Tag: breakfast

Keisha Pittman McKinney: Breakfast Egg Sandwiches {Foodie Friday}

Each week for the past year I’ve made these breakfast sandwiches for Mr. McKinney.  I need a little variety in my life, but he can eat the same darn thing every, single, day. I came up with the recipe when we were both trying to do a little better with our eating. We jumped on the Weight Watchers campaign, tried the myfitnesspal app for a while and then learned if we watched what we ate instead of watched everything we eat go in our mouths, we could find the balance we were seeking.  That and an evening stroll around the neighborhood with our dog Bailey always helped too!

Mr. McKinney was driving through McDonald’s in the mornings for an egg white delight, which is a great option if you can afford to eat out breakfast every morning or travel a lot. Then, we tried the Jimmy Dean frozen option and still with a 250 or below calorie count, they were a good option.  But, I’m always convinced I can make something better and cheaper than we can just buy pre-made so the challenge was on! <she says with her hands on her hip in domestic diva mode>



Keisha Pittman McKinney Big Pitt Stop #ARWBKeisha (Pittman) McKinney is settling in to married life in South AR after she #becamemrsmckinney.  A Digital Media Director by day for a church in Northwest Arkansas, Keisha is remembering what its like to plan ahead for shopping trips to “the city,” getting resourceful at her small town Walmart and creating online shopping personas everywhere.  She blogs @bigpittstop about daily adventures, cooking escapades, #bigsisterchats, the social justice cases on her heart, and all the activities tied to becoming a new mama in Jan 2018!

Blog –bigpittstop: new journey, new normal, new you –  http://www.bigpittstop.com/

Facebook – https://www.facebook.com/bigpittstop

Twitter – https://twitter.com/bigpittstop

Instagram – http://instagram.com/bigpittstop#

Pinterest – http://www.pinterest.com/bigpittstop/

Keisha McKinney: Mr. McKinney’s Biscuits


Mr. McKinney's Morning Biscuits arkansaswomenbloggers.com

One of the first gifts I gave my husband was a Tervis with candy in it. Yes, I felt like I was in middle school. I mean, what gift do you give a boy who you know you really, really like, but you don’t have an official “status” with?  I love giving gifts and I couldn’t image his 30th birthday in a new town with new friends coming and going without some kind of birthday present.  I knew he had a 2 hour commute each day, so I thought it was an easy option without being too invasive. And, even better, it had the mascot logo of our alma mater   on it.

Then, came Christmas.  As if buying for a birthday wasn’t hard enough, what do you do get for a 30 year old man for Christmas that won’t make him run away?  I went with the milk frothier and biscuit cutter.  Both were related to inside jokes and I thought it would remind him that I was listening.  Plus, on my limited budget at the time, I could get each with a 20% off coupon at Bed, Bath and Beyond.

Little did I know that both of those gifts would eventually sit in my kitchen cabinets and work to my advantage on a Saturday morning!

Our favorite thing around our house is a lazy, unplanned Saturday.  And, if I’m smart enough to notice one is coming early in the week,  I’ll grab a few extra ingredients for  a lazy Saturday morning breakfast.  But, my favorite is when that impromptu moment happens and Mr. McKinney decides it is his turn to cook breakfast.  Sometimes that involves some cheesy scrambled eggs.  Sometimes an opened can of cinnamon rolls.  And then there is the Saturday mornings I get to sit at the counter with a fresh cup of coffee and frothed creamer and watch him make biscuits. (yes, I finally used one of those BBB coupons and bought him a pastry cutter for the cold butter)

Now, I can’t thank his previous roommate for all the habits he taught him.  But I am oh so grateful that this biscuit recipe was on the list of things he picked up in bachelorhood!


