There’s nothing better than a yummy breakfast. And when you can share the yumminess with that special someone—even better. Awww... Or, just be a pig and eat it all yourself.
Get a crackin’ with this morning (or anytime) meal.
Sausage, Egg, and Cheese Breakfast Sandwiches
*recipe courtesy of Pillsbury
2 Pillsbury Grands! frozen Buttermilk biscuits (from 25-oz bag)
2 Eggland's Best™ eggs large
1 tablespoon butter
¼ cup Sargento shredded cheese (1 oz)
1 Smithfield Hometown Original pork breakfast sausage roll
Heat oven to 375°F. On ungreased small cookie sheet, place biscuits 2 inches apart. Bake 20 to 24 minutes or until golden brown.
After 15 minutes of baking, start making filling. In small bowl, beat eggs with whisk until mixed well. In 8-inch nonstick skillet, heat butter over medium-high heat until hot and sizzling. Add beaten eggs; quickly begin stirring eggs continuously with heat-resistant spatula. As eggs begin to thicken, stop stirring and cook an additional 30 to 60 seconds or until eggs are set. Fold eggs in half; turn off heat. Top eggs with shredded cheese; cover and let stand about 2 minutes or until cheese melts. Cut eggs in half.
Make sausages as directed on package. Split warm biscuits horizontally; place on 2 individual serving plates. Place egg and sausage on bottom halves of biscuits. Cover with top halves of biscuits; serve immediately.
*Note: used sliced cheese if you prefer; use your favorite cooked breakfast sausage patty instead.
Coffee pods and instant coffee is so… eh. If you’re tired of compromising quality for single-serve convenience, then you’ll fall head over cup for Steeped Coffee.
Coffee lover and entrepreneur Josh Wilbur launched Steeped with the idea of combing the convenience of single-serve brewing with premium quality, ethically sourced coffee.
Brewed similar to tea, Steeped Coffee’s nitro sealed Steeped Bags, along with their guilt-free packaging made using renewable and compostable materials, achieve the unthinkable: freshly ground specialty coffee in a single-serving. That’s why it earned the “Best New Product” award for their innovative packaging at the recent Specialty Coffee Expo. And, it’s barista-approved!
And, it’s just three steps to a perfect cup:
Submerge the single-serve coffee bag into hot water. Saturate the bag. Let it steep, baby.
Oh, and then… draaaank.
Steeped Coffee comes in five different blends with a subscription service available.
Maybe you’re just too cozy sitting in your reclining chair to leave the house for your favorite nibble. We feel ya. If you can at least make it to the kitchen, you can make this easy recipe—then beach yourself in your recliner with a plate of these.
Easy 3-Ingredient Jalapeno Poppers
1 can (8 oz) Pillsbury™ refrigerated crescent rolls
8 small jalapeño chiles
1 container (8 oz) garden vegetable cream cheese spread
Heat oven to 375°F. Separate dough into 8 triangles. Cut each triangle lengthwise into 2 narrow triangles. Cut jalapeño chiles in half lengthwise; remove seeds. Spoon cream cheese mixture into chile halves. Place 1 stuffed chile half on shortest side of each triangle. Roll up, starting at shortest side of triangle and rolling to opposite point; place point side down on ungreased cookie sheet. Bake 14 to 18 minutes or until crescents are deep golden brown.
Note: Stir a couple slices of cooked and crumbled bacon into the cream cheese mixture before stuffing the jalapeños. (But that would then make this recipe Easy 4-Ingredient Jalapeno Poppers.)
*Recipe courtesy of Pillsbury. “A” for easy. “F” for the boring recipe title. Sheesh.
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August is National Sandwich Month! And if you’re like us, cheese is a component of any good sandwich. Our good friends at Crave Brothers Farmstead Cheese are experts in… cheese. So make sure you celebrate this wonderous occasion with cheese.
Mascarpone Egg Salad Grilled Cheese
* Makes 2 grilled cheese sandwiches
2 hard boiled eggs, peeled and diced
4-6 oz Crave Brothers Mascarpone
1-2 T mustard of your choice
Dash of Old Bay Seasoning
1 T chives, diced
Salt and Pepper to taste
4 slices rye bread (or bread of choice)
Butter for grilling
Pre-heat panini grill or fry pan to medium heat. Combine all ingredients excluding the bread. Mix until fully incorporated and to taste. If mixture seems dry, add some more Mascarpone to combine. Spread two slices of rye bread with filling and top each with remaining slices of bread.
Carefully butter the panini grill or fry pan only where you will be placing the sandwiches. Place each sandwich down onto the griddle. Once the first side is browned and crisp, carefully flip the sandwiches over with a spatula and brown the second side. When both sides are crispy and hot – take sandwiches off of the heat, slice in half and serve.
This whole “Storm Area 51, They Can’t Stop Us All” event for September 20th is downright fascinating. The memes are hilarious. We even got accepted into the Storm Area 51 Facebook group just to LOL on the daily.
Arby’s is getting in on the fun by sending its food truck to Nevada.
Via its blog and Twitter, Arby’s is all like:
“We’re going there. No really, we’re going there. #Area51. And we’re bringing a special menu.”
Now we’re jonesin’ for a Beef & Cheddar...
