Cracker Barrel's Buttermilk Biscuits

Original recipe here

Ingredients

2 and 1/4 cup pre-made biscuit/pancake mix

2/3 cup buttermilk

1 and 1/2 tsp. granulated sugar

1 tbsp. unsalted butter, melted
2 tbsp. unsalted butter, meltedfor brushing
1/4 cup all purpose flour plus a little more for dusting and preventing stickiness

Instructions

• Preheat oven to 450 degrees and spray a glass baking dish with non stick spray.
• In a mixing bowl, stir together the premade biscuit/pancake mix, buttermilk, and sugar. Mix until well combined.
• Add in the 1 tablespoon of melted butter and mix again until well blended.
• Sprinkle a flat surface with 1/4 cup of all purpose flour. Take the dough and knead it at least 20 times on the surface, using the flour to coat it.
• Roll dough until it is at least 1/2 inch to 1 inch thick all around.  With a round biscuit cutter, cut them into pieces and place them on the dish.
• Brush the tops with half of the 2 tablespoons of melted butter.
• Bake for 8-10 minutes or until tops are light brown.  After baking, brush tops with the remaining melted butter.

Easy Sausage Gravy

Original recipe found here

16 oz breakfast PORK sausage (the fat makes all the difference)

1/4 cup flour

2 1/2 cups milk

salt & pepper to taste

*Try it with these biscuits and it will be the best day of your life

Cook sausage in large skillet over medium heat 5-6 minutes or until thoroughly heated, stirring frequently. Stir in flour. Gradually add milk; cook until mixture comes to a boil and thickens, stirring constantly. Reduce heat to medium-low; simmer 2 minutes, stirring constantly. Season to taste with salt and pepper.

Split biscuits in half. Place 2 halves on each of 8 plates; top with about 1/3 cup gravy.

Sea Salt Dark Chocolate Granola

Original recipe found here

3 cups gluten-free rolled oats
1 cup chopped pecans
1/4 cup shredded coconut
3 Tbsp white sugar
1/2 tsp sea salt
1/3 cup cocoa powder
1/4 cup coconut oil
1/2 cup maple syrup

1. Preheat oven to 340*.
2. To a food processor, add the oats, nuts, coconut, sugar, salt, and cocoa powder. Pulse a few times to combine.
3. In a small saucepan over medium-low heat, warm the coconut oil and maple syrup until melted and combined. Pour over the dry ingredients and mix or stir well. If using a food processor, this breaks down the oats and nuts a bit more so it's a finer texture, but this is optional.
4. Spread the mixture evenly onto a baking sheet (or more baking sheets if making a larger batch) and bake for 20-24 minutes (or until fragrant and deep golden brown), stirring a bit near the halfway point to ensure even baking.
5. Let cool completely. Place in a container that has an air-tight seal, and it should keep for a few weeks. Or store in the freezer up to 1 month or longer.

Blueberry Streusel Coffee Cake

Original recipe found here

STREUSEL

• 1/2 cup flour
• 1/2 cup packed brown sugar
• 3/4 teaspoon cinnamon
• 4 tbsp butter, melted

COFFEE CAKE

• 1/2 cup sugar
• 6 tbsp salted butter, room temperature
• 1/4 cup sour cream
• 1/4 cup milk
• 1 egg
• 1 tsp vanilla extract
• 1 1/4 tsp baking powder
• 1 cup all-purpose flour
• 1 1/4 cups blueberries

GLAZE

• 3/4 cup powdered sugar
• 1–2 tbsp milk

INSTRUCTIONS

1. Preheat oven to 350 degrees. Prepare a 9 inch cake pan with a circle of parchment paper in the bottom and grease the sides.

2. To prepare the streusel, add flour, brown sugar, cinnamon and melted butter to a medium sized bowl and mix with a fork until all ingredients are incorporated. Set aside.

3. To make the cake batter, beat sugar and butter until light in color and fluffy, 3-4 minutes.

4. Add sour cream and milk and mix until well incorporated.

5. Add egg and vanilla extract and mix until smooth.

6. Combine flour and baking powder in a separate bowl.

7. Add dry ingredients to batter and mix until smooth.

8. Spread half of the cake batter into the bottom of the cake pan.

9. Top batter with about half of the streusel mixture, then half of the blueberries.

10. Spread remaining cake batter over streusel.

11. Sprinkle remaining streusel and blueberries over the top of the cake batter.

12. Bake for 34-36 minutes, or until a toothpick inserted comes out with a few crumbs.

13. Remove cake from oven and allow to cool in the pan for about 20 minutes. Then remove to cooling rack to finish cooling.

14. To make the glaze, combine powdered sugar and milk in a small bowl and whisk until smooth. You can always add a little more milk or sugar, if needed.

15. Drizzle the glaze over the coffee cake and sprinkle a few more blueberries over top.

Tilapia Marinade

Original recipe found here

1 cup olive oil

3 TBSP fresh lemon juice

3 cloves minced garlic

1 TBSP dried basil

1 1/2 tsp salt

6 tilapia fillets

Scallion Aioli Dipping Sauce

1/4 cup sour cream
1/4 cup mayo
1 TBSP chopped scallions
1 tsp fresh lemon juice
1 TBSP grated Asiago cheese
-Blend in food processor, and refrigerate until you're ready to use it!
**awesome dip for french fries, zucchini fritters, and veggie chips