Servings: 12 | Active Time: 50 mins | Cool time: 45 mins | Bake time: 40 mins | Total Time: 2hrs 15mins

Ingredients

Sausage Gravy:

1 pound hot ground pork sausage

1/2 cup chopped sweet onion

1/4 cup red bell pepper

1/4 cup butter

1/3 cup all-purpose flour

3 cups whole milk

3/4 tsp kosher salt

Cheddar-Cornmeal Biscuits:

1 3/4 cups self-raising soft-wheat flour, plus more for work surface

1/4 cup plain yellow cornmeal

1/2 cup cold butter, cut into 1/2-inch cubes

3 ounces sharp cheddar cheese, shredded (about 3/4 cup)

4 tbsp chopped fresh chives, divided

1 cup heavy whipping cream

1 tbsp butter, melted

Instructions

1. 1. Prepare the Gravy: Coat a 13-x19-inch baking dish with cooking spray; set aside. Cook sausage, onion and bell pepper in a large skillet over medium, stirring often, until sausage is crumbled and browned and vegetables are tender, 10-12 minutes. Transfer mixture to a plate lined with paper towels to drain. Wipe skillet clean.
   2. Add butter to cleaned skillet; cook over low, whisking often, until melted. Whisk in all-purpose flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk. Increase heat to medium. Cook, whisking occasionally, until thick and bubbly, 8-10 minutes. Stir in sausage mixture and salt; remove from heat. Spoon into prepared baking dish. Cool completely, about 45 minutes.
   3. Meanwhile, prepare the biscuits. Whisk together self-rising flour and cornmeal in a large bowl. Add butter cubes; cut into flour mixture using a pastry blender or 2 forks until mixture is crumbly and resembles small peas. Stir in cheese and 2 tablespoons of the chives. Stir in cream until ingredients are just moistened. Turn dough out onto a floured work surface, and lightly knead until dough comes together, 3-4 times. Pat dough into an 8-6-inch rectangle. Cut into 12 (2-inch) square, and cut each in half diagonally. Cover; chill until ready to use. Arrange biscuits spaced 1/4 -1/2 inch apart on top of cooled gravy.
   4. Preheat oven to 350°F. Bake until casserole is bubbly and biscuits are golden brown, about 40-45 minutes. Remove from oven. Brush tops of biscuits with melted butter; sprinkle with remaining 2 tablespoons chopped chives. Serve hot.

Tips

To Freeze: After Step 3, wrap freezer-safe baking dish tightly with 2 layers of aluminum foil. Freeze at least 4 hours or up to 2 months. When ready to serve, transfer casserole to the refrigerator; thaw completely, about 24 hours. Unwrap dish; bake as directed in Step 4.

Shortcut Biscuits: Follow Steps 1 and 2 as directed. Arrange 12 frozen (unthawed) buttermilk home-style biscuits (from 1 [25-oz.] pkg.) spaced 1/4 to 1/2 inch apart on top of cooled sausage gravy. Brush tops of biscuits with 1 tbsp melted butter; sprinkle with 3 oz. shredded sharp cheddar cheese (about 3/4 cup) and 2 tbsp chopped fresh chives. Bake as directed in Step 4. To freeze, follow freezing and thawing instruction above, and then bake as directed.

Course: Dessert | Cuisine: American | Servings: 12 muffins | Prep Time: 10 mins | Cook time: 20 mins | Total time: 30 mins

Ingredients

2 large eggs

3/4 cup sour cream (170g)

1/2 cup milk (120 ml)

2 tsp vanilla extract (10ml)

1 3/4 cups all-purpose flour (210g)

2/3 cup unsweetened cocoa powder (60g)

1 cup granulated sugar (200g)

1 1/2 tsp baking powder

1 tsp baking soda

3/4 teaspoon salt

2 cups semi-sweet chocolate chips

1/2 cup vegetable oil (120ml)

Instructions

1. 1. Preheat oven to 425°F and line a muffin tin with papers.
   2. Sift the flour, cocoa powder, baking soda, baking powder, salt, and sugar in a large bowl. Whisk together and set aside.
   3. In a separate bowl, combine the eggs, vanilla, vegetable oil, sour cream, and milk then whisk together.
   4. Set aside about 1/3 cup of the chocolate chips for the muffin tops.
   5. Pour the wet into the dry and fold together using a spatula, mixing until almost combined. Sprinkle in the remaining chocolate chips and mix until the batter is just combined and the chocolate chips have been distributed.
   6. Fill the muffin papers to the top and sprinkle with the reserved chocolate chips. Bake at 425°F for 6 minutes then reduce to 350°F and continue baking for about 14 minutes or until the centers are set, a toothpick or skewer inserted in the center will come out clean.

Notes

Don’t use an electric mixer or you have a high chance of over-mixing the batter. Just use a spatula and mix until everything is just combined.

Muffins don’t take long to bake so try not to bake them for longer than instructed. To test that they are ready, insert a toothpick into the center of one muffin and if it comes out clean with no wet batter they are ready.

Let them cool on a cooling rack before serving or storing.

Don’t open the oven door during baking or you risk the muffins deflating.

You can easily change up the favors by adding in orange zest or even peppermint extract for a mint choc version.

Feel free to switch the chocolate chips for your favorites: you could use white chocolate or butterscotch chips, too.

The muffins will keep well for up to 3-5 days in an airtight container or can be frozen for up to 3 months.

Course: Main Course | Cuisine: American | Servings: 4 | Prep Time: 10 mins | Cook time: 10 mins | Total time: 10 mins

Ingredients

Crab Cake:

8 oz cooked crab meat

1 Large egg, slightly beaten

3 tbsp mayonnaise

2 tbsp lemon juice

1 tbsp green onions, sliced

4 cloves roasted garlic, minced

1/2 cup round butter cracker crumbs, similar to Ritz

1 tsp Old Bay seasoning

1/4 tsp red pepper flakes

Coating:

1/4 cup Panko bread crumbs, more if needed

1/4 cup Parmesan finely grated, more if needed

Oil for Frying:

2 tbsp butter

2 tbsp olive oil

Instructions

1. 1. Mix Ingredients: Add crab meat to medium sized bowl and drain out any excess liquid. Combine crab with egg, mayo, lemon juice, green onions, roasted garlic, cracker crumbs, Old Bay seasoning, and red pepper flakes.
   2. Prepare Breading: Combine Panko bread crumbs and Parmesan on plate
   3. Prepare Pan: Heat butter and oil in large skillet over medium high heat
   4. Coat Crab cakes: Divide the crab mixture into four equal portions. Coat both sides with bread crumb parmesan mixture. If crab mixture is pretty wet, continue to flip and coat crab cake until it holds it’s shape (that’s why you may have to add more bread crumbs and parmesan as needed).
   5. Fry crab cakes: Place breaded crab cakes in the hot oil. Cook until golden brown, flipping only once, about 3-5 minutes each side.
   6. Time to devour them: Serve crab cakes hot with remoulade sauce (recipe in notes). Crab cakes are also delicious cold and leftover on a salad.

Notes:

Remoulade sauce recipe: https://selfproclaimedfoodie.com/remoulade