Cream Cheese Sausage Stuffed Biscuits

 

These Cream Cheese Sausage Stuffed Biscuits are perfect for breakfast or brunch!  Made with just five ingredients, they are easy but impressive!

Cream Cheese Sausage Stuffed Biscuits

 

 Brandie of The Country Cook has many delicious, easy recipes.  The recipe for Cream Cheese Sausage Stuffed Biscuits can be found on Brandie's website The Country Cook:  https://www.thecountrycook.net/cream-cheese-sausage-stuffed-biscuits/

Notes:   

 

1)  My muffin pans have small cups, so I use 3 (6 oz.) cans of biscuits.

2)  My Simple Fruit Salad recipe is a perfect side dish for these biscuits.  Click here for the fruit salad recipe!

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Pressure Cooker Monkey Bread

Monkey Bread...cinnamon-y sweet, buttery, sticky deliciousness!  

Pressure Cooker Monkey Bread

Yield:  4 servings

Approximate Total Time:  1 hour, 10 minutes 

Electric Pressure Cooker Size:  6 quarts

1/3 cup chopped pecans (optional)

1/3 cup white sugar

1 tsp. cinnamon

1 (16 oz.) can refrigerated jumbo buttermilk biscuits

6 Tbsp. butter

1/2 cup brown sugar

1 1/2 tsp. cinnamon

Spray a 6-cup bundt pan with a baking spray that contains flour like Baker's Joy.  Scatter half the chopped pecans in the bottom of the bundt pan. In a small bowl, stir together the 1/3 cup white sugar with the 1 tsp. of cinnamon.  Cut the biscuits into 6 pieces by cutting each biscuit in half and then each half into 3 wedges.  Roll each biscuit piece in the cinnamon/sugar mixture.  (Discard any remaining mixture.)  Place half of the biscuit pieces (24 pieces) into the bundt pan.  Scatter the remaining chopped pecans on the biscuit pieces.    

In a small saucepan over medium heat, melt the butter, 1/2 cup brown sugar, and 1 1/2 tsp. cinnamon together stirring constantly.  When the mixture comes to a boil, boil for one minute and remove from heat.  Pour a little less than half the mixture over the biscuit pieces.  Place the rest of the biscuit pieces into the bundt pan, stir the remaining butter mixture well, and then pour the butter mixture evenly over the top.  Loosely cover the pan with foil.

Pour one cup of water into the pressure cooker pot.  Place trivet in pot and place covered bundt pan on top of the trivet.  Lock the pressure cooker lid in place and set steam vent to Sealing.  Select PRESSURE COOK (Manual) and cook for 25 minutes on High pressure.

When the 25-minute cook time ends, let the pressure release naturally for 15 minutes, and then open the steam vent to release any remaining pressure (Quick Release).  Should the float valve drop before 15 minutes is completed, leave the pot sealed for the full 15 minutes.  

Using oven mitts, remove the bundt pan from the pressure cooker pot.  Remove foil.  To unmold, place a large plate on top of the bundt pan, and invert the pan in one fluid motion, holding the plate tightly to the pan.  Break pieces off and eat like a monkey! 🐒

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Note:  I highly recommend this bundt pan and this sling (trivet).

Bundt Pan:  (hand-washing recommended)  https://www.amazon.com/Nordic-Ware-51322RD-51322-Multicolor/dp/B00IOYJ186/ref=sr_1_3?keywords=6-cup+bundt+pan&qid=1578863590&sr=8-3

Sling:  https://www.amazon.com/OXO-11249500-Pressure-Cooker-Bakeware/dp/B07G418RSL/ref=sr_1_1_sspa?keywords=oxo+sling&qid=1578863718&sr=8-1-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUExU1BGUUkzT1YyQjYxJmVuY3J5cHRlZElkPUEwNDYxNTk2MVhPRURTUUxUUVUwSCZlbmNyeXB0ZWRBZElkPUEwNDAzMDI0MzNVMDIxQldCRjVQQiZ3aWRnZXROYW1lPXNwX2F0ZiZhY3Rpb249Y2xpY2tSZWRpcmVjdCZkb05vdExvZ0NsaWNrPXRydWU=

Pressure Cooker Crustless Meat Lovers Quiche

Packed with bacon, sausage, and ham, this crustless quiche is SO GOOD!  Made in a pressure cooker, there is little hands-on time, no heating up of the kitchen, and perfect results every time.

