Easy Biscuits and Sausage Gravy Recipe

Comfort food alert!

Be warned that I am about to give you one of my very favorite recipes.  Not only does this whip up quickly and easily...but it is so delicious that it will blow your socks off!

Nothing says comfort food to me more than biscuits and sausage gravy.  My Grandmother and my Mother made this dish a favorite by cooking it all through my childhood.  I can still count on an amazing breakfast of biscuits and gravy when I visit my Grandmother.

Did I mention that this is super easy to make and a favorite weeknight meal for me?  Give it a try and you'll be in sausage gravy heaven!

I think this meal requires Pillsbury Grands refrigerated biscuit dough and Jimmy Dean Sage flavored sausage.  They are basically best friends when hugged with gravy.  No need to slave over making fancy homemade biscuits..but if you do I'm sure they would be delicious, too!

Enjoy!

Biscuits and Sausage Gravy Recipe

1 can refrigerated Pillsbury Grand Biscuits
1 Package Jimmy Dean Sage Sausage
1/2 C Flour
3 C Milk
Salt and Pepper to taste

Cook the Biscuits as directed on the package.  I usually start pre-heating the oven when I begin browning the sausage and put them in the oven when I start the gravy.  This will give you hot gravy and hot biscuits every time.

In a large skillet brown and crumble the sausage.  Once the sausage is browned add in the flour and seasoning, stirring it well and cook for a couple of minutes.  My Grandmother likes to add a little Lemon Pepper but my Mother is a purist with just Salt & Pepper.  Add the milk and stir until combined.  Bring the mixture to a boil then simmer until it reaches your desired Gravy thickness.

Split the cooked biscuits in half and top with plenty of the decadent Gravy and Enjoy!

Jello Worms Recipe great for Halloween!

Do you have a Halloween Party coming up?  Do you want to have the spookiest, creapiest, crawliest dessert of all?  Then have I got a treat for you!  I made this the other day for my work's Halloween party and I won $$ for having the spookiest dessert of all.  These Jello worms are so awesome and  worm-like that it is just a bit on the foul side.  They wiggle and squirm just like a worm would.

You will need 100 bendy straws with the bendy parts extended
You need a package of red Jello..most of the recipes call for Raspberry, but I was a rebel and got Dark Cherry.
You also need 3 packets of unflavored Gellatin to amp up the firmness..nobody wants a soggy worm.
You need about 1/3 Cup of Heavy Cream
Then add in about 14 drops of food coloring.  I used a gel coloring and sadly added too much and my worms went green and weren't too wormy.  Then I decided to do some orange ones for contrast.


Put the Jello and extra Gellatin in a large bowl and mix in 3 Cups of Boiling water.  Whisk together well until everything is melted and combined.  Then let the mixture cool for a bit.  I stuck mine in the fridge for about 15 minutes or so.

Then add in the Cream.  You can either mix well to get a good and cloudy colored worm..or mix gently for a more marbled look. 


Stick the straws with the bendy part on the bottom and place a rubber band around the top and bottom.  Then place them in a tall but narrow container.  I used a drinking glass.  Pour in a little bit of the jello...not too much.  Place the glasses in the fridge for about 20 minutes to get a good solid base started.

After the 20 pour in the rest of the Jello and let sit overnight.

The next morning you will have a gelatinous mound of goo in your glass.  Use a butter knife or something to help get it out.  Peel off the excess Jello and run the straws under slightly warm water to clean them off.

There are several ways to get them out of the straws..but the best way is to use a rolling pin.  Just pop 3 of the straws on the counter..steamroll over them with the rolling pin and watch the creepy worms just squiggle on out.

Believe me when I say that trying to get them out by hand SUCKS!  They are slippery..messy..gooey..and just plain hard to hold onto.  You can always go the pliers route..but the rolling pin is by far the best!

Make sure you wiggle them like a good worm as you eat them.  It makes it feel a bit more real...

 Enjoy as you take in the glory of your wormy dessert.  Praises and prizes galore!


Source:  Mel's Kitchen Cafe

Oven Peanut Butter S'mores Recipe

I love nothing better than a fun night out in the canyon with good friends.  Hot dogs cooked over an open fire pit, kids running around getting filthy, having to bum salt from the guys next to you cause ya'll forgot yours, and the s'mores!  Oh yes, the s'mores!  They weren't kidding when they named those beauties s'mores..cause you always want s'more!

