Biscuit and Sausage Gravy Casserole

Ingredients :
1 lb of Sage flavored sausage
1 yellow onion diced
4 tbs flour
2 cups milk
8 oz cream cheese, softened and cubed
salt and cracked black pepper to taste
1 package Crescent rolls
1 package Golden Layers Flaky Biscuits

Using a large, deep skillet cook crumbled sausage over medium heat until browned.
TIP: Dice up your onion while you wait!
Drain all grease except about 1 tsp. and add diced onion and cook until softened, about 5 minutes.
Meanwhile preheat oven to 350 and in a large sauce pot heat milk over medium low heat and whisk in flour.
Cook and constantly stir for 3-4 minutes until slightly thickened.
Then add cream cheese and stir until melted. Keep whisking and get all those lumps out!
Add salt and pepper to taste 🙂
Pour sausage mixture into gravy or gravy onto sausage mixture and stir it up!
Grease a 9X13 baking dish, then spread out flat sheet of crescent roll.
TIP: have fun opening the crazy cans!
Pour sausage gravy onto the crescent sheet and spread to cover.
Top with flaky biscuit dough, spaced evenly on top.
Bake for 20-22 minutes at 350 degrees until biscuits are golden brown on top.
Tips and Observations:
This dish is way more delicious than we planned on it being!
The gravy taste soooo good, and we come from a family who has had the same gravy recipe for years and we were pretty weary of this one, but it might be even better than what mom used to make 😉
Make sure you grease the pan!
We will use the Jr Grands biscuits next time in order to fit more biscuits on top
If you love this recipe please enjoy and share!

Easy Penuche Fudge

20 minutes active; 2+ hours inactive to prepare serves 10

2 cups brown sugar
1 cup (2 sticks) unsalted butter
3 cups powdered sugar, sifted
1 (5 oz.) can evaporated milk
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup pecans or walnuts, roughly chopped
Non-stick spray, as needed

Grease a 9×5-inch loaf pan with non-stick spray, then line pan with parchment paper or plastic wrap.
Combine butter and brown sugar in a heavy-bottomed saucepan over medium-low heat until butter is melted and sugar has dissolved. 2-3 minutes.
Pour in evaporated milk and bring mixture to a boil, then remove from heat and let cool for 30 minutes, or until cooled to the touch.
Stir in vanilla extract and salt until combined, then, working in batches, beat in powdered sugar.
Once sugar is incorporated, fold in chopped nuts, then transfer mixture to greased and lined loaf dish.
Refrigerate, uncovered, for 20-25 minutes, or until set, then slice, serve and enjoy.

Texas Roadhouse’s Rolls with Honey Cinnamon Butter


2 cups milk

3 Tablespoons butter

1 Tablespoon active dry yeast

1/2 cup warm water

1/2 cup sugar, divided

1/2 cup honey

7 1/2 cups flour (up to 1/2 cup more or less), divided

2 eggs

2 tsp salt


For the Honey Cinnamon Butter:

1 stick (4 ounces) unsalted butter, at room temperature

1/4 cup powdered sugar

1/4 cup honey

1 teaspoon ground cinnamon

How to Make It

Put milk in a small saucepan over medium heat. Bring to a boil and remove from heat. Allow to cool slightly. (Or you can heat it in the microwave until boiling, about 3 minutes.)
Melt 3 Tbsp of butter in the microwave. Set aside.
Combine yeast, warm water and 1 Tablespoon sugar in a mixing bowl. Allow yeast to bubble.
Add remaining sugar, honey, milk, and 3 1/2 cups of flour to the yeast mixture. Mix together for a couple of minutes.
Add melted butter, eggs and salt; mix well.
Add additional flour 1/2 cup at a time until dough begins to separate from the sides. Let rest for a few minutes.
Knead dough for about 5 minutes. Add additional flour by the Tablespoon if dough gets sticky, but should be moist. (Don’t dry it out.)
Remove dough from the bowl and grease the bowl. Return dough to the bowl and turn it over so all sides are covered in grease. Loosely cover bowl with greased plastic wrap. Allow to rise until doubled in size, about 45 minutes, depending how warm your house is. (I put mine in the microwave that was warm from heating my milk and butter.)
Once the dough has doubled, punch it down to release the air. Empty dough onto a lightly floured work surface. Using a rolling pin, roll the dough out till it is about 1/2-inch thick.
Fold the dough in half, so it’s now about 1-inch thick, roll over the dough a little bit to seal the two halves together. Cut the dough into approximately 2-inch squares.
Place dough onto a greased baking sheet and cover loosely with greased plastic wrap. 10. Allow to double in size again, about 1 hour.
Bake at 350*F for about 15-20 minutes, until golden brown.
Immediately rub the tops of the rolls with additional butter. Best served warm. Store extras in a zip-top bag.
For the Honey Cinnamon Butter:

