Yield: 3 Cups Ingredients 2 Cups Vegetable Broth 1 tsp. Kosher Salt 1 Cup Grits, Instant 2 Cups Cheddar Cheese, Shredded 1 Stick Butter, Cubed Directions In a sauce pan, bring the vegetable broth and the salt to a boil. Add the grits, reduce to a simmer and cook until the grits have absorbed the […]
I love pancakes but even more I love carrot cake. The nuttiness of the toasted walnuts add a wonderful flavor. This is a perfect Mother’s Day brunch item and you can certainly add raisins if you like. Enjoy Mom!!! – Chef Judi Gallagher Ingredients 1 ¼ cups all-purpose flour ¼ chopped walnuts, toasted 2 tsp […]
Ingredients 1 cup milk 1 cup grated cheese (cheddar or other) 1 egg 1 1/2 cup Self Rising Flour extras- parsley, onion, bacon, pepper, salt, etc. salt black pepper Directions Whisk milk, cheese, and egg. Add in flour and any other extras. Scoop batter into muffin pan and bake at 400 for 15 minutes.
Chef Judi Gallagher Yoder’s produce stand is almost one stop shopping. Recently they added their apricot and apple coffee cake to the bakery shelves. If you aren’t serving a crowd you may have some leftover pastry. I freeze the extra pieces and make either a bread pudding or apple french toast with the remaining pieces. […]
This is a lovely Southern Dish, perfect for Sunday brunch or as a side for Easter dinner. Warning- when you first assemble the ingredients, the taste is not pleasant- wait overnight for the best results. Although my husband does not like nuts, most Ambrosia lovers add chopped pecans and green seedless grapes. Ingredients 1 cup […]
By Chef Judi Gallagher – Eggs are having a renaissance. Sure, they’re used in everything from cake batter to carbonara, and they always will be, but these days you’ll find egg-centric dishes on just about every restaurant menu and in the pages of every food magazine. It’s become almost common to see salads or sliders […]