Pressure Cooker Crustless Meat Lovers Quiche

Yield:  4 servings

Approximate Total Time:  1 hour, 10 minutes 

Electric Pressure Cooker Size:  6 quarts

One of my favorite pressure cooker recipe authors is Barbara Schieving.  Author of several cookbooks, she also has a blog called Pressure Cooking Today, which is where the recipe for Pressure Cooker Crustless Meat Lovers Quiche can be found:  https://www.pressurecookingtoday.com/pressure-cooker-crustless-meat-lovers-quiche/

PC Crustless Meat Lovers Quiche 101:

*Spray your 1-qt. soufflé dish or 7-inch cake pan with a cooking spray like Pam before adding the meat and cheese.

*I substitute 3 tablespoons of real bacon bits in place of the 4 slices of bacon.

*If I don't have leftover ham in the freezer, I use Farmland Smoked Spiral Ham Slices and Pieces.  I cut off any fat or rind and then dice enough to make 1/2 cup.   The remaining ham can be frozen for future use.

*There will likely be condensation on top of the quiche once you remove the foil.  Lay a paper towel on top of the quiche to absorb the moisture.

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Honey Bun Cake

Honey Bun Cake tastes very much like commercial Honey Buns...only better! It is fabulous for dessert or as a breakfast cake.

Honey Bun Cake

1 yellow cake mix
1 (8 oz.) sour cream
4 eggs
1/2 cup sugar 
3/4 cup oil
1 cup brown sugar
1 tsp. cinnamon

Preheat oven to 350 degrees.  Spray a 9x13 baker with non-stick cooking spray and set aside.  Blend cake mix, sour cream, eggs, sugar, and oil in a large bowl on low speed using a hand or stand mixer until moistened.  Beat at medium speed for 2 minutes.  (If using a stand mixer like a Kitchenaid, mix on speed 3 for 2 minutes.)  Pour into the prepared baker.  Mix the brown sugar and cinnamon, sprinkle evenly over the batter, and swirl into the batter with a knife.  (See photos below.)  Bake at 350 degrees for 40-45 minutes or until a toothpick inserted into the center comes out clean.

Icing:

2 cups powdered sugar
4 tbsp. milk
1 tsp. vanilla

Mix icing well.  (It will be thick.)  Pour evenly over hot cake and spread with a spatula or knife if necessary so coverage is even.  Cool before serving.

Cake batter is very heavy and wet.  When it is done baking, it will have a very uneven top.

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This recipe was shared with me by friend Carol Seay.

Honey Bun Cake 101:  Mix the brown sugar and cinnamon, sprinkle evenly over the batter, and swirl into the batter with a knife:

Pressure Cooker Egg Bites

Everyone is raving about the Sous Vide Egg Bites available at Starbucks.  At almost $5 for two, did you know you can make several for a fraction of the cost using your pressure cooker?  Yup, and you can use whatever ingredients you want!

Pressure Cooker Egg Bites

Yield:  7 but varies depending on ingredient quantities

Approximate Total Time:  45 minutes

Ruth "Rootitoot" McCusker created this recipe so that it is perfect for everyone including beginners. You can find the recipe on Ruth's website:  https://rootitoot.com/recipes-and-cooking/breakfast-breads-and-sandwiches/egg-bites/

Egg Bites 101:

*I use a 6-qt. pressure cooker.

*I used pre-shredded extra sharp cheddar cheese and packaged real bacon bits in the version pictured, and they couldn't have been yummier--or easier!

*Egg bite molds can be purchased several places like Amazon, Kohl's, etc.  I got mine at Kohl's:  https://www.kohls.com/product/prd-3369230/food-network-pressure-cooker-accessory-silicone-egg-bites-with-lid.jsp?prdPV=1

*Once the pressure cooker lid is removed, allow egg bites to rest for 1-2 minutes to settle.  Then remove from pressure cooker, flip onto a plate, and let rest for 5-10 minutes so moisture can evaporate.

*Recipe can be doubled and two egg bite molds can be used:

Two egg bite molds before cooking.

Egg bites right after lid is removed.

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Chipped Beef Gravy

Many of us of a certain age grew up eating Chipped Beef Gravy also known as Dried Beef Gravy or S.O.S.  Whatever you call it, it is an easy, old-fashioned, filling gravy served over toast or biscuits and is a great comfort food!

