Friday, November 30, 2012

Weekend Potluck #44


Welcome back to our favorite day of the week, and our favorite party! We hope you all had a nice Thanksgiving last week. We missed you, but it was nice spending the extra time with the people we are thankful for. I am having a hard time believing that another Christmas season is upon us! Actually, I can't believe this year is about over!

We can't wait to see what you all bring to the table this week. If you're new to the party...welcome! If you have a food blog we would love for you to share what you have been cooking. If you don't have a food blog this party is for you as well. Simply click on the picture of a dish that interests you, and you will be taken to the recipe source. We love to poke around every week and see what everyone brings, and trust us...we are never disappointed! Have a terrific weekend!
One thing...when Pinning these awesome recipes, be sure to click on the picture and go to the original link. That way when you go to try the recipe it will be pinned from the original source and you won't be directed back here and then have to click again.


Now, let's take a quick peek back at last week...


The recipe with the most clicks was ~

Crock Pot Caramel Pie
                                                      Crock Pot Caramel Pie by Meet Penny


Recipes that caught our attention ~

Pumpkin Biscuits
                                            Pumpkin Biscuits by Miz Helen’s Country Cottage
Stuffing Stuffed Mushrooms
                                              Stuffing Stuffed Mushrooms by Comfy Cuisine


And, a personal favorite ~

Chocolate Peppermint Cheesecake Cake
                                   Chocolate Peppermint Cheesecake Cake by Shugary Sweets


Your hostesses ~

Remember that when you link up, it shows on all FIVE blogs. Plus…


We TWEET. We PIN. We LIKE.

Linky Guidelines: If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.
  1. Please link up to your exact post and not the main page to your blog.
  2. LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this or watch this great instructional video.) You can use the button below or a direct link within your post.
When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!
Weekend Potluck Linky

Wednesday, November 28, 2012

Cranberry Pecan Chicken Salad


This is one of my favorite salads during the holiday season.  The Cranberries just make it so festive! Feel free to use light mayo and sour cream, it is just as delicious. 

Cranberry Pecan Chicken Salad
1/2 to 3/4 cup mayo 
1/4  cup sour cream
1  tablespoon fresh lemon juice
1  teaspoon soy sauce
1/2  teaspoon curry powder
1/2  teaspoon kosher salt
1/4  teaspoon black pepper

3  cups boneless skinless chicken breast, cooked and shredded
1/2  cup celery, thinly sliced
4  green onions, sliced
1/2  cup dried Cranberries
1/2  cup chopped pecans, toasted

In a small bowl mix 1/2 cup mayo, sour cream, lemon juice, soy sauce, curry powder, kosher salt and pepper. 

In a medium bowl, combine the chicken, celery, green onions, dried Cranberries and toasted pecans. Gently mix in the mayo mixture. Add the remaining 1/4 cup of mayo if the salad is not as creamy as desired.

Enjoy!

Kim

Linked to the following parties:
Mandy's Recipe Box Totally Tasty Tuesdays

Chocolate, Chocolate and More Chocolate Thursday's Treasures
Real Housemoms Fabulous Fridays!
Six Sisters' Stuff Strut Your Stuff
Everyday Mom's Meals Church Supper

Monday, November 26, 2012

White Cheddar & Bacon Potato Soup

I hope you all had a nice Thanksgiving weekend. We ate a lot, did a little shopping and just relaxed with family. All in all it was a great long weekend. As I'm typing this I am surrounded by all of our Christmas decorations that are patiently waiting to be put in their spot. I love to change it up a little year after year with my Christmas decorating. 

I am loving the little snap of cooler weather because that means it is soup time in my family. I usually make a big pot early in the week and that is what we eat for lunch during the week. Since my family has gotten bigger appetites as the little girls are growing up, it doesn't last as long as it used to. I guess that just means I'll get to try out more soup recipes!

