Sausage Pie

OK, so the title doesn’t sound THAT appealing, right? There’s just no good name for this dish! It is beyond delicious though. And you can make it for breakfast, lunch or dinner. The original recipe calls for ground beef, kind of making it a play on a cheeseburger, but sausage sounded SO much better. It’s sure to please adults and kids. Give it a try!

1 lb Jimmy Dean sausage

1 small onion, chopped

1 cup shredded cheddar cheese

1 cup milk

1/2 cup Bisquick mix

2 eggs

Seasoned salt to taste

 

Heat oven to 400 degrees. Spray a 9 inch pie plate with non-stick cooking spray. Cook sausage and chopped onion in a skillet until sausage is no longer pink. Drain excess fat. Add seasoned salt if you want, but I find that there's enough salt in the sausage and cheese to suffice. Spread into pie plate. Sprinkle cheese over top of sausage.

In a small bowl, whisk together milk, eggs and Bisquick. Batter with be thin. Make sure to get out as many clumps as you can. Pour over meat mixture.

Bake for 25 minutes or until knife comes out clean. This make just enough for our family of 5. Enjoy!

Scotcheroo Bars

These are so easy and are sure to please anyone eating them. They are a quick dessert when you don’t have a lot of time. You can’t eat just one!!

1 cup sugar
1 cup light corn syrup
1 1/2 cups peanut butter, creamy or chunky
6 cups rice krispies
1 cup milk chocolate chips
1 cup butterscotch chips

In a heavy saucepan add the sugar and corn syrup together.  Cook together until it starts to boil, stirring constantly.  Then remove from heat and stir in the peanut butter until it has melted and blended in well.  Have the six cups of rice krispies in a big mixing bowl.  Pour the warm peanut butter mixture over the cereal. Fold together until all of the rice krispies are covered. Press into a 9x13 inch pan that has been sprayed lightly with non stick cooking spray.
In a microwave safe bowl melt the milk chocolate chips and butterscotch chips together. (microwave for about 20 seconds, stir and then microwave for another 20 seconds) Stir until well blended and spread over the rice krispie mixture.  Let set up for about an hour and then ENJOY!
*From Six Sister Stuff

Creamy Spinach Tortellini

This is such an easy weeknight meal! So fast and the kids are sure to enjoy it. It also sneaks in some spinach without the kids realizing what they’re eating. LOVE IT!

1 bag regular sized Barilla three cheese tortellini (8 oz) or 16 oz fresh tortellini in the refrigerated section of your grocery store
2 t minced garlic
1 cup chopped fresh spinach
1 (14.5 ounce) can petite diced tomatoes
1/2 t salt
1/4 t pepper
1 1/2 t dried basil
1 t onion flakes
2 T flour
1 1/2 cups half-and-half (I just use milk)
1/4 cup grated Parmesan cheese


Begin by boiling your tortellini noodles until they are al dente. Follow the directions on the bag for boiling time. While the tortellini is boiling, chop the spinach roughly. Heat a large skillet using medium heat and put the two teaspoons of minced garlic into it. Sautee it briefly until fragrant, about thirty seconds or so.


Add into the skillet the petite diced tomatoes (undrained), spinach, salt, pepper, dried basil, and onion flakes. Cook and stir over medium high heat until the mixture begins to bubble.


In another bowl, combine the flour and half-and-half (or milk). Whisk until fairly smooth. Add the creamy mixture into the the skillet along with the parmesan cheese.Heat through and reduce the heat to medium low and continue to stir and cook until it thickens, about 5 minutes. Add the drained tortellini and mix together gently. Enjoy!


*From bombshellbling.com

Biscuits and Gravy

My husband requested this when I was figuring out our weekly meal plan. I went on the hunt for the perfect recipe and then there it was…The Pioneer Worman strikes again. I always know that if she’s made it and posted it, then it has to be good. We have this for breakfast, dinner and even have the leftovers for lunch! It’s so yummy and sure to please. 

The best part of the whole thing are the homemade biscuits. I could literally eat the entire pan because they’re so flaky, buttery and delicious. I sometimes just make the biscuits to accompany other dinners I’m making.

BISCUITS
3 cups flour
2 T baking powder
1/2 t salt
1-1/2 sticks (3/4 Cup) cold butter, cut into pieces
1-1/4 cup buttermilk (regular milk can be substituted)


SAUSAGE GRAVY
1 lb Jimmy Dean sausage
1/3 cup flour
4 cups milk
1/2 t seasoned salt
2 t black pepper


BISCUITS
Preheat oven to 400 degrees.
Add flour, baking powder, and salt to the bowl of a food processor (or a large bowl.) Add butter pieces and pulse until butter is completely cut into the flour mixture (or use a pastry cutter if using a bowl.) While pulsing (or stirring) drizzle in the buttermilk until dough just comes together and is no longer crumbly.
Drop in clumps on two baking sheets, then bake for 15-17 minutes, or until golden brown.


SAUSAGE GRAVY
With your finger, tear small pieces of sausage and add them in a single layer to a large heavy skillet. Brown the sausage over medium-high heat until no longer pink. Reduce the heat to medium-low. Sprinkle on half the flour and stir so that the sausage soaks it all up, then add a little more until just before the sausage looks too dry. Stir it around and cook it for another minute or so, then pour in the milk, stirring constantly.
Cook the gravy, stirring frequently, until it thickens. (This may take a good 10-12 minutes.) Sprinkle in the seasoned salt and pepper and continue cooking until very thick and luscious. If it gets too thick too soon, just splash in 1/2 cup of milk or more if needed. Taste and adjust seasonings.
Spoon sausage gravy over warm biscuits and serve immediately!


