Sausage Gravy

Sausage Gravy
Source: allrecipes.com

1 lb. roll of breakfast sausage
1 lb. roll of hot breakfast sausage
1/2 cup all-purpose flour*
4 cups milk*
16 biscuits

Crumble and cook sausage over medium heat until browned and cooked throughout. Drain off fat; return sausage to pan. Stir in flour slowly until it dissolves. If needed, gradually start adding small amounts of the milk while mixing in the flour. Stir in the remaining milk slowly. Cook gravy until it becomes thick and bubbly. Season with salt and pepper as needed (we don't use any). Serve over hot biscuits.

*If you prefer a less meaty, more gravy sausage gravy, then double the milk and flour to make more gravy.

**This recipe can be frozen. Cool the gravy and divide into bags for freezing. Remove the air from the bags, and lay flat to freeze. To thaw, place bag in refrigerator overnight. To heat, remove from bag and place in a heat safe container. Warm it either in the microwave or on the stovetop.

***Most sausage gravy recipes tell you to make the gravy with the grease from the sausage. I do not do this because it leaves you with a very greasy gravy that is extremely visually unappealing to me, and I will not eat it because of all of the fat.

French Toast Sticks

French Toast Sticks
Source: Once A Month Mom

30 slices bread (approximately 1 loaf of sandwich bread)
0.25 cups butter, melted
8 eggs
1.33 cups milk
2 teaspoons vanilla
1 teaspoon cinnamon

Preheat oven to 350 degrees. In a large bowl mix all ingredients except sliced bread. Spray a cookie sheet with cooking spray. Dip bread, one by one, in the batter until coated and then place on the cookie sheet. Bake for 30 minutes turning over half-way through to ensure even cooking on both sides. When done, remove to cooling rack. Slice into thirds (I used a pizza cutter). Serve or freeze.

Freezing Directions:
Allow to cool on cooling rack completely or place on a cool cookie sheet and place in freezer for 10-15 minutes or until partially frozen (flash freezing). Place in Ziploc freezer bag and place in freezer until ready to use. To serve: microwave 30-45 seconds.

*The original recipe called for adding 1/3 cup of sugar, but I forgot to add that in and it wasn't missed by us, but I don't like my foods really sweet either. It also said to cut the bread into thirds before dipping them in the coating, but this didn't work for me. It was much easier to do the whole slices and then cut after baking. Same taste in the end.