Archives For mayonnaise

At my house we are lovers of breakfast for dinner. What is it really called anyway? We have brunch, and around here we call a late lunch “linner”, but there really isn’t a name for eating your first meal of the day in the evening. Mostly we have breakfast for dinner because if we made a “big breakfast” in the morning, we wouldn’t eat until noon! On top of that, I don’t like to start my day with anything too heavy.

By that, I mean that I prefer a leftover cookie or cupcake. I don’t even bother calling them “breakfast cookies” or a “muffin with frosting”, although in reality that’s all it is. Some people smear a tablespoon of butter on the inside of their muffin. I just prefer my butter blended with some sugar and swirled in a pretty pattern on top. With sprinkles.

Now that we have that out of the way, let me tell you about these biscuits and gravy.

sweet heat biscuits and gravy

Did anyone watch “Two Dudes Catering” when it was on the Food Network? This sausage gravy is based on their recipe, but lightened up a bit by using mostly milk instead of cream, and thickened with a little flour. And it gets a little sweetness from maple syrup. I’m not going to lie about the “maple syrup”–as much as I love the stuff, more often than not around my house, I have the giant plastic container from Costco called Mrs. Butterworth’s. We love the Mrs.! Then the gravy gets some heat from Tabasco sauce and the combination is just a lovely little party in your mouth! Thank the Two Dudes and me later.

The 1-2-3-4 biscuit recipe has, you guessed it–four ingredients, and is one that I clipped out of our local paper about 10 years ago. The surprise ingredient is mayonnaise! I highly recommend using Best Foods/Hellman’s mayo. Please don’t make me go on my mayonnaise vs Miracle Whip rant again. These are best straight from the oven and slathered with butter and jam, or in this scenario doused with this sausage gravy.

1-2-3-4 Biscuits

The whole thing really comes together very quickly, so you could have it for breakfast and make Walt, Jr. from Breaking Bad extremely proud. As for my family, we are going to stick to having it for “suppfast,” or whatever it’s called.

Sweet Heat Sausage Gravy & 1-2-3-4 Biscuits


For the Sausage Gravy:

1 tablespoon butter

1 lb breakfast sausage

2 1/2 tablespoons flour

1 1/2 cups milk (I use nonfat or 1%)

1/2 cup heavy cream

1 teaspoon Tabasco

1/2 tablespoon Worcestershire sauce

1/4 cup maple syrup

salt and pepper to taste

For the Biscuits:

1 cup milk

2 cups flour

3 rounded tablespoons mayonnaise (Best Foods recommended)

4 teaspoons baking powder


For the Sausage Gravy:

In a large saucepan, melt the butter over medium heat. Add the sausage and cook until no longer pink. Do not drain off the fat!

Add the flour and cook for an additional two minutes, stirring well to combine. Add the milk and heavy cream and cook over medium high heat until thickened.

To this mixture add the Tabasco, Worcestershire sauce, maple syrup, and salt & pepper.

Reduce heat to low and simmer, stirring occasionally, while you make the biscuits.

Makes enough gravy for 12 biscuits.

For the Biscuits:

Preheat oven to 400 F and line a cookie sheet with parchment paper.

In a medium size bowl, combine all ingredients with a fork. Drop in mounds on the lined cookie sheet and bake for 10 minutes.

Let cool for about 5 minutes then serve with gravy on top or with butter and jam.

These biscuits are best on the same day they are made.

Makes about 12 biscuits.

Sausage gravy recipe adapted from Two Dudes Catering.

Savory or sweet?

best potato salad

I guess that all depends on who in my family you ask. My dad has always referred to potato salad as “candy”, and many times will forgo dessert and have another bowl of potato salad if there is any left. I do love the stuff, but you all know that I have the sweetest sweet tooth in the world and would never pass up the opportunity to consume sugar.

How many of you like to eat your potato salad in a particular way? When I ask people this question, I have found that it’s ritualistic for most–similar to asking how they eat an Oreo. With brats? A burger? Or maybe right next to a scoop of beans? The way I prefer to eat my salad is with a nice handful of potato chips, so it’s really more of a potato dip. I tried to take a picture to demonstrate this, but my husband had to “help” and I ended up with his big man hand in the photo. Get your hand out of there! You’re ruining my money shot!

potato salad dip

Here is where I admit that I am a total and complete potato salad snob. It has to be just right or I will turn my little pig-nose up in the air at it.

There are just a few things that need to happen in order to have a potato salad worthy of my approval.

First, the potatoes need to be boiled long enough to have a fork easily slide into them, but not so long that they become waterlogged. Who wants crunchy potatoes in their salad? This is one of the primary reasons why I just can’t stomach the variety that is sold in the deli department of most stores.

Next, use decent mayonnaise or make your own. Best Foods/Hellmans is where it’s at and we all know it. Ina Garten says so and I agree. Unless you are one of those weirdos who eats Miracle Whip. I grew up on the Whip and thought mayo was disgusting for a long time. My grandma, Judy, was a big fan of the stuff as well but the “tangy zip” doesn’t do a thing for my taste buds anymore. However, if that’s what you like then use it. Just don’t tell me!

Finally, boil your eggs properly. Everyday Food (Martha Stewart’s former publication that I’m still mourning the loss over not receiving anymore) has the perfect method–put the eggs in a pan and cover with cold water. When the water begins to boil, put the lid on and remove the heat. Set the timer for 12 minutes. Let them sit in ice water until cool. Done! I haven’t had an egg with a gray ring since I started making them per these instructions.

On top of these minor details, I like a certain ratio of eggs, celery, green onions, and pickles to the potatoes. Oh yeah, and the dressing must be a perfect blend of tangy (but not in the MW way), with the right balance of heat and sweetness.

potato salad recipe

That’s ALL I ask for in a potato salad.

And this recipe is all that and waaayyyyyy more. You may just want it for dessert!

potato salad

Potato Salad aka “Candy”


5 lbs russet potatoes

5 hard boiled eggs

2 stalks of celery

1 bunch of green onions

1/2 cup dill pickles

2 1/2 cups mayonnaise

1/2 cup prepared yellow mustard

2 tablespoons sugar

1/4-1/2 teaspoon cayenne pepper (not-so-secret ingredient!)

2 tablespoons white vinegar

1 teaspoon salt

1/2 teaspoon black pepper


Boil potatoes until fork tender and let cool. Into a large bowl, dice the potatoes into 1/2 inch pieces. Finely dice the boiled eggs, celery, green onions, and pickles and add to the potatoes.

In a medium size bowl, combine the remaining ingredients. Pour dressing over the salad, reserving about 1 cup. If serving immediately, you may not need the additional dressing. I find that the potatoes absorb some of the dressing, so I prefer to add it all at once. Stir well to combine.

Add additional salt and pepper to taste.

Don't forget the potato chips!