Summer Breakfast....Well, Maybe Not

Summer break means I have the chance to make a big delicious breakfast for my boys every single morning! Ha! I can't even type that without giggling. Full transparency- that is SO not happening. See, none of us are huge breakfast eaters...at breakfast time. I love breakfast foods, but enjoy them much more for brunch, or supper. My husband and children are the same. Yes, my boys get fed every single morning, don't think I'm starving them. But it's something simple. Very simple.

Why am I posting a delicious breakfast recipe then? Uh...."brinner" of course. You know, breakfast for dinner. It's one of our favorite traditions, and I usually do it once a week. Plus, I know there are plenty of you out there who indeed do like to make this type of thing to make sure your family is full before they head out the door. And of course we can never go wrong with new ideas for a delicious. lazy weekend brunch.

This dish was inspired by a couple different things. There was something similar on the menu at Bob Evans when I was a waitress there...over 20 years ago. (Wow. That hurt to type. I am getting OLD)

The other comes from the teenager's favorite dish to order at our favorite Greek diner. It's an "everything but the kitchen sink" type of dish where all the yummy breakfast foods are in one skillet.

You can easily switch out the type of egg and protein for your favorite. Add some avocado and salsa for a Tex-Mex flare! This is simply a template for so many yummy combinations!

If you are one of those moms who are up early every day of summer making a big spread for your family to sit down to, my hat is off to you. I am many things, but that will never be one of them. Pop tarts and donut holes are my friends! But if you want a delicious brunch or breakfast for supper, I am totally your girl!

Country Biscuit Breakfast

1 (8 count) biscuits, baked according to directions

4 eggs, cooked to your likeness

8 slices bacon, cooked crisp

3 c. frozen diced potatoes, cooked according to directions

1 lb. pork sausage

1/4 c. flour

2 c. milk

Salt and Pepper

Shredded Cheese

Dried Parsley

While biscuits bake heat a large skillet over medium high heat. Brown sausage until no longer pink. Drain if necessary. Sprinkle flour over meat. Stir. Slowly add milk. Stir. Increase heat to high. Bring to a boil. Reduce heat to low and simmer about 10 minutes until thickened, stirring often. When biscuits and eggs are cooked, place 1 1/2 biscuits on a plate. Top with a few spoonfuls of gravy. Add egg, then potatoes and 2 slices bacon each. Top with more sausage gravy. Sprinkle with cheese and parsley if desired. *NOTES* I fried my potatoes earlier in the day and reheated them in the oven while the biscuits baked. We like over easy (dippy) eggs with this, but scrambled and fried work well too. You could also use homemade home fries if you like. This makes enough for 4 portions.

Shared at Weekend Potluck 
Shared at Meal Plan Monday

Grocery Shopping Today

Quarantine...Day....I don't even know. I've stopped counting. One day runs into the next. Every morning when I wake up, for just a second I find myself asking "what day is it and what do I have to do"...and then I remember. I'm not going anywhere. I'm not doing anything. Well, nothing of excitement that is. There is always stuff around the house to do.

Have you ventured out to the grocery store since this all began? We are weekly shoppers in this house. We don't have the space to have tons of stuff on hand. Yes, we have 2 chest freezers with our beef supply, which I'm so thankful for, but not a lot of cupboard space, and no pantry at all. So, I have always done a weekly store run.

Thus, we are those people who have to go out for essentials. Well, I say we, it's not. Adam goes. See, he works in healthcare, so he is already exposed daily, so we decided it was smartest for him to do the shopping as well. But we have a good system. I help him over the phone. I keep the list at home, and I guide him. Or we even Facetime so I can shop with him. It cuts down on him getting the wrong thing and/or adding things to the card he finds "necessary" that are in fact, not.  LOL

I planned on posting this recipe this week, because while I used deli ham for these tasty biscuit sandwiches, they would be super tasty with that leftover ham many of us will have in the fridge after Easter. But when I sat down to type this out, I almost decided not to because I know many of you are struggling to find things at the grocery, or aren't shopping at all.

