Texas Style Waffles

3 cups of flour 

2 teaspoons baking powder (not baking soda) 

1 teaspoon salt 

4 eggs- separated 

2 cups milk 

1/2 cup melted butter 

1 cup sugar

blueberries (or other fruit), whipped cream, syrup, and/or pecans (optional for garnish)


With a stand mixer (or hand mixer), mix the egg whites on medium-high for a couple of minutes and then on high until they are starting to form soft peaks. Basically, they will turn white in color and get thick. Turn the mixer off. (Very important!)

In a separate mixing bowl, add all of the dry ingredients together. 

Alternate adding the wet and dry ingredients to the egg whites. Do this slowly so the whites stay rather fluffy. Start with liquid and put about 1/3 of it in there, then mix on medium. Then add about 1/3 of the dry ingredients and mix. Repeat this process until all of the ingredients are mixed together. 

Mix for about 30 seconds all together until the batter is all mixed up. 

Pour the batter into your preheated greased waffle iron as you would normally and cook per waffle iron instructions until golden brown.

Variation: You can sweeten these up even more, by stirring in blueberries (or other fruit) to the mix. Then, by garnishing with a few more blueberries (or other fruit) on top, with some powdered sugar and whipped cream on top of that.

Texas Biscuits and Gravy

12 freshly made biscuits (use your favorite recipe)

8 Tbsp butter or margarine

8 Tbsp all-purpose flour

1 tsp salt

1/2 - 1 tsp pepper

4 cups milk

16 ozs cooked breakfast sausage (not maple flavored)

Start biscuits baking & sausage browning before you start making the gravy.

Making the gravy:

In a medium saucepan, melt butter over low heat.

In a separate bowl, stir together flour, salt & pepper. When butter is melted, stir in flour/salt/pepper mixture all at once. Cook over low heat, stirring/whisking mixture until smooth & bubbly.

Stir in milk & heat to boiling; stirring/whisking until smooth & thickened.

Pour cooked sausage onto a paper towel-lined plate to soak up excess grease. Dump cooked sausage into finished gravy.

Stir to combine.

Serve sausage gravy over freshly cooked biscuits.

Bad Hombre Eggs

 

 

2 tomatoes, sliced thin

1 avocado, peeled, pitted and sliced

Juice of half a lime

4 thin slices purple onion

Cooking oil

Salsa

1 cup shredded Longhorn cheese

4 corn tortillas

Butter or margarine

8 eggs

Salt and Pepper

Squeeze lime juice over avocado. Have tomatoes, avocado, onion, and cheese ready near the stove along with the salsa and salt and pepper. 

Warm four ovenproof dishes in the oven.

Heat about 1 tablespoon of oil in a 7-inch skillet. 

Using kitchen tongs, cook tortillas, one at a time, turning once, until lightly brown and crisp. Add oil as needed. Remove to warmed plates. Pour out any remaining oil. 

Melt butter or margarine in skillet and break eggs into skillet two at a time. 

Fry them or scramble them, depending on your preference. 

Place eggs on tortillas, salt and pepper to taste, then add toppings of tomato, avocado, salsa, onion, and finally cheese. 

Run under the broiler until cheese melts.

Bacon-Cheddar Grits

 

4 slices bacon, finely chopped

1 jalapeno, finely chopped (optional)

4 1/2 cups water

1 cup quick-cooking grits

Coarse salt and ground pepper

1 cup plus another 1/2 cup grated sharp cheddar (2.5 ounces)

In a medium saucepan, cook 4 slices finely chopped, and 1 (optional), finely chopped, over medium, stirring occasionally, until bacon is browned, about 8 minutes. With a slotted spoon, transfer bacon and jalapeno (if using) to a small bowl. Remove pan from heat and carefully add 4 1/2 cups water (fat may sputter).

Bring liquid to a boil over high and whisk in 1 cup Whisk until mixture begins to thicken, then reduce heat to low and gently simmer, stirring occasionally to prevent sticking, 25 minutes or until creamy. Season with and Whisk in 1 cup grated (2.5 ounces) and three-fourths the bacon mixture. Pour into a 2-quart serving dish and top with 1/2 cup cheddar (1.5 ounces) and remaining bacon mixture.