Tuesday, October 27, 2009

Tasty Tuesday Sausage and Biscuits!

Looks like Donna's cooking breakfast for the guys! Guess I'd better find some hungry hunks for her!

Big Daddy Biscuits For All Our BIG HUNKS


Original recipe yield 6 grand sized biscuits
6 servings


2 cups all-purpose flour

  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon white sugar
  • 1/3 cup shortening
  • 1 cup milk


  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut in the shortening until the mixture resembles coarse meal. Gradually stir in milk until dough pulls away from the side of the bowl.
  3. Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or juice glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased baking sheet.

    BiG Sausage Gravy

    Bill's Sausage Gravy Recipe GREAT With Big Daddy Biscuits

    PREP TIME 5 Min
    COOK TIME 25 Min
    READY IN 30 Min
    4 Servings

    INGREDIENTS (Nutrition)

    • 1 (12 ounce) package maple flavored sausage(BIG MEAT)
    • 3 tablespoons butter
    • 1/4 cup all-purpose flour
    • 3 cups whole milk
    • salt and pepper to taste


Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove sausage with a slotted spoon, leaving the drippings in the pan. Stir in the butter until melted. Add flour, and stir until smooth. Reduce heat to medium, and cook until light brown. Gradually whisk in milk, and cook until thickened. Season with salt and pepper, and stir in cooked sausage. Reduce heat, and simmer for 12 to 15 minutes. If gravy becomes too thick, stir in a little more milk. VERY YUMMY!

Tuesday, October 20, 2009

Tasty Tuesday Chili!

Donna's cooking again! This time it's a nice hot chili to warm you up on a cold night!

recipe image
Rated: rating
RG gives it Two Thumbs up.
Submitted By: Donna Cooks
Prep Time: 15 Minutes
Cook Time: 8 Hours
Ready In: 8 Hours 15 Minutes
Servings: 8
"The slow cooker is a great way to make chili. This beefy chili is packed with beans, veggies, and spice."
1 pound ground beef
3/4 cup diced onion
3/4 cup diced celery
3/4 cup diced green bell pepper
2 cloves garlic, minced
2 (10.75 ounce) cans tomato puree
1 (15 ounce) can kidney beans with liquid
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can cannellini beans with liquid or Canned Baked Beans
1/2 tablespoon chili powder
1/2 teaspoon dried parsley
1 teaspoon salt
3/4 teaspoon dried basil
3/4 teaspoon dried oregano
1/4 teaspoon ground black pepper
1/8 teaspoon hot pepper sauce
1. Place the beef in a skillet over medium heat, and cook until evenly brown. Drain grease.
2. Place the beef in a slow cooker, and mix in onion, celery, green bell pepper, garlic, tomato puree, kidney beans, and cannellini beans. Season with chili powder, parsley, salt, basil, oregano, black pepper, and hot pepper sauce. Cover and cook 12 hours on low.

Tuesday, October 13, 2009

Tasty Tuesday Halloween Fun!

Donna sent me another one that looks pretty tasty. This would be great fun at a Halloween party!



  • 1 (11 ounce) package refrigerated breadstick dough (8 count) plain or Corn Meal
  • 8 hot dogs (5 inchers--that's average wiener size, you know!)
  • mustard
  • poppy seed optional


  1. Preheat oven to 375°F Using 1 dough strip for each, wrap hot dogs to look like mummies, leaving an opening for eyes.
  2. Place on ungreased baking sheet.
  3. Bake 12 to 15 minutes or until light golden brown.
  4. Place dots of mustard and poppy seeds for eyes and enjoy!

Tuesday, October 6, 2009

Tasty Tuesday Frittata!

I've been making a lot of frittatas lately. Not only are they quick and easy, but you can put just about anything you want in them. You could go Italian, Southern, Southwestern, traditional--whatever ingredients you would normally like in an omelet. The base is very simple--just eggs and milk--and after that, the sky's the limit as to what you can put in there. The only thing you have to be careful about is that you don't add too much of any one ingredient or the egg base won't hold it all!

The version pictured here was Italian and was given a big thumbs up by my DH!


Italian Sausage Frittata

Beat together:
6 eggs
1/4 cup milk (or buttermilk)
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1/4 cup ricotta cheese (optional) or you may use grated Asiago, which makes for a creamier texture.

In a large iron skillet, saute the following ingredients over medium high heat until sausage is done and onions are lightly browned:

1/2 pound hot Italian sausage
1/2 cup chopped bell pepper
1/2 cup chopped onion
1 clove of garlic, minced
1/2 cup chopped black olives

When everything else is done, drain any excess fat and add:

a big handful or two of fresh spinach
1/2 tsp Italian seasoning or a heaping tsp of pesto and cook until spinach is wilted.

After the meat and vegetables are cooked, reduce heat to medium low and add egg mixture, making sure the eggs and other ingredients are well distributed in the pan. Let it cook for about 5-7 minutes until the bottom is set. The top will still look runny, but that's okay. While it's cooking, preheat broiler, and then put the skillet under the broiler until the eggs are done on top and the frittata is set. Remove from oven and top with:

2/3 cup grated mozzarella cheese.

Return to oven until the cheese is melted. Remove from oven and let it set for a few minutes before serving. Like quiche, frittatas are best if they're not too hot.
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