Sausage Gravy & Egg Casserole

Mom what's for dinner?

How often do we hear that?

To often to count.

Tonight the answer is breakfast.

Sausage Gravy & Egg Casserole

 Ingredients:

2 lb Breakfast Sausage Rolls (hot or mild)

3 Tbs Flour

2-3 Cups Milk plus 1/2 cup

Salt 

Pepper

1 Cup Cheese

6 Eggs

1 Tube Biscuits

4 Tbs Butter

Instructions:

Heat oven to 350 degrees.

Grease 9x13" casserole pan.

Cut biscuits into bite size pieces and place into pan

Brown sausage in sauce pan over medium heat.

While cooking add salt and pepper to taste.

(I like to add a little Cajun seasoning for taste.)

Drain sausage and sprinkle 1/2 on top of biscuits.

Melt butter with sausage in sauce pan.

Add the flour and mix with sausage.

Slowly add 2 cups milk. 

Stir until combined and bubbly.

Add more milk if gravy is too thick.

Scramble eggs with milk and pour over sausage/biscuits.

Sprinkle with cheese.

Cover mixture with gravy.

You can now cover with foil and place in fridge or

Bake for 45 minutes.

If cooking cold from fridge cook for 30 minutes.

Take foil off and cook another 15-30 minutes 

until hot and bubbly.

Look at all of the yummy gravy.

•

Coffee Doughnut Bread Pudding

I know, I know who on earth has leftover 

DOUGHNUTS?

We did (only this once)!

In fact we had 3 dozen leftover after our

Mardi Gras parade.

So what's a girl to do?

You can't throw out the goods.

Our answer is...

Coffee Doughnut Bread Pudding with Rum Sauce

Ingredients:

1 dozen Day Old Doughnuts

2 cups Milk

1 14oz Condensed Milk

1 1/4 Coffee (cooled)

6 Egg Yolks

1tsp Cinnamon 

1/2 cup Light Brown Sugar

1/4 cup butter (1/2 stick) softened

Rum Sauce

1/4 cup Butter (1/2 stick)

1 cup Powdered Sugar

Rum to taste

Directions:

1- Preheat oven to 350 degrees.  

Grease a 9x13 pan.

2- Cut or tear doughnuts into pieces and place in pan.

3- Whisk together milk, condensed milk, coffee 

(take a moment and drink a sip of your coffee), 

egg yolks and cinnamon.

4- Pour mixture over doughnuts and mix.

Let sit and get soggy.

5- In another bowl, mix together brown sugar & butter.

Sprinkle over top of doughnuts.

6- Bake 40-45 minutes until set.

7- Melt butter on high heat in small sauce pan

 add sugar stirring until blended.

Remove from heat.

Add Rum to taste.

8- Serve hot with sauce drizzled over top 

with a pipping hot cup of coffee

or a icy glass of milk.

I have to say this is one yummy dish.

I love the crunchiness of the brown sugar on top. 

"Life is like a box of Chocolates

you know what you're gonna get

when you pinch the Chocolates 

FIRST"

~Sarah

•

Rice Fish Cakes

Today we are cooking a

"fancy", easy and inexpensive recipe

that you should have all of 

the ingredients in your pantry.

Rice Fish cakes

Are you are looking for a new

way to cook Tilapia?

To make it even easier we are cooking with

Success Rice

the ORIGINAL no mess, no measure boil-in-bag

rice that cooks perfectly every time and is ready in 

less than 10 minutes.  
This is a sponsored post written by me on behalf of Success® Rice.

Rice Fish Cakes

2 cups Success Rice (1 bag)

 1 quart chicken broth or water 

1 lb Fish (flaked)

1 small onion (minced)

2 tbs. butter

1 t. Worcestershire sauce

1/2 lemon (juiced)

2 eggs (lightly beaten) 

2 tbs. cajun seasoning

1/2 cup- Plus more for dusting Panko, 

breadcrumbs or crushed crackers

1/2 cup oil

Cook Success Rice in chicken broth or water.

