Breakfast al la Jamie

So I work every Saturday and I used to work every other Sunday, so when I have a Sunday off with my hubby, it’s the best weekend EVER! I never make breakfast hardly anymore, as my job I am at work at 3am and who thinks of food at that hour. So one Sunday I wanted to make Normy and I breakfast, as that doesn’t happen too often these days…

So I started with some sausage (I KNOW, no bacon this time)
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also made some hash browns too MMMMMM
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Gotta have coffee too!
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Then scrabbled eggs…

I started with 6 eggs in a medium bowl
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Then I grabbed some
freeze-dried dill
Colby jack cheese
Milk (lactose free for us, as Normy is Lactose intolerant)
and creole seasoning (gotta have creole seasoning cause it makes EVERYTHING Better)
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so in with the eggs I added (all to taste) Dill, Milk, Creole Seasoning
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whisk that all together really well, beat the heck out of those eggs
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Then preheated a medium, non stick skillet, and added in about a tbsp of butter
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melt the butter completely
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Then pour the eggs in the skillet with the melted butter
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and cook the eggs, stirring and flipping constantly…
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when they are a little more cooked, add in freshly grated Colby jack cheese, add however much you like as cheesy as you like your eggs
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cook until they are nice and scrabbled. I like my eggs fluffy, a little runny too

Breakfast is ready!
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serve up a nice heaping plate full
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mmmmmmmm

Recipe

  • scrabbled eggs…
  • I started with 6 eggs in a medium bowl
  • Then I grabbed some
  • freeze-dried dill
  • Colby jack cheese
  • Milk
  • so in with the eggs I added (all to taste) Dill, Milk, Creole Seasoning
  • whisk that all together really well, beat the heck out of those eggs
  • Then preheated a medium, non stick skillet, and added in about a tbsp of butter
  • melt the butter completely
  • Then pour the eggs in the skillet with the melted butter
  • and cook the eggs, stirring and flipping constantly…
  • when they are a little more cooked, add in freshly grated Colby jack cheese, add however much you like as cheesy as you like your eggs
  • cook until they are nice and scrabbled. I like my eggs fluffy, a little runny too
  • Breakfast is ready!

Easy Mac and Cheese

Found this recipe on my most favorite website right now, Pinterest. Found it and thought how easy, different and yummy!

Got the recipe from here

So all you need is 5 ingredients!

Milk
Elbow Noodles
Extra sharp cheddar cheese, preferably not already shredded/grated. I am all about freshly shredded/grated cheese.
Kosher Salt
Freshly ground black pepper
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So grab a saucepan and turn your burner to medium heat and add 2 cups of milk
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then add in 2 cups of noodles
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simmer pasta in milk
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and continue stirring your pasta often
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So I added a few extras to my mac and cheese, I added a tsp of butter, because butter always makes everything better!
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stir the butter in and let it melt, cook the pasta in the milk until the pasta is cooked. I just followed the directions on the pasta box and started with that time and then cooked a few minutes longer after I tested the pasta.

Don’t drain the pasta

add in 2 cups of freshly shredded/grated extra sharp cheddar cheese
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Stir the cheese in
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then season with salt & pepper and I also added in a little bit of garlic salt as well
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stir everything together. Turn burner off and serve up, nice and hot.
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Recipe

  • Milk
  • Elbow Noodles
  • Extra sharp cheddar cheese, preferably not already shredded/grated. I am all about freshly shredded/grated cheese.
  • Kosher Salt
  • Freshly ground black pepper
  • So grab a saucepan and turn your burner to medium heat and add 2 cups of milk
  • then add in 2 cups of noodles
  • simmer pasta in milk
  • and continue stirring your pasta often
  • So I added a few extras to my mac and cheese, I added a tsp of butter, because butter always makes everything better!
  • stir the butter in and let it melt, cook the pasta in the milk until the pasta is cooked. I just followed the directions on the pasta box and started with that time and then cooked a few minutes longer after I tested the pasta.
  • Don’t drain the pasta
  • add in 2 cups of freshly shredded/grated extra sharp cheddar cheese
  • Stir the cheese in
  • then season with salt & pepper and I also added in a little bit of garlic salt as well
  • stir everything together. Turn burner off and serve up, nice and hot.

Taco Salad with Spicy Ranch

Start by making the spicy ranch for your salad. I did it the easy way and used a ranch packet:
So you need one of these packets
1 cup mayo
1 cup milk (we use lactose free milk, as my hubby is lactose intolerant)
Tapatio, a couple of dashes for an extra kick of spicy
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Add mayo to a bowl
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then add powder from ranch packet to mayo
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then add milk
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then add the hot sauce, the more the spicier
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stir everything together really well
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and chill in fridge while you prep everything for the salad.

