Country Sausage Biscuit and Gravy Breakfast Casserole

I found a recipe for a biscuit and gravy breakfast casserole. It looked so good, but when I got into the recipe it was obvious that the recipe did NOT match the picture. That is the problem with some food sites. They take a picture from someone and just find a recipe with the same ingredients! That is why so many people get frustrated when their dishes look nothing like the pictures online! As I have said, "My food might not be pretty, but it usually tastes pretty good!" LOL

  

2 cups Sausage Gravy, recipe below
1 lb. pork breakfast sausage

1 cup Cheddar Cheese

6 eggs

½ cup milk

Salt and Pepper

1 can Pillsbury Grands Biscuits

Preheat oven to 350 degrees.

Spray a 13X9 pan with non stick cooking spray.

Cut the biscuits into 1" pieces and line bottom of pan.

Brown the sausage and scatter over biscuits, reserving the grease for the gravy below. Sprinkle with Cheddar Cheese. Ladle in the sausage gravy.

Whisk eggs and milk with salt and pepper, and pour it over the pan.

Bake in the oven for about 30-45 minutes or until golden brown and set.

Sausage Gravy

1 lb. pork breakfast sausage* 
3 T grease rendered from the sausage 
1/3 cup all-purpose flour 
3 cups milk 
2 T black coffee OR 1 beef bouillon cube 
1 T Worcestershire sauce 
1/2 tsp salt 
1/4 tsp black pepper


Brown sausage in a skillet over medium-high heat. Remove the sausage from the pan with a slotted spoon leaving the drippings in the pan. Stir the flour into pan with 3 T of sausage drippings and cook, stirring constantly, until golden brown. Gradually whisk milk into pan.

Cook until mixture begins to simmer, then add sausage*, coffee/bouillon, 
Worcestershire sauce, salt, and pepper to pan. Reduce heat and simmer for 15 minutes or until thickened.

*When Making the Casserole, do not add the sausage to the gravy. Top the biscuits in the 13X9 pan with the sausage.

Mexican Pizza Casserole

1 pound Ground Beef

1 package Taco Seasoning, or use your own blend
4-8 lrg Flour Tortillas, torn into four pieces
1 can Black Beans
1 can Pinto Beans

1 can Diced Tomatoes

1 can Corn

1 can Green Chiles
Salsa (about a cup)*
2 cups Shredded Colby~Jack Cheese **

Possible Toppings... Lettuce, tomatoes, sour cream, guacamole, black olives and/or scallions

Brown hamburger, drain and season with a couple of teaspoons your favorite taco seasoning. Drain all the cans corn, tomato, chiles and beans. Combine with meat mixture, and add salsa. Season with more taco seasoning if needed. Add salt, pepper and garlic powder to taste.
In a 13X9 Casserole dish, layer meat mixture, cheese, tortillas and repeat ending with cheese. Bake for 20-30 minutes at 350 degrees or until cheese is melted and starting to get golden brown.

Top with your favorite toppings and enjoy!

* Add enough salsa to moisten the mixture, but not enough to make it soggy. I used about a cup, maybe a little less.

** I always use more cheese than called for. Use as much or as little as you want!





Shared on Meal Plan Monday 

BLT Recipes!

Who doesn't love a good BLT? Well, you can get that great flavor in a variety of ways, shapes and sizes! We have our favorites, but it also depends on the occasion. Salads are great for a dinner party. Dips are great for munching during the game. Sandwiches and wraps are great for sandwich night or a quick lunch! Check out these BLT recipes! All Pictures have a link to the recipes below!

 BLT Pasta Salad

 BLT Tacos

BLT Dip 

And as always, back to simple original
BLT Sandwich! 

