~Homemade Bisquick Mix~

Oh it’s been a busy month so far, but it’s been a good one! Last night I had a few folks ask me at church about the homemade sausage balls I made for our 3’s&4’s Christmas party. I’ll be honest, I haven’t purchased Bisquick mix in years. It’s pointless to do so when the only thing I use it for are the sausage balls and I don’t make those with any regularity! Enter in the homemade mix version! It makes a little over 4 cups worth of mix but that’s at least two batches of sausage balls(about 2–3 dz per batch depending on the size you make). 

There is a difference in texture and overall flavor when you make the mix from scratch. It’s a great way to remove the chem–lab flavor from this holiday party staple. I have some not so fond childhood memories of sausage balls, normally they were dry, really hard, and kind of blah in flavor. It was usually one of those things that when you’re moving through the buffet line you’re looking at all the yummy delights until your eyes spy a platter of sausage balls. My heart would sink every time, so when I decided to make these for last night’s party I was determined to not over work the meat mixture and treat them no different than the meatballs we make and freezer. I seriously think it’s all in how you handle the mixture, there’s no need to mix and mix to the point where it becomes stiff. Trust me, you will know and the end result will be a firm unpleasant sausage ball.
Before I get into the recipe I want to first give cred to  Myra over at My Blessed Life for posting this recipe back in 2013. I’ve tried other homemade bisquick recipes in the past, but this has become my go to recipe every time! Be sure to check out her blog to check out her other awesome recipes, diy projects, life hacks, etc.

homemade bisquick mix

Homemade Bisquick Mix

3 cups all purpose flour
1/2 Tblsp salt(I used Kosher)
1 1/2 Tblsp baking powder
1 stick cold butter, sliced

Place all ingredients into a food processor and pulse for a minute. Done.

See! EASY! Now if you don’t have a food processor, Myra says you can use a fork or a pastry blender tool. I cannot guarantee that using either of those will get the desired results that you see above in my picture, which is a super fine powdery mix. Using a fork or pastry blender may result in a more crumbly texture, in which case just be patient while working it and don’t fret too much if it’s not the same as mine. You’ll be incorporating it into the meat so no worries!

And I love her recipe for the sausage balls. It’s simple, easy and delicious! I’ve come across other recipes in the past where they add other seasonings and spices…for me Myra’s Three ingredient recipe wins the blue ribbon every time! Here’s what you’ll need::

2 cups bisquick mix(from above)
1 pound mild sausage
1 generous cup of cheddar cheese, shredded

Mix by hand(I wore gloves) but don’t over work the mixture. I used a melon baller to portion out the meat mix. Bake in a 350 degree F oven for 20 minutes. Let them cool and store in an air tight container until you’re ready to serve.

I don’t have anymore, the evidence of their existence is gone! LOL! Yes, they are THAT good! I will be making more for my family next week, per G–Man’s request, and will definitely take a picture then! 😉 In the meantime, you can click HERE to see Myra’s picture on her blog!

Anyway, I hope you all have a very Merry Christmas and a blessed New Year!

Vegetable Beef Soup

It’s been a chilly day, you get home and all you want to do is get the fireplace going and enjoy a bowl of hot soup and melt away the damp chill that has consumed you. 

With all the rain we’ve been having and now the cold has moved in, all I wanted was to feel warm and cozy again. Inspiration hit me whilst looking up recipes for an up and coming Christmas party I’m throwing with a couple of my friends for some very special kids. While scrolling, I saw a recipe for beef  soup, which called for stew beef(not a fan of). Remembering that we had a package of ground beef in the fridge I decided to make a soup from my childhood! Mom would make vegetable beef soup with ground beef and after living in Brazil we switched over to a vegetable chicken soup. Whichis absolutely scrumptious, but tonight’s soup brought back so many wonderful memories! After letting it simmer for 20 minutes I felt like a little girl again. Flavor train had pulled in and I was totally on board!! 


