Sour Cream Pancakes

I don't have pictures of this recipe. I am never awake enough in the morning to take them, and the pancakes are always gone before I can take any of the final product. Forgive me! But trust me, you'll want to make these.

I've rarely ever used (if ever) boxed pancake mix. There's nothing wrong with it, but it's just that these are my favorite. They have the perfect texture and taste in my opinion, and are so easy!!! We've recently figured out that they are actually very good as waffles! (That we found out on a lazy morning where it just seemed easier to make waffles instead of pancakes since it seems I gave away our flat griddle to the movers over a year ago... OOPS!)

At any rate, here's the recipe. Do let me know if you try it!

Sour Cream Pancakes
1 cup flour
2 eggs
½ tsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ cup sour cream
3 Tbsp. butter, melted
½ cup milk

Mix all ingredients together. Preheat electric frying pan or flat griddle(or just a pan) to medium high. Pour into pan and cook until bubbles form. Turn and cook on the other side.

**Add chocolate chips if you want to... it's a yummy treat when you do :-)

South of the Border Egg Casserole

This is another really yummy breakfast recipe. While I am not making this recipe this weekend, it's one of my favorites. My husband makes it without the flour, and butter, and adds lean ham cubes.

It is seriously awesome...

SOUTH OF THE BORDER EGG CASSEROLE

1 dozen eggs
½ cup flour (Richie leaves this out)
1 tsp. baking powder
½ cup butter or margarine (Richie leaves this out
3 cups shredded Jack cheese (Could use reduced fat or fat free if you wanted to)
1 24-oz carton cottage cheese (fat free is recommended)
1 4-oz. can chopped green chilies, drained
Picante sauce or salsa (optional)

Beat eggs. Stir in flour, baking powder and butter. Add cheese and remaining ingredients. Stir well. Pour into greased 13x9x2 baking dish. Bake uncovered at 400 for 15 minutes. Reduce to 350 and bake for 30 minutes more or until bubble and golden brown. You can prepare the night before and allow 10 extra minutes baking time.

Sticky Pudding Buns

So... my mom made this recipe a lot when I was growing up... mostly on holidays for breakfast (Thanksgiving and Christmas come to mind).

It is a very easy recipe and super yummy. We have company this weekend, and while I probably won't eat it(that would undo my 2 cycling classes this week), this is a great and easy recipe that people truly enjoy!!!!!

STICKY PUDDING BUNS

1 package frozen yeast rolls (18)
½ cup chopped pecans
1 box Butterscotch Pudding (not instant... full fat - full sugar...)
1 stick butter
½ cup brown sugar

Place chopped pecans in bottom of bundt pan. Arrange rolls on top of pecans. Sprinkle rolls with butterscotch pudding. Melt butter and combine with brown sugar. Pour over top of rolls. Let sit overnight covered with wax paper.

Bake in the morning at 350 for 20-25 minutes.

Hint: It is best to prepare this in the evening so it doesn’t rise too long. In a warm climate, it may be best to refrigerate over night so that it doesn’t rise too much.

Pic from the night before

Pics from the morning of before you bake them... (be sure to punch down)

Pic of the finished product (I used walnuts instead of pecans because I didn't have pecans)