Today’s Tasty tip is a little B for D action… which we love around here.

Thanks Jane!

… and thanks for walking the road with me.



A blanket of snow on the ground is just the invitation for extreme comfort food. As the fireplace crackles and the temperatures plummet toasty warm smells and flavors engulf the kitchen. What whispers comfort to you? For me, it is cheese filled grits, warm baked breads and often breakfast for dinner. Growing up brunch on Saturday mornings was all about cheese filled grits, flavor-filled scrambled eggs, well done bacon, biscuits and sometimes big fat jelly filled donuts. So today set the cholesterol aside briefly and enjoy a sense-sa-tional dining experience sure to please everyone around your table.

Garlic Grits Soufflé

5 cups water
2 teaspoons seasoned salt
¼ teaspoon garlic salt with parsley
1 cup Swiss cheese, grated
1 cup Cheddar cheese, grated
3 egg whites
Cooking Spray 


Bring water to boil in a 3-quart saucepan; add seasoned salt and garlic powder. Slowly add grits and stir well. Reduce heat, cover, and cook for 10 minutes, or until grits are done, stirring occasionally. Add cheese; stir. Cool for 15 minutes. Beat egg whites until soft peaks form. Fold beaten egg whites into grits. Pour into 2 ½-quart soufflé or casserole coated with cooking spray. Bake at 350 degrees for 30 to 35 minutes. 


Serves 6

Brunch Tostadas

½ pound bacon, cooked, drained
2 small baking potatoes, peeled, and cut into ¼-inch cubes
1 (1 ¼ ounce) package taco seasoning mix
¾ cup water
10 eggs, scrambled
8 tostada shells


2 tablespoons bacon drippings or vegetable oil
½ cup onion, chopped
1 ½ tablespoons flour
2 (8-ounce) jars mild or medium taco sauce
1 bay leaf
½ teaspoon dried oregano
1 ½ cups Cheddar cheese, shredded

Cook bacon in a large skillet until done; drain well reserving drippings, set aside. Add potatoes, taco seasoning and water to skillet; bring to a boil. Cover and reduce heat, simmer 25 minutes until potatoes are tender, stirring frequently. Add bacon. Place tostada shells on a baking sheet. Bake at 350 degrees for 5 to 7 minutes. For sauce, place bacon drippings in a medium saucepan over medium heat; add onion and sauté 5 minutes. Add flour, stirring until onion is coated; cook one minute. Gradually add taco sauce, stirring until smooth; stir in bay leaf and oregano. Bring to a boil; reduce heat, and simmer 5 minutes stirring constantly. Stir in cheese until melted. 


To assemble, spoon bacon and potatoes on tostada shells, spoon scrambled eggs over mixture. Top with sauce. 


Serves 8

Canned Biscuit Dough Donuts and Holes

Peanut oil, for frying
1 teaspoon ground cinnamon
1/4 cup sugar
2 cups confectioners’ sugar, divided
5 tablespoons milk, divided
1 teaspoon vanilla extract
1/4 cup
cocoa powder
2 cans large buttermilk biscuits
Colored sprinkles
Chocolate sprinkles

Heat 2 inches peanut oil in a large pot or Dutch oven to 350 degrees F.

In a shallow bowl, stir together the ground cinnamon and sugar and set aside. In a small bowl, whisk together 1 cup of confectioners’ sugar, 2 tablespoons of milk and 1 teaspoon of vanilla extract, set aside. This is the vanilla icing. In another bowl, whisk together 1 cup of confectioners’ sugar, 1/4 cup of cocoa powder and 3 tablespoons of milk and set aside. This is the chocolate icing.

Lay out the biscuits on a cutting board and with a 1 1/2-inch round cookie or biscuit cutter, cut out a hole from the middle of each biscuit. Fry them in the oil until golden and then flip with tongs to fry the other side. You can even fry the donut holes. Drain on paper towels and then toss in the cinnamon-sugar or ice and decorate with sprinkles, as desired.

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