So you will need: 2 pounds Extra Lean Ground Beef, 85% Lean (I didn’t get 2 pounds exactly, almost 2 pounds though)
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you will also need taco seasoning, homemade is always better I used this recipe
about 1/4 cup

Grab a large skillet or a cast iron skillet. I used my cast iron skillet. Turn Pan to Medium high heat and add beef to pan
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break the meat up
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then add taco seasoning to beef
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Sprinkle all over the meat
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Cook meat until its completely browned all the way through. Once the meat is cooked all the way through, turn down to low to keep meat warm until you are ready to make your salad.

while the meat is cooking and browning you can prep the rest of the salad. You will need:
Green leaf lettuce
cilantro, washed and chopped up
2-3 tomatoes, chopped
2 avocado, chopped
green onion, chopped
Extra sharp cheddar cheese, freshly grated/shredded
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Start by grating/shredding the cheese
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chop everything up and place in different bowls. You will also need tortilla chips, salsa and grab the dressing you made earlier and put everything out to make your salad
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so to make my salad I placed tortilla chips on a plate and then topped it with the desired amount of beef, lettuce, tomato, cheese, onion, cilantro, avocado, salsa, and dressing
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and there you go Taco Salad with spicy ranch

Recipe

  • Start by making the spicy ranch for your salad. I did it the easy way and used a ranch packet:
  • So you need one of these packets
  • 1 cup mayo
  • 1 cup milk (we use lactose free milk, as my hubby is lactose intolerant)
  • add Tapatio, a couple of dashes for an extra kick of spicy
  • Add mayo to a bowl
  • then add powder from ranch packet to mayo
  • then add milk
  • then add the hot sauce, the more the spicier
  • stir everything together really well
  • and chill in fridge while you prep everything for the salad.
  • So you will need: 2 pounds Extra Lean Ground Beef, 85% Lean (I didn’t get 2 pounds exactly, almost 2 pounds though)
  • you will also need taco seasoning, homemade is always better I used this recipe
  • about 1/4 cup
  • Grab a large skillet or a cast iron skillet. I used my cast iron skillet. Turn Pan to Medium high heat and add beef to pan
  • break the meat up
  • then add taco seasoning to beef
  • Sprinkle over all meat
  • Cook meat until its completely browned all the way through. Once the meat is cooked all the way through, turn down to low until you are ready to make your salad.
  • while the meat is cooking and browning you can prep the rest of the salad. You will need:
  • Green leaf lettuce
  • cilantro, washed and chopped up
  • 2-3 tomatoes, chopped
  • 2 avocado, chopped
  • green onion, chopped
  • Extra sharp cheddar cheese, freshly grated/shredded
  • Start by grating/shredding the cheese
  • chop everything up and place in different bowls and you will also need tortilla chips, salsa and grab the dressing you made earlier and put everything out to make your salad
  • so to make my salad I placed tortilla chips on a plate and then topped it with the desired amount of beef, lettuce, tomato, cheese, onion, cilantro, avocado, salsa, and dressing
  • and there you go Taco Salad with spicy ranch

Cherry Cobbler

Got the recipe from here

6 cups dark sweet, pitted cherries
1 1/4 cups sugar
1/4 cup water
4 teaspoons cornstarch

Topping:
1 cup flour
1/4 cup sugar
2 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon cinnamon
3 tablespoons butter
1 egg, beaten
3 tablespoons milk
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Preheat oven to 400 degrees

In a saucepan combine cherries
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sugar
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water
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and cornstarch
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and cook, stirring until bubbling and thickened.
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Pour into an 8-inch square baking dish.
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stir together flour,
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sugars,
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baking powder,
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and cinnamon.
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Cut in butter
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until it is crumbly.
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Mix together egg and milk.
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Add to flour mixture
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and stir with a fork
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just until combined.
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Drop topping by tablespoonfuls onto filling.
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Bake for 25 minutes until browned and bubbly.
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Recipe

 

  • 6 cups dark sweet, pitted cherries
  • 1 1/4 cups sugar
  • 1/4 cup water
  • 4 teaspoons cornstarch
  • Topping:
  • 1 cup flour
  • 1/4 cup sugar
  • 2 tablespoons brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 3 tablespoons butter
  • 1 egg, beaten
  • 3 tablespoons milk
  • Preheat oven to 400 degrees
  • In a saucepan combine cherries, sugar, water and cornstarch and cook, stirring until bubbling and thickened.
  • Pour into an 8-inch square baking dish.
  • stir together flour, sugars, baking powder, and cinnamon.
  • Cut in butter until it is crumbly.
  • Mix together egg and milk.
  • Add to flour mixture and stir with a fork just until combined.
  • Drop topping by tablespoonfuls onto filling.
  • Bake for 25 minutes until browned and bubbly.

