Sausage Egg and Cheese Biscuits like McDonalds

Well, today I had a craving for a sausage, egg, and cheese biscuit while I watched the Olympics Opening Ceremony on my Tivo. But I don’t want to drive over to McDonalds. So I’m going to make my own. It will be fun! 

Sausage Egg and Cheese Biscuits (The hubs called them Patty McMuffins)

I used a recipe for the biscuits using my boxed pancake mix. I used a drinking glass to make the round shape of the biscuits after rolling out the dough about 1/2 inch thick. The thicker ones made the better biscuits.

Using Pancake Mix to make a Biscuit….
Mix it up with egg, milk and butter for flaky biscuits….
I used a plastic glass for my biscuit cutter….
Bake on a parchment paper covered cookie sheet for about 10 minutes……Yum! 


2 1/2 to 3 cups of Pancake/Waffle Mix
1/4 cup butter

1/3 cup milk 

1 egg   Mix together with a spatula. Roll out. Cut into circles. Bake on a cookie sheet for 10 minutes at 400 depending on your oven and altitude.

Top it with sausage patties and cheese and egg for a McBiscuit!

So I got out my pancake griddle and went to work on the eggs while the biscuits were baking.

Then do some scrambled eggs for your sausuage, egg and cheese biscuit…
I tried using canning rings to make circle eggs…..too much mess and trouble….

One more thing; don’t forget to spray the canning rings like we did when we poured the egg inside. You notice how I said “we” even though I was the only one cooking? Yeah, I blame others when things go bad in the kitchen. It turns into “our mistake” lol.

I think next time I’ll just fold the eggs up into a square as I make the scrambled eggs…it’s just easier that way….
I used my pancake griddle to do the scrambled eggs….

 My scrambled eggs also started leaking out of one of the rings that was slightly bent. So I’d just scramble your eggs and fold them in half in a little square. I’ll do that next time. It’s way easier.

Gotta love a McDonalds copycat! 

Got a deal on Jimmy Dean Turkey sausage…. a tiny bit healthier than the other kind…..
Microwave the sausage patties for a minute….. I cut 4 squares of cheddar cheese to put on the sausage patties. I added the cheese to the top for  another  20 seconds….

I had found these Jimmy Dean sausage patties already cooked for a real deal! So I bought them thinking of my craving. 😀 Yeah, there’s a method to my madness. They are fully cooked so I just microwaved them with a slab of cheese on each piece for a minute. Then I  sliced the hot biscuits and buttered the insides just before assembling them with the egg and cheese with the sausage. Yum!  

Patty McMuffins….Sausage egg and cheese biscuits.
Yum, gimme a bite of that! 

Next time they will look prettier.  But they tasted wonderful! McDonalds, you got nothin’ on me! 


Yummy Frog Eye Fruit Salad 


  • 1 box (1 pound box or bag) Rosa Marina pasta, OR orzo pasta
  • 1 can (20 ounces) crushed pineapple
  • 1 can (20 ounces) pineapple tidbits
  • 1 jar (8 ounces) maraschino cherries
  • 2 cans (11 ounces) mandarin oranges
  • 3  eggs, beaten
  • 2 tablespoons all-purpose flour
  • 1 1/2 teaspoons lemon juice
  • 3/4 cup granulated sugar
  • 1 container (16 ounces) frozen whipped topping, thawed
Frog Eye Salad is called all sorts of names….I don’t know why. I guess it’s because the tiny pasta it is made from makes it look like little eyes? 
I start by making the custard. You use the juice from the pineapple and the Mandarin oranges and mix it with the eggs, the flour, sugar and lemon juice in a saucepan on medium heat. Do not use the juice of the Maraschino cherries. When the custard starts to come to a boi thicken up (about 10 minutes), take it off the heat and put it in a bowl and chill it in the fridge for a few hours.  
The egg custard for the Frog Eye Salad

When it is done, just dump in all the drained fruits (retaining about 8 of the cherries for a garnish on top), then mix the fruits with the custard and a regular container of Cool Whip, and put it into a large, pretty bowl. I top mine with about 8 of the Maraschino cherries just for presentation. 

Try Frog Eye Salad for your next dinner party. It feeds an army of people! And everybody always loves it. 