Bacon Cheddar Biscuits

I have made the Cheddar Bay Biscuits, and I've made Bacon Puffs! I've tried a lot of combinations including biscuits with bacon, but I've never been satisfied with the bacon flavor in the biscuit itself. Well, last night the light bulb went off! Take out the oil and substitute the grease/oil rendered from cooking the bacon! No one can yell at me about this one, because you are only subbing one oil for another! Nothing wrong with bacon "oil"! :-)

2 cups All-purpose Flour
1 teaspoon Baking Powder
3/4 teaspoons Salt
1/4 cup Crisco Shortening
2/3 cup Milk
1/4 cup Bacon Grease*
1 Egg
1 pound Bacon, fried and crumbled**
1/2 cup Onion, diced small
1 cup Sharp Cheddar Cheese, shredded

Sift together flour, baking powder, and salt. Using a fork or your hands, cut in shortening until all combined. Add the bacon, onions, and cheddar cheese to the flour mixture and stir to coat with flour.
Combine milk, bacon grease, and egg in a separate bowl. Whisk together.
Combine flour mixture and milk mixture in a large bowl. Stir gently until all combined.
Spoon batter into greased mini muffin tins. Bake for 12 to 14 minutes on 375 degrees until golden brown. Remove from pan onto a wire rack. Cover with a towel and serve warm.

* Reserve the grease after cooking the bacon and cool.

 ** I only use one cup of crumbles bacon, but the guys eat some every time. So, I cook the entire package!

Vidalia Upside Down Cornbread

Here's a twist on your usual cornbread. It's great with a big ole bowl of chili or chowder! Yum!!! When Vidalia Onions are not in season, I use any sweet onion. They all work, but my favorite is the Vidalia! 

I didn't quite let the onions cook long enough.
I should have put them on the

bottom rack to get more color.

1 stick butter, melted
3 large Vidalia onion, sliced 1/2 inch thick
   (or enough to cover the bottom of the pan)
3 (8 ounce) packages cornbread mix
3 eggs, beaten
1 cup whole milk
1 cup sour cream
1 1/2 cups grated sharp cheddar cheese
1/4 teaspoon salt

Preheat the oven to 400 degrees F.

In a 13x9 pan, add melted butter and onion slices. Bake for 10 minutes. In a large bowl, combine the cornbread mix, egg, milk, sour cream, cheese, and salt. Remove the onions from the oven and add the cornbread mix over the top. Bake for 30 minutes, until set and a toothpick inserted into the center of the cornbread comes out clean. Loosen the edges with a knife and invert on a serving plate. Allow to cool slightly before cutting into squares.

This is a mini version,

I made in my little cast iron skillet!

Just For Fun ~ What it takes to make 15 Gallons of Mama's Slaw

30-32 large heads of Cabbage

5 lbs of Carrots

3 or 4 gallons of Mayonnaise

(Depends on the yield from the cabbage)

1 bottle Lemon Juice

1 bag Sugar

Salt and Pepper

Multiple Coolers and Zip-Loc Bags

3 stations:
Peeling and cutting Carrots and Cabbage
Grinding Carrots and Cabbage
Mixing (Notice that I had to use one of the babies' chairs
 as a stool because the bowl/tote was so big! LOL)

Elliott took the pictures, 

but he was on the Cutting and Peeling Station.
The hubby was grinding and I was mixing.

And, THIS is the look I get 

when I try to tell him how to do something! LOL

Strawberry Poke Cake with Powdered Sugar Glaze!

My house smelled totally AWESOME when this cake was baking! It smelled like sweet, hot strawberries!!!

Cake:

1 package white cake mix

1 small package strawberry gelatin

1 cup water

1/2 cup oil

3 eggs, beaten

1/2 cup mashed strawberries

Glaze: *
1 cup Powdered Sugar
2 Tablespoons Milk or Water

Preheat oven to 350°. In a large bowl, combine dry cake mix, gelatin powder, water, oil and eggs. Beat on low speed 1 minute or until moistened; beat on medium until well blended. Don't over mix or the cake will be tough. Fold mashed strawberries into cake batter. Pour into greased and floured 9X13 baking pan. Bake 30 minutes or until a toothpick comes out clean. Cool 10 minutes. Slowly poke holes in the cake, as many as you want. Remove from pan and place on serving tray.

Mix powdered sugar and water (or milk) to make a glaze. Generously pour over the cake, filling the holes! Cool completely and cut and serve!

*Glaze can be doubled if you need more.