Heat butter over medium heat and cook

onions until soft.

In a large bowl mix all ingredients

except extra Panko and oil.

Refrigerate 5 minutes.

Shape into patties and cover with Panko.

Heat oil in a large skillet over medium heat.

Place cakes in pan (small batches) and fry 

until browned, about 4-5 minutes each side.

Serve warm.

**Cakes can be stored in freezer for 1 month before cooking.**

We like to serve our Rice-Fish Cakes with a

nice lite salad, or with an egg on top.

What will you serve your cakes with?

Roasted Potatoes, Corn or 

as a Fancy Appetizer?

The cakes are nice and flaky and you

can see the fluffy rice.

Our friends at Success Rice would like you 

to have a coupon for $.50 off your next box

so you can add this staple to your pantry.

http://bit.ly/YwIYtq

Looking for more quick and easy recipes

you can make any day of the week?

Visit www.successrice.com or

Like Success rice Facebook page

for more recipes and lifestyle tips to 

make mealtimes easier and more fun.

Did you know there are 4 varieties available-

Success Whole Grain Brown Rice

Success White Rice

Thai Jasmine Rice

Basmati Rice

Here is our little tip for cooking with

Success Rice.

Cook in Chicken Stock for a quick easy side dish.

For an extra special treat for you here is

another recipe brought to you from

iVillage

Sweet & Spicy Apricot Chicken

In order to succeed, your desire for success 

should be greater than your fear of failure.
Bill Cosby 

This is a sponsored post written by me on behalf of Success® Rice.

With 4 varieties available including: Success® Whole Grain Brown Rice and Success® White Rice, and globally-inspired aromatic varieties of Success® Rice, including fragrant Thai Jasmine or Basmati Rice, there’s a variety everyone in your family will love. Try your own twist on one of your favorite recipes by swapping an aromatic variety into some of your go-to rice dishes. To accommodate various households, Success® Whole Grain Brown Rice and Success® White Rice comes in two different sizes – 14 oz. or 32 oz.

So what are you waiting for? Use this coupon for $.50 off your next box so you can add this staple to your kitchen pantry: http://bit.ly/YwIYtq

•

Cast Iron Crawfish Cornbread

Cast Iron Crawfish Cornbread

2 eggs

1/3 cup oil

1 can cream-style corn

1 cup grated cheddar cheese

1 box Jiffy Cornbread mix

1 lb crawfish, drained

1 sm onion, chopped

1 sm bell pepper, chopped

1 stick butter + 1/4 stick

(optional to taste)

jalapeno pepper

liquid crab boil

1 teaspoon Cajun seasoning

Preheat oven to 350 degrees.

Place skillet with 1/4 stick butter into oven

to melt butter.

Saute onion and bell pepper in stick of butter.

Beat together eggs and oil.

Add corn, cheese and cornbread mix to eggs and mix.

Add seasoning of choice (we like the Cajun seasoning)

Stir in crawfish.

Pour into preheated buttery cast iron skillet and bake

until brown 45 - 60 minutes.

Or bake in a 9x13 pan sprayed with non-stick spray.

Look at the big bites of crawfish.

YUM!

**Hey Y'all!**
We are so excited that our
Cast Iron Crawfish Cornbread 
is being shared, 
but we saw a few of you had questions
and comments.
Here are our answers.

When do you put in crab boil n how much?
We do not use the crab boil instead we use
Cajun seasoning to taste.
Remember if you are using boiled crawfish
the crab boil could be over powering.

Add a can of cream of mushroom and it makes it a bit more moist
You could add cream of mushroom soup,
but this dish is very moist and 
could become soggy if too much liquid is used.

How to Season A Cast Iron Skillet

“Somewhere lives a bad Cajun cook, just as somewhere must live one last ivory-billed woodpecker. For me, I don't expect ever to encounter either one.”
William Least Heat Moon
(William Trogdon)
‘Blue Highways’

•

Caramel CheeWees - Cheetos

Caramel CheeWees - Cheetos

Yep you did hear that correct.  

