Sausage, Egg, and Cheese Biscuits

Guys. Sometimes, when I walk through Costco, something magical happens. They just hand me free food. And usually, I realize that even though I didn’t think I was hungry and didn’t think I wanted to try my 18th different kind of hummus, I really do. It’s great. Love Costco for that.

Well. A couple weeks ago, as I was wandering through getting my usual, this nice southern momma handed me half of a sausage biscuit. I’m usually not a sausage fan (and I still can’t really say I am, but my hubs and kids LOVE sausage), but in a moment of politeness, I took it. And, it was delicious. And it was stupid easy to make. And I was like, “Wait. I can do this kind of sausage for my lovers.” And then the heavens parted. And I wore a halo home. And my kids carried me around the house cheering something about me being the best mother ever. Yeah. Something like that.

Any. Way.

HaRk! A sausage, egg, and cheese biscuit. In MY kitchen!

Here’s what you need (at Costco):

Frozen Pillsbury Buttermilk Biscuits

Goolsby’s Country Sausage (Cause, with a name like Goolsby’s, it’s gotta be good, right?)

Eggs

Cheese

 

Directions:

Preheat oven and cook biscuits according to package. On an electric skillet, cook up as many sausage patties as you need. These ones cook fast and don’t produce tons of grease. In a frying pan, cook up some eggs (are y’all laughing at how stupid and self explanatory this recipe is? cause I am). Place cheese on top of egg for the last 30 second to melt. Assemble your breakfast biscuits.

I like to go all crazy one morning every couple weeks and cook up a dozen sausage biscuits. Then I let them cool completely. Put each one in a ziploc sandwich bag … then put them all into a gallon sized freezer bag … and BAM! Sausage biscuits in 30 seconds on school mornings.

My apologies. This isn’t really a recipe. More of just an idea … and recommendation. Those biscuits are yummy. And I’ll vouch for this brand of sausage. That is all, people. Enjoy. :D

Easy Korean Pork (or Chicken) BBQ

Alrighty. All you fast, cheap, and easy people … if you haven’t already done so, I would like to encourage you to check out the condiment aisle at Target. Specifically, Target’s ‘Archer Farms’ brand. Why? Because they don’t throw nasty garbage like high fructose corn syrup into their condiments and sauces. Can we all just agree to boycott anything with high fructose corn syrup in it? Please?!

Okay. So … I decided to try the Korean Style Barbecue sauce … um … it’s good. Real. Good. But, it’s a little spicy. My kids ate it, but had to grabs drinks of water in between each bite. I did add a few TBS of brown sugar to it, which I think helped the heat. But, it’s good, people. I promise. Here’s what you need (+ brown sugar):

1 cup Korean style barbecue sauce

1 cup cooked, diced pork (I used leftovers that I diced up and froze from a couple weeks ago because I’m sneaky like that)

1 pkg chow mein noodles

1 bag sugar snap peas

2-3 TBS brown sugar

1 small onion, diced (if you have it … I was out)

 

Directions:

In a skillet over medium-high heat, saute diced onion and pork together. Add bbq sauce and simmer for about 5 minutes so the meat can soak in the flavor. While it’s simmering, add the chow mein noodles to a pot of boiling water (they take 3 minutes to cook, literally). After the meat has simmered for about 5 minutes, add in the bag of snap peas and heat throughout (about 2 minutes). Drain noodles and throw them into the skillet. Toss to fully coat noodles with sauce. Serve with a tall glass of water (it’s not that hot, but it does have a kick). Super yummy. Stupid easy.

Pineapple Bread

Y’all have probably figured out by now that I make a lot of ‘bread’. Never regular bread. Never really use yeast. Always seems to have some sort pureed of fruit in it. Well. That’s because I can my own fruit. A lot of it. And … my kids are punks. And they go through cycles of eating my canned fruit and refusing my canned fruit. Which means I have a lot of canned fruit to use … somehow.

So. Behold. I give you Pineapple Bread … It’s delicious. I promise. Party on, y’all.

1/2 cup butter, softened

1 cup brown sugar

2 eggs

1 cup pureed canned pineapple (drain it then throw it in the blender)

2 cups flour

1 tsp cinnamon

1 tsp baking soda

1/2 tsp salt

 

Directions:

Preheat oven to 350*. Combine butter, sugar, eggs, and pineapple using electric mixer. Add cinnamon, soda, and salt. Mix until combined. Then add flour and combine. Pour into greased 8x8 baking dish (that’s the key – ditch your loaf pan!!!), SPRINKLE THE TOP WITH SUGAR, and bake for 25 minutes. Set the timer for 20 minutes and check on it.