 

Baked Potato Cheese Soup

I just came up with recipe on my own….had some red potatoes that I bought and needed to use them, so I thought how about baked potato cheese soup MMMMM

So the ingredients I used for my soup are:

Sour Cream (can’t have a baked potato without sour cream, I add a dollop or 5 on top of my soup)
Carrots because I always start (pretty much) all my soups with a Mirepoix -“a mixture of chopped celery, onions, and carrots”
Onion
Celery
about a 5 pound bag of red potatoes
freshly ground black pepper, to taste
salt, to taste
milk (we use lactose free as Normy is lactose intolerant)
Extra sharp cheddar cheese (about a pound), that you will grate later
garlic salt (to taste)

not in the picture, but you will need for this recipe:
olive oil
butter
better than bouillon, chicken
water
bacon
chopped green onion

I started by having Normy help me and he peeled all the potatoes
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while he did that I peeled some carrots
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peeled 5 carrots (to be exact)
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cut the ends off the carrots and then cut the ends off the celery and washed them and used 5 celery stalks as well
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then I chopped the carrots and celery up into medium sized chunks (I will be pureeing the soup later with a hand blender, so I went with small to a medium sized chop).
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chopping away while Normy peels away all the skins on the potatoes
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I also chopped the onion as well
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Normy filled one size of the sink with cold water for the peeled potatoes to chill in while he peeled all the potatoes (that’s a lot of potatoes)
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so once all the potatoes were peeled, I chopped them all into chunks and then threw them in a large pot and filled it with water and then sat the pot on a burner to high heat to be boiled
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while the potatoes boiled, Normy grated the big chunk of cheese we bought. (I like freshly grated, not already grated cheese)
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boil the potatoes for 30-35 minutes.
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I checked mine to see if they were nice and soft by picking a bigger chunk of potato by poking it with a fork

drain potatoes and set aside

then grab a nice big, deep pot and set it on the already hot burner and heat the burner to medium high heat and coat the bottom with olive oil and about 2 tbsp of butter. Let the butter melt all the way
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add your Mirepoix – chopped Onion, Celery and carrots to pot
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season with salt and pepper, to taste
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saute for 5-7 minutes, or until your onions are translucent

then add the chunks of potatoes
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season the potatoes with freshly ground black pepper and garlic salt, to taste
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stir everything together
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at this point I took about 2 cups of the potatoes, onion, carrots, and celery and place it in a measuring cup and set it aside, will add this later after I blend the soup, to add chunks to the soup

then add in water (about 2-3 cups) or vegetable/chicken broth. I added water and then I added in better than bouillon (Read the back of the jar to see how much to add)

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then add milk (I added about 2-4 cups) I basically added half water, half milk until it went up to the potatoes so pretty much everything was submerged in liquid.
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stir everything together, then let everything come up to almost a boil and then turn the heat down to medium low and then I grabbed my hand blender and blended everything together so it was nice and smooth
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so remember how I told you pull aside the chunks of potato, carrots, celery and onion?
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After you have blended your soup really well and its nice and smooth, then I added the chunks back in. I know strange to make it all smooth and blend it, just to add the chunks back in. Just thought it would be a nice little treat to be eating my soup and get a chunk of potato, or onion here and there. Stir everything together
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Then add in the grated cheese, I added all the cheese Normy grated and then I had more cheese that I grated to top my soup with when serving
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I wouldn’t add as much cheese as I did, I think it may have been too much cheese, unless you LOVE cheese then add it all.
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Stir the cheese in and let it melt into the soup. Then taste the soup for taste. Add a little more salt, pepper, garlic salt if needed.

Then serve up in a bowl.

