New recipes

Cheese, Bacon and Wheat Germ Grits with Poached Eggs

Cheese, Bacon and Wheat Germ Grits with Poached Eggs

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

In a medium saucepan, bring 4 cups water to a boil. Gradually whisk in the grits. Cover and cook over low heat, whisking often, until the grits are thick and just tender, about 5 minutes.

While grits are cooking, heat the Canadian bacon in a medium skillet over medium-high heat until lightly browned. Remove from the pan and dice. Stir the bacon into the finished grits along with the cheese and wheat germ. Set aside, covering the pot to keep it warm.

To poach the eggs, fill a large skillet halfway with water and bring to a boil. Crack the eggs into small individual bowls. Reduce the heat to medium low and slowly slide each egg into the skillet, keeping the eggs from touching each other. Cover and cook eggs until desired yolk consistency, about 3 minutes. Remove the eggs from the pot with a slotted spoon and place on a large flat plate.

To serve, scoop a generous 1 cup of grits into each of four bowls, top with a poached egg and a pinch of salt if desired. Serve immediately.

14 wheat germ meatloaf Recipes

Wheat Loaf (No- Meat Meatloaf)

Wheat Loaf (No- Meat Meatloaf)

Mint Meatloaf

Mint Meatloaf

Doggy Meatloaf with Vegetables

Doggy Meatloaf with Vegetables

Imitation Meatloaf (Vegetarian)

Imitation Meatloaf (Vegetarian)

Ww 6 Point Assorted Vegetable Meatloaf (With Meat!)

109 raw wheat germ Recipes

Wheat Germ Pancakes With Yogurt And Berry Sauce

Wheat Germ Pancakes With Yogurt And Berry Sauce

Oats with Protein/Flax/Wheat Germ

Oats with Protein/Flax/Wheat Germ

Wheat Loaf (No- Meat Meatloaf)

Wheat Loaf (No- Meat Meatloaf)

Granola Extreme

Granola Extreme

Muesli Cereal

Muesli Cereal

Fabulous & Hefty Sweet Potato Muffins

Fabulous & Hefty Sweet Potato Muffins

Best Buttermilk Bread

Best Buttermilk Bread

Whole Wheat Zucchini Raisin Nut Bread

Whole Wheat Zucchini Raisin Nut Bread

Berry Bars

Michelle's Vegan Pumpkin Muffins

What is cream of wheat?

In a simple definition, cream of Wheat is basically a grain brand from farina and is commonly known as breakfast porridge by most people the thing is cream of wheat does look similar to grits and this is where most people get confused.

The difference comes in texture cream of wheat is smoother in texture because it is made from grounded wheat and not from corn. Speaking of cream of wheat, its preparation is also a process you should keep in mind if you’re looking to understand it fully.

With that said, it is prepared by boiling water or milk then you pour the grounded wheat in the farina while stirring. As you stir, the farina will start to thicken actually, you might decide to use water alone but to have it at best and produce the tasty variety, and it is advisable you use milk or a combination of water and milk this gives your preparation a creamier taste.

10. Andrew Johnson (1865-1869)

The Johnson family loved milk and butter so much, First Daughter Martha established a White House dairy with two Jersey cows that were allowed to roam the grounds. First Lady Eliza Johnson was a semi-invalid but loved to take part in household activities when she could, including making her famous beaten biscuits, which she whalloped with one thousand strokes of a wooden mallet. The seventeenth president by all accounts loved this plain, homey fare𠅎specially with a cup of elderberry blossom tea, which he&aposd grown up loving in the mountains of Tennessee.

The Presidents&apos Cookbook authors Poppy Cannon and Patricia Brooks noted in 1968 that "Other gourmet Presidents were to follow Jefferson… but none has yet replaced him as the greatest connoisseur of fine foods we have ever had in the Presidency." Possibly still true.

