Sew God's Grace

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.  

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 int...

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 bott...

     Wow, it's been a long time since my last post!  But, with baby number six on the way, I have had to cut out some activities, which has included blogging for the most part.  I'm realizing, too, with another one coming that I may not be posting as much to my blog.  But, when I have the chance, I hope to sneak one in here and there.      One of my friends has been working on eating a mostly Paleo diet, which I have been eating for almost three years (minus a couple of months at the beginning of this pregnancy!)  We had been talking about getting together for a Paleo meal, and we made it happen this week. It was a lot of fun, and really delicious, too!  For an appetizer, I made these delicious Bacon-wrapped Sweet Potato Bites.  You can find the recipe here .  I really love the Stir It Up site and have made several of her recipes including one of my favorite Paleo pancake recipes.        I softe...

This is one of my son's favorite breakfasts!  Since is has a caramel sauce on the bottom, he has always called it "Jelly French Toast."  If I ask him what he would like for breakfast, that is usually his request.  I have been wanting to post this recipe for quite a while.  However, my pictures have not turned out so great.  So this morning I finally got one that we thought was decent.   For this recipe, you do need to plan ahead since it needs to refrigerate overnight.  It comes together in a flash, though.  It's also a great way to use up your bread that has gotten a bit too stale for sandwiches.  Sometime I hope to make it using some homemade French bread.  (I'll update when I do!) French Toast Bake (From Recipes and Memories--Sharon Springs Wesleyan Church Cookbook, recipe submitted by Carmen Selzer) 1 cup brown sugar 1/2 cup butter 2 teaspoons light corn syrup 12 slices sandwich bread Cinnamon 6 egg...

I made these yummy fruit salads for a brunch recently, and they were a big hit.  The original recipe called for putting them in aluminum muffin liners, but I like the look of these 9 ounce clear Solo cups.  These fruit cups are so versatile--you could serve them at a baby shower or a backyard barbeque.  Best of all, you can make them up to several days in advance!  You can use any combination of fruit you like.  I chose to use strawberries, mandarin oranges, and bananas, but you could use blueberries, pineapple, and even add some chopped nuts.   Creamy Frozen Fruit Cups (Adapted from Taste of Home recipe found  here ) 8 oz. cream cheese, softened (I use light) 1/2 cup sugar 8 oz. Cool Whip, thawed 1 1/2 cups strawberries, cut into small pieces 11 oz. can mandarin oranges, drained 1 - 2 bananas, cut into small pieces (These will brown after a couple of days in the freezer, so you may want to sprinkle some Fruit Fresh on them if you are plann...