Breakfast For Supper!

I don't normally make a big fancy breakfast around here. It normally consists of cereal and milk, and that's about it! So the other night we decided that we wanted to have breakfast for supper, it just sounded really good. So, I decided to make this recipe and it turned out great! I will definitely make it again.

EASY SAUSAGE GRAVY & BISCUITS

What you will need:

INGREDIENTS:

1 (16 oz) Can Refrigerated Jumbo Buttermilk Biscuits

1 (9.6 oz) Pkg. Jimmy Dean Original Pork Sausage Crumbles

1/4 C. Flour

2 1/2 C. Milk

Salt and Black Pepper; to taste

***NOTE*** I used a roll of storebrand sausage as it was WAY cheaper than paying almost $4.00 for the bag of crumbles! And it turned out just fine, only a few more minutes of cook time.

Bake biscuits according to package directions. Meanwhile, cook sausage in large skillet over medium heat 5-6 minutes or until thoroughly heated, stirring frequently. Stir in flour. Gradually add milk; cook until mixture comes to a boil and thickens, stirring constantly. Reduce heat to medium-low; simmer 2 minutes, stirring constantly. Season to taste with salt and pepper. Split biscuits in half. Place 2 halves on each of 8 plates; top with about 1/3 cup gravy.

Here it is:

They were so good, and hit the spot! Only took about 15 minutes to make them, can't beat that!

So, I have another recipe to share with you but I need to be honest and tell you that they didn't turn out exactly as the recipe said that they would! At first I didn't see the humor in it, but after a little while I could laugh at it! :-) I will explain more about this after I share the recipe. And oh, by the way, they still were delicious. And the best part is they are HEALTHY!!!!!

GLAZED LEMOND CUPCAKES WITH RASPBERRIES

Here are some items you will need:

INGREDIENTS:
1 Lemon
3/4 C. Sugar
3 Tbsp. Canola Oil
1/2 C. Plain Nonfat Yogurt
1/3 C. 2% Milk
1 Tbsp. Lemon Extract
1 1/4 C. Flour
3/4 tsp. Baking Soda
1/4 tsp. Salt
2 Egg Whites; Room Temperature
1/4 C. Raspberry Pastry Filling

FOR GANACHE & GARNISH:
3 Squares (1 oz. each) White Chocolate Baking Chocolate; chopped
2 Tbsp. Plain Nonfat Yogurt
1 1/2 tsp. Lemon Extract
12 Fresh Raspberries

***NOTE*** If you don't have pastry filling you may use 1/4 C. Raspberry Jam mixed with 1 tsp. Cornstarch.

Preheat the oven to 350. Place cupcake liners in wells of 12-cup muffin pan (I omitted liners). Zest the Lemon to measure 1 Tbsp. In mixing bowl, combine Sugar and Oil; whisk together. Add Lemon Zest, Yogurt, Milk & Lemon Extract; whisk until well blended. Combine the Flour, Baking Soda, & Salt; mix well. Sift Flour mixture into wet ingredients; whisk until well blended. Using a clean whisk, whisk Egg Whites vigorously for 1 minute or until very foamy; fold into batter. Immediately scoop batter into muffin cups. Using a small scoop place a scant amount of Pastry Filling (or Jam mixture) onto centers of cupcakes; push in gently with back of spoon. Bake 15-17 minutes or until tops spring back when lightly pressed. Remove pan from oven to cooling rack and let stand 5 minutes. Remove cupcakes from tin. Meanwhile, for ganache, place Chocolate in a small microwave-safe bowl and microwave on High 45-60 seconds or until almost melted; stir until smooth. Stir in Yogurt, and Lemon Extract. Dip tops of cupcakes into ganache, coating tops evenly. Garnish with Raspberries.

***NOTE*** The Pastry Filling or Jam & Cornstarch are supposed to keep the Raspberry Filling from spreading! It didn't! Mine settled in the bottom and actually popped out the bottom when I took the cupcakes out of the tin. I just scoopped it back in and put the ganache on that side of the cupcake and they were still just as good. Although, next time I will probably omit the filling.

Here are what mine turned out like:

Just like  a mini cake! YUM

Plated up, all pretty! This recipe makes 12 cupcakes, so it's not a huge batch.

All in all they were still very tasty!