And it&aposd be easy to feel unreservedly enthusiastic about the third president&aposs culinary passion, and stories like the one about his falling in love with waffles and bringing an iron back from Holland. But that pretty much stops once you read further on in the cookbook: "Jefferson had two of his slaves, Edy and Fanny, brought from Monticello to serve as apprentices to [his chef], so that when the President retired, they could continue the French tradition at Monticello. Annette, the Monticello cook, also came to Washington so the President could have the Southern breakfast he so much prized. She &aposknew just how he like batter cakes, fried apples, and hot breads served with bacon and eggs at breakfast.&apos" Read: Thomas Jefferson&aposs Apple Toddy Might Cure What Ails You

Team Breakfast

Today, we’re eating waffles with Barack Obama, flipping pancakes with George W. Bush and picking out donuts with Bill Clinton. It’s a trip though U.S. history as we examine American Presidents and their favorite breakfast foods.

In part one, you’ll find images of recent Presidents ordering, making and eating breakfast. Part two is a study of our Presidents and what they ate for breakfast, going all the way back to George Washington.

The Presidential Breakfast Image Library

Candidate Barack Obama with a box of Dunkin’ Donuts and a jug of coffee. (AP Photo/Rick Bowmer)

A montage of President Barack Obama enjoying breakfast.

George W. Bush flipping pancakes on the campaign trail in 1999.

President George W. Bush showing off a pancake as he eats with the troops.

President Bill Clinton selects a doughnut.

Bill Clinton, then governor of Arkansas, having breakfast with ABC’s Charlie Gibson in 1992. (Credit: ABC News)

George H.W. Bush (candidate for President in 1988) having coffee at the Three Brothers Coffee Shop in Homewood, Illinois with Arnold Schwarzenegger (AP Photo/Scott Applewhite via It’s been reported that H.W. was a great lover of hot sauce which he would use to spice up eggs.

Ronald Reagan having a breakfast of Broiled Grapefruit (or possible a small melon) in 1980 with Vice President George H.W. Bush and Detroit Mayor Coleman Young. (AP Photo/Walter Zeboski via

Ronald Reagan having breakfast with his family in 1959. At that time, Reagan was an actor and the host of TV’s General Electric Theater. (Credit: Ronald Reagan Presidential Library via

President Jimmy Carter having breakfast in The White House with Senator Henry M. Jackson and Senator Sam Nunn in 1977. (Credit: University of Washington Libraries)

President Gerald Ford toasting English muffins in 1974. (Credit: National Archives, Gerald R. Ford Library)

Congressman Gerald Ford and family having breakfast in the kitchen of their Alexandria, VA home before he became Nixon’s Vice President. (Credit: Clover College Park Civic Association)

Richard Nixon as a Vice Presidential Candidate reflected in a mirror after eating a bowl of cereal. (Credit: Life Magazine via

President Richard M. Nixon enjoying breakfast with his children and his wife Pat.

President John F. Kennedy having an adorable breakfast with his daughter Caroline in the White House in 1961. (Credit: Charles Del Vecchio, Washington Post)

Dwight D. Eisenhower having breakfast on a plane with auto executive Paul G. Hoffman circa 1959. Notice the small boxes of Wheaties cereal. (Credit:

Dwight D. Eisenhower eating what appears to be a box of donuts in 1954. (Credit: Sealtest Southern Diary)

President Harry S. Truman having breakfast with the troops.

Five years after his Presidency, Harry S. Truman enjoys his pipe at an Ole’ Missouri Country Ham Breakfast at New York’s Waldorf Astoria in 1958. (Credit:

American Presidents & What They Ate For Breakfast

Ronald Reagan (1981-1989)

President Reagan usually had breakfast everyday at 7:45AM. His most common breakfast was bran cereal with skim milk, fresh fruit and decaf coffee. Once a week, he’d have eggs – either scrambled, poached or soft-boiled. Whole wheat toast and homemade muffins were also common at the Reagan breakfast table. For special occasions, Reagan would indulge in an old family favorite called Monkey Bread. 1

Jimmy Carter (1977-1981)

