Gif Recipes – Biscuits and Gravy Bake

Gif Recipes – Biscuits and Gravy Bake

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.

biscuit and gravy bake1

The last time I made it I doubled the biscuit amount, it served more people, and didn’t overflow in the baking dish.

biscuit and gravy bake2

Gif Recipes - Biscuits and Gravy Bake
Prep time
Cook time
Total time
Serves: 8 servings
  • 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
  1. Cut each biscuit into 8 pieces. Set aside.
  2. In a bowl, mix the eggs, ½ cup milk, ½ tsp salt, and ½ tsp pepper. Set aside.
  3. In a saucepan, melt the butter. Stir in flour, salt, and pepper, and slowly add the 2 cups of milk.
  4. Simmer, stirring, until it’s thickened.
  5. In a greased 9x13 glass baking dish, layer the biscuits, sausage, cheese, egg mixture, and gravy.
  6. Bake at 350°F/180°C for 35-45 min, until the eggs on the bottom are cooked.
  7. Enjoy!


Bialosky Bear Vanilla Wafers

Bialosky Bear Vanilla Wafers

I’ve been struggling with depression lately which has involved a lot of wandering aimlessly around the kitchen late at night.

kitchen animals dog food reaching

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.

page 1 page 2

Even though I accidentally added to much sugar they still turned out delicious and exactly what I needed.

ingrediants vanilla wafers1 vanilla wafers2

Pizza Stuffed Biscuit Balls

Pizza Stuffed Biscuit Balls

We’ve been doing a lot of “make your own” type meals for Qwerty dinners lately; I think they’re a great way to make sure everyone has what they want, with minimal effort, and delicious results.

This last weeks was definitely one of the best.

pizza stuffed biscuit balls

Along with pizza balls, we also filled some with roast beef and amazing electric orange melty cheese.

And we topped ours all a little differently to make sure we knew just whose was whose.

pizza stuffed biscuit balls 3

Pizza Stuffed Biscuit Balls
Prep time
Cook time
Total time
  • 2 - 4 biscuits for each person (use ready to bake biscuit tubes)
  • 1 teaspoon melted butter for each person
  • Garlic Powder
  • Suggested Filling:
  • 2 tablespoons of motzerella cheese for each biscuit ball
  • 1 tablespoon of pizza sauce for each ball
  • 2 pepperoni for each ball
  • Red Onion
  • Pineapple Chunks
  • BBQ Chicken
  • Roast Beef (sandwich meat)
  • Creamy Cheddar Cheese
  1. Preheat oven as directed on biscuit packaging - should be 375 degrees
  2. Stretch one biscuit until about the diameter of your hand with extended fingers.
  3. Place your chosen filling in the center and then fold the edges of the biscuit dough around it, pinching it all close.
  4. Place the biscuit ball, smooth side up, onto a baking tray.
  5. Brush the top with melted butter and sprinkle some garlic powder on top.
  6. Once all your biscuit balls are made, place in the oven and bake until golden brown - this should be about 15 minutes.
  7. Serve warm, but be cautious as the insides will be very hot!

Some of ours weren’t perfect balls, and more like hot pockets, but they were still amazing and cooked just as well.

pizza stuffed biscuit balls 2

Loaded Baked Potato Bar

Loaded Baked Potato Bar

This last Friday Brandie had the genius craving for potatoes and I thought a loaded potato bar with some kind of meat would be perfect.

loaded baked potato bar 2

Bake a large russet potato for each person, and put out plenty of your favorite toppings, and you’re done!

loaded baked potato bar 1

This meal was so satisfying and so delicious and so easy!

Oven Baked Potatos
Prep time
Cook time
Total time
  • 1 Large Russet Potato for each person
  • Olive Oil
  • Salt
  • Pepper
  1. Pre-heat the oven to 425 degrees.
  2. Scrub the potatoes clean and pat dry.
  3. Rub the potatoes with olive oil and sprinkle the skin with a pinch of salt and pepper.
  4. Pierce each potato with a fork a couple of times.
  5. Cover large baking tray with tin foil and place the potatoes on that.
  6. Bake in oven for 50 minutes or until inserting a fork, the insides are tender.
For Loaded Baked Potatoes:
Prepare your favorite potato toppings; we included butter, seasonings (garlic and onion powder, salt, pepper and Spike), sour cream, green onions, and fresh bacon pieces.


