Breakfast Archives - Wife Of A Hunter

Prickly Pear Toaster Strudel

Sophie May — Wed, 08 Sep 2021 02:10:22 +0000

With the end of prickly pear season rapidly approaching, it is time to get out there, grab some tunas, and make this delicious Prickly Pear Toaster Strudel recipe.

I do not know how, but I had never had a toaster strudel until I made these heavenly rectangles. I bought Strawberry Pillsbury Toaster Strudels to compare my results to. I was blown away at the fact I had never had one, and further blown away by how much better mine was.

This is a great way to use any jelly you may have. It is simple and easy to make and extremely delicious (if I do say so myself).

These pastries did not last a day in my house. I hope you enjoy them as much as us.

Prickly Pear Toaster Strudel

Heavenly, fruit filled rectangles.

Course Breakfast, Dessert

Cuisine American

Keyword Pastry, Prickly Pear, Strudel, Toaster

Prep Time 20

Cook Time 20

Total Time 40

Servings pastries

Author Sophie May

Ingredients

Toaster Strudel

1 box puff pastry thawed
18 T prickly pear jelly 2-3 T per pastry
1 large egg beaten
white sugar to dust

Icing

1 tsp vanilla
1.5 C powdered sugar
3 T milk
4 T salted butter extremely melted

Instructions

Toaster Strudel

Preheat oven to 400°F.
Place both sheets of puff pastry on wax paper, parchment paper, or a lightly floured surface.
Cut into 12 equal rectangles. I used a pizza cutter for a quick and easy slice.
In the center of 6 of the rectangles, spoon 2-3 T of prickly pear jelly evenly leaving room to seal the edges (1/4-1/2 inch of room).
Lightly brush the edges surrounding the jam with beaten egg.
If you wish, cut a pattern in the remaining "top" pastry slice. It is not needed, but I liked adding lines.
Layer the top piece over the jam.
Using a fork, crimp the edges together to ensure the jelly is sealed in.
Brush tops with remaining egg wash.
Bake for 15-20 minutes, or until golden brown.
Let cool.

Icing

Combine all icing ingredients until smooth.
Drizzle over cooled pastry. Enjoy!

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Blueberry Hill Diner Cinnamon Swirl Pancakes Copycat

Sophie May — Fri, 23 Jul 2021 20:49:30 +0000

This Blueberry Hill Diner Cinnamon Swirl Pancakes Copycat recipe hits the jackpot!

If you have ever been to Las Vegas, you may have had the opportunity to go to Blueberry Hill Diner… that is… if you were able to step away from the slot machines. If you weren’t, or you haven’t been to Vegas, I am bringing this tasty dish home to you.

One of my favorite breakfast joints in Las Vegas is Blueberry Hill Diner. They serve some good food, but, by far, my favorite is the cinnamon swirl pancakes. They are so good that I dream about them when I am not there. Just kidding…. But it is in my top three favorite things about Vegas.

Since I don’t go to Vegas that often, my chance to have these pancakes is few and far between. I wanted to make a copycat version, so that I wasn’t dependent on a trip to Vegas to get these delicious pancakes.

It took a couple tries to get this recipe perfect, but it was so worth it. The caramelization of the cinnamon swirl is soooooo good. I hope y’all enjoy these pancakes as much as me!

Blueberry Hill Diner Cinnamon Swirl Pancakes Copycat

These buttermilk pancakes are the perfect breakfast!