Keisha McKinney: Mr. McKinney’s Biscuits

Keisha McKinney: Mr. McKinney’s Biscuits


  • 2 cups flour
  • 1/2 teaspoon salt
  • 2 Tablespoons butter
  • 2 Tablespoons shortening, chilled
  • 4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 cup milk
  • 1/4 cup honey
  • 1/2 stick butter, melted


  1. Preheat oven to 350 degrees.
  2. In a glass bowl, stir together flour, salt, baking powder, and baking soda.
  3. Cut butter and shortening in to tiny cubes.
  4. Drop in bowl around the edge of the dry ingredients.
  5. Using your fingers, incorporate the butter and shortening into the dry ingredients.
  6. Continue to mix with your fingers until the mixture is the texture of breadcrumbs.
  7. Pour milk and honey on top of dry ingredients.
  8. Stir together all ingredients until fully incorporated.
  9. Dust counter top with flour.
  10. Turn dough out on to floured counter.
  11. Sprinkle top of dough with flour.
  12. Knead dough by turning edges into middle and pressing into center.
  13. Sprinkle with more flour and continue kneading until mixture no longer sticks to your fingers.
  14. Once dough is no longer “super sticky,” press out, on counter with your hand to a ½-inch thickness.
  15. Spray baking sheet with cooking spray or use a cooking stone to bake biscuits.
  16. Dip biscuit cutter in flour and cut out biscuits.
  17. Combine and re-knead together scraps until they are all used to cut out biscuits.
  18. Melt ½ stick of butter and brush tops of biscuits before placing in the oven. Bake at 350 for 12-15 min or until golden brown on top.

Now, if you are really feeling crazy you can make these biscuits savory.  On one particular Saturday, we found ourselves hosting the Posey women (Mr. McKinney’s mom and aunts).  After he made these delightful treats for breakfast, I just insisted that he show off and he made a second batch for lunch.  We folded in cheddar cheese and dried rosemary and used the smallest biscuit cutter in the set to have a basket full of fluffy delights for our luncheon.  Let me tell you, they were more than impressed with his domestic skills.

I really should just thank @unashamedpanda <www.instagram.com/unashamedpanda> for his domestic skills and patience in helping us figure out the recipe with no instructions!


Keisha (PKeisha Pittman McKinney Big Pitt Stop #ARWBittman) McKinney is settling in to her new married life in South AR after she #becamemrsmckinney.  A Digital Media Director by day for a church in Northwest Arkansas, Keisha is remembering what its like to plan ahead for shopping trips to “the city,” getting resourceful at her small town Walmart and creating online shopping personas everywhere.  She blogs @bigpittstop about daily adventures, cooking escapades, #bigsisterchats and the social justice cases on her heart.

Follow Keisha:
Blog –bigpittstop: new journey, new normal, new you –  http://www.bigpittstop.com/
Facebook – https://www.facebook.com/bigpittstop
Twitter – https://twitter.com/bigpittstop
Instagram – http://instagram.com/bigpittstop#
Pinterest – http://www.pinterest.com/bigpittstop/
Periscope – @bigpittstop


Comforting Breakfast Rice from Gina K {National Rice Month}

When the days grow shorter and darker and colder, Gina K of Desperately Seeking Gina, turns to one of her favorite comfort foods she fondly remembers from her youth growing up in Michigan. Breakfast Rice was a staple Gina’s mother prepared every Saturday morning.

 [stextbox id=”custom” shadow=”false” bwidth=”1″ color=”050505″ ccolor=”050505″ bcolor=”050505″ bgcolor=”78F6FF” cbgcolor=”78F6FF” bgcolorto=”78F6FF” cbgcolorto=”78F6FF” image=”null”]On cold winter mornings, usually weekends, she would make a pot of plain white rice.  On the kitchen counter she would set out sugar, a tub of margarine, and a gallon of cold milk straight from the fridge and we were free to fix our own bowls of breakfast rice.  The older we got, the more exotic breakfast rice became. We experimented with additions of brown sugar, imitation vanilla, and sometimes a shake of cinnamon.  There was always a side of buttered toast for dunking[/stextbox]

 Breakfast rice_Desperately Seeking Gina

Many of us grew up eating rice for breakfast just like Gina did. Maybe there was butter and sugar. Or perhaps cream–the good kind straight from the top of the milk can. However we seasoned it or otherwise adorned it, it was a blessing of comfort that filled our tummies and started our days well.

