Breakfast, Uncategorized

Sausage Gravy


Those biscuits I made the other day, they tasted very good with this gravy. I usually end up with extra sausage that we haven’t ate. Usually the day before. I’ve been known to skip the sausage and use bacon grease too. It works either way. Gravy is simple. All you need is grease, flour, milk, salt and pepper. It’s very good.

It’s my comfort food. It’s one of those guilty pleasures that you just know you need to stay away from. It’s loaded with calories, carbs, and all those other yummy bad for you foods. Cooper was disappointed that we weren’t having chocolate gravy for breakfast, but he was very happy all the same that he was getting a cooked breakfast. I don’t always get to make my boy hot meals every day, even though I’d like to. It’s difficult.

1/4 cup sausage crumbled, with grease

4 tablespoons of all purpose flour

2 cups milk

salt and pepper to taste

Brown sausage, keep grease. Add flour and cook for at least a minute. Add milk. Cook until thick. If too thick add more milk. Add salt and pepper.

Breakfast, Uncategorized



It’s simple. I always used to make these gross flat little biscuits. Cooper gladly would eat the flat biscuits, because I made him some yummy Chocolate Gravy. He always thought they were so good. Recently, I’ve realized my biscuits just really suck and buying those biscuits in a can or frozen just don’t cut it like the homemade goodness. I tried new recipes, they tasted like cardboard. Finally I realized after watching a few episodes of well every cooking show on Food Network, I was rolling my dough too thin.  Once I plumped up my dough width, suddenly I was making beautiful little tasty gems of biscuits. Finally after all these years, I did it! You need to try these biscuits!!

2 cups self rising flour

3 tablespoons butter

3 tablespoons shortening

3/4-1 cup milk

Put flour in a bowl. Add butter and shortening. Mix with fingers or a pastry blender until it resembles crumbs. Add milk. Sometimes I have to add more, sometimes less. It really depends. You want it to be stick. Flour a surface and hands. Roll dough into about 3/4 inch thickness. Cut with round dough cutter. Put on sprayed cookie sheet. Bake at 450 until lightly brown on top. Usually about ten minutes. Pay attention to biscuits after about 5 minutes.


Banana Crumb Muffins


I suck at making crumbled top anything muffins. I’m serious. Look at the top of my muffin?! Some of them had holes in the middle. My crumble looked like my batter. Honestly, I think it’s because of the butter I used. I know better, but I insist on dragging out the country crock. Honestly, I prefer butter-butter, but lately I’ve just been buying country crock, because it’s my favorite alternative. I use it for most stuff. Which I hate, but love. It’s funny, considering I’m so big on healthy options. Not saying country crock is unhealthy, but 100% butter is healthier. Make sense? Maybe….I don’t know.

I guess it doesn’t matter much, Cooper thought it was good. He loved them. Next time I make these I’m actually going to freeze some. A problem I have is I waste more than I’d like to waste. He eats them for two mornings and then the left overs get tossed. I was reading that you can freeze muffins, so I’m going to try my hand at it. I try to make muffins once a week, simply because I like to change up the recipe and use something new, but there are times that I’m just behind and in a hurry. This could turn out helpful for me. When I try freezing it, I’ll update this post.

1 1/2 cups plus 2 tablespoons flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

3 ripe bananas, mashed

3/4 cup white sugar

1 egg

1/3 cup butter, melted, plus 1 tablespoon cut into bits

1/3 cup brown sugar

1/8 teaspoon cinnamon

preheat oven to 375. Lightly grease 10 muffin cups, or line with muffin papers. Mix together 1 1/2 cups flour, baking soda, baking powder, and salt in a large bowl. Beat together bananas, white sugar, egg, and melted butter in a bowl. Stir banana mixture into flour mixture until just moist. Spoon batter into tin evenly. Mix together brown sugar, cinnamon, and the remaining flour into a small bowl. Add butter bits and stir with a fork until resembles coarse cornmeal. Sprinkle over the muffins. Bake until center is clean when you insert a toothpick. Generally 18-20 minutes.