On this blog I've talked a lot in my recipes about a Dutch Oven. It never occurred to me that some of you might not know what one is. I had someone tell me that they couldn't make some of my recipes because they didn't have the special oven that my recipes use. I couldn't figure out what they were talking about and then it dawned on me. A Dutch Oven is the pot that is pictured below. It is the one pot in my kitchen I cannot live without. Mine was a gift from my hubby, one of the best he has ever given me I might add! The one I use is quite pricey and is made by Le Creuset, but as many times as I've used it, makes it worth it. I also have a smaller one and a larger oval one that I equally love. It is enameled cast iron and is quite heavy. It is perfect for soups and stews, and dishes that need a long braise in the oven, such as a pot roast or beef burgundy. There are some companies that make a less pricey pot such as Lodge, that are also great. (By the way, I have received no compensation from Le Creuset or Lodge, and these opinions are 100% mine.)
White Cheddar & Bacon Potato Soup
6-7 thick cut slices bacon (about 1/2 pound), sliced crosswise into 1/2" pieces
1/4  cup butter
1  large onion, chopped
1  carrot, peeled and shredded
1  clove garlic, minced (1/2 teaspoon)
1/2  cup flour
6  cups chicken stock
6-7 medium baked potatoes (3 pounds), peeled and diced into 1/2" pieces
1  pound Sharp White Cheddar Cheese (Cabot or Tillamook recommended)
1  cup heavy cream 
salt & pepper to taste (I don't usually add extra salt because the broth makes it salty enough and I use about 1/2 teaspoon black pepper.)
Optional Garnishes:
chopped bacon
chopped green onions or chives
sour cream

In a large soup pot over medium heat, cook bacon until crisp. Remove the bacon from the pot with a slotted spoon and set aside. Drain all but 1 tablespoon of the bacon grease.

Add the butter to the pot and melt.

Add the onion, carrot and garlic. Cook for about 5 minutes until the veggies are soft and the garlic is fragrant.

Whisk in the flour and cook for a minute or two. Slowly add the chicken stock, whisking to combine.

Add the potatoes and bring to a boil. Reduce the heat to a simmer, cook partially covered with the lid, for about 20 minutes until the potatoes are tender.

Add the shredded cheese 1 handful at a time, stirring gently after each addition until melted. Slowly add the heavy cream and continue stirring until combined.

Season to taste with salt and pepper.

Ladle soup into bowls and garnish with chopped bacon, green onions or chives, and sour cream.

Enjoy!

Kim

Linked to these great parties:
Addicted to Recipes Scrumptious Sunday Link Party
Chocolate, Chocolate and More Chocolate Thursday's Treasures
Real Housemoms Fabulous Fridays!
Six Sisters' Stuff Strut Your Stuff
Buns In My Oven What's Cookin Wednesdays


Thursday, November 22, 2012

Happy Thanksgiving!



We are taking this Friday off from the Weekend Potluck to spend time celebrating the holiday with friends and family.  Don't worry we will be back next week and ready for your delicious dishes!

While we are taking a little break visit the terrific dishes linked up at last week's Weekend Potluck.
We'll see you next week!

Happy Thanksgiving!


Friday, November 16, 2012

Weekend Potluck #43

Welcome back to our favorite day of the week, and our favorite party! We can't wait to see what you all bring to the table this week. If you're new to the party...welcome! If you have a food blog we would love for you to share what you have been cooking. If you don't have a food blog this party is for you as well. Simply click on the picture of a dish that interests you, and you will be taken to the recipe source. We love to poke around every week and see what everyone brings, and trust us...we are never disappointed! Have a terrific weekend!

One thing...when Pinning these awesome recipes, be sure to click on the picture and go to the original link. That way when you go to try the recipe it will be pinned from the original source and you won't be directed back here and then have to click again.


Now, let's take a quick peek back at last week...


The recipe with the most clicks was ~

Mama’s Cornbread Dressing
                                            Mama’s Cornbread Dressing by South Your Mouth


Recipes that caught our attention ~

Poppy Seed Bundt Cake
                                    Poppy Seed Bundt Cake by This and That...Maggie’s Blog
Chocolate & Peanut Butter Crunch Cake
                                    Chocolate & Peanut Butter Crunch Cake by Hungry Couple


And, a personal favorite ~

Pumpkin Filled Sour Cream Coffee Cake
                            Pumpkin Filled Sour Cream Coffee Cake by Little Kitchen Big Flavors


Your hostesses ~

Remember that when you link up, it shows on all SIX blogs. Plus…


We TWEET. We PIN. We LIKE.

