Butter Pecan Pancakes

 

 

 

 

 

 

 

 

 

Do you like Cracker Barrel Pancakes?  Then you’ll love these.  Light and fluffy with just amount of flavor and crunch. If you're in the mood for buttery pancakes, make this recipe for your next batch.  So good!

Butter Pecan Pancakes  

2 tablespoons butter

1 cup all-purpose flour

2 tablespoons brown sugar

1 teaspoon baking soda

¼ teaspoon baking powder

¼ teaspoon salt

1 cup buttermilk

1 large egg

¾ cup chopped pecans 

Preheat your electric griddle to 350 degrees. If you’re using a large skillet set the heat on medium. Melt the butter in the microwave and set aside to cool slightly.

 

 

 

 

 

In a medium-size bowl, combine the flour, baking soda, and salt. Whisk together until well-mixed. Set aside.

 

 

 

 

 

 

 

 

 

 

 

 

 

In another medium-size bowl, lightly beat the egg. Whisk in the cooled melted butter until well-blended. Next, whisk in the buttermilk.

 

 

 

 

 

 

 

 

 

 

 

 

 

Pour the egg mixture into the flour mixture. Stir until almost all of the flour is moistened. Do not over mix the batter. A few lumps are okay.

 

 

 

 

 

 

 

 

 

 

 

Brush the heated griddle or skillet with oil or butter. Pour the batter in 1/4^th cup portions onto the griddle. Sprinkle chopped pecans on top of each pancake.  Cook until bubbles appear on top of pancakes. Then flip over with a spatula until golden brown.  Serve with butter and maple syrup.

 

 

 

 

 

 

 

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Rich and Creamy Gruyere Scalloped Potatoes

 

 

 

 

 

 

 

 

 

 

 

This recipe is beyond everything you could imagine potatoes could be. 

 

 

 

 

 

 

 

 

 

What do you call a casserole filled with tender slices of potatoes, baked in a rich cream sauce?  Do you call it Scalloped potatoes or Potatoes Au gratin.  It doesn’t matter what you call it when potatoes are made with Smoked Gruyere cheese, they’re fantastic!  Smoked Gruyere comes in different kinds and brands.  My favorite is Apple Smoked.

 

 

My recipe calls for nutty Gruyère cheese, which is folded in a rich, roux-based creamy sauce that's poured over sliced potatoes and baked.  Everyone loves cheesy potatoes and when you make them with smoked Gruyere cheese, they’re even better!  These melt in your mouth!

 

 

 

 

Rich and Creamy Gruyere Scalloped Potatoes

 

2 tablespoons salted butter

3 tablespoons all-purpose flour

1 ½ cups whole milk or half and half

¼ teaspoon ground nutmeg

1 teaspoon kosher salt

½ teaspoon pepper

4 ounces Smoked Gruyere, shredded

½ cup Monterrey Jack cheese, shredded

2 lbs. (about 5 large) potatoes, peeled and sliced 1/8 inch thick.

½ cup chopped chives

Preheat the oven to 350 degrees.

In a large saucepan, melt the butter over medium heat. 

 

 

 

 

 

 

 

 

 

 

 

Whisk in the flour and cook for 1-2 minutes. Just until the flour has cooked through.

 

 

 

 

Whisk in about 1/2 cup milk and cook, whisking, until thickened. Add another 1/2 cup milk and cook, whisking, until thickened, about 3 minutes. Add the remaining 1/2 cup milk and cook, whisking, until thickened, another 3 to 4 minutes.

 

 

 

 

 

 

 

 

 

Add the nutmeg, 1/2 teaspoon salt, black pepper, and half the Gruyere cheese. Cook gently for a few minutes, making sure all the cheese is melted. 

 

 

 

 

 

 

 

 

 

 

Grease or butter an 8-inch square baking dish or a round 10 inch casserole. You can use non-stick spray if you prefer.  Arrange half of the potatoes all over the bottom. Sprinkle with 1/4 teaspoon salt. 

 

 

 

 

 

 

 

 

 

 

 

Layer in half of the cream mixture and spread with spatula or the back of a spoon.

 

 

 

 

 

 

 

 

Arrange the other half of the potatoes on top, then sprinkle with the remaining 1/4 teaspoon salt, remaining cream sauce, remaining Gruyere shredded cheese, the Monterrey Jack cheese and chives.  

 

 

 

 

 

 

 

 

 

Cover tight with foil and bake for 60 minutes, then uncover and bake until browned on top, an additional 15-20 minutes. 

 

 

 

 

 

 

 

 

 

 

 

Let cool for about 10 minutes, then serve. 

 

 

 

 

 

 

 

 

 

 

Tips for best results

I use Yukon gold but you can use any potato. Russets also work. 

 

 

 

 

 

 

 

 

 

 

 

Slicing the potatoes. To have evenly sliced potatoes, I prefer to use a mandolin slicer. If you don’t have one, you can do it with a sharp knife. Just try to cut the potatoes thin and evenly.

 

 

 

 

 

 

 

 

 

 

 

 

 

Sauce. This recipe is all about sauce! It’s rich, creamy, and flavorful. When you make it, just make sure you simmer it enough to get the right consistency, so it won’t be too liquid or thick. It should be thick enough to coat a spoon.

 

 

 

 

 

 

 

 

Potatoes so tender they melt in your mouth. A sauce so rich and creamy with a touch of smokey goodness.  This is a keeper my friends.

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Gravy and Biscuit Breakfast Casserole

I am a gravy and biscuits girl.  What’s that mean?  It means that if I were stranded on a desert island and could pick just one thing to eat until I was rescued, I would choose my Mom’s Sausage Gravy and Biscuits. I love gravy and biscuits more than anything….well, chicken and dumplings come in for a close second but gravy and biscuits are first on the list of my favorite foods. I make it for breakfast, lunch and dinner. For breakfast I like to make some scrambled eggs on the side because to me that is the perfect breakfast. But let's face it....making homemade buttermilk biscuits, frying up the sausage and making the gravy can take quite some time in the mornings.  So I needed something quick and easy that would save time but give me all the flavors of my favorite breakfast. So, today I bring you my Gravy and Biscuits Breakfast Casserole…..   

  

Gravy and Biscuit Breakfast Casserole

1 (16 oz.) can Pillsbury Jumbo buttermilk biscuits

1 roll of Jimmy Dean bulk sausage ( You can use any flavor, hot or mild)

1 cup shredded Monterey Jack cheese

1 cup shredded mild cheddar cheese

6 large eggs, beaten

1/2 cup half and half or whole milk

Pinch of salt and pepper

1 packet McCormick’s Homestyle or Country Gravy

1  3/4 cups water

Preheat oven to 350 degrees.  Spray a 9 x 13 baking dish with cooking 

spray. In a skillet over medium high heat, crumble and cook the sausage 

until no longer pink. Set aside.

Open the biscuits and lay each one out on a cutting board. Cut each biscuit 

into eighths. Layer the bottom of the baking dish with the biscuits.

Next sprinkle the cooked sausage evenly over the biscuits. Blend the two 

cheeses in a bowl and then sprinkle cheese evenly over sausage.

In a medium bowl, whisk together eggs with milk and season with a pinch 

of salt and pepper. Pour egg mixture evenly over the cheese layer.  In a 

separate small bowl, combine packet of gravy mix with 2 cups water 

and whisk until well blended. Pour evenly over the casserole.

Cover the casserole with aluminum foil and bake in a 350 degree oven for 

about 45 minutes. Uncover the dish and bake for about 5 more minutes 

until  golden brown.  

Serve and enjoy! 

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