Alas, you don't always find yourself in the canyon when the craving for a tasty, toasty, melty s'more arises.  So what do you do?!  Check this baby out and you'll never be hungry again!  Or at least you can curb a craving quickly and easily.

You will need Graham Crackers, Peanut Butter, Marshmallows, and Chocolate Chips (I used semi sweet)

Get your awesome and absolutely adorable helper to pitch in on this recipe.  Just have her slather those Grahams with Peanut Butter.  Excellent..that looks great!

Hey now!  what do you think you are doing?  Get back to work.

Next have your helper place a few Marshmallows on each graham.  Nicely done!

What?!  Wait!  This is a serious food blog..there is no room for tomfoolery!

Excellent, let's focus on the food!  Place a few chocolate chips here and there amongst the Mallows.

Place them on a parchment lined cookie sheet and put in the oven under a warm broiler...but be careful!  These cook up very quickly...usually in a minute or so.  Just keep your eyes peeled because one second they aren't done and the next they are darker than you want!

Enjoy..Just like my kids did!

Oven Peanut Butter S'mores Recipe

Graham Crackers
Peanut Butter
Marshmallows
Chocolate Chips

Pre-heat the oven's broiler.  Spread PB on the Grahams then top with Marshmallows and chocolate chips.  Place in oven on a parchment lined baking sheet... but watch very closely because these go from not done to over done very quickly.  Takes about a minute or so to toast the Mallows.

Enjoy!

One pot Spaghetti with Tomatoes and Basil Recipe

Fall has come around in a real hurry.  Last week my kids and I were out in our short shorts enjoying water activities.  This week we have been huddled up under our coziest blankets watching the rain ruin all our summer fun.  In fact, I heard that it snowed not too far from where I live.  I love the fall...but I'm just not ready for snow yet.  Looks like we are in for a cold winter this year. 

Warm, cozy, and having a blast!

As an ode to summer ending I am going to post a fun, easy, and surprisingly yummy recipe I tried.  I came across the recipe here, but I believe it was dreamed up by Martha Stewart and all of her infinite wisdom.  This pasta recipe cooks up super quick and somehow everything all works together despite it being against all food rules.  You literally toss everything into a pot and cook away.  I ate my leftovers with a bit of bacon mixed in and boy did that pump up the yummy.

You will need Fresh Tomatoes (these beauties came fresh from my garden), Fresh Basil (I snatched it from my sister's garden..I have no shame), Onion, Garlic, Spaghetti, Olive Oil, Red Pepper Flakes, Salt & Pepper, and water.  I also snuck in a couple of dashes of Italian Seasoning for good luck.

Chop up your veggies..make sure to leave a little Basil as a garnish.

How did this get in here?  She is almost 9 months old!!!  What!?

Toss everything into the pan!  Did I mention that you don't cook the noodles on the side before this step?  Oh no, you just toss 'em in with everything else?!  What is this madness!  Cook until the noodles are tender and most of the water is gone.  It kind of turns into a sauce.

Garnish with a little Parmesan Cheese and fresh Basil.

My older kids thought I was a cooking master and gobbled it all up!

One Pot Spaghetti with Tomatoes and Basil Recipe
Source:  Apron Strings

1 package of Spaghetti (I used Whole Wheat)
A bunch of garden fresh Tomatoes or a 15 oz can of diced tomatoes
4 cloves garlic
1 Onion
1/2 tsp Pepper Flakes
Handful of fresh Basil
1 tsp Italian Seasoning
Salt & Pepper to taste
4 1/2 C Water
2 TBSP Olive Oil
Parmesan Cheese and Fresh Basil to garnish

Chop up the Tomatoes, slice the Onion and Garlic thinly.  Place everything in the pot and bring to a steady boil.  Lower the heat to medium low and simmer for approximately 10 minutes, stirring often, until most of the liquid is gone and the noodles are tender.  Top with Parmesan Cheese and fresh Basil.

Enjoy!

Mexican haystack Recipe

This summer has been so fun and busy at my house.  I must admit that I have been a very lazy cook..something about the warm weather and running around.  There has been more than one night spent enjoying take out.

I decided that I had to put a stop to my food tomfoolery and I started to cook again.  I whipped up a yummy dish that my family loved.  Mexican Haystacks!!  Similar to Hawaiian Haystacks only about a million times more delicious.  I thought the Mango would be a little odd..but it was amazing!  Just the flavor pop that this dish needed.  Give it a try!  For reals..you won't be sad..you'll be satisfied. 

