LOVE these morning biscuits! Cheesy Sausage Biscuits

I saw this recipe on someone's blog when they were stocking their freezer in preparation for an addition to the family. My sister-in-law makes these yummy little balls of sausage and cheese and biscuits around Christmas-time that seem very similar to this. I especially liked that the biscuit part is not made using a prepared mix.

Sausage & Cheese Biscuits

• 3 c. flour
• 1 T. + 1 t. baking powder
• 1/2 t. salt
• 1/2 c. butter, cut into small pieces
• 1 lb. bulk pork sausage, crumbled and fully cooked, cooled
• 1 1/2 c. shredded cheddar cheese
• 3/4 – 1 1/4 c. milk

1. In a large bowl, stir together the flour, baking powder and salt. Cut in the butter until crumbly.

2. Stir in the cooled sausage and cheddar cheese. Add milk just until the dough comes together without being sticky. Be careful not to add too much.

3. Roll out dough and cut out with a biscuit cutter, shape about a 1/4 c. of dough into a biscuit shape or just drop onto a baking sheet. (I used the shape-by-hand method and made 18 biscuits.) Bake at 400 degrees for 12- 18 minutes, until lightly golden brown on top.

Another thing I loved about these is that they tasted just as good the next day when reheated in the microwave for a few seconds. Next time I am planning to bake an extra batch for the freezer. Talk about a great on-the-run breakfast!

Taken from: http://stolenmomentscooking.com/sausage-cheese-biscuits/

Banana Nut Smoothies

We like smoothies.
Here's a recipe I featured on our regular blog earlier in 2009.

1 banana, frozen
1 cup vanilla yogurt
1/4 c. chopped walnuts
1/2 tsp. ground cinnamon
1 tsp. honey (optional)
1/8 tsp. ground nutmeg

Cut the frozen banana in 3 or 4 chunks and peel. (Personally, I peel the whole banana and then wrap in wax paper and put in the freezer. I just break it apart when ready to use.) Place in blender with all other ingredients. Blend on high for 2 minutes or until smooth.

I made the first batch with the walnuts and honey. I made the second batch without the walnuts. I didn't notice a big difference, so to save calories, I wouldn't put nuts in again.

Mexican Chorizo & Cheddar Cups

Chorizo is a Mexican pork sausage that is somewhat spicy, depending on the brand you get. Having grown up in Arizona, I loved chorizo, egg, and cheese burritos from a few spots in town, like Stan's or Chile Pepper. This recipe is a nice new way to enjoy this old favorite.

Mexican Chorizo & Cheddar Cups

1 can Pillsbury Crescent Dinner Rolls, reduced fat, 8 count

3 eggs

2 Tablespoons milk

¼ Cup diced green chilies from can (I usually don't add these b/c they aren't on hand)

½ Cup smoked cheddar cheese, shredded (I use regular cheddar)

½ Cup cooked chorizo, about ¼ lb (just brown it in a skillet for about 10 minutes over medium heat)

1. Preheat oven to 375 degrees F. Unroll crescent rolls and press the widest part of triangle into 8 muffin cups, pressing up the sides and bottom of cups, leaving points of dough hanging over sides. In a large bowl, mix together the eggs, milk, chilies, cheese and cooled chorizo. Pour into muffin cups filling nearly to the top. Take 2 longest points of dough and lightly twist them, then set on the top and middle of cup. Bake for 25-28 minutes or until cooked through and golden brown. Let cool for 5 minutes, remove from muffin cups and EAT!

8 servings

This recipe is from Picky Palate. She is creative, fun, and has a neat website to browse. Visit her here!