Vegetable Beef Soup

2 Lbs ground beef, cooked, drained

1 large onion, chopped

3 garlic cloves, minced

3 tsp beef bouillon granules

1 1/2 tap kosher salt

1 tsp black pepper

1/2 tsp dried basil

2 bay leaves

2 cans of diced tomatoes

2 cans beef broth or stock

1 10 punce package frozen mixed vegetables(I used Asian mixed veggies)

1 can yellow corn, drained

1 cup filtered water, optional

In a large dutch oven pot over med/high heat, brown ground beef with onions and garlic. Drain fat if desired. Stir in beef bouillon granules, kosher salt, pepper, dried basil, and bay leaves. Pour in beef broth/stock, frozen vegetables, diced tomatoes and drained corn. Stir and reduce temperature till soup is just simmering, cover for 20 minutes. Adjust seasonings if needed and add water if too thick. Serve with your favorite salad, crackers, cornbread, or dinner rolls. 

This recipe will easily serve 8–10, perhaps more if you choose to serve 1-cup servings. This soup will also freeze well and will make enough for another meal. Which is great on a night when you don’t want to cook but want a quick meal!  G–Man is not a vegetable fan, he did enjoy the broth and bits of meat, making sure to eat around pieces of tomato and pepper of course. He even went back for seconds! Being able share this dish with my son makes it even more special and perhaps one day he’ll get his aversion to vegetables! 😉 

Hope you all enjoy this soup, stay warm and have a blessed evening! 

December Already?!


Hard to believe it’s finally here, anyone else NOT ready?!

Alrighty, I am quite literally stealing away time to write and share this post with you all today. It’s a couple of days overdue and I know I’ve gone a lot longer without posting anything at all(for that I hope you can all forgive me). I trust everyone had a wonderful Thanksgiving! We had a nice quiet and simple Thanksgiving. I did manage to post a picture on my @nok_amandagayle Instagram account of our Thanksgiving meal. We tried a different method of cooking the turkey this year. Normally my Mom stuffs the turkey with vegetables and places it all in a roasting bag. But this year I wanted to try something new…well, new for us. We spatchcocked the turkey, not as easy as I read it would be, turkeys have a decent backbone that has to be removed. Had to get my Dad in there to help me press down on either side of the breastbone! I do think though, if we ever did this again there are a couple of difference things I do. But it did have a wonderful flavor and the skin was nice and crisp(my favorite)!


Happy Thanksgiving Feast

We decided to keep things a bit more rustic. We served our spatchcocked turkey with country style green beans, smooshy potatoes, Mom’s homemade yeast rolls, and homemade cranberry sauce on the side for those who wanted it. The meal was quite tasty and we were all left feeling pleasantly full instead of overstuffed. 

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Even the bird was a beauty! Juicy and tender! The garlic herb butter added a deliciousness to it that I think I’m going to add to some other poultry recipes in the future.

There were a bunch of post holiday links for recipes on what to do with leftover turkey. I was actually hoping to get out of cooking on last Friday but the family didn’t want to eat more leftovers. So, I took a recipe I had glanced over, tweaked it, and added turkey! My Dad was impressed and wants me to make it again soon hehe!!!


Cheesy Hash Brown and Turkey Soup

1 onion, chopped
2 Tblsp butter
healthy pinch of kosher salt, for sweating the onions
3 garlic cloves, minced
32 ounces chicken broth or stock
2 cans cream of chicken and mushroom soup
1 1/2 cups chopped leftover turkey
1 30 ounce bag frozen hash brown shreds
1 pound Velveeta processed cheese, cubed
2 cups heavy cream or half n half
black pepper to taste
pinch of red pepper flakes

In a large dutch oven pot, melt butter and saute onions with salt. Cook till transparent, add in minced garlic and cook for 30 seconds covered. Pour in chicken broth, canned soups, and leftover turkey. Bring up to a boil and then add the hash brown shreds. Press them down gently and bring back up to a gentle boil for 10 minutes. Reduce temp to medium, gently stirring in cream chicken and mushroom soups, Velveeta, and cream. You don’t want to turn the shreds into mashed potatoes. Re-season with salt, pepper and a pinch of red pepper flakes. Let this simmer for 10 minutes until the Velveeta is completely incorporated. Serve with your favorite crackers or croutons, and salad.

It’s just one of those soups that’s perfect on a chilly night. It’s thick, cheesy, creamy, with a hint of spice. Which you can completely omit if you prefer. It serves about 8–10, so don’t worry if you have a lot of leftovers. It freezes and reheats up well!