After going back and forth for a while, I decided to still post. See, I need some normal in my life; and I assume most of you do as well. So I figure, even if some of you can't make these right now due to these crazy circumstances, you can always save the recipe for post quarantine as something to look forward to.

We are actually still having our big Easter dinner. Well, kind big. After we had to cancel our trip to Pennsylvania to visit my grandma and aunt, we were planning an Easter dinner here with my parents. But since Adam works where he does, we all decided that wasn't safe either, plus our governor extended our shelter in place order, so it will just be the 4 of us.

I'm making a spiral cut ham, mashed potatoes, noodles, hearts of palm salad, deviled eggs and a new lemon dessert. I'm looking forward to it, and I know my boys are too.

These are a terrific breakfast or brunch while you're working from home, or heck, maybe add these to your Easter menu. A simple brunch might be the holiday pick up you need! And if you don't have all the ingredients, use the recipe as a template and create something with what you do have!

However you're coping with these uncertain, sometimes scary, sometimes boring times, I hope you're staying safe and healthy. We wish you a very Happy Easter from our family to yours!

Everything Ham & Cheese Biscuits

8 count jumbo flaky biscuits

16 thin slices honey ham

8 slices Provolone cheese, cut into quarters

1 stick butter, melted

1 1/2 TBS Dijon mustard

1 TBS everything bagel seasoning

Preheat oven to 350. Bake biscuits for 10 minutes. Carefully split. Grease 9x13 baking dish. Place biscuit bottoms in dish.  Top each with 2 pieces ham, folded if necessary, 4 quarter pieces of cheese and top biscuit. In a medium bowl whisk together butter, mustard and seasoning. Pour over biscuits. Bake for 15 minutes until golden on top. *NOTE* Each biscuit is getting 1 piece of cheese, but cut into 4 smaller pieces to fit better. The bottoms of the biscuits are going to be extra brown and crispy, if you don't like them that way, reduce cooking time by a few minutes. 

You MADE Biscuits??!!

Yes, honey. I did. Don't act so shocked. 

I guess I shouldn't take it as an insult. After all, I am the first to admit I'm not a baker. I've said it many times. It's just not my thing. But every once in a while I put on my big girl pants and give it a whirl. 

I've actually been wanting to make these for literally years. When I first saw the recipe my first thought was "Wow I could do that." No rolling. No shaping. Mixing and baking. That's my kind of biscuit. 

My boys immediately fell in love with them. To the point, I made them twice in one week. Now, let's be honest here. These are homemade. They are not going to look perfect; and that's okay. Mine always come out with a couple dark spots. Nobody seemed to care! Believe me when I say, the flavor makes up for any blemishes!

These are thick, delicious biscuits. I think the next time I make them, there will have to be some sausage gravy for on top! 

I might not be the best baker, or even the most enthusiastic. But look at me....I made some down home, yummy biscuits and my boys were in love at first bite! The moral of the story being, if I can do it, so can you!

Butter Dip Biscuits

2 1/2 c. flour

4 tsp. sugar

4 tsp. baking powder

1 stick butter, melted

2 tsp. salt

1 3/4 c. buttermilk

Preheat oven to 450. Spray a 8x8 baking dish with nonstick spray. Pour melted butter in bottom of dish. In a large bowl mix flour, sugar, baking powder, and salt. Add buttermilk and mix well until sticky dough forms. Transfer to dish...RIGHT ON TOP of melted butter. Using fingers, spread dough out as evenly as possible. With a sharp knife, score dough into 9 biscuits, making sure to cut the entire way through. Bake for 25-35 minutes until golden brown and biscuits bounce back when touched.

A Few Notes...

1. If some of the batter comes to the top of the dough before baking, it's fine.

2. I spray my fingers with nonstick spray to help spread the dough easily without sticking.

3. If some of the tops start to brown too quickly, add a piece of foil to the top while finishing.

4. I've made these a few times. My oven has hot spots. I've had varied cooking times, so check after 25 minutes and then add 5 minute increments until done.