Linky Guidelines: If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.
  1. Please link up to your exact post and not the main page to your blog.
  2. LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this or watch this great instructional video.) You can use the button below or a direct link within your post.
When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!
Weekend Potluck Linky

Thursday, November 15, 2012

Rise and Shine Bacon and Egg Breakfast Muffins

I know this is the second post you will receive from me today. I promise I won't do that often. I had hoped to post this yesterday, but you know life happened! If you are here for information for the online Cookie Swap, just click here.

I love this clever little muffin. I couldn't believe the scrambled eggs were mixed into the batter, I had just never tried a recipe like this. They were really good. If you are having a brunch this would make a really nice addition. We enjoyed ours with some strawberry jam. I'm thinking about making these in mini muffin pans on Christmas morning. That might be the perfect little morsel to tide us over until brunch this year.
Rise and Shine Bacon and Egg Breakfast Muffins
recipe from Plain Chicken

4  eggs, scrambled
1/2  pound bacon, cooked until crisp
2  cups flour
1  tablespoon baking powder
1  teaspoon salt
1/2  teaspoon dry mustard
1/2  teaspoon ground black pepper
1  cup (4 ounces) shredded Cheddar Cheese, divided
3/4  cup milk
1/4  cup vegetable oil
1  raw egg

Preheat the oven to 400 degrees and lightly grease a 12-cup muffin pan.

Coarsely chop the scrambled egg and bacon.

In a medium size bowl, combine the flour, baking powder, salt, dry mustard, black pepper and 3/4 cup of the cheese and stir. Then, stir in the coarsely chopped scrambled egg and cooked bacon.

In a small bowl, whisk together the milk, vegetable oil and the raw egg. Stir into the dry ingredients and mix until just combined.

Divide evenly between the 12 muffin cups. (I used my ice cream scoop.) Sprinkle with the remaining cheese. 

Bake for 20-25 minutes, until lightly browned.

Enjoy!

Kim

Linked to the following parties:
Our very own Weekend Potluck
Walking on Sunshine Foodie Friends Friday
Addicted to Recipes Scrumptious Sunday Link Party
Everyday Mom's Meals Church Supper

It's a Cookie Swap!

I can't believe another holiday season is now upon us. Next week at this time we Americans will be preparing a great feast to give Thanks for all we hold dear, and then the joyous Christmas season. I absolutely love this time of year, as I'm sure many of you do as well! Over the years I have been invited to many cookie swaps and I never seem to know what to bring. Well, my blogging friend Julie over at White Lights on Wednesday asked if I wanted to participate in an online cooking swap. I thought what a great opportunity to get some fantastic cookie recipes for future exchanges. I'd like to invite you to participate. Check out the details below to see how the Cookie Swap is going to work.



Julie has put together a great group of gals and if you aren't familiar with their blogs, be sure to stop by and show some love. Your co-hostesses are:




So here's the deal if you want to party.  Click the sign-up button below, fill out the form, and pick your favorite Christmas cookie recipe.  There is a place to note if you have food allergies or dietary preferences in your house that your sender should be conscious of (your partners will have the same diet preferences as you, if possible).  Everyone will send their recipe to their assigned partner.  The person you send a recipe to will not be the same person you receive a recipe from.

By signing up you agree to mail a hand written copy of your cookie recipe to your recipient.  You also agree to make the recipe sent to you and share photos and the recipe in a blog post.  If you do not have a blog, you can still participate!  Simply send your photos, recipe, and thoughts on the experience to whitelightsonwednesday@yahoo.com and one of the co-hosts will share your "post" on their blog.

Are you ready to start baking & get in the Christmas cookie spirit?

SIGN UP BY CLICKING THE BUTTON BELOW
{Sign Up is open through Nov. 23rd at 11:59pm}

Monday, November 12, 2012

King Ranch Chicken Macaroni & Cheese

I knew when I saw this King Ranch Macaroni & Cheese in Southern Living I would have to make it. King Ranch Chicken Casserole was a staple in our house after we first got married, as I'm sure it was for a lot of you. We loved the cheesy layers of tortillas with chicken and a creamy sauce. I think everyone has had a version of it at some time or another. It was the casserole that everyone took to a new neighbor, when a friend had a baby or to a potluck dinner. As I began to limit canned soups in my cooking I didn't make it for a long time. Now Julie and I make a from scratch version for our clients, that is pretty yummy if we do say so ourselves! When I saw this version with pasta I knew my macaroni and cheese loving family would think it was great. I adapted the recipe a little to our tastes and didn't want to use canned soup, so I made my own cream sauce. If you are a fan of this old classic, I don't think you will be disappointed in this updated variation.