You will need Ground Turkey, Onion, Bell Pepper, Taco Seasoning, Cilantro, Mango, Salsa, Rice, Avocado, and Black Beans.

Start cooking the Rice according to package instructions.  Chop up the Onion and Bell Pepper and toss them in a warm pan with just a bit of oil.  Saute until softened.

Add the Turkey to the Bell Pepper/Onion mixture, toss in a little Taco Seasoning,  and cook until the meat is no longer pink.  Pour in some Salsa and let simmer a few minutes.  This is my top secret ingredient in all Taco meat. 

Dice the Mango (check here for instructions) and chop up the Cilantro.

Mix the Cilantro into the cooked rice.  Cilantro makes most things better.

Arrange the Meat, Rice, and toppings nicely so folks can put what they want on their Haystack.  See how tasty mine is!  Wowzers!  Enjoy!

Mexican Haystacks Recipe
Source:  Whole & Free

2 C Uncooked Brown Rice
1 Bunch Cilantro
1 tsp Olive Oil
1 Lb Ground Turkey
1 Onion, Diced
1 Bell Pepper, Diced
2-4 TBSP Taco Seasoning
1 C Salsa

Toppings:
1 Mango, Diced
1 Avocado, Diced
Black Beans

Cook the Brown Rice according to package instructions.

Meanwhile add the Onion and Bell Pepper to a pan with a drizzle of Olive Oil.  Cook for a few minutes until they begin to soften.  Add in the Ground Turkey and Taco Seasoning.  Cook until no longer pink.  Add in the Salsa and simmer about 20 minutes.

Chop up the Cilantro, Mango, and Avocado.  When the rice is done mix in a handful of the Cilantro.

Arrange all of the toppings so everyone can garnish as they please.  Start with rice on the bottom followed by the meat.  From there the possibilities are endless!

Enjoy!

Easy Crock Pot Beef Stew Recipe

When I was pregnant with my second child I watched a show where a chef was making Beef Stew.  At that moment the only thing in the world I wanted to eat was Beef Stew!  I didn't want to eat beef stew though because I was watching my blood sugars and couldn't eat potatoes.  That craving lasted for weeks.  I'm pretty sure I talked about how much I wanted Beef Stew every time I talked to my sister.  Fast forward to the end of the pregnancy and the craving had come and gone so I never ended up making it. 

Fast forward again to my third pregnancy and again I am watching my blood sugars and get a crazy bad craving for Beef Stew again!  So this time I decided I had dog on better eat some Beef Stew!  This recipe makes a very hearty and delicious stew with awesome and tender Beef.  Give it a try on a cool day...or when your pregnancy cravings are driving you nuts.

To start things off you will need a Crock Pot, Canola Oil, Red Potatoes, Onions, Celery, Carrots, Italian Seasoning, Beef cut into 1 inch chunks, Chopped Tomatoes, Salt & Pepper,  Bay Leaves, and Beef Broth.  Shortly before everything is done you will need Chicken Broth, Frozen Peas, and Flour.

Cut your veggies into bite sized chops.  No need to be fussy about the chops..this adds a bit of rustic to the stew toss in your Crock Pot.  Brown your beef with a little Canola Oil and add that to your Crock Pot.  Then toss in the canned Tomatoes, Beef Broth, Bay Leaves, Italian Seasoning, and Salt & Pepper.  Mix everything together well.  Put the lid on the pot and cook for 1 1/2 hours on High and then for another 7 1/2 hours on Low.

About 20 minutes before serving place the Flour and Chicken Broth in a bowl and whisk together well.  Add that and the frozen Peas (no need to thaw) to the Crock Pot and stir well.  Put the lid back on and continue cooking on Low.

Enjoy! 

Easy Crock Pot Beef Stew Recipe

2 Lbs Beef stew meat, cut into 1 inch chunks and trimmed of fat
1 TBSP Canola Oil
2 Medium Onions, chopped into large bits
2 Celery, roughly chopped
4 Carrots, roughly chopped
10 Red Potatoes cut into Fourths
1 28 oz can Chopped Tomatoes
2 tsp Italian Seasoning
2 14.5 oz Cans Beef Broth
2 Bay Leaves
Salt & Pepper to taste
1/2 C Whole Wheat Flour
1/2 C Chicken Broth

Warm a large skillet over medium heat and add in the Canola Oil.  Going in batches, season the Beef with a little Salt & Pepper, and  brown the Beef on all sides.  Place the Beef on a plate as you go.

