Savory gravy for biscuits and gravy

 

• 1lb breakfast sausage
• 1/2 tsp salt
• 1/2 tsp rosemary
• 1/2 tsp thyme
• 1 tsp black pepper

Brown meat and mix in seasoning 

• 3 tbsp butter
• 1 tbsp Worcestershire sauce
• 1/2 cup all purpose flour

Add and cook for two or three minutes to cook off the flower taste

• 5 cups milk

Stir until thickened. Serve over biscuits.

Cafe Rio Queso Copycat Recipe

• 16 oz Queso Blanco Velveeta, cut into cubes 
• 1/2 cup Rotel original or hot (with habanero) OR 1/2 cup pico 
• 1/4 cup green chili sauce- mild, medium or hot
• 1/3 cup red enchilada sauce- regular or hot
• 2 tablespoons Coke, Diet Coke, or Dr Pepper to thin if needed
• 1/4 cup fresh cilantro, chopped fine
• 3 stems green onion, chopped both green and white portions

INSTRUCTIONS

• Place cubed cheese in a 2 quart pan on stove top. 
• Add the Rotel or pico, green chile sauce, and red enchilada sauce. Stir ingredients together over medium heat until the cheese is melted. 
• Add the chopped green onion and cilantro to the mixture in the pan. Mix with a large spatula or spoon.
• Add the soda to the queso and stir to thin. Serve while warm with tortilla Chips

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Garlic Herb Salad

 

Good Seasons Garlic and Herb Salad Dressing Mix (make according to salad package directions)

Iceberg lettuce

Real bacon bits

Crispy fried onions

Italian Blend Cheese

Croutons

Combine salad and let dressing sit for a few minutes before serving

Homemade Cranberry Juice

 Homemade cranberry juice 

1 3/4 cups of cranberries 

1/2 cup sugar 

Boiling water 

Add 1 3/4 cups of  cranberries to your clean warm jars first, then add the sugar.  Pour the boiling water over the cranberry sugar mix. Leave about a half inch headspace in the top of the jar. Make sure you stir out all bubbles around the fruit and mix the sugar. You may find that you will need top of the jar with more water. Wipe the tops of the jars with a clean vinegar cloth then add the lids and rings to the jar. Now add them to the water bath. Make sure there’s an inch to 2 inches of water above the top of the lids. Boil for 30 minutes.

Take out jars and place on the counter on a towel leave undisturbed for 24 hours. Check to make sure bottles are all sealed before you put in the pantry. The shelf life is three years. It needs to sit 4 to 6 weeks before juice is ready to drink. 

4 12oz packages of  cranberries makes about 9 quart jars 

Golden Honey Herbal Elixir

 Golden Honey Herbal Elixir

3/4 cup honey

1 teaspoon cinnamon 

1 teaspoon ginger

1 teaspoon turmeric 

1 teaspoon black pepper 

Mix, store room temperature & enjoy!!:) 

Can be used in hot drinks, cold drinks as a spread on bread or toast or really on anything that you feel like could use a little extra flavor. It’s really good for inflammation and gut health.

Bruschetta Appetizer

Ingredients:
Baguette
Marinated fresh mozzarella
Bruschetta sauce
Balsamic glaze

Cut the baguette up into bite-size pieces, and lay flat on top of a parchment lined sheet pan.  Spoon the olive oil from mozzarella package onto each piece of bread. Next top with a spoonful of bruschetta sauce on each piece of bread. Cut each mozzarella ball into two and add a half of ball to each piece of bread. Take remaining olive oil from mozzarella package and distribute on each stacked piece of bread.

Bake at 4:25 for 10 minutes until all the cheese is melted and gooey.

Finally, drizzle balsamic glaze on each stacked bread piece.

MEXICAN CORN DIP

 Yield: 4 Servings    Prep: 5 Minutes    cook: 10 minutes    total: 15 minutes

The traditional Mexican street corn is turned into the best dip ever. It’s so good, you won’t even need the chips. Just grab a spoon!

Ingredients

• 2 tablespoons unsalted butter
• 4 cups corn kernels, frozen, canned or roasted
• 1 jalapeño, seeded and diced
• 3 tablespoons mayonnaise
• 2 tablespoons crumbled cotija cheese
• 2 tablespoons chopped fresh cilantro leaves
• 1/2 teaspoon chili powder
• 1 clove garlic, pressed
• Juice of 1 lime

Instructions

1. Melt butter in a large skillet over medium high heat. Add corn kernels and jalapeño, and cook, stirring occasionally, until cooked through and slightly charred, about 8-10 minutes.

2. Stir in mayonnaise, cotija, cilantro, chili powder, garlic and lime juice.

3. Serve immediately.

Quick Note: I will typically add the directed ingredients for the sauce and adjust for taste. I also use Paprika to top after the dip is finished. Enjoy!