Sunday, March 23, 2025

Biscuits and Gravy Casserole


Kimberly


Biscuits and Gravy Casserole
12 servings

Ingredients 

 8 count can of Grand Biscuits or off brand biscuits

12 eggs

1 lb pork sausage, I prefer Jimmy Dean

1/2 Bell Pepper, any color

2 green onions, thinly sliced

1 1/2 cups milk, divided

1 1/2 cups Cheddar Cheese, Shredded 

1 cup of thick peppered sausage gravy, recipe link included below

1/4 t salt

1 1/2 t pepper


Directions

Preheat oven to 350. Grease a 9x13 in pan. Brown sausage in a skillet. Add bell pepper and green onion and cook until tender. Drain grease.



 Cut biscuits into 1" pieces(I use scissors) and line the bottom of pan. 



Evenly spread sausage over biscuits. 



Then add a layer of cheddar cheese over sausage. 

Whisk eggs and 1/2 cup of milk, add salt and pepper. Pour egg mixture evenly over cheese layer. 

Put a cup of sausage gravy in a bowl and add 1 cup of milk to thin it out. If using a packet of gravy to make gravy do not thin. Pour gravy evenly over egg layer.



Bake uncovered for 25-35 minutes, or until eggs are cooked.

Serve warm.

Here is the link to my gravy recipe.

Biscuits and Gravy


*Whenever I make biscuits and gravy, I set aside 1 cup of gravy and freeze it for this recipe. Then I can pull it out and make it last minute.

 

Thursday, May 23, 2024

Mexican Street Corn Dip


Kimberly
Mexican Street Corn Dip
8-12 servings


Ingredients
12 oz cream cheese, 1 1/2 bricks (room temperature)
1/2 cup sour cream
1/2 cup mayo
3 cloves garlic, minced
3 Tablespoons Hot Sauce, (I use Franks)
3 Tablespoons fresh Lime juice
2 cups shredded pepper jack cheese, divided
6 corn of cobs
4 oz Cotija or Feta cheese
1 jalapeno pepper, finely chopped
2 Tablespoon red onion, finely chopped
1/2 cup cilantro, chopped

Instructions
Preheat oven to 350 degrees. Spray a 9x13 baking dish with nonstick spray and set aside.

Shuck corn. Bring the water to a boil, add the corn, cover, turn off the heat, and cook for about 10 minutes. Remove corn and let cool. When cool remove kernels from cob with corn kernel cutter or knife. Set kernels aside.



Place cream cheese, sour cream, mayo, garlic, hot sauce, lime juice, and cheese in a mixing bowl. Mix with a mixer until well blended. Add jalapeno pepper, onion, and cilantro. mix well.  Fold in corn and Cotija cheese. 

Put mixture in the prepared baking dish. Sprinkle with Cotija cheese and bake for 30-35 minutes or until it is hot and bubbly. Garnish with cilantro and hot sauce, if desired.  Serve warm with chips.



Tuesday, May 14, 2024

Best Bean Dip by Sydney


Kimberly
Best Bean Dip by Sydney
6 cups

Ingredients
1 16 oz can of refried beans, (I use Rosarita spicy Jalapeno)
1 cup picante sauce, (I use pace medium picante)
1 cup shredded Pepper Jack or Monterey cheese
1 cup shredded Sharp Cheese
3/4 cup sour cream
3 oz cream cheese
1 Tablespoon Chili Powder
1/4 teaspoon Cumin

Combine all ingredients in a 9x13 baking dish or a small crockpot.




Bake at 350 for 30 minutes or in a crockpot on high for 45-60 minutes. or until everything is melted. Stir blend all the melted ingredients. Garnish with cheese or jalapeño or green onion slices. Serve with chips.






Tuesday, April 30, 2024

Jalapeno Cheddar Sourdough Bread

Kimberly


Jalapeno Cheddar Sourdough Bread
1 Loaf

Ingredients
1 cup active sourdough starter 
1 cup water, divided 2 TBL set aside
1/3 cup Whole Wheat Flour
3 3/4 cups Bread Flour
1 TBL Salt, Sea or Kosher

Add-In Ingredients
1/2 cup sliced Jalapenos pickled or fresh
1 cup Cheddar Cheese, shredded

Feed starter the night before.

Instructions
In mixing bowl add 1 cup starter, 1 cup water (minus the 2 TBLs set aside), 1/3 cup Whole Wheat Flour, and 3 3/4 cups Bread flour. Mix for 2 minutes medium speed with dough hook attachment or use hands to combine ingredients.  The dough will be clumpy, this is ok. It will be mixed again later. Cover the bowl and let dough rest 1 hour.

While dough is rising mix the 1 TBL of salt with the 2 TBLs of water. Mix until salt is dissolved. Add the mixture to the dough after the hour is up. Mix with until all water is well absorbed in the dough. Dough should be a little sticky. Cover let rise another hour.

Perform 3 sets of stretch and folds 30 minutes apart, over the next hour and a half.  Keep bowl covered between sets.

Add Cheddar Cheese and Jalapenos to the second stretch and fold. You do this by rolling out dough into a large circle or rectangle. Spread cheese and jalapenos evenly over dough. Roll up dough and then fold in half and then half again. 