President Carter would typically wake up around 5:30AM. He’d start the day with coffee and fresh-squeezed juice. A couple of hours later, he would have a light breakfast – usually fruit and buttered toast. Occasionally, eggs or cereal would take the place of his regular fare. Sunday breakfasts tended to be more indulgent. Some of his favorite heavier breakfasts included country-style ham with red-eye gravy, scrambled eggs, corn bread, hot fried apples and grits. Carter loved grits. They were included on The White House breakfast menu on his first day in office. He also named his dog Grits. 1

Gerald Ford (1974-1977)

Like Carter, President Ford ate light on weekdays and went bigger on the weekends. His typical weekday breakfast included toasted English muffins with jam, fresh fruit and fresh juice. On Sundays, Ford loved a good waffle which he would top with strawberries and sour cream. German apple pancakes also topped his list of heavier breakfast fare. 1

Richard Nixon (1969-1974)

President Nixon’s typical breakfast was quite light – usually yogurt, cottage cheese and fresh fruit. The most unusually thing about a Nixon breakfast was that he liked to top his cottage cheese with ketchup. That alone might be an impeachable offense. It’s been reported that his final Presidential breakfast before he left office was cottage cheese and pineapple. 2

Lyndon B. Johnson (1963-1969)

President Johnson’s most common breakfast was chipped beef covered in cream with a cup of hot tea. He was also known to enjoy a good steak for breakfast, as well as for lunch and dinner. 1

John F. Kennedy (1961-1963)

President Kennedy was known to start his day with 2 poached eggs on toast, crisp bacon, additional toast with jam or marmalade, milk, orange juice and coffee. He was also prone to enjoy corn muffins. Kennedy took his coffee with cream and sugar. 3

Harry Truman (1945-1953)

President Truman had a regular breakfast menu that he rarely deviated from: hot cereal during cold months and cold cereal during warm months. He would augment his cereal with wheat toast, milk and orange juice (sometimes grapefruit or tomato juice). 5

Franklin Delano Roosevelt (1933-1945)

FDR was known to take breakfast on a tray in his bedroom. His favorite items were creamed chipped beef, corned beef hash with poached eggs and fried corn-meal mush with maple syrup. He was particular about his coffee. It was a dark French roast made in The White House kitchen from green coffee beans. Roosevelt was also fond of kippered herring and salt mackerel for breakfast. 4

Calvin Coolidge (1923-1929)

President Coolidge favored a hot cereal made with 3 parts whole wheat and 1 part whole rye. The grains were not ground before they were cooked, so you can imagine it was a hearty concoction. 5

Warren G. Harding (1921-1923)

President Harding’s favorite breakfast items were hot cereal, scrambled eggs, bacon, wheat cakes with maple syrup, corn muffins, grapefruit and toast. He was also a very big coffee-drinker. 5

Woodrow Wilson (1913-1921)

It’s often been reported that President Wilson regularly had a Rocky-style breakfast of two raw eggs in grape juice. This conflicts with Wilson’s own words, “I am very fond of country hams, peach cobblers, butter and buttermilk, fresh eggs, hot biscuits, homemade ice cream and plain white cake.” There are records that Wilson’s first breakfast in The White House consisted of oranges, cereal with cream, bacon, eggs, steak, hot cakes, toast, tea and coffee. 5, 6

William Howard Taft (1909-1913)

President Taft was a steak and potatoes kind of guy. For breakfast, his steak would usually be broiled and his potatoes were usually presented in the form of hash browns. We know that on one particular trip to Savannah, GA, Taft had a breakfast consisting of grapefruit, potted partridge, grilled partridge, broiled venison, waffles with maple syrup, hominy, hot rolls and bacon. 5

Theodore Roosevelt (1901-1909)

President Teddy Roosevelt was pretty set in his ways when it came to breakfast. He’d have hard-boiled eggs and homemade rolls. He insisted that the eggs be cooked until solid throughout. Medium or soft-boiled eggs wouldn’t cut it. As for the rolls, they had to be fresh and there had to be a lot of them. In the rare times that he’d deviate from his routine, it was usually in favor of hominy with butter and salt. 7, 8

