Category Archives: breakfast

Restaurant Review: Franks Diner in Kenosha, WI

I have become obsessed with watching Diners, Drive-Ins and Dives on the Food Network.  There are a good amount of restaurants that have been featured on the show in near Chicago, however, I chose to visit a small diner in Wisconsin this past weekend.  I drove up to Wisconsin with my mom for breakfast and we had a great time.  Franks Diner is in an old train car and the staff are full of character.  First, I ordered one of their homemade cinnamon rolls which was amazing!  Hands down the best cinnamon roll I have ever had.

BeFunky_Instant_1 My mom ordered oatmeal, which was also fantastic.

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I also ordered a garbage plate — one of the items they are famous for.  The garbage plate includes hash browns, eggs, onions, and bell peppers while including options to add different meats, vegetables, and cheeses.  I ordered a garbage plate with corned beef, and cheddar cheese.  It was fantastic.  The garbage plate also comes with toast, which is of course homemade and delicious.

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I wish I lived a little closer to this diner, but distance won’t stop me. I will be back for more!  I encourage you to visit this diner if you are ever in or near the Kenosha area.

Inside Franks! "Shut Up and Eat!"

Inside Franks! “Shut Up and Eat!”

You can check out the diner website here.

Kenosha is a small city on Lake Michigan, and I encourage you to walk down the walk from Franks’ to the beach.  The lighthouses were beautiful even in the 30-degree weather!

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— Lizzie


10-Grain Muffins

Picture 2I love Bob’s Red Mill 10 grain hot cereal and when I saw a muffin recipe using the cereal I knew I had to try it.  These muffins are great for breakfast or snacking plus they are easy!


  • 1 egg
  • ½ cup sugar
  • 1/3 cup butter
  • 1 cup white flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 ¼ cup bob’s red mill multi grain cereal
  • 1 ¼ cups buttermilk



  1. Preheat the oven to 400 degrees F.
  2. Mix the cereal and the buttermilk in a bowl.
  3. Let the cereal and buttermilk mixture sit for about 10 minutes.
  4. Cream the sugar and butter in a separate bowl.
  5. Add the egg and mix.
  6. Then add the dry ingredients and mix.
  7. Once 10 minutes has elapsed add the milk mixture stirring until combined.
  8. Spoon into muffin pan and bake for 15 minutes.

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These muffins are great, but I bet they would be even better if you added apples and honey or even raisins.  Let me know if you find any great mix-ins!



French Apple Tart


I apologize for not posting since July!  I know it has been a while since I have posted, but I have been busy. Halie and I have just started our freshman year at college.  We are on opposite sides of the country, but we continue to talk about food even though we have not blogged about it.  This weekend I was home for my fall break.  My parents had a couple of their friends over for dinner, and of course I was put on dessert duty.  I wanted to make something festive for fall so, I bought the food network magazine to read on my plane ride home.  I chose Ina Garten’s French Apple Tart because one can never go wrong with Ina right?  This tart was a hit and had everyone at the dinner table raving!  I highly suggest it, its very easy.


For the pastry:

  • 2 cups all-purpose flour
  • ½ teaspoon kosher salt
  • 1 tablespoon sugar
  • 12 tablespoons of cold unsalted butter (1 ½ sticks)
  • ½ cup ice water

For the apples:

  • 4 Granny Smith apples
  • ½ cup sugar
  • 1 tablespoon of pumpkin pie spice (my own addition)
  • 4 tablespoons of cold unsalted butter (1/2 stick)
  • ½ cup apricot jelly
  • 2 tablespoons of water


For the pastry:

  1. Place flour, salt, and sugar in the bowl of a food processor or blender (or mix all by hand).
  2. Pulse for a few seconds to combine
  3. Add butter and combine until butter is in small pieces
  4. Pour the ice water in parts until the dough starts to combine
  5. Make dough into a ball and refrigerate for 1 hour

For the apples:

  1. Pre-heat oven to 400 degrees F
  2. Line baking sheet with parchment paper
  3. Shape dough into the pan
  4. Peel, and core apples
  5. Slice apples and arrange in rows
  6. Mix sugar and pumpkin pie spice
  7. Dust apples with sugar mixture
  8. Dot apples with butter
  9. Bake for 1 hour until apples are golden on top

10. Heat jelly and water until they simmer

11. Once tart is out of the oven brush with apricot mixture

12. Serve warm or room temperature



The Best Breakfast: Sausage and Scrambled Eggs

Scrambled eggs and breakfast sausage = all the protein you could want in one morning.  These eggs have a little ingredient that I think helps tremendously with their fluffy and light texture, and the sausage is a new twist on the traditional breakfast sausage.

The Eggs


  • 2 eggs
  • 1 teaspoon whole milk
  • Salt and pepper, to taste


Crack the two eggs into a bowl.  Add the milk, and whisk together.  (If you don’t feel like using a whisk, use a fork like me. It’s only two eggs!)  Butter a pan to keep the eggs from sticking.  You can also use non-stick cooking spray if you prefer that to butter.  Although Paula Deen would think you’re crazy!  Put the pan on the stove and turn the stove to high.  Pour your egg mixture into the pan.  Wait about 30 seconds for the eggs to get hot and then start scrambling!  Scrambling is basically like whisking except it’s more gentle. Your eggs will be done when they are light and fluffy, not runny and raw.  After plating your eggs, add a little salt and pepper to really bring out their flavor.

The Sausage

Applegate Farms’s chicken and apple breakfast sausage is honestly the best breakfast sausage in the world.  I came across it in the freezer section of the grocery store and I knew I had to try it. It is chicken, however — sorry, pork lovers!  This sausage is both sweet and savory.  It might sound a little different than your traditional breakfast sausage, but, believe me, it’s great.  These sausages are already fully cooked so all you have to do is heat them up.  I prefer heating them in a skillet for about 7 minutes.  The cooking time will vary depending on the amount of sausage you have.  Please give them a try, they will not disappoint!

— Lizzie