Eggs Elizabeth (cream cheese scrambled eggs)

Scrambled eggs... move on over! I had these eggs at a really nice restaurant in Yellowstone years and years ago and have recreated them with my own flair. These super easy, super elegant eggs will make your ordinary beakfast extraordinary!!!

Eggs Elizabeth ( by Erin Taylor)

6-8 eggs
1/4 C. water

Beat together and add:

4 oz. (1/2 block) cream cheese, softened.

Whisk together. The cream cheese will look more like cottage cheese when beaten in the eggs.

Heat large skillet. Spray with pan spray. Add 3 Tbsp. butter to pan and melt. On medium-high heat pour egg mixture in pan and scrape bottom and sides with spatula continuously until eggs begin to solidify and "scramble" together. Add:

dash of salt to taste.

As soon as eggs are no longer runny remove from heat. Stir it:

1/4 C. chopped parsley

Serve!

Super Easy Scones with Orange Honey Butter

Scones! Gotta love em, right? Well, with orange honey butter they're even better! Try em today!


Rhodes Scones

8 frozen Rhodes Texas Rolls, thawed

deep frying pan with 3" oil, heated.

Press roll dough flat and shape with fingers into about a 4" diameter circle. Place in hot oil and cook on both sides until golden brown. Dust with powdered or granulated sugar for a fancy effect.  Keep warm in warm oven until ready to serve.

Orange Honey Butter

1 stick butter, room temperature
1 Tbsp. grated orange rind
1/4 C. honey

Mix all together and set aside in refridgerator for 15 minutes.  Spread over hot scones and try not to eat too many!!!! Delicious!!!!!

Apple Pecan Waffles with Cinnamon Vanilla Syrup

The basic waffle recipe is from Alton Brown. (my food hero!) However, I have tweaked it just a bit, and added my own ingredients to "gourmet" it up. Seriously, it doesn't get any more delicious than this on a Saturday morning!

Apple Pecan Waffles
Basic Waffle Recipe (Alton Brown)

1 C. all-purpose flour
1/C. whole-wheat flour, (I used reg. flour- makes the waffles a bit lighter and fluffier, but less healthy)
1/2 teaspoon baking soda
1 tsp baking powder
1 tsp salt
3 Tbsp. sugar
3 whole eggs, beaten
2 Tbsp.unsalted butter, melted
2 C.buttermilk, room temperature
Vegetable spray, for waffle iron (I brush Crisco on the iron instead. Makes it a little more crispy.)

Erin's Add-ins:

1 C. chopped pecans
1 C. chopped dried apples
2 tsp. vanilla
2 tsp. cinnamon

Directions
Preheat waffle iron according to manufacturer's directions.


In a medium bowl whisk together the flours, soda, baking powder, salt, and sugar. In another bowl beat together eggs and melted butter, and then add the buttermilk. Add the wet ingredients to the dry and stir until combined. *add pecans and apples, cinnamon and vanilla* Allow to rest for 5 minutes.


Ladle the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations. Close iron top and cook until the waffle is golden on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve.
*Serve with Cinnamon Vanilla Syrup, and sprinkle chopped pecans and a few chopped apple pieces on top when serving.


Cinnamon Vanilla Syrup (by Erin Taylor)

in a saucepan, combine:
2 C. granulated sugar
1/2 C. corn syrup, light
1/2 C. (1 stick) butter
2 C. water
1 tsp. cinnamon
pinch of salt

bring to boil using a candy thermometer to the Syrup stage (or until it thickens- about 4 minutes). Remove from heat and add 1 tsp. vanilla.

Stir in 2 Tbsp. heavy cream just before serving (optional)

Keep left over syrup in refridgerator.