Course Breakfast

Cuisine American

Keyword American, Breakfast, Copycat, Pancakes

Prep Time 25

Cook Time 10

Total Time 35

Servings pancakes

Author Sophie May

Equipment

Ingredients

Buttermilk Pancake Ingredients:

2 C all purpose flour
1/4 C white sugar
2 tsp baking powder
1 tsp baking soda
2 C buttermilk
1.5 tsp vanilla
2 large eggs
3 T salted butter melted

Cinnamon Swirl Ingredients:

1/2 C salted butter melted
2/3 C light brown sugar
1 T cinnamon

Icing Ingredients:

1 tsp vanilla
1.5 C powdered sugar
3 T milk
4 T salted butter extremely softened, but not melted

Grandma's Maple Syrup Ingredients:

2 C sugar
1 C water
1/4 tsp cream of tartar
1 tsp maple flavor plus more if desired

Instructions

Pancake and Cinnamon Swirl Instructions:

Combine pancake dry ingredients together in a large bowl.
Mix in buttermilk, vanilla, large eggs, and butter until fully combined.
Let pancake batter rest for 10 minutes.
While batter is resting, make the cinnamon swirl.
Mix together all cinnamon swirl ingredients.
Using a funnel, pour the cinnamon swirl into a squeeze bottle. This isn't necessary, but will make life so much easier. If the ingredients thicken, the squeeze bottle should be microwaveable (double check), so nuke the bottle for a few seconds on 50% power until liquidy. Shake. Set aside.
Heat skillet to medium-high heat (~375°F).
Spray skillet with Pam.
Pour ~1/3 C- 1/2 C of batter onto the skillet.
Squeeze the cinnamon swirl in a "swirl" shape in the center out to the edges of the pancake.
Repeat the pour and squeeze instructions until griddle is full.
Flip the pancakes when small bubbles appear on the surface of the batter.
Shake the cinnamon swirl bottle (to ensure the ingredients haven't separated) and squeeze a generous amount onto the "done/golden brown" top side that has finished cooking.
Brush the cinnamon mixture all over the topside. The heat will melt the cinnamon and create almost a buttery sugar crystallization on your pancake.
Remove from griddle once bottom is golden brown.
Repeat until all batter used.

Icing Instructions:

Combine all icing ingredients until smooth.

Maple Syrup Instructions:

Bring water, sugar, and cream of tartar to a boil.
Once sugar is dissolved remove from the heat and add maple flavoring.

Assembly Instructions:

Serve pancakes with icing and maple syrup over the top.
If you have leftover cinnamon swirl, top your pancakes with that as well. You won't regret it!
Another topping you might want is butter. Enjoy!

The post Blueberry Hill Diner Cinnamon Swirl Pancakes Copycat appeared first on Wife Of A Hunter.

Peach and Berry Oatmeal Crockpot Bake

Sophie May — Fri, 02 Jul 2021 02:46:04 +0000

This Peach and Berry Oatmeal Crockpot Bake is an easy and delicious breakfast or dessert. All you have to do is throw the ingredients in a crockpot and wait for it to cook!

I was looking for different ways to use the peaches we had. I had done a dessert recipe and wanted to change it up. Although this meal can be eaten as a dessert, it sure makes one heck of a breakfast. This bake did not require much effort and, besides the peaches and berries, it utilized many pantry staples! It was fresh, warm, and so satisfying.

If oatmeal isn’t your cup of tea, try this meal as a dessert served with ice cream! It makes it more of a gooey crisp and it is so good! My family ate it for breakfast and then enjoyed it later the same day as dessert! We couldn’t get enough! I hope y’all enjoy it as much as we did!

Peach and Berry Crockpot Oatmeal Bake

An easy and delicious summer breakfast or dessert.

Course Breakfast, Dessert

Cuisine American, Dessert, Southern

Keyword American, Breakfast, Dessert, Peach, Strawberry

Prep Time 10

Cook Time 4

Total Time 4 10

Servings

Author Sophie May

Equipment

Ingredients

unsalted butter enough to grease your slow cooker generously
2 C strawberries, blackberries, and/or raspberries pick your favorite berries
2 lbs peaches peeled, pitted, and sliced
2.5 T sugar
1 1/4 C Old Fashioned Oats
1/2 C pecans chopped
1 C brown sugar dark or light; packed
1 C all-purpose flour
1 1/4 tsp cinnamon
1/8 tsp salt
10 T unsalted butter

Optional Toppings:

brown sugar
milk
fresh berries
ice cream

Instructions

Coat the inside of your slow cooker with butter.
Add your berries of choice, peaches, and sugar. Combine.
In a food processor, add your oats, pecans, brown sugar, flour, cinnamon, and salt.
Pulse until combined.
Add butter and again pulse until combined.
Add oat mixture on top of the berries and peaches in the slow cooker.
Cover and cook on low for 3.5 to 4 hours.
Serve as breakfast or dessert! Enjoy!