William McKinley (1897-1901)

President McKinley’s morning menu consisted of eggs, steak or chops, hot breads, potatoes, fruit and coffee. He would occasionally throw fish into that mix. 5

Grover Cleveland (1893-1897)

A journalist named Frank Carpenter observed President Cleveland’s morning routine and described it like this: “At eight, he is ready for breakfast. This is not a large meal… oatmeal, beefsteak, eggs or a chop, with coffee to wash it down.” 5

Chester A. Arthur (1881-1885)

President Arthur was known to eat his breakfast as he dressed. It was usually a very simple meal consisting of only coffee and a roll. 5

Rutherford B. Hayes (1877-1881)

President Hayes had coffee for breakfast and tea for lunch. He was fond of cornmeal batter-cakes. 5

Ulysses S. Grant (1869-1877)

President Grant’s favorite breakfast items included steak, broiled Spanish mackerel, bacon, fried apples, flannel cakes, buckwheat cakes and strong black coffee. 5

Abraham Lincoln (1861-1865)

President Lincoln had simple tastes when it came to food. It was said that his favorite beverage was water. When it came to breakfast, The Great Emancipator preferred a single egg, a piece of toast and a good hot cup of coffee. Many mornings, he would be satisfied with only an apple. 5, 9

James Madison (1809-1817)

According to the book James Madison: A Biography by Ralph Ketcham, President Madison “breakfasted at nine o’clock on ham or salt fish, herring… coffee or tea, and slices of toast or untoasted bread spread with butter.”

Thomas Jefferson (1801-1809)

In her book The First Forty Years of Washington Society, Margaret Bayard Smith made the following account of having breakfast with President Jefferson, “Our breakfast table was as large as our dinner table… we had tea, coffee, excellent muffins, hot wheat and corn bread, cold ham and butter.”

George Washington (1789-1797)

We get an idea of what President Washington had for breakfast from Henry Wansey, an English manufacturer who had breakfast with Washington on June 8, 1794. He wrote, “Breakfast seems to have been the only meal in the Presidential house that was relaxed. Mrs. Washington made tea and coffee for them on the table there were two small plates of sliced tongues and dry toast, bread and butter, but no broiled fish, as is generally the custom.” Washington was also said to be fond of hoecakes, cornmeal pancakes that were cooked on a fire-heated hoe. 5, 9

Sources Used For This Article:

1 The White House Family Cookbook, Henry Haller, 1987

2 “How Nixon Lives, What He Likes,” Marie Smith, Washington Post, January 17, 1969

3 The White House Chef Cookbook, Rene Verdon, 1967

4 The Presidential Cookbook: Feeding the Roosevelts and Their Guests, Henrietta Nesbitt, 1951

5 The Presidents’ Cookbook, Poppy Cannon and Patricia Brooks, 1968

6 First Wilson Family Breakfast at the White House – The Economy Administration Cook Book, Susie Root, 1913

7 The President’s Table: Two Hundred Years of Dining and Diplomacy, Barry H. Landau, 2007

8 “What the President Eats: Mr. Roosevelt Corrects and Epicurean Syndicate Story,” Washington Post, June 26, 1906

Wheat Belly: Quick and Dirty

For everyone who asked for a simplified, essentials-only version of the diet I advocate in Wheat Belly, here it is.

This is the very same diet I advise for patients in my office that achieves spectacular reductions in small LDL particles (the #1 cause of heart disease in the U.S), as well as unraveling diabetic/pre-diabetic tendencies. The diet starts with the biggest step: elimination of wheat. But a healthy diet cannot end there, else you and I could eat no wheat but fill our calories with soft drinks and jelly beans. So the next step is to limit carbohydrates if your goal is to lose more weight and correct metabolic distortions like high blood sugar and small LDL particles.