In the bowl of an electric mixer fitted with the whisk attachment, beat the butter for 30 seconds, or until pale in color. Add the powdered sugar, honey, and cinnamon and beat until well combined, light, and fluffy, about 1 to 2 minutes. Serve immediately or store, covered, in the fridge for up to 5 days. Bring to room temperature before serving.

Serve the rolls warm with the cinnamon butter.

Pineapple Sunshine Cake

1 box yellow cake mix

4 eggs

1/2 cup oil (I used vegetable oil)

1 (8 oz) can crushed pineapple with juice

1 (8 oz) container whipped topping, thawed
1 small box instant vanilla pudding

1 (8 oz) can crushed pineapple with juice

Preheat oven to 350 degrees. Spray a 9×13 pan with cooking spray.

In a large bowl, combine cake mix, eggs, oil, and 1 can of crushed pineapple with the juice. Mix well.

Pour into prepared baking pan and bake for 25-30 minutes, or until toothpick inserted in center of cake comes out

clean. Allow to cool completely on a wire rack.

In a medium sized bowl, fold together whipped topping, box of vanilla pudding, and 1 can crushed pineapple with

the juice. Spread over the top of cooled cake. Enjoy!

Garlic Shrimp Pasta

Garlic Shrimp Pasta

1 lb medium shrimp, deveined and tails removed
1 lb spaghetti noodles (more or less, depending on family size)
6 -8 garlic cloves, according to personal taste, minced
1/4 cup butter
olive oil (3 drizzles)
italian seasoning
fresh ground pepper
red pepper flakes
herbs (according to taste)


1 Boil pasta in water till tender, save 1 cup of pasta water for use later. I always put some oil, salt, and fresh herbs in with my pasta when I boil it. Drain and set aside when done.
2 While pasta is boiling, wash shrimp.
3 Melt butter over medium heat. Add shrimp.
4 Let cook till a little pink and starting to curl. Then add garlic.
5 Cook 5-7 min., add oil. Continue to stir till shrimp is pink and curled.
6 Add pasta to skillet. Add seasonings. Add just enough saved pasta water till it is not dry but not swimming in liquid either. Depending on amount of pasta this requires 1/2 the cup or all of it. Start with adding 1/4 of it then work up from there.
7 Keep tossing all ingredients around in skillet till all is incorporated and hot.

Easy One-Pan Chicken Marsala

4 Boneless Skinless Chicken Breast Halves
Kosher Salt, to taste
Ground Black Pepper, to taste
2 Tablespoons Butter, divided
2 Tablespoons Olive Oil, divided
2 Cups Sliced Mushrooms (about ½ pound)
2 cloves Garlic, minced
1 Cup Marsala Wine
1 Cup Chicken broth
½ Cup Heavy Cream
¼ Cup Chopped Fresh Parsley (Optional) (garnish)