Breakfast, Uncategorized

Cinnamon Roll Casserole


My kid has to be a sugar monster. I sometimes think if kids could get away with it, they’d eat pure sugar every day. If we didn’t say no, we all as adults would be CRAZY. Something about these processed sugars and even red food dye can mess with our children. My own personal experience is my child goes insane. He has the worst attitude and behavior if he has too much. My son is in cub scouts and even some of the other parents who come in always say “We have to be careful of the food dye and sugar. He doesn’t have an allergy, but…” I never realized how much of an issue it really is. What I’ve started doing is limiting the amount of processed foods we have. That way when we do have something like this mouth watering, stuff it in my face faster please cinnamon roll casserole, I don’t feel near as guilty. Generally, I only make things like this once a week, once every two weeks, or once a month. It’s really about what I find. However, as a general rule, my max is once a week.

2 tablespoons of melted butter

2 cans (12.4 oz each) refrigerated cinnamon rolls with icing

4 eggs

½ cup heavy whipping cream

2 teaspoons ground cinnamon

2 teaspoons vanilla

¼ cup maple syrup + 1 teaspoon

Heat oven to 375 degrees. Pour melted butter in a 3 quart baking dish. Cut cinnamon rolls into 6 pieces each and put into the pan. Reserve the icing. In a bowl, mix eggs, cream, cinnamon, and vanilla. Drizzle over the cinnamon rolls. Drizzle with 1/4 cup of maple syrup. Bake for 25 minutes until golden brown. Allow to cool for 10 minutes. Remove the lids of the icing and microwave for a few seconds to thin the icing. Stir with the left over 1 teaspoon of maple syrup and drizzle over the cinnamon rolls.

Breakfast, Uncategorized

Cooper’s Chocolate Gravy Oh YES!

I grew up with chocolate gravy. My mamaw would make this for us grandkids when I was little. I remember sitting around the table and us kids with a plate of biscuits and chocolate gravy. It was like heaven. It was the most amazing taste ever. The funny thing is as an adult I make it for my own babies. Sometimes they’ll tell people what they had and we get the weirdest looks. People think it must be gross. I suddenly let the Dr Seuss “Try it and you may like it” type voice come out….I’ve made it for several of the kids who have spent the night with us. They’ve all loved it. I’ve had parents come and say so and so “said that you made…” and then ask for the recipe. I encourage you guys to try it! You’re going to love it.

3 Tablespoons All purpose flour

2 Tablespoons unsweet cocoa

pinch of salt

2 cups of milk

4 Tablespoons sugar

2 Tablespoons Butter

1 teaspoon vanilla

Mix all of the dry ingredients together in a frying pan. Start adding your milk stirring constantly to prevent flour from lumping up. Once the mixture is thickened add vanilla and butter. Serve.

Breakfast, Uncategorized

Back to School Breakfast


Coop goes back to school. I always try to give him meals that are healthy and different. It must get boring to eat the same thing every day for breakfast. I’m always getting questions from people about what they can make that’s different for breakfasts and lunches. I’ve decided I’m going to post some of these things I make throughout the year. Hopefully, someone will have inspiration from my meals. I don’t always cook everything from scratch. I’d love to, but let’s face it, time is an issue. This mornings breakfast consisted of Oranges, M&M yogurt, and two mini chocolate chip muffins. I’ll say that normally I don’t like to give him so much chocolate…However, I forgot to buy different yogurt, so we make do with what we have. I always make the muffins the night before while I’m making dinner. It’s really not that much of an extra step. I also pre slice the oranges. Usually one orange lasts for two days. I try to not cut up a ton of fruit, because I don’t like it to just sit in the fridge.


Breakfast Casserole


This is a wonderful recipe. It is very easy to make. My family thought it was the best thing ever. This was definitely a hit. The first time I made this, I made it for Easter morning. They guys loved it and they literally ate every single bit of it. It’s a definite keeper.

1 can of Pillsbury Buttermilk Biscuits

7 eggs

3/4 cup milk

salt and pepper to taste

1 package of sausage

10 pieces of ham diced

8-16 oz mozzarella cheese

8-16 oz cheddar cheese

Brown Sausage and dice ham. Press biscuits in the bottom of a buttered dish. Add sausage and ham layer. Add cheeses mixed. Mix eggs, milk, and salt and pepper to taste. Pour over biscuit layers.

Bake 350 degrees for 30 minutes