I’ve got an amazing Breakfast Casserole recipe to share with you today! This Biscuits and Gravy with Sausage and Egg Breakfast Casserole is an easy breakfast dish made with biscuits, gravy, eggs, sausage, and cheese. This breakfast casserole is a must make for any occasion. From large gatherings to a simple Sunday morning breakfast.

We’ve been hosting the family Thanksgiving for a few years now. The number of attendees vary from year to year, but our breakfast menu always stays the same!

My Dad is in charge of breakfast and he make his famous Biscuits and Gravy with Sausage and Egg Breakfast Casserole recipe (that’s a mouthful isn’t it, lol.)

This egg casserole recipe is a lot like the bubble up breakfast casserole recipes that were made popular by Pillsbury and Weight Watchers several years ago. This particular version is so much more delicious as it includes double the sausage, cheese and of course GRAVY!

My Dad assembles the casserole at his house (it’s chaos-free over there) and brings it over to my kitchen to bake.

Prep Time: 20 | Cook Time: 45 mins | Total Time: 1 hr 5 mins (More if the ingredients are cold.) | Yield: 8

Layer after layer of luscious flavours! This dish will surely give a big smile on your face today! A big thanks to my sister, Anna, for giving me this incredible recipe. You have got to bite your teeth on this amazing Biscuits. This is perfect to serve for breakfast or pretty much any time of the day. Enjoy!

Ingredients
8 count packages of biscuit dough (we used Grands, which are slightly bigger)
6 eggs
1 (2 3/4 ounce) package peppered gravy mix (makes 2 cups)
1 lb. sausage, any flavour
1 cup cheese, shredded
1/2 cup milk
salt and pepper to taste

Directions:
Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.

Step 2: Apply cooking spray in a 13×9-inch baking pan.

Step 3: Place a skillet on the stove and turn the heat to medium.

Step 4: Add the sausage and cook until brown and greasy.

Step 5: Slice the biscuit dough into 1-inch cuts.

Step 6: Arrange them at the bottom of the prepared pan.

Step 7: Place the sausage on top of the biscuits.

Step 8: Sprinkle a generous amount of shredded cheese over the sausage.

Step 9: In a small mixing bowl, add the milk, eggs, salt, and pepper. Stir until well mixed, then pour the mixture over the biscuits.

Step 10: Refer to the instructions provided on the package of the gravy, then pour it on top of the biscuits.

Step 11: Place inside the preheated oven and bake for 35 to 45 minutes or until the biscuits and eggs are done.

Step 12: Remove from the oven and let it sit on a wire rack to cool at room temperature.

Step 13: Serve and enjoy!

Credit: SusanRecipe

Ingredients
Ribs
3 pounds baby back ribs (2 slabs)
1 medium white onion (sliced)
Sweet BBQ Rub
2 tbsp brown sugar
1 tbsp paprika
1 tsp ground black pepper
1 tsp coarse sea salt
1 tsp garlic powder
½ tsp ground mustard
½ tsp cayenne pepper
1 tsp onion powder

Directions
Preheat oven to 275°F with rack in middle position and line a baking sheet with aluminum foil, set aside.

In a medium bowl combine brown sugar, paprika, black pepper, salt, garlic powder, cayenne pepper, and onion powder. Whisk together until well combine and set aside.

Remove the membrane from the back of the ribs and discard. Rinse the ribs under cold water and pat dry with a paper towel.

Sprinkle about half of the spice mixture over the meatier side of the ribs. Massage the rub into the ribs until evenly coated. Then turn the ribs over and repeat.

Place the ribs with the dry rub on a piece of heavy-duty aluminum foil. Make sure that the meatier side is facing up. Evenly cover the top of the ribs with sliced onions. Wrap the ribs with aluminum foil and place on the baking sheet.

Bake for 2 1/2 hours. Check the ribs to make sure they are tender. If they are not tender cook for an additional 20 minutes and check again. Repeat until ribs are fall of the bone tender.