Inspired by The Country Cook

Happy 2019

I hope the first week of the new year has treated you well. We head back to school this week, and that means B.U.S.Y. Between homework, basketball practice, games, quizzes, tests...I can honestly say I didn't miss the grind these past two weeks.

I guess it's time for me to pull on my big girl panties and get back to reality, and back in the kitchen. I cooked over break, but not like I normally do. We had a lot of leftover nights, simple meals and ate out a little extra too.

If the schedule is about to explode once again, simple suppers better be on the menu! For me, not only is it nice if a meal doesn't take much time come dinner time, but if I prep some of it during the day when I'm home, that really helps too.

If you like a classic chicken pot pie, this is a terrific play on those same flavors. Plus, the chicken can be cooked earlier in the day, or even the night before! Heck, you could even make it on the weekend when you've got extra time and freeze it for later in the week. So many options to take some of the pressure off when 6 o'clock rolls around.

I am tired just thinking about how busy this week is. But at least I know supper time doesn't have to be exhausting too, thanks to easy, delicious comfort food like this.

Skillet Chicken n Biscuits

2 lbs. boneless skinless chicken tenders

Vegetable Oil

8 count refrigerated biscuits

2 (12 oz.) bags frozen mixed vegetables, thawed

2 TBS butter

2 (12 oz.) jars chicken gravy

1/2 c. chicken broth

1/2 tsp. dried thyme

1/4 tsp. garlic powder

1 TBS cornstarch

2 TBS water

1 egg

Dried Parsley 

Salt and Pepper to taste

Preheat oven to 400. Baste chicken with oil and season with salt and pepper. Roast for 30-40 minutes until juices run clear and browned. Cool. Chop into small pieces. In a large skillet melt butter. Saute vegetables until crisp tender, about 5 minutes. Add chicken. Season with salt, pepper, thyme and garlic powder. Add gravy and broth. Stir well. Whisk together cornstarch and water. Add to chicken mixture. Bring to a boil. Reduce heat and simmer 15 minutes until slightly thickened. Add a splash of water to the egg and beat. Brush tops of biscuits with egg wash and sprinkle with parsley. Bake according to package directions until browned. Add to skillet and let cook a couple minutes. *NOTE* If you have an oven safe skillet, you can absolutely bake the biscuits on top of the chicken mixture and make this a one pan meal!

Shared at Weekend Potluck

Holiday House Guests...Not For Just a Day

Are you hosting a holiday this year? Rather it be Thanksgiving or Christmas, are you going to have house guests for a little while? If so, I'm going to be your new BFF. 

I will be honest, we have never had overnight house guests. Now, before you think I'm super weird, you have to understand a couple things. First off, we have a 3 bedroom house. You can do the math. And even before Max came, his room was an office/junk room. Secondly, we live 20 minutes from both of our parents. So when family comes into town, they always stay with them. See, it isn't as strange as you thought. 

But some of my best memories as a kid were big holiday at m grandparent's house with everyone home. Adults in the beds, kids on the floor. An entire house full...for a few days! Oh, the fun we had! God bless Grammy for feeding all of us for that long!

Anytime I think about holiday house guests the image of National Lampoon's Christmas Vacation enters my mind. If you've seen the movie, you know where I'm going with this. Both sets of parents, cousins, aunts, uncles...and then of course Cousin Eddie shows up. The house is over flowing, everyone is stressed out, and then Eddie makes the comment they will be staying right on through to the New Year. 

My point is that if you've got people staying, the big holiday meals isn't the only time you have to feed them. No, you have to plan for 3 meals a day, for as long as they are there! You need some great, easy recipes up your sleeve! 

These would be perfect for a simple breakfast, or dessert. Seriously, you can serve them for either and they will disappear. I made them for a post dinner treat, and then the leftovers were heated up for breakfast the next day. 

If you love the original version, this mini, simple, quick version will knock your socks off! 