King Ranch Chicken Macaroni and Cheese
Recipe adapted from Southern Living

12 ounces of your favorite macaroni pasta, cooked until just shy of al dente. (I used bow-ties)
2  tablespoons butter
1 medium onion diced, (1 cup)
2  tablespoons jarred pickled jalapeno chiles, diced
1  teaspoon cumin
1  teaspoon chili powder
2 cloves garlic, minced (1 teaspoon)
1  (10 ounce) can Rotel tomatoes
¼ cup flour
1  cup  chicken broth
1 cup heavy cream or ½ and ½ (can substitute milk, but won’t be as creamy)
3 cups (12 ounces) Shredded Colby Jack Cheese, divided
3  cups cooked and shredded chicken breast
½  cup sour cream
½ cup (2 ounces) queso cheese (Kroger sells a shredded queso quesadilla cheese, which is what I used.)  

In a Dutch oven melt butter over medium heat. Add the onion, jalapeno chiles, cumin and chili powder, cook for about 5 minutes until the onion is soft. Add the garlic and cook for another minute until fragrant.

Add the Rotel tomatoes and continue cooking for about 5-8 more minutes until almost all of the liquid has evaporated.

Add the flour and cook for 2 minutes.

Slowly add the chicken broth and heavy cream. Simmer for about 3 minutes until thickened.

Remove from heat.

Add 2 cups (8 ounces) of the cheese a handful at a time. Stir each addition until melted before adding the next handful.

Stir in the cooked chicken and sour cream. Add the cooked pasta and stir gently to combine. Pour into a lightly greased baking dish. Top with remaining cup of Colby Jack Cheese and ½ cup of queso cheese.

Bake at 350 degrees for about 25 minutes.

Enjoy!

Kim

Linked to the following parties:
Our very own Weekend Potluck
White Lights on Wednesday Wednesday Whatsits
Walking on Sunshine Foodie Friends Friday
Carole's Chatter Food on Friday Pasta & Noodles
Six Sisters' Stuff Strut Your Stuff Saturday
Addicted to Recipes Scrumptious Sunday Link Party
Everyday Mom's Meals Church Supper

Friday, November 9, 2012

Weekend Potluck #42


Welcome back to our favorite day of the week, and our favorite party! We can't wait to see what you all bring to the table this week. If you're new to the party...welcome! If you have a food blog we would love for you to share what you have been cooking. If you don't have a food blog this party is for you as well. Simply click on the picture of a dish that interests you, and you will be taken to the recipe source. We love to poke around every week and see what everyone brings, and trust us...we are never disappointed! Have a terrific weekend!

One thing...when Pinning these awesome recipes, be sure to click on the picture and go to the original link. That way when you go to try the recipe it will be pinned from the original source and you won't be directed back here and then have to click again.



Now, let's take a quick peek back at last week...


The recipe with the most clicks was ~

                                              One Pot Goulash by Love Bakes Good Cakes

Recipes that caught our attention ~
Chow
Mein Stir Fry
                                                   Chow Mein Stir Fry by Taste of August
                                   Breaking Bad Bread Pudding by Kelli’s Retro Kitchen Arts

And, a personal favorite ~

                                Savory French Toast Breakfast Bake by Hot Eats and Cool Reads


Your hostesses ~

Remember that when you link up, it shows on all SIX blogs. Plus…


We TWEET. We PIN. We LIKE.

Linky Guidelines: If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.
  1. Please link up to your exact post and not the main page to your blog.
  2. LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this or watch this great instructional video.) You can use the button below or a direct link within your post.
When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!
Weekend Potluck Linky

Thursday, November 8, 2012

Chicken Tamale Bake and My Homemade Taco Seasoning

This recipe was hands down a winner in our house. Even my pickiest child was a fan. This is a great weeknight dinner full of ingredients that I usually have on hand. Pick up a rotisserie chicken on your way home from work and make it even easier! I've also included the recipe I like to use for taco seasoning. It is so much better than the packets you purchase at the grocery store. Mix up a big batch and keep it in an airtight container and say goodbye to those high sodium packets. 
Chicken Tamale Bake
Recipe adapted from Pinch of Yum


1/3  cup milk
1 egg, lightly beaten
1 can (14 ounce) cream of corn
1 can (4 ounce) chopped green chilies, drained   
1  1/2 tablespoons taco seasoning, divided (see my recipe below)
2  cups (8 ounces) shredded Cheddar/Jack Cheese, divided
1 box (8 ½ ounce) corn muffin mix (I used Jiffy)
1  can (10 ounces) enchilada sauce
3  cups shredded cooked chicken breast ( a rotisserie chicken works great)
Fresh chopped cilantro for garnish, optional

Preheat oven to 400 degrees and grease a 9 x 13” dish.