Arkansas has historically been the largest rice produced in the United States. Rice production contributes more than $6 billion to the state’s economy and accounts for over 25,000 jobs. The five largest rice-producing counties in the state of Arkansas are Poinsett, Arkansas, Cross , Jackson (101,762 harvested, and Lawrence.

 [stextbox id=”custom” caption=”Fun Fact” shadow=”false” bwidth=”1″ color=”050505″ ccolor=”050505″ bcolor=”050505″ bgcolor=”82FBFF” cbgcolor=”82FBFF” bgcolorto=”82FBFF” cbgcolorto=”82FBFF”]Rice & The Environment Rice growing is eco-friendly and has a positive impact on the environment. Rice fields create a wetland habitat for many species of birds, mammals and reptiles. Without rice farming, wetland environments created by flooded rice fields would be vastly reduced[/stextbox]. Arkansas Rice Federation

So how much did Gina enjoy her mother’s special breakfast rice? For more, check out her post on Desperately Seeking Gina.


Dutch Oven Breakfast Casserole {Foodie Friday}


Fall is my favorite time of the year.  The weather cools off and we are finally able to comfortably enjoy the beautiful outdoors of Arkansas.  We love to take weekend canoeing trips, ride our horses into the Ouachita Mountains, and fish on our great lakes.    Our wonderful state has so many beautiful areas, and let me encourage you to explore them all for yourself.  There is a misconception, that while you are camping in the wilderness, you cannot eat good food.  That is soooooooo wrong.  Some of the best meals I have ever eaten were on the side of a river or on an island in the middle of Lake Ouachita.  To improve your camping meals, I would like to share our favorite and easy Dutch Oven Breakfast Casserole.

The only cooking utensils you will need are a 9 inch cast iron Dutch Oven (with legs and a lipped lid), a large spoon, a knife, and a Dutch Oven lid lifter (or a hammer works nicely).  We normally use wood to build our cooking fires, but I am demonstrating with charcoal, to make it easier for you to reproduce.  To prepare a hardy amount of breakfast for two people, you will need: ? pound of Petit Jean Hickory Smoked Bacon, 2 large potatoes, ½ white onion, 5 Great Day Farms extra large eggs, and shredded sharp cheddar cheese.


Begin by arranging your charcoal briquettes in a pyramid shape (just like you would in a grill) on the ground, in a large clear area.  Ignite the charcoal and you can begin your food preparation.

Cut your bacon into 1 inch pieces, cut your potatoes into 1 inch cubes, and dice your onion.

When the briquettes are ready, use your Dutch Oven lid lifter to flatten your pyramid out a little, so the Dutch Oven can sit on top of the coals.  Add your bacon to the Dutch Oven and cook completely with the lid removed.  The process of frying the bacon is exactly the same as you would on a stove top.

When the bacon is cooked, remove it from the Dutch Oven and sit aside.  Try very hard to not eat any of your bacon.  Petit Jean Bacon usually makes the perfect amount of grease, so you do not have to go through the dangerous process of removing any.  Add your potatoes and onions to the Dutch Oven and cover with the lid.  Arrange your briquettes in a single layer and place approximately 9 briquettes on top.

After 5 minutes, remove the lid and rotate approximately 45?.  This alleviates any hot spots and prevents you from burning your potatoes.  After 10 minutes, remove the lid, stir your potatoes, and replace the lid.  Fifteen minutes into the process, rotate the lid again.  The potatoes should be soft after 20 minutes, but if they are not, you can continue to rotate the lid every 5 minutes and stir every 10 minutes, until they are finished.

When the potatoes are completely cooked, add your bacon to the Dutch Oven and stir gently.  Now, add your 5 eggs.

Stir gently once more, to break the yolks and replace the lid.  It will take a little over 5 minutes to cook the eggs.  When the eggs are completely done, remove the lid and cover with shredded cheddar cheese.  You can add as much, or as little, as you wish.

Dutch Oven Breakfast Casserole  Ashley Ederington
Replace the lid, and after about 5 minutes the cheese will be melted completely.

Yummy! In case you are wondering, a serving is half the contents of the Dutch Oven (a huge portion) and is approximately 675 calories.