Place the chicken breast halves between two sheets of plastic wrap or in a resealable freezer bag on a solid, level surface. Use the smooth side of a meat mallet or a rolling pin to pound the chicken into an even ½-inch thickness. Season the chicken with salt and ground black pepper.
In a large skillet over medium heat, heat 1 tablespoon of butter and 1 tablespoon of olive oil. Add the chicken and cook it for 2-4 minutes per side, or until it’s golden brown and cooked through. Remove the chicken and set it aside.
Increase the heat to medium high and add the butter and olive oil to the pan. Sauté the mushrooms for 2-3 minutes or until they’re starting to brown.
Add the minced garlic and cook for about 1 minute or until it’s fragrant.
Add the Marsala wine, bring it to a simmer, and cook for 1-2 minutes.
Add the chicken broth and heavy whipping cream and bring it to a simmer. Reduce the sauce for 5-10 minutes, or until it starts to thicken.
Add the chicken back into the pan, coat each side with sauce, and cook it for 1-2 minutes until it’s heated through. Serve the Marsala chicken warm with pasta, mashed potatoes, or veggies.
Source :

Here’s Why You Should Always Place an ice Cube on Your Burgers

Here’s Why You Should Always Place an ice Cube on Your Burgers
Are you a burger fan? You probably are, and you’ve done your grilling a certain way for some time now and you’re happy with it, right?

Are you confident that there is no better way of preparing a tasty all – American on a Sunday afternoon with friends?
Well, let us show you a video with a guy that brings nothing shorter than a burger grilling revolution.
We start off with some ice cubes. It turns out they’re not only good for cooling down drinks but have also found their application in meat grilling. Who knew, right?
And this is not just some experiment. This actually produces the tastiest juiciest burgers. It is a must try!
Another hack discussed in the video addresses the uncomfortable issue of overcooking your meat on the grill. We’ve all been there. It’s dry, tasteless and you can barely chew a piece of it. So how do you make sure that never happens to you again? No worries, cause The ‘Grill Master’ has you covered!
You just watch the video and thank us next Sunday at the family barbecue gathering, where you impress everyone with your burger grilling skills.
Share this with your barbecue friends


Orange Dreamsicle Salad

Orange Dreamsicle Salad

1 box orange Jell-O

1 box instant vanilla pudding

1 cup boiling water

1/2 cup cold water

1 Cool Whip 8 oz.

1 can mandarin oranges 14 oz. , drained

1 cup mini marshmallows


In a large bowl combine orange Jell-O and boiling water.

Whisk until Jell-o is dissolved.

Add cold water and allow to chill for 15 minutes in refrigerator.

Slowly whisk in vanilla pudding mix until smooth and chill for another 15-20 minutes or until it becomes slightly thickened.

Fold in Cool Whip, mandarin oranges and marshmallows

Cheesy Scalloped Potatoes

4 cups thinly sliced potatoes
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 teaspoon salt
1 dash cayenne pepper
1 cup grated sharp cheddar cheese
1/2 cup grated cheese, to sprinkle on top


In a small sauce pan, melt butter and blend in flour. Let sit for a minute. Add all of cold milk, stirring with a whisk. Season with salt and cayenne. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk. Reduce heat and stir in cheese. Place a half of the sliced potatoes in a lightly greased one quart casserole dish. Pour half of cheese sauce over potatoes. Repeat with second layer of potatoes and cheese sauce. Sprinkle the remaining cheese on top. Top with some paprika for color. Bake uncovered for about 1 hour at 350°F.

German Chocolate Pecan Pie Bars

Pecan pie meets German chocolate cake and baked into cute little squares! Need I say more?? 😍

Okay, I’ll say a little more. These German chocolate pecan pie bars are super addictive and perfect for a Thanksgiving dessert. Or really any occasion! They are also paleo, gluten free, and can be easily made dairy free.

I LOVE a good German chocolate cake. Super moist chocolate cake with that ooey gooey light brown frosting filled with coconut. YUM!!! And pecan pie? Well, it’s definitely one of my holiday favorites. I chose to combine the two into one flavor-packed masterpiece! And dang is it good.