Texas Caviar or Black Eyed Pea and Corn Salsa

Texas Caviar or Black Bean and Corn Sals


  • 1 (15 ounce) can white corn, drained 
  • 1 (15 ounce) can black eyed peas, OR black beans, drained and rinsed
  • 2 Roma tomatoes diced
  • 1 bunch finely chopped cilantro
  • 2 Tablespoons small red onion, finely chopped (optional)
  • 1/2 green or orange pepper, seeded and chopped
  • 2 Tablespoons lime juice
  • 1 avocado – peeled, pitted, and diced
  • A dash of Lawry’s or Johnny’s seasoning salt
  • A few shakes of black pepper
  • 3 Tablespoons Zesty Italian or House Italian Dressing 

I LOVE this recipe. I can sit and eat the whole thing myself in a few days. It is so colorful, healthy and yummy on wheat crackers or on Tostitos chips. Or on these new Pretzel Crackers. They get gobbled up REAL FAST! 

I want to make a batch of it today in honor of Pioneer Day! In Utah July 24th is a day to celebrate the trek the pioneers made across the country to help build the West. 

Happy Pioneer Day! 

Texas Caviar or Black Eyed Peas  and Corn Salsa! It’s SOOOOOO  yummy! 

Cherry Crisp

My finished  Cherry Crisp
Cherry Crisp is an easy recipe you can make anytime!

I had worked all day yesterday reorganizing my kitchen cupboards and drawers. NOT my favorite job. And so there wasn’t a lot of time for cooking. So I went and got takeout at Goodwood Barbeque in Draper, my favorite BBQ place.

They have the best potato salad and corn muffins….and….well…I didn’t have to make it!  Here’s John’s brisket….

EasyIngredients for Cherry Crisp…..minus the crushed pineapple..

And I’m making a cherry dump cake to go with it.  It is soooooo easy but yummy. Not great diet food though. I’ve been TRYING to cut down on bad for me foods. (“and how’s that goin’ for you?” says little red devil on my shoulder). Here is the recipe


1 can cherry pie filling
1 can crushed pineapple, including juice
1 butter cake mix
1 stick butter
chopped walnuts or pecans

Preheat oven to 350, Spray 9 x 13 pan with Pam. spread cherry pie filling, top with crushed pineapple. Sprinkle cake mix on top and dot with sliced butter and nuts. Bake for 45 min. to an hour till golden and bubbly.

Just use a can of cherries for the Cherry Dump Cake

Spray the pan, line with the canned cherries for Cherry Crisp….

Then add the pineapple and pecans…just dump them in! 

Dump the cake mix on top and dot with butter pieces….THAT’S IT! 
Cherry Dump Cake (kind of a cherry crisp) all finished and half eaten!!

And like some desserts, it is actually better the next day when the crispiness has hardened a little and isn’t soft and mushy. Here it is after we ate half of it. Yum.


And here is my Goodwood Barbeque take-out on my new square, white dinner plates from TARGET. My husband loves the brisket, I love the ribs…the potato salad is pretty great there too. Now if only Goodwood was next door and not all the way in DRAPER!  Thanks hubs. You rock!

7 Layer Dip

Having fun at the party….Utah has Days of 47….we celebrate the Pioneers coming to the Utah Valley in 1847.
Every year at our annual Days of 47 party we have a big family pool party and BBQ at grandpa’s house. Everybody has been coming for so many years we all have our assigned foods we bring. There are usually no surprises. 

7 Layer Dip
 I get to bring the chips and dips. And I might bring 2 kinds of dip, but one of them is always this one. And do you know why?

I buy the Giant Taco seasoning since I use it so much, it’s a lot more economical than buying the packets. 

Because if I don’t bring my 7 layer dip I might get thrown upside down into the pool.  My sister-in-law has to ALWAYS bring her famous cream puffs too! See the recipe HERE.  And here is the recipe for this yummy dip. It’s really easy. 

Yummy 7 layer dip…I actually only have 6 layers here because the onions aren’t on here yet!

