Blood Orange Ricotta Fritters

Blood Orange Ricotta Fritters

It is a rare day when I find blood oranges at any of my supermarkets. So imagine my excitement when I spotted some across the produce section. I literally clapped my hands, smiled, and honestly almost hopped with joy. It takes so little to make me happy these days. Regardless of my weird produce enthusiasm, I now had something new to play with…blood oranges.

After some research and internal conflict as to whether I go sweet or savory, I decided to at least start with sweet. Doughnuts sounded great but it was time for something a little different. I’ve had lemon ricotta fritters before, but never blood orange. Time to try something new! These little fritters were delicious. The blood orange is quite subtle but contributes enough flavor to make the fritters slightly sweet and perfect for a Sunday breakfast on the back porch. Try your Blood Orange Ricotta Fritters this weekend!

P.S. If you are like me, not all of your fritters will be picture worthy. Here are my alien fritters…Have fun!

The Not so Pretty Blood Orange Ricotta Fritters

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Chicken Sausage Hash

Chicken Sausage Hash

I have always had a love-hate relationship with sausage. In most cases, a fresh link sausage is quite delicious. Then my brain gets in the way. I think about what might be in the sausage, what the casing actually is, so on and so forth. My brain plays the same games with me when it comes to eggs but that is a story for another day. What I have found though is that my brain doesn’t seem to care if I am eating chicken sausage. It has become my new favorite type of sausage. I have tried chicken sausage stuffed with gouda and pear, chicken sausage stuffed with fennel, and now my favorite is chicken sausage stuffed with granny smith apples. It is mild with a hint of sweetness.

This Chicken Sausage Hash makes use of the chicken sausage with granny smith apples. It is just perfect for breakfast. Add some red peppers, onions, garlic and swiss cheese and you have a delicious morning hash. Top it with a fried egg and you have an outstanding meal…unless your brain has anything to say about it.

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No More Biscuits in a Can!: Homemade Biscuits

Homemade Biscuits

For years I have slaved over a hot oven making canned refrigerated biscuits! I spent so much time twisting open the cardboard can waiting for the pop sound telling me I am ten minutes closer to somewhat satisfying, perfectly round biscuits. After today that hard work is over! I finally took the time to make homemade biscuits and found out that they are so simple and way more delicious. I literally took about twelve minutes making the biscuits from scratch and another ten minutes baking them. That’s it!

These biscuits are so simple yet they are so crispy on the outside and flaky on the inside. The recipe is also full of ingredients I am going to bet you have in your pantry right now. So, take about 20 minutes out of your day and give in to piping hot, flaky biscuits!

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Big Breakfast Fake Out: Maple Bacon Breakfast Croissant

I woke up craving a hearty breakfast, but I really didn’t want to have a mess to clean up afterwards. By making a sandwich, there is only one pan to clean so I made this Maple Bacon Breakfast Croissant. I love combining the flavors of maple syrup with salty bacon and a buttery croissant. This breakfast is kind of like a giant pancake breakfast with eggs and bacon…but without all that work! 

As you wake up today, or any other day, and find yourself craving a big breakfast, put this Maple Bacon Breakfast Croissant together. One pan and a tasty breakfast sandwich later you will be off to a great day!

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Easy and Sneaky: Almond Puff Pastries

Some days you want a beautiful looking breakfast that doesn’t take much time to make beautiful. This Almond Puff Pastry is just that…pretty while being easy. No one will know that didn’t slave over the stove in your kitchen with this recipe. Pretty sneaky, eh?

This will take you about 10 minutes or so to make, 17 minutes to bake, and no time at all to serve and eat. You say you don’t like almond filling (personally, that sounds a bit like crazy talk to me!), then fill this with another pie filling. Make it your favorite by switching up the flavors.  This one is really easy – I can’t wait to hear what you did with it!

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First Decision of the Day: Honey Vanilla Yogurt Parfait with Sweet Toasted Almonds

Just like most of us, I am trying to eat healthier. My niece Kayla kept pushing me during her visit this summer. Every time she would do something healthy, like take the stairs instead of the elevator, she would chant…”one good decision leads to another”.  So I took her advice this morning and made my first food decision of the day a good one. However, I had to add a touch of sweet since my sweet tooth was telling me to ignore Kayla.

So, today’s mostly healthy breakfast is this Honey Vanilla Yogurt with Sweet Toasted Almonds. We will see how Kayla’s mantra helps me with my food decisions later in the day…

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Weekend Breakfast: Strawberry Muffins with a Streusel Topping

Sometimes a muffin is the only thing you want for breakfast. You aren’t in the mood for cereal, oatmeal, or eggs and bacon. There is only one food to satisfy the craving…a muffin. Personally, I like my muffins fruity. Blueberry, apple-cinnamon, peaches and cream, raspberry almond…any fruity muffin works for me. During the summer, muffins become very plentiful in my house with all the fresh berries begging for me to take them home. Today, it is all about the strawberries I picked up yesterday. 

These strawberry muffins are moist and slightly sweet with a cinnamon background. The best part though is the muffin top. Before I bake these muffins I add a streusel topping that completely melts and becomes a crunchy, buttery, and very sweet muffin top. I save the muffin top for last because it the best and perfect bite. Give these strawberry muffins with the perfect top a try this weekend. Let me know if you enjoyed them as much as I did.

Strawberry Muffins with a Streusel Topping


1 1/2 Cups Strawberries, diced small

1 1/2 Cups Flour (All Purpose)

1 1/4 Cups Sugar

1 Tbsp Cinnamon

1/2 tsp Salt

1/2 tsp Baking Soda

1/2 Cup Vegetable oil

4 Tbsp Water

2 Eggs, beaten


2 Tbsp All-purpose flour

4 Tbsp Sugar

1 Tbsp Brown Sugar

1/2 tsp Cinnamon

2 Tbsp Cold butter, diced

  1. Preheat oven to 350 degrees. Spray or add muffin liners to pan.
  2. In large bowl, add flour, sugar, cinnamon, salt and baking soda. Mix well.
  3. In a smaller bowl, combine eggs, oil, and strawberries.
  4. Add wet ingredients to dry. Mix just until moistened.
  5. In small bowl, combine all Streusel ingredients and cut in butter with fork until crumbs are coarse.
  6. Add muffin mix to pan, filling three quarters full. Sprinkle the Streusel mix over the muffins generously.
  7. Bake 20 minutes or until toothpick comes out clean. Allow to cool on wire rack in muffin pan for 10 minutes. Remove from pan.