Bob Evan’s Frozen Original Biscuits and Gravy

For the past week or so, I’ve been wanting some biscuits and gravy. But I haven’t wanted to open an entire cane of gravy and cook up an entire tray of biscuits just for me. And I haven’t been to a breakfast place that has biscuits and gravy for a few weeks.

So when I spotted this product in the freezer section at Meijers, I was both excited and a little concerned.

Excited because this answered my dilemma, concerned because I didn’t know how well Bob Evan’s biscuits and gravy translated into frozen form.

I was so excited that I had it for breakfast the next day. And…they did a fabulous job!

In the box, there is a microwave bowl of gravy and two biscuits wrapped separately in plastic. After four minutes, I had a bubbling bowl of rich, creamy, flavorful gravy. After an additional minute, I had to fluffy, tender, and flaky biscuits to go with it.

I was really impressed with this. Instead of putting everything on a plate, I tore up the biscuits and plunked them into the gravy to scoop out with a fork. It was soooo good. There were plenty of chunks of sausage throughout the gravy and the biscuits held up, not getting soggy despite their gravy soaking.

There was enough food that someone with my limited appetite wouldn’t be able to finish it. I did make a good dent in it though!

Spicy Sausage Meatballs

This is the appetizer that I made for dinner tonight, the one that I shared before and after oven photos of. Now, they’re called “spicy,” but I didn’t include the spicy ingredients because two out of the four of us don’t do spicy foods.

These were super tasty, but slightly high maintenance. It takes a little while to make sure that the sausage mixture is well blended; I suggest using a larger bowl to have more room to do so.

Ingredients

1 pound Owens Hot Sausage (I used Mild Tennessee Pride sausage)

2 cups Bisquick

4 cups shredded cheddar cheese, Monterrey jack, or mixed

1/8 teaspoon salt

1/8 teaspoon pepper

1 tablespoon dried sage

1 tablespoon dreid parsley

2 tablespoons pickled jalapeno, chopped (I didn’t include this)

2 tablespoons water

Directions

Preheat oven to 375 degrees and spray 2 cookie sheets with non-stick cooking spray.

Put all ingredients in a large bowl and mix with your hands.

Form into 1 inch balls and place them on baking sheets, leaving some space between them so you can turn them over.

Bake 15 minutes and then turn them over. Bake an additional 15 minutes and transfer to serving dish. (This depends on how hot your oven gets; I cooked mine for 12 minutes, flipped them, and then cooked for another 12 minutes).

If you have leftovers, they are good reheated in the microwave.

Italian Sausage Meatballs

Yes, I’ve decided that this blog will also feature recipes. I’m discovering how much I love cooking, so this will be a great way to catalogue my successes and failures along with sharing these noms with you.

In the future, I’m planning on taking pictures of my creations to share along with the recipe.

Anyways, I made these awesome meatballs for dinner tonight with spaghetti and original Ragu sauce. And, this recipe came from Food Network Magazine.

Ingredients

1 egg, lightly beaten

1/3 cup dry breadcrumbs

1/4 cup grated parmesan cheese

1/4 cup milk

1/4 cup finely chopped onion (which I didn’t actually use in my recipe)

1 package Johnsonville mild Italian sausage links or ground sausage (it’s easier if you buy the ground sausage; that way, you don’t have to worry about removing the meat from the casings)

Directions

Preheat oven to 350 degrees. Combine egg, breadcrumbs, parmesan cheese, milk, and onion.

Add sausage to this mixture and mix well. Shape into 20 meatballs and arrange them on a shallow baking pan. (I actually made 8 good sized meatballs, so it depends on personal preference)

Bake for 20 minutes or until meatballs are cooked throughly