CheeWees/Cheetos covered with Caramel.

Wait...Don't leave!

Give us a try.

Have you ever visited Chicago and

tasted their fabulous

Caramel covered Cheese Popcorn?

Did you ask what are CheeWees?" 

Elmer's CheeWees are the 

New Orleans cousins to Cheetos.

Ingredients

2 bags CheeWees or 1 bag of Cheetos

2 cups light brown sugar

1 cup butter or margarine

1/2 cup light corn syrup

1/2 tsp baking soda

Pre-heat oven to 250 degrees.

Pour CheeWees/Cheetos into large bowl. 

In large sauce pan mix sugar, butter or

margarine and corn syrup.  Bring to a boil.

Boil for 5 minutes, stirring often.

Remove from heat and add baking soda.

Pour over CheeWees/Cheetos and mix and cover well.

Spread into a large buttered roasting pan.

Bake for 1 hour stirring every 15 minutes.

Remove from oven and pour onto wax paper.

Spread into a thin layer.

Once it has started to cool, but still warm

quickly separate.

Next time we make this recipe we

are going to try Puffy Cheetos.

Now you have a crowd pleasing snack.

Always use tasteful words.

You may have to eat them.

-unknown

I found this quote on the CheeWee site.

•

Chocolate Bread

 

We are still trying to find ways

to use up all of the stale bread, so

today after Mass we came home

to a yummy breakfast of 

CHOCOLATE GRAVY

on bread

 

Hold on, don't leave you will like this,

I promise.

 

This is a recipe that

I remember from when

I was a little girl.  My cousins

and I would sneak to my Great Aunt's house.

She would make us chocolate bread.

We could never figure

out how our Moms knew we went

to Taunt Chook's house

and played on the barn and ate chocolate.

Hum- I wonder now,

could it have been a chocolate

ring around our mouths

and our bottoms had red paint on them???

 

CHOCOLATE GRAVY

 

5 Tbs. butter

3 Tbs. flour

3 Tbs. cocoa powder

4 Tbs. sugar

1 cup milk

1 1/2 tsp. vanilla

 

Melt butter in a small sauce pan.

Stir in all dry ingredients and cook on

low heat for 2-3 minutes.

Slowly stir in milk, make sure

to get all of the lumps out.

Cook another 2 minutes, until thick.

Take off heat.

Add vanilla.

Serve over bread, buttered toast,

biscuits, ice cream.

You can even try it with eggs

and french fries.

 

 

Yes, we have tried

french fries dusted with chocolate

and eggs dipped in chocolate at

Chocolate by the Bald Man

In both New York and Las Vegas

 

(we did not have a picture of the eggs)

 

They are

 DE-LICIOUS!!

 

“I don’t invent anything in chocolate.

It all exist in people’s minds & hearts.”

~Max Brenner

 

 

 

•

Sausage Bread Pudding

 

It's the day after Hurricane Isaac

and the power is back on.

Yippee!

And we have a loaf of bread that

is more than a couple of days old.

YUCK!

After time without power

no one wants to see a sandwich, so

what to do with the bread?

 

Bread Pudding it will be.

 

We have tried

Bread/Biscuit Pudding

(BTW just take a look to see how far we have come with our pictures.)

but this time we were looking

for something savory to

use deer sausage.

 

 

Sausage Bread Pudding

 

Ingredients

2 Tablespoon butter

2 Tablespoons vegetable oil

1 pound sausage, chopped

(we used deer, but any can be used)

2 Cups chopped onions

2 Tablespoons chopped garlic

Seasoning

5 large eggs

1 Cup heavy cream

3 Cups milk

2 Cups grated cheddar cheese

8 Cups torn bread

(we used 3/4 of a loaf of white bread)

 

Instructions

Preheat the oven to 375 degrees.

Grease a 2-quart baking dish with butter.