Chipped Beef Gravy

1 1/2 cups whole milk
6 rounded tablespoons flour
1/4 tsp. pepper
3 tbsp. butter
2 cups whole milk
2 (2.25 oz.) jars dried beef, rinsed and chopped
Salt to taste
Toast or biscuits

Put the 1-1/2 cups milk, flour, and pepper into a container that seals well and shake until blended.  Set aside.  Measure out the 2 cups of milk.  

Melt the 3 tbsp. of butter in a large skillet on medium heat.  When melted, re-shake the gravy mixture and add to skillet, stirring while doing so. (A fish spatula or slotted spoon works well for this as it will help prevent any lumps from forming.) Immediately add the 2 cups of milk and continue stirring until thickened and bubbly.  Add the rinsed and chopped dried beef, and cook and stir for 1-2 minutes more.  Taste gravy to see if any salt is needed as the dried beef may provide enough salt.  If necessary, thin with a little additional milk.  Serve over toast or biscuits.

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Recipe may be halved and will make 2 generous servings.  If you halve the recipe, do not halve the butter amount...use 3 tablespoons.

I've eaten chipped beef gravy my whole life, and my husband has, too.  We still love it!  My 90-year-old mom resides in assisted living, and for Christmas lunch with us this year, she requested chipped beef gravy over toast with chocolate cream pie for dessert.  I was happy to oblige! 

Pressure Cooker Steel Cut Oats

Perfectly cooked steel cut oats in a little over 30 minutes without babysitting a pot?  It's a snap in a pressure cooker!

Pressure Cooker Steel Cut Oats

Yield:  4 regular or 2 large servings

Approximate Total Time:  35 minutes

Electric Pressure Cooker Size:  6 quarts

1 cup traditional steel cut oats (not quick-cooking)

1/4 tsp. salt

2 1/2 cups cold water

Add all ingredients to the pot and stir to combine.  Close the lid and set the steam vent to sealing.  Pressure-cook for 13 minutes on HIGH pressure.  Release pressure naturally, which will take about 12 minutes.  Open the lid carefully and stir.  Serve with toppings of your choice.

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Best Ever Pancakes

Best...pancakes...ever.  Enough said.

Best Ever Pancakes

3/4 cup whole milk (use only whole milk)

2 tbsp. white vinegar

1 cup flour
2 tbsp. sugar
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. baking powder

1 egg, beaten

2 tbsp. butter, melted and cooled

Combine milk with vinegar and set aside for 5 minutes.  Mixture will become very thick.  Combine flour, sugar, salt, baking soda, and baking powder in a large mixing bowl.  In a separate small bowl, whisk the egg into the milk mixture. Pour the milk mixture into the dry ingredients and stir gently.  When ingredients are partially combined, stir in the melted butter just until all ingredients are incorporated.  Do not over-mix!  The batter will be very thick and should be lumpy.  Let batter rest while heating griddle.  Resist the urge to stir the batter while it's resting and while making the pancakes.  This is what makes the pancakes fluffy.

Heat a nonstick electric griddle to 350 degrees or set a heavy nonstick skillet or griddle over medium heat.  If your griddle or skillet is not nonstick, lightly grease.  To test the griddle to see if it has reached the correct temperature, sprinkle it with a few drops of water. If the bubbles skittle across the surface and evaporate, the griddle is ready.  

Pour 1/4 cup of batter onto the griddle.  As soon as the batter hits the griddle, use the underside of the measuring cup to gently coax the batter out to a disc about 4-5 inches in diameter.  Cook until bubbles start to appear on the surface and edges are set and appear slightly dry.  Carefully flip with a wide spatula and cook until golden brown on the bottom.  You may have to lower the heat on the second batch to keep it from burning.

Serve immediately or keep warm in a preheated oven.  Set the oven to the lowest possible temperature--not more than 200 degrees.  Place pancakes on a half sheet pan and cover them with a tea towel for up to 20 minutes.  

*Yield:  6 pancakes.  Serves 2.  Recipe can be doubled or tripled.

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Best-Ever Scones and Tutorial

The name of this recipe says it all...these are the richest, crumbliest, best scones (and easiest!) you will ever make.  Your search for the perfect scone recipe is over.

