Rogers Family Recipes: December 2022

Savory breakfasts are my favorite, and Connor really enjoys them, too. For the first day of winter break, we made this one morning. It's a conglomeration of a few different recipes, but I wanted to save how we did it. Plus, Connor plans to make this on his own.

Easy Sausage Gravy & Biscuits

1 can buttermilk biscuits
1 pkg (9.6 oz) Jimmy Dean Turkey Sausage Crumbles

about 1/4 c. flour

2.5 c. milk

Salt and pepper to taste

Bake the biscuits per the can instructions.

Meanwhile, warm sausage in a large skillet over medium heat, stirring frequently.

Stir in flour, until combined. Gradually add milk, stirring continuously, until the gravy thickens and comes to a boil. Reduce heat to medium-low; simmer and stir for 2 more min. Season to taste with salt and pepper.

Split biscuits in half. Place open biscuit on plate and top with 1/3 c. gravy.

These might be my new favorite cookie! They remind me a little bit of Mom's Oatmeal Coconut Crispies, but the flavor is slightly more complex with the cookie butter and ginger. Adapted from here.

Gingerbread Cookie Butter Oatmeal Cookies

Makes about 6 dozen cookies

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1 c. unsalted butter, softened

14 oz. jar Trader Joe's Cookie Butter

3/4 c. granulated sugar

3/4 c. light brown sugar, packed

1 tsp. baking soda

1 tsp. baking powder

1 tsp. salt

1/2 tsp. ground ginger

1/4 c. molasses

1 tsp. vanilla extract

2 large eggs

2 c. flour

2 c. oats

Preheat the oven to 350F. Line baking sheets with silpats or parchment paper.

In the bowl of a stand mixer, cream together the butter, cookie butter, sugars, baking soda, baking powder, salt, and ginger, until creamy and fluffy (about 1-2 min). Scrape down the sides of the bowl as needed.

Add the molasses, vanilla, and eggs, and mix until well combined (about 1-2 min). Scrape down the bowl.

Add the flour and oats, and mix until just evenly combined.

Scoop the dough into balls with a medium cookie scoop, and place a few inches apart on the baking sheets (about 1 dozen per sheet). Bake for 10-12 min until set around the edges with a few cracks on top, but still soft in the middle. Let the cookies rest for a few minutes on the sheet.

Move the cookies to a cooling rack. The cookies will stay soft for a couple of days stored well-covered at room temperature, and freeze well for several months.