Do not let Dutch Oven cooking intimidate you.  If you have any questions, feel free to tweet me at @MrsEderington, and I will help you every step of the way!

run trailAshley Ederinton is a wife, mother, and student.  She loves to run, mountain bike, and swim, hopes to become a marine biologist, and tries to keep God first in her life and in her family.

In the side bar of her blog The Ederington Family she has a quote by Olympic swimmer Dara Torres that says, “They may become harder to achieve, but your dreams can’t stop because you’ve hit a certain age or you’ve had a child.” This quote is a perfect example of Ashley.

Bananaza Bread {Foodie Friday}

Bananaza Bread {Foodie Friday}
Written by Grace Pennington of Fruitful

It’s pretty amazing how spotty, blackening, forgotten bananas still have a use. Can you think of another fruit that can make something taste so good when it’s gone bad?

I love the fact that when I buy a bunch of bananas, I won’t have to beat myself up when I forgot to eat them during the week. I won’t feel like I abandoned a beautiful fruit and wasted money.

I’ll just know that these bananas were meant for something greater!

This time, I used my aging bananas to make a loaf of Bananza Bread: banana bread with apricots and swirl of Nutella. I decided to spice up the old banana bread recipe with a different kind of nut flavor, hazelnuts, a sweet swirl of chocolate and a few bites of tangy apricot.

The bread turned out wonderfully. It’s super moist and has such a unique flavor. What goes together better than bananas and chocolate? And who can say no to Nutella bread?

I found this exciting spin on the classic banana bread to be a wonderful change.

It’s kind of amazing how a few mushy, rotten bananas turned into something with such complex flavor and sweetness.

And if you’re like me and have ever been frustrated when your banana bread gets too brown on the top and is still gooey inside, this recipe has a great tip for you!

Bananza Bread (Adapted from Recipe Girl)

Yield: 1 loaf (12 slices)
Prep Time: 15 minutes
Cook Time: 50 minutes

2 cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
¼ cup unsalted butter, at room temperature
1 cup granulated white sugar
2 large eggs
1 cup mashed ripe banana
1/3 cup plain low fat yogurt
1 teaspoon vanilla extract
¾ Nutella (chocolate-hazlenut spread)

1. Preheat oven to 350 degrees. Spray 8×4-inch loaf pan with nonstick spray.

2. In a medium bowl, whisk together flour, baking soda and salt.

3. In a separate large bowl, beat sugar and butter with an electric mixer at medium speed until well blended. Add eggs, on at a time, beating well
after each addition. Add banana, yogurt and vanilla; beat until blended. Add flour mixture and apricots, beat at low speed just until flour is incorporated (don’t over mix).

4. Spoon Nutella into a medium dish and soften in the microwave for about 15 seconds. Add 1 cup of the banana bread batter to the Nutella and stir until blended well. Spoon Nutella batter alternately with plain banana bread batter into the prepared pan. Swirl batters together with a knife.

5. Bake 50 to 60 minutes, or until toothpick inserted into the center comes out clean. Check the oven at 40 minutes to check the top of the bread for browning. If it’s browning too quickly, cover lightly with foil for the remainder of the baking. Cool for at least 15 minutes in the pan and then turn out onto a wire rack to cool completely.


Blueberry Banana Oatmeal Bake {Foodie Friday}

Blueberry Banana Oatmeal Bake {Foodie Friday}
Written by Ashten Adamson at Barefoot ‘N Running

I don’t know about you, but I tend to be pretty wishy-washy with my breakfast habits. It’s not something I’m proud of, but at least I’m aware of it. Since breakfast is the most important meal of the day and starts your metabolism, I’ve been making conscious effort to eat breakfast every morning.

I’m sure you’re wondering why this is a problem. But I like to get up and lounge around drinking coffee before I want to eat breakfast. Are you like that, too? This is a problem for me because I’m living a very active lifestyle. I’m currently training for my second 10K, and I take yoga three times a week. And I have my hopes set on the St. Jude’s Half-marathon in December. So I need a good, healthy breakfast that keeps me full.

Enter Blueberry Banana Oatmeal Bake, a recipe I adapted from Fit Foodie Finds.

