MAM'S MEALS

Ingredients Ingredient Checklist 1 (10 ounce) can refrigerated biscuit dough (such as Pillsbury Grands!®) 1 (1 pound) bulk pork sausage 1 ½ cups shredded Cheddar cheese, divided 6 eggs ½ cup milk 1 pinch salt and ground black pepper to taste 1 ½ cups cold water, or more as needed 1 (1.5 ounce) package pork gravy mix Directions Instructions Checklist Step 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Step 2 Line the bottom of the prepared baking dish with biscuits. Step 3 Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Scatter sausage over biscuit layer and top with 1 cup Cheddar cheese. Step 4 Whisk eggs, milk, salt, and pepper together in a bowl and pour over cheese layer. Step 5 Mix water and gravy mix together in a saucepan; bring to a boil. Reduce heat and simmer until gravy is thickene...

Ingredients Biscuits 1 1/2 cups Original Bisquick™ mix 1/2 cup milk Gravy 2 tablespoons butter 1 lb bulk breakfast sausage 1/4 cup Gold Medal™ all-purpose flour 2 cups milk Steps 1 Heat oven to 400°F. In medium bowl, stir together 1 1/2 cup Bisquick™ mix and the 1/2 cup milk; stir until well mixed.  Set aside. 2 In 10-inch cast-iron or ovenproof skillet, melt butter over medium-high heat. Add sausage; cook 5 to 7 minutes, stirring frequently, until no longer pink. 3 Add flour; cook 1 to 2 minutes, stirring frequently, until thickened. Stir in 2 cups milk. Heat to boiling; boil 1 minute. Remove from heat. 4 Drop biscuit dough in 8 large spoonfuls onto hot sausage gravy. 5 Bake 14 to 16 minutes or until biscuits are golden brown.

Ingredients 1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet 8 mozzarella sticks (from 12-oz package), unwrapped and cut crosswise into thirds 3 tablespoons butter, melted 2/3 cup Progresso™ Italian style panko crispy bread crumbs Steps 1 Heat oven to 375°F. Unroll dough sheet; press into rectangle, 12x8 inches. Using pizza cutter, cut rectangle into 6 rows by 4 rows to make 24 (2-inch) squares. 2 Place mozzarella stick in center of each rectangle; bring dough up and around cheese sticks; press edges to seal. 3 Place melted butter in small bowl. Place bread crumbs in another small bowl. Dip each stick into butter; shake off excess. Roll in bread crumbs to coat. Place about 1 inch apart on ungreased large cookie sheet. 4 Bake 11 to 13 minutes or until golden brown. Serve warm.

Ingredients 1/4 cup butter, softened 1 teaspoon honey 1/4 cup Progresso™ plain bread crumbs 3/4 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon paprika 4 pieces bone-in, skin-on chicken (2 thighs and 2 drumsticks, about 1 1/2 lb) 2 Pillsbury™ Grands!™ frozen Buttermilk biscuits (from 25-oz bag) Steps 1 Heat oven to 400°F. Line half of 15x10x1-inch rimmed sheet pan with heavy-duty foil, creating a rimmed foil barrier in the middle half of the pan; spray foil with cooking spray. 2 In small bowl, mix 2 tablespoons of the softened butter and the honey. Set aside. 3 In another small bowl, mix bread crumbs, salt, pepper and paprika. Coat chicken pieces with bread crumb mixture. Place chicken, skin sides down, in foil half of pan. In small microwavable bowl, microwave remaining 2 tablespoons butter uncovered on High 10 to 15 seconds or until melted. Pour melted butter around chicken pieces. 4 ...

