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Creamy Oatmeal with Pears

serves 4


  • 2 1/2 c water
  • 1 1/2 c rolled oats
  • 2 T unsalted butter
  • 1 large pear, peeled and diced small
  • 2 T dark brown sugar
  • 1/4 t cinnamon
  • 1 cup milk


  1. Bring water to boil in a medium sauce pan. Stir in oats, boil for 5 minutes.
  2. Cover, let stand 5 minutes.
  3. At the same time, melt butter over medium heat in a small skillet.
  4. Add pears, sugar, and cinnamon.
  5. Bring to a boil, stirring frequently.
  6. Stir pears into oatmeal.
  7. Cover and let stand 5 more minutes.
  8. Stir, and divide into 4 bowls.
  9. Top each serving with 1/4 c milk. Serve immediately. (If storing leftover oatmeal, do not top with milk until ready to serve.)

Sweet Potato Hashbrowns

serves 1


  • 2/3 c fresh sweet potato, peeled and shredded
  • 2 T canola oil
  • 1/4 c white onion, finely chopped (optional)
  • dash garlic powder
  • pinch kosher salt
  • dash fresh ground black pepper


  1. Heat oil in skillet over medium high.
  2. Saute onions until translucent.
  3. Add sweet potatoes to skillet and shape into a thin patty.
  4. Sprinkle with garlic powder, salt, and pepper.
  5. Cook until browned, about 5 minutes. Flip and cook another 5 minutes. Serve immediately.
MamaJo’s Sooouuiii! Skillet


  • 1 large iron skillet (this is a MUST for this recipe)
  • 1 roll breakfast sausage of your choice (we prefer Jimmy Dean Sage)
  • 3 small russet potatoes, cleaned and diced in half inch cubes
  • salt and pepper to taste
  • 3 T canola oil
  • 10 large white eggs
  • 1/4 c 1% milk
  • 1 c freshly grated cheddar


  1. Heat skillet to medium, brown sausage (about 7 minutes).
  2. Place sausage on a paper towel to soak up the grease, set aside.
  3. Add oil to skillet, adjust heat to med-high,  allow oil time to heat.
  4. Generously salt and pepper the potatoes, mix well.
  5. Add potatoes to hot oil, cook until golden brown, flipping with spatula ever 3 min or so.
  6. While potatoes are cooking, spray a large pan with nonstick cooking spray (we use spray olive oil) and heat to med.
  7. In a medium sized bowl, mix eggs and milk and whisk until fluffy.
  8. Pour eggs in pan, scramble.
  9. Set oven to broil.
  10. Place potatoes on paper towel to soak up oil, return to skillet, spread evenly.
  11. Spread cooked sausage evenly over potatoes.
  12. Spread cooked eggs evenly over sausage.
  13. Sprinkle cheese evenly over eggs.
  14. Place entire skillet in oven to broil 5 min.

Serve with warm biscuits and a variety of jellies or as breakfast tacos wrapped up in hot flour tortillas.

Nope, you’re not at the wrong blog..I promise.

Tonight we’re going to have breakfast for dinner…and not just any breakfast, but a traditional Mexican breakfast…YU-MEE! or, excuse me, SABROSA!

Huevos con Chorizo

(using Chorizo Fresco, the soft variety as opposed to the smoked, hard variety)


  • 1 lb chorizo
  • 8 eggs
  • splash of milk


  • Preheat skillet to medium (don’t use an iron skillet, it will be a PAIN to clean!).
  • Remove chorizo from casing and place in pan.
  • Cook until firm, resembling finely ground beef, about 7-8 minutes.
  • Drain in colander, return to pan.
  • In medium bowl, whisk eggs and milk together until fluffy.
  • Pour eggs into pan, scramble eggs mixing thoroughly with chorizo.

Serve with warm corn tortillas, refried beans, and diced fried potatoes for a complete meal. Garnish with any or all of the following: cheddar cheese or queso fresco, sour cream, salsa, tobasco, green onion.

About the Cook

I'm a busy wife and mom who knows the value of a meal that can be prepared quickly. I prefer to cook with whole foods and you will almost never find a prepared food in my recipes or my pantry.

This blog started as a way to recall recipes that I've created and now I am excited to share them with you! Bon Apetit!
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