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Biscuit Donuts

Biscuit Donuts- No need to run to the bakery! Make these easy biscuit donuts right at home.  Soft donuts coated in cinnamon sugar.  Perfect for breakfast, brunch, a snack or dessert. 

Biscuit Donuts- Recipes My Mom Gave Me

I swear that my Mom had a homemade donut recipe. With dough, yeast and you know, the whole homemade donut list of ingredients. Well, I asked my sister and she had no clue what I was talking about.  🤷

However, she remind me of these donuts that our mom made for us. So, while I search for that other homemade donut recipe, I am sharing this one!

These are quick, easy to make and are beyond yummy.

Ingredients Needed

  • Biscuit dough * see recipe notes
  • Butter
  • Ground cinnamon
  • Sugar

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Biscuit Donuts- Recipes My Mom Gave Me

Recipe Notes

Can This Be Doubled?

Yep! You can choose the amount of donuts that you wish.  Simply change the serving amount next to the serving size in the recipe card for making it easier. 

What Kind of Biscuit Dough is Used?

I used a basic buttermilk biscuit dough (example) and used only 4 of the biscuit pieces. They were frozen, so,  I let them defrost completely before using the dough.  You can also use biscuit dough from the refrigerator section of your grocery store,  such as, Pillsbury

Storage


Keep any leftovers in a covered container. They are best eaten within 2-3 days.  If they last that long. ;) 
linking up and weekend potluck

Ham and Cheddar Scramble

Ham and Cheddar Scramble- Start your day off right! A hearty dish of scrambled eggs, diced ham and sharp cheddar cheese is the perfect way to do it. Delicious and packed full of protein. 

Ham and Cheddar Scramble- Recipes My Mom Gave Me

While my mom was the total foodie in the family, my dad did a bit of cooking.  Mom handled desserts and dinner, and my dad made weekend breakfasts.  His go-to scrambled eggs were packed full of ham and cheese and were always made perfect.

He never had an official "recipe" for his eggs, but, I did develop this as my own recipe once I started cooking for myself. 

These are perfect for breakfast, brunch or dinner! 

Ingredients

  • Eggs
  • Milk
  • Sharp cheddar cheese
  • Deli ham
  • Dried spices:  salt, pepper, onion powder
  • Butter


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Ham and Cheddar Scramble- Recipes My Mom Gave Me

Recipe Notes

Can I Adjust This Recipe Easily?

Yes, of course! If desired, this recipe can be easily increased or decreased to fit your preference. 

Cheese

I love a good sharp cheddar cheese in my eggs, but, actually, any flavor will work.  I do recommend using shredded cheese ( either pre-made shredded or shredded by you), as it will melt easier and quicker.


How Long Should I Cook My Eggs?

Anywhere from 3-5 minutes.  This will depend on how you like your scrambled eggs.  If you like your eggs softer, cook them for a shorter time.  If you like them firmer, cook them longer. 


The Most Important Thing About Cooking Scrambled Eggs!


For the best eggs, cook them on low.  Cooking your eggs on high heat could dry them out and give you some not-so-great-tasting scrambled eggs.




Banana Buttermilk Cake

 Banana Buttermilk Cake- For the banana lover in your life! A soft cake packed full of banana flavor and only requires a few simple ingredients.  

Banana Buttermilk Cake- Recipes My Mom Gave Me

This recipe actually came from my mother in law.  Who, like my mother,  loved desserts.  This cake is really simple to make and tastes amazing!  You can dress it up with frosting or eat it plain.  Either way, it's quite delicious. 

Ingredients Needed

  • Flour + Baking powder + Salt
  • Vanilla
  • Sugar
  • Butter
  • Banana
  • Eggs
  • Buttermilk

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Banana Buttermilk Cake- Recipes My Mom Gave Me


Recipe Notes

Bananas

You will need a cup of mashed bananas.  This should be about 2-3 medium size bananas. Go with ripe bananas for your cake.  They are easier to mash, a little sweeter and will blend better.

Buttermilk

None on hand?  Simply whisk together 1/2 cup milk with a teaspoon of white vinegar or lemon juice. Let it sit for 5 minutes, then, proceed with the recipe.

Frosting

I frosted ours with peanut butter frosting.  However, this cake will go great with a chocolate frosting, cream cheese or vanilla.  It's even delicious without any frosting at all!  Explore some ideas right here.


Storage


Keep any leftovers in a covered container. No need to refrigerate, unless the weather is really hot/humid in your area. The cake is best eaten within a week.


French Breakfast Muffins

French Breakfast Muffins- Soft muffins that are simply dreamy! They are a simple muffin with the light taste of nutmeg. Then, we dunk the tops with melted butter and cinnamon sugar for added deliciousness.  Eat these warm for the ultimate indulgence.

French Breakfast Muffins- Recipes My Mom Gave Me

My lovely mother made these muffins quite often during my childhood. We didn't call them French Breakfast Muffins though.  They were just "really delicious cinnamon muffins".  It wasn't until I was an adult and started blogging, that I discovered what they were called.

I bake these all the time for my family and no, we don't call them French Breakfast Muffins either...just "really delicious cinnamon muffins" ;) 

Ingredients Needed:

  • Flour + Baking powder
  • Sugar
  • Nutmeg
  • Milk
  • Eggs
  • Ground cinnamon
  • Butter

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French Breakfast Muffins- Recipes My Mom Gave Me

Recipe Notes

Batter

Don't over mix your batter.  It's OK if there are a few lumps. Over mixing your batter may give you dense muffins.  Dense muffins = not tasty.

Butter

You will need melted butter for both the batter and topping.  After melting it, let it cool to room temperature. This will make it easier to handle and will mix better with your egg in the batter.

Nutmeg

While I totally recommend using the nutmeg on these, if you don't have any on hand, ground cinnamon can be used as a replacement.  

Amount of Muffins

This batter makes anywhere from 6 to 8 muffins. You won't get an entire dozen from it. 

Storage

Keep any leftover muffins in a covered container. No need to refrigerate, unless your weather is really hot or humid. They are best eaten within a week.