Carrots are good for you and help you see. Eat too many of them, and risk turning orange (we’ve seen it happen.) If you’ve got a bag of carrots that are a bit flexible or are dried out a bit and look white and chalky—don’t fret. These carrots are still edible. Here’s what you can do with them, courtesy of MyRecipes…
½ pound baby carrots or peeled carrots cut into small sticks or rounds
6 ounces vinegar (apple cider or white wine or rice wine vinegar are all great choices)
4 ounces honey (can sub sugar, brown sugar or maple syrup for interesting flavor)
1 tablespoon mustard seed (I use half brown and half yellow but you can also use other spices like cardamom, coriander, peppercorns, and the like)
Pinch red pepper flakes (optional)
Mix honey or sugar into vinegar a little bit at a time to your desired level of sweet/sour, tasting as you go. Heat in a nonreactive pan over medium high heat with mustard seed until at a simmer and add carrots. Simmer carrots in vinegar, honey and mustard seed till cooked but still crisp (1-3 minutes). Store overnight in fridge in liquid. Before serving, remove from brine and toss with chopped fresh herbs of your choosing.
Cucumber water is so simple, yet so refreshing and good for you. Cucumbers themselves are low in calories and low in carbs, yet are filling and healthy. One cup of cucumber is just 16 calories and 3.8 grams or carbs. So, get up on that cucumber!
Cucumber Water with Lemon & Lemongrass
2 cucumbers, sliced
1 lemon, sliced
1 gallon of water
Combine everything into a large pitcher or beverage dispenser. Chill for a few hours. Pour into a glass and enjoy.
*recipe courtesy of GardensAll.com
Forget the brown paper bag to disguise or transport your booze. You’re no wino! Well, not in the dirty clothes-stinky-underwear-haven’t-bathed-in-five-days kind of wino.
Partaking in the grape is en vogue. So, indulge with Vinglace. The company is so proud of its portable wine coolers, wine glasses, and tumblers.
Their stainless steel and vacuum insulated technology keeps your wine, champagne, rose and beverages cold for hours from first to last sip. The lid is spill proof, and there’s a glass insert so your beverage never touches metal. No metallic taste or smell. Not that that would stop us, but…
Plus, a portion of proceeds from sales goes to breast cancer research. Vinglace founder Alyson Haas was diagnosed in 2014 at the age of 35. She is happily cancer-free!
We’ll drink to that!
KFC just makes our hearts sing. Their marketing is winning 24/7. The Colonel commercials. The Chickendales for Mother’s Day. And the swag. The swag is so sweet.
KFC Russia has teamed with Russian streetwear brand Mam Cupy for a real-deal bucket hat.
For 1,800 rubes (approximately $24), you can take The Colonel to the streets… or use said hat to hold your KFC extra crispy meal with biscuits.
These hats better make their way over here. The Cold War is over, no?
We feel pretty fortunate that we have a diverse palate. There are only a few foods that we will never eat because they’re gross.
We especially love the flavors of Lebanese food. Delicious and healthy, we just can’t get enough. On those days you don’t want to put on clean underwear and pants without holes in them, stay in and whip up a batch of Fatayer bil Sabanikh, aka Spinach-Stuffed Bread Triangles. Invite a friend or two over to your pigfest. They can wear their sweatpants, too.
Spinach-Stuffed Bread Triangles
1 Tbsp active dry yeast
1/4 cup plus 1/3 cup lukewarm water, divided
2 cups unbleached, all-purpose flour, or barley flour, plus extra for work surface
2 Tbsp plus 2 tsp extra-virgin olive oil, divided
3/4 tsp unrefined sea salt, divided
1 cup frozen chopped spinach, thawed and drained well
1 medium onion, grated and drained well
Juice of 1 lemon
2 Tbsp fresh mint, chopped
Combine yeast with 1/4 cup lukewarm water in a large mixing bowl. Add flour, 1 tsp olive oil, and 1/2 tsp salt. Mix well until blended. Add remaining 1/3 cup water, a little at a time, until dough is smooth.
Turn dough out onto a lightly floured work surface. Knead dough until it is smooth and elastic (5–10 minutes). Oil another large bowl with 1 tsp olive oil. Place dough in bowl, and turn to coat. Cover with a towel, and let rise in a warm place for 1 hour or until doubled in size.
Preheat oven to 350°F. Line two cookie sheets with parchment paper or grease with oil. Take dough out of the bowl, and place on a lightly floured work surface. Lightly dust the top of the dough and a rolling pin with flour. Roll out the dough to about 1/8-inch thickness. Cut out 24 (3-inch) circles from the dough (the floured rim of a glass works fine).
Make the filling by combining spinach, onion, lemon juice, mint, remaining 2 Tbsp olive oil, and remaining 1/4 tsp salt in a medium bowl. Stir well to incorporate.
Fill a small bowl with water and keep it next to the dough. Fill each dough circle with 1 scant tsp of filling. Dip your fingers into the water, and wet the outer edges of the dough circles. Fold the bottom half of the circle up to the middle. Pinch in the top two sides of the circle to form a triangle. If the dough does not seal easily, use more water to coat the edges. Repeat with remaining dough circles.
Place 12 triangles on each cookie sheet, leaving space between them. Bake for 20–30 minutes until golden brown, making sure not to open the oven during the first 10 minutes of baking. Serve warm. (Tip: If you're making these in advance, let cool, place in an airtight container, and freeze for up to a month.
*recipe courtesy of Amy Riolo, author of The Mediterranean Diabetes Cookbook, 2nd Edition: A Flavorful, Heart-Healthy Approach to Cooking
If you needed a nap after reading the instructions, either get your friends to make this recipe, or hit up Uber Eats and take the easy way out... we approve.