Saturday, January 4, 2020

Biscuits and Gravy Casserole

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 medium-high heat until thickened.  This will take about 5 minutes or so.  When biscuit crust is baked, remove from oven and pour gravy over the top.  Then cut or tear the remaining biscuits into fourths and drop on top of gravy.  Bake an additional 12 minutes or until nicely browned.  Brush with melted butter.

Tip:  To speed the process of making this in the morning, sometimes I will bake the biscuit crust the night before, cool, and cover with Press'n seal wrap until the next morning. Then I just make my gravy, add the biscuits on top, and get it in the oven.

Hope you enjoy this casserole as much as my family does.  I finally ordered a larger pan so that I can make a double batch, because one batch doesn't last long!

Tuesday, December 31, 2019

Oatmeal Raisin Spice Cookies

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 cookie scoop) Transfer to wire racks to cool.

Tuesday, October 15, 2019

BBQ Meatballs

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

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 walnuts. Place in flat pan in only one layer. Mix sauce and pour over meatballs. Bake 1 hour at 350 degrees.

This recipe freezes great.  Just thaw overnight in fridge and bake as directed.

Saturday, March 24, 2018

Paleo Breakfast Casserole

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 use the one I have already cooked my meat in.  The steam will help make clean up easier!). Place the casserole on your instant pot trivet and lower into the instant pot using the handles.  Secure the lid and set the instant pot to manual pressure cook for 26 minutes.  When the cycle is complete, do a quick release.  Carefully remove the bowl and enjoy with your other breakfast favorites!

Note:  if you are a mushroom lover like me (and no one else in my family!), then put in less shredded sweet potato and add some sliced fresh mushrooms.  


Ready to go in the instant pot.

Place foil over the top.

Monday, March 19, 2018


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 husband, who has been particularly germ-conscious during flu season with a new baby, said that they would not be getting any concessions at the game.

After they left, I decided to surprise them when they got home with a batch of scotcheroos.  I texted my mother-in-law to get her recipe.  It's fairly straightforward.  However, in the middle of getting my ingredients ready to make the scotcheroos, I discovered that I didn't have enough corn syrup!  A quick internet search revealed that I could use honey as a substitute.  And. . . they turned out great!  I will be making them that way from now on.  So, not to repeat my grandma's mistake, I decided I had better get my modified recipe onto Sew God's Grace.


1 cup peanut butter
1 cup sugar
1/2 cup honey
1/2 cup corn syrup
6 cups rice crispies


1 cup butterscotch chips
1 cup chocolate chips

Measure rice crispies into a large bowl and set aside.  Also, spray a 9 by 13 inch pan with cooking spray.  Place peanut butter, sugar, honey, and corn syrup into a microwave-safe bowl and microwave for two and a half minutes, stirring after every minute.  (My microwave is 900 watts, so you may need to adjust this time if you have a more powerful microwave.  You want the sugar to dissolve, but you don't want it to boil.)  Pour the mixture over the rice crispies and stir to coat.  Spread in prepared pan.  (I use clean, greased hands to pat it down.)  Place butterscotch and chocolate chips in a microwave safe bowl and microwave on 50% power one minute at a time until they are melted.  Spread on the top of the bars.  You can place the pan in the refrigerator to help them set up more quickly.  Once they are set, cut into bars and serve.

Tip:  you can use all chocolate chips if you don't have any butterscotch chips or are not a butterscotch fan!


Thursday, March 1, 2018

Instant Pot Sesame Chicken

This is one of my favorite go-to weekday lunches!  It's fast, easy, and full of flavor.  It also makes me nostalgic, because when I was pregnant, I used to crave Chinese food.  This dish doesn't rival an all-you-can eat Chinese buffet (I may have needed a few of those for each pregnancy!), but it comes close.

