Ingredients
1 package (3 ounces) cream cheese, softened
2/3 cup sour cream
2 eggs, lightly beaten
1/2 cup shredded Cheddar Cheese (Swiss is also great!)
3 bacon strips, cooked and crumbled
3-4 finely chopped mushrooms
Season to taste
1 tube (10 ounces) refrigerated biscuits

In a mixing bowl, beat cream cheese and sour cream until smooth.
Add eggs; mix well.
Stir in cheese, bacon, mushrooms and seasoning; set aside.
Separate dough into 10 biscuits; flatten into 5-in.circles. (I actually use 2/3 of a biscuit in each tin otherwise the dough over takes the filling!)
Press each into the bottom and up the sides of a greased muffin cup.
Divide the egg mixture among biscuit-lined muffin cups, using about 2 tablespoons for each.
Bake at 375° for 18-20 minutes or until a knife inserted near the center comes out clean.
Let stand 5 minutes before removing from tin and serving.

So yummy! We have also used mix -ins like summer squash, tomatoes, zucchini and ham.

(makes 10 +)

Eggs Benedict

This is the quickest and simplest of our favorites. Most recipes ask that you to make your own Hollandaise sauce but we choose to be super simple and by a mix at the store –  (a $1.50 in the packaged food isle) then all you need is milk and butter for the sauce. But I’ll include a blender recipe – because I’ll bet is really good!

All you need:
Two English Muffins
Your choice of ham, bacon or Canadian bacon slices (usually go for ham because we often have it on hand)
Four eggs
Hollandaise sauce

It doesn’t get much more simple than this –

Make you sauce, fry your ham and toast each side of your English muffins. Poach each egg (another simplifier – crack the egg in a small glass container with a little onion powder and pepper and microwave for 30 or until yolk is cooked to your pleasing – du du! A perfect poached egg in a fraction of the time. This is great if you are a one frying pan family like we have been!)

Stack them up and top with Hollandaise sauce. Then enjoy!!

(makes 4)

Blender Hollandaise
    * 10 Tbsp unsalted butter
    * 3 egg yolks
    * 1 Tbsp lemon juice
    * 1/2 teaspoon salt
    * Dash of cayenne or Tabasco

What have we been up to lately? Two things: Homework and overtime.

Sigh.

Do you know what makes it all worth it? Good grades? No… Extra money? Nope. It’s breakfast.  I can handle anything these crazy weeks bring as long as I get to wake up on Saturday and Sunday mornings and make some scrumptious breakfast with Handsome Man.  Since I don't have much else to say - for the next few of days I thought I'd share our 4 favorites. They are all super simple but so delicious!

Strawberry Shortcake

Mmm... These come straight off the Bisquick box. While I’m not normally a bisquick fan they have perfected this mouth-watering pile of happiness. This is by far our favorite! I can almost guarantee that if you visit us between 10 am and 1 pm on a weekend morning we’ll make this for you!

4 cups sliced strawberries
½ cup sugar
2 1/3 cups original; Bisquick mix
2/3 cup milk
3 tbsp sugar
3 tbsp butter or margarine, melted
1 8oz container of frozen whipped topping, thawed.

Mix the strawberries and 1/2 cup sugar until juicey; set a side
Heat oven to 425
Stir bisquick mix, milk, 3 Tbsp sugar and the butter until soft dough forms. Drop by large heaping spoonfuls onto ungreased cookie sheet.
Bake 10-12 minutes or until golden brown.
Split the warm shortcakes, fill (stuff!) and top with strawberries and whipped topping!

(makes 6)

Matthew loathes dying in Mario.

I loath ironing these shirts.

It seems I can think of a quick fix for both our ailments. :)

Now...how do I convince him that ironing is better than Mario?

...

Cave exploring!

Duck feeding!

Fire works!

The fireworks were pretty loud, so Paul and I wore hats and Sarah watched from inside. :)

 

 Yay familia!

I wonder how Pepperidge Farm gets those fishy crackers to smile...??