The post Peach and Berry Oatmeal Crockpot Bake appeared first on Wife Of A Hunter.

Moose Breakfast Burrito

Sophie May — Sun, 16 May 2021 04:23:39 +0000

My dad happens to work with some avid hunters who have traveled to Alaska to hunt. One of his coworkers got a moose last year and they found out I love cooking with wild game. Because of this they decided to share some with me and my family! Having my hands on moose sausage, my brain immediately went to breakfast burritos. YUM. This burrito has all the fixings and could easily be turned into tacos for a lighter option. I don’t have a specific recipe for the moose sausage, but any type of breakfast sausage or sausage in general would be absolutely bomb in this burrito. I hope you enjoy it as much as my family did!!

Moose Breakfast Burrito

Will work with any other meat, we just happened to have some moose sausage!

Course Main Course

Cuisine American, Mexican

Keyword Breakfast, Burrito, Mexican, Moose

Servings Burritos

Author Sophie May

Ingredients

6 tortillas burrito sized
1 lb moose breakfast sausage or any other sausage/ground meat
12 eggs
2 tbsp vegetable oil
6 tbsp sour cream extra if desired for topping
breakfast potatoes if you have extra serve it on the side

Toppings

salsa
queso
shredded cheese

Instructions

Heat non-stick pan to medium high heat and add your moose.
Cook until browned and set aside.
Heat oil in a non-stick pan over medium heat.
Add eggs and sour cream and scramble the eggs to desired consistency.
Microwave tortillas with a damp paper towel over them for ~15 seconds to make them pliable.
Build your burrito: in the center of your burrito add moose, potatoes, eggs, cheese, salsa, or whatever your heart desires!
Fold in short ends and roll. Tucking in edges in order to create your burrito.
Top with queso and enjoy!!

The post Moose Breakfast Burrito appeared first on Wife Of A Hunter.

Breakfast Potatoes

Sophie May — Wed, 12 May 2021 16:08:27 +0000

As much as I love wild game and meat, I equally love carbs! One carb filled food I came out of the womb loving was potatoes. It’s not even a specific kind of potato either I love them all!

I blame my mom. One of her two main cravings, when she was pregnant with me, was mashed potatoes. So, if you are into the whole Nature vs. Nurture debate, I have potato loving hitting me from every side lol! Again, while this site has a lot of wild game recipes, you obviously need some sides to go with your meat, so this will definitely not be my last potato recipe. Throw this in a hash or maybe even in an upcoming breakfast burrito recipe I have in the works 😊 either way just enjoy them!

Breakfast Potatoes

Need some carbs to slow down your morning?? I have just the dish!

Course Breakfast, Side Dish

Cuisine American

Keyword American, Breakfast, Potatoes

Prep Time 10

Cook Time 20

Total Time 30

Servings

Author Sophie May

Equipment

Sauté Pan

Ingredients

1.5 lbs Yukon potatoes
1/4 cup vegetable oil
1 cup onion diced
1 red bell pepper diced
1 red bell pepper diced
1/2 tbsp garlic powder
1/2 tbsp paprika
1 tsp kosher salt
1 tsp black pepper
1/4 tsp sugar

Instructions

Dice the potatoes into evenly sized small pieces.
Heat oil on high in pan.
Place potatoes, onion, bell peppers, and seasonings in the pan and stir to combine.
Once fully mixed cover with a lid and steam for three minutes.
Stir. Cover with the lid and steam for another three minutes.
Remove lid and sauté until potatoes can be pierced with a fork and vegetables are browned (~10-15 minutes).
ENJOY!