What you will need:

2 bananas
1 pint of fresh blueberries (or 1 C. frozen blueberries)
2 C. Old Fashioned Oats
1 egg, beaten
2 C. almond milk (I used original but I’m sure Vanilla would be delicious)
¼ C. honey
1 teaspoon baking powder
1 teaspoon of chia seeds
A few shakes of cinnamon
A splash of vanilla

In the bottom of a baking dish, slice the bananas and for a nice layer. Add half of the pint of blueberries on top of the bananas.

In a separate bowl, mix oats, baking powder, chia seeds and cinnamon. Add almond milk, honey, vanilla and the beaten egg.

Pour oat mixture on top of bananas and blueberries. Top the oats with the remaining fresh blueberries.

Bake at 350 degrees for 25 – 35 minutes. The top should be nice and toasty brown, and there should be very little liquid in the center.

Spoon out a nice portion and top with your favorite nut butter, Greek yogurt, honey or all three.


The possibilities for a breakfast dish like this are endless. It would also be nice dish to serve at a brunch because it can be made in large batches.

You can use whatever ingredients you have on hand, and I feel quite positive that it will be delicious. And trust me, it’s the perfect breakfast to fuel a long day.


A tribute to running, eating, graduate school woes, healthy living and story-telling, Ashten writes a slice of life blog at Barefoot ‘N Running. You will find eclectic posts and a conversational writing style that will draw you into her crazy life.


Gluten-Free Chocolate Chip Muffins {Foodie Friday}

Gluten-Free Chocolate Chip Muffins {Foodie Friday}
Written by Kelly Peterson of Kelly’s Pink Bicycle.  


 I’m not a gluten-free expert. In fact, if there was a level below novice, I’d be in that category. But we have recently found that my husband appears to be somewhat gluten-intolerant, and since I love him very much I am learning to cook with his needs in mind.

However, gluten-free baking is INTIMIDATING. I didn’t realize how many different types of flours existed until I began scanning through gluten-free recipes for bread, donuts, pastries, and cakes. I’ve been sticking to lots of rice and vegetable dishes because they’re healthy and easy to make, but this past weekend I decided to venture outside my comfort zone and bake.

I decided to start small with my version of gluten-free chocolate chip muffins, adapted from a recipe from Arrowhead Mills. You could easily make them bigger (they’re pretty small) by filling the muffin tins all the way to the top, and lengthening the oven time to 25 minutes or so. You could also do all kinds of fillings – I used chocolate chips and dried cranberries, but I bet they’d be amazing with blueberries, chopped apples, shredded coconut, or even crunchy peanut butter!

My husband gave them a thumbs up, and he’s a pretty picky eater. I hope you like them!


Gluten-Free Chocolate Chip Muffins (makes 15)


  • 2 cups gluten-free baking mix (I used Arrowhead Mills Gluten-Free Pancake & Baking Mix)
  • 1 tsp baking powder
  • 1 tsp xantham gum
  • 3 Tbsp milled flax seed
  • 1 egg
  • ¼ cup honey
  • ¾ cup water
  • ¼ cup unsweetened applesauce
  • 1 tsp vanilla
  • ¼ cup gluten-free chocolate chips
  • ¼ cup chopped dried cranberries


  1. Preheat oven to 350 degrees.
  2. In a medium-sized bowl, mix together the first 4 ingredients.
  3. In a small bowl, mix together all wet ingredients (egg, honey, water, applesauce, and vanilla)
  4. Pour liquid mixture into bowl with dry ingredients and mix only until lumps are gone.
  5. Mix in the chocolate chips and cranberries (don’t over mix!).
  6. Fill oiled muffin tins ¾ full with muffin mixture. The mixture will be thick.
  7. Bake for 17-20 minutes, or until the tops are golden brown.


Nutritional Information (per muffin)

Calories: 123; Carbs: 26g; Fat: 2g; Sugars: 8g; Sodium: 181mg; Protein: 3g; Fiber: 1g; Calcium: 11%

Kelly is in love with her husband, her cookbooks, and her bread machine. When she’s not reading The Hunger Games or trying to sprout her own lentils, she can typically be found spending way too much time on Facebook and Twitter. You can read more at Kelly’s Pink Bicycle.