3 cups pecan halves and pieces
1 3/4 cups flour
3/4 cup powdered sugar
3/4 cup cold butter, cubed
1/4 cup Rodelle Gourmet Baking Cocoa
1 1/3 cups semisweet chocolate chips
3/4 cup cup packed brown sugar
3/4 cup light corn syrup
1/4 cup butter, melted
3 large eggs, beaten
1 cup sweetened coconut

How to make it :’
Preheat oven to 350 degrees. Bake pecans spread out in a single layer on pan for 8 mins, stirring halfway through. Line the bottom and sides of a 13X9 pan with aluminum foil, then spray with baking spray. Pulse flour, powdered sugar, butter and cocoa in a food processor about 6 times until mixture resembles coarse meal. Press mixture on bottom and 1/4 inch up sides of prepared pan.
Bake at 350 for 15 mins. Remove from oven and sprinkle chocolate chips over crust, let cool completely about 30 mins.
Whisk together the brown sugar, corn syrup, melted butter and eggs until smooth. Stir in the coconut and toasted pecans. Spoon and spread mixture onto prepared crust.
Bake at 350 for 20 to 25 mins or until golden and set. Cool completely on a wire rack. Lift bars using ends of foil as handles. Cut into squares with a serrated knife. Store in an airtight container.

Beer battered halibut

You will need:
3-4 lbs halibut filets (or substitute similar firm-fleshed fish)
2 egg whites
1 cup flour
1/2 teaspoon salt
2 teaspoon canola oil
1 cup beer


Cut halibut into pieces, about 3 inches square. Pieces should be no more than an inch thick; slice in half horizontally if necessary. Pat dry. In a small bowl, beat egg whites until stiff. Set aside.

In medium mixing bowl, combine flour, salt, and oil. Pour in beer and whisk until just smooth. Fold in egg whites.

Heat about 1/2 inch of canola oil in a large saute pan, then reduce heat to medium-low. Dip each piece of fish into the batter and fry for about 8-12 minutes per side, depending on size and thickness. As each piece comes out of the oil, drain on paper towels. Serve immediately, with tartar sauce.

This also makes delicious sandwiches the next day, spread with more tartar sauce and topped with a few leaves of crisp lettuce.

Brussels Sprouts In Garlic Butter

Yummy, Please make sure to Like and share this Recipe with your friends on Facebook and also follow us on facebook and Pinterest to get our latest Yummy Recipes.

Roasted Brussels Sprouts are fast and easy to prepare for a fresh green addition to your dinner. These Brussels sprouts are coated with a simple garlic butter and roasted in the oven.
Brussels sprouts are one of those vegetables that people either love or hate. These little sprouts look and taste a bit like tiny cabbage. They are quite versatile in flavors they can be mixed with and ways to cook them.

Personally, I love Brussels sprouts, especially if they are a little crunchy and coated with something tasty. One way to enjoy crunchy Brussels sprouts is by slicing them thinly and making a fresh salad. Another way is to cook them a little less so they retain some crunch.

When I roast Brussels sprouts, I cook it enough where they are still a bit crunchy.

Brussels sprouts can be mix with many different flavors. Make them a little sweet with honey and butter. You can make them tangy with some Balsamic vinegar and oil. Or, flavor them with simple garlic butter for aromatic, amazing tasting veggies.

To Make this Recipe You’Il Need the following ingredients:

15 Brussels sprouts, halved lengthwise

1 1/2 tablespoons butter

1 1/2 tablespoons olive oil

3 cloves garlic, smashed with the flat of a knife

freshly grated parmesan cheese (optional)

salt and pepper


1.Melt butter and olive oil in a medium skillet (over medium-high heat) until butter is foamy.

2.Reduce heat to medium, add smashed garlic and cook until lightly browned.

Remove garlic and discard.
4.Add sprouts cut side down, cover, and cook without stirring on medium-low heat 10-15 minutes or until tender when pierced with a knife.

5.The cut side of the sprouts should get nice and browned, with a nutty, buttery flavor enhanced by garlic.

6.Top with freshly grated parmesan and salt& pepper to taste.

Please make sure to Like and share this Recipe with your friends on Facebook and also follow us on facebook and Pinterest to get our latest Yummy Recipes.



I finally had real (real as in the Americanized real, not the Hungarian real) goulash at my in-law’s house. I’d been wanting to get my MIL’s recipe for a long time, because although Dennis never says “this isn’t like Mom used to make,” I’ve always wanted to cook his favorite meals that he grew up eating and goulash topped that list. His Mom’s goulash is really, really good!