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Sophie’s Strawberry Jam

Sophie May — Fri, 16 Apr 2021 15:53:17 +0000

I call this recipe Sophie’s Strawberry Jam. It is my take on strawberry jam and it might not be too out of the ordinary, but it sure is tasty!!

The Poteet Strawberry Festival was this past weekend, so I took the opportunity to buy a gagillion strawberries. I mean, they are fresh, delicious, and who doesn’t love helping local farmers?

With a gagillion strawberries on hand, I had just as many recipes flowing through my head. Unfortunately, some of the strawberries got soft on the trip home and needed to be used immediately. A jam is the perfect recipe for strawberries that need a second life.

This recipe doesn’t make a ton, but can sure as heck be doubled, tripled, even quadrupled if you so desire. You can use it on toast, to top ice cream, honestly wherever you think strawberries should go. This jam didn’t even last a day in my house it was so good!

Grab some bread, toast it up, slather on some butter and this jam *Chef’s Kiss*

Sophie's Strawberry Jam

Who doesn't love a good strawberry jam?? Throw this bad boy on just about thing and you'll be glad you did!

Course Dessert, Main Course, Side Dish

Cuisine American, Southern

Keyword Jam, Jelly, Strawberry

Prep Time 10

Cook Time 15

Total Time 25

Servings pint

Author Sophie May

Equipment

Wide Mouth Funnel

Ingredients

1 lb strawberries tops cut off, hulled, and sliced
1 2/3 C sugar
2 T & ½ tsp lemon juice freshly squeezed
1 small mason jar and lid 1 pint
Water enough to boil mason jar*

Instructions

Add strawberries and sugar to a saucepan and mix well.
Heat ingredients over medium heat and bring the mixture to a boil. I softly chopped the strawberries with my mixing spoon to break up the strawberries and get a smoother jam, but it is not necessary.
Once boiling, add lemon juice. Stir to combine.
Boil for ~15 minutes (or until the jam reaches 220F), stirring often so strawberries do not burn. If keeping in pantry jump down to Step 7.
Once done, carefully fill mason jar (I used a wide mouth funnel) and allow to cool.
Cover and refrigerate (lasts around 2 weeks).

If keeping in pantry:

Boil enough water to cover your mason jar and lid. This will sterilize it. When jam is ready to be removed from heat, carefully remove mason jar and lid.
Carefully pour jam into the mason jar (I used a wide mouth funnel).
Place lid on and turn over the jar. Leave upside down for 10 minutes.
This will seal the jam and allow you to store it in the pantry/counter/etc.
Refrigerate after opening.

Notes

*If you don’t plan on eating the jam immediately, this is for storing in pantry.

Ingredients:

1 lb strawberries (tops cut off, hulled, and sliced)

1 2/3 C sugar

2 T & ½ tsp lemon juice (freshly squeezed)

1 small mason jar and lid (1 pint)

Water (enough to boil mason jar)*

Directions:

Add strawberries and sugar to a saucepan and mix well.
Heat ingredients over medium heat and bring the mixture to a boil. I softly chopped the strawberries with my mixing spoon to break up the strawberries and get a smoother jam, but it is not necessary.
Once boiling, add lemon juice. Stir to combine.
Boil for ~15 minutes (or until the jam reaches 220F), stirring often so strawberries do not burn. If keeping in pantry jump down to Step 7.
Once done, carefully fill mason jar (I used a wide mouth funnel) and allow to cool.
Cover and refrigerate (lasts around 2 weeks).

If keeping in pantry:

Boil enough water to cover your mason jar and lid. This will sterilize it. When jam is ready to be removed from heat, carefully remove mason jar and lid.
Carefully pour jam into the mason jar (I used a wide mouth funnel).
Place lid on and turn over the jar. Leave upside down for 10 minutes.
This will seal the jam and allow you to store it in the pantry/counter/etc.
Refrigerate after opening.

*If you don’t plan on eating the jam immediately, this is for storing in pantry.

