Sunday, October 26, 2008

Buttermilk Biscuits with Dirty Gravy

So I've made these at work a couple of times and everyone seems to rave about them. The recipe for the biscuits (as well as the picture) I stole from Bobby Flay, the gravy I combined a bunch of rather non-descript recipes from the Internet into something that is so good, it's dirty.

Buttermilk Biscuits

4 cups flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
12 Tablespoons cold, unsalted butter, cut into small pieces, plus 4 Tablespoons, melted
1 1/2 cups cold buttermilk
1/2 cup heavy cream
2 teaspoons freshly ground black pepper, semi-course ground

Preheat oven to 450 degrees F.
Combine flour, baking powder, baking soda and salt in a large bowl. Using a dough cutter, combine until ingredients are incorporated. Scatter the cold butter pieces over the top of the flour mixture and continue to combine until the mixture resembles coarse meal. Add the buttermilk and pulse in a food processor until the mixture just begins to come together.
Scrape the dough onto a lightly floured counter.Pat the dough into a 10 X 12-inch rectangle about 3/4 inch think. Use a 3-inch round cutter to cut out biscuits. press together the scraps of dough, and repeat the process. Place the biscuits on 2 baking sheets lined with parchment paper;brush the tops with cream and sprinkle with black pepper. Bale the biscuits for 12 to 15 minutes or until lightly golden brown. remove from the oven and brush the tops with melted butter. Serve with Dirty Sausage Gravy, or with any sweet condiment!

Dirty Sausage Gravy
1 T butter
1 LB Log sausage (I used Jimmy Dean -- perhaps if you are multiplying this several times -- which I suggest -- consider using a log of the HOT sausage, then omit the hot sauce)
4 T Flour
2 Cups heavy cream
1 teaspoon hot sauce
1 Tablespoon Worcestershire sauce

Brown sausage and butter in skillet on medium heat, allow the crispy brown bits to form. mmmm. Add Flour and mix until well incorporated, allow to cook on medium for 3-4 minutes. Add cream, hot sauce, and Worcestershire sauce and turn to low to simmer. Continue stirring until the gravy is the thickness your heart desires. Spread lavishly over buttermilk biscuits and take all the credit from your lucky eaters.

Friday, October 24, 2008

Cheese Zombies

A couple people have been asking for this recipe and I thought that I already posted it. Sorry...I guess I forgot. So here it is. (I'll post a picture with it the next time that I make these)

(I use my bread machine and use the dough setting. Add all ingredients in this order so the yeast and water are on top. If you don't have a bread machine mix the water and yeast together and let it dissolve. Then add the remaining ingredients and let it rise for about an hour or until doubled.)
3 cups all purpose flour
3 Tbs. sugar
1 1/2 tsp salt
2 Tbs. butter/margarine
2 Tbs. powdered milk
2 Tbs. yeast
1 1/8 c. water(warm to cold-Not Hot)

After the dough has risen and is done in the bread machine, split the dough into about 12-16 balls. Use a little bit of flour so it doesn't stick to your counter.

Flatten each ball into a disk and place 1 inch cubes of cheese in the middle. I use Velveeta because it melts really well but any kind is fine.

Then cover the cheese with the dough and make sure that you pinch it really well and seal it up, otherwise the cheese will melt out when you bake it.

Place all balls onto a greased cookie sheet and let rise until the desired size. About 1-2 hours. (If you cover it with seran wrap sprayed with PAM then it seems to rise faster.)

Bake in the over at 350*F for 12-15 mins or until lightly brown on top. When you remove it from the oven brush with butter. Let cool slightly and ENJOY!!

Friday, October 10, 2008

Pumpkin Bread

This bread is delicious and moist. It tastes better the next day!

1 (15 oz) can pumpkin puree
4 eggs
1/2 cup applesauce
1/2 cup vegetable oil
2/3 cup water
2 cups white sugar
1 cup brown sugar
3 1/2 cups all-purpose flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp ground ginger

Preheat oven to 350 degrees. Grease and flour three 7x3 inch loaf pans (I used PAM).

In a large bowl, mix together pumpkin puree, eggs, applesauce, oil, water and sugars until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.

Bake for about 50 minutes. Insert toothpick to test for doneness.