Place bread into baking dish.

Heat the oil in a large skillet over medium heat.

Add the onions and cook until soft.

Add the sausage until cooked.

Add the garlic and cook about 2 minutes.

Season to taste.

Combine the eggs, cream and milk in a large

mixing bowl and whisk.

Stir in the sausage mixture and cheese.

Pour over bread and mix together.

Bake for 45 minutes or until golden brown.

Remove from oven.

Let rest for 10 minutes before serving

or longer to set.

 

 

If you have any left-overs this will make a

great breakfast.

 

Anyone who says they're not afraid at the time

of a hurricane is either a fool or a liar,

or a little bit of both.

~Anderson Cooper

 



 

•

Cherry Cheesecake Dip

Do we have a surprise for you today.

Cherry Cheesecake Dip

Have you ever forgotten you were

to bring a dish to a party?

Needed a quick snack?

Or the hubby forgot to tell you

guest were coming to dinner?

CHERRY CHEESECAKE DIP

1 pack soften cream cheese

7oz jar marshmallow fluff 

1 small tub Cool Whip

1 can cherry pie filling

Pack of graham crackers

Mix cream cheese and marshmallow fluff 

until smooth.

Fold in Cool Whip

Spread into dish.

Cover with cherry pie filling.

Break graham crackers into sticks.

Making this dip is just that

QUICK, SIMPLE & TASTY

ENJOY!



•

Cranberry Pecan Chicken Salad

Today we are going to share our favorite

summer picnic salad.

Cranberry Pecan Chicken Salad

 

4 chicken breast
2-1/4 cup Sweet Spicy Nuts, roughly chopped
1/2 cup granny smith apples, diced
3/4 cup dried cranberries
2 Tablespoons green onions, minced
1/2 cup Greek yogurt
4 Tablespoons mayo
1 Tablespoons apple cider vinegar

Boil chicken in seasoned water until chicken is cooked.
Set aside to cool.  Shred chicken or dice into 1/2" cubes.

Mix together yogurt, mayo and vinegar.

Combine, chicken, 1/4 cup pecans, green onion, apples and cranberries
in a large bowl.
Toss with dressing to combine.
Season to taste with salt and pepper.

Line a cake pan with plastic wrap.
Pour Chicken Salad into pan
cover and chill for 8 hour
or up to 24 hours.

Season to taste with salt and pepper.
Cover and chill for at least an hour until ready to serve.
Turn chilled salad onto serving plate.

Press nuts onto sides of salad and garnish.

•

Churros

There are many different types of dounuts
and each make my tummy happy.

Fritters- filled with fruit

Beignets- Square dounuts served with powdered sugar
A favorite breakfast served here in Louisiana

But today we are making the Spanish dounut
Churro

It is served warm with cinnamon sugar and a cup of
Mexican Hot Chocolate

Churro
1/2 cup sugar
2 tsp cinnamon
1 cup water
2 Tbs brown sugar
1/3 cup butter
1/2 tsp salt
1 cup flour
2 eggs
1/2 tsp vanilla
oil

In a shallow dish mix 1/2 cup sugar and cinnamon and set aside.

In a medium sauce pan bring water, brown sugar, butter
and salt to a full boil.

Remove from heat and mix in flour. 
Mix well until doughy ball forms.

In a separate bowl mix the eggs and vanilla together.
Add to the dough and mix until well blended.
The dough will be glossy.

Put dough into a decorator tube.
I use my Pampered Chef
Easy Accent Decorator

Heat 2" oil to 350 degrees.  Test oil by squeezing
dough into the oil.  The oil should bubble instantly.

Once the oil is hot enough squeeze 4 or 5 churros.
Cut dough with knife off tube.
Make sure not to cook to many at once.
Cook 1 minute then turn and
cook until golden brown.
Remove with slotted spoon onto paper towel.

Roll in the sugar and cinnamon mix while hot.

If you are looking for an extra special dessert
serve Churros with vanilla pudding and strawberries.

•