Biscuit bake

Ok so yes I am Mormon and being LDS there is a certain relationship with the word casserole and it gives me the shivers.....lol!!! So that's why I didn't want to call this a casserole because it's so much better than any casseroles I ever ate growing up. My husband has this internal struggle with anything called by the term casserole so I decided that this recipe which is totally inspired by my mom should not be put in that genre. So here it is my Biscuit Bake. This recipe served my family of 5 but we had leftovers. 

INGREDEINTS:

1 can of flaky biscuits 

6 large eggs

1/2 cup half and half

Breakfast sausage, browned and crumbled

White mushrooms, diced 

Gruyere cheese, fresh grated 

Salt and pepper, to taste 

Parsley 

DIRECTIONS:

Preheat oven to 350. Place biscuits at the bottom of a 9x13 pan. 

Place the sausage crumbles evenly on top of the biscuits.

Mix eggs, half and half, mushrooms, salt and pepper together. Pour on top of the biscuits and sausage. 

Sprinkle cheese. Then parsley. 

Bake for 15 mins or until eggs are cooked and biscuits are golden brown. 

Serve immediately. 

Cheese ravioli with spicy sundried tomato cream sauce

One day there was no food in the house.....no food at all!!! And I was dying of hunger but because it was Sunday I couldn't go to the store, we are LDS(Mormon) and all I kept thinking was I would have to eat...dun dun dunnnnn, OATMEAL!!!!! I opened the freezer and there it was pasta..YES!!! And I know we had sausage!! So here it is my Sunday no store last of the fridge ingredients meal!!!! Eat on....and ENJOY!!! 

INGREDIENTS: 

• 1 pound do your favorite sausage, sliced
• 1 tablespoon olive oil
• 4 large garlic cloves, finely chopped
• 1 cup chopped drained oil-packed sun-dried tomatoes
• 1 cup whipping cream
• 1/2 teaspoon dried crushed red pepper
• 1 pkg of frozen cheese ravioli 

• 1 cup freshly grated Parmesan cheese

DIRECTIONS:

Heat oil in heavy medium saucepan over medium heat and sauté the sausage. Add garlic; sauté 1 minute. Add tomatoes, cream, and crushed red pepper; simmer over medium heat 2 minutes. 

Cook pasta in large pot of boiling salted water until tender but still firm. Stir occasionally. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to pot. Add sauce and cheese and toss to coat. Add enough reserved cooking liquid to pasta to moisten if dry. Season with salt and pepper.