Remove from oven, and unwrap ribs; discard aluminum foil and drippings. Then place back on the foil lined baking sheet.

Brush ribs generously with barbecue sauce. Broil or grill for 5-10 minutes until the sauce begins to bubble and caramelize.

Remove from oven and let rest for 5 minutes before serving.

Credit: SusanRecipe

Ingredients
3 lbs oxtails
1 medium-sized yellow onion chopped
2 tbsp of my homemade BBQ rub/seasoning OR 2 tsp favorite store-bought BBQ seasoning
2 tbsp vegetable oil
3 cups BBQ sauce
a desired amount of liquid smoke I used a little over 1 tbsp
3 cups beef broth OR chicken broth OR water

Directions
Place the oxtails and onions into a large mixing bowl, then drizzle the oil all over the oxtails.

Next make sure everything is nicely coated with the oil, then sprinkle the BBQ seasoning all over the oxtails Place the oxtails and onions into a large pot, and place the pot over medium-high heat.
Brown the oxtails and onions, then remove them from the pot, and place them into the slow cooker.

Go back to the pot that you brown the oxtails in, and pour in the chicken broth OR water.
Next add in the barbecue sauce, and liquid smoke.

Mix everything, an let cook for 5 minutes over medium heat.
Pour the barbecue sauce over the oxtails, then place the lid on the slow cooker.

Let cook on LOW for 6 hours.
Serve with your favorite sides.
Enjoy!

Credit: SusanRecipe

White Chocolate Blueberry Cheesecake: What could be better? White chocolate, cheesecake, and blueberry topping!

I have made this cheesecake several times and it has been devoured each time. The important thing to note is that it must be refrigerated overnight because thickening occurs as it gets COLD not as it cools in the oven to room temperature. You must make this recipe the day before it is to be served or it will not be firm enough to cut properly. It also tastes good and looks beautiful without the blueberry topping- substitute drizzled caramel topping as used in the crust.

Ingredients:

CRUST:
2 cups crushed graham crackers
1 cup slivered almonds
1/2 cup white sugar
1/4 cup clarified butter, melted
2 tablespoons caramel topping

FILLING:
1 pound white chocolate, chopped
4 (8 ounce) packages cream cheese, softened
3/4 cup white sugar
4 eggs, beaten
2 egg yolks
1 tablespoon all-purpose flour
1 teaspoon vanilla extract

TOPPING:
1/2 cup white sugar
1 teaspoon cornstarch
1/4 cup water
1 pint fresh blueberries
2 teaspoons lemon juice

Directions:
Preheat oven to 275 degrees F (135 degrees C). Make the crust: In a food processor, blend together the graham cracker crumbs, almonds, and sugar until the almonds are ground fine. Pour in the melted butter and caramel while processing, until mixture is combined. Press the mixture onto the bottom, and halfway up the side of a 10-inch springform pan.

Make the filling:
In a metal bowl over a pan of barely simmering water, melt the white chocolate, stirring until smooth. Remove from heat and set aside. In a large bowl, beat the cream cheese and 3/4 cup sugar until smooth. Beat in the eggs and the egg yolks, one at a time. Beat in the flour and the vanilla and blend in the melted white chocolate slowly, beating until the filling is well combined. Pour filling into crust.

Bake in the middle of the preheated oven for 1 hour. Then turn off the heat, and crack the oven door an inch, letting the cheesecake cool in the oven to room temperature. Cover loosely and refrigerate overnight before removing from pan.
Make the topping: In a saucepan, combine 1/2 cup sugar and cornstarch. Stir in water and blueberries. Bring to a boil, then simmer for 10 minutes, stirring occasionally. Press through a fine sieve. Stir in lemon juice, allow to cool, and store in a glass jar.

Last Step: Don’t forget to share!
Credit: SusanRecipe

That’s it!!! it’s so easy, everyone can make the cornbread dressing now, don’t hesitate to try this recipe, and I hope you’ll enjoy it!!!