1 (16 ounce) can refried beans (I add a few tablespoons of picante or salsa into mine too)

1 (1 ounce) package taco seasoning
1 bowl of guacamole (or make homemade guacamole with picante sauce)
1 (8 ounce) container sour cream
1 cup shredded Mexican blend cheese
2 Roma tomatoes, diced
1/2 can of medium olives, drained and sliced
1/4 cup sliced green onions (mostly the green ends)
Refried Beans bottom layer…

Mix half the taco seasoning in with the refried beans and a few tablespoons of salsa. Then mix the other half of the packet of taco seasoning with the container of sour cream. It will make it a little bit peachy looking. 
Next layer is sour cream mixed with Taco Seasoning …just to taste…to give it a little zip. 
Then spread a layer of the beans first in a round or oval casserole dish close to a 9 or 10 inch size. Then spread the layer of sour cream. 
Homemade guacamole….3 avocados, Seasoning salt, pepper, lemon or lime juice and 2 Tablespoons of Salsa, and 2 Tablespoons sour cream. 
The third layer is quacamole. I usually make my own with just 2 or 3 avocados smashed up in a bowl with some lime juice and a little salsa and a few tablespoons of sour cream (I use it from the 8 ounce container before I spread it). Then spread the guacamole. 
Chop up some fresh tomatoes… I think I did 2 medium ones here (or 3 small tomatoes).
Next I sprinkle the Mexican cheese  over the top. Then I slice up the tomatoes, olives and green onions and kind of layer all 3 of those. It looks bright orange, red and green, and VERY appetizing!  There is usually none left after 20 minutes of partying! (We are such PARTY ANIMALS!)
Slice up a can of olives into thirds, or just in half…..

Grate a cup of grated, cheddar or Mexican blend cheese…..
Then garnish with some thin slices of green onion OR cilantro if you don’t li ke onions. It will be delicious and gobbled up right away.  If you want to do this for a party you can do individual 7 layer dips in clear plastic cups. Just follow the same directions putting layers into 10 to 12 little cups. It is really cute and that way nobody is DOUBLE DIPPING! eEk! 
Finished 7 Layer Dip…want a bite? Hmmm….???

Bottom Layer 1: beans and taco seasoning

Layer 2: sour cream & taco seasoning
Layer 3: guacamole
Layer 4: grated cheese
Layer 5: diced up tomatoes
Layer 6:  sliced olives
Top Layer:  sliced green onions
Mexican 7 layer dip….a great party food!

I added cilantro to my 7 Layer Dip…… instead of green onions.  

And here are 3 generations of our family….to bad I was taking the pictures or it would be 4 generations, DUH!  I’ll have to remember next time… wasn’t like nobody was around either! 
I sure love these 2 little adorable pioneers….yup I do!

Southwest chicken Chowder (with black beans and corn) in a crockpot

Southwest Chicken Chowder over rice. It’s got corn and black beans and tomatoes and peppers in it…So Yummy and very healthy too!  

I am trying to ignore the weeding in my garden I need to do today. I’m still in my jammies reading a dieting book while watching “The Doctors” on T.V. talk about how we need to stop eating sweets and diet soda. 

I refrigerate the chowder, and the next day I use it as filling for Burritos! Just add some cheese!

Gosh, I thought diet soda was better than drinking sugary regular soda. But they said it makes you crave sugary sweets. THAT must be my PROBLEM!! Cuz I crave sweet pies, cakes and cookies in actuality every day! Stupid diet soda!! 

Add a spoon of sour cream on top and some tortilla chips! 

So I went looking for some healthy ingredients in my fridge and freezer to cook up something spicy and southwestern tasting. Here it is!! It is very healthy and low calorie, but really filling and yummy. My hubs raved about this stuff I made up.  It has a lot of ingredients, but use substitutes if you need to. It doesn’t matter that much.  You can also add more spice to it if you like “hot” flavor.  This is great for burrito filling the next day as it thickens up.  I serve it over rice. It’s great to use up some of your garden tomatoes and peppers too. 

Chop up the onion and peppers, and just dump the chicken breasts and the other things in your Crock Pot! So Easy! 

I used a leftover jar of salsa in mine, you could use picante sauce if that’s all you have though…

Fresh and frozen and canned veggies make up this yummy Southwest Stew! 

