Country Blueberry Coffee Cake Recipe

This is a Paula Deen recipe. Need I say more?

Be prepared for oodles of butter...

You can find the recipe here.  And then you can check out my 'adjustments' below.....

Yummy, gooey biscuit dough cut into quarters. I used the reduced fat Grand's biscuits to offset the butter! (Kind of like getting a Diet Coke with a Mickey D's value meal....just sayin'.)

Dip the biscuits in butter and then into the brown sugar/cinnamon mixture. 

Layer the biscuits in your casserole dish, then top with blueberries and rolled oats. 

Drizzle melted butter all over the top. 

Bake.

Eat. 

Swoon.

I used freshly picked, Michigan blueberries and it was divine! I also substituted all of the butter for margarine. It still tasted amazing, and bonus....my pants still zipped!!

This was so yummy for breakfast with scrambled eggs and orange juice....

So what have you been making lately?

Link up below! 

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Happy Friday Friends....have a fabulous weekend **

Stuffed Acorn Squash

Almost everything I know about cooking, I learned from my mama....she is uh-mazing.

And almost everything I cook for my own little family these days comes from recipes that have been passed along from my family. 

Including this recipe. It is pure fall yumminess!

Every October, my Mom would make Stuffed Acorn Squash for my sister Colleen's birthday.

She loved it. We all loved it!

Take the acorn squash and trim off a small part of the end so that they sit flat. 

If you microwave the sqaush(es) for a couple minutes, they will be much easier to cut!!

After trimming the ends, cut each squash in half horizontally (not stem to bottom).

Scoop out the seeds and gooey stringy-ness from inside the squash. 

Place cut-side down in a baking pan with a little water in the bottom. (The steam will help the squash bake!)

Bake at 350 degrees Fahrenheit for around 30 minutes, or until the squash has significantly softened.

Flip the squash over, and stuff....

Stuffing: 1 lb pork sausage

1 1/2 cups cooked white or brown rice

1-2 small apples, chopped

(This is enough to make 4 halves...increase amounts according to the number of squash you're stuffing.)

Bake stuffed squash for another 35-40 minutes, or until stuffing is cooked through and browned on top.

Cover each squash with shredded cheddar cheese and bake for 5ish more minutes.

Prepare your tummy for the wow factor....you're about to be blown away**

My mom used to make cheese casserole bread to go with this....but since that takes rising yeast, I just made some quick biscuits instead. (Another yummy recipe from my mom!)

Eating this makes me miss my sister!! But it makes me SO thankful for the family memories we all have....usually around a fabulous home cooked meal at a table full of kids. 

Now it's your turn!!

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Potpie Biscuit Bowls Recipe

Cooking dinner when Josh and I were first married was such an adventure! I love, love to cook and love to bake even more. Looking back it seems like I put alot more effort into preparing meals than I do nowadays. 

So I'm always trying to find quick and simple dinner ideas....if they cook in a crockpot - even better!

I still like to experiment in the kitchen, and this recipe is one that I've come up with in the last month. Josh loves it, Blake eats it, and I can make it super fast, so

it's a keeper!

If you try it out, I'd love to hear what you think!

~Potpie Biscuit Bowls~

Here's what you'll need...

1 pound ground beef or turkey

2 cans ready-to-bake biscuit dough (not the small size!)

1 bag frozen mixed veggies

1 Tbsp. chopped garlic

2-3 Tbsp. butter or margarine

2 Tbsp. flour

*Makes approximately 12 biscuit bowls*

1. First spray your muffin tin(s) with non-stick cooking spray. Preheat oven to 350 degrees Fahrenheit.

2. Start cooking the ground beef or turkey in a 10" skillet over medium heat. Add in chopped garlic and 1 Tbsp. butter. 

3. While meat is cooking, stretch out the individual biscuit dough rounds to approximately 4" and gently press them into the muffin tin cups. Mae sure the dough comes up the sides and over the top!

4. Once your meat is mostly done cooking, add in the frozen veggies and continue cooking until veggies are warmed through. 

5. Push meat and veggies off to one side of skillet, and melt remaining butter in the "open spot" left in the skillet. Once butter is melted, gently whisk in the flour...then stir all together to thicken the meat mixture. (You could also easily use beef gravy at this point, rather than the butter & flour.)

6. Let meat mixture cool slightly, then fill your biscuit bowls! Make sure the dough stays stretched up over the top...you may have to adjust it as you fill the cups with meat and veggies. 

7. Bake for 20 minutes or until biscuits or golden brown on top. You can also add shredded cheddar cheese to the tops during the last 5 minutes of baking...it makes em even yummier!! (Have I mentioned we *heart* cheese around here!)

If you have leftover meat, you can pop it in a ziploc bag and toss it in the freezer for the next time!

I usually serve these up with a tossed salad and fruit...so simple and super yummy!