I added extra grated cheese I had to my soup
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Oh and don’t forget the MOST important topping to the soup, BACON!
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I also added chopped green onion
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Normy also likes Tabasco on his
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and sour cream
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Cheeeeeesy
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Recipe

  • Sour Cream (can’t have a baked potato without sour cream, I add a dollop or 5 on top of my soup)
  • Carrots because I always start (pretty much) all my soups with a Mirepoix -“a mixture of chopped celery, onions, and carrots”
  • Onion
  • Celery
  • about a 5 pound bag of red potatoes
  • freshly ground black pepper, to taste
  • salt, to taste
  • milk (we use lactose free as Normy is lactose intolerant)
  • Extra sharp cheddar cheese (about a pound), that you will grate later
  • garlic salt (to taste)
  • you will need for this recipe:
  • olive oil
  • butter
  • better than bouillon, chicken
  • water
  • bacon
  • chopped green onion
  • I started by having Normy help me and he peeled all the potatoes
  • while he did that I peeled some carrots
  • peeled 5 carrots (to be exact)
  • cut the ends off the carrots and then cut the ends off the celery and washed them and used 5 celery stalks as well
  • then I chopped the carrots and celery up into medium sized chunks (I will be pureeing the soup later with a hand blender, so I went with small to a medium sized chop).
  • chopping away while Normy peels away all the skins on the potatoes
  • I also chopped the onion as well
  • Normy filled one size of the sink with cold water for the peeled potatoes to chill in while he peeled all the potatoes (that’s a lot of potatoes)
  • so once all the potatoes were peeled, I chopped them all into chunks and then threw them in a large pot and filled it with water and then sat the pot on a burner to high heat to be boiled
  • while the potatoes boiled, Normy grated the big chunk of cheese we bought. (I like freshly grated, not already grated cheese)
  • boil the potatoes for 30-35 minutes.
  • I checked mine to see if they were nice and soft by picking a bigger chunk of potato by poking it with a fork
  • drain potatoes and set aside
  • then grab a nice big, deep pot and set it on the already hot burner and heat the burner to medium high heat and coat the bottom with olive oil and about 2 tbsp of butter. Let the butter melt all the way
  • add your Mirepoix – chopped Onion, Celery and carrots to pot
  • season with salt and pepper, to taste
  • saute for 5-7 minutes, or until your onions are translucent
  • then add the chunks of potatoes
  • season the potatoes with freshly ground black pepper and garlic salt, to taste
  • stir everything together
  • at this point I took about 2 cups of the potatoes, onion, carrots, and celery and place it in a measuring cup and set it aside, will add this later after I blend the soup, to add chunks to the soup
  • then add in water (about 2-3 cups) or vegetable/chicken broth. I added water and then I added in better than bouillon (Read the back of the jar to see how much to add)
  • then add milk (I added about 2-4 cups) I basically added half water, half milk until it went up to the potatoes so pretty much everything was submerged in liquid.
  • stir everything together, then let everything come up to almost a boil and then turn the heat down to medium low and then I grabbed my hand blender and blended everything together so it was nice and smooth
  • so remember how I told you pull aside the chunks of potato, carrots, celery and onion?
  • After you have blended your soup really well and its nice and smooth, then I added the chunks back in. I know strange to make it all smooth and blend it, just to add the chunks back in. Just thought it would be a nice little treat to be eating my soup and get a chunk of potato, or onion here and there. Stir everything together
  • Then add in the grated cheese, I added all the cheese Normy grated and then I had more cheese that I grated to top my soup with when serving
  • I wouldn’t add as much cheese as I did, I think it may have been too much cheese, unless you LOVE cheese then add it all.
  • Stir the cheese in and let it melt into the soup. Then taste the soup for taste. Add a little more salt, pepper, garlic salt if needed.
  • Then serve up in a bowl.
  • I added extra grated cheese I had to my soup
  • Oh and don’t forget the MOST important topping to the soup, BACON!
  • I also added chopped green onion
  • Normy also likes Tabasco on his
  • and sour cream

Paula Deen Biscuits and Jamie Sausage Gravy

I wanted a biscuit recipe that didn’t call for shortening in it! Found one! This one: Recipe

2 cups all-purpose flour
1 teaspoons sugar
1 tablespoon baking powder
1 teaspoon salt
8 tablespoons butter, cubed
3/4 cup milk
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Preheat oven to 425 degrees.

In a large bowl sift flour,
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sugar,
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baking powder
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and salt
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together.
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Cut butter
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into mixture
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until it begins to look like cornmeal.
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Make a well with flour mixture and slowly add milk into the middle.
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Knead dough with your fingers and add milk when necessary. Roll out dough onto a lightly floured surface and roll out to desired thickness.
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Cut with small biscuit cutter.
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Butter bottom of skillet and place biscuits in pan.
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Bake for 12 minutes or until golden brown.
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While the Biscuits are baking start on the sausage gravy.

