Easy Sausage Biscuits

Sometimes I find myself in a breakfast rut. Now that I have two toddlers, I am challenged to find something they can easily eat while I’m busy getting other things done. So, here is a simple, delicious breakfast recipe.

Easy Sausage Biscuits by Belly Crammer

Sausage Biscuits

Ingredients:

1/2 lb breakfast sausage

1 cup Pioneer biscuit mix

1/2 cup milk

1/2 cup cheese of your choice

Method:

1. Preheat oven to 375F.

2. Mix all ingredients.

3. Form into walnut sized balls. It’ll be sticky, but they don’t have to be perfect.

4. Place on cookie sheet and bake for 15 minutes. Makes about 18 biscuits.

Ruby’s Carrot Salad

So, I started a diet last week. I’m still carrying around a lot of pregnancy weight and really need to get back into shape.

Suddenly I am craving a carrot salad of all things. I checked out several recipes for inspiration and got to work right away.  If I’m craving something so bizarre I’m certainly not going to deprive myself!

carrot salad

 

Mix together:

1 C shredded carrots

1/3 C raisins

1 T honey

1/4 C orange juice

1 cubed apple

 

 

Meat ‘n Potato Pies

Meat 'n Potato Pies

This is one of my husband’s favorites. Served with “turbo beans“, a mix of Ranch style beans and Rotel, it really hits the spot!

Ingredients:

2 9″ pie crusts, thawed

1/2 yellow onion, diced

1 lb ground beef

1 medium russet potato, diced

salt, pepper, and whatever spices you like

1 egg, whisked

How-to:

1. Pre-heat oven to 400

2. Chop onion into small pieces and fry in vegetable oil until soft. Add diced potato and continue frying until thoroughly cooked.

3. In another pan brown ground beef and season.

4. Cut pie crusts into thirds. Spoon potatoes, onion and meat into each piece. Fold over and pinch edges.

5. Egg wash each pie.

6. Bake on cookie sheet for 15-20 minutes, until golden brown.

 

 

Lemon Cake Mix Cookies

Lemon cake mix cookie

 

I tried these a few times and in a couple of flavors and after tweaking it, I have perfected the recipe. It’s very simple and delicious and your family might think you are a baking goddess!

Ingredients:

1 box Duncan Hines Lemon Supreme mix

1 egg

1 stick softened butter

1/4 cup lemon juice

How-to:

1. Pre-heat oven to 375

2. Mix everything in a bowl. Chill for about 20 minutes.

3. Roll into 1 inch balls and place on cookie sheet, allowing space to spread out. I pressed mine down into more of a cookie shape.

4. Bake for 10 minutes. Cool completely. Put lemon supreme icing on top and enjoy!

 

Sloppy Joe Casserole

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Let me confess something to you right now. I do not like sloppy joes. I always use a fork and it just tastes like ketchup and meat to me. Typically.

But tonight I found myself with few ingredients to work with and a strong desire to eat something I don’t usually make. I first thought of burgers but had no bread. I did have pancake mix, however. So the wheels in my brain started spinning.

Ingredients:

1 lb ground beef

2 T mustard

2 T soy sauce

salt, pepper and whatever spices you like (I used cayenne)

1 cup monterey jack cheese (or whatever you prefer)

1 14 oz jar pizza sauce

1 14.5 oz jar sliced stewed tomatoes, drained

1 cup Pioneer biscuit mix

1/2 cup milk

1 egg

How-to:

1. Pre-heat oven to 400. Brown ground beef on medium heat and drain the grease.

2. Season with soy sauce, mustard,salt, pepper and cayenne.

3. Add jar of sauce and tomatoes. Let simmer for 5 to 10 minutes.

4. Pour into a baking dish.

5. Sprinkle cheese evenly on mixture.

6. Mix egg, Pioneer mix and milk in a bowl. Pour evenly over top of meat and tomato mixture.

7. Bake for 25 minutes or until brown.

 

Shhh It’s Not *Really* Ice Cream

We are frugal. Being frugal, we usually avoid buying snacks. But since my toddler has been potty training, I have felt it necessary to reward her from time to time for stepping up and being a “big girl”.

So today I tried something delicious and nutritious. Ice cream.

Well, not REAL ice cream, but she couldn’t tell the difference and I hardly could tell either. It is so simple to make, really. Of course, it involves my magical fruit, the banana. When frozen it has the PERFECT consistency and just the right amount of sweetness to satisfy the craving for sweets.

Banana Peanut Butter Chocolate Ice Cream

Simply put a fresh ripe banana, a spoon of peanut butter, a heaping spoon of cocoa powder, a dash of cinnamon and a splash of milk into a blender until smooth. Put into a plastic container in the freezer and let it sit for a couple of hours or longer. I didn’t want to wait very long so it came out more like soft-serve.

And there you have a treat that you don’t have to feel guilty about eating!

Chili Waffle Pie

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Prepare for a gut hurtin’.

I know it’s Spring, but I live in Texas and the weather can’t make up its mind. So, we made some chili in the slow cooker using ground beef and Wick Fowler’s 2 Alarm chili kit. That just wasn’t enough for us.

So I made some cornbread waffles (Jiffy mix) and topped those with fried potatoes. I poured chili on top of that and sprinkled shredded cheese over the top.

This was amazing! And we felt drowsy with the final bite. If you’re looking for a rich warm gluttonous treat, here you go. Dig in!

Tangy Peanut Butter Sauce

I’ve been craving peanut sauce ever since I went to the Chinese buffet last week. So I decided to try making one myself. I looked over different recipes I found and took my favorite ingredients from them.

Unfortunately, I have no pictures simply because I got lazy with frying the chicken and it didn’t turn out very nice. But the sauce tasted amazing. The lemon makes it brighten right up.

Ingredients:

1 cup peanut butter (I used crunchy because I’m crazy like that)

1/3 cup soy sauce

1/3 cup white wine vinegar

1/3 cup lemon juice

3 tb brown sugar

1/4 cup honey

Mix all that together. Fry chicken in a large pan. Pour the mixture over it and let cook about 10 minutes. I served it over rice and it was yummy.

 

Banana French Toast!

I have been craving french toast. I don’t eat it often, but something inside me screamed for it. Of course, when I looked in the fridge this morning, we were out of eggs.

So, I turned to my favorite breakfast fruit. The banana.

Indeed. It worked a lot better than I expected! This recipe could easily be vegan with a couple of simple adjustments, but this is how I did it.

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Ingredients:

1 ripe banana

1/4 cup milk (vegans may use soy milk or coconut milk)

a dash or two of cinnamon

butter or margarine (or vegan margarine)

whatever bread you like

How-to:

Mash a banana in a bowl and mix with milk and cinnamon. Soak both sides of a slice of bread and fry in butter until brown on both sides. This is good for one serving (3 slices of bread when I tried it).

So delicious! I’m sure it would be a welcome addition especially during the holidays. Drizzle with syrup if you’d like, but it’s already sweet on its own.