Holiday house guests are coming. Quicker than some of you might be ready for. But take a deep breath and relax. That's what the holidays are all about. Being surrounded by the people you love most in the world, making memories to last a lifetime. 

Mini Monkey Bread

2 (7.5 oz) cans refrigerated cans biscuits

1/2 c. butter, melted

1/2 c. packed brown sugar

2 tsp. ground cinnamon

1/4 c. white sugar

Preheat oven to 350. Grease a 12 count muffin tin. Separate biscuits. Cut each into 6 pieces. (You need 120 pieces total) In a large plastic bag, combine white sugar and cinnamon. In a medium bowl whisk together brown sugar and butter. Spoon 1 TBS butter mixture into each well of muffin tin. Place biscuit pieces in bag and shake well to coat. (This might take a few batches to avoid sticking) Place 10 biscuit pieces in each well. Press gently to adhere. Bake for 12-15 minutes until golden brown and set. Cool for 1 minute. Either turn upside down, or carefully slide out with a spatula. 

Recipe Inspired by Pillsbury

Autumn Food...Summer Temps

It's September and my brain immediately goes to all things pumpkin, apple, soup and slow cooker. I can't help it. It's not even that I'm holding my breath for fall. Ya'll know what a fan of summer I am. It's just my palate. While fall might not be my favorite season, some of the flavors/dishes it brings with it are! So the minute the calendar flips to September 1st my stomach starts screaming. Not a problem, right? Well...not technically, but kind of.

See, I happen to be getting my wish of warm weather sticking around as long as possible. And the day I decided to work on this recipe and then serve it for supper, it was around 90 degrees outside. Now, there is no cardinal rule saying you can't eat stuff like this when it's that hot outside, but my son thought I had truly lost my mind. "Mommy, whey are we having soup when it's soooo hot outside?" 

Because son, 1. mommy plans her meals before the weather forecast is predicted, and 2., Mother Nature enjoys mocking me at every turn. She sends rain in the spring when I'm ready to grill, and heat advisories when I've got something like this cooking. They say make plans, and watch God laugh...I guess that's about right. 

Either way, I'm happy I made this when I did because it needs to be on your table ASAP, and there has to be someplace in the U.S. right now that is having actual autumn-like weather. Plus, it never hurts to have a jump start on things you know you want to make at some point over the next couple months.

When I tasted this, it immediately made me think of a crisp, sunny, fall day spent at the pumpkin patch, apple orchard, or hay maze. Then coming home to something warm and comforting to enjoy while you watch some college football. Or maybe you're having friends over for a bonfire. This will keep them satisfied all night long!

September is here...and that means fall is too. Or at least it's closer than it was, even if the thermometer doesn't reflect it.

Crock Pot Chicken n Dumplings

6 skinless, boneless chicken thighs, fat trimmed

2 (10 3/4 oz.) cans cream of chicken soup

1 (14 oz.) can chicken broth

1 soup can water

2 chicken bouillon cubes

1/4 tsp. paprika

1/4 tsp. poultry seasoning

2 (5 count) cans refrigerated biscuits, torn into pieces

Salt and Pepper to taste

Dried Parsley

Spray Crock Pot with nonstick spray. Lay chicken in bottom. Sprinkle with poultry seasoning, paprika, salt and pepper. In a separate bowl, combine soup, broth and water. Whisk well. Pour down over chicken. Add bullion cubes. Cook on HIGH for 4 hours. Remove chicken and either shred or chop. Return to Crock Pot. Cook on LOW for 2 more hours. Add biscuits pieces, and 1 c. water. Stir well. Make sure biscuits are submerged to avoid sticking together. Cook on HIGH for 1- 1 1/2 hours more until biscuits are cooked through. Garnish with parsley. (Total Cook Time: 7-7 1/2 hours) *NOTE* When you shred the chicken, you don't want it as fine as you might for a sandwich. You still want some pretty big pieces left. 

