Call me southern, but I do love a good sausage biscuit. What’s just as good as a sausage biscuit is this recipe for sausage, cheddar, and chive biscuit bread. Each bite is packed with cheesy, chivy, sausage-y (I’m inventing words here) biscuit-rich perfection. I used America’s Cookbook recipe for Powder Biscuits, but I used buttermilk instead of sweet milk and self rising flour instead of flour+baking soda.
If you have too many beets on your hands, think about serving them as a main dish. Roast them and stuff them with something sweet or savory. These beets are stuffed with hot italian sausage, greens, shallots, and garlic, and topped with a tangy gorgonzola dressing.
From America’s Cookbook While flipping through these old cookbooks, prunes came up as a major ingredient time after time again, and I couldn’t help but wonder, what was the deal with prunes? With the answer just a google search away, I found a short (well, not so short by attention-grabbing standards) article on the Sutter…
Christmas Breakfast Casserole with a delicious, healthy twist: quinoa, sausage, eggs, and cheese make this casserole one you’ll want to eat every morning, not just Christmas.