Best-Ever Scones

MyRecipes is a great source for a variety of recipes including Best Ever Scones.  Several sweet or savory variations are provided with the recipe found here: http://www.myrecipes.com/recipe/best-ever-scones

Best-Ever Scones 101:

*I like to partially make the dough ahead of time.  Not only does it save time, but the results are superior to an already great recipe.  I mix the dry ingredients with the butter, and then put this mixture into a freezer bag and freeze it until needed.  When ready to make the scones, I put the frozen flour/butter mixture into a 4 qt. mixing bowl and proceed with the recipe from adding the cream onward.

*After stirring in the cream, the mixture will be crumbly.  After this step, then fold in 1/2 cup semi-sweet chocolate chips, 1/2 cup sweetened dried cranberries or cherries, or 1/2 cup toasted pecans for an easy, sweet version.

*I have found this method to be the easiest way to make scones:  Turn dough out onto a cutting mat or wax paper; gently press or pat dough into a 7-inch round.  Cut round into 8 wedges with a pizza cutter.  Using a pie server, place wedges 2 inches apart on a baking sheet sprayed with cooking spray.  Brush a very thin layer of the remaining cream onto tops of wedges.  You will not use all the remaining cream.

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Many thanks to my niece Shelby for helping me make the scones featured in this post!

Best-Ever Scones 101:

This is what the scone mixture looks like after folding in the chocolate chips.  You can see that it is very crumbly:

Turn dough out onto cutting mat or wax paper; gently press or pat dough into a 7-inch round.  The mixture easily comes together into the round as the warmth from your hands helps the butter hold the mixture together:

Cut round into 8 wedges with a pizza cutter.  Using a pie server, place wedges 2 inches apart on a baking sheet sprayed with cooking spray:

Brush with cream, bake, and enjoy!  :)

Strawberry Lemonade Muffins

Tartness from the lemon contrasts well with fresh, sweet strawberries in these muffins.  

Strawberry Lemonade Muffins

MyRecipes is a great site to find just the recipe for which you're looking!  Strawberry Lemonade Muffins can be found there as well as many others:  https://www.myrecipes.com/recipe/strawberry-lemonade-muffins

Notes:

*If using ceramic muffin pans, allow muffins to cool in pans on a wire rack for 15 minutes.  Run a knife around the muffins, and then remove the muffins from pans to a wire rack for further cooling.

*Baking Tip:  When you need freshly squeezed lemon, lime, or orange juice for a recipe, microwave the fruit first to making juicing easier.  Place the lemon, orange, lime, or other citrus fruit in the microwave.  Heat on high for 20-30 seconds.  Remove from the microwave and let it rest for about half a minute. Cut the citrus fruit in half and squeeze. The juice will flow easily. 

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Banana Bread Snack Cake

You know that one banana that is just too ripe to eat?  Well, it is perfect for this tasty snack cake that is a combination of a cake and a bread.  Banana Bread Snack Cake uses pantry ingredients and is so quick and easy to make.  It's perfect for breakfast, too!

Banana Bread Snack Cake

Taste of Home has amazing recipes, and one of them is the Banana Bread Snack Cake recipe found here:  http://www.tasteofhome.com/recipes/banana-bread-snack-cakes?cpi=1&sort=

Blueberry Buckle

Blueberry Buckle is an old-fashioned, single layer cake loaded with fresh blueberries and topped with a streusel topping.  It makes a great coffee cake or dessert served with ice cream.

Blueberry Buckle

2 cups flour

3/4 cup sugar

2 1/2 tsp. baking powder

1/4 tsp. salt

1 large egg

3/4 cup milk

1/4 cup butter, melted

2 cups fresh or frozen blueberries

Topping

1/2 cup sugar

1/2 tsp. cinnamon

1/4 cup butter, melted
1/3 cup flour + additional flour

Preheat oven to 375 degrees.  In a large bowl (I use a 4 qt. bowl), mix flour, sugar, baking powder, and salt.  In a small bowl, whisk egg, milk, and melted butter until blended.  Add to flour mixture; stir just until moistened.  Fold in blueberries.  Pour into a 9-in. square baker sprayed with cooking spray.

For topping, in a small bowl, mix sugar, cinnamon, and melted butter.  Stir in the 1/3 cup of flour adding additional flour until desired crumb texture is reached.  Sprinkle over batter.