How to do a stretch and fold. While Dough is still in bowl, pick up one side with wet hand. Pull it up and over itself. Then repeat the action for all 4 sides. If using pickled jalapenos I use the jalapeno juice to wet my hand. This adds more spice to the dough. 


After 3 set of stretch and folds, cover bowl and allow to rise 2-3 hours or you can cover and let rest in fridge up to 36 hours.

Shape and rise.  Turn dough onto a floured surface and shape into rough ball. Flour the top of dough and place on a piece of parchment and place in dutch oven. Cover and let rise 2-3 hours or until it has risen 50 percent. 




Take Parchment with dough in it out of dutch oven and place in a bowl to keep shape. Preheat oven to 450 degrees with dutch oven and lid inside. 
Once oven reaches 450 degrees, score the top of bread. 




Place parchment with the dough inside dutch oven, put lid on. Place dutch oven in oven. Reduce Temperature to 425 degrees. Bake for 25-30 minutes. Remove lid and bake 20-25 minutes or until crust is desired color.




Let bread cool. Then cut and serve. 





Saturday, February 17, 2024

Hearty Bean Bacon and Ham Soup


Kimberly


Hearty Bean Bacon and Ham Soup
Serves 8-10

Ingredients
8 slices Bacon, cut into 1 inch pieces 
2 cups smoked Ham, diced into small pieces
1 yellow onion
3 cloves garlic
2 carrots
2 celery stalks
4 cans white beans, drained
2 red potatoes, diced into small bite size pieces
1 Tablespoon smoked paprika
1 teaspoon black pepper
1/2 teaspoon kosher salt
3 bay leaves
4 cups chicken broth


In a stock pot cook bacon on medium-high temperature until bacon is crisp. Remove bacon with slotted spoon, place on paper towel. 

Add ham to bacon grease in stock pot, cook until browned. 




While ham is browning. Place onion, garlic, celery, and carrots in a food processor and process until minced. 



Add veggie to ham cook until tender about 5 minutes, stir frequently.  Add the spices to the veggies mixture, mix well cook 2 more minutes.






Add chicken broth and potatoes and bring to boil. Reduce heat to simmer. Simmer for 15 minutes or until potatoes are tender. 

Add 3 cans of beans. Blend or puree the 4th can of beans. Add to soup. Let simmer for 15 minutes. Add bacon, you can save some bacon for topping soup if you like.

Serve with bread or homemade croutons.

*You can make with a 1 lb bag of white beans instead of canned beans.
**You can add 1-2 cups mashed potatoes to soup when you add the beans. it will thicken the soup. I do this if I have left over mashed potatoes from a previous dinner. 
***This is a good after easter soup because I usually have left over Ham and mashed potatoes.


 






Saturday, September 30, 2023

Classic Italian Sausage Lasagna


Kimberly
Classic Italian Sausage Lasagna
12 servings



 INGREDIENTS

1/2 lb  Hot Italian Pork Sausage

1/2 lb Mild Italian Pork Sausage

12 Lasagna Noodles 

30 oz of Marinara Sauce (I prefer Kirkland or Victoria White Linen)

1 15 oz container of whole fat Cottage Cheese

1/2 cup Shredded Parmagiano

1 egg, lightly mixed

1 TBL of Italian Seasoning

3 cups Shredded Mozzarella


Preheat oven to 350 F. Cook the lasagna noodles 1/2 the time as instruction on the box. Drain. Set aside. 

Brown the sausage. Add the jar of marinara to sausage. Let simmer while making the cottage cheese mixture. 

Mix the cottage cheese, parmagiano cheese, egg, and Italian seasoning. 

Spray cooking spray on a 9x13 pan. Spread a 1/2 cup of Marinara sauce to bottom of pan. 



Layer 1/2 Lasagna noodles over sauce overlapping edges. 



Spread 1/2 of cottage cheese mixture over noodles. 



Then spread 1/2 the marinara sauce. 



Then spread 1/2 the Mozzarella cheese. before



Then repeat again with the remainder of ingredients.



Cover with foil. Bake for 45 minutes. Remove foil and bake for 15 more minutes. Take out of oven and let sit for 15 minutes before






Thursday, May 18, 2023

Spicy Barbecue Baked Beans


Kimberly

 Spicy Barbecue Baked Beans  
serves 12

Ingredients
8 oz bacon, cut into 1inch pieces
8 oz smoked hot link pork sausage, cut into 1/2 pieces
2 Tablespoons bacon grease
1 large red onion, finely chopped
1 med green bell pepper, finely chopped
1 whole jalapeno, finely chopped
2 28-oz cans of your Favorite Bush's Baked Beans
1 20-oz bottle Famous Dave's BBQ sauce, I use Rich & Sassy

Directions

Fry bacon until browned in a dutch oven. Drain bacon grease but leave 2 Tablespoons in pan. 

Add Hot Link Sausage and cook with bacon until browned.

Finely chop onion, green bell pepper, and jalapeno in a food processor. 

Add veggies to the bacon, sausage combo. 

Cook until veggies are tender about 6 minutes. 

Stir in the baked beans and the BBQ sauce. 

Let Simmer on a low heat for 1 hour, stirring occasionally.

*These beans are nice and spicy. They are a hit and any BBQ party. The flavor is even better the next day, so you can definitely make these ahead of time.