*From The Pioneer Woman

Cinnamon Scones

Do you ever want to just do something different? I feel like that ALL the time! I decided to delve into the world of scones. I’ll never look back now! They are seriously SO delicious and so fast and easy in the morning. They can even be a great after-school snack or we’ve even had them for dessert. They’re so versatile.

 And for some reason, when I make them I feel a little more sophisticated…maybe a little British! Ha! Actually, recently my husband has been drinking lemon herbal tea with local honey for his allergies. Last time I made these, he curled up on the couch with his tea and scone and thoroughly enjoyed it, while I sat by and giggled to tears.

The possibilities of different combinations for scones is endless. My next scone adventure…White Chocolate Raspberry. Can’t wait! 

For the scones: 1 1/2 cups flour + more for cutting board
1/2 cup whole wheat flour
1/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon cream of tarter
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup cold butter, cut into 1/2" cubes
1/2 cup plain Greek yogurt (sour cream can be substituted)
1 egg
1/2 cup cinnamon chips

For the glaze: 1/2 cup powdered sugar
1/2 teaspoon cinnamon
1 1/2 teaspoons milk

Preheat the oven to 350F. Cover a cookie sheet with nonstick spray, parchment paper or nonstick pad.
In a large mixing bowl, whisk together the dry ingredients (flours, sugar, baking powder, baking soda, cream of tarter, salt and cinnamon).

Cut in butter, using a pastry cutter or fork until the butter is the size of peas.
In a separate bowl, whisk together egg and yogurt. Add to the dry mixture and mix until just combined.

Turn dough out onto floured cutting board. Knead a few times to bring the dough together, and shape into a ball. Gently press down to make the dough into a disc, approximately 8-9" in diameter. Use a sharp knife to cut (like a pizza) into eight triangles.

Transfer scones to the prepared baking sheet, making sure to space about 2" apart (they will increase in size as they bake). Bake for 15 minutes or until golden brown. Remove from the oven and transfer to a wire rack to cool.

While the scones are cooling, make the glaze by whisking all ingredients together until smooth. Drizzle over completely-cooled scones just before serving and allow the glaze to dry slightly before serving.

Makes eight scones, or four large scones if you prefer. Store the un-glazed scones in an airtight container at room temperature for up to three days. Keep the glaze refrigerated. Or, store the prepared scones in an airtight container in the freezer for up to three months.

*From Buttercream Fanatic 

BYU Brownies

These are MY take on the BYU Brownie. I’m not much of a mint fan, but these are delicious! I use my homemade brownies with a mint buttercream, topped with a chocolate ganache. These are a total hit!

For the Brownie:

In a bowl, combine and stir until thickened: 3/4 cup cocoa
1/2 tsp baking soda
1/3 cup melted butter
1/2 cup boiling water

Add in order listed:
2 cups sugar
2 eggs, slightly beaten
1/3 cup melted butter
1 tsp vanilla

Then add:
1 1/3 cups flour
1/4 tsp salt

Stir in a little less than 1 cup chocolate chips. (no more or brownies may fall apart when cut)
Pour into greased 9x13 inch cake pan. Bake 30-35 minutes in a 350 degree oven, or until brownies begin to pull away from sides or toothpick inserted comes out clean. Do not over bake. Cool in pan.

For the Mint Icing:

5 Tbsp. margarine
dash of salt
3 Tbsp. milk
1 Tbsp. light corn syrup
2 1/3 c. powdered sugar
1/2 tsp. mint extract
1-2 drops green food coloring

Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Add mint extract and food coloring. Mix. Add milk gradually until the consistency is a little thinner than cake frosting.
Spread mint icing over cooled brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and add a layer of chocolate ganache.

Chocolate Ganache:

2 cups chocolate chips
4T heavy whipping cream

Combine together and put in a microwave safe bowl. Microwave in 20 second increments, stirring in between, until it’s smooth. Remove brownie pan from the freezer and pour on ganache. Allow ganache to cool and set and cut into squares. Enjoy!

*Icing from BYU Magazine

Mississippi Roast

I’m always game for a new roast recipe that I can do in the crock pot. This might be my new favorite!! It’s SO delicious, moist and flavorful. 5 simple ingredients and you’re set for the perfect Sunday dinner!

1 3-pound chuck roast
1 1-ounce packet of dry ranch seasoning mix
1 1-ounce packet of dry au jus gravy mix
6 tbsp. butter
¼ cup water
5-6 pepperoncini

Add ¼ cup of water into the insert of your slow cooker then place the chuck roast on top. Sprinkle the dry ranch seasoning mix on top of the chuck roast, then sprinkle the dry au jus mix on top, then place 6 tbsp. of butter on top of the roast, and finally 5-6 pepperoncini around the roast.

Cook on low for 8 hours. Shred and serve with gravy.

*You can serve this with a side of mashed potatoes and vegetables, or serve it on top of white/brown rice, or make a sandwich out of it. The gravy can get pretty salty by itself so I’d go light on the salt for the side dishes that you’re serving with this roast.

* From Table For Two