10 slices Ham, chopped

1 cup Cheddar Cheese
¼ cup Parmesan Cheese

1 cup milk

2 eggs, beaten

2 T butter, melted

¼ tsp garlic powder

¼ tsp Worcestershire sauce

Preheat oven to 350 degrees.

Spray a 9inch pie pan with cooking spray. Cut biscuits in half and line the pan with the bottom slices. Fill in gaps with pieces of the tops. Sprinkle hams pieces over the top, then sprinkle with cheddar and parmesan cheeses. Mix milk and eggs and pour over the pie. Crumble the tops of the biscuits and spread over the pie. Bake for 20-30 minutes or until the egg mixture is set. (or until a knife inserted in the center comes out clean) Mix butter, garlic and Worcestershire sauce. Drizzle butter mixture over the biscuit crumbles and bake another 2-3 minutes. Serve warm.

Thanks! The Hubby took good care of me! LOL

I want to thank everyone that has wished me well this last few days. I've been out with the flu. I stayed in bed for about 62 hours straight. (I did have the flu shot back in December, which as the Dr said, may have helped shorten my recovery... but I still feel rough.)

As many of you suggested, "The Hubby" took good care of me. When I woke up sick, running a 101.5 fever, he and my son decided that this was the perfect time to build the boat they've been planning for some time now. The hubby came in stood in the bedroom doorway hollering, "Ya need anything honey??? OK, well Elliott and I will be working out back (on the back of our property). We'll have our cell phones, so call if you need anything!" All I wanted was Kleenex, a thermometer, medicine and something to drink! The next day he made me bacon, eggs and toast before going out back to work on the boat. I kept seeing a glare down the hall. He brought my plate, placed it on the far side of the bed, and tells me that he has taken a picture for me to have something to post... AND to prove that he is taking care of me!

"Anything else? Well, we're off to work on the boat for a while. We'll have our phones!"
I called down the hall, "Craig?"
He came back in, "Yes?"
"Is it the plan that the two of you stay out side until I get over this?"
He smiled and sweetly said, "Pretty much!"

BTW... Elliott took the picture of the boat in progress for me!

Merry Christmas!

Merry Christmas everyone! I hope your Christmas Season is truly wonderful with the company of family, friends and Food! Thank you to everyone that has visited my site this year! I have been blessed with wonderful foodie friends and hope to make many new friends in the New Year! Sharing a little Christmas Breakfast cheer...

Christmas Breakfast... Eggs, Ham and Mama's Biscuits! (My biscuits came out pretty good this time. Thank goodness!)


Mama's Biscuits

2 cups self-rising flour
2/3 cup shortening
2/3 cup milk

Preheat oven to 450 degrees. Put 2 cups self-rising flour in a medium sized bowl. Take 2/3 cup vegetable shortening, and cut in with fingertips until dough looks like small peas.

Make a well in the center and add 2/3 cup milk slowly, mixing with floured fingertips until it gets sticky. Keeping hands floured, shape biscuits with hands and place them on an ungreased pan. Mama always placed the biscuit down and pressed three fingers into each one leaving ridges… Bake 10-12 minutes.

This is a very sticky dough. Don’t be tempted to keep adding flour. The more you mix, the tougher the biscuit. Just keep flouring your hands and it will coat the biscuit so that you can handle them.

Simple Breakfast Food

Yesterday, I posted a picture of an egg and a piece of toast on my Facebook page, and I received 88 comments so far. For the most part, the comments were nice and positive, but some were rude and negative. I received 384 'like's and 30 people shared this simple picture of a soft fried egg and a piece of pan fried toast.

I was told that this is toad in a hole, eggs in a nest, poached egg on toast and one eyed jacks. Actually, I made French Toast for my son and had a tiny bit of egg mixture left in the bowl. It only partially covered one side, so it's basically pan fried toast. I fried the egg because I don't care for syrup with French Toast. The picture above is of what I called:

 "A farm egg and buttered white bread toast... salt and pepper.It doesn't get any fresher, simpler or better... and I love runny eggs :-)"

I received several comments of 'yuck', 'ewwww' and one 'gross'. I had to laugh. I know that the runny or 'dippy' eggs are going to cause a knee jerk response, add some people even commented on a gag reflex problem. Again, I had to laugh, until a guy questioned the southern-ness of my dish. He labeled himself 'my Yankee self' and said... 

"Not particularly southern though. My Yankee self ate this long before moving here."

What did I say about the knee jerk reactions of earlier comments? LOL If you know me... I like to laugh! I like to be funny! But, I am a Southern Belle and us Southern Belles are a loyal and passionate lot. However, I'm not about to get into a debate on who invented the egg! I simply posted this picture with this heading:

"Someone said something earlier about me and my food not being "Southern". This is my daughter-in-law, and she didn't like that!!!"

