Tonight’s Dinner: Sausage & Gravy on Biscuits

I love this meal because it’s fast and can almost always be made with ingredients on hand if you have some sausage in your freezer. I crumble, saute, and drain sausage in advance, then freeze it in small and large freezer bags. The small ones come out on a weekend to add to breakfast, or get tossed in a soup for some extra flavor, or can be used for a quick pizza topping. The large ones can be used for sausage gravy or as a main pasta dish.

Sausage Gravy with Biscuits
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  1. 2 pounds crumbled sausage, cooked
  2. 1/2 cup flour
  3. 3-4 cups milk
  4. salt
  5. pepper
  6. refrigerated, frozen, or homemade biscuits
  1. Add sausage to a pan and cover with the flour. Stir and saute for 1-2 minutes. Slowly pour in milk. You can adjust the amount of milk as the the gravy thickens. To thin it out, simply add a little more milk at a time. Season with salt and pepper. Serve over warm biscuits.
  1. In my opinion, this dish needs a liberal amount of freshly cracked black pepper!
The Excellent Wife

Deliciously Rich Chocolate Pudding Recipe

You won’t believe your taste buds when you try this rich, chocolatey pudding!  If you keep baking chocolate or chocolate chips in the house then you can whip this up from your pantry in no time for unexpected guests.  And if you happen to have whipped cream or vanilla ice cream just hanging around then you’re in for an even better treat!

chocolate pudding
Here’s how to do it

Rich Chocolate Pudding

In a heavy saucepan whisk together 1/2 cup sugar, 2 tablespoons cornstarch, and a pinch of salt.  Chop 4-oz of bittersweet or semisweet chocolate or add 4-oz of semisweet chocolate chips to the sugar mixture.

In a bowl whisk together 1-1/2 cups of milk (any fat content) and one large egg yolk.  Gradually whisk into the sugar mixture, bringing the pudding to a slow boil.  Boil 1 minute till thickened.

Remove from heat and add 1 tablespoon of unsalted butter and 1/2 teaspoon of vanilla.

Put the pudding in individual serving dishes and serve warm or chill it with plastic wrap directly on the surface of the pudding to avoid a “pudding skin”.  Unless, of course, you like pudding skin.  Enjoy!