Ingredients:
4 Cups.Of finely crumbled toast.
4 Cups.Of finely crumbled cornbread.
4 beaten eggs, large-sized.
2 Cups.Of chopped onions.
2 Cups.Of finely chopped celery.
1/2 Cup.Of soft butter.
1 Tbsp.Of sea salt.
1 Tbsp.Of dried sage.
2 Tsp.Of freshly ground black pepper.
2 Tsp.Of poultry seasoning.
Turkey broth.

Directions

Step 1:
In a frying pan, I melted the butter first and sautéed the chopped onions and celery until tender.

Step 2:
Next, In a big mixing dish, I combined the toast with the cornbread.

Step 3:
Then, I mixed in the onion and celery, as well as the boiling liquid, salt, black pepper, sage, and poultry seasoning.

Step 4:
After that, I added sufficiently turkey gizzard soup to produce a sticky mixture with an onion broom, then I whisked in the eggs and scrape the sauce onto a greased skillet or big pan.

Step 5:
And finally, I baked in 400 degrees Fahrenheit oven for around 30 to 40 minutes, or until the sauce is thoroughly baked.
Enjoy

Credit: SusanRecipe

If you love a crispy coating on your fried chicken then this southern-style recipe is a must-try. Can be made stove-top or in a deep-fryer.
A flavorful crispy breading on the outside with a tender and moist center is what Southern Fried Chicken is all about. It’s the sort of finger-licking-good comfort food that appeals to everyone. Serve it with your favorite homestyle sides and wash it all down with a glass of sweet tea for a taste of the South in your mouth.

Typically, the way fried chicken is seasoned in the South, depends solely on how you grew-up eating it. Some cooks add herbs to the flour, some marinate chicken pieces in hot sauce, some add more seasonings, in addition to table salt and black pepper for the breading. Some cook’s season the dredge and not the chicken. Some, like myself, season every single layer starting with the chicken, the egg wash and the flour. Now, I’m not one to say any of those ways are wrong, and feel you should have some liberty to make it your way with the flavor palate that you enjoy. My rule of thumb is, if you enjoy the flavor then, it’s a win. Not being a fan of bland fried chicken, I definitely go for seasoning every layer.

Ingredients
3 pounds chicken, cut into pieces
2 eggs
1 cup milk
salt and pepper, to taste
1 teaspoon garlic powder
1 teaspoon seasoned salt (optional)
1 cup all purpose flour
2 cups canola or peanut oil

Directions
Rinse the chicken pieces with cold water and pat dry with paper towels.
In a shallow bowl, beat the eggs with the milk, and stir in the salt, pepper and garlic powder. Soak the chicken in the milk mixture for 5 to 10 minutes.

Combine the flour and seasoned salt (if using) in a large zip-top plastic bag. Add the chicken pieces, a few at a time, and shake to coat completely in the flour. Shake off any excess and set the chicken aside on a rack to dry.

Pour the oil into a deep skillet or deep fryer and heat it to 350 degrees F. Add chicken thighs and legs and cook for several minutes.

Add other chicken pieces being careful not to overcrowd skillet. Continue cooking, turning once, until chicken pieces are golden brown and cooked through. Drain on paper towels and serve warm or at room temperature.

Credit: SusanRecipe

Prep time: 1 hr 30 mins | Cook time: 1 hr | Serves: 16

This Skyscraper Carrot Cake is an incredible cake with three layers of decadence! Takes time to make, but the result is impressive, making this the perfect cake for every occasion!

