Amidst the burrito/breakfast bowl craziness, Jennie managed to whip up this delicious little PW recipe for us. They were a major hit and we can not wait to make them again.

Admittedly, since I didn’t help much in this process, a lot of these photos mean nothing to me. Interpret as you wish..

This batter is more delicious than you can imagine. It tastes like pancakes, and white cake, and scones, and pie, and all things good.

Now for the secret fun part of this recipe. Dip the puffs in melted butter…

Then roll them in cinnamon sugar…

Absolutely to die for.

1 out of 4 zombie friends agree!

On Halloween, because we don’t know how to relax, we decided to cap off a weekend of craft nights, cross-town moves, and costume parties by inviting a couple (or four) friends over for some Pioneer Woman breakfast recipes.

On the menu:

Breakfast burritos

Breakfast Bowls

French Breakfast Puffs (next post)

The burritos and bowls required a few of the same ingredients (eggs, PW’s basic breakfast potatoes, and sausage)

Start with some red potatoes, that you’ve placed in the oven to bake while you run to the store for all remaining ingredients (about 45 min-1hr)

Cut the cooked potatoes into 1 inch (ish) size pieces.

Saute some onions in some butter. I don’t want to tell you how much butter…

Once the onions have browned, toss in the potatoes and let them brown. Flip them over every once in a while to brown as many sides as possible. Don’t forget to salt and pepper liberally!

While you’re doing that, open a giant package of sausage and start browning it in a pan.

Yummm.

If you have a house full of people, like we did, you can set them to work chopping all the necessary veggies.

Zombie makeup is optional!

Prepare the eggs for the breakfast bowls.

Or, if possible, have your zombie friend mix up the eggs for you. In this case, 8 eggs and some half & half.

Mix up the cherry tomatoes, basil, and green onion you’ve just chopped.

And get ready to assemble your breakfast bowls!

Start with some potatoes and sausage (in an oven safe bowl!)

Add some bacon crumbles.

Then some jack cheese.

Then ladle on some of the egg mixture.

And add the tomato mixture..

Delicious…

And finally, top off with some grated cheddar and toss them in the oven!

When they come out, they’ll be gorgeous. Like this!

Ours were a little on the runny side, but we ate them anyway. Next time we’ll bake for longer, I think.

Now, on to the burritos!!

The burritos also start with the same basic ingredients. Sausage, potatoes, eggs…

You’re going to add some red pepper, mushroom, and chives.

Mix up seven hundred more eggs with some half & half.

Add the chives and a pound of jack cheese. Yes, a pound.

Cook the potato and sausage together in the skillet for a few minutes before adding the egg mixture.

Mix it all up together, and if you’re nice, leave some sausage-free for your vegetarian friends.

Spoon some onto a warm tortilla.

And wrap it up!

Voila!!

Repeat until you have more burritos than you can possibly eat in one sitting. Save them, take them to work the next day, warm them up in a toaster or microwave, and rejoice. They are sooo good.

Short, sweet.

Just like the cookies.

Please notice the number of egg shells: two. Please note the yolks: three. Magic, I tell you, Magic!

Start with some butter. Two sticks, to be exact.

Mmmmm, buttah.

You add some chocolate, and you stir that all together. Meet Heaven.

You have some flour over here, and some eggs.

You add the delicious chocolatey butter to the flour.

You then add the egg mixture to the flour-chocolate-butter, but we’d rather not show you that. Trust me, you don’t want to see it.

You need to get some cupcake papers ready in case you’re making some cupcakes for your friends who are allergic to nuts, as this recipe calls for pecans.

You need to scoop some goodness into the cupcakes for your nut-allergy friend.

Then you put the rest onto a rimmed cookie sheet (hence sheet cake.)

Delicious, this is what we’re headed towards.

Ok, now you’re going to take a sip of wine, and you’re going to carry on. Even if you’re sick, and you’re tired, and you’re ready to quit. Get serious people. Time for the frosting.

Mmmm more chocolate.

Look familiar?

Don’t worry. You’re going to add a pound of powdered sugar. (I know you were worried.)

A pound? The whole pound? Yes, yes, and yes.

OK, now you need to put some chocolate frosting aside. For your nut-allergy friend.

Now you’re going to add some nuts, delicious. MM-MM pecans.

So good, I can’t STAND it.

Are you ready?

Oh, oh, so good. Too good.

Thank you Corelyn, and Ms. Lake, for making sure to teach us to get every.last.drop.

Delicious. Just perfect. (Don’t forget to frost those cupcakes you left to the side for your nut allergy friend.)

Now serve the cake to someone you REALLY like.

This post should have been titled “We are assholes.” Because we are. Corelyn and I were all set to make fried chicken. We had a schedule. We were sticking to the schedule. It didn’t matter that Corelyn was moving in a few days and that I was sick. We were, gd it, going to make fried chicken. And we were going to like it. We had gone to two grocery stores. We had bought buttermilk. We had gotten more spices, we had bought an obscene amount of butter, we had studied the book, we had carried it around in our pocketbooks and read it on the way to work during carpool. OK, well maybe that last one was just me. But here we were. Fried chicken night. Chicken spaghetti behind us. It was our night. And so, sick or not, I flipped to the fried chicken page.

Step 1: Soak the chicken overnight in buttermilk. (Hence the “we are assholes.”)

And so, we compromised. We made our sheet cake (see next post) instead. And we soaked the chicken in buttermilk. And I slept in the next day, sick as a dog. I caught up on TV. I sniffled, I snuggled, I fretted. And when Corelyn got home, we made fried chicken. Because that, that is what we do.