I have been in love with the recent trend of gif recipes being posted everywhere.
They look delicious, give a great overview of how the recipe is made, and I don’t have to watch an entire video.
The Biscuits and Gravy Bake in particular prompted me to make it twice and both times it was insanely delicious.
Super quick, super easy, super tasty. These guys knew what they were talking about.
The last time I made it I doubled the biscuit amount, it served more people, and didn’t overflow in the baking dish.
Gif Recipes - Biscuits and Gravy Bake
- 1 12-oz tube refrigerated biscuits
- 6 eggs
- ½ cup milk
- ½ tsp pepper
- ½ tsp salt
- 1 lb cooked sausage
- 1 cup shredded cheese
- For the gravy:
- 4 Tbsp. butter
- 4 Tbsp. flour
- salt & pepper to taste
- 2 cups milk
- Cut each biscuit into 8 pieces. Set aside.
- In a bowl, mix the eggs, ½ cup milk, ½ tsp salt, and ½ tsp pepper. Set aside.
- In a saucepan, melt the butter. Stir in flour, salt, and pepper, and slowly add the 2 cups of milk.
- Simmer, stirring, until it’s thickened.
- In a greased 9x13 glass baking dish, layer the biscuits, sausage, cheese, egg mixture, and gravy.
- Bake at 350°F/180°C for 35-45 min, until the eggs on the bottom are cooked.
I’ve been struggling with depression lately which has involved a lot of wandering aimlessly around the kitchen late at night.
I knew I wanted something snacky and sweet but didn’t want to get into anything too involved and inspiration hit though when I remembered my go-to cookie recipe as a kid.
These were the cookies I would make while home alone which devolved into me eating just the dough, and then into not even finishing the dough and eating just the butter/sugar mix. #thisiswhyimfat
I had forgotten just how easy and simple these were to make – this whole cookbook is geared towards children so it’s to be expected – but seriously easy.
Even though I accidentally added to much sugar they still turned out delicious and exactly what I needed.
When I go to sleep at night I think about what I’m going to eat for breakfast the next day, and when I wake up in the morning I think about what I’m going to eat for dinner.
Makes sense that when a new year stars I think about all the things I want to eat throughout it.
1.) Baby Beef Wellingtons – We haven’t had these since Valentines day 2014, which I think is a crying shame.
2.) Caramelized Onion and Gorgonzola Cups – I didn’t have these at all in 2015 and I feel like I’m going through some serious withdrawals.
3.) Irish Chocolate Mousse Cake – I’ve been going through a funk and I think this cake is needed the most urgently for some serious soul healing.
4.) Bread! – Seriously, I can’t let my bread-maker being broken stop me from making bread this year. Especially with recipes like these delicious French Baguettes, or these amazing Bread Bowls
Every year I attend a large New Years Eve party where everyone brings various food to share. It’s always delicious and a good way to help absorb the alcohol.
Here’s a roundup of some of my favorite pot-luck recipes, one of which I’ll probably draw on in a couple of days.
I recently used Cat’s pizza dough recipe to make fresh pizza for the first time and discovered just how amazingly simple it was.
It was easily as quick as any other usual dinner I make, and, IT’S PIZZA!
So naturally I now I have to make a million pizzas of various kinds, first being a super delicious Taco Pizza!
- Large Pizza Crust (pre-made, this recipe, or another one of your favorites)
- ⅓ cup enchilada sauce
- ½ cup mozzarella cheese
- ⅓ cup Mexican mixed cheese
- ½ pound ground beef, browned with your favorite seasonings
- ½ cup canned corn
- ½ cup black beans
- ¼ cup diced onion
- ¼ cup sliced olives
- 2 tablespoons green chilies
- After Baking:
- Shredded Lettuce
- Diced Tomatoes
- Sour Cream
- Preheat your oven to 500 degrees.
- Paint your dough with the enchilada sauce and cover with half of each cheese.
- Evenly sprinkle each of your toppings over your pizza and then top with the remaining cheese.
- Bake for 15 minutes or until the cheese is melted and golden.
- Let sit for at least 5 minutes before slicing and serving.
- Top slices with lettuce, tomatoes, sour cream, or guacamole.
I’m not a big fan of nuts.
Sure, I can eat a handful of honey roasted peanuts now and then, salted cashews are starting to grow on me, and I like my peanut-butter crunchy, but I despise Jordan almonds and think that nuts ruin perfectly good fudge. I hate nuts in stuffing, I hate nuts in trail mix. They’re usually bitter and make my teeth feel weird.
But these Candied Pecans might as well be some illicit drug with how addicted to them I am.
I would go as far as to say that besides for the allergic, these would convert even the most ferocious of nut-haters.
They’re so easy to make and perfect to have on hand for the holidays. I’ve served them for our last three holiday movie parties, and several years ago I even made festive little baggies of them as gifts.
Recipe type: Dessert
- 16 ounces pecan halves
- 1 egg white
- 1 teaspoon vanilla extract
- 1 teaspoon water
- ⅔ cup granulated sugar
- ⅓ cup brown sugar
- 1 Tablespoon cinnamon
- 1 teaspoon fine salt
- Preheat to 300 degrees and line a large baking tray with wax paper.
- Whisk the egg white, vanilla, and water together in a large bowl until its thicker and frothier.
- Add in the sugars, cinnamon, and salt, and then mix thoroughly until the pecans are well covered.
- Spread evenly over the wax paper-lined baking tray and place in oven for 45 minutes.
- Stir the pecans every 15 minutes.
- Cool for at least 10 minutes before eating.
- Stores well in cookie tins.
You’re doing yourself a disservice if you don’t give them a chance.
Our humble party spread featuring the candied pecans, kettle corn, movie-theater popcorn, hummus and veggies, hot cocoa and fresh whipped cream, eggnog, pomegranate punch, salted caramel cookies, various candies, and a delicious cabbage salad courtesy of my brother and his girlfriend.
Holiday shorts and cartoons before our main feature during our Holiday Movie Party
One of the best (the best) things about Thanksgiving is when you’re lucky enough to have leftovers to last you through the weekend.
I don’t know about you but by the time Turkey Day is over I’ve worked so hard I don’t want to have to put too much thought into cooking for at least another week, BUT I’m still vibing on the delicious Gobble Day flavors and am inundated with Tupperware containers full of green beans and mashed potatoes.
The only thing to do is just relax and and become best friends with the microwave over the next couple of days, or you could put a little effort in to create some real masterpieces.
Here’s a roundup of some of the most interesting and delicious options to make your T-Day leftovers spectacular.
Milk Bar’s Thanksgiving Croissants
Thanksgiving Leftovers Eggs Benedict
Turkey and Brussels Sprout Quesadillas
Loaded Mashed Potato Balls