Biscuits and Gravy Casserole

 Ingredients

• 8 count refrigerated Grands biscuit dough
• 1 lbs. bulk sausage
• 1 cup shredded cheddar cheese
• 6 large eggs
• 1/2 cup milk
• Salt and pepper to taste
• One 2 3/4 ounce package peppered gravy mix (makes 2 cups)

Preheat oven to 350 degrees F. Grease 13x9 baking dish with non-stick cooking spray.

In a large skillet, cook the sausage over medium heat until completely browned. Drain off the fat and set the sausage aside. 

Cut each biscuit into 4 pieces and spread over the bottom of the prepared pan in an even layer. 

Add the cooked sausage over the biscuit dough, then sprinkle the cheese over the sausage. 

In a large bowl, whisk together the eggs and milk; add salt and pepper to taste, then pour the mixture over the casserole. 

Make gravy according to the package instructions. Pour the prepared gravy over the whole casserole. 

Bake the casserole for 40-45 minutes until pupped up and golden brown on top. 

Enjoy!

Avocado, Spinach, and Fruit Smoothie

 Ingredients

• 1/2 avocado
• Vanilla Greek yogurt cup
• Handful spinach
• 1 cup frozen fruit/berries
• 1 cup water
• 1/4 to 1/2 cup oats

Blend ingredients together. Enjoy! 

JoJo's Biscuits (From Magnolia Table Cookbook)

 Ingredients

• 4 cups self-rising flour, plus more for the work surface
• 2 Tablespoons baking powder
• 1 teaspoon baking soda
• 3/4 lbs (3 sticks) salted butter, cold, cut into 1/2 inch pieces or grated
• 2 large eggs, beaten, plus 1 large egg for brushing
• 1 1/2 cups buttermilk, or as needed, plus 1 Tablespoon for brushing
• Optional: strawberry jam or gravy

In a large bowl, whisk together the flour, baking powder, and baking soda. Add the butter and use a pastry blender to cut the butter into the flour until the pieces are even and about the size of peas. 

Stir in the beaten eggs with a wooden spoon until combined. Stir in 1 1/2 cups buttermilk until the dough comes together into a sticky mass. If it is too dry, add more buttermilk 1 Tablespoon at a time, mixing after each addition, until it reaches the correct consistency. Cover the bowl and refrigerate for at least 30 minutes and up to overnight. 

Position a rack in the middle of the oven and preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. 

Scrape the dough onto a floured work surface. Use your floured hands to press it into a round roughly 14 inches across and about 1/2 inch thick. 

Use a floured 2 3/4 inch round cutter to cut out about 20 biscuits. If necessary, collect and pat our the scraps to cut more biscuits. 

Transfer the biscuits to the prepared baking sheet, arranging them so that they are all touching. 

In a small dish, beat together the remaining egg and 1 Tablespoon buttermilk. Brush the mixture on the top of the biscuits. 

Bake until golden brown, 15 to 20 minutes. Let cook slightly in the pan on a rack. 

Biscuits are best the day they are made (and ideally fresh out of the oven!). Serve with strawberry jam or gravy, if desired. Store leftovers in an airtight container at room temperature for up to 2 days. 

Enjoy! 

Note: For longer storage, arrange the biscuits about 1/2 inch apart on two parchment-paper-lined baking sheets and free until solid. Transfer them to a zip-top plastic bag and freeze for up to 2 weeks. There is no need to thaw them before baking. 

Tuscan Sausage Pasta

 Ingredients

• 8 oz. uncooked pasta (fettuccine) 
• 10.6 oz. Italian sausages, crumbled
• 3 cloves garlic minced
• 1/2 cup chicken broth or dry white wine
• 1/2 teaspoon Dijon mustard
• 1 teaspoon flour
• 1 teaspoon lemon juice
• 1/4 cup sun-dried tomatoes 
• 1 cup heavy whipping cream
• 1.5 cups baby spinach
• Small handful of fresh basil (chopped finely)
• Salt and pepper to taste
• Freshly grated parmesan cheese to taste

Boil a salted pot of water and cook pasta al dente according to package directions. 

Take the sausages out of their casings and crumble the meat into a skillet. Saute over medium-high heat for 5 minutes, stirring occasionally, until it's nicely browned on the outside. 