* Sometimes I go all crazy and sprinkle it with brown sugar on top.

Meatball Surprise

Don’t you just love Pinterest?! I found this recipe on there and thought, “My kids would LOVE that!” And. THEY DID.



Here’s what you need:



24 meatballs (I just used Costco’s, but you could make your own)
4 cheese sticks (cut into 6 pieces each)
1 pkg Pillsbury Flaky Layers biscuits
Marinara Sauce

Directions:
Preheat oven to 350*. Divide biscuits into three (peel the layers apart, leaving three thin biscuits). Wrap the biscuit around a meatball and piece of cheese and close tightly. Place on greased cookie sheet, leaving space between each one, like this:



Then spray with olive oil (think … olive oil cooking spray). Then sprinkle with garlic salt. Bake at 350* for 15-17 minutes, or until golden brown on top like this:



Serve with marinara sauce for dipping. YUM! My kids went crazy!

Peanut Butter Kisses

Happy Valentines, y’all. I’ll be celebrating with these little babies. I know you wanna make them. And I promise you, this recipe is the best one. Chewy. Gooey. So yummy. Go make some. Now.

1/2 cup butter
1/2 cup peanut butter (I always use crunchy)
1 cup brown sugar
1 egg
1/2 tsp vanilla
1 1/4 cups flour
3/4 tsp baking soda
1/4 tsp salt

Hershey’s Kisses

Directions:

Thoroughly cream butter, peanut butter, sugars, egg, and vanilla. Sift together dry ingredients; blend into creamed mixture. Shape into 1-inch balls (I used a Pampered Chef scoop). Place 2 inches apart on greased cookie sheet (who really ever bakes on ungreased no matter HOW greasy the dough is?). DO. NOT. FLATTEN. Please. ;) Bake at 350 degrees for 10 minutes. No more no less. Do not overcook ... take them out when they are barely golden. Top with a Hershey kiss and allow to cool completely. Makes about 30 cookies.

Ranch Chicken Salad

Okay, so I didn’t actually use chicken in my recipe … I diced up the left over pork chops from a couple nights before. (Oh. Yes. I. DID.) They were tender. And they look like chicken. And my kids didn’t care. Waste not, want not.

Here’s what you need:

1 1/2 cups diced chicken (or leftover pork chops ;)

1/2 ish cup mayo

1/2 ish packet of ranch dressing mix

1/2 cup diced green pepper (or celery, or cucumber … whatever you have)

Directions:

Combine all ingredients and let rest in fridge for 1 hour, so that the herbs in the dressing sort of marinate and soften. Serve on rolls, a French loaf, sandwich bread, lettuce wraps, pita chips … whatever you’ve got! My kids LOVED this. But, then again … they are Texans … and would probably dip a boot in Ranch dressing and eat it.

Enjoy, y’all!!

Ugly Bread

This bread is dang ugly … but soooooooooo yummy. It kinda ‘deflates’ into a dense looking bread, but it’s really moist and tender and so yummy. You’re going to love it! (sorry … a few more ingredients than I usually require you to have, but they’re all pretty basic) It’s caramel-y … and seriously like a party in your mouth. Go use your old bananas before they liquefy!!!

3/4 cup butter, softened

1 (8-ounce) package cream cheese, softened

2 cups sugar

2 large eggs

3 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups mashed bananas (like, 3 bananas)

1 cup chopped pecans, toasted

1/2 teaspoon vanilla extract

 

1/2 brown sugar, 1/4 cup butter, 1 tsp cinnamon (for topping)

 

Directions:

Cream together butter and cream cheese at medium speed using electric mixture. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Add salt, soda, and baking powder. Mix in flour. Stir in bananas, pecans, and vanilla. Spoon batter into 2 greased 9x9 baking dishes or muffin tins (ditch the loaf, trust me).

In a separate bowl, melt 1/4 cup butter. Add 1/2 cup packed brown sugar and 1 tsp cinnamon. Stir until well combined. Sprinkle evenly across the top of each dish.

