Sausage Cheese Biscuits

Last week, our Bible class at church had a breakfast potluck.  We're about to start a new study on marriage and parenting, and it was a great way to kick off the new study and get to know some of the new faces in class.  And of course, it didn't hurt that the food was A-MAZING! I rarely have the time (or energy!) to cook big breakfasts, so I forget how delicious they can be!

I made these Sausage Cheese Biscuits, and they were a hit. Several people commented on how good they were, so I thought I'd post the recipe.  Sorry no step-by-step photos, but they are super easy!

The great thing about this recipe (other than how delicious it is!) is that it only requires four ingredients: Bisquick, Sausage, Cheese Whiz and Milk.

I know, I know...Cheese Whiz?! I'm not gonna lie...the stuff kind of grosses me out.  But it makes these biscuits really moist and delicious.  I'm sure you've already figured out that this is not one of my healthier recipes.  If you're looking for healthy, check out these Salmon Patties or  this Quinoa Avocado Salad.  But if you're looking for a delicious breakfast (or anytime) splurge, read on.

I actually created this recipe by accident!  Last year during the holidays, I was asked to bring sausage balls to a get together. I dug out my grandmother's recipe, bought the ingredients, and went to work.  I combined the sausage, Bisquick, Cheese Whiz, and milk and began to stir.  Then I suddenly realized I had forgotten to preheat the oven.  I went over to check the oven temperature on my recipe card, and as I was glancing over the recipe, I noticed that beside "1 jar Cheese Whiz" there was a little note in parentheses that said "8 oz." Hmmm...I was pretty sure the jar I just put in was more than that.  I went to check, and sure enough, it was 15 ounces. 

Oops! The ingredients were already mixed together, so there was no way to take any of the Cheese Whiz out.  I couldn't double the recipe because I didn't have any more sausage.  And I really didn't want to go back to the store to get more.  So I decided to experiment a little.  I added some extra milk and Bisquick and hoped they would turn out okay.

I was pleasantly surprised when they turned out even better than the original!  They were moist, cheesy, and delicious.  Definitely more biscuit-y than your average sausage balls, but I really liked that.  Everyone kept going on and on about how good they were, so I guess it was a happy accident! 

I decided to rename them "Sausage Cheese Biscuits" to more accurately describe what they are, but feel free to call them whatever you want!

Sausage Cheese Biscuits

4 cups Bisquick
16 oz ground sausage
1 15 oz jar Cheese Whiz
3/4 cups milk

Pre-heat oven to 375.  Combine all ingredients in a large bowl and mix well (you may have to use your hands!).  Roll into balls (mine were about 1 1/2 inches in diameter) and place on a baking sheet about 2 inches apart.  Feel free to make them smaller or bigger depending on what you like, but remember they will expand quite a bit in the oven.  Bake for 15-20 minutes or until tops are golden brown.

Serve warm or store in the refrigerator. If they are cold, I recommend warming in the microwave before serving.  These also freeze really well! 

Enjoy!

~Rachel

Quinoa Avocado Salad

If you get on Pinterest much or read many food blogs or magazines, you've probably noticed an abundance of quinoa recipes popping up over the last few years. I first tried quinoa several years ago when my family visited Cusco, Peru after one of our medical mission trips, and I loved it. At that time, it was very hard to find in the States, but in recent years it has really grown in popularity.  Now you can find it in almost any grocery store!

Quinoa has a unique flavor and texture, and it is so good for you! It's high in protein and fiber, and it's gluten free.  It makes a great side dish, salad ingredients, or you can even substitute it for meat in a soup or casserole.  What's not to love?!

Lately I've been pinning lots of quinoa salad recipes, and decided try my hand at creating my own. I actually used a quinoa/brown rice blend that I had, but I think any type of quinoa or quinoa blend would work well.  Make sure to read the package instructions, as some quinoa needs to be rinsed before cooking.  Mine was pre-rinsed, so I didn't have to worry about that.  To the quinoa, I added grape tomatoes, spinach, avocado, feta cheese, olive oil, lemon juice, and red onion.

Now a word about the onion...almost every quinoa salad recipe I saw called for some type of onion (red, green, or white).  I like the flavor onions give when they are cooked in a dish, but I am not a fan of raw onions.  Something about the strong taste and texture...ew!  When I use onions, I usually chop them with a food processor so finely that they are almost pureed.  I like to do several at once and freeze them in 1/2 cup portions that I can pull out whenever I need them. 

For this salad, I pulled out some frozen red onion and cooked it with the quinoa.  That way, I got a mild onion flavor without any big crunchy pieces. Perfect!

I wasn't really planning on posting this recipe, so I didn't take pictures of the whole process.  But the finished product was just so pretty and colorful, I decided to snap a few. Then we tasted it, and I knew I had to post it.  Feel free to add any other ingredients you like.  I think cucumber would be really good, and olives too if you like them.  I, however, deplore olives, so you will never find them in one of my recipes. :)  This summer, I might try it with fresh herbs.  I think basil and oregano would be delicious!

I hope you enjoy this as much as we did!

Quinoa Avocado Salad

1/2 cup uncooked quinoa or quinoa/brown rice blend
1 cup water
1/4 cup finely chopped or pureed red onion
1 pint grape tomatoes, halved or quartered
1 cup chopped spinach
2 Tablespoons olive oil
2 Tablespoons fresh lemon juice
1/2 teaspoon salt
1 avocado, diced
1/2 cup feta cheese, plus more for topping

Combine quinoa, onion, and water in a medium saucepan.  Cook according to quinoa package instructions, and allow to completely cool.  Mix together quinoa, tomatoes, and spinach.  In a small bowl, combine olive oil, lemon juice and salt.  Add to quinoa mixture and mix well.   Gently fold in avocado and feta cheese.  Sprinkle with additional feta if desired when serving. 

Enjoy!

~Rachel