Easy like Sunday morning (breakfast)

My mother-in-law came for a visit this weekend. As I was lying awake in my bed in the wee hours of Sunday morning feeding my little baby, I kept thinking, "what the heck are we going to eat before church?" (Food consumes way more of my thoughts than it should.)

So this is what I came up with: Cheesy, sausage, biscuit cups. So easy, a sleep deprived mother could do it and it came to a grand total of $2.38 for 16 biscuits (that's only $.15 a biscuit).

What you'll need:

1 can of biscuits (I used Pilsbury Grands)

4 large eggs

1/2 cup shredded cheese

1 cup cooked sausage

Seasoning to taste

A muffin pan

Preheat the oven to 350 and open that can of biscuits.

Tear each biscuit in half and place in the bottom of a well greased muffin pan.

In a bowl mix together the eggs, cheese and seasoning. I used dried onion, garlic salt and paprika.

Chop your sausage into bite sized pieces and whisk into the egg mixture.

Spoon the mixture over the biscuit dough and place in the oven for about 12 minutes. Quick and easy and can be eaten in the back of the car while you calm a crying infant and put on mascara!

Check out Life As Mom, where others are sharing some great recipes for Frugal Friday. 

Apple Stuffed Roast Chicken

What you'll need:
A Chicken - About 5 pounds
One large apple
1/2 bulb of garlic
16 oz Bag of carrots
Spicy Brown Mustard
Olive Oil
Kosher Salt

Preheat your oven to 375. Sprinkle EVOO in your pan.
Remove all skin and fat from the outside of the chicken. Rinse the bird. If the chicken came with giblets you can throw them out. Line your pan with carrots.
Stuff apple, onion and garlic. If there is any leftover apple, onion or garlic, throw them in the bottom of the pan.
Rub the bird with mustard and oil. Sprinkle with salt. Cover with aluminum foil and roast for 2 hours. (That's 20 minutes per pound plus 20 minutes.)

Salad:
A bag of rinsed spinach
2 oranges
Basil
Olive Oil
Balsamic Vinegar
Gorgonzola Cheese

Throw the spinach in the bowl. Cut the peal off your oranges and squeeze any left over orange from the peal over the spinach. Add your orange segments.
Sprinkle spinach with 2 tbsp olive oil and 2 tbsp. balsamic vinegar.
Place in fridge to chill. Once you're ready to serve add your cheese.

Don't forget to hop over to Romance on a Dime for Take it On Tuesday. Betsy is the best!

One pot pork roast

Last week my grocer had pork roasts on sale for $1.99 a pound. As a rule I never pay more than $2.99 a pound for meat. The roasts were HUGE so I cut them in half, and had two -2 pound roasts.

We recently moved, and in a horrible twist of fate, my crock pot has gone missing. *clutches heart, sobs uncontrollably.

Let's all have a moment of silence for Clarese the Crock Pot.

Okay *sniffle* we can get back to topic. I pulled out the cast iron Dutch oven my husband gave me for Christmas (Yes, I am at the age where I get sexy gifts like Dutch ovens) and down to the business of making a sweet red pepper pork roast. A beef roast can be substituted if your family doesn't eat pork. This is an eight person roast, easy and costs around $10 to make. This is a great dish for company.

What you'll need:

1- 2 pound pork roast (or beef they both work the same for this recipe) ($4)

1 good sized onion($.99)

4 small sweet red bell peppers ($1.99)

1- 16 oz jar of salsa ($1.65)

A little smidgen of olive oil ($.09)

4 cups rice - not instant (to be served over) ($1.00)

Preheat your oven to 350 and oil the bottom of your pan. If you don't have a Dutch oven, a deep casserole dish will work.

Chop your onion and pepper into strips and line the bottom of the pan.

Place the roast over the onions and peppers and cover with salsa. Cover the dish and slide it into the oven. You will cook it on 350 for about 3 hours.

Cook the rice according to the package directions. (What? You need me to tell you how to cook rice?)

This is seriously delicious and ridiculously easy to make.

Whole Wheat Cinnamon Spice Pancakes

I have fallen head over heals in love with.... whole wheat flour. I love the color, smell and texture. I love the sweet way things taste after I make something using my new love, whole wheat flour.

A second love of mine... pancakes. But pancakes have long been my adversary. I cannot flip a pancake to save my life. If left on my own to make pancakes I will be left with a mess of a mess that is burned on the outside and raw in the center. Don't ask. I don't know why.

So my husband has become resident pancake flipper. This weekend I decided to try my hand a whole wheat pancakes and I came up with a recipe I am sure you will love.

It's simple and $2 (not counting syrup) makes enough pancakes to feed four people.

This is what you will need:

2 cups whole wheat flour

2 cups milk (That's equal parts whole wheat flour and milk if you want to make more or less pancakes)

1 egg

2 tsp baking powder

1/2 cup artificial sweetner or sugar

1 tbs cinnamon

1 tbsp pumpkin pie seasoning

Throw everything in a bowl and mix, mix, mix.

Preheat and spray an electric skillet or a pan over medium heat. Each pancake should be a 1/4 cup. This recipe yields 16 smaller pancakes. Cook until one side is bubbly and then flip.

Cover in syrup, or powdered sugar and enjoy!