Easter is almost here! Although it is later this year how can it be that it is time for Easter already? I know many people who are having their oh crap moments and wondering what are they going to do for the day. From putting together Easter baskets to planning Easter Brunch and dinner. This year I can say I am thankful for Johnsonville Sausage. If you have read some of my other social media postings then you may already know that my family loves Johnsonville Sausage. It is seriously some awesome sausage. Well, I have discovered yet again another Johnsonville recipe that my family loves and it is perfect for Easter brunch! Johnsonville’s Amazing Muffin Cups are the perfect addition to any Easter brunch. They have a base of hash browns that are topped with sausage, cheese, red pepper, green onions and eggs. Sounds pretty good, huh? Add some fresh fruit and you are all set to go with an amazing Easter brunch.
Amazing Muffin Cups
- 12 links Johnsonville® Original breakfast sausage
- 3 cups frozen country style shredded hash brown potatoes, thawed
- 3 tablespoons butter, melted
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 6 eggs, lightly beaten
- 2 cups shredded 4-cheese Mexican blend cheese
- 1/4 cup chopped red bell pepper
- chopped fresh chives or green onion
- Prepare sausage according to package directions. cool slightly and cut into 1/2-inch pieces; set aside.
- In a bowl, combine hash browns, butter, salt and pepper; divide evenly into 12 greased muffin cups. Press mixture onto sides and bottom of muffin cups.
- Bake at 400F for 12 minutes or until lightly browned. Remove from oven, divide sausage pieces into muffin cups.
- In a bowl, combine eggs, cheese and bell pepper. Spoon mixture evenly into muffin cups. Sprinkle with chives or onion. Return to oven, bake 13-15 minutes or until set. Serve.
Snow Day a term that brings joy to children, well until they hear the words make up day. Here in North Carolina we are having an unusual winter and just had our second good snow fall of the winter. Schools have been out since Tuesday and it has snowed at some point everyday. Where I live we have had over 6 inches of snow and then some sleet and freezing rain on top of it. There is plenty of snow on the ground for good snow day fun. Between breaks in the snow and sleet kids have been out building snow forts and snow men, having snow ball fights and sledding.
My kids even asked to go for a hike so we went for a short one on snow day 2.
Then on snow day 3 I decided to take my camera out with me as I did just over 2 miles. I’m tapering for the Disney Princess Half Marathon and a hike in the snow and ice was definitely a workout.
Everything was iced over and looked beautiful
One thing I can say about snow days is that kids need their fuel for hours of outdoors fun. You have to start your day out right with a good breakfast. I like to make my kids a nice warm breakfast and my Simple Waffles are perfect for snow day mornings like we have been having. Simple Waffles are just that. They are made from simple ingredients and cook up beautifully. I’ve had my recipe for years and I always come back to it. It is our families favorite and I hope it becomes your families favorite too!
- 4 eggs
- 3 1/2 cups milk
- 1/2 cup oil
- 2TB honey or Brown Sugar
- 2 tsp cinnamon
- 4tsp baking powder
- 1/2tsp baking soda
- dash of salt
- 3 cups flour
- Preheat waffle iron.
- In large bowl mix together flour,baking soda, baking powder, salt and cinnamon.
- In separate bowl beat eggs and mix in honey, oil and milk
- Pour wet mixture into flour mixture and mix well forming a smooth batter.
- Spray waffle iron with cooking spray.
- Pour or laddle batter onto waffle iron.
- Cook per manufacturer’s directions or golden brown
* These waffles freeze nicely and reheat well in the toaster*
Not a new years resolution but this month I decided to do a trial of the gluten free diet to see if it would help with some of my autoimmune issues. My husband has been doing a modified paleo diet and our family eats a pretty healthy diet, I was ready. So far I am 2 weeks down and I am doing ok. I have to admit though I have had some crazy cravings. Add to that it isn’t that much fun watching your family eat things that are so delicious when you can’t eat them also. So I have started searching for gluten free substitutes. There had to be a solution and there was. There are a wide variety of gluten free flours that you can by and I am slowly starting to experiment with them. First up has been Almond Flour. A year ago I made some Paleo bread for friends along with some macaroons but that is where my experience with almond flour ends. I was unsure if I could really turn almond flour into pancakes and if I did how they would turn out. I was happily surprised. These pancakes were quick and easy to make and delicious. They were denser than a typical pancake but that is to be expected with the almond flour. Try them for yourself! You are going to love these Gluten Free and Paleo Almond Flour Pancakes!
Quick Almond Flour Pancakes
Gluten Free and Paleo Almond Flour Pancakes
Country Girl Gourmet
- 1 cup almond flour
- ¼ cup water
- 2 eggs
- 1 tablespoon maple syrup
- ¼ teaspoon salt
- 1 teaspoon oil, or as needed
- Whisk almond flour, water, eggs, maple syrup, and salt together in a bowl until batter is smooth.
- Heat oil in a skillet over medium heat; drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry, 3 to 5 minutes. Flip, and cook until browned on the other side, 3 to 5 minutes. Repeat with remaining batter.