After enjoying it on Easter, I asked her exactly what she put in it so I could recreate it at home. I’ve never turned out better goulash and Den’s favorite is now one of my absolute favorites as well. We could eat this almost every week!


1/2 lb macaroni

1 1/2 lbs ground beef

1 large onion, diced

garlic salt, pepper, chili powder, & hot sauce to taste

2 (14.5 oz) cans whole stewed tomatoes, undrained

2 tablespoons ketchup

Tomato juice as needed

Cook the macaroni to al dente according to package directions.

While it’s cooking, brown the ground beef and onion together in an extra-large skillet or in a dutch oven.

Drain and season with spices to taste.

In a large bowl, mash tomatoes with potato masher and add to beef along with the ketchup.

Drain macaroni and add to the beef mixture, stirring well.

Taste and add additional seasoning as needed.

I didn’t need to add any tomato juice to mine, but if you like yours very juicy you can add as much tomato juice as you like.

Phyllis adds it to her leftovers, which I would also recommend, because the noodles tend to soak up all the juice with time

The ABSOLUTE BEST Farmer’s Casserole

The ABSOLUTE BEST Farmer’s Casserole
Farmer’s Casserole is an excellent way to start your day! It combines great ingredients in each bite and is a delicious breakfast! My mom brought this recipe with her while they were visiting for Thanksgiving and we made this on their last morning here.

Everyone loved it! Potatoes, eggs, cheese, ham, and onions create an amazing meal and I will be making it again for Christmas Day. It can be prepared the night before and put in the oven in the morning. I love that I won’t have to spend extra time in the kitchen on Christmas morning so I can spend every minute with my family and enjoy watching my kids open their presents and see what Santa brought them!

We had a really wonderful week with my parents and it is always so sad when they go back home. On their last night here, we got out my wedding videos and showed the kids their mommy in her big white dress, with tears rolling down her cheeks, dances, speeches, and their “young” mom and dad get married! My kids were a flower girl and ring bearer in my cousin’s wedding in October and they have been wanting to see their parent’s wedding. We have not watched the videos in many years and it was great to relive all those beautiful memories from ten years ago. I am always thankful for so many things and I am truly blessed for my wedding day, husband, two beautiful children, our parents, families, friends, and our amazing life and home in Arizona!

How to make Farmer’s Casserole:
You’ll Need:

6 cups of diced potatoes.
1 tbsp of extra virgin olive oil.
1 ½ cups of reduced fat shredded colby or monterey blend cheese.
6 slices of diced canadian bacon.
2 sliced green onions.
24 oz (2 cans) of fat-free evaporated milk.
2 cups of egg beaters egg substitute.
¼ tsp of salt.
¼ tsp of black pepper.

How to:
In a non-stick skillet, heat the oil over medium heat and cook the potatoes until lightly brown.
Place the potatoes in the casserole. Top with ham, cheese and green onions.
Mix together the egg beaters, evaporated milk, salt and pepper in a large bowl until well combined. Then pour over the potato mixture.
In a preheated oven to 375°, bake for 45 to 55 minutes.
Let set before cutting to 15 equal portions.
Serve warm.

4 points per serving

Simple, easy and super delicious! You won’t believe how good this farmer casserole is. My family was so pleased to have this for breakfast. Give it a try, you will love it!

Crab & Cream Cheese Snacks

Want to learn how to make Crab and Cream Cheese Snacks? Get the best easy recipes for Crab and Cream Cheese Snacks from Calorie Count.

These Crab and Cream Cheese Crescents combine a creamy crab filling with a rich and flaky dough! They make the perfect appetizer and are easy enough for a special after-school snack.

You can substitute low-fat cream cheese and low-fat mayo in this recipe.

You may want to lightly flour your rolling pin before rolling the crescent dough, just to prevent any sticking.

This recipe makes enough for 24 rolls, so avoid over stuffing each crescent roll square.