All wheat-based products (all breads, all breakfast cereals, noodles, pasta, bagels, muffins, pancakes, waffles, donuts, pretzels, crackers), oat products (oatmeal, oat bran), cornstarch-based products (sauces or gravies thickened with cornstarch, prepared or processed foods containing cornstarch, cornmeal products like chips, tacos, tortillas), sugary soft drinks, candies

Vegetables-except potatoes fresh or frozen, never canned
Raw nuts and seeds-raw almonds, walnuts, pecans, hazelnuts, pistachios, Brazil nuts, cashews dry-roasted peanuts (not roasted in oil) pumpkin and sunflower seeds
Healthy oils (unheated)-olive, flaxseed, coconut, avocado, walnut
Meats-red meats, pork, fish, chicken, turkey, eggs. (Consider free-range, grass-fed and/or organic sources.)
Non-wheat grains-ground flaxseed, chia seeds
Teas, coffee, water, unsweetened almond milk, coconut milk or coconut water
Cheeses—real cultured cheeses only (not Velveeta or single-slice processed cheese)
Avocado or guacamole hummus unsweetened condiments, e.g., mayonnaise, mustard, oil-based salad dressings ketchup without high-fructose corn syrup pesto, tapenades olives

Fruit-No more than 2 servings a day (one serving is a level handful), preferably in this order (best first): berries of all varieties, citrus, apples, nectarines, peaches, melons. Minimize bananas, pineapples, mangoes, and grapes
Fruit juices-only real juices and in minimal quantities (no more than 2-4 oz)
Dairy products-No more than 1 serving per day of milk, cottage cheese or yogurt, unsweetened (Fat content does not matter.)
Legumes/beans peas sweet potatoes and yams rice (white and brown) soy
Dark chocolates-70-85% cocoa or greater no more than 40 grams (approximately 2 inches square) per day
Sugar-free foods-preferably stevia-containing, rather than aspartame

Fried foods
Fast foods
Hydrogenated “trans” fats
Cured meats-hot dogs, sausages, bacon, bologna, pepperoni
High-fructose corn syrup containing foods honey agave syrup sucrose
Processed rice, rice flour or potato products-rice crackers, rice cereals, pretzels, white breads, breakfast cereals, potato chips
Fat-free or low-fat salad dressings
”Gluten-free” foods

Breakfast Breakdown

If it looks too tasty to be true, it probably is. A cinnamon bun dripping with warm, white icing clearly isn't the most nutritious way to start your day. But some foods have the opposite problem. They look healthy, but really aren't:


Breakfast burrito. What's wrong with eggs wrapped in a tortilla? Nothing. But the chorizo, bacon, and fried potatoes make it a high-fat, high-sodium bomb.

Bagel and cream cheese. No fruit + no vegetables = no nutrients. Bagels are big on starch, and cream cheese adds a layer of saturated fat. Make this one a Saturday morning treat, not a daily staple.

Flavored non-dairy creamer. Before you even take a bite of breakfast, you've already sucked down trans fats and sugar. Even a splash has a big effect.

Cereal. It's a no-brainer that the rainbow-colored cereals, or ones with small cookies inside, are bad for you. A truly healthy cereal is high in fiber and low in calories and sugar. Pay close attention to the nutrition facts on the box. If sugar is high on the list, or there are multiple kinds of sugar, it gets the big breakfast thumbs down.


Harvard Health Publishing: "What's a healthy breakfast?" "Foods that fight inflammation," "The five best breakfast foods for you."

Mayo Clinic: "Health Breakfast: Quick, flexible options," "Dietary fiber: Essential for a healthy diet."

Cleveland Clinic: "The five worst breakfast foods for you."

SCL Health: "Breakfast – the good, the bad and the just plain false."

Harvard T.H. Chan School of Public Health: "Oatmeal a good choice for breakfast, but hold the sugar."

University of Nebraska-Lincoln: "A nutritionally hot recipe for oatmeal."

U.S. Department of Agriculture: "Egg, whole, cooked, scrambled."

Dairy Council of California: "5 reasons to eat a protein-packed breakfast."