Bake 30-35 minutes or until toothpick inserted in center comes out clean.  Do not overbake.  Serve warm.

Notes:  

*If using frozen blueberries, use without thawing to avoid discoloring the batter.

*Many thanks to Judith Hannemann of The Midnight Baker for blogging her technique of making a true crumb topping!

Blueberry Buckle is a very old dessert that has been in the United States for centuries.  It is popular in New England, and blueberries are the fruit of choice, although it may be made with other fresh fruit such as raspberries and peaches.

Sausage Cream Cheese Croissants

Sausage Cream Cheese Croissants are perfect for breakfast or brunch!  Flaky crescent rolls are filled with a sausage/cream cheese filling to create a delectable morning treat.

Sausage Cream Cheese Croissants

1/2 pound sausage

1 (8 oz.) cream cheese, softened

2 (12 oz.) Grands Big & Flaky Crescent Rolls (8 rolls per can)

Preheat oven to 350 degrees.  Brown and drain sausage.  In a mixing bowl, combine the softened cream cheese with the sausage.  Mix well.  Open crescent rolls and unroll dough; separate into triangles.  

Place one heaping tablespoon of filling onto each triangle at the widest end, and roll up starting at the widest end toward the point.  Place on a baking sheet sprayed with cooking spray; curve each into a crescent shape.  Bake 12 to 15 minutes or until deep golden brown.

Yield:  approximately 12 croissants

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Note:  You will not use all the crescent rolls.  I usually have four left over, and I just go ahead and bake them along with the croissants.  I then freeze them to have later with a meal.

Scrambled eggs and fruit salad are delicious with these croissants, and I have the ideal fruit salad recipe!  

Easy Fruit Salad:  http://easyaspiecanbe.blogspot.com/2015/07/easy-fruit-salad.html  

 

Grape Salad

Red grapes are folded into a sweetened cream cheese and sour cream mixture and then sprinkled with chopped pecans in this fruit salad.  It's perfect for a special brunch, holiday dinner, or anytime!

Chopped pecans not pictured.

  

Grape Salad

3 pounds red, seedless grapes (do not halve)

1 (8 oz.) cream cheese, softened

1 cup (8 oz.) sour cream

1/2 cup powdered sugar

1 tbsp. brown sugar

1 tsp. vanilla

Chopped pecans (opt.)

Wash and stem grapes; dry thoroughly.*  In a 4 qt. bowl at medium speed of electric mixer, cream the cream cheese and sour cream together.  Beat in the powdered sugar, brown sugar, and vanilla.  Fold grapes into mixture, and transfer to a serving bowl; cover and refrigerate for several hours.  Sprinkle with desired amount of chopped pecans just before serving.

Variation:  In addition to the pecans, this recipe is also very good with a light sprinkling of brown sugar added just before serving.

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*Note:  The grapes must be thoroughly dry so that the dressing will stick to them.  I wash and stem them 2 or 3 days before I'm going to make the salad.  Line a baking sheet with paper towels, spread the grapes on the baking sheet, and then let them air dry.  As soon as they're dry, store them in the refrigerator until needed.

Use of full fat cream cheese and sour cream is recommended so that the dressing is as thick as possible. 

This recipe was shared with me by friend Margaret Lauher Walker.  Thank you!

 

Bacon Stuffed French Toast

Bacon, cream cheese, brown sugar, and maple flavoring...how could this French Toast not be out of this world?

Bacon Stuffed French Toast

Mrs. Happy Homemaker features some really good recipes...and this is one of them!  http://www.mrshappyhomemaker.com/2011/01/bacon-stuffed-french-toast/ 

Notes:

*I dip and cook 3 sandwiches at a time, and before putting the next three in the pan, melt an additional 2-3 tbsp. of butter each time.

*Recipe can be easily halved.  I use 10 pieces of bread to make 5 sandwiches, and the extra bacon never goes to waste! ;)

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Easy Fruit Salad

This fruit salad is easy, delicious, and refreshing!  

Easy Fruit Salad

Mommy's Kitchen features some really good recipes...and this is one of them!  http://www.mommyskitchen.net/2009/03/overnight-fruit-salad-for-surprise.html

Notes:

*Pineapple chunks or tidbits can be used.

*I halve the seedless grapes.

*Gently fold in the banana slices last so that they maintain their shape.

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