Not quite Monday Recipe - Biscuit and Gravy Breakfast Casserole

Okay I took most of November and all of December off from blogging.  After about 9,000 miles traveled between air and car from November 28 to December 16, I just couldn't keep up!   Now that Christmas 2011 and in fact the 2011 year is over, I am back.  And with a wonderful recipe from one of my cousins.

I have modified it a bit for my family's tastes and instituted some short cuts but you are more than welcome to do it the old fashioned way!

Ingredients:

• 6-8 Biscuits (I use Pillsbury Grands or could be leftover) diced into 1 inch cubes
• 1 lb bulk breakfast sausage
• 4 cups sausage gravy (I use 2 packages of Shawnee Mills gravy mixes made according to the directions)
• 4 eggs
• 2 cups of milk
• Salt & Pepper to taste
• 1.5 cups of shredded cheese (I like Colby-Jack)

Directions:

1. Bake the biscuits according to the direction but use the lower end of the time stated.  You can use leftover biscuits from another breakfast or make them from scratch too!   Cut the biscuits into 1 inch cubes.
2. Grease a 9x13 pan and cover the bottom with the cubed biscuits
3. Brown the sausage and drain
4. Spoon the cooked sausage evenly over the biscuits
5. Make the gravy according to the mixes or make from scratch milk gravy from the grease of the sausage.
6. Pour gravy over the sausage and biscuits.
7. Whisk together the eggs, milk, salt & pepper.  Pour this mixture into the pan
8. Top the casserole with the cheese evenly
9. Refrigerate for at least 1 hour and up to overnight.
10. Bake in a 350 degree oven for 45-60 minutes until the eggs are cooked and the cheese is melted.

If you are adventurous you can use a "Hot" breakfast sausage but in the three times I have made it in the last week, I have always used mild.

Monday Recipe: Fruit Cocktail Pudding

Okay, yes I am a day late but if you had had the weekend I had, you would be too!  It started off with the Low Country Boil and Welcome Home party for one of our friends.  Bill and I cooked/catered the event.  It was fun and we had a great time.  Food was complimented by all.   Thanks Kelly for letting me to do this for you.

Sunday was our housewarming party to show off the renovations.  The aunts, other family and friends all attended.  I did an appetizer buffet.  Thank you to all who were able to attend and to those who weren't, drop by and see the completed renovations when you can.  The recipe today is one that I found on Cooks.com but modified it to items I had in the pantry!   It was really good but I think I will leave out the extra pineapple next time.  Of couse, I am not a pineapple fan!

Ingredients:

• 1 15oz can of fruit cocktail
• 1 20 oz can of pineapple tidbits (drained)
• 1 tbs of lemon juice
• 1 box of instant sugar-free Cheesecake pudding
• 1 large or 2 med bananas sliced

Directions:

1. In a medium bowl, mix together the fruit cocktail, lemon juice and the pineapple.
2. Add the dry pudding mix until it starts to thicken.
3. Fold in the banana
4. Chill for at least 2 hours before serving. A dollop of whipped topping is wonderful with serving.

It went over very well.  If you use a low sugar syrup fruit cocktail, it makes for a diabetic friendly sweet item. 

One suggestion from the those who tried it is to add fresh/toasted coconut to the mix.  However, I will not be doing that one if I am going to eat it but could be done for a potluck.  Another suggestion I thought of after trying it would be to add a jar of marschino cherries drained and chopped.