Add the Chopped Veggies into the Crock Pot along with the Beef Broth, canned Tomatoes, Italian Seasoning, Salt & Pepper, Bay Leaves, and the Browned Beef along with any juices on the plate.  Stir everything together really well.  Set the Crock Pot to High, cover with the lid and cook for 1 1/2 hours.

Then set the Crock Pot to Low and cook another 7 1/2 Hours.

When there is about 20 minutes of cooking time left, Grab the Flour and Chicken Broth and whisk them together well.  Add to the Crock Pot along with the frozen Peas and stir it up.  Place the lid back on and finish the cooking.

Remove the Bay Leaves and Enjoy!

Russian Tea Recipe

Contrary to the title, this recipe has absolutely no Tea in it and there is probably very little (if any) Russian influence.  But I love it!  I have been enjoying Russian Tea every winter since I was a little girl.  I have even convinced myself that Russian Tea has some healing properties.  No joke!  When I get a nasty cold..a hot cup of Russian Tea helps me feel just a little bit better.  Clears my sinuses a bit and soothes my achyness. 

This recipe makes a whole bunch so you and your family can enjoy the health..ahem...benefits all winter long.  Perhaps for more than one winter.  It's a little tart, a little sweet, and a little..clovey...clove-y..delicious!

You will need Ground Cloves, Ground Cinnamon, Sugar, Powdered Lemonade, and Powdered Tang. 

Now grab one of your best helpers..

Or two if you are lucky.

Add all of the ingredients into a large bowl.

Mix together thoroughly.  You want those flavors to blend and combine.

As a side note..the now empty containers are a great storage solution.

Grab a mug full of hot water.  Not burn your face off hot..just soothe your sore throat or warm you up after playing in the snow hot.  Add in 2-3 heaping teaspoons.  I usually go for 3.

Stir to mix and enjoy!

Russian Tea Recipe
Source:  My Mom

2 C Tang (I've also used generic and it works great)
8 scoops Lemonade Powder..or the amount needed to make 8 Quarts of Lemonade 
3/4 C Sugar
2 tsp Ground Cloves
2 tsp Ground Cinnamon

Mix all ingredients together really well.  Add 2-3 heaping teaspoons to a mug of hot water and stir.  Enjoy!

Weenie Boats Recipe

Growing up my husband ate a lot of Weenie Boats (or I've heard them called Stuffed Hot Dogs or Potato Boats).  It is a recipe that he remembers very fondly.  Some of his siblings, on the other hand, don't have any love in their hearts for this dish.  Weenie Boats are a recipe for a night when you are rushed and want something super quick and easy..or you just don't want to put much effort out.  After the holidays...I don't want to put any effort towards my food!  Give these a try, they aren't bad and I'm pretty sure your kids will love them.

You will need Instant Mashed Potatoes (or you can go fancy and make fresh), Hot Dogs, and Cheddar Cheese.

Over medium heat cook the hot dogs.  You can skip this step if you want..but I like to get the outside all crisp and yummy.

Prepare the taters according to package instructions.

Place the dogs on a baking sheet and split them down the middle.  Make sure you don't cut them all the way through!

Heap the mashed taters right on top of the split.  Don't be shy!

Top with a couple of slices of Cheddar Cheese. 

Place in a 350 degree oven for 5-10 minutes or until the cheese is melted.  If you skip the frying step you may want to go longer to get the dogs good and hot.

Serve with lots of veggies cause that's all the nutrition this dish provides!  Enjoy!

Weenie Boats Recipe
Source:  My husband's childhood

Hot Dogs
Instant Mashed Potatoes
Cheddar Cheese

Pre-heat oven to 350 degrees.  In a frying pan cook the hot dogs until the outside is crispy and delicious.  Meanwhile, prepare the mashed potatoes according to package instructions.  When the hot dogs are done place them on a baking sheet and split them down the middle.  Be sure not to cut them all the way through.  Top with a generous portion of mashed potatoes and a couple slices of cheddar cheese.  Place in the oven for 5-10 minutes or until the cheese is melted and bubbly.  Enjoy!