Hee Hee Hee!!!

Here's a picture for the guy that told me that I forgot the bacon. I was out of bacon, but here's some bacon and some sausage too!

I never thought a picture of a simple fried egg and a piece of toast would cause such controversy! LOL 

If you'd like to check out more breakfast recipes here at Southern With A Twist, you can use the search at the upper right of this page or check out the links attached to these pictures...

Breakfast Pie

French Toast Casserole

Easy Peasy Cinnamon Rolls

Enjoy and have a great morning!

Lynn

Eggs Benedict

Traditional Eggs Benedict

4 slices Canadian bacon 

1 teaspoon white vinegar 

4 eggs 

1 cup butter 

3 egg yolks 

1 tablespoon heavy cream 

1 dash ground cayenne pepper 

1/2 teaspoon salt 

1 tablespoon lemon juice 

4 English muffins, split and toasted

In a skillet over medium-high heat, fry the Canadian bacon on each side until evenly browned. 

Fill a large saucepan with about 3 inches water, and bring to a simmer. Pour in the vinegar. Carefully break the 4 eggs into the water, and cook 2 to 3 minutes, until whites are set but yolks are still soft. Remove eggs with a slotted spoon. 

Meanwhile, melt the butter until bubbly in a small pan. Remove from heat before butter browns. 

In a blender or large food processor, blend the egg yolks, heavy cream, cayenne pepper, and salt until smooth. Add half of the hot butter in a thin steady stream, slow enough so that it blends in at least as fast as you are pouring it in. Blend in the lemon juice using the same method, then the remaining butter.

Place open English muffins onto serving plates. Top with 1 slice Canadian bacon and 1 poached egg. Drizzle with the cream sauce, and serve at once.

And of course, I had to add several twists...

Cajun-Style Eggs Benedict

with Andouille Sausage and Hollandaise Sauce with Crawfish Tails...

Cajun-Twisted Eggs Benedict

With a biscuit and Boudin Patty...

Eggs Benedict Pizza

with Prosciutto, Eggs and a side of Hollandaise Sauce for dipping...

Breakfast Pie... Great for Valentine's Day!

Here's a great recipe for Valentine's Day Breakfast or even Supper. You can make it ahead and keep it in the frig until you are ready. Pop it in the oven and you are done! For a truly Southern Twist, serve with some sliced tomatoes on the side... 

Breakfast Pie

1 cup Cheddar Cheese, shredded

1 cup Potatoes, boiled & cubed

4 Eggs, beaten

2 cups Milk

2 T Green Onion, sliced

½ t dry Mustard

1/4 t garlic powder

1 t Salt

1/8 t Black Pepper

2 cups unseasoned Croutons

½ cup Ham, diced (or crumbled Bacon)

Place cheese, meat and potatoes in pie plate. Mix remaining ingredients, except croutons. Pour over meat and potato mixture. Cover and refrigerate no longer than 24 hours.

Heat over to 325. Sprinkle croutons over egg mixture. Bake uncovered until knife inserted comes out clean, about 50 to 55 minutes. Do not overcook. Let stand 10 minutes before serving.

Salmon Patties

Some of you may have heard me say lately that I had never cooked or even had salmon patties. My Mama never cooked them that I know of, so in turn, I didn't think to try them. I just figured they weren't any good. Well, I've had a few foodie friends that have encouraged me and inspired me. So, I went on a mission today to come up with a salmon patty recipe and try it out. That is just what I did! They turned out great! (Craig ate seconds!) So, without further delay... here's the recipe!

Salmon Patties

1 - 15 oz can salmon
2 eggs, beaten
1 cup bread crumbs, Parmesan flavored
1/4 tsp onion powder
1/4 tsp garlic powder
salt and pepper to taste
3 tbsp butter

Drain and de-bone the salmon. Break apart with a fork and add egg and seasoning. Add the bread crumbs 1/4 cup at the time just until the patties can be formed, but do not add too much as to make it dry. Heat the butter in a skillet over medium heat. Dredge the patties in bread crumbs and add to the skillet. Cook until golden brown on both sides.




Lodge Logic Two Handle Cast Iron Skillet , 17-Inch - 17" dia. - Lodge (Google Affiliate Ad)

Jimmy Dean Sausage Mini Quiches

1 (16 ounce) package Jimmy Dean Sausage, cooked, crumbled and drained
8 eggs, lightly beaten
1/4 cup milk or water
3/4 cup shredded Cheddar, mozzarella or provolone cheese
1 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil or butter
1/4 cup thinly sliced green onion
1 cup thinly sliced mushrooms
1 cup frozen Southern-style hash brown potatoes or diced, pre-baked red potatoes
1/4 cup Parmesan cheese

Preheat oven to 350 F. In a large mixing bowl, combine eggs, milk or water, cheese, salt and pepper; set aside. Heat olive oil or butter in a large skillet; saute onions and vegetables until tender. Add vegetables and sausage to egg mixture; stir well.