Grab 1 pound of Jimmy Dean, Hot Pork Sausage
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Grab another cast iron skillet and turn it to medium high heat and add the sausage and once it starts sizzling, start breaking and grounding it up
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Cook meat until you no longer see pink, and its nice and ground up into little bits about 10-15 minutes
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Then take about a cup of flour and sprinkle it over the sausage
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Stir the flour in with the meat and cook for a  5 minutes, so the flour can absorb some grease and sausage flavor and this helps prevent lumps when you add the milk, to make your gravy

Then add in about 3 cups of milk
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also add in freshly ground black pepper, to taste
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then add in some garlic powder, to taste
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then stir the gravy all together, until it starts to thicken
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if gravy is too thick, add more milk…if its thick enough, taste for seasoning and adjust. Add more black pepper for extra spiciness.

Then serve it over the biscuits you just baked up
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Delicious and nutritious!

Recipe

  • 2 cups all-purpose flour
  • 1 teaspoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 8 tablespoons butter, cubed
  • 3/4 cup milk
  • Preheat oven to 425 degrees.
  • In a large bowl sift flour, sugar, baking powder and salt together.
  • Cut butter into mixture until it begins to look like cornmeal.
  • Make a well with flour mixture and slowly add milk into the middle.
  • Knead dough with your fingers and add milk when necessary. Roll out dough onto a lightly floured surface and roll out to desired thickness.
  • Cut with small biscuit cutter.
  • Butter bottom of skillet and place biscuits in pan.
  • Bake for 12 minutes or until golden brown.
  • While the Biscuits are baking start on the sausage gravy.
  • Grab 1 pound of Jimmy Dean, Hot Pork Sausage
  • Grab another cast iron skillet and turn it to medium high heat and add the sausage and once it starts sizzling, start breaking and grounding it up
  • Cook meat until you no longer see pink, and its nice and ground up into little bits about 10-15 minutes
  • Then take about a cup of flour and sprinkle it over the sausage
  • Stir the flour in with the meat and cook for a 5 minutes, so the flour can absorb some grease and sausage flavor and this helps prevent lumps when you add the milk, to make your gravy
  • Then add in about 3 cups of milk
  • also add in freshly ground black pepper, to taste
  • then add in some garlic powder, to taste
  • then stir the gravy all together, until it starts to thicken
  • if gravy is too thick, add more milk…if its thick enough, taste for seasoning and adjust. Add more black pepper for extra spiciness.
  • Then serve it over the biscuits you just baked up

Jim ‘N Nick’s Cheese Biscuits

Anyone who has been to Jim ‘N Nick’s knows about their biscuits and knows how GOOD they are! Bet you can’t eat just one! I found this recipe online because I HAD to make them myself. These are pretty damn close to the real ones…Got the recipe from here

1 1/2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoon baking powder
3/4 cup milk
1 egg, beaten well
4 tablespoon unsalted butter, melted
1/4 teaspoon vanilla
1 cup shredded extra sharp cheddar cheese
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preheat the oven to 400 degrees F. Spray about 18 molds in a mini-size muffin pan.

sift together flour,
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sugar,
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and baking powder
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in a medium-sized bowl and set aside.

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Whisk egg,
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milk,
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butter,
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and vanilla
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together in a medium-sized bowl and set aside. Pour the liquid ingredients over the dry ingredients
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with a rubber spatula, gently but quickly stir wet ingredients with dry ingredients to blend.

add the shredded cheese into batter. Mix together, but don’t over mix.
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Divide batter evenly among greased muffin tin.
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Bake for 10-15 minutes. When fully baked, the tops of the biscuits will be golden and springy to the touch and a when inserting a toothpick into the center of the biscuits will come out clean. Transfer the pan to a cooling rack to cool for 5 minutes before carefully removing each biscuit from its mold.
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Recipe:

  • 1 1/2 cups all-purpose flour
  • 3/4 cup sugar
  • 1 1/2 teaspoon baking powder
  • 3/4 cup milk
  • 1 egg, beaten well
  • 4 tablespoon unsalted butter, melted
  • 1/4 teaspoon vanilla
  • 1 cup shredded extra sharp cheddar cheese
  • preheat the oven to 400 degrees F. Spray about 18 molds in a mini-size muffin pan.
  • sift together flour, sugar, and baking powder in a medium-sized bowl and set aside.
  • Whisk egg, milk, butter, and vanilla together in a medium-sized bowl and set aside. Pour the liquid ingredients over the dry ingredients with a rubber spatula, gently but quickly stir wet ingredients with dry ingredients to blend.
  • Add the shredded cheese into batter. Mix together, but don’t over mix.
  • Divide batter evenly among greased muffin tin.
  • Bake for 10-15 minutes. When fully baked, the tops of the biscuits will be golden and springy to the touch and a when inserting a toothpick into the center of the biscuits will come out clean. Transfer the pan to a cooling rack to cool for 5 minutes before carefully removing each biscuit from its mold.