Shared at Weekend Potluck

Bubbles For Supper

Yuck, right? Ha Ha. Well, I'm not talking about the soapy ones. Thank goodness! But have you seen the big trend for "bubble up" casseroles all over the blogosphere? The concept is quite simple. You use canned biscuits to top a dish of goodness, and the whole thing "bubbles up" while it cooks.

I've been wanting to try this concept for a while now, but I wanted just the right recipe to be our first. I had a few ideas on what I wanted to do, and then my little man became my inspiration. He informed me he was hungry for my Chili Dog Casserole, and that's when it hit me. I could take the same flavors, tweak them a bit, and have our first bubble up experience.

With it being our first week of school, I wanted to give Monkey a fun, yummy "last night of summer vacation" supper that he would gobble down...and this did not disappoint!

If your little ones (or big ones too) enjoy chili dogs, and even better, cheesy chili dogs, they are going to flip for this as much as we did! All the same flavors, in an easy to make, quick, weeknight meal! Add a salad or some fresh fruit on the side and dinner is done!

I'm starting to think about all the different bubble up creations there are yet to be made! I guess I'm on a mission now! 

Cheesy Chili Dog Bubble Up Bake

1 (8 ct.) can refrigerated jumbo biscuits

2 TBS butter, melted

1 tsp. onion powder

1 tsp. dried parsley

8 hot dogs, cut into 1/4ths

2 (15 oz.) cans chili with beans

1 small white onion, finely chopped

2 c. finely shredded cheddar cheese

Preheat oven to 375. Spray a 9 x 13 baking dish with nonstick spray. Pour chili into bottom of dish. Place hot dogs in chili. Stir gently. Sprinkle with onion and top with cheese. In a medium bowl combine melted butter, onion powder and parsley. Cut each biscuit into 4 pieces. Dip each piece into butter mixture, coating thoroughly. Top casserole with biscuits, leaving a little space between each piece. Bake for 25 minutes until browned. *NOTE* The chopped onion is not going to be cooked all the way. It will still be crisp. We like this because we also have fresh diced onion on our chili dogs.

 

Shared at Weekend Potluck


Recipe inspired by Pillsbury

Slow Cooker Summer

I will admit, it wasn't until just a couple years ago I ever thought to use my slow cooker during the summer months. I'm sure it's because back then I wasn't as using it for the variety of dishes I do now, so it was mainly for soups. And as much as I love soup, and yes, even find myself craving it once or twice in the summer months, most of the time when it's 90 degrees outside with 110% humidity, a piping hot bowl of soup is the last thing I want to eat. So, it usually stayed in the china cupboard from about April to September.

That has totally changed now, and I will use it year round, and actually look for ways to utilize it more during these hot months. After all, who doesn't love something that allows you to get a hearty, delicious meal on the table, without heating up the house with the oven or even stove??!! And with the vast amount of dishes you can now make in the Crock Pot, you aren't limited to just soups or stews anymore...however, that is what I happen to have for you today, ironically enough.

Honestly though, there are going to be some cooler, rainy days during the summer, and this would be perfect for those. And if you live in the Midwest, there have certainly be plenty of those this year! My word, I can't remember a more rainy summer than this one, or at least it has been a very long time. Day after day of torrential downpours, heavy thunderstorms, flash flood warnings...this has been Summer 2015 in Indiana.  Hence why I don't feel bad about breaking my "rule" about winter time foods during the months of June, July and August!

This is comfort on a plate. It's something the whole family will love, think you really spent a lot of time making, and will end up on your "make again and again" list! And to be honest, I know this will taste SO good some fall and winter...I'm kinda glad I tested out in the summer!

If you aren't using your Crock Pot during these dog days of summer, saving on time, energy and heat...you need to start! I promise once you do, you will find yourself cooking everything and anything you can inside of it!

