I made this Cowboy Breakfast Skillet this week, and it was amazing. It’s a very simple, quick recipe. The only thing I would change in the recipe is I would add more oil to the pan once you remove the sausage. My sausage didn’t really produce enough fat with which to cook the sweet potatoes, so I had to add a tablespoon or two of olive oil*. The recipe made enough for supper and breakfast.
I made a ton of new recipes last week too, but I just lost interest in posting about them! I made two different batches of knock-off Lara bars. The first batch was made with olive oil, and I was not a fan of the taste, so I made the second batch with coconut oil. I also used half raisins half dates for the sweetener in the second batch. The second batch tasted really good, but I burnt them a little on the bottom. I need to make them thinner, so they cook all the way through without burning the bottoms. I would post the recipe, but I can’t find it online anywhere! I got it online, but I cannot find it again, which is why I gave up on posting recipes last week. The frustration of not finding the recipe sapped my energy to write. I’m a baby. If you want the recipe, hit me up in the comments, and I’ll spend the 3 minutes typing it out.
But in all my googling, I found a zillion (probably literally) Lara bar recipes. They all are pretty similar, so I’m sure anyone you find will turn out tasty. I think I’ll lay off making them for awhile though. They are pretty carb-heavy, and it’s hard to stop eating them once you start! The weather is getting colder, and daylight is only about 9 hours long. Carbs + cold + lack of sunshine = uncomfortably tight trousers.
And that’s about it! Hope you are having a great evening. Pray for 14 inches of snow tonight, so I don’t have to go to work tomorrow. 😉
*If you are particular about your olive oil (a lot of olive oil is mixed with inferior oils and is not true olive oil), check out this site. You can place an order now for California-made olive oil to be delivered in February. We ordered 2 gallons of the spicy mid-season. I can’t wait!