Remove the sausage from the pan and set aside. If there's a lot of fat, discard most of it. 

Add the garlic, chicken broth, Dijon mustard, flour, and lemon juice to the pan. Stir until well combined and let it bubble for a minute or two. 

Add the sun-dried tomatoes and cream to the pan. Let it cook for 2-3 minutes. 

Add the sausage back into the pan. Cook for another few minutes until the sauce has thickened a bit. 

Stir in the basil and spinach. Let it cook for a minute or so until it wilts. Give the sauce a taste and season with extra salt and pepper if needed. 

Drain the pasta and toss it with the sauce. Serve immediately with some freshly grated parmesan. 

Enjoy! 

Bacon Ranch Chicken Foil Packets

 Ingredients

• 6 Tablespoons butter melted
• 2 Tablespoons ranch seasoning powder
• Salt and pepper to taste
• 4 medium sized chicken breasts
• 1 pound small red potatoes
• 1 cup shredded cheddar cheese
• 4 slices bacon, cooked and crumbled
• 2 Tablespoons chopped parsley 

Preheat the oven to 425 degrees F or grill over medium high heat. In a small bowl whisk together the butter, ranch seasoning, and salt and pepper to taste. 

Coat 4 large squared of foil with cooking spray. 

Place the potatoes in a bowl and drizzle with 4 Tablespoons of the ranch butter over the top. Toss to coat evenly. 

Place a chicken breast onto each of the foil squares and season with salt and pepper to taste Divide the potatoes evenly among the 4 foil squares and arrange them around the chicken. 

Drizzle the remaining 2 Tablespoons of butter over the chicken breasts. Fold the edges of the foil over the chicken and potatoes to make a packet. 

Bake for 45 minutes or grill for 30 minutes. Open the packets and sprinkle the cheese over the chicken and potatoes. Leave the packets open and return to the oven or grill for 2-3 minutes or until cheese melts. Sprinkle with bacon and parsley and serve. 

Enjoy!

Creamy Baked Macaroni and Cheese

 Ingredients

• 2 cups elbow macaroni noodles
• 5 Tablespoons butter
• 1/4 cup onion, finely diced
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup all purpose flour
• 3 cups milk
• 8 oz. Velveeta cheese, cut into small cubes
• 1 1/2 cups shredded sharp cheddar cheese, divided
• 1 cup shredded Swiss cheese

Cook macaroni to al dente according to package directions. Drain and rinse. 

Grease a 9 x 13 glass baking dish. Preheat oven to 350 degreed F. 

In a large pan, melt the butter over medium heat. Add onions, paprika, salt and pepper and sauce for 5-7 minutes or until onion is tender. 

Add flour, stir until combined and cook for about 2-3 minutes. Add milk and heat until sauce begins to thicken, stirring often. 

Stir in the Velveeta, 1 cup cheddar and Swiss. Remove from heat once cheese is melted. Stir in the cooked macaroni until combined. 

Pour into the greased baking dish. 

Sprinkle remaining 1/2 cup cheddar evenly over the top. Bake for 30 minutes until bubbly and browned. 

Enjoy! 

Apple Cinnamon Baked Oatmeal

 Ingredients

• 2 cups rolled old-fashioned oats
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt
• 2 cups milk
• 1/2 cup unsweetened applesauce
• 1/4 cup maple syrup
• 1 Tablespoon vegetable oil
• 1 teaspoon vanilla extract
• 1 cup diced apple, divided
• 1/2 cup raisins

Preheat oven to 375 degrees F. Spray an 8x8 baking dish with non-stick spray. 

In a large bowl, mix together rolled oats, cinnamon, baking powder, salt, milk, applesauce, maple syrup, vegetable oil, and vanilla. 

Fold in raisins and 3/4 cup of the diced apples. 

Pour mixture into prepared baking dish and top with remaining 1/4 cup of diced apples. 

Bake about 40 minutes or until the center has set and a toothpick comes out clean. Allow baked oatmeal to cool just a bit before serving. Serve with a drizzle of maple syrup. 

Enjoy! 

To reheat: For the whole baked oatmeal, cover with foil and reheat in a 350 degree F oven for about 20 minutes. For individual portions, set oven to 350 degrees F and bake for 5-10 minutes or reheat in microwave for 1 minute.