Slow Cooker Chicken Stew

with

Pepper Biscuits
Inspired by The Gunny Sack

2 lbs. boneless chicken tenders, cubed

1 medium white onion, chopped

2 c. chopped carrots

3 c. cubed Yukon gold potatoes

2 (10 3/4 oz.) cans cream of chicken soup

1 soup can water

2 TBS cornstarch

3 1/2 TBS cold water

1 (8 ct.) can Grands biscuits

1 TBS butter, melted

Salt and Pepper to taste

Garlic Powder to taste

Dried Parsley

Place chicken in bottom of slow cooker. Season with salt, pepper and garlic powder.  Add potatoes, carrots and onions. In a medium bowl whisk together 2 cans of soup and water. Pour over chicken and veggies. Cook on HIGH for 6 hours. In a small bowl whisk together cornstarch and cold water until smooth. Add to stew and allow to cook about 10-15 minutes until it's slightly thickened. Place biscuits on baking sheet. Baste with melted butter and sprinkle with black pepper and parsley. Bake according to package directions. Serve stew topped with 2 biscuits per plate. Sprinkle with extra parsley.

 Shared at Weekend Potluck

Mom Knows Best Day 2 {A Review and Giveaway from Gooseberry Patch}

If you didn't have time to log on Wednesday, you missed the debut of the newest cookbook from Gooseberry Patch. You can read all about it here, and see the yummy soup I made too!

For the second recipe I wanted to share with all of you, I didn't even have to turn the page from the soup recipe. Yep, they are on the same one in the book. And it was a genius move because they go so well together. When I make soup, we have to have what I call a "dipper" on the side. That can be a sandwich, sliced bread, biscuits, rolls...anything along those lines. So, it was as if the folks at Gooseberry Patch read my mind when they featured this recipe right under that minestrone one I wanted to try.

Plus, both of these were in the section Kids in the Kitchen. Well, ya'll know how much my little man loves to my sous chef! And you've heard me say it 100 times. Get your little ones into the kitchen, cooking, exploring, helping, and learning. It's a great way to curb some of their picky eating habits. Why? Because if they help to prepare dinner, they will be much less likely to complain about it because of the sense of pride they will feel!

Anyway, back to these tasty little biscuits. If you've ever had pull-apart bread, this is very similar. It would be great for parties or holidays too...easy to adapt to feed more. Double the recipe and put them in a 9 x 13 pan. I think they would be very tasty with your Easter ham!

I love finding new ways to serve bread with soup. The combination if such a staple in our house, and I don't like to fall into food ruts! Oh, and you have a chance to win a copy of Mom Knows Best for yourself. Just click here to enter!

Biscuit Buddies
1 (12 oz.) can refrigerated biscuits, each quartered
1/4 c. butter, melted and divided
2 TBS Italian seasoning, divided
1/4 c. grated Parmesan cheese

Preheat oven to 350. Mix half the butter and Italian seasoning together. Pour into bottom of 8 x 8 baking dish. Add biscuit quarters in single layer. Mix other half of butter and Italian seasoning together and pour over biscuits. Sprinkle with cheese. Bake for 15-18 minutes until golden. *NOTE* I added some dried parsley to the top, after the cheese, for extra color. 

Shared on The Country Cook Mar. 13, 2015

Biscuits at Very Good Recipes

Favorite Sandwich

One of my favorite sandwiches of all time is the all American Philly Cheese Steak. Those that know me really well assume this is because my parents hail form Pennsylvania, and most of my family is still back there. And it's a good guess, and makes for a very nice story, but here is my secret. For the hundreds of times I've been to the Quaker State in my life...I have never been to Philadelphia! 

Does that seem crazy to you? Maybe not so much once I explain. See, we live about 30 minutes from the Ohio state line. And where we visit in Pa, is about the same distance on the other side. It's about a 6 hour drive; but to then visit the City of Brotherly Love, it's another almost 6 hours! Yes, it's a huge state, and we've just never ventured that south into it. 

So while I have never had a traditional cheese steak, in the city where it was born, I have had lots of others. And before purists send me emails telling me this recipe is missing some things, and adding others, I'm aware. When I have a cheese steak, it has peppers, onions, and Provolone. I know. I know. Others are made differently. It's okay. Variety is a good thing. 