In a medium bowl, combine milk, egg, cream corn, chopped green chilies and 1 ½ teaspoons taco seasoning and ½ cup of the cheese. Add the corn muffin mix and stir until just combined.  Pour into greased 9 x 13” dish, spread to evenly coat the bottom. Bake in the oven for 20 minutes.

While the corn mix  is baking, mix the chicken with the remaining 1 tablespoon of taco seasoning and about ¼ cup of the enchilada sauce from the can. 

When the corn is done, it will be barely set and still quite moist. Using a fork, pierce the entire surface, it may kind of stick to the fork. Pour the remaining enchilada sauce over the corn and use the back of a spoon to spread it evenly over the top. 

Evenly top with the chicken and then the remaining 1 ½ cups cheese.

Return to the oven for 15 minutes until it is warm and cheese is melted.

Taco Seasoning

4 tablespoon chili powder
1  teaspoon garlic powder
1  teaspoon onion powder
1  teaspoon dried oregano
4  teaspoons cumin
1  teaspoon crushed red pepper flakes
2 teaspoons sweet Hungarian paprika
2  teaspoons kosher salt
2  teaspoons black pepper

Combine all the above ingredients in a small bowl. Store in an airtight container. Use 2 1/2 to 3 tablespoons for 1 pound of ground beef when making tacos. 

When making tacos: I brown the ground beef with onion, cooking until no longer pink and cooked through. Drain any grease from your skillet and add the desired amount of taco seasoning. Don't add any water yet. Cooked for another 1-2 minutes. This allows the spices to bloom and the flavors to really come through. Then I usually add about 1/2 cup water and simmer until evaporated. I don't use as much water as most recipes call for. I think using too much water dilutes the flavors of the seasoning.

Enjoy!

Kim

Linked to the following great parties:
Our very own Weekend Potluck
The Chicken Chick Clever Chicks Blog Hop
Everyday Mom's Meals Church Supper
Addicted to Recipes Scrumptious Sunday Link Party

Monday, November 5, 2012

Pear, Apple and Gorgonzola Salad with Candied Pecans and Cranberry Vinaigrette Dressing

I love a special salad during the holidays. If you are a fan of cranberry flavor, you will love this salad. It has a tart, sweet and salty thing going on, which I love. 
Pear, Apple and Gorgonzola Salad with Candied Pecans and Cranberry Vinaigrette Dressing
recipe adapted from Southern Living
Serves 8-10 as a first course

For the dressing:
1  cup canned whole berry cranberry sauce
1/2  cup orange juice
1/4  cup balsamic vinegar
1/4  cup olive oil
1  tablespoon brown sugar
2  teaspoons peeled and grated fresh ginger
1/2  teaspoon kosher salt

For the Candied Pecans:
2  tablespoons butter
1/4  cup real maple syrup
1/2  teaspoon kosher salt
1  cup pecan halves

Other salad ingredients:
10 ounces mixed gourmet baby salad greens
2  tablespoons orange juice
1  large Bartlett pear, thinly sliced
1  large apple, thinly sliced (I used Honeycrisp)
1  container (4 ounces) Gorgonzola cheese
1/2  cup dried Craisins
8  slices bacon, cooked and crumbled

For the Dressing:
In a small bowl, combine all the ingredients and whisk well until thoroughly combined.

For the Candied Pecans:
In a medium sized skillet over medium-low heat, melt the butter and add the rest of the ingredients. Cook about 7 minutes, until the syrup caramelizes and the pecans are brown. Transfer to a plate lined with wax paper to cool. 

For the Salad:
Toss lettuce in a large bowl with the dressing. You will probably have some leftover. Divide the lettuce between 8 plates. Mix the 2 tablespoons orange juice with the pear and apple slices and divide evenly between the salads. Top each salad with Gorgonzola cheese, Craisins and bacon.

