I mean it sincerely when I say that this is the world's best banana bread. Not that I've tried them all, but I don't need to. The brown sugar brings out the flavor of the bananas, instead of over sweetening like white sugar. The rich and creamy flavor is complimented by the addition of chopped walnuts, which make this banana bread filling enough to be a complete breakfast.

2 c flour
1 t baking soda
1/2 t salt
1/2 c butter, softened
3/4 c brown sugar
2 eggs, beaten
3 large, very ripe bananas
1  1/2 c chopped walnuts


    Preheat oven to 350 degrees.

    Combine flour, baking soda, and salt in a large bowl. In another bowl, mix together the butter and brown sugar. Mash up the bananas, and add them, the eggs, and the walnuts to the butter and brown sugar, mix well. 

    Pour the banana mixture into the large bowl of dry ingredients, and mix together until smooth.

    Grease a 9x5 loaf pan, and bake for 60-65 minutes. Remove from the oven, and let cool in the pan for about 10 minutes before turning out to a wire rack to cool completely. 

    This is my take on a recipe I originally found here.

     This is literally the most delicious thing you will ever have for breakfast. I'm not even going to pretend that it's lowfat or high in nutrients. But if you need more deliciousness in your life, you need to try the Mess. 

4-5 sliced red potatoes (frozen hashbrowns work, too)
1 t olive oil
1 sweet onion, chopped
1 lb ground sausage (you can also use sliced sausage links or bacon, but you probably wouldn't need a whole pound of bacon)
2 eggs
1/2 c shredded cheddar cheese
Lawry's Season Salt (to taste)
pepper (to taste)
Lingonberry preserves (optional -for maximum deliciousness) Find them at Cost Plus World Market or Ikea.

Place potatoes and about an inch of water in a microwave safe bowl, and microwave on high for about 10 minutes to cook the potatoes. You could also steam them, if you prefer. Skip this step if you're using hashbrowns.

While the potatoes are cooking, heat olive oil over medium high heat in a large pan, and add the onions. When the onions are translucent, and starting to carmelize, brown the sausage, and drain the grease. Drain the water from the potatoes, and add them (or hashbrowns), stirring to combine.

Season with season salt and pepper. Then, push everything to one side of the pan, and scramble the eggs on the other side, stirring constantly. When the eggs have cooked, stir everything together, lower the heat, and mix in the cheese.

Serve hot, with lingonberries on the side. Cranberry sauce compliments the Mess well too, if you're feeling the Thanksgiving vibe.

Image courtesy of [Franky 242] / FreeDigitalPhotos.net