I love taking flavors of one favorite dish and using them in another application, especially when it's another favorite. So, a #1 sandwich in my world turned into an easy to make, weeknight friendly, casserole is a match made in heaven. 

Be sure to read the note in the recipe so you know your options when it comes to the biscuits, and my reasoning for baking them the way I do. 

Do you have a favorite sandwich you think might make a great casserole? Tell me about it in the comments!

Philly Cheese Steak Casserole
1 1/2 lbs. ground beef
8 oz. button mushrooms, sliced
8 slices provolone cheese
2 TBS butter
1 large onion, thinly sliced
2 green peppers, thinly sliced
2 cloves garlic, minced
1 (16.3 oz.) Grands biscuits
Salt and Pepper to taste

Preheat oven to 350. Grease a 9 x 13 baking dish. In a large skillet, cook beef and mushrooms, seasoned with salt and pepper until browned. Drain if necessary. Place in baking dish. Arrange cheese over beef mixture. In same skillet, melt better and saute onions and peppers until tender-crisp. Stir in garlic. Cook 1-2 minutes more. Spoon over cheese. Cover and bake for 35-40 minutes. Bake biscuits according to package directions. When ready to serve, spoon beef and pepper mixture over bottoms of biscuits and top with other half. *NOTE* You can also top the beef mixture with the uncooked biscuits, do NOT cover, and bake for same amount of time, but the bottoms can become a little soft, which we don't enjoy, so I bake them separately. 

Shared on The Country Cook Jan. 16, 2015

Soul Food Saturday

There is something wonderful about breakfast foods. They are delicious any time of day. Biscuits and gravy is definitely one of those that fits this category perfectly. Can you really make it any better? Yes, just add more meat! Yes I said it. This gravy is extra meaty and will cure any comfort food craving. Grab your favorite drink and meet me at the table, breakfast comfort food is coming up next!

Biscuits and "Lots of Sausage" Gravy
1 tbs. Olive oil
2 lbs. Fresh Maple sausage
2 tbs. Reserved sausage oil
2 tbs. Flour
4 c. Half and Half
1 Tsp granulated garlic
Salt and Pepper to taste
2 cans Jumbo biscuits

Open biscuits and cook as package instructs.

In a large skillet add oil and heat until oil begins to glisten. Add sausage and break up so all pieces cook evenly. Cook until sausage is cook through. Remove sausage from the pan to a bowl, drain oil, and reserve 2 tbs in the pan. Add flour and whisk to combine with oil. Continue to whisk until flour has toasted slightly. Add milk in  half at a time. Stir slowly to thoroughly combine. Continue to stir as mixture begins to bubble, add remaining milk. Add garlic, salt and pepper. Stir to combine seasonings into the gravy. Add sausage back to the pan. Stir to combine. Taste for seasoning, if need add more. Cook until desired thickness is reached. Serve hot with big fluffy biscuits, whether you like them split or whole this gravy will fill your belly and your soul! Enjoy!

A Cupcake Twist

Some of the most comforting recipes I have, also happen to be some of the most time consuming. Not that I'm complaining, it's just something I have to remember when I start craving them on days when I'm simply not going to have the time to make them. That's why I was so excited to find this recipe. It's super simple, reminds me of a cross between chicken pot pie and chicken noodle soup (two comfort foods at the top of my favorites list!) and is so adorable beyond words!

I swear, if your kids are anything like my son, the minute they are in the house after school, the first question they have is "What's for supper?" Well, imagine their excitement when you tell them you're having cupcakes! Yeah, I got a strange look from Alex on that one. He really thought I'd lost my mind. But then when they were baked and I put a couple on his plate he was thrilled with the play on words.

Now, his one question, thinking the was going to be funny was "But Mommy, they aren't frosted." Ha! Yes, they are, it's just done before you bake instead of after, and the frosting is made out of butter and seasonings instead of colored sugar!