Northern Illinois University: "Sustainable food guide: Bell peppers."

Tufts University: "Avocados could improve your cholesterol – and more."

University of California Irvine: "Feta spinach breakfast tacos."

Iowa State University: "Crisp fruit salad."

Michigan State University Extension: "Wheat Germ."

University of Pittsburgh Medical Center: "Avoid making mistakes that can change your smoothie."

Southern Cornbread Recipes

For fans of tradition! A true Southern cornbread recipe produces cornbread that is dense and savory. The following recipes require only the simplest ingredients to make classic and traditional cornbread that would make any Southerner proud. For the best results, each of these recipes should be made in a cast iron skillet. This is not a requirement, but a good cast iron skillet will help your cornbread get perfectly golden brown. Any of these recipes would be excellent with pot roast, chili, or even on their own with a pat of butter on top.

Don't Eat

Having just moved back to the South, I have experienced something that I know a lot about but haven't had to talk about with patients in some time. Grits.

Yep, that's right, grits. I grew up with grits and many of you don't really know much about them, let alone eat them. Grits are coarsely ground dried corn. Prior to being dried, the hull and germ of the kernel is removed. The resulting "hominy corn" is often bleached prior to grinding. The larger of the ground kernels becomes grits and the finer is cornmeal (polenta in Italy).

There are three types of grits sold in America today. The first grinding results in a larger grain and these grits take longer to cook. Quick grits are grits that have been pressed into smaller granules and, as the name implies, cook much faster. Instant grits have been precooked and dried. Adding hot water is all it takes to have instant grits. (They taste more like hot water than grits.)

The problem is that there is not much nutritive value in grits. They have about 150 calories in a cup of mostly carbs. Not all that great carbs with almost no fiber. It's not so much that you shouldn't eat grits, but they're not what you want to have every day for breakfast because there are better choices that are much higher in fiber. (I love cheese grits every now and then as much as the next Southerner.)

Oatmeal. This is the easiest alternative and most folks like it. When I talk to patients about replacing their grits with oatmeal they say, "Sure, I love oatmeal." The same cup sized serving has about the same 150 calories but at least 4 grams of fiber. It's better to use the "quick" rolled oats than making instant oatmeal, however.

I particularly love Steel Cut Oats. Steel cut oats are just that instead of being rolled the oats are cut with knives. The finished product takes much longer to cook and the finished recipe is much chewier and has a lovely earthy taste.

While oatmeal is a fantastic alternative to grits there are other choices. I have often thought of Cream of Wheat as brown grits. The texture is similar but the flavor much nuttier. Not as much fiber as oatmeal, but still almost 2 grams in a cup.


Cancel reply

I love all three cookbooks I love watching your videos I have purchased a lot of the items you use from Amazon and I&rsquom getting ready to order, big order, from Amazon today (again all your items you use) plus I have the Corsori Air Fryer on the order. I&rsquom looking forward to getting my new items. You are so down to earth making it a joy to watch you. I wish my kitchen was large enough to have a door for another work space. I&rsquom so happy for you getting your new house and all the new furnishings for it. You are so deserving. I was diagnosed with breast cancer in March of 2018. I&rsquove had treatment and surgery. It hasn&rsquot been 5 years yet but I still call myself a survivor. Good for us. Have a great day and again, I love watching you.

Well, after watching every single one of your biscuit videos, over and over, I finally made my very first batch of biscuits. I live in the Pacific Northwest, so I cannot buy Southern Biscuit mix here. Therefore, I cashed in my 401k and bought a 3lb bag off of Amazon. Then I sent my husband on a 2hr hunt for buttermilk! Maybe because of the pandemic, it was very difficult to find. God Bless him, he did not come home empty handed. I pray he didn&rsquot break into somebody&rsquos house to finally find some!

So, I got out my biscuit cutters, the exact ones you use, my Pyrex bowl with rounded sides and my blending fork you suggested. I added buttermilk to my Southern Biscuit mix until it was well blended, somewhat sticky and small pea-sized texture. When it looked just like Miss Tammy&rsquos, I slapped it down onto my floured table. After the cloud of flour dust settled enough for me to see, I carefully started folding my precious mixture over not too many times, not too few. About seven times.

