Monday, August 22, 2016

A Call Inspired Breakfast

My sister called this past Saturday and asked if I had a copy of her monkey bread recipe. She wanted to make it for a family function but couldn't find hers. I told her I knew right where it was because at the time I happened to be going through recipes my sisters and I have shared over the years looking for something different for the next day's breakfast.

I look forward to Sundays because it's the one day of the week that I can sit and linger over breakfast. I like to read the newspaper while I enjoy a breakfast that is a bit more special than what I grab during the week.

While reading her the monkey bread recipe ingredients and instructions, inspiration struck. Why not try making monkey bread for breakfast? I've had different variations of it through the years. Most of them would fall in the dessert category, but I've had pizza monkey bread and even tried a beer and brats version that someone brought to a gathering.

Below is my version of Breakfast Monkey Bread.

8 slices cooked bacon, crumbled
4 large eggs
1 1/2 cups milk
1 1/2 cups shredded cheddar cheese
3 cans Pillsbury biscuits (I used the buttermilk ones. I also used the regular sized biscuits, not the Grands.)
salt and pepper (I didn't give exact measurements for the salt and pepper because everyone's taste is different.)

Preheat oven to 350 degrees. Spray a bundt pan with cooking spray. (I used Pam's butter spray.)  In a medium sized bowl, combine the eggs, milk, and salt and pepper until well mixed. Cut each of the biscuits into quarters. Dip each piece in the egg mixture and place in the bottom of the bundt pan until there is an even layer. Next sprinkle a layer of crumbled bacon followed by a layer of shredded cheese. Repeat the process until you've used all of the biscuit pieces ending with a layer of cheese on the top. (I have a pretty big bundt pan, if you have a smaller size, only fill the pan to about 3/4 full from the top.) Pour remaining egg mixture over the top. Bake for 25 to 30 minutes until egg is cooked through and the top biscuit pieces are golden brown. Let cool about 5 to 8 minutes. Turn out onto a plate and serve.

I can't say for certain how many people this will serve because we didn't eat it like typical monkey bread where you pull off pieces. I cut it into about 2 inch slices and we ate it with a fork. While I felt the recipe turned out well, I'll probably make a few changes such as using more egg and milk so it's a bit more eggy. Or maybe add sausage crumbles or diced ham instead of using bacon, or add pre-cooked sliced mushrooms and peppers. Maybe try using a different type of cheese such as Colby or Gouda. As you can tell, this is definitely a recipe in progress.

If you decide to give it a try, let me know how it turned out and if you made any changes of your own.

Friday, August 19, 2016

There's No Such Thing As Too Many Books...

...Or maybe there is. I read an average of 4 to 6 books a month depending on how busy a particular month is and the time of year. I tend to read more books in the summer because I don't watch TV in the evenings like I do the rest of the year.

Despite my attempts to read books on my "To Be Read" (TBR) list and cross them off, the list keeps growing longer. I'll find a new author and add his or her book(s) to the list. It's not so bad if the writer has only one or two books out, but when I find a new author that has a large series or backlist, I usually will read the first couple and if I like the books and the writing style, I add all of the author's books to the TBR list.

I subscribe to blogs that keep me apprised of new books being released and keep up with Publisher's Weekly. My local library also gives out a free newspaper type magazine that lists books ranging from non-fiction to fiction across multiple genres that were released or are being released each month.

Currently, I have two full 1 subject notebooks with books listed on the front and back of each page (just started the 3rd one), 200 plus books on my Kindle, and I'm still perusing websites and such looking for books that sound interesting to add to my TBR list.

How long is your To Be Read list?

Wednesday, August 17, 2016

What's Up Wednesday

This week...

My current WIP (work in progress):  Had unexpected guests from out of town so I haven't had much time to work on revisions. I hope to make up some of the lost time the rest of this week.

Quote of the Week: "Don't ruin a good today by thinking about a bad yesterday. Let it go." ~ Unknown.  I need to work on this.

What I'm reading: The Pursuit by Janet Evanovich and Lee Goldberg. I like this series because it's a light, quick read.
Random things:  My older sister took me to our local library on Monday. I'd read all of the books I'd purchased before my surgery and was complaining I had nothing to read. Mind you, I have more books on my Kindle than I care to admit so that wasn't exactly true. While I was more than ready to rest and take some pain medication by the time we got back, I'm glad she talked me into going. It was nice to get out of the house for something other than a doctor appointment.

Random Photo of the Week:

                     Only 3 more weeks and I can get rid of my unwanted summer accessory.

Monday, August 15, 2016


My brother's zucchini plants have run amok. He's gotten more squash than he can possibly eat so he's been passing some of it on to me. I've cooked it in various ways but have to admit I'm getting a bit tired of eating it for dinner. Searching for new and interesting ways to prepare it, I asked a friend who is an amazing baker if she had a zucchini bread recipe. Yes, I could have just googled one, but I wanted a recipe that I knew would result in something that tasted good. Below is her tried and true zucchini bread recipe.

Zucchini Bread

3 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups sugar
1 tablespoon vanilla extract
2 cups grated zucchini (I used a box grater to do this.)
1 cup chopped walnuts (optional)

Preheat oven to 325 degrees. Mix first 5 ingredients together in a bowl and set aside. Combine the eggs, oil, vanilla, and sugar in a large bowl. Carefully add the flour mixture into the large bowl with the eggs etc. Mix well. Stir in the zucchini and walnuts.

Grease and flour two 8 x 4 inch bread pans. (I used butter Crisco to grease my pans.) Pour the batter evenly into the pans. Bake for 40 to 60 minutes or until the tester comes out clean. Cool on a rack in the pans for 20 minutes, then remove from the pans and cool completely.

Makes 2 loaves

Friday, August 12, 2016

This I know for sure...

Being in a cast from my knee to my toes wasn't how I planned to spend this summer. Add in the unbearable high heat and humidity we've experienced at least two to three days out of every week and it makes it even more uncomfortable. We usually have nine days of temperatures 90 degrees or higher each summer. This year we've had twenty-one days with the possibility of it reaching 90 tomorrow and we still have almost three weeks of August left.

I try not to complain too much about how sweaty my foot and leg feels inside the cast, how itchy it can get, and how hard it is to do even the simplest things. After all, there are people dealing with much worse physical issues than the discomfort of a cast for eight weeks or so.

One thing that I'm having a hard time dealing with is being cooped up in the house day after day. It's a challenge for me to go up a flight of stairs so I've been stuck in the house since my surgery about a month ago with the exception of two post-op appointments. We're having all these beautiful summer days and I am only experiencing them from my living room window.

Wednesday, August 10, 2016

What's Up Wednesday

This week...

My current WIP (work in progress):  Started working on revisions again this past Monday. Going to work hard to try and have them done by Labor Day.

Quote of the Week: "Every time you set your mind to something and then you do it, you remind yourself of the power you have over what you do, think, and feel." ~ Jane McGonigal

What I'm reading: I just started reading Fatal Frenzy, the 9th book in Marie Force's Fatal series. 
Random things: I've staying up until midnight or so watching the Olympics. Even though I'm currently out of work recovering from ankle reconstruction surgery, I still get up at 6:00am every morning. I'm finding that I either I need to start sleeping a little later or I need to go to bed earlier because I've fallen asleep in the afternoon for the last 4 days. 

Random Photo of the Week:

                    I've been feeling a bit like this early morning visitor lately.