Kristyne Profile - (16581255)

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Member Since: Nov. 2010
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Recipe Reviews 4 reviews
Bill's Sausage Gravy
Though this is ok my version has less fat, tastes just as good and is less work. 1 lb sausage of your choice, we like 'Hot' pork sausage, 2 heaping Tbs. flour or 3Tbs. gluten free alternative flour mix (like Pamela's brand),1 can evaporated milk (reg or skim), salt and pepper or additional seasonings to taste and additional fresh whole milk as needed. Brown sausage well on medium high heat until you have browned bits on the bottom of the pan-cast iron works best. Stir in flour (w/o removing the sausage) and let it cook a few minutes stirring occasionally. Add canned milk while stirring and bring to a boil. Once boil has been reached and gravy has thickened taste, adjust seasonings as needed and add additional milk if it gets too thick or you need to stretch the servings out or like less sausage in your gravy. Enjoy.

1 user found this review helpful
Reviewed On: Jun. 21, 2014
Leftover Pizza Breakfast Casserole
So halve the cheese, skip the butter altogether, and use 'egg beaters' or 2 eggs, 2 egg whites if you're concerned about the fat and calories...still great taste and loads less fat! Great recipe, thanks.

3 users found this review helpful
Reviewed On: May 17, 2014
Best Buttercream Frosting
This is a very old recipe, used by my grandmother and great grandmother exactly as written here. The milk/flour once it reaches a boil begins to thicken and looks like kids paste-that's what you're going for, then COOL it thoroughly. The recipe is for REGULAR sugar not confectioners sugar and to use confectioners sugar does not work properly. Once the 'paste' is cooled cream together the butter and white sugar well before combining the two mixtures. Then let it beat on stand mixer at least 10 minutes. It is the best frosting ever.

0 users found this review helpful
Reviewed On: Feb. 28, 2014

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