These make a great, simple, fall meal any night of the week. Or if you're hosting a crowd, a big platter of them would be cute and something new for a party.

Comfort foods that simmer and cook all day just like mom used to make are one of life's simple pleasures and are to be treasured. But ones that are quick and easy for our busy lives, that are delicious too, are just as valuable to busy moms every where!

Chicken n Noodle Cupcakes Inspired by Pillsbury

1 can (8 ct.) Grands® biscuits, each separated into 2 layers each

1 (19 oz.) can Progresso® traditional chicken noodle soup

2 TBS softened butter

1 tsp. dried Italian seasoning

1/2 tsp. garlic powder

Preheat oven to 375. Spray a muffin tin with cooking spray. Place 8 of the biscuit layers into the muffin tins, working up the sides to create a "cup". Drain soup. Spoon about 2 TBS into each muffin cup. Top each muffin top with the remaining layers. Seal to close. Using a butter knife, carefully spread butter on the top of each. Sprinkle with Italian seasoning and garlic powder. Bake for 15-18 minutes until golden brown. 

Shared on The Country Cook Oct. 25, 2013

Chicken at Very Good Recipes

Skillet Supper

Fall is officially here. If you missed it, the first official day of autumn was indeed yesterday, bringing with it all the favorite flavors we look forward to every year. Of course you have your apple and pumpkin lovers. I include cinnamon in the list too. But one thing that I think everyone can agree on is that when the leaves are falling, and we have crisp mornings followed by sunny days with just a nip in the air, ending with clear nights perfect for bonfires, something that always tastes good is good ole' fashion comfort food!

Now me...I love comfort food year round, but it does taste different in each season. And one of the things I love most about fall, and that season that comes next, which I refuse to even discuss at this point, is the fact I can enjoy all of my favorite comfort foods, and they are functional too, warming me and my family from the inside out! Let's face it, there is nothing better than coming home after a long chilly day, to a piping hot meal sitting on the table inviting you to sit down, relax and thaw out!

One meal that is at the top of that list for us is Chicken Pot Pie. And I have a pretty simple one that is my go-to recipe, but when I found this I knew it was going to be even simpler, perfect for those days when I'm rushing here and there.

This comes together in almost no time at all, and while every single bite is filled with intense chicken flavor and delicious veggies, the stars of this meal are definitely the biscuit pieces seasoned to perfection. They make this a fun, new, unique way to enjoy a classic!

Comfort food is one of the best things about the new season that is upon us. So get in the kitchen, whip up something delicious, maybe even this dish, and enjoy every single bite!


Skillet Chicken Pot Pie Inspired by Pillsbury
1 1/2 lbs. chicken tenders, cut into 1-inch pieces
1 1/2 TBS vegetable oil
2 c. chopped carrots
2 c. frozen diced potatoes
1 1/2 c. frozen peas
1 (12 oz.) jar chicken gravy
1/2 -1 c. chicken broth
1 (10 ct.) Grands Jr. biscuits, cut into quarters
1 1/2 tsp. dried thyme
1/2 tsp. garlic powder
Salt and Pepper to taste

Preheat oven to 400. In a larges skillet heat oil over medium high heat. Add chicken to oil and season with 1/2 tsp. thyme, salt and pepper. Stir and cook until chicken is browned on all sides, about 5-7 minutes. Add potatoes and carrots. Cook for another 5 minutes. Add gravy and 1/2 c. broth. Stir well. Bring to a boil. Cover and reduce heat to low. Cook 20 minutes, stirring often. If too thick, add other 1/2 c. broth. Add peas and cook for 5 additional minutes. Remove from burner but keep warm. In a large bowl combine biscuit pieces, 1 tsp. thyme and garlic powder. Toss to coat. Lay on a ungreased baking sheet. Bake for 8-10 minutes until golden brown. To serve, ladle chicken mixture onto plates and top with several biscuits.

Shared on The Country Cook September 27, 2013

Chicken at Very Good Recipes