Prep 15   MIN Total 45   MIN Servings 6 Hide Ingredients 1 lb lean (at least 80%) ground beef 1 can (16 oz) baked beans 1/2 cup barbecue sauce 2 cups Original Bisquick™ mix 2/3 cup milk 1 tablespoon butter or margarine, softened 1/2 cup shredded Cheddar cheese (2 oz) Steps 1 Heat oven to 425°F. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. 2 Stir baked beans and barbecue sauce into beef. Heat to boiling, stirring occasionally. Pour into ungreased 2-quart casserole. 3 Meanwhile, in medium bowl, stir Bisquick mix, milk and butter until soft dough forms. 4 Drop dough by 12 spoonfuls onto beef mixture. 5 Bake uncovered 18 to 22 minutes or until topping is golden brown. Sprinkle with cheese. Bake about 3 minutes longer or until cheese is melted.

Ingredients cooking spray 18 refrigerated biscuits (unbaked) 8 ounces breakfast sausage 7 large eggs 1/2 cup milk salt and ground black pepper to taste 1 cup mild shredded Cheddar cheese Directions Preheat oven to 400 degrees F (200 degrees C). Grease 18 muffin cups with cooking spray. Roll out biscuit dough on a lightly floured surface to form 5-inch rounds. Place each round in the prepared muffin cups, pressing into the base and sides to form a dough cup. Cook and stir sausage in a skillet over medium-high heat until browned and cooked through, 5 to 10 minutes; drain fat. Spoon sausage into dough cups. Whisk eggs, milk, salt, and pepper together in a bowl until well-beaten. Pour egg mixture into each dough cup, filling each just below the top of the biscuit dough. Sprinkle Cheddar cheese on top of egg mixture. Bake in the preheated oven until eggs are set and biscuit dough is golden, 15 to 18 minutes.

Ingredients 3/4 pound Johnsonville breakfast sausage 1/8 cup minced onion 1/8 cup minced green bell pepper 1 (12 ounce) can Pillsbury refrigerated biscuit dough 3 eggs, beaten 3 tablespoons milk 1/2 cup Kraft shredded Colby-Monterey Jack cheese Instructions Preheat oven to 400 degrees F (200 degrees C). In a large, deep skillet over medium-high heat, combine sausage, onion and green pepper. Cook until sausage is evenly brown. Drain, crumble, and set aside. Separate the dough into 10 individual biscuits. Flatten each biscuit out, then line the bottom and sides of 10 muffin cups. Evenly distribute sausage mixture between the cups. Mix together the eggs and milk, and divide between the cups. Sprinkle tops with shredded cheese. Bake in preheated oven for 18 to 20 minutes, or until filling is se

Ingredients Cooking spray or butter 8 slices bacon, chopped into 1″ pieces 2 tubes Pillsbury Crescent Rolls 5 large eggs, lightly beaten 1 c. milk 1 c. heavy cream 1 tsp. kosher salt 6 green onions, thinly sliced 2 c. Kraft shredded Cheddar Freshly ground black pepper Instructions Preheat oven to 375 degrees F. Grease a 9″-x-13″ baking dish with cooking spray or butter. Cook bacon in a nonstick skillet over medium heat until crispy, about 8 minutes. Drain bacon and set aside. Roll crescent rolls according to package instructions and place side-by-side in the baking dish. Whisk together eggs, milk, cream, scallions, salt, and pepper to taste. Fold in bacon and cheese. Pour over crescent rolls. Bake until the crescent rolls are golden and the egg mixture is set, 20 to 25 minutes. Serve warm.

Ingredients 3 cans biscuits (cut in quarters) 3 ⁄ 4  cup sugar 3 teaspoons cinnamon 1 ⁄ 2  cup pecans 1  1 ⁄ 2  cups melted butter or 1  1 ⁄ 2  cups melted margarine 1 cup sugar 2 teaspoons cinnamon nonstick cooking spray Instructions: In a bag or bowl, place biscuits, sugar, and cinnamon and coat the biscuits well. Spray bundt pan or bread pan with non stick coating. Sprinkle pecans on bottom.(opt) Cover with biscuits. Mix butter with sugar and cinnamon. Pour over top. Bake at 350 for 35 minutes. When done cooking, turn pan upside down on a plate, to let the goo run all over. Serve hot.