Mini Cherry Cream Cheese Danish

First let me say, this recipe is the most requested recipe in our house currently. My kids and husband can’t get enough! My husband also likes this with apple pie filing. But myself and my kids think it’s perfect the way it is!! 


2 roll Pillsbury Crescent Rolls


8 ounces soft cream cheese

2/3 cup sugar

splash vanilla

Cherry pie filling or any pie filling, even the caramel apple is amazing!

2/3 cup powdered sugar

4 tsp. milk

Open container of rolls and do no unroll them. Use a sharp, serrated knife to cut through them like slice & bake cookies. Make 9 or 10 slices. Do this for each roll you use. 
Lay each slice on a non stick cookie sheet.

Use a measuring cup (I use a shot glass bottom, or my fingers) to flatten each roll out in the middle and build a small wall around the edge.

Use a drop of flour to prevent sticking and press with your fingertips if needed


Electric mixer, cream the cream cheese, sugar and vanilla until smooth.

Dollop a small amount into each crescent roll

Add a teaspoonful of cherries or any pie filling

Bake at 350 for 10-15 minutes.

Let cool and add a drizzle of glaze.


Combine milk and powdered sugar and drizzle over slightly warm but cooled Danish. 

Eggs in a Cheesy Toast Boat

Spray non stick spray on a baking sheet. Lay the bread slices on the sheet. Press an indention in the bread to make a boat for the egg. (Using fingers of spoon) Break an egg into the boat. Spread a light layer of butter around the edges and then sprinkle edges with cheese. Season with salt and pepper. (Or whatever seasonings you want) 

Bake in the oven on 350° for about 10-15 min. Don’t over cook or bread will burn. Note: you can also add crumbled ham, sausage or bacon on the egg white of you want. 

Southern Sausage Gravy

So yes I’m from the south, and no I can’t make good homemade biscuits. So I’m not even gonna lie and try to include a recipe for biscuits. But here is my sausage gravy recipe I’ve been working on for a long time. I think I have it right now!

Sausage gravy (2 ways)

3/4 cup flour

5 cups milk

Whole sausage, cooked and drained (keep the grease)

Pinch of sage

A lot of salt and pepper

1+ tbs bacon grease if needed

Add everything (including the oil from the sausage) except the sausage to a pan and stir constantly until thick and creamy. Make sure you cook low and slow so it doesn’t burn on the bottom. When it’s almost done, add the sausage. 

You can also make a rue. Use the sausage grease and mix in the flour and stir until creamy. Add more oil (bacon grease) if needed to, to make it come together. Then slowly add in milk about 1/2 cup at a time and stir with a rue paddle until it’s completely incorporated. Then keep adding and stirring slowly until all the milk is in. This makes for a super creamy gravy.

Holiday Menu

So I wanted to put together a holiday day menu that we normally like to use for Thanksgiving or Christmas or even Easter. This is our favorites for the holidays! Feel free to browse thru other recipes for more ideas. Here goes!



French Toast with Sausage

Biscuit & Gravy Casserole

Brown Sugar Banana Oatmeal

The Perfect BLT with a fried egg

Main Course

Ranch Turkey

Pot Roast

Chicken Broccoli Casserole

Dirty Rice


Sweet Potato Casserole

Corn Casserole

Creamed Spinach

Honey Roasted Carrots

Parmesan Peas

Corn Bread Dressing

Jalapeno Popper Deviled Eggs


Banana Pudding

Nutella Cheesecake

Chocolate Pie

Carrot Cake

Pumpkin Pie

PB Pie

Yellow Cupcakes w/choc buttercream


Southern Corn Bread

Yeast no-knead Dinner Rolls

Bread Maker Bread

Chocolate Gravy

2 large (heaping) tbs of cocoa

1 cup sugar

3 tbs flour

2 cups milk, plus more if you want thinner gravy

1 tsp vanilla

3 tbs butter

Mix the dry ingredients with a whisk in a pot. Then add the wet ingredients. Stir well and bring to a slight boil on medium heat until you reach the thickness you want. Stir constantly so it doesn’t stick. Add more milk if it gets too thick. Serve over warm biscuits.

Biscuits and Gravy Casserole


1 lb sausage, cooked and drained

1 package of Pioneer Brand peppered sausage gravy

2 cups cheddar cheese

6 eggs

1/2 cup milk

1 (8oz) can of biscuits (Pillsbury Grands)

Dash of salt, pepper and garlic

Preheat the oven to 350*

Spray a 9×13 pan with nonstick spray. Cut the biscuits into bite sizes and place in pan. Scatter the cooked sausage over the biscuits. Sprinkle 1 cup of the cheese on top. Whisk the eggs, milk and seasoning. Pour it over the cheese. Make the gravy (follow the directions on the back) and pour on top of the egg mixture. Top with remaining cheese and bake 30-45 minutes. If the biscuits start getting too brown before the eggs are ready, cover the top with foil. Let sit a good 10 minutes when it comes out of the oven so the eggs harden up and don’t end up runny.

Cheesy Grits 

Cheesy grits

2 cups water

1 cup whole milk

3 tbs butter

Dash of salt and pepper

3/4 cup quick grits

1/4 cup extra sharp cheddar cheese

Pour the water and milk in a medium pot on high until bubbles start. Add the butter salt and pepper. Don’t let the pot overflow. When milk boils, it over flows. Whisk in the grits. Cook for about 5 minutes stirring constantly. Add cheese, turn off the stove, cover and let sit for 5 minutes. Add more cheese if needed and more salt and pepper to taste. Sprinkle parsley, optional.

French Toast

French Toast 
1/2 tube of mild sausage


6 pieces of white bread

4 eggs

1/4 cup milk

2 tsp vanilla extract

1 tbs brown sugar

1 tbs cinnamon

First, cook the sausage, drain and add syrup to it. (As much as you would like, but enough to at least cover it)

Next, Mix the eggs, milk, vanilla, brown sugar and cinnamon with a whisk until well blended. Dip the bread in the egg mixture, then flip and dip other side. Place in a hot skillet (medium to high heat) for about 2 minutes then flip for another 2 minutes.

Once plated, top with the sausage and more syrup. Sprinkle with powdered sugar if wanted.


Pork Chop Biscuits


This is a yummy southern breakfast right here! My husband’s favorite next to my biscuits and gravy.

Here is what you need:

Thin breakfast pork chops, boneless

Cheddar cheese


Biscuits, we used frozen biscuits this morning

First bake your biscuits, they take the longest. While they are baking, season your pork chops with whatever seasoning you want. (we used garlic, onion powder, chili pepper flakes, and salt & pepper.) Pan fry them in a little butter or olive oil. They cook fast so don’t walk away! When they are done, transfer to a plate and start on your eggs.


For the eggs, add some butter or bacon grease to a pan and just break the it into a pan like your gonna fry it. When the bottom is cooked, start breaking in up into a light scramble. flatten it, then flip it. That way you have the appearance of a fried egg but it taste more scrambled and is easier to put on a biscuit. (If you want a runny fried egg, then go for it!) When the egg is done, lay it on top of the pork chop, and sprinkle some shredded cheddar cheese on top!


There you have it. Place it all on a biscuit and BAM, pork chop biscuit success!