Place 12 foil baking cups into cupcake pan. Distribute sausage and egg mixture evenly into baking cups. Bake for 22 minutes or until eggs are set. Remove from oven. Sprinkle with Parmesan if desired.

French Toast Muffins

I took my casserole recipe and made it muffin style. 

I think this would be the perfect breakfast for Christmas morning. You fix it the night before and pop it in the frig. Take it out the next morning and pop it in the oven. By the time all the presents are opened, the casserole is done! Yum!

12 sliced bread, cubed
1 package (8 ounces) cream cheese, cubed
8 eggs
1 cup milk
1/2 cup maple syrup
Additional maple syrup

Arrange half of the bread cubes in a greased shallow 2-qt. baking dish.* Top with cream cheese and remaining bread. In a large bowl, whisk the eggs, milk and syrup; pour over bread. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking.
Cover and bake at 350° for 30 minutes. Uncover; bake 20-25 minutes longer or until golden brown. Serve with additional syrup. You can also sprinkle with a little sugar and cinnamon!

*Arrange the recipe the same, but in muffin tins.

My son's french toast...

He was mad because the bread was so fresh

that it fell apart in the egg! LOL

Old Fashioned Apple Butter

4 lbs of good cooking apples (we use Granny Smith)

1 cup apple cider vinegar

2 cups water

Sugar (about 4 cups, see cooking instructions)

Salt

2 teaspoons cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon allspice

Grated rind and juice of 1 lemon

Equipment Needed:
1 wide 8-quart pan (Stainless steel or copper with stainless steel lining)
A food mill or a chinois sieve
A large (8 cup) measuring cup pourer
6-8 8-ounce canning jars

Preparing the Fruit

1 Cut the apples into quarters, without peeling or coring them (much of the pectin is in the cores and flavor in the peels), cut out damaged parts.

First Stage of Cooking

2 Put them into large pot, add the vinegar and water, cover, bring to a boil, reduce heat to simmer, cook until apples are soft, about 20 minutes. Remove from heat.

Measuring out the purée and adding the sugar and spices

3 Ladle apple mixture into a chinois sieve (or foodmill) and using a pestle force pulp from the chinois into a large bowl below. Measure resulting puree. Add 1/2 cup of sugar for each cup of apple pulp. Stir to dissolve sugar. Add a dash of salt, and the cinnamon, ground cloves, allspice, lemon rind and juice. Taste and adjust seasonings if necessary.

Second Stage of Cooking

4 Cook uncovered in a large, wide, thick-bottomed pot on medium low heat, stirring constantly to prevent burning. Scrape the bottom of the pot while you stir to make sure a crust is not forming at the bottom. Cook until thick and smooth (about 1 to 2 hours). A small bit spooned onto a chilled (in the freezer) plate will be thick, not runny. You can also cook the purée on low heat, stirring only occasionally, but this will take much longer as stirring encourages evaporation. (Note the wider the pan the better, as there is more surface for evaporation.)

Canning

5 There are several ways to sterilize your jars for canning. You can run them through a short cycle on your dishwasher. You can place them in a large pot (12 quart) of water on top of a steaming rack (so they don't touch the bottom of the pan), and bring the water to a boil for 10 minutes. Or you can rinse out the jars, dry them, and place them, without lids, in a 200°F oven for 10 minutes.

6 Pour into hot, sterilized jars and seal. If you plan to store the apple butter un-refrigerated, make sure to follow proper canning procedures. Before applying the lids, sterilize the lids by placing them in a bowl and pouring boiling water over them. Wipe the rims of the jars clean before applying the lids. I use a hot water bath for 10 minutes to ensure a good seal.

Makes a little more than 3 pint jars.

Breakfast Pie

Here's another breakfast idea... good any time of the day! I've tried different cheeses and different meats. They are all good!

Breakfast Pie

1 cup Cheddar Cheese, shredded
1 cup Potatoes, boiled & cubed
4 Eggs, beaten
2 cups Milk
2 T Green Onion, sliced
½ t dry Mustard
1 t Salt
1/8 t Black Pepper
2 cups unseasoned Croutons (or day-old Bread)
½ cup Ham, diced (or crumbled Bacon or Sausage)

Place cheese, meat and potatoes in pie plate. Mix remaining ingredients, except croutons. Sometimes I used day old bread.(Either one works) Pour over meat and potato mixture. Cover and refrigerate no longer than 24 hours. You don't have to refrigerate if you use the bread. Just let it sit for a few minutes.

Heat oven to 325. Sprinkle croutons over egg mixture. Bake uncovered until knife inserted comes out clean, about 50 to 55 minutes. Do not overcook. Let stand 10 minutes before serving.