There are certain classic combinations that I vouch for. Seafood with cream cheese, mayonnaise and green onion is one of it. It could never fail. Everyone loves crab and cream cheese snacks I make at home. It brings in a breath of fresh air if you are bored with the usual french fries and nuggets. Buy good quality crab meat and it is going to be a great decision. Let me get you to imagine the awesomeness of the filling. The sweet crab meat is coated with a creamy, cheesy green onions with slight heat from the cayenne pepper. It cannot get more perfect than this. The crescent dough gets crispy and flaky from the outside and slightly soft in the middle and provides a perfect base for the crab filling to rest in glory. Try them soon and let me know everyone loved it.

To Make this Recipe You’Il Need the following ingredients:


1-8 oz. tube crescent roll dough

3 oz. cream cheese, softened

1/4 cup mayonnaise

3/4 cup cooked crabmeat, choppe

2 green onions, chopped

1/8- 1/4 teaspoon cayenne pepper

salt and pepper, to taste


Heat oven to 375°F. Spray cookie sheet with cooking spray. Unroll dough on work surface. Pinch seams to seal and roll with a rolling pin to create an even rectangle. Cut into 6 rows by 4 rows to make 24 squares.

In small bowl, mix cream cheese, mayo, crabmeat, onion, and red pepper. Salt and pepper to taste. Divide crab mixture evenly among the squares, dropping it by spoonfulls that are 1/2 inch from 1 corner of each square.

Starting with same corner, fold dough over filling, and tuck end tightly underneath filling; continue rolling to within 1/2 inch of opposite corner. Roll opposite corner of dough over roll; press to seal. Place on cookie sheet. Brush with egg white, if desired.

Bake 10 to 15 minutes or until golden brown. Remove from cookie sheet. Serve warm.

Polish sausage, Sauerkraut and potatoes


2 (14 ounce) cans sauerkraut, undrained (or 1 (2 pound) bag)5 or 6 potatoes, peeled and cut into large chunks
1 cup water

1 pound Polish sausage, cut into chunks (could use smoked sausage)

1 teaspoon caraway seeds

1 bay leaf

1/4 teaspoon pepper


Place sauerkraut and potatoes in slow cooker, add spices and water.

Place sausage on top.

Cook 4 hours on high or about 6 hours on low or until potatoes are tender.

Banana Bread with honey and applesauce instead of sugar & oil. Delicious & Healthy

Banana Bread with honey and applesauce instead of sugar & oil. Delicious & Healthy

Want to make someone’s day? Bake them some banana bread! Just yesterday, I said, “I’m going to bake some banana bread,” and watched a full-grown man’s eyes light up like a kid’s on Christmas morning.

Banana bread is one of those classic, all-American comfort food recipes that fills the whole house with warmth and makes everything better. Banana bread is magic.

What makes this banana bread healthy?
This banana bread recipe is made with 100 percent whole wheat flour, unlike traditional banana bread recipes that call for refined flour and lots of processed sugar.
This banana bread is naturally sweetened with honey or maple syrup, which offer some trace nutrients that white sugar does not.
Lastly, this recipe calls for a reasonable amount of good-for-you oil rather than whole sticks of butter (choose from coconut oil, olive oil or vegetable oil).

Now that I’ve finally perfected this basic banana bread, feel free to change up this recipe and make it your own. Toss some chopped pecans or walnuts into the batter! Same goes for chocolate chips. You could also add raisins, chopped dried fruit or slices of bananas.

If you prefer spelt flour, I’ve heard that works well in place of the whole wheat. You can make muffins, too.

Following a special diet? With a couple of minor tweaks, you can make this bread vegan (so dairy free and egg free, too) or gluten free. Check the recipe notes for details.

To Make this Recipe You’Il Need the following ingredients:

2 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar free applesauce
3/4 cup honey
2 eggs, beaten
3 mashed overripe bananas

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5 inch loaf pan.

In a large bowl, combine flour, baking soda and salt. In a separate bowl, mix together applesauce and honey. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.

Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Nutrtion and points :

WW SP per serving : 74 (10 servings, 7sp) (8 servings, 9sp)


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