SOUTHWEST CHICKEN CHOWDER (with black beans and corn) in a CROCKPOT
4 chicken breasts
1/3  green pepper diced
1/2 yellow or orange pepper diced ( I LOVE these!)
1 medium  onion diced 
1 cup salsa plus 1/2 cup water
1 (15 oz) can of diced tomatoes with juice (or 3 fresh tomatoes diced)
2 Tablespoons lime juice
1/3 cup brown sugar
1 package Lipton Onion Soup Mix
1 tsp chili power (or more if you like it spicy)
a few shakes of ground black pepper 


1 1/2 cups frozen  corn
1 (15 oz) can black beans with juice (just so they won’t be mushy)

3 Tablespoons sour cream (it makes it so lovely and creamy)
2 Tablespoons of flour (if you want more thickening)

Spread over white rice   
This makes enough for an army or for a family of 4 for 2 meals plus a leftover take to work lunch for you or the hubs!  

Just dump all the ingredients into a crock pot and set on high for 4 hours…or low for 6 hours. 

An hour before it’s done add the corn and black beans and some flour if you want thicker  chowder.
Also, take out the chicken and shred or cut it up into bite size pieces an hour before serving. I like mine in diced up pieces. 
Finished Southwest Chicken Chowder….Top with chips and sour cream, and serve over rice. 

Serve over rice  and add some tortilla chips to the side,  or in a warm, flour tortilla with some cheddar cheese. Yum. I just dump the leftover rice into the crock pot before putting it in containers for the fridge. 

For the burritos add the rice into the chowder. Use it for Burrito fillings the next day for lunch…just add some cheddar cheese!

I added some sour cream to mine after it was warmed up…you could also add guacamole…..

I usually do the flour tortillas the next day as leftovers because this stew gets thicker overnight in the fridge and is perfect filling for a Southwest burrito the next day. It is great in a Tupperware container for lunch with some tortilla chips the next day too.

Dutch Oven or Crock Pot Pulled Pork

Dutch Oven Pulled Pork….so yummy!

I think dutch oven cooking is fun okay? It is a LOT of work when you are camping, but it is simply fun to watch the pots covered with coals do their thing. And kids love dutch oven stuff. It’s a great family “making memories” time. I would do it in the backyard on a cookie sheet if I don’t like to camp.
But if you don’t like outdoor cooking, try some pulled pork from the crock pot. Either one is really so delicious.

Tools for Dutch Oven Cooking…..
Pork Ribs we bought from Costco….So we didn’t have to pull apart the meat….they are cut already so they just fall apart in the cooking process….

Just dry rub and season with salt, pepper, garlic and onion powders and some brown sugar….

Here are 3 recipes for dry rub. Take your pick. Each makes about a cup of dry rub. 

  • 2 tablespoons salt
  • 2 tablespoons sugar
  • 2 tablespoons brown sugar
  • 2 tablespoons ground cumin
  • 2 tablespoons chili powder
  • 2 tablespoons freshly ground black pepper
  • 1 tablespoon cayenne pepper
  • 1/4 cup paprika
Dutch ovens come in all sizes. I have 2 of the  12 inch sizes which are most popular. 
  • 1/3 cup paprika
  • 1/4 cup sugar
  • 3 tablespoons black pepper
  • 2 tablespoons salt
  • 2 teaspoons dry mustard
  • 2 teaspoons cayenne
  • 1 teaspoon white pepper
Lid Lifter for the dutch ovens…you will really NEED one of these…..
You can see the fire ring has the coals in a big pot to use for the ovens…..
  • 1/4 cup paprika
  • 2 tablespoons salt
  • 2 tablespoons onion powder
  • 2 tablespoons fresh ground black pepper
  • 1 tablespoon cayenne

Here is My recipe. It tastes sweet more than spicy …it makes about 1/2 cup of rub which is enough for my family. You can double it. 

1/4 cup brown sugar
1 1/2 Tablespoon Seasoning Salt (Lawry’s or Johnny’s)
1 teaspoon Chili Powder
1 teaspoon  Black Pepper
1 teaspoon Onion Powder
11/2 teaspoons paprika
Rub it all over dry ribs and let them sit 1/2 hour before cooking. Add a little bit more brown sugar ( 1/3 cup) and the rest of the dry rub an hour before you want to serve them by pouring it on top of the cooked pulled pork. I love Cattlemen’s BBQ sauce over my ribs and Famous Daves Sweet and Sassy Sauce too. I would choose one of those to have on hand when the pulled pork is done.