Bake at 350° for 30-40 minutes or until a long wooden pick inserted in center comes out clean and sides pull away from pan, shielding with aluminum foil last the 15 minutes to prevent browning, if necessary. Check on it at 30 minutes and assess the situation. ;)

Peanut Butter Frozen Hot Chocolate

Oh good gracious. It’s like a Reese’s Peanut Butter cup in a glass. It’s going to rock your world. And, you’re gonna die when you see how stupid easy it is. You’ll forgive me for not being your beer drinking buddy. I promise.

Here’s what you need:

4 pkgs hot chocolate mix

1/2 cup peanut butter

3 cups milk

10-12 ice cubes (add them one at a time)

 

Directions:

Pour milk into blender (you don’t have to use almond milk, that’s just what we drink). Pour in the 4 packets of hot chocolate mix. Add peanut butter. Blend on high until smooth. Then, while blending on high, drop ice cubes, one at a time, into the blender. Stop adding ice when the desired consistency is achieved.

* This stuff is dangerous because, inevitably, you always have these 3 ingredients in your house. Uh oh.

Sobered Up Pork Chops

So, I saw a similar recipe to this on Pinterest … but instead of Ginger Ale, it called for a bottle of beer. And it was called ‘Drunken Pork Chops’. Y’all. Believe it or not, I’ve never bought beer in my life. I’ve never drank it either. I know. Can we still be friends?



For the crock pot:
8-10 pork chops (I used boneless)
2 cups ginger ale
1/2 cup brown sugar
1/3 cup ketchup
1 small onion, diced
potatoes and carrots
garlic salt and pepper

For gravy:
3/4 cup milk
2 TBS cornstarch
2 chicken (or pork, if you can find it) bouillon cubes
salt and pepper to taste



Directions:

First of all, do yourself a massive favor and buy some slow cooker liners. They’ll change your life. Special thanks to my girl, Andrea, for introducing me to them.

Put your pork chops in the crockpot. As always, mine were frozen solid. Shake a little garlic salt and pepper on top of the meat. Throw the diced onion on top. Whisk together to the ginger ale, sugar, and ketchup. Pour it over the top and let it cook for 8 hours on HIGH. For the last 1.5-2 hours, throw in a bag of baby carrots and a few potatoes, cut into bigger chunks.

When the meat is tender, remove all the carrots and potatoes and pour the juices into a sauce pan to make a gravy. Add the bouillon cubes to the juices and bring to a boil. Add the cornstarch to the milk and whisk until the cornstarch is dissolved. Then, pour milk mixture into the broth and whisk to prevent any lumping. Gravy should thicken quickly. If not … repeat the whole milk mixture thing. ;) Salt and pepper the gravy to taste. I added pepper because it was a little sweet.

Enjoy.

Peach Bread

A couple weeks ago, my sweet sister-in-law Angela came over for family dinner and brought peach bread. When she told me what it was, I was like “Dude. I’ve never heard of that before.” Then I tried it and I was like, “Dude. How have I lived without this in my life.”

Especially because I love canning. I can my own peaches, pears, pineapple, apple pie filling, salsa, spaghetti sauce, cherries, blackberries, pepper jelly, bbq sauce, marinated peppers, orange marmalade, applesauce … okay, I’ll stop. And you know what? I’ve got TONS of peaches to use.

So, I asked her for her recipe … but she just moved into a new home and she’s got 4 babies under 7 years old and she’s a little swamped. So a couple days ago, I got a wild hair and thought I could make my own recipe using my favorite banana bread recipe as the blueprint. And you know what? IT WORKED!!!! Bam. So. Here you go …



1/2 cup butter, softened
1 cup brown sugar
2 eggs
1 cup pureed canned peaches (drain them then throw them in the blender)
1/2 cup chopped pecans (if you want)
2 cups flour
1 tsp cinnamon
1 tsp baking soda
1/2 tsp salt

Directions:

Preheat oven to 350*. Combine butter, sugar, eggs, and peaches using electric mixer. Add cinnamon, soda, and salt. Mix until combined. Then add flour and combine. Pour into greased 8x8 baking dish (that’s the key – ditch your loaf pan!!!), SPRINKLE THE TOP WITH SUGAR (I forgot to do that, but it changes everything and makes it so delicious), and bake for 25 minutes. Set the timer for 20 minutes and check on it.

Holy cow. So yummy!!! And, seriously GENIUS if you need to use up some of your canned peaches from food storage.