I patted my mixture flat not too flat, not to thin. I&rsquom not exactly sure of the exact thickness because the tape measure kept getting stuck in the dough. Then I cut out my perfect little biscuit circles, and placed them on a Crisco greased pan not too close, not too far apart just slightly kissing each other. Into my 450 degree preheated oven they went.

I pulled up a stool and sat in front of my glass-front oven door and watched. I probably should have waited for a cooler day, I thought, after sitting with my nose pressed to the oven door for what seemed like forever, wiping the sweat from my brow. I watched my little jewels slowly start to rise and turn a orange-golden color…however, not quite as red as my face looked after 20 minutes!

I pulled them out of the oven and placed them on a plate I only use for special occasions. I&rsquom sorry I don&rsquot have a picture of the final product to show you, but my husband wanted to go play hockey today and he need a few more Hockey pucks!!

Remember when I said they started to rise? Well that must have been when they also stopped rising. What did I do wrong? Did I miss a step? Am I not southern enough? Did you put a curse on me because you didn&rsquot want my biscuits to be better than yours?

You know what the funniest part is? I don&rsquot even like biscuits! ��

Thank you for saying that, because, my sister and I have turned down a family member because, anuff is anuff. Sometimes, rock bottom is the best listen. If you keep bailing them out, they will keep doing the same thing every time, because, they know you will always be there to rescue them. (NOT THIS TIME!).

I have never made good grits… I have had them at a restaurant in Minnesota t j.g at were creamy and silky in your mouth I only took a small spoonful but by the time I figured out I liked them it was lunch time and they took them… I asked for more… but they would not get me any… I should of asked how they made them… does your grits feel this way in your mouth. If not does any one know how to make them this way! I love sorgam! Taste similar to molasses. I did not know you could make it… I cant find it here in Vancouver Washington… I buy it on amazon!! Thank you for sharing! Hugs to you all!

I have two pairs of scissors in my kitchen-one for plastic bag opening and the other for snipping leafy herbs, dough pieces, etc. That casserole looks yummy and can be made with quiche or Denver omelet filling, but I’d keep the liquid mixture in the fridge separately from the dry and combine them just before baking.

Looks great! I’m glad to see a breakfast casserole without potatoes. I’m thinking of making half a recipe and have it for dinner! I’ve been looking for a breakfast casserole and I believe I have found it at last. Lol TFS.

Don’t shop on thanksgiving day. Let those stores know you want their employees to have the day off, too.
And those payday loans I’ve been in a pinch and needed them too but you have to ask every single question! They just want the big money in the end. Some people are just so desperate though, but my advice is aways ask 101 questions, nobody looks dumb asking a question, and like you said T, read it! A loan place tried to scam me too and I turned it on them but so many haven’t gotten their money back. Breaks my heart.

U are cooking master. I just sit in amazement & awe watching u pull a meal or meals togather.I love ur show lady bug. Tell Chriss a great camera ��& & over all gardner a good husband & DAD!❤️������✌️��

Hey Tammy! I sure love watching you two.
Is there any mention from here to present about your new stove? It has been a year…. I need a new one and was looking at one like yours. Blessings lilsister

I love sorghum syrup and drop biscuits with butter. I love the bite sorghum has. Mother made the red eye gravy with coffee which I called coffee gravy only she used as a dressing over dark lettuce greens. I so glad you made it mother used bacon grease. I enjoy y’all so much.


Tammy Chris don’t want you to think I’m weird but I enjoy watching you so much and so glad I found your channel just before the world went crazy…that watching you feels like I’m watching you as my family ❤

I’m glad I’m not the only one that likes sugar on my grits! I live in Florida and although grits are common here, nobody I know eats them the way I do. Growing up in Indiana, we use to eat a hot breakfast cereal called, Cream of Wheat or my fav was CoCo Wheats. I just assumed you put sugar in grits too when I first moved to the south.

