Every time I feature pancakes I feel the need to preface it with saying I really don’t like pancakes, but for this particular recipe I would be willing to make an exception. Every. Single. Time. So in the spirit of predictability, let’s go ahead and throw these into that category too. What I would really like is for someone to host a nice fall brunch and serve these as the main dish. See what I did there? Now I get to eat them and I don’t even have to make them myself. I would bring some nice wassail though. Promise.
So who’s house am I coming over to?
Yay for Fridays! Bread, bread and more bread! Has anyone ever added sour cream to their bread recipes (even something like banana bread)? It’s quite amazeballs what a little sour cream can do for it. It makes it just the perfect amount of moist!
And in breaking news, I hate that word but couldn’t think of anything else to describe the quality sour cream gives it. So live with it. Moist.
I once at a whole loaf of bread by myself. In one day. True story, I wouldn’t make that up. But I feel sort of justified because it was an Asiago cheese loaf from Panera and I swear they make their bread with magic because it is that fucking good! Trust me, you would have eaten the whole loaf too.
Anyway, I may or may not have also put away an entire bag of Goldfish and/or Cheez-Its in a day as well. Maybe one, maybe both. Maybe even on the same day. I also might have had terminal heartburn from it but that’s beside the point. The actual point is that when I make these homemade cheese crackers, I might just pull a Panera and eat them all myself, right when they come out of the oven.
Clearly I’m a few days late with this. We had a county-wide power outage last Thursday which put me at least a day behind on just about everything. You’d think I’d be plenty planned ahead with my blog but alas, no, I’m not. Whatever. Suck it. You’ll thank me for this one, even if it’s tardy.
In case you haven’t figured out my new system, click the image to go to the full recipe.
Kinda like pizza, you can pretty much put anything on/in a grilled cheese and it’s gonna be good. Damn good. And everyone knows I love bread and cheese like a fat kid loves cake. Wait… I love cake, am I the fat kid? Fuck me.
Oh well. This grilled cheese has extra goodness with extra cheese, of the cream kind. And as if saying cream wasn’t bad enough, it’s gonna be moist too.
All together now…ewwwwwwww.
Because I just so happen to have some egg roll wrappers left over from making this recipe, I’ll be trying my hand at these this weekend. They would be delish for a date night dessert, but knowing me, I’ll be making them bright and early and testing them out with my morning coffee. C’mon now, I didn’t grow this ass eating Wheaties for breakfast!
image via Kate Sears
This recipe could easily be called a hundred different names, all equally as descriptive as its given one…Watch My Ass Grow, Muffin Top, Just Put it Back Here, Heart Attack in a Skillet, I Needed Some New Pants Anyway, More Cushin’ for the Pushin’, I could go on an on. And on. Let’s just agree to call it delicious.
EASY CHEESY BACON AND CHEESE BISCUITS
It seems my Friday series of nothing but ass-enlarging, gut-busting carbs has been a success as what used to be my fat pants, are now just my pants. I guess there is too much of a good thing.
PASTA WITH BACON, PESTO & SUN-DRIED TOMATO
image and recipe adapted from Sweet & Saucy
12 slices of bacon
~1/2 cup pesto (I used 1/2 jar of Classico Pesto)
1 box whole grain penne pasta
1/2 cup sundried tomatoes, chopped
1/4 cup feta cheese (you can use goat as well, if you prefer)
Chop bacon into pieces and fry in a skillet over medium-high heat until crispy. Meanwhile, cook pasta and drain, retaining 1 cup cooking water. Mix cooked pasta with pesto, bacon and tomatoes, adding small amounts of leftover cooking liquid to achieve desired “moistness” (disgusting word, no?). Break feta up into small pieces and mix in. Serve & enjoy!