Sunday, March 31, 2013

Breakfast Casserole

This recipe is brought to you from my momma.  Over my Spring Break, she and my sister came to visit.  We had a blast!  It was so wonderful to see them.  Here's a breakfast casserole mom made one morning that knocked my socks off:



16 oz. package ground breakfast sausage
12 eggs
1 can cream of mushroom soup
1 1/4 cup milk
32 oz. frozen hashbrowns
1/2 cup shredded cheddar

Brown sausage in a skillet and drain.  Preheat oven to 350 degrees and lightly grease a 9x13" baking dish.  In a large bowl, beat together milk, eggs, and cream of mushroom soup.  Stir in the sausage and pour into baking dish.  Mix in the hash browns.  Bake for 45-50 minutes, sprinkle with cheese, then bake for another 10 minutes until cheese is melted.

Modified from:  All Recipes

Sunday, March 10, 2013

Knock-off Jim-N-Nicks' Cheese Biscuits

There was this barbecue restaurant in Birmingham that had the BEST sweet cheddar biscuits that they would bring out in baskets before dinner.  People would literally fight over the things!  I found this "copycat" recipe, and it was pretty close to the real thing.  Delicious!


1 1/2 cups Bisquick
3/4 cup buttermilk
3 Tbsp. sugar
1/4 tsp. vanilla
1 cup shredded cheddar cheese

Preheat oven to 425 degrees.  Mix together all ingredients until just combined.  Scoop into mini-muffin tin coated with cooking spray and bake 12-15 minutes until golden.

Source:  Plain Chicken

Sunday, March 3, 2013

Pot Roast

I grew up on Southern comfort food, and pot roast was one of those foods that was oh-so-good when cooked right, but could turn out terrible and tough if overcooked. I was watching the Today Show a couple of years ago, and this married couple named the Neelys from Food Network were cooking their pot roast. It looked great, so I gave it a try, and it is now my go-to recipe for roast.
Melt in your mouth!

2 Tbsp. olive oil
3-4 lb. boneless chuck roast, fat trimmed off
kosher salt
ground black pepper
12 oz. beer (not dark)
1 c. beef broth
1 (2 oz.) envelope Italian dressing mix
2 bay leaves
10-12 garlic cloves, smashed
2 onions, quartered

Preheat oven to 300 degrees. Heat oil in large Dutch oven or heavy pot over medium-high heat. Season the roast generously with salt and pepper, then add it to the pot, and sear on all sides until nicely browned. Transfer the roast to a plate, then pour beer into the Dutch oven and whisk to scrape any browned bits; then whisk down the foam. Stir in the broth, Italian dressing mix, bay leaves, garlic, and onions. Put roast back in the Dutch oven and bake (covered) for 3 hours or until tender, turning once at midway point. Remove the bay leaves and serve.