The post Sophie’s Strawberry Jam appeared first on Wife Of A Hunter.

Buttery Buttermilk Biscuits

Sophie May — Wed, 31 Mar 2021 15:47:27 +0000

These buttery buttermilk biscuits are easy and will melt in your mouth.

Who doesn’t love some delicious biscuits? Throw these bad boys together with your grits, eggs, bacon, and sausage or with your Whataburger honey butter pheasant biscuit and go to town!

Buttery Buttermilk Biscuits

Delicious biscuit recipe for all of your biscuit needs!

Course Side Dish

Cuisine American, Southern

Keyword American, Biscuits, Breakfast, Southern

Prep Time 10

Cook Time 12

Total Time 22

Author Sophie May

Equipment

Circular Cookie Cutter

Ingredients

2 C Flour
2 ½ tsp Baking Powder
¼ tsp Baking Soda
6 T Crisco
1 tsp Salt
1 tsp Sugar
2/3 C Buttermilk
1 stick (1/2 C) Salted Butter melted

Instructions

Preheat oven to 450°F.
Mix all ingredients except the melted butter together.
Once combined, roll dough out and fold.
Repeat this process rolling out less thin each time. Do this until you have 1-inch-thick dough. This will create the flaky layers in your biscuit.
Once you have the correct thickness, use a circular cookie cutter (or whatever shape you want) and cut your dough.
Repeat the previous process of rolling out and folding with the excess dough and continue cutting and repeating until all dough is used.
Dunk each biscuit in your melted butter (reserve leftover butter for after baking) and place on a cookie sheet.
Cook for 10-12 minutes until golden brown. Once removed from oven, brush the tops of the biscuits with the leftover butter.

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Venison and Egg Klobasneks

Sophie May — Wed, 31 Mar 2021 21:20:50 +0000

Venison and Egg Klobasneks are a delicious take on a Texas staple that is sure to make you wonder why you’ve never had it before!

If you’ve ever stopped to eat in Texas, you’ve probably seen these little meat or fruit filled pastries. Their name depends on what they are filled with. If it is filled with fruit it is a kolache, but if it is filled with meat it is a klobasnek. Most people just call it all a kolache so if you’re not in the mood to learn some extra words just remember that one lol.

This delicious food was brought to Texas by Czech immigrants. Most gas stations sell them and there are always mom and pop shops making their own versions. Being part Czech, it is basically in my blood to make a wild game one. I decided to use some of the pan sausage I had made previously, and boy does it taste good! If you are in the tree stand this season and need a delicious pick me up look no further!

If you want to play around a bit, you can use basically whatever filling you want! The Kolache Factory is a restaurant that offers a variety of fillings for their kolaches and klobasneks. My favorite is their chicken enchilada one and my husband loves their sausage and gravy. So go to town and get creative and most importantly ENJOY!

Venison and Egg Klobasneks

Delicious Texas breakfast, or snack, or dinner, or whatever your heart desires!

Course Breakfast, Main Course

Cuisine Czech, Texan

Keyword Czech, Klobasnek, Kolache, Texas

Author Sophie May

Equipment

Ingredients

2/3 C heated milk 115 degrees ~40sec in the microwave
1/4 C Sugar
1 package active dry yeast
2 eggs beaten
6 T unsalted butter melted and cooled
1 tsp salt
4 C all purpose flour
Oil

Filling:

1 lb pan sausage
Canola oil or butter to keep meat from sticking to pan
2 T heavy cream
1 C cheese cheddar, pepper jack, whatever you enjoy
6 eggs
Pickled jalapeños can omit
Extra cheese can omit
2-3 T melted butter

Instructions

Filling:

Add pan sausage to an oil greased large skillet.
Cook on high heat until browned, no pink showing. Drain excess oil out.
Add eggs, heavy cream, and cup of cheese.
Cook on medium to medium-high heat until the desired texture of eggs is reached (5-10minutes).
Place in a fridge safe bowl or Tupperware and place in the fridge for several hours or overnight to fully cook off. I cook it the night before. It makes handling the filling much easier.