Ingredients
CARROT CAKE:
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons cinnamon
3/4 teaspoon salt
1 teaspoon baking soda
1/2 cup dark raisins (in boiling water, boil the raisins for about 15 minutes until plump and drain, then place on paper towel)
5 large eggs
2 cups sugar
1 cup vegetable oil
1/4 cup heavy cream
1 tablespoon vanilla
2 cups finely grated carrots
3/4 cup minced apples
3/4 cup chopped walnuts or pecans (we prefer pecans)

FROSTING:
3 pkg cream cheese; 8 ounces each
2 stick unsalted butter
3 cups confectioners’ sugar
1 tablespoons vanilla
1/4 cup heavy cream, whipping

CHEESECAKE:
3 pkg cream cheese; 8 ounces each
1 1/3 cups sugar
3 tablespoons cornstarch
1 tablespoon vanilla
3 large eggs
2/3 cup heavy cream

How to make Skyscraper Carrot Cake

CHEESECAKE:
Step 1:
Grease the bottom and sides of a 9-inch springform pan, then wrap the outside using a heavy-duty foil. Make sure to use waterproof foil.

Step 2:
In a large bowl, mix a package of cream cheese with 1/3 cup of sugar and cornstarch. Beat for about 3 minutes on low speed until creamy, scraping down the bowl a few times. Add in the rest of the cream cheese, mixing 1 package at a time and scraping down the bowl in every addition.

Step 3:
Adjust the mixer speed to medium, then beat in the rest of the sugar followed by the vanilla. Add the eggs, a piece at a time, beating well every after each addition.

Step 4:
Add the cream and beat until just blended. Make sure not to over mix.

Step 5:
Into the prepared pan, gently spoon the batter. Place the pan in a large shallow pan with hot water about an inch up the sides of the springform pan. Put in a 350 degrees oven and bake for about 1 1/4 hours until the edges are light brown and the top is a golden tan.

Step 6:
When done, take the cake from the water bath and onto a wire rack to cool in the pan for 2 hours. After 2 hours, cover the cake with plastic wrap and place it in the fridge for approximately 4 hours until completely cooled. An hour before you assemble the carrot cake, you can put it in the freezer, then slide along the frosting spatula under. Dip first in the hot water, dry off, or simply hold the cake over very low heat, then remove the cake with a spatula.

CARROT CAKE:

Step 8:
Prepare the oven. Preheat it to 325 degrees F.

Step 9:
Generously grease the bottom and sides of three 9-inch round cake pans, then line the bottoms only with parchment or wax paper.

Step 10:
In a medium-sized bowl, sift the flour, baking powder, cinnamon, salt, and baking soda 2 to 3 times, then set aside.

Step 11:
In a small saucepan, place the raisins and cover them with boiling water. Put the lid on and allow the raisins to soak for about 15 to 20 minutes until nice and plump. When done, drain well and transfer the raisins on paper towels.

Step 12:
In a large bowl, beat the eggs using an electric mixer for about 5 minutes on high until light yellow. Slowly add in the sugar while the mixer is still running, then gradually drizzle in the oil. Next, add the cream along with vanilla. Total time is around 15 to 20 minutes. It’s ready when the batter is lightly golden and airy.

Step 13:
Mix in the flour mixture, then fold in the carrots, apples, walnuts, and raisins.

Step 14:
Between the prepared three cake pans, evenly divide the batter and bake for about 45 minutes until the middle of the cakes springs back when lightly touch. The cakes are done when a toothpick inserted in the middle of the cake comes out clean.

Step 15:
Remove the cake from the oven when done and allow it to cool for at least 15 minutes on a wire rack. After 15 minutes, turn the cake onto the rack, peeling the paper liners off. Allow the cakes to cool completely for about 2 hours before individually wrapping them in plastic wrap and placing them in the fridge.

FROSTING:
Step 16: On high speed, beat the cream cheese and butter. Add the sugar, then vanilla. Slowly add in the cream with the mixer still running and beat until the frosting is whipped and creamy.

CAKE ASSEMBLY:
Step 17: On a large oversized cake stand, place one layer of the carrot cake. Frost the top, then add the cheesecake. Place the second layer over the cheesecake and frost the top and sides. Use the extra layer for garnish. Coarsely crumble and add on top and around the bottom of the cake.

