Brian’s Bacon Pancakes

Serves 4 to 6Brian bacon pancakes
Prep time: 10 minutes; cooking time: 2-to-3 minutes

  • 2 cups flour
  • 2 Tbsps. baking powder
  • 2 Tbsps. vanilla extract
  • 2 eggs
  • ¼ -to- ½ cup brown sugar
  • 2 cups milk (add more or less milk to make pancakes thick or thin)
  • 4 strips of cooked, crisp bacon, broken into ¼ -inch bite-size pieces
  • Garnishes—bacon pieces, favorite syrup and/or berries


    1. Preheat griddle to 300° F (if you don’t have griddle, heat large, non-stick skillet over medium heat).
    2. In large bowl mix flour, sugar, baking powder; set aside.
    3. In small bowl, beat eggs, vanilla.
    4. Add egg mixture, milk to dry ingredients; mix thoroughly.
    5. Pour ¼ cup of mixture onto griddle; sprinkle 1-to-2 Tbsps. bacon pieces on top.
    6. Flip when bubbles on pancake pop; count to 30, then remove from griddle.
    7. Repeat steps 5 and 6 for rest of batter.
    8. Serve w/bacon crumbles, syrup and/or berries.

Chef Tee’s Fried Chicken & Waffles

Serves 4 to 6
Prep time: 5 minutes; cooking time: 20-to-25 minutesS n p logo

  • 1 lb. favorite chicken pieces
  • Seasoned Salt
  • Flour
  • Oil for deep frying
  • Store-bought waffle mix (following directions on box to prepare)
  • Garnishes — butter, syrup


  1. Heat oil to 300° F to 325° F in a deep fryer or large heavy pot.
  2. Season chicken w/seasoned salt; then coat w/flour; fry meat in hot oil in batches; chicken will be done when it floats.
  3. Drain on paper towel.
  4. Garnish waffles w/butter, syrup; serve w/chicken.


Bourbon Bread Pudding

Serves 6 to 8S n p logo
Prep time: 10 minutes; cooking time: 45 minutes – to – 1 hour

  • 1 loaf stale bread, crumbled (if bread is fresh, set it out a day or two before using)
  • 10 eggs
  • 1 quart milk
  • ¼ cup granulated sugar
  • 2 Tbsps. bourbon
  • 1 tsp. cinnamon
  • ¼ tsp. nutmeg
  • 1 tsp. salt


  1. In large bowl, mix ingredients except bread, set a side.
  2. Place crumbled bread in greased, shallow pan.
  3. Add egg mixture.
  4. Bake uncovered at 350°F for 45 minutes to an hour or until pudding is set and golden brown.

*Note: fold in chocolate chunks, your favorite berries or sliced apples to the pudding mixture before baking to mix things up.

Chef Tee’s Sautéed Norland Potatoes

Serves 2 to 4Norland potatoes
Prep time: 15 minutes; cooking time: 10-to-15 minutes

  • 4 Norland potatoes, cut into ¼ -inch slices w/skins (can substitute small Red Bliss potatoes)
  • Hickory Smoked Bacon Gourmet Dip Mix to taste
  • ¼ cup onions, sliced
  • ¼ cup vegetable oil
  • Red Wine & Garlic Turkey Sausage


  1. In medium skillet, heat oil over medium-high heat; add potatoes, onions; cook until potatoes start to brown, most of oil evaporates (about 5 minutes).
  2. Use rubber spatula to flip over potato mixture every few minutes, so potatoes don’t stick together (may need to add 1-to-2 Tbsps. oil to prevent sticking).
  3. Add Hickory Smoked Bacon Gourmet Dip Mix ; cook until potatoes are browned, tender (not mushy).
  4. Serve w/cooked Red Wine & Garlic Turkey Sausage (can substitute your favorite sausage).

Brian’s Spinach & Feta Cheese Omelet

Serves 1 to 2Feta & Spinach Omelet
Prep time: 5 minutes; cooking time: about 5 minutes

  • 2 Tbsps. vegetable oil (can substitute butter)
  • ½ cup spinach, chopped
  • ¼ cup onions, chopped
  • ¼ cup feta cheese
  • Garlic powder to taste
  • Salt & Pepper to taste
  • 3 eggs
  • 2 Tbsps. milk
  • Garnish – chopped spinach, Parmesan cheese


  1. In 8-inch nonstick skillet, heat oil over medium-high heat; add onions, ¼ cup spinach; cook a few minutes.
  2. In mixing bowl, whisk together eggs, milk, Salt & Pepper, garlic powder, ¼ cup spinach; pour mixture into skillet, cook a few minutes over medium heat.
  3. As eggs set, lift edges w/spatula, allowing uncooked eggs to flow underneath; when egg are nearly set, add cheese; fold omelet over to form half moon shape.
  4. Cover omelet; cook for 1-to-2 minutes or until cooked through.
  5. Carefully remove omelet from skillet; garnish w/Parmesan cheese, spinach; serve.

Chef Tee’s Hollandaise Sauce

IngredientsS n p logo

  • 3 egg yokes
  • 1 Tbsp. lemon juice, freshly squeezed
  • ½ cup unsalted butter, melted
  • Hot water (optional)
  • Salt & Pepper to taste


  1. In a blender, combine egg yokes, lemon juice; cover, blend on high speed for about 5 seconds.
  2. While blender is still running, remove cover, slowly pour in hot butter; sauce should thicken.  (If too thick, add a little hot water.)
  3. Season to taste w/Salt & Pepper.

Chef Tee’s Corned Beef Hash w/Two Eggs Over Easy

Serves 4Corned Beef Hash

  • 1 lb. russet potatoes, 1/4-inch diced
  • 1 lb. cooked corned beef, cut into chunks
  • 1 cup onions, chopped
  • ¼ cup medium red pepper, chopped (optional)
  • 2 Tbsps. vegetable oil
  • ¼ cup heavy cream
  • 2 Tbsps. flour
  • 1 Tbsp. parsley, chopped
  • Salt & Pepper
  • Eggs over easy (2 per serving)
  • Sliced tomatoes
  • Hollandaise sauce (see recipe below)


  1. Cook potatoes in boiling, salted water until just tender (about 3 minutes).
  2. Pulse beef in a food processor until coarsely chopped.
  3. In medium skillet, heat oil over medium-high heat; add onions, sauté until slightly browned.
  4. In large mixing bowl, combine onions, beef, red pepper, cream, flour, parsley and potatoes;  season to taste w/Salt & Pepper.
  5. Portion out hash into four, 6-ounce, dough-like balls (may need to add more or less flour to form balls); flatten them out into patties.
  6. Cook in large, greased, non-stick skillet over medium-high heat.
  7. Cook on one side about 5 minutes; flip; cook another 5 minutes or until crispy.
  8. Garnish w/tomatoes, eggs and Hollandaise Sauce.

 *Photo courtesy:

Chef Tee’s Scrambled Eggs

Serves 2 to 4S n p logo
Prep time: 5 minutes; cooking time: 10 – 15 minutes

  • 4 eggs
  • ½ tsp. salt


  1. In medium glass or stainless steel bowl, add ingredients; whisk to combine; set aside.
  2. In medium sauce pot, add ¼-inch water; bring to boil over medium-high heat.
  3. Place bowl w/eggs on top of sauce pot w/water to form double broiler.
  4. Wear oven mitten to protect hands; whisk eggs until mixture is light, fluffy and forms small-like curds (don’t overcook; mixture should resemble cottage cheese).

 *If you don’t have a double broiler, you can cook the eggs in a sauté pan over low heat.