This is a great meal for a weeknight as well because the most effort you have to put forward, is scrubbing the potatoes!


Strawberry Margarita Cake

Strawberry Margarita Cake

I made this cake for the first time about four years ago.




My boyfriend at the time was working in a managerial position for Claire’s corporate, and I had somehow ended up as the official cake baker for his employees birthdays. They quickly caught wind that I enjoyed turning alcoholic drinks into baked goods so besides for this Strawberry Margarita cake, I also made a White Russian cake and my classic Irish Carbomb cake.

strawberry margarita cake

When it showed up on my Timehop, I knew without a doubt I had to make it again. Fortunately I had the perfect excuse, it was my mothers birthday on the 2nd and she had requested a Mexican theme for the food. So, along with our Crock-Pot Enchiladas (for which I made my own red enchilada sauce), we had a taco bar, margaritas, chips and guacamole with the most perfect avocados I’ve seen all season, Cream Cheese Things, Tomato Basil Mozzarella apps,  Coconut Macaroons, and this cake.

strawberry margarita cake 2

As you can see from the photos, the frosting looks a little suspect. Not only was it very warm in the house which exasperated the situation, but I had somehow run out of powdered sugar and it was just too late to get any more. I experimented with using a little corn starch to try to thicken it up, but it didn’t work like I had hoped.

strawberry margarita cake 3

If you use as much sugar as you’re supposed to, you’ll have a nice fluffy frosting on your hands like my picture from four years ago.

Strawberry Margarita Cake
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 16 people
  • Cake:
  • 3 cups all-purpose flour
  • ½ teaspoon salt
  • 1 Tablespoon baking powder
  • 2 sticks room temperature (or hurriedly microwaved) unsalted butter
  • 2 cups granulated sugar
  • 6 eggs
  • 2 Tablespoons lime zest (about 4 limes worth)
  • ¼ cup milk
  • ¼ cup non-alcoholic margarita mix
  • 2 Tablespoons tequila
  • Tequila Glaze:
  • 1 cup powdered sugar
  • 1 Tablespoon water
  • 2 Tablespoon Tequila
  • Frosting:
  • 8 oz room temperature Cream Cheese
  • ½ cup room temperature salted butter
  • 1 cup fresh strawberries, blended
  • 3 Tablespoons lime juice (about 2 limes)
  • 2 Tablespoons non-alcoholic margarita mix
  • 6 cups powdered sugar
  • Special Supplies:
  • Stand Mixer
  • 2, 9" Cake pans
  1. Cake:
  2. reheat the oven to 325 and butter and flour the inside of two 9" round cake pans.
  3. In a small bowl sift together the flour salt and baking powder.
  4. In the bowl of stand mixer with a paddle attachment, blend the butter and granulated sugar on medium low until light and fluffy.
  5. Scrape down the sides and one at a time add the eggs.
  6. Scrape down the sides slowly add in the dry ingredients and mix on low until combined. Do not over mix.
  7. Scrape down the sides and add the lime zest, milk, margarita mix and tequila. Mix until combined. If you feel your batter is too thick, add more margarita mix.
  8. Divide and pour equally into the prepared pans and place in the oven for about 35-40 minutes until golden brown and an inserted toothpick comes out clean from the center. Rotate the pans once halfway through baking.
  9. When they're done, remove from the oven and allow to rest for about 10 minutes.
  10. Remove the cakes from their pans as carefully as possible and set flat side up on some cooling racks. Brush the tops of the cakes each with a quarter of the tequila glaze.
  11. When your frosting is ready, cut the first cake in half and place the glazed half down onto your plate or tray. Frost this layer generously.
  12. Place the second half of the cut cake, cut side up on top of the frosting. Brush with ¼ of the remaining glaze and allow it to soak in for a couple of minutes.
  13. Frost this layer generously.
  14. Approach the second cake in the same way, cut in half, put the cut half on top of the frosting, frost, place the last half on top, glaze, and then frost.
  15. At this point you're ready to frost the rest of the cake. Be generous with your delicious frosting.
  16. Decorate with freshly sliced strawberries and a twisted lime slice right on top.
  17. Glaze:
  18. When you cakes are about ready, prepare the glaze by mixing the sugar, water, and tequila in a small bowl with a fork or a whisk until fully combined and smooth. Set aside until needed.
  19. Frosting:
  20. In the bowl of a stand mixer with a whisk attachment, place the butter and cream cheese and whisk on medium until blended and fluffy, about 4 minutes.
  21. Add the lime juice, blended strawberries, and margarita mix, whisk for another 2 minutes.
  22. Add the powdered sugar slowly, scraping the sides of the bowl every now and then, until the frosting is at your desired thickness.