Lodge Dutch Ovens are a very good brand. Check out my KITCHEN STORE at the top of my blog if you want some  Dutch Oven tools and cooking products. They are ones that I have in my kitchen and home. 
Dutch oven OR crock pot….pulled pork can be done either way. 
Pour a 1/4 cup of oil into your pot to start and then add the pork in 1 layer. Add dry rub if you haven’t already. Then put the top on and add your coals to the top and bottom. I think most cooks will do dutch oven meats for around 3 hours.  It is like cooking them in a slow cooker crock pot. You can also DO this in a crock pot for more like 5 hours.  Either way they fall off the bone. 

We had dessert in one, potatoes with bacon and cheese in another and  pulled pork in another. The top one was just for looks. So cute, right? Dutch oven dinners are fun to do. The holder to the left is another way to put coals down for the first dutch oven. But they are really expensive.  Another way is to use a dutch oven stand. 
These are expensive and not as necessary unless you plan on doing it a lot. But they do keep the wind out of your dutch oven and the ashes out of your food! 
Use a charcoal tower to light up the coals. When they are just gray on each of the 4 edges they are ready to go. Layer about 12 underneath and 10 on top depending on your size of pot. I like the 12 inch pots. Lodge is a great brand if you want to buy one.

You can also do dutch oven in the oven with one of these  9.5 quart Dutch Ovens. But they are VERY expensive.

Be sure to “season” it before using a new one. It will come with wax in the bottom of the pan. Scrape it out and wipe with a paper towel. Rub just a tiny bit of Wesson oil on the inside and outside surfaces with a rag or paper towel. Then put the lid on one rack and the pan on the other. Let it bake for an hour and a half on 450.  It will smoke your kitchen up so be prepared and open windows or your smoke alarm will go off!!  When the smoking is all gone, it is seasoned and should look more black than grey. It will continue to get seasoned as you cook with it.  Don’t ever wash dutch ovens with soaps! Just rub it out with warm water and reoil it a tiny bit before you put it away or it may rust. Always let it air dry or oven dry before storing.

A close up of our finished pulled pork from a Dutch Oven.  Boy I wish I had some right NOW!! 
When they are done, pull the pork out of the pan and leave some of the sauce in the pan so you don’t douse your rolls with too much liquid. Add the bottle of your favorite BBQ sauce to the pork. Then serve in a foil pan or large casserole dish and keep covered. Here are our finished pans of pulled pork from a Dutch Oven. 
Don’t you want a bit of delicious Dutch Oven Pulled Pork? Buy some soft sub rolls or sandwich type rolls and add pulled pork and maybe some extra bottles of BBQ sauce on the side. So decadently Yummy either from a crock pot or dutch oven, they are both wonderful! 

Dutch Oven Desserts

Well doesn’t this dutch oven dessert look like a keeper? Yummy. We were doing a youth activity and we made dinner for a few hundred kids last Thursday. This was the dessert recipe. It is made with yellow cake, caramel ice cream topping, sweetened condensed milk, chocolate chips and pecans.
I really loved this idea. Some guy had these dog tags on all of his dutch ovens. He and his sister who are great big campers had them attached to each and every lid and pot they had. You could really tell from a distance which dutch ovens were theirs.  

 But I didn’t have those on mine and everybody’s pots looked the same once you all got cooking. So this guy had a set of alphabet letter metal stampers and a bunch of washers and wire. He punched your initials into the washer and then laced a piece of wire through the washer and attached one to your lid and one to your pot handle. I could see my initials even after we were all done cooking for the day. Ingenious!

We were feeding a big crowd so the coal starter was really big, but you could go small and use those little chimney style coal starters too. Then you use your small shovel to add a few coals to the bottoms and tops of the dutch ovens when they are slightly gray on each of the corners.  That tells you they are ready to go!  

The first 3 drawers of the massive kitchen gadget drawers for camping trips.  The gal that owns these had both sets of 3 drawers pulled together with a nylon belt used for securing things in truck beds.  I loved it.  Really it was the best! 