Enjoy!

Kim

Shared at these great parties:
Our very own Weekend Potluck
Mandy's Recipe Box Totally Tasty Tuesdays
Walking on Sunshine Foodie Friends Friday
The Chicken Chick Clever Chicks Blog Hop
Everyday Mom's Meals Church Supper
Gooseberry Patch Thanksgiving Recipe Roundup
White Lights on Wednesday Wednesday Whatsits




Friday, November 2, 2012

Weekend Potluck #41

Welcome back to our favorite day of the week, and our favorite party! We can't wait to see what you all bring to the table this week. If you're new to the party...welcome! If you have a food blog we would love for you to share what you have been cooking. If you don't have a food blog this party is for you as well. Simply click on the picture of a dish that interests you, and you will be taken to the recipe source. We love to poke around every week and see what everyone brings, and trust us...we are never disappointed! Have a terrific weekend!

One thing...when Pinning these awesome recipes, be sure to click on the picture and go to the original link. That way when you go to try the recipe it will be pinned from the original source and you won't be directed back here and then have to click again.



Now, let's take a quick peek back at last week...


The recipe with the most clicks was ~

Crock pot Sloppy Joe
Crockpot Tavern Sandwich by Sugar Cookies to Peterbilts

Recipes that caught our attention ~

Smothered Ranch Chicken
Smothered Ranch Chicken by I Thee Cook
Cowboy Casserole
Cowboy Casserole by Crafty Home Improvement (Mis)Adventures

Your hostesses ~

Remember that when you link up, it shows on all SIX blogs. Plus…

We TWEET. We PIN. We LIKE.

Linky Guidelines: If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.
  1. Please link up to your exact post and not the main page to your blog.
  2. LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this or watch this great instructional video.) You can use the button below or a direct link within your post.
When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!
Weekend Potluck Linky

Thursday, November 1, 2012

Drop Biscuits & Sausage Gravy

I know I've told you all that I am not a baker. The more I think about that statement, I need to clarify. I am a LAZY baker. I do bake as I've shown you on this blog. I've shared Streusel Topped Pumpkin Bread with Apples, Blueberry and Lemon Scones and Beer Bread to name a few, so I do bake. What I should  be saying is that I only bake things that don't involve a lot of elbow grease. I don't do beautifully decorated cakes and cupcakes. I just don't have the patience for all that detail work. I don't roll out pie crusts, thank goodness for my husband who makes a beautiful crust! Because of the whole rolling out thing, I don't do traditional biscuits either. (Again, thanks to the chief biscuit maker in our house, my hubby!) However, I will do a drop biscuit. As far as I'm concerned, a drop biscuit is the best of both worlds, easy and tasty! I actually prefer a drop biscuit when eating biscuits and gravy. I love the bumps and grooves that the gravy can get into. Biscuits & gravy is a favorite of our family in the cool fall and winter months. 
Drop Biscuits & Sausage Gravy
For the Biscuits:
2  cups flour
1  tablespoon baking powder
1  tablespoon sugar
1/2  teaspoon cream of tartar
1/2  teaspoon salt
1/2  cup butter (1 stick), melted
1  cup milk (can use buttermilk if preferred)

Preheat your oven to 450 degrees. Combine the flour, baking powder, sugar, cream of tartar and salt. Stir in the melted butter and milk. Stir until just combined. Drop by heaping tablespoons onto a lightly greased cookie sheet. Bake for 9-12 minutes until lightly browned.

For the Gravy:
1  pound ground sausage
1/4  cup flour
2 1/2 cups milk
1/2  teaspoon dried rubbed sage
1/2  teaspoon kosher salt
1/2  teaspoon pepper (we like pepper, you might start with 1/4 teaspoon)
1  teaspoon Frank's, optional (actually, this is not optional in my family!)

In a large skillet, over medium high heat, brown sausage. Turn the heat to medium and add the flour. Continue cooking for a minute. Slowly add the milk, rubbed sage, salt, pepper and Frank's. Turn up the heat and bring to a simmer. Reduce heat a simmer for about 5 minutes until thickened. 

Spoon over biscuits and dig in!

Enjoy!

Shared at these great link parties:
Our very own Weekend Potluck
Everyday Mom's Meal Meals Church Supper