Having Fun In The Kitchen!!!
We are having a lot of fun this morning making pancakes for breakfast. The pancakes for my daughter spell out "FUN". The ones for my husband are heart shaped. I'm serving them with bacon. The recipe comes from an old cookbook, in fact is was my very first cookbook, though worn from use, it is still my go to cookbook for many recipes.

Pancakes

3/4 cup whole milk

1 egg

2 Tablespoons vegetable oil

1 teaspoon vanilla extract

1 cup all-purpose flour

1 tablespoon sugar

3 teaspoons baking powder

1/2 teaspoon salt

In a medium mixing bowl, add first four ingredients, mix well. In a small mixing bowl add dry ingredients, whisk together. Then add dry ingredients to the wet ingredients, gently mix until well blended. Heat a lightly oiled non-stick skillet on medium heat. Pour small amount of batter into hot pan, cook until you see air bubbles in the batter, gently flip, cooking other side, being careful not to over cook. Enjoy with your favorite syrup. Slightly adapted from original recipe.

Good Way To Use My Farm  Fresh Egg                          Omelets!
Made omelets for breakfast this morning. Bacon, tomato, mushroom and cheese omelets. Great way to use up some of my eggs as well as some tomatoes from the garden, they are really coming in right now.

Bacon, Tomato, Mushroom and Cheese Omelets
               
     6 eggs, beaten
     4 pieces cooked bacon
      1 medium tomato, diced
     1 cup chopped fresh mushrooms
     1/2 cup shredded mild cheddar cheese
     butter
     salt and pepper 

Heat a small non-stick frying pan over medium heat, add about a tablespoon of butter. In a small bowl mix the eggs until light and fluffy. Pour half of the eggs into the hot frying pan. Allow to set up, then lift edges of omelet, while tilting pan to allow uncooked egg to flow under so it will cook. When egg is set top half with bacon, tomato, mushrooms and cheddar cheese. Gently fold other half of omelet onto toppings. Gently side from pan onto plate. Repeat with remaining egg and toppings. Makes two omelets.

Made sausage puffs this morning for my family, shared some with my mother in-law and brother in-law. We all love them, and I enjoy making them. I just use canned biscuits, and to make flattening the biscuit faster and easier, I use my pasta attachment for my KitchenAid stand mixer. Speeds up the process quite a bit. This is a delicious and easy recipe. Great for breakfast on the go.                                    

                                   Sausage Puffs

                   1 lb. package pork sausage

                   1 8-oz. package cream cheese, softened

                   2 - (10 count) cans of refrigerator biscuits

Brown and thoroughly cook the sausage on medium heat. Drain well, add cooked sausage back to pan, on medium heat add cubed cream cheese, stir until cream cheese is melted and combined. Remove sausage mixture from heat. Run each biscuit through the pasta roller once or twice to flatten. Place some sausage filling in the center of each flattened biscuit. Pull the biscuit up and over the filling, twist and pinch together to seal, press to flatten slightly and place sealed side down on a cookie sheet sprayed with cooking spray. Bake at 400 degrees for 5 to 6 minutes, or until golden brown.

Ready to bake

Hot out of the oven, and perfectly golden brown 

These sausage pockets where so easy to make and so delicious. I used crescent sheets cut into rectangle shapes using a knife. You could also use a large cookie cutter, heart or circle would be fun shapes. If you have never used the crescent sheets, give them a try. I found them fun to work with. To get started you will need:

Sausage Pockets 

1 pound sausage
1 8-oz. package cream cheese
1 egg lightly beaten
crescent sheets   
sesame seeds

First brown and thoroughly cook the sausage on medium heat, drain, reduce heat to medium-low. Return sausage to pan and add 8-oz. cream cheese, cubed. Stir until melted. Unroll your crescent sheets and cut into desired shapes. Fill bottom half of crescent with sausage mixture, leaving room around edges for sealing, add top half. Crimp edges with a fork to seal. Cut X on top of each crescent. Brush tops lightly with egg, sprinkle with sesame seeds. Bake using baking time and temperature for crescent sheets. Serve warm.