The frosting is a little week, but still delicious. However, the cake itself is amazing; super moist and tangy and delightful. You could forgo any alcohol or even margarita mix, and just use it as a zesty lime cake!

“I Screwed Up the Bread” Pudding


Our breadmaker is… well… really darn old. I usually put a knife block in front of it while it’s running because the latch on the door doesn’t stay shut while it’s wobbling wildly during its mixing stages. Add the ricketyness to the fact that we got some new but not quite right paddles and I had me an ugly, underbaked loaf.

Thankfully, there’s no need to throw away imperfect homemade bread – add just a few things you probably already have in your house and you’ll have a lovely bread pudding.

This was so popular that the whole batch disappeared in less than 12 hours. Frankly, that’s only because I fought Mark off until Brie could get back from school. The recipe also came together quickly, which was great.

The only real drawback was I didn’t get a chance to properly photograph it after people realized it existed. This was my only other evidence:


4.0 from 1 reviews
"I Screwed Up the Bread" Pudding
Prep time
Cook time
Total time
Delicious bread pudding made from the remnants of a failed loaf of homemade bread.
Recipe type: Dessert
Serves: 6-8 servings
  • 1 sad loaf of bread.
  • 3 Tablespoons butter, melted
  • 1 cup mixed berries (optional, and frozen is a-ok)
  • 4 eggs, beaten
  • 2 cups milk or cream
  • ¾ cup granulated sugar
  • 1 teaspoon cinnamon
  • 1½ teaspoons vanilla extract
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Tear bread into small chunks and toss together with berries in a medium sized baking pan.
  3. Pour butter evenly over bread chunks.
  4. Combine eggs, milk, sugar, cinnamon, and vanilla extra in medium bowl and wisk together well.
  5. Pour over bread chunks.
  6. Bake for 45 minutes or until firm (a little liquid in the center is okay, just make sure to give it time to set before serving).
  7. Let set either at room temperature for at least an hour before serving.
  8. Enjoy!


Nuna and Toodles Casserole

Nuna and Toodles Casserole

As proven time and again with classics like Meatloaf, the old standards are still worth returning to.

I don’t know about you, but one of the staples of my child-hood dinners, at least in the capacity of what my dad could make us when we had weekends with him, was a Tuna and Noodles Casserole. Or as we playfully called it, “Nuna and Toodles”.

tuna and noodles caserole 1

It was of course a pretty different dish than what I made with supplies on hand, but I was still able to evoke the memory of dinner with daddy and that taste of home.

tuna and noodles caserole 2

Nuna and Toodles Casserole
Prep time
Cook time
Total time
Serves: 6 servings
  • 8 ounces egg noodles, boiled per packaging direction
  • 2 cans tuna
  • 1 medium onion, diced, lightly sauteed
  • 2 cups broccoli, chopped, cook (recommend frozen)
  • 8 ounce can cream of mushroom soup
  • ½ cup milk
  • 1 teaspoon salt
  • 2 teaspoons black pepper
  • 2 teaspoons garlic powder
  • 1 teaspoons cayenne powder
  • 3 tablespoons melted butter
  • ¾ cup breadcrumbs
  • ½ cup cheddar cheese, shredded (optional)
  1. Preheat oven to 400 degrees.
  2. In a small bowl combine melted butter and breadcrumbs with a fork.
  3. In the pot you cooked the noodles in, a large bowl, or even in your baking dish, combine all the remaining ingredients until fully mixed.
  4. Spread evenly into a large glass baking dish and place in oven for 20 minutes.
  5. Remove and spread the breadcrumb crumble evenly on top and return to the oven for another 5-10 minutes until golden on top.
  6. Serve warm and enjoy!