Dough:

Heat milk.
Pour milk into the stand mixer bowl. Stir in sugar and yeast. Let sit until the yeast becomes frothy (~5-10min).
Stir in beaten eggs, melted butter, and salt. Combine on low speed.
Add flour 1 C at a time mixing to incorporate after each.
After all the flour has been added, continue mixing for 5-7 minutes.
The dough should ball together and become smooth, no longer sticking to the sides of the bowl. If the dough is still wet and sticking, add 1 T of flour at a time until smooth and no longer sticking.
Coat a bowl with oil and place dough in it, coating the dough in oil as well.
Cover with a clean kitchen towel and set bowl in microwave (or another draft free area) that is turned off and let rise for 1 hour or until doubled in size.
Once dough has risen, punch it down. Divide the dough in ~12 pieces.

Assemble:

Remove filling from fridge.
Take a dough piece and using your fingers to flatten it out into a circular shape the size of your palm.
Place 2 T of filling in the center. Add extra cheese or jalapeños.
Pinch the dough together over the mixture, fully enclosing it.
Place seam side down on a greased baking sheet.
Continue repeating the steps until all dough is used. Brush melted butter on top.
(I make several different fillings when I do this. Ones with jalapeños I put one jalapeño on the outside on top. Extra cheese= a little cheese sprinkled on top)
Let rise again for 45 minutes. Preheat oven to 400 °F. Bake 10-12 minutes or until the klobasneks are golden brown.
Remove and let cool before serving and ENJOY!
If you have leftovers, they refrigerate well. A quick 30 second microwave nuke will heat it perfectly.

The post Venison and Egg Klobasneks appeared first on Wife Of A Hunter.

Venison Sausage Egg McMuffin

Sophie May — Tue, 30 Mar 2021 00:25:20 +0000

Who doesn’t love McDonald’s? I especially love their McMuffins. If you’re on my website I assume you’re also a fan of venison. Throw those together and you have yourself a delicious Venison Egg McMuffin!

McDonalds is greasy cheap food and a staple of most American households. A sausage, egg, and cheese McMuffin is probably my favorite thing there, so I thought I’d come up with an easy recipe making just that! This a simple way to use that pan sausage you made from my first recipe. Also, the venison in the Venison Egg McMuffin makes it a much healthier version of the McMuffin too!

Venison Sausage Egg McMuffin

Venison + McMuffin = Match made in Heaven!

Course Breakfast

Cuisine American

Keyword American, Breakfast, McDonalds

Servings McMuffins

Author Sophie May

Ingredients

6 English Muffins
1 lb Pan Sausage thawed
6 eggs
Sliced cheese of choice
Butter
Cooking spray
Water

Instructions

Form sausage into 6 patties and set aside.
If you have the fancy circular egg molds use them, I do not so I used a mason jar lid (both the flat top piece and screw on part).
Oil whatever device you are using well.* Heat a fry pan to medium/medium high heat. Place molds in pan.
Crack 1 egg into each mold. Place 1/4 cup of water in the pan to help steam the eggs. Cover pan with lid.
Cook eggs to desired consistency (I like my yolks more over hard to get that “McDonald’s” consistency, so I cooked for about 2-3 minutes than flipped the egg carefully and cooked for another minute) and set aside.
Slice English muffins and butter each inside slice.
Spray pan (clean any egg residue out) and heat to medium-high/high heat.
Place muffins in fry pan butter side down. Cook until toasty brown like a grilled cheese (~2 minutes).
Cook patties (~2-3 minutes per side) until browned and cooked through. Once cooked, before removing from heat, place sliced cheese on top and wait until it gets a good melt on it. Remove.
Assemble your McMuffin: Bottom of muffin, sausage with cheese melted on top, egg, top of muffin
Enjoy!

Notes

*If you don’t have an egg mold or mason jar lid that is fine! Just cook your eggs however you like (scrambled, over easy, whatever works)

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