Easy Skillet Huevos Rancheros

Easy Skillet Huevos Rancheros

Mexican food is my favorite food – and huevos rancheros is the best way to make sure you can get your fix for breakfast, lunch & dinner 😉


2 small (7-9 inch) round cast iron pans
1/2 tbsp olive oil
1 14 oz can peeled tomatoes
1/2 cup diced onion
1 tsp paprika
1 tsp garlic powder
1/2 tsp chili powder
1/2 tsp dried oregano
salt and pepper to taste
2 cooked chorizo sausage links – chopped
1/4 cup black beans
1/2 ripe avocado
pickled jalapeno slices (depending on your preference)
4-6 eggs


  1. Preheat oven to 350 degrees F and grease your cast iron pans
  2. In a pot heat olive oil over medium heat add onions once olive oil coats pan (1-2 min)
  3. Cook onions until almost translucent
  4. Add canned tomatoes, cooking and breaking tomatoes apart until it becomes more of a sauce
  5. Add spices and cover, letting simmer for 10-12 minutes
  6. Once tomatoes are broken down into a chunky sauce, divide into your cast iron pans
  7. Crack 2-3 eggs over tomato mixture and season with salt and pepper
  8. Sprinkle black beans and jalapeños as you choose
  9. Bake for 10-12 minutes (or until eggs are cooked to your liking)
  10. Top with avocado and chorizo
  11. Serve warm with bread or tortilla chips!


Churro Waffles

Do I really need to provide an explanation as to why you should try these? I didn’t think so.


1 cup all-purpose flour
4 tbsp butter
2 tbsp sugar
1/2 tsp salt
1 cup water

Cinnamon Sugar – mix 1.5 tbsp cinnamon with 4 tbsp of sugar
Additional choices – strawberries, whipped cream, etc.

1. Pre-heat your waffle iron
2. In a sauce pan, add water, sugar, salt & butter – stirring once or twice until butter melted and sugar has dissolved
**do not let water boil, once butter has melted stir just enough to dissolve sugar**
3. Remove pan from heat and add all of the flour
4. Use a whisk to combine flour into liquid mixture to avoid lumps
5. Return pan to medium heat and cook the dough for 2 minutes or so
**no need to mix, you will be able to use a spatula to flip dough – it will turn into a shiny dough, leaving a film of flour on the sides of your pan (see below for a better idea of what your dough should look like)

6. Once dough is cooked, remove from pan and divide into 6 parts
7. Spray waffle iron with non-stick spray then place 2 portion of dough onto iron (unless your iron makes 4, then 4 parts)
*note: this dough is not mean to cover every corner of the iron
8. Cook in iron for 5-6 minutes
9. Remove from iron
10. Transfer to plate with cinnamon and sugar mixture and coat generously
11. Repeat steps 7-10 for remaining waffles


Whiskey Caramel Sauce

Long day? Drizzle this over your ice cream (I prefer coffee flavor) and pour yourself a glass of whiskey, straight. Cheers.


1 tbsp water
1/4 cup sugar
1 tbsp whiskey
1/4 cup milk
Salt to taste


1. In a medium saucepan, combine the sugar with 1 tbsp of water
2. Cook over moderate heat, whisking until the sugar dissolves
3. Cook undisturbed until a medium-amber caramel forms (about 5 min)
4. Add the milk (be careful, it will boil vigorously)
5. Simmer, whisking until the caramel is smooth (1 to 2 min)
6. Cool slightly, then stir in the whiskey and salt

Peanut Butter Snickerdoodles 

I love PB and I love snickerdoodles = the evolution of this a-mazing cookie.

2 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 cup butter, softened
1/2 cup Peanut Butter
3/4 cup granulated sugar + 1/3 cup, divided
1/2 cup brown sugar
2 eggs
1 tbsp vanilla extract
2 tsp cinnamon, divided

1. Preheat oven to 350 degrees
2. Line cookie sheets with parchment
3. Mix flour, baking powder, and salt in a medium bowl and set aside
4. Cream butter, peanut butter, and 3/4 cup granulated sugar, and brown sugar in a mixer until fluffy.
5. Mix in eggs, vanilla, and 1 teaspoon cinnamon.
6. Mix in dry ingredients and beat just until mixed
7. Mix the remaining 1 teaspoon cinnamon and 1/3 cup sugar in a small bowl
8. Scoop balls of cookie dough (roughly 2 tbsp) and roll them in the cinnamon sugar & place on your cookie sheet
9. Use a fork to press the cookie down in a criss-cross pattern (only two presses needed)
10. Bake cookies for 10-12 minutes
11. Cool slightly before removing from cookie sheets & place on a wired rack
12. ENJOY!

Chocolate Chip Scones

I have a love/hate relationship with scones. They’re either really great or really dry and there is never an in-between. This recipe definitely makes a *really great* scone – one that doesn’t even require a side of coffee (but lets be honest, we’re still going to need the coffee).

2 cups flour
1/4 cup sugar
1 tbsp baking powder
1/2 tsp salt
8 tbsp cold butter (cubed)
1/2 cup milk
1/4 tsp vanilla extract
1/2 cup chocolate chips

1. Preheat oven to 400 degrees
2. Mix together dry ingredients (flour, sugar, baking powder, salt)
3. Add cubed butter and let it work into the dry mixture (will still be lumpy)
4. Add milk and vanilla and mix until almost combined (I use my hands toward the end to get all the flour into the dough)
5. Turn out onto a floured surface and combine chocolate chips into the mix
6. Shape into a rectangle and cut triangles out (8-10)
7. Place on a lined baking sheet and cook for 12-15 minutes