Instant Pot Sesame Chicken (adapted from this recipe)

2 1/2 pounds chicken breasts (I use four ounce chicken breasts from Schwan's, partially frozen)
1/2 C. coconut aminos or soy sauce
1/2 C.  honey
1/2 C. Water
2 T sesame oil
1/4 C. Tomato sauce
2 cloves garlic if desired
Red pepper flakes, if desired
Salt and pepper to taste
2 T. Tapioca starch or cornstarch dissolved in 1/2 C. cold water
Sesame seeds for garnish if desired

Place chicken in instant pot liner and season with salt and pepper (I probably use about 1/4 teaspoon of each).  Whisk next five ingredients together and add garlic cloves and a few shakes of red pepper flakes if desired.  Pour sauce over chicken.  Place liner in instant pot and seal with the lid.  Set on manual high pressure to cook for 14 minutes.  (If your chicken breasts are very large or completely frozen, you may need to add a minute or two.  If your chicken is completely thawed, subtract a minute or two).  When the cooking time is complete, do a quick release.  Remove chicken to a pan, press "cancel" on the display and select "saute" function.  Add starch and water mixture to the liquid in the instant pot and stir.  It will take just a few minutes for the sauce to thicken up. After the sauce thickens, press "cancel" and then select the "keep warm" function.  Meanwhile, cut the chicken into bite-sized pieces. Then add them back into the sauce.  Place the lid on top, and your meal is ready when you are.  When ready to serve, garnish with sesame seeds if desired.  Serve with cooked rice and an extra shake of red pepper flakes if you like a little kick!

Wednesday, February 28, 2018

Our Favorite Granola Bars

I have made this recipe so many times that I have it memorized!  The kids love these granola bars, and they are relatively easy.  I have adapted the recipe to make a large batch so that it lasts at least a week in my house.  You can halve it for a 9 by 13 sized pan or quarter it for an 8 by 8.

Our Favorite Granola Bars (adapted from this recipe)

2 cups honey
3 cups creamy peanut butter
1 cup brown sugar
1 teaspoon vanilla
8 cups quick oats
6 cups rice crispies or Cheerios or a combination of both
1/2 to 3/4 cup mini chocolate chips, place in freezer preferably the night before (use Enjoy Life brand to keep dairy free)

Combine honey, peanut butter, and brown sugar in a large microwave--safe bowl or pitcher.  Microwave for two minutes, stir, then microwave 2 minutes again and stir to combine.  (My microwave is 900 watts, so you may need to adjust your microwave times.  You want a nice, consistent mixture with the sugar dissolved.).  Stir in vanilla.

While your mixture is microwaving, place oats, rice crispies, and/or Cheerios in a large bowl.  Spray a 15 by 10 inch pan with nonstick spray.

Pour peanut butter mixture into bowl and stir to combine.  This can take a little bit of time and elbow grease.

Next, pour it into prepared pan.  With greased hands or the bottom of a measuring cup, flatten it slightly.  Sprinkle with chocolate chips.  (Note: it's best to have these in the freezer beforehand to avoid having the chips melt as you are packing down the bars.) Continue to use hands or the back of a measuring cup to pack the bars down evenly.  You made need to spread the chocolate chips out a bit as you go to keep them well-distributed.

Place in the refrigerator for at least 30 minutes to set up; then cut into bars.  I like to wrap them individually so they are ready to go for snacking, lunch boxes, etc.  However, Saran wrap can be such a pain to work with.  I have started laying out a long length of Saran wrap on my table or counter.  Then I place several granola bars, top-side down, on top of the Saran wrap.  I use a scissors to cut in between the bars and then wrap them up.  It works so better than trying to cut off individual squares of Saran wrap and wrapping them one at a time!

Hope you love these as much as we do!

Ready to mix.

Press slightly into pan before adding chocolate chips.

Sprinkle with mini chocolate chips.

Press down firmly with a flat measuring cup.  You may find that the chocolate chips start to melt slightly.  To combat this, have them in the freezer beforehand.

Lay out a long strip of Saran wrap on your table or counter.  Put bars, top side down, on top of Saran wrap.  Cut in between the bars with scissors and wrap up.  This technique is much faster than trying to wrap the bars individually.  I have to tell you, my husband saw me doing this and was impressed with my ingenuity!

Enjoy in lunches, for an afternoon snack, or whenever you need a little something to get you through to the next meal!

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