Source: SusanRecipe

Tender noodles, shredded chicken, bacon, corn, & more!!!!

Ingredients:

2 cups egg noodles, cooked

2 cups chicken, cooked/shredded

2 cups corn *I used frozen, canned works too

1 cup milk

2 cans cream of chicken soup *10 oz cans

1 onion, diced

1 tbsp garlic, minced

1/2 cup cheese, shredded *I used cheddar, any type works

1/2 cup bacon, cooked/chopped

3/4 cup French fried onions

salt/pepper (to taste)

Instructions:

Preheat oven to 350 degrees and grease a 9×13 baking pan with cooking spray.

In a medium bowl, combine the cooked pasta, chicken, corn, milk, cream of chicken, onion, garlic, cheese, bacon, and salt/pepper.

Pour mixture into greased pan.

Sprinkle French fried onions evenly on top.

Place pan into preheated oven and bake for about 30 minutes.

Remove from oven and serve warm!

Credit: SusanRecipe

Enjoy a satisfying and complete meal on a chilly day or any other day with these easy-to-whip-up Stuffed Peppers! Feel free to use your fave peppers or use any kind of rice such as brown rice, quinoa, or couscous for this recipe. You can even top them with cheese for extra goodness!

Ingredients:
1 tablespoon oil
1 pound ground beef
5 large green bell peppers
1 medium onion, chopped
1/2 teaspoon minced garlic
1 c. cooked rice
15 ounces of your favourite tomato sauce
1 teaspoon salt

Directions:

Step 1: Prepare the oven. Preheat it to 350 degrees.

Step 2: After washing the peppers, slice the small amount off the bottom. This will let the peppers stand in the pan. Now, cut the tops off the peppers. Remove and discard the seeds and ribs.

Step 3: Get the pieces of the bell peppers that you removed from the top and bottom and chop them.

Step 4: In a skillet, heat the oil. Once hot, add the chopped pepper, onion, and garlic to the skillet. Saute them for a couple of minutes until tender.

Step 7: When done, serve the stuffed peppers with extra sauce. Enjoy!

Note:
I always like my peppers crisp-tender. If you prefer them softer, fill a Dutch oven or large pot with water. Bring the water to a boil. Using a spoon, submerge the cleaned and cut peppers and cook for about 3 to 4 minutes. When done, take the peppers from the water batch and continue with the recipe.

Credit: SusanRecipe

White Vinegar:
White vinegar is an excellent cleaning agent that can be used throughout the house.

For cleaning tile joints, heat some white vinegar, dip an old toothbrush in it, scrub the joints, and rinse with clean water.

Clay Stone:
Clay stone is a natural cleaner devoid of harmful chemicals.

To brighten your tile joints, use this product’s stain-removing power. Scrub the joints with a damp sponge containing clay. Rinse them, then dry using a clean, slightly damp sponge.

Meudon White:
A staple for eco-friendly home maintenance, Meudon white comprises calcium carbonate particles.

It appears as a fine white powder and needs to be mixed with water to create a cleaning paste. Combine 100 grams of Meudon white with 5 tablespoons of water, apply the mixture to the tile joints, leave it for an hour, scrub with a brush, and rinse with lukewarm water.

Black Soap:
Black soap has a variety of household applications.

To clean tile joints, apply the soap to the joints with a damp brush, scrub to remove dirt, and rinse with lukewarm water.

Baking Soda:
Baking soda is versatile, allowing users to whiten, remove stains, and descale surfaces without causing damage.

To clean tile joints, spray ½ glass of white vinegar on them, wait for a few minutes, then sprinkle four tablespoons of baking soda on the surface. Leave it for 10 minutes, scrub the joints with a brush, and rinse with lukewarm water.

Using these natural tips will simplify your cleaning routine, restoring the pristine whiteness of your tile joints.

Source: Happycoking