 I took a picture of this gal’s 6 drawers and all the gobs of gadgets that were packed inside.  If you are a die-hard camper like she is, you would LOVE having this kitchen away from home!!  I was thinking I would do a smaller 3 drawer version of this. It is way nice to have all your gadgets an arm’s length away!

Tools you will need to do dutch oven cooking. There is a shovel, lid lifters, long handled spoons, charcoal lighter and the charcoal briquettes. And of course a few dutch ovens!! I cut off the fireplace shovel but you could bring a smaller garden shovel too. Just be sure it has a long handle so you don’t burn your arms. 
This camping box was so organized!  The gal that had this camping box also has 40 dutch ovens. She has made this her life hobby. I got a lot of tips from her.  

This is how we layered our dutch ovens for cooking.  We had a main dish (pulled pork) a side dish (cheesy potatoes with onions and bacon) and a dessert (chocolate caramel cake with pecans) and the cute little one on top was strictly for looks. Isn’t it cute?  These were positioned inside of this coal pot (pictured to the left). You could also put them right on the cement if you wanted, or in a stand up oven. 
You can see the ovens on the stands here.  We must have had 12 dutch ovens going here.  It was a big meal. 

 We first mixed up the yellow cake mixes and put them in an oiled dutch oven.

 We cooked the cake mixes in oiled dutch ovens for about 15 minutes. You can see the coals on the tops of the ovens.  Then after 15 minutes we added the toppings. In these desserts it was a can of sweetened, condensed milk, and a can of caramel ice cream topping.  Then we added another cake mix over the top and baked for 15 more minutes.  Then we opened up each oven and added chocolate chips and pecans for a topping and let them melt for 5 or so minutes.  Finished!

Ladies, do you want to taste test these?  Uh… you even need to ask?  No you don’t!  Give me a bite! 
Here is the dessert almost done, we took a look and we needed that milk incorporated into the cake a bit more…..
It sure does look good now, doesn’t it?  Give me that whipped cream!  

Chocolate Chip Pecan Caramel Cake
2 packages yellow cake mix mixed according to package directions
1 can sweetened condensed milk
1 small jar of caramel ice cream topping
2 cups chocolate chips
1 1/2 cups pecans 

Mix cake mixes. Pour half into an oiled 16 inch dutch oven. Bake for 15 minutes. (8 coals on bottom, 12 on top). Open up and add the condensed milk and the caramel in wavy lines over cake. Make 4-5 small slice lines through cake. Then cover again and Bake 10 more  minutes. Open and top with chocolate chips and pecans. Bake another 10 – 15 minutes or until golden. 

Here are some other easy recipes to try next time you do dutch oven cooking!  Cobblers are really easy and you really can’t go wrong with them.

EASY Apple or Cherry Cobbler
2 cans apple or cherry pie filling
1/4 cup brown sugar
1 pkg. buttery yellow cake mix
1 cup pecans; chopped
1 cup (2 sticks) butter

Spread 2 cans of apple or cherry pie filling in a 12” oiled, Dutch oven. Sprinkle the sugar, then cake mix, then pecans over apples. DO NOT STIR. Slice thin the 2 sticks of butter and layer over top. Bake at 350 (8 coals on bottom 12 coals on top) for 45 minutes to 1 hour, replacing coals as needed. (you can also use blueberry filling). 

Raspberry Swirl Cake
1 cn Raspberry pie filling (large)
1 Yellow cake mix
3 Eggs
 7up or lemon lime soda instead of water in the mix
1 stick of melted or softened butter (for the oil)

Mix cake following directions using some 7up instead of water for the liquid and butter for the oil. Mix it up and add  eggs. Pour in oiled dutch oven and bake for 15 minutes (8 coals on bottom and 12 on top).  

 Mix pie filling and 1/2 can of 7up and pour in dutch oven. Carefully pour raspberries (with 7 up) over the top ( do not mix). Cook 15 to 20 more minutes checking with a toothpick after 15 minutes.  Serve cake topped with  whipped cream. You can use other pie fillings with this. 

Have fun dutch oven cooking on your next camping trip! Or just try it in your backyard. You can do it on pea gravel or on cement or on a large cookie sheet even.  Have fun with your dutch ovens! I just ran out and bought another one!!!