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Sausage Balls

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The first time I ever had these was when I spent Thanksgiving with my then-fiance's family.  Matt's mom had made a batch that were in the crock pot available while we were waiting for lunch.  I think I ate at least six!   So for Thanksgiving yesterday I decided to make some.  These sausage balls keep well in the refrigerator for several days.  You can also freeze them.  Enjoy! Sausage Balls 2 cups Bisquick 2 cups shredded cheese 1 pound sausage, cooked and crumbled 1/2 cup water In a large bowl, mix all ingredients with a spoon.  If the dough is not sticking together, add up to a tablespoon of water.  Scoop onto a parchment paper lined cookie sheet.  I use a medium-sized cookie scoop.  Bake at 375 degrees for 18 minutes or until browned.  Serve immediately or place in lightly-sprayed crockpot on low/keep warm.  

Chocolate Chip Cookie Dough Layer Cake

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This year, our school did not have an official eighth grade promotion celebration due to COVID-19 restrictions.  However, I wanted to have a small celebration with close family at our house to celebrate my oldest son's eighth grade promotion.  I asked him what kind of cake he wanted, and he requested a chocolate chip cookie dough cake.  My sister-in-law had made one for my nephew's birthday a while back, and it was a hit!  I made the recipe that my sister-in-law used with a few tweaks.  Since some of my other children have already asked me to make it again, I wanted to get everything down in my blog for future reference. The original recipe can be found here , and it uses a boxed cake mix.  I have no problem with that, but I decided to use my friend's homemade chocolate cake recipe.  I think it produces a little denser cake that holds up better to that thick cookie dough layer.  I also used the option to bake two 9 inch round cakes instead of 6 inch rounds.  That var

Biscuits and Gravy Casserole

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My oldest daughter ran cross country this year, and every Friday one of the moms would provide breakfast after their early-morning practice.  One Friday, she told me that they had a biscuit and gravy casserole that was so good that I had to get the recipe.  I did, and I also looked up several variations on Pinterest.  Here is my version. Biscuits and Gravy Casserole:  (adapted from this recipe ) 2 cans refrigerated biscuits 12 pre-cooked sausage links, halved and chopped (or you can use 1 pound sausage, cooked and drained) 2 1/2 cups milk 1/4 cup flour 1/4 teaspoon pepper salt to taste (I find that with using the pre-cooked links that I don't need any.) 1 -2 tablespoons butter, melted Preheat oven to 400 degrees.  Spray a 9 by 13 inch pan with cooking spray.  Press one can of biscuits into the bottom of the pan and bake about 8 minutes or until browned.  Meanwhile, whisk milk with flour and seasonings.  Place mixture and sausage into a large skillet and heat on mediu

Oatmeal Raisin Spice Cookies

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My friend Michelle gave me this recipe several years ago.  I forgot about it until I found it in a bin in my kitchen recently.  I decided I needed to get it on my blog so that I wouldn't lose it again.  My second daughter, Anna, is a big fan of oatmeal raisin cookies, so we made them today.  Here's the recipe. Oatmeal Raisin Spice Cookies 4 cups all-purpose flour 2 cups old fashioned oats 2 teaspoons baking soda 2 teaspoons ground cinnamon 2 teaspoons ground nutmeg 1 teaspoon salt (I omit) 1 cup butter 1 cup granulated sugar 1 cup brown sugar 4 eggs 1 teaspoon vanilla 1 cup raisins Preheat the oven to 375 degrees.  In a medium bowl, mix together dry ingredients--flour through salt.  In a large bowl, cream the butter and sugars for 2 minutes or until light and fluffy.  Add vanilla and eggs and mix until incorporated.  Gradually mix in flour.  Then stir in the raisins. Bake on greased or parchment-lined cookie sheet for 10 - 12 minutes.  (I use a medium co

BBQ Meatballs

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I have made this recipe more times than I can count!  I got the recipe from my mother-in-law years ago, and I finally am getting it onto my blog.  It calls for onions, but I always omit those since my family doesn't care for them.  I included them in the recipe, though, because I know many of you out there like them in your meatballs.  This is a great recipe for the freezer, too! Here's the recipe: BBQ Meatballs 1 can evaporated milk 3 lb. hamburger 2 c. quick oatmeal 2 eggs 1/2 tsp. garlic powder 1 c. chopped onion (I omit) 2 tsp. chili powder 2 tsp. salt 1/2 tsp. pepper      Sauce: 2 c. Ketchup 1 c. brown sugar 1/4 c. yellow mustard (I added this to the original recipe because that's what my mom always put in our BBQ sauce) 1/2 c. chopped onion (I omit) 1-2 Tbsp. liquid smoke (I omit) 1/2 tsp. garlic powder (I omit)     For meatballs, mix ingredients (I put them in my Kitchenaid mixer--so much better than using your hands!) and form into size of

Paleo Breakfast Casserole

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Paleo Breakfast Casserole 1/2 pounds sausage (can use Italian sausage or make your own) 5 slices bacon, cut into small pieces 1/2 green bell pepper, chopped 1/2 red bell pepper, chopped 1 large or two small sweet potatoes, peeled and shredded (I use the food processor for this) 10 eggs 1/2 cup coconut milk Set the instant pot to saute and put on the medium setting.  Add the sausage, bacon, and peppers and cook until sausage is no longer pink.  While this is cooking, mix eggs and milk in a large bowl and use a hand held mixer or immersion blender to beat up well.  With coconut oil, grease a 2 quart round casserole dish that will fit into your instant pot.  When meat is done, drain if needed/desired.  Add meat mixture and shredded sweet potatoes to eggs and stir to combine.  Pour into prepared dish and cover with aluminum foil.  Place 1 1/2 cups water (or whatever is the required minimum amount for your instant pot) into the bottom of your instant pot crock.  (I

Scotcheroos

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Sometimes the best recipes happen a little by accident.  In my family, my grandma was legendary for having to make substitutions in recipes because she was out of something.  Once when making jam, she didn't have enough wild grape juice or sand hill plum juice left to make a batch of jelly.  She and my brother decided to combine the remaining juices together to make one last batch.  They called it "grum," and it was a family favorite. Another time, when making a chocolate pie, she had to improvise.  She always said that it was the best pie she ever made.  The problem was, she couldn't remember what she had done differently, so she was never able to recreate it. Fast forward several years to my kitchen. . . My husband was getting ready to take my older kids in to the high school basketball games one night.  My oldest son, ever the sweets connoisseur, happened to mention, "They have the best scotcheroos there.  And they're really big!" My husban