Breakfast: German Puffy Pancake

For those of you with more than one child, you know the feeling of success when all the children pronounce a recipe a keeper. Puffy German Pancake is that recipe in my home. A favorite breakfast request, it is fast, simple, and of course economical to put together. It’s a favorite recipe across the internet with all kinds of names—and I have no clue whether it is an actual German recipe or not. I did read where it can be {Read More}

About Kellie Renfroe

Kellie and her husband Greg have been married 27 years and have four children ranging in age from 12 to 22. She co-founded Mentoring Moments for Christian Women in 2005. Kellie is a homeschooling mom who enjoys reading and studying the Bible, writing, photography, and learning how to cook.

Morning Casserole

Our June featured blogger is Katharine from Canada. If you would like to join our blogroll and have your blog featured click here. Good Monday Morning… I love my crockpot, and especially in the summer… it is great for not heating up my kitchen and for being able to enjoy summer plans and still come home to a nice dinner with little or no work. If you love to host breakfast or brunch (my favorite) this is an easy, crowd pleasing recipe… Crock {Read More}

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Emily’s Pancakes

My grandma and mom have used this recipe and now I use it in my home. Heat griddle to 350 degrees. In a medium mixing bowl, add together 2 cups of Bisquick, 2 eggs, and 1 cup of milk. I use a whisk to mix, eliminating any lumps from the batter. Pour batter on the griddle in circles about the size of the palm of your hand. Let cook on one side for two to three minutes. Flip the pancake over, {Read More}

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Chocolate Kisses Coffee Cake

We all know any recipe that includes a bag of Hershey Kisses is going to be a keeper. This is one of those recipes. I’ve had it so long I’ve forgotten exactly who gave it to me although I know it was a co-worker years ago. When I brought it out earlier in the month and made it for breakfast my kids just about had a fit (that’s Southern for real excited). It was their first time to eat a {Read More}

About Kellie Renfroe

Kellie and her husband Greg have been married 27 years and have four children ranging in age from 12 to 22. She co-founded Mentoring Moments for Christian Women in 2005. Kellie is a homeschooling mom who enjoys reading and studying the Bible, writing, photography, and learning how to cook.

Eggs Benedict

1-2 English muffins, split and toasted, per person 1 hard boiled egg, sliced, for each full muffin 1 slice of bacon, crumbled, for each full muffin For Blender Hollandaise sauce 3 egg yolks 1/2 cup butter or margarine 2 Tbsps. lemon juice dash ground red pepper Place egg yolks in blender and mix for 5 seconds. In small saucepan heat butter/margarine, lemon juice, and red pepper until butter is melted and almost boiling. With lid ajar and blender running at {Read More}

About Beckie Stewart

Beckie Stewart has been married to her college sweetheart for almost 25 years. They have five children, the youngest adopted from Kazakhstan. She loves Jesus and discipling others to love Him too. She enjoys writing, reading, scrapbooking, and watching the Lord work in prayer. Her writings can also be read on Exploring Adoption, Mommies Magazine, and Ministry-to-Children.

Apple Caramel Coffee Cake

Apple Caramel Coffee Cake Loi Palmer, November 2005 MMCW 2 sticks butter at room temperature, 1 cup white sugar, 1 cup brown sugar, 3 eggs, 3 cups all-purpose flour, 1 teaspoon baking soda, 3 teaspoons cinnamon, 1/2 teaspoon nutmeg, 3 large Granny Smith apples peeled and cut into chunks, 1 cup coarsely chopped pecans, 2 1/4 teaspoons of vanilla extract. Caramel topping: 4 tablespoons butter, 1/3 cup white sugar, 1/3 cup brown sugar, 1/2 cup heavy cream. Heat oven to {Read More}

About Loi Palmer

Loi and her husband Chuck have been married 22 years and have a revolving back door with three teens. She has a successful direct sales business, and is involved in a thriving mentoring ministry to women--Mom to Mom. Loi's passion is cheering on young moms in their vital role as godly wives and moms.

Breakfast Casserole

Janet Hanson 16 oz sausage (I use ‘hot’) cooked, crumbled, and drained, 1 container of crescent rolls found in refrigerated section of grocery store, 2 cups Monterey Jack or sharp cheddar cheese grated, 3/4 cup milk stirred together with 4 eggs. Line 9 x 13 casserole dish with crescent rolls. Put cooked sausage on top of rolls. Pour milk and egg mixture over sausage. Sprinkle cheese on top. Bake at 400 degrees for 20 to 25 minutes or until a {Read More}

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Cinnamon Bun Cake

Loi Palmer This cake is delicious–I love to use it for breakfast coffee cake. 1 yellow cake mix, 3/4 cup Crisco oil, 1/2 cup brown sugar, 4 eggs, 1 (8 oz) sour cream. Cinnamon Swirl: 1 cup brown sugar, 1 tablespoon cinnamon, 1 cup chopped pecans. To make the batter blend the cake mix, oil, brown sugar, eggs, and sour cream together with an electric mixer. In a separate bowl make the cinnamon swirl by mixing the brown sugar, cinnamon, {Read More}

About Loi Palmer

Loi and her husband Chuck have been married 22 years and have a revolving back door with three teens. She has a successful direct sales business, and is involved in a thriving mentoring ministry to women--Mom to Mom. Loi's passion is cheering on young moms in their vital role as godly wives and moms.

Michelle’s Grit Casserole

Michelle Moore, December 2005 MMCW website 1 1/2 cups grits, 6 cups water, 1 lb sausage browned and drained, 1 lb Velveeta cheese, 1 1/2 sticks margarine, Tabasco sauce to taste, 3 eggs. Cook grits in 6 cups of water according to package directions. Add Velveeta cheese and margarine to grits and let melt. Remove from burner. Add three beaten eggs and six drops of Tabasco sauce. Place sausage in bottom of casserole dish and pour grits mixture on top. {Read More}

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Oven Baked French Toast

Michelle Moore, December 2005 MMCW website 1 ( 8 oz ) French Toast bread, 6 eggs, 1 1/2 cups milks, 4 tablespoons sugar, 1 teaspoon vanilla, 1/8 teaspoon salt, ground cinnamon, powdered sugar. Spray 9 x 13 pan. Cut bread into 1-inch slices (10-16 slices). Arrange closely in a single layer. Beat eggs then whisk in milk, 3 tablespoons sugar, the vanilla, and salt. Pour over bread. Cover and refrigerate one hour or overnight. Sprinkle with cinnamon and one tablespoon {Read More}

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Thank you to today's guest blogger for sharing with us all!