TFS Queen, a quick tip though, when you had your biscuits in the square shape, just use a knife to cut them and you won’t have to reshape the dough which makes it tough….just an FYI….looks great and I gots to find that bacon… ������������

Merry Christmas to you all. We love you too. First x I seen this Video. Brought tears to my eyes making red eye. Gramma and my mom made this. Gramma made and ma the homemade biscuits. Love your video’s. Soon Christmas will be here again. Looking forward to another video from yah. God Bless you all

Hi TammyBoy, both your kitchens were just a wonderful size! Our cottage is open concept, but hubby won’t let me take over the “entire” end of the house with kitchen space, but I am trying ‘-) I had counted on a good sized three season porch off the back kitchen door, but we stopped building just short of that porch for now. I was watching the wrist motion when you used the pastry fork. I worked in electronics for 30 years and my wrists will not take that repetitive motion. I do have Gram’s pastry cutter that looks like a U with a handle across the top. Not the wire version, but the stainless steel model. Works good. I did buy a Good Grips flat whisk. It came this week and I love it!! Those biscuits are gorgeous Tammy! You are getting me in mood to cook this winter for my two farm guys. I do have some friends near-by that would enjoy me dropping off foods. When I say near-by our farm, one is a mile away in one direction and the “boys” cousin is a half mile away in the opposite direction! We are fairly isolated with a whole herd of Herefords to keep us company:-) I will see if my local grocery store will carry White Lilly or allow me to buy it in bulk. Thanks for sharing your Southern cooking Tammy. Your cooking style says HOME to me!! Diane

To the left of your stove, I keep catching a glimpse of what LOOKS like a rack of some kind holding your Sam’s Club size jars of spices. None of the racks on your Amazon store look like they would be what I’m seeing. Is that rack holding club size jars, and if so, where did you get it? I love having the big jars, but I’m sort of overrun with them. BTW, I found your Amazon store quite interesting and ordered several things. Someone mentioned a cookbook bundle. I’m sort of waiting to buy them all as a set, too.

I have never been happy with my milk gravy.My sister said you cook everything and cook it well.I said nope I javent mastered milk gravy and divinity. So because of you it’s my newyesrs resoulution.ty Tammy

Good Monday morning Tammy from New Hampshire. Baking powder biscuits was the first recipe Grandma Hazel.
taught me. I only came up to her apron strings! When I asked for the recipe, she’d say, ” Its in my head, pay attention!” I will have to get some biscuit cutters. I use a glass. I just love all kinds of biscuits.
We are still attending church on line. I had the H1N1 in 2009, so my PCP wants me to shelter in place. My parents always attended church. And as a child, I remember Mom fixing a nice pot roast dinner, setting the oven timer to come on and we came home to a “devine” meal:-)
My Maternal Grandma Hazel was the finest example of a Christian woman I have ever known. It was and honor and a blessing to have her raise me next door! Mom was a nurse, so Gram babysat. She was Baptist farmer’s daughter, with a gentle spirit and so much wisdom and compassion.
Tammy, I sent you an email this morning ( 10/26/20) with photos of our farm. Have a great day! Diane

Definitely need to make this awesome casserole. It is still as good reheated two morning later? I have to cook breakfast for 30 peoples and wondering if I can pre-make this casserole two days in advance, freeze it and simple reheat to save time.

Hello there Collard Valley My name is Tim Williams of Akron,Ohio and I have a question about storing your dry goods in a container.

Can you store your flour in a container eventhough if they’re expired according to the package date? Please let me know. Thank you and I look forward to cook some of your Southern recipes. May God bless you and may you all have a blessed day and a safe prosperous one! ��✝️��



  1. Barak

    Agree, a very good message

  2. Waluyo

    Between us speaking, I would address for the help to a moderator.

  3. Ramiro

    well done

  4. Brunelle

    They are wrong. Let us try to discuss this. Write to me in PM, it talks to you.

Write a message