Nancy, I can't believe you don't like biscuits. Learned something new about you. Stacