Old Fashioned Chocolate Gravy

The recipe I am looking for was a chocolate gravy my grandmother used to make in a skillet on top of the  stove. I know it had cocoa and sugar in  it and it tasted like warm chocolate pudding. It was made kind of like a milk gravy.

Thank you,


From The Hillbilly Housewife 

I haven’t made this in quite a while, but found this recipe scribbled down on a piece of scrap paper tucked into one of my cookbooks. It sounds like the gravy you’re looking for.

I’m sure there are other recipes as well. If you have one to share, please leave it as a comment below.

Chocolate Gravy Recipe
  • ¼ cup cocoa
  • 3 tablespoons all-purpose flour
  • ¾ cup sugar
  • 2 cups milk
  • 1 tablespoon butter
  • 2 teaspoons vanilla
  1. Mix the cocoa, flour and sugar together until all dry ingredients are well mixed.
  2. Pour the cold milk into the flour mixture and whisk it well. You don't want any lumps.
  3. Pour the mixture into a saucepan and heat over medium high until it start to thicken. You want to stir frequently to keep your gravy from lumping up on you.
  4. Remove it from the heat and add the butter and vanilla. Stir until the butter is melted and everything is well incorporated.
  5. Serve immediately over hot biscuits, pancakes or waffles.


A bowl of old fashioned chocolate gravy. Whip up a batch and serve it over hot biscuits.

Crockpot Breakfast Casserole Recipe

I love waking up to the smell of breakfast cooking. Sadly, I’m the morning person around here so that doesn’t happen very often… unless I whip up this easy breakfast dish the night before and stick it in the crockpot before going to bed. By the time I’m up and had my first cup of coffee, a delicious hot breakfast that sticks to my bones is waiting for me.

This overnight slow cooker breakfast recipe is perfect for Sunday mornings, especially if you have a large family or overnight guests. .You can switch things up by using sausage instead of eggs or some chopped bell peppers to make it meat-free.

Crockpot Breakfast Casserole
  • 12 large eggs
  • 1 cup milk
  • 1 bag (32 oz) bag frozen hash browns
  • 1 lb bacon
  • 1 small onion
  • 1½ cup shredded cheese
  • salt and pepper to taste
  1. Start by cooking your bacon. I cook it in the oven the night before. Chop up the bacon once it's cooled a bit.
  2. Chop your onion and set aside.
  3. Crack the eggs into a large bowl and beat them. Add the salt and pepper.
  4. Pour about ⅓ of the hash browns into your slow cooker. Top with a layer of ⅓ of the bacon, onion and cheese. Repeat two more times, ending with the onion. Save the cheese for now.
  5. Pour the egg mixture over the layers, then top with the last ½ cup of cheese. Cook on low for 10 to 12 hours (overnight) and enjoy for breakfast.


Slowcooker Breakfast Casserole with Eggs Bacon and Potatoes

How To Cook Bacon In The Oven

I love bacon, but I’m not always the biggest fan of cooking it. I have a pretty small kitchen right now and when I cook it in a pan or cast iron skillet, grease splatters everywhere.

I switched to cooking it in the microwave for a while (in between some paper towels to soak up the grease). It works in a pinch, but the bacon just doesn’t have quite the right flavor and texture.

A couple of months ago a friend of mine introduced me to the idea of baking bacon in the oven. It sounded good, but I was a little concerned about bacon grease splattered all over the inside of my oven. I finally gave it a try and it works great.

We’ve been baking bacon every weekend and it turns our perfect ever time. Just watch it towards the end so the bacon doesn’t get too dark.

How To Cook Bacon In The Oven
  • 1 pack of bacon
  • aluminum foil
  1. Preheat your oven to 400F.
  2. Line 2 cookie sheets with aluminum foil.
  3. Lay the bacon slices on the cookie sheets. They can touch on the sides, but you don't want them to overlap.
  4. Bake for 15 to 20 minutes depending on the thickness of the bacon and how crispy you like it.
  5. Pour the bacon grease in a glass jar and save it in the fridge for cooking eggs and the likes later.
  6. Move the bacon slices to a plate. If you like you can set them on paper towels first to soak up some of the grease.



Baking Bacon

Easy French Toast Casserole

My daughter loves French toast, but I don’t like the fact that when I make it from scratch, everyone eats while I’m frying up the rest of the toast. This casserole version is the perfect solution. It’s also a lot less messy than making regular French toast. The recipe is from the Breakfast Casseroles Kindle Cookbook

French Toast Casserole
  • 4 eggs
  • 1½ cups milk
  • ¼ cup white sugar
  • 5 cups cubed bread
  • 1 teaspoon cinnamon
  • 1 tablespoon softened margarine
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  1. Lightly butter a 8x8 inch baking pan while preheating oven to 350 degrees.
  2. Place the cubed bread in the bottom of the pan. In a large mixing bowl, mix together the eggs, milk, 2 tablespoons sugar, salt and vanilla. Pour it over the bread. Add a few dollops of margarine and let stand for 10 minutes.
  3. Take the remaining sugar (2 tablespoons) and mix it with the cinnamon and sprinkle over the top of the mixture in the baking dish. Bake for 40 to 45 minutes or until golden brown.
  French Toast Casserole   For more delicious breakfast casserole recipes, get a copy of my bestselling Kindle cookbook. Inside you’ll find 35 recipes your family will love including: Ham, Hash Brown and Cheese Breakfast Casserole Sausage Breakfast Casserole French Toast Breakfast Casserole Sugar Free French Toast Breakfast Casserole French Toast Breakfast Casserole – Syrup on the Bottom Version Apples and Raisins French Toast Breakfast Casserole Peach French Toast Breakfast Casserole Sunday Morning Breakfast Casserole Cheese Grits Breakfast Casserole Spinach and Cheese Breakfast Casserole All-in-One Breakfast Casserole What a perfect way to start
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Palačinky (Czech Crepes)

A Guest Post By Alice Seba From VegetarianLost.com (great blog to follow). 

When I was growing up, we had some pretty interesting things for dinner. We had these things that looked like donuts with a dollop of sour cream and jam on them. Other times, we had traditional Czech pancakes, called palačinky, that are more like what you’d think of as crêpes. They are traditionally spread with jam and other sweet toppings, rolled up and served. I always considered myself lucky to get to have dessert for dinner and other kids were envious, but I never really stopped to think about why he had these meals in my younger days.

My parents grew up in Communist Czechoslovakia and dollars had to be stretched. Fresh vegetables and meat were hard to come by, so mothers and grandmothers had to get creative in the kitchen. My parents escaped to Canada in 1968, but have always kept that frugal lifestyle. Even though it sometimes embarrassed me when I was a kid, I can admire what they did for all of us now. My parents came to Canada with nothing. Just a suitcase with some clothes, a pack of cards to pass the time and not much else. They learned English, worked hard and even though they weren’t doctors or lawyers, managed their money and grew their net worth through incredible savvy.

With that in mind, I’d love to share this recipe for palačinky. It uses the very simplest of ingredients and you can get creative with your fillings and simply use what you have on hand. They take quite a bit of time to make (at least for me, but I never seem to remember my mom breaking a sweat). Even so, it’s so worth it. If you serve these to your family or anyone, they are going to rave about them.

Palacinky - Czech crepes

Makes about 8 large crepes
Serves: 8
  • 1.5 cups flour
  • 2 eggs
  • 2 cups milk
  • 1 tablespoons vegetable oil
  • 2 tablespoons sugar
  • Salt
  • Oil for frying
  1. Beat all ingredients until smooth.
  2. Lightly grease a frying pan and place over medium-high heat.
  3. Ladle batter onto the frying pan and rotate the plan and tilt it, so that the batter makes it way evenly
  4. around the pan in an even, thin layer.
  5. Cook for about 2 minutes or when lightly browned and flip. Cook for another minute or so.


You can let the palačinky cool slightly by stacking them on a plate as you finish cooking them. Then spread them with jam, roll them up and serve. You can also use more extravagant ingredients like nutella or top them with berries and fresh whipped cream. Or sprinkle with cinnamon sugar…there are so many options.

Alice Seba from Vegetarian LostWith 3 kids and a husband all with varying tastes, Alice Seba knows it can be a challenge to keep everyone well fed, but it’s a challenge she enjoy tackling head on. She loves to share great food and also love helping people at better, waste less food and SAVE a ton of money doing it. Make sure to grab her free guide here.


Cast Iron Skillet French Toast

You know that I love my cast iron skillets. I won’t bake up cornbread in anything else, but they are useful for so many other cooking jobs as well. Once you’ve built up a nice bit of coating on them, they cook better than any non-stick pan.

Today I’d like to share my recipe for Cast Iron French Toast with you. It’s from the Hillbilly Housewife’s Cast Iron Cookbook. If you have never made french toast in a cast iron skillet, please give it a try. The even temperature gives it a wonderful little crust that’s hard to replicate in any other way.

Cast Iron Skillet French Toast
  • 10-12 Slices Bread (French or Italian White Bread works best)
  • 6 Large Eggs
  • ⅓ cup milk
  • ½ teaspoon cinnamon
  • ¼ teaspoon vanilla extract
  • Butter
  • Powdered Sugar
  • Syrup
  1. In a large, shallow bowl, mix together eggs, milk, cinnamon, and vanilla until well combined.
  2. Warm cast iron skillet over medium-low heat. Lightly grease with butter.
  3. Dip pieces of bread one at a time. Immerse and coat both sides. Don’t soak too long or it'll get soggy and fall apart. Just dip it briefly so it gets immersed. Soak only as many slices as you will be cooking at one time. Place the soaked bread in the greased skillet.
  4. Cook the bread on both sides until a light golden brown.
  5. Arrange the cooked French toast on plates and dust with powdered sugar. Add syrup to taste.


French Toast Cooked in a Cast Iron Skillet

Happy Mother’s Day Strawberry French Toast

Some days it’s harder than others to live on a different continent than my mom. She’s taught me so much of what I’m sharing with you here on the HBHW website. She’s always been very frugal and great at planning meals, making something delicious out of (almost) nothing and pinching pennies everywhere.

She’s also a wonderful mother who raised my sister and I into strong women and wonderful mothers of our own. In celebration of my mother, my grandmother and my sister, I thought I’d share one of my favorite special occasion breakfasts with you – Strawberry French Toast. Down here in the south, strawberries are now in season and they are perfect for this dish. I’m looking forward to this Sunday morning.

Easy Strawberry French Toast
Serves: 4
  • 1 8 oz. package cream cheese, softened
  • ½ cup powdered sugar
  • 1 Tablespoon vanilla extract
  • ½ teaspoon cinnamon
  • 8 slices bread, white or whole wheat
  • 3 cups strawberries, hulled and sliced
  • 3 eggs, beaten
  • 2 Tablespoon milk
  • 4 Tablespoon butter, optional
  • 2 Tablespoon powdered sugar
  1. Mix the cream cheese, ½ cup powdered sugar, vanilla and cinnamon until you have a smooth mixture. Spread some of this on one side of the bread. Top with sliced strawberries, covering the spread completely.
  2. Spread more of the mixture on another piece of bread and place on top. Press sandwich together gently to enclose strawberries inside. Repeat for all remaining slices of bread.
  3. Mix eggs and milk together and set aside. Preheat oven to 200 degrees. Spray a baking sheet with cooking spray and place in oven. Melt 1 Tablespoon of butter in a skillet.
  4. Take sandwiches and place in egg and milk mixture covering both sides. Lay sandwich in the skillet and cook until the first side is lightly brown. Flip sandwich and cook the other side.
  5. Once both sides have browned, place it on the baking sheet in warm oven. Before serving, top French toast with remaining strawberries and powdered sugar. Drizzle with maple syrup or Strawberry topping.


French toast topped with strawberries, maple syrup and powdered sugar.

Ham and Leek Pie

Each Easter, I buy and bake a big ham. We eat part of it during our Holiday Meal, but the part I get excited about is all the leftovers. The ham bones is of course reserved to make a big pot of pinto beans down the road, but it doesn’t end there. You can add bits of chopped ham into all sorts of dishes. This morning I got a little creative and came up with a new twist on Ham pie or quiche. I added some sliced leaks which gave it a wonderful flavor. I also added a bit of mayonaise for extra richness (and because I didn’t have any sour cream on hand). Add some eggs and cheese and you have a delicious and filling breakfast dish that’s pretty enough for company.

Ham and Leek Pie
Prep time
Cook time
Total time
Serves: 6
  • 1 unbaked pie crust
  • 1 tbsp butter (or margarine)
  • 2 leeks
  • ½ a cup of chopped ham
  • 3 eggs
  • 2 tbsp mayonnaise
  • ½ cup of grated cheese
  • salt and pepper to taste
  1. Preheat your oven to 350 F.
  2. In a medium sized pan, melt the butter over medium high heat.
  3. Slice and wash the leeks, using only the white and light green parts. Add them to the melted butter and saute.
  4. Chop the ham. Feel free to use up to 1 cup of chopped ham, but ½ a cup will do nicely to flavor the pie. Add the chopped ham to the leeks and continue cooking until the veggies are tender (about 5 minutes). Reduce the heat if it starts to brown or cooks too quickly.
  5. Pour the mixture into your pie crust.
  6. Crack the eggs into a bowl. Add the mayonnaise along with salt and pepper. Whisk everything really well and pour the mixture over the ham and leeks.
  7. Top with cheese.
  8. Bake for 30 minutes or until the crust is golden, the cheese melted and browned and the eggs set.

I use grated cheddar cheese for this recipe, but any mixture of cheese would work. Use what you have on hand. Please note that if you use my pie crust recipe, you’ll only need have the dough. Make an extra quiche for the freezer or use the other pie crust for dessert.

A simple quiche made with ham, leek, eggs and cheese

Scrambled Tofu on Toast

Scrambled eggs are a staple at my house, but every once in a while I’m ready to mix things up, particularly when I have vegan friends staying over. Tofu is a great alternative and makes for a yummy scramble. My favorite part is that this dish is so versatile. You can serve it on toasted bread, a bagel, a tortilla or even some toasted french bread. Vary the spices, top it with some fresh herbs or cook it along with your favorite veggies (onions and mushrooms would be yummy). Add a few tomatoes for color and you have a breakfast dish that’s sure to impress and fill you up.

Scrambled Tofu on Toast
  • 5 oz firm tofu
  • Pinch of turmeric
  • 2 tbsp vegetable oil
  • Toast
  • Salt and pepper
  1. Drain the tofu and mash it with a fork until smooth. In a frying pan, heat the vegetable oil and add the tofu. Season with salt, pepper and turmeric and – stirring constantly - fry until hot and lightly brown.
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  Scrambled Tofu on Toast for Breakfast

Blueberry French Toast Bake with Maple Syrup

This is one of my favorite french toast recipes. I love how the blueberries and the cream cheese give this version a totally different take on your traditional french toast.

It goes together quickly and can be ready for breakfast in under an hour. If that sounds like too much work early in the morning, make everything head of time the night before, cover and store in the fridge. Then just preheat your oven and bake it up in the morning.

Blueberry Bake with Syrup
  • 2 cups frozen blueberries (or mixed frozen berries)
  • 1 cup cream cheese, cubed
  • 1 ½ cups milk
  • ¼ cup margarine, melted
  • ¼ cup maple syrup
  • 1 loaf white bread, cubed
  • 8 eggs, lightly beaten
  • ¼ tsp cinnamon
  1. Preheat oven to 350° Fahrenheit. Lightly grease a 9 inch square baking dish.
  2. Arrange half of the bread cubes in the baking dish, then add the cubed cream cheese and half of the blueberries. Top with another layer of bread and the remaining blueberries.
  3. In a bowl, whisk together the eggs, maple syrup and milk and melted margarine. Add the cinnamon and stir well. Pour the egg mixture over the bread and blueberries and place into the oven. Bake for about 50 minutes or until cooked through.

Blueberry French Toast with Syrup


Healthy Raspberry Muffins

I love a nice muffin in the morning. They can be made head and will be waiting for you to be enjoyed with your first cup of coffee. Muffins make a great portable breakfast and are also fun additions to any lunch box.

This particular muffin recipe is full of ingredients that are good for you including whole grain cereal, skim milk, fat-free yogurt and of course some delicious raspberries. You can use either fresh or frozen berries for this recipe.

Raspberry Muffin Recipe
  • ¼ cup fat-free egg product
  • 1½ cups all-purpose flour
  • 1 cup whole grain cereal, slightly crushed
  • ¼ cup skim milk
  • ¼ cup canola oil
  • 1 tablespoon grated lemon peel
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 container (6 oz) lemon fat-free yogurt
  • ½ cup fresh or frozen (partially thawed) raspberries
  1. In mixing bowl beat egg product, flour, cereal, milk, oil, lemon peel, baking powder, baking soda and yogurt until all dry ingredients are moistened. Gently fold in raspberries. Preheat oven to 400 degrees. Line muffin tin with baking cups. Fill cups ⅔ full of batter. Bake 15 to 18 minutes or until light brown.


Raspberry muffins Freezer Muffins - Kindle Cookbook

Ready for more delicious muffin recipes? 

Starting the morning off with piping hot muffins straight from the oven can make your family very happy.

These are great alternatives to cereals or pop tarts on a busy schedule. You can also pack the more savory muffins in brown bag lunches in place of a sandwich for a yummy surprise.

Get your copy at:


Banana Oat Pancakes

If you’re looking for some filling pancakes with a little more bite to them than the regular flap jacks you make on Sunday mornings, this is the recipe for you. It’s also a great way to use up a leftover ripe banana.

The batter is quick and easy to make. You won’t go back to a mix once you realize it only takes a minute or two to measure out the ingredients yourself and the flavor is just so much better. Top the finished pancakes with more banana (sliced) , a bit of yogurt and of course some syrup.

Banana Oat Pancakes
  • ½ cup quick-cooking oats, uncooked
  • 2 eggs, lightly beaten
  • 1 ½ cups low-fat milk
  • 2 tbsp vegetable oil
  • 1 ¼ cups all-purpose flour
  • 1 tsp baking powder
  • 1 ripe banana, mashed
  • ¼ tsp salt
  • non-stick spray
  1. In a mixing bowl, combine oats and milk and set aside for about 10 minutes.
  2. Then add the eggs, vegetable oil and mashed banana to milk mixture and beat well. In a separate large bowl, mix together the flour, baking powder and salt. Add the oat/milk mixture and stir until well combined.
  3. Use 2 tablespoons of batter for each pancake. Coat a skillet with vegetable spray and drop the batter into the hot pan. Cook and turn each pancake until both sides are nicely brown.
  4. Serve with maple syrup and vanilla yogurt.


Thick pancakes made from oats and bananas

French Toast with Apple Sauce

Who doesn’t love a nice slice of french toast with a bit of maple syrup.

Try my twist on this breakfast favorite with cinnamon and apple sauce. Serve it with syrup, or a side of stewed apples.

Or how about some apple syrup on top. It’s quick and easy to make and tastes wonderful.

French Toast with Apple Sauce
  • 2 eggs, beaten
  • 6 fl oz low fat milk
  • 1 tsp cinnamon
  • 2 tbsp white sugar
  • 4 tbsp apple sauce
  • 6 slices bread
  1. Mix together the eggs, milk, cinnamon, sugar and apple sauce in a large bowl. Soak each slice of bread until thoroughly saturated. Then fry the slices of bread in a greased frying pan on both sides until starting to turn brown.
  2. Serve immediately with maple syrup and enjoy!


French Toast with Apple Sauce

Homemade Breakfast Muesli

I grew up eating my fair share of

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Muesli in Germany. When I first came to the US, it was hard to find it here. I started making my own and while there are plenty of different kinds of Muesli available now, I still prefer to make my own. It only takes a few minutes to mix together and I can tweak it just the way I like it. By making your own breakfast blend of oats, fruits, nuts and seeds, you can get a mixture you love, know exactly what’s in it and save a few pennies as well. Give it a try. Muesli is great with milk, almond milk or yogurt.

5.0 from 2 reviews
Homemade Breakfast Muesli
  • 3 cups mixed nuts and seeds of your choice (i.e. sunflower seeds, cashews, almonds, pecans)
  • 8 cups rolled oats
  • 2 tsp cinnamon
  • 2 cups coconut
  • 2 cups bran
  • 1 cup honey
  • 1 cup grape seed oil
  • 2 tsp vanilla extract
  • 2 cups mixed chopped dried fruit of your choice (i.e. cranberry, apricot, pineapple)
  1. Preheat oven to 325ºF.
  2. In a large mixing bowl, combine nuts and seeds, oats, bran, coconut and cinnamon and mix well.
  3. Heat honey in a small saucepan, until very runny. Add oil and vanilla. Pour into the dry ingredient mixture and combine well.
  4. Spread the mixture into 2 large roasting dishes and bake in the oven for about 45 minutes. Stir occasionally. The mixture should be golden brown and crisp. Allow mixture to cool, then add dried fruit and combine.
  Close up of bowl full of homemade muesli with nuts

Sunday Morning Tofu Scramble

Ready for something

a little different than eggs? Tofu makes a wonderful egg substitute in this filling Sunday Morning breakfast that’s not only tasty but good for you. This makes a great vegan alternative to egg scramble. Mix up the tofu with some of your favorite vegetables. I like onions, tomatoes and peppers, but even leftovers from the night before work well. Come up with your own favorite combination and dig in. The turmeric not only gives this dish a nice color and flavor, it’s also a natural anti-inflammatory and antioxidant.

Tofu Scramble with Vegetables
  • 1 lb firm tofu, mashed
  • 1 cup of vegetables of your choice (mushrooms, onions, tomatoes, broccoli etc), sliced and diced
  • 1 tsp onion powder
  • ⅛ tsp turmeric
  • ½ tsp salt
  1. Heat oil in a skillet and stir-fry the tofu for a few minutes. Add the remaining ingredients and stir well. Cook for a further 6 – 7 minutes until the vegetables are tender.
Sunday Morning Tofu Scramble