Biscuits and Gravy

  • bulk sausage, 1 pkg
  • milk (1-4 cups)
  • flour (1-2 tablespoons)
  • 2 1/4 Bisquick mix
  • 2/3 milk

  1. Preheat oven to 450 degrees.
  2. Stir together Bisquick mix and 2/3 milk until a soft dough forms. 
  3. Drop large spoonfuls onto ungreased cookie sheet. Bake 8-10 minutes, until golden brown.
  1.  Brown the bulk sausage in a large pot.
  2. Without draining, add milk. Here's where you decide how much gravy you want to make. If you just want a little bit, only add about a cup of milk. If you're feeding a crowd, or if you really like gravy, add up to 4 cups (5 cups, if you've got our entire family over).
  3. Make up a flour roux by mixing 1 to 2 tablespoons of flour into a small amount (2-4 tablespoons) of milk. Keep mixing until the mixture is smooth.
  4. Gradually add the flour mixture into the milk/sausage. Season to taste with salt and pepper. You'll want to go heavy with the pepper! (Seriously, trust me on this. The trick of a good gravy is using enough salt and almost, but not quite, too much pepper.)
  5. Heat the mixture over medium-lowish heat, stirring frequently, until thick.
Serve the gravy over the warm biscuits.

Easy Quiche

  • 4 eggs
  • 1 cup half-and-half
  • 1/2 cup mayonnaise
  • 2 tablespoons flour
  • Salt, pepper, and garlic powder (to taste - go easy!)
  • 8 ounces shredded sharp cheddar cheese
  • 1/3 cup minced onions
  • 1 cup broccoli, chopped
  • 1/2 cup ham, chopped
  • 1 (9-inch) unbaked pie shell - deep dish!
  1. Preheat the oven to 350 degrees F. I also like to pre-bake my empty pie dish for just 5 to 10 minutes, which seems to help prevent a soggy bottom on the quiche.
  2. Hand which the eggs, half-and-half, mayonnaise, and flour in a medium mixing bowl. Add the remaining ingredients. Pour into the pie crust.
  3. Bake for 45 minutes to 1 hour, or until the top is golden brown.
This recipe is easy to personalize. If you want to save calories, you can switch out the half-and-half for a lighter milk. You can use swiss cheese instead of the cheddar, or try a mix of cheeses. Use whatever vegetables and meats that you have in the house, or just do a cheese and egg quiche. I've even made a taco quiche, using hamburger cooked with taco seasonings and the Mexican 4-cheese blend, topping each serving with salsa and sour cream. The only thing I would suggest you don't do is substitute Miracle Whip for the mayonnaise. (As much as I prefer Miracle Whip, that just didn't work out well.)

The original recipe was found on the Food Network and has been adapted and adopted.