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Sausage Gravy
Ingredients:1 pound breakfast sausage3 tablespoons of butter1/4 cup of all-purpose flour3 cups of whole milksalt and pepper to taste Directions:In a large skillet over medium high heat, cook the sausage until brown and crumbly. If excess oil, drain while keeping a solid tablespoon of the sausage oil in the pan. Add the butter and stir well until melted. Sprinkle sausage with flour, stir, and allow to cook for several minutes until the flour can absorb some of the fat and get golden brown. Add the milk and salt/pepper and stir. Continue stirring occasionally over medium heat until gravy thickens, 5-10 minutes. Serve over biscuits.
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Caesar Dressing
Make this dressing! It’s so easy and you’ll never want a bottled Caesar dressing again! Ingredients:2 cloves of garlic, minced or pressed1 cup of mayonnaise2 teaspoons of dijon mustard1/2 teaspoon of mustard powder1 tablespoon of white vinegar2 teaspoons Worcestershire sauce1/2 cup shredded Parmesanjuice of half a lemon2 tablespoons of olive oil1/2 teaspoon of ground black pepper Directions:Add all of your ingredients to the food processor except for the olive oil. If your food processor has chop and puree options, select puree. Begin to puree your ingredients. Slowly add one tablespoon of olive oil into your food processor while it purees. Turn your food processor off, and test your dressing. Slowly…
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Cornbread
Ingredients:2 boxes of Jiffy corn muffin mix4 eggs beaten3/4 cup melted butter1 package frozen corn (12 ounces)1 medium onion, diced1 cup cottage cheese1 pinch of sugar Directions:Preheat oven to 375 degrees. Combine all ingredients and mix well — it will be thicker than you expect. Pour into buttered 9″ x 13″ casserole dish. Bake in oven for 35-40 minutes until golden brown. This cornbread is very moist and dense. Let it cool for 10 minutes for best flavor.
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Buttermilk Biscuits
Ingredients:2 1/2 cups all-purpose flour2 tablespoons baking powder1 teaspoon salt1/2 cup cold butter, cubed1 cup cold buttermilk Directions:Preheat oven to 425°F. In a large mixing bowl, whisk together flour, baking powder, and salt. Add butter and cut in with a pastry blender until pea-size clumps form. Create a well in the center of the mixture by pushing the mixture toward the sides of the bowl. Pour buttermilk into the well. Mix gently with a fork until JUST combined. Turn the dough out onto a floured surface and create a rectangle using your hands. Fold the dough into thirds (like folding a letter). (Fold left side over center, then right side,…
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Buttered Rosemary Rolls
Y’all. These are SINFUL. Like so dang good. Make them STAT! Everyone you serve them to will think you’re an amazing bread maker. Tricks on them…they are frozen, but no one will know! Ingredients:Rhodes Brand frozen rolls (Walmart sells these)melted, salted butterfresh chopped Rosemary (you really need the fresh stuff here)course sea salt Directions:Spray a cast iron skillet with cooking spray (or coat with olive oil). Place frozen rolls in the skillet, leaving plenty of room for rising. Cover and allow to rise for several hours (I usually put mine on top of my stove and cover with a towel before going to work). After rising, brush rolls with melted…
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Broccoli Cornbread
Ingredients:1 small yellow onion, chopped3 large eggs, lightly beaten1 cup cottage cheese, well drained1 teaspoon salt1-8 ounce package of corn muffin mix1/2 cup butter, melted1-10 ounce package of frozen chopped broccoli, thawed & drained (about 1/2 cups) Directions:Preheat the oven to 400 degrees F. Grease a 8×8 pan. Cook onions on medium low heat over oil, until translucent. Remove from heat and let cool. Stir eggs, cheese, salt together till combined. Add corn muffin mix, butter, broccoli, and cooled onions. Pour mixture into baking dish and bake for 25-35 minutes, or until golden brown. Let stand for 5 minutes before removing pan.
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Strawberry Trifle
Ingredients:1 box of yellow cake mix1 eggoil for cake mixstrawberriessugar1 large tub of cool whip1 tub or 1 recipe of cream cheese icing Directions:Bake yellow cake mix according to package directions. Let cool. Chop strawberries and cover with sugar. Let sit to form a syrup for 2-4 hours. Mix cool whip with cream cheese icing. Layer crumbled yellow cake, strawberries in syrup, and then cool whip mixture. Do another layer and top with a few strawberries. Chill and serve cold.
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Crème Brûlée
Ingredients:6 egg yolks1/2 cup of sugar2 cups of heavy cream1 teaspoon of vanilla extractGranulate sugar for topping Directions:Crack egg yolks into a bowl. Add sugar and whisk until pale in color (2-3 minutes). Heat cream and vanilla extract on the stove top. Temper cream mixture into egg yolks, whisking constantly. Once cream and eggs are mixed, pour into ramekins. Add hot water around the ramekins. Bake at 325 for 20-30 minutes. Wrap in saran wrap and let chill for two hours to overnight. When ready to serve, top with sugar and torch.
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Stuffed Meatballs in a Tomato Cream Sauce
Ingredients:Meatballs:1 pound of ground beef2-3 mozzarella cheese sticks, chopped into bite sized piecesseasonings of choice Tomato Cream Sauce:6 ounce can of tomato paste15 ounce can of tomato sauce1 cup of heavy creampaprika to tastebasil to taste Directions:Heat oven to 350. Mix meat with seasonings of choice (I use garlic powder, onion powder, Italian seasoning, Worcestershire sauce, seasoning salt, and pepper). Roll into balls. Cut cheese sticks into bite sized pieces. Push cheese into the center of the meatball and seal. Place meatballs on sprayed parchment paper. Bake for 15-20 minutes rotating once while they cook (You can finish these in a pan to sear them, but it’s not necessary). While…
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Tomato Pie
Ingredients:1 frozen deep dish pie shell3-4 tomatoes1 small onion, slice into thin strips1/4 cup fresh chopped basil1 cup mayonnaise1 cup grated cheddar cheese (I use sharp and grate your own!)salt and pepper to taste Directions:Preheat oven to 400 degrees. Poke holes in the pie shell and bake for 10 minutes. While the pie shell is baking, slice tomatoes, onions and basil. In a small bowl, mix together the mayo, cheddar cheese, and salt and pepper. Once the pie shell has cooled, layer tomatoes, onion, and basil. Repeat once more. Now, scoop the mayo/cheese mixture on top and spread to cover the top. Bake at 350 for 30-45 minutes.
