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It's no secret that I love ginger flavored foods. This is a great recipe for an absolutely delicious breakfast.  Ingredients: 6 eggs 8 slices of bread 1 heaping tablespoon ginger  1 1/2 teaspoon ginger 1/2 teaspoon nutmeg 1 teaspoon vanilla extract  1/4 cup heavy cream  Begin by preheating a cast iron griddle over medium heat.   Combine all the ingredients except the bread in a large bowl. Whisk well. Pour about one quarter cup of custard mixture in a flat bottomed dish. Coat both sides of one slice of bread. Allow excess custard to drip of brad and add slice to the lightly oiled griddle. Grill for one to two minutes and flip grilling the other side. Remove from the griddle and place in a 200 degree oven to keep warm. Whisk the custard as needed to keep enough mixture in flat bottom dish to coat a slice or two of bread at a time. Always remember to whisk mixture before adding to second dish. Remove from oven, add a pat of butter and syrup  and enjoy!

It's fall and time for everything pumpkin.  Whenever I bake a pumpkin the extra filling goes into ramekin cups for my wife. This recipe is made with Slenda brown sugar mixture to reduce the carbs. Ingredients: 2 cups pumpkin puree 1 cup half and half 2 eggs 1/4 cup Splenda  brown sugar mixture  1/2 tsp cinnamon 1/4 tsp ginger 1/4 tsp nutmeg  1/2 tsp salt Pinch cloves  Mix all the ingredients in your stand mixer. Pour custard into 3 ramekins. Add the dishes to a large deep pan. Carefully add boiling water about an inch up the side of the bowls.  Place pan in a 350 degree preheated oven. Bake about 20 minutes until a toothpick inserted in the center comes out clean. Carefully remove pan from oven. Allow to cool about 10 minutes, then carefully remove ramekins from water. Allow to cool completely, the move to your refrigerator and chill. Serve with candied pecans or whipped cream. Enjoy.

It's officially fall, and time for pumkin recipes. This was made from some leftover pumpkin puree. Ingredients: 1 cup AP flour 1 cup pumpkin  1 egg 1 tablespoon baking powder 1/2 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon ginger 1/8 teaspoon clove 1 tablespoon packed brown sugar 1 tablespoon cane syrup 1 tablespoon molasses 1 cup milk 1 tablespoon vanilla extract 1 tablespoon melted butter  Begin by combining all the dry ingredients in a large mixing bowl.  In a smaller bowl mix all the wet ingredients. Slowly fold the liquids into the dry. Combine until well mixed. Don't over mix or pancakes will be tough. Heat a cast iron skillet over medium low heat. These pancakes will need a slighty lower heat to keep from burning due to the addition of the puree. Pour about a 4 to 6 inch in diameter of batter in the middle of your skillet. When the sides start to show signs of baking, carefully flip. You may or not see bubbles form li

  My wife was looking for something to take to her flower club meeting. A trip to the store where I work revealed strawberries on sale for 99 cents. After purchasing 5 lbs, t sliced them for her to put on angel food cake. In my haste, I didn't waste time coring them, just cutting off the top and slicing them. After I finished I looked at the pile of tops and decided to dice up as much as possible from around the core. This was the birth of a new recipe. Ingredients: 1 1/2 cups of finely diced strawberries    1 cinnamon stick  1/2 teaspoon molasses  1 cup all purpose flour  1 1/4 cup buttermilk 1 egg 2 tablespoons melted butter 1 tablespoon sugar 2 teaspoons baking powder 1/2 teaspoon baking soda  1/2 to 1 teaspoon banana extract  1 banana sliced thin Begin by adding the strawberries to a small sauce pan. Simmer over medium low heat until the berries start to break down. Add the cinnamn stick and molasses. Allow to simmer until ready to serve. Now start on the pancakes.m

I love popcorn. It is my favorite snack. Watching TV, I frequently have a bowl. At the movies or theme parks, I have at least one or two boxes. I even have a couple of commercial machines. We're not talking little reproduction machines, but full size poppers.  For church movie night, I'll have a machine there. I think you get the hint, I am obsessed. These two recipes will make some of the best kettle corn you have ever eaten. No burned kernels, no burned sugar, just sweet and salty goodness. The first is my version of typical kettle corn, the second is a brown sugar cinnamon treat. Traditional Kettle Corn Ingredients: 12 cups of popcorn 2 tablespoons butter 1/2 cup sugar 2 tablespoons Karo syrup 2 tablespoons water Salt to taste You can use pre-popped corn from you local store, microwave popped corn, or pop your own according to the package directions.  Salt to taste. In a small sauce pan add the butter, sugar and Karo syrup a

This is a quick easy recipe that is perfect for anytime.  Beef, onions,  and peppers are always a delicious combination. Ingredients: 2 pounds of sirloin or flank steak. 2 bell peppers 1 medium onion 2 cloves of garlic  marinade Marinade: 1/4 cup olive oil Juice of one lime  1 teaspoon cumin 1/2 teaspoon chili powder 1/4 teaspoon seasoned salt 1/4 teaspoon ancho chili powder  1/4 teaspoon chipotle powder 1/2 teaspoon onion powder 1/4 teaspoon garlic powder 1/4 teaspoon dried cilantro 1/4 teaspoon coriander  Pinch of red pepper. Mix all the ingredients together.  Slice 2 pounds of flank or sirloin steak against the grain in 1/2 inch pieces. Place in zip-top bag and add 1/2 of the marinade.  to rest over night. If you have a vacuum sealer, add to a vacuum bag and seal on the wet setting. Vacuum sealing speeds up the process making the meat ready to grill in a couple of hours. Slice the peppers in thin long strips. Slice the onion in half from top to bottom, then s