**This recipe makes a LOT!! I used this amount of batter to make 12 muffins and four small loaves. The muffins turn out great. I put the loaves and muffins in at the same time and the muffins were done in about 20 minutes and loaves about 40.

**I love breads to have a glaze, so after the loaves came out of the oven, I punched holes with a fork and poured a glaze mix of butter, powdered sugar and cinnamon over it. But it still tastes great without!

Wednesday, October 8, 2008

Chicken Stir-Fry Wraps

1 1/2 lbs chicken breasts, halved horizontally and thinly sliced
salt and black pepper
2 T olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper thinly sliced
3 cloves garlic, minced
1 1/2 tsp grated peeled fresh ginger
1/4 to 1/2 tsp red-pepper flakes (depends on how spicy you want it)
3 T soy sauce
3 T rice vinegar
1 1/2 tsp cornstarch, mixed with 1 T water
12-18 Boston lettuce leaves (about 2 heads)

  1. Season chicken with salt and pepper. In a large skillet, heat 1 T oil over high heat. Add half the chicken; cook, stirring constantly, until opaque throughout, 2-4 min. Transfer to plate. Repeat with remaining chicken.
  2. Add remaining 1 T oil to pan, along with the onion and bell pepper. Cook, stirring constantly, until onion is tender and golden, about 4 min (reduce heat if browning too quickly).
  3. Reduce heat to medium; add garlic, ginger and red-pepper flakes; cook, stirring, until fragrant, 30-60 seconds.
  4. Stir in soy sauce, vinegar and cornstarch mixture; remove from heat. Add chicken and any accumulated juices; toss to coat. Serve in lettuce cups.
Found on Martha under light and healthy recipes.

Pumpkin Coffee Cake

1/2 cup butter
3 eggs
3/4 cup sugar
1 tsp vanilla
1 cup sour cream
2 cups flour
1 tsp baking soda
1 tsp baking powder

1 (15 oz) can pumpkin
3/4 cup sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
2 eggs
1/2 evaporated milk

1/3 cup butter
1 cup sugar
2 tsp ground cinnamon
1 cup pecans (or walnuts)

  1. Grease or spray the bottom of a 9x13 pan.
  2. Mix together batter ingredients.
  3. Pour 1/2 of batter mixture in the 9x13 pan.
  4. Mix together the pumpkin ingredients.
  5. Pour all of the pumpkin mixture over the batter.
  6. Pour the remaining half of batter over the pumpkin. This step is a little difficult-it's okay that the pumpkin mixes in a little with the batter. (I just spooned little drops of batter over the pumpkin mixture.)
  7. Make the topping and pour over batter.
  8. Bake in a 325 degree oven for 50-60 minutes.
  9. Let cool completely.
Enjoy! It is REALLY good!!

Saturday, October 4, 2008

Apple Crumb Dessert

This is probably a classic that everyone already has their favorite recipe. We had lots of apples so I just flew by the seat of my pants and made this, it probably exists in the world wide web but I didn't follow it I just made it up...well mostly.

9 apples (I used yellow ones I think they were Jonah Gold) (peeled, cored and cut into chunks)
1 cup brown sugar
1 cup white sugar
2-3 tablespoons, lemon juice
1/4 cup flour (I actually forgot this so it was really watery, this will thicken it up)
1 TBSP-ish cinnamon

1 1/2 cup oats ground fine (I did it in my blender)
3/4 cup flour
1/2 t salt
1 1/2 cup brown sugar
1/2 cup butter

For Filling
Mix all ingredients and pour into a 9x13 pan.

For Topping
Mix all dry ingredients and cut in butter until it is fine and crumbly. Spread on top of filling.

Bake at 350 for 45 minutes. Serve warm with Vanilla ice cream!

Thursday, October 2, 2008


I got this recipe from Jalene S. It is really simple and completely delicious!

6 Chicken Breasts

6 slices of Cheddar Cheese (I use Colby Jack)

2 Cans Cream of Chicken Soup

2 Tablespoons mayonnaise

1 cup milk

1 box Stuffing Mix

1 cup butter

Place chicken in bottom of casserole dish. Place a slice of cheese on top of each piece of chicken.

Mix mayonnaise Milk and Cream of Chicken soup. Pour over chicken. Spread dry stuffing over soup mixture.

Melt Butter and pour evenly over stuffing. Bake at 350 for 35-45 minutes or until chicken is tender