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Melinda's books

I Am Watching You
The Maid
Hopeless
It Ends with Us
Unmissing
The All New Ball Book Of Canning And Preserving: Over 200 of the Best Canned, Jammed, Pickled, and Preserved Recipes
Ball Complete Book of Home Preserving
Jurassic World: The Official Cookbook
Halo: The Official Cookbook
Ugly Love
Verity
Where the Crawdads Sing
The Moonlight Child
Becky: The Heartbreaking Story of Becky Watts by Her Father Darren Galsworthy
Freed
Drowning in Stars
Behind Her Eyes
The Girl in the White Van
Regretting You
Defending Jacob


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Breakfast Pizza

This is one of my favorite breakfast to make ever but it is time consuming for sure. However, if you are smart, unlike me, you can make and cook the pizza crust the day before and have it ready for the next morning, then all you have to do is make your eggs, bulldog gravy (this is what my granny calls it), bacon and sausage. But it is what it is.. Making the dough fresh is one of my favorite things to smell and do. It is super easy when you have a good quality bread machine ( Amazon store front ). Bulldog gravy is something my granny made all the time for us, it was a treat of course due to it mainly being bacon grease, flour and milk. 😂 Start with cooking your bacon, use that for the gravy.  Bulldog Gravy: 1/4-1/2 Cup Bacon Grease 1/4 Cup Flour Milk (I just pour until its not thick then thicken it) Salt & Pepper, to taste -Place grease in sauce pot, warm up. Add flour and cook off for 1-2 mins be sure to whisk often. Now, pour milk, I usually just add enough milk to thin out the
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Peanut Brittle w/out Corn Syrup

I have seen lots of recipes for peanut brittle with corn syrup, baking soda and lots of other odd ingredients. At the grocery store, peanut brittle just gets worse with so many ingredients to prolong shelf life; it is just not needed at all. I started to experiment with ingredients and found the best way to make brittle, with 3 ingredients and a little time. Onward with it I guess...





You Will Need:

2 Cups Roasted Peanuts
2 Cups Organic Cane Sugar
2 tbsp. Organic Pasture Raised Butter



Start by adding your sugar to a medium sauce pan. Turn it on medium low, and stir often, do not let it burn or turn the heat up any; let it do its' thing. Should take 10 ish minutes to melt.


You can see it is melting, and turning brown... yumm


All melted and a beautiful Amber brown color... DO NOT, I repeat DO NOT touch this! It will burn the crap out of your hands and body... hurts bad. 

 

Now add in your butter, once it hits the pan it will bubble fast, so you want to whisk like crazy as soon as the butter hits the pan; stop once all the bubbling is gone.


Take off the stove, add in your peanuts, add as many or as little as you want; we love extra peanuts. (please excuse the meatloaf in the background, Daniel cannot take pictures for anything!!)


Pour the brittle onto a baking sheet and bake at 350 degrees for 5 minutes; this is going to allow the brittle to spread, without you doing anything, to a thin layer. Once 5 minutes is up, take out of the oven and cool completely before touching (again this will BURN! DO NOT TOUCH until cooled!)


All done and ready to enjoy! I bag these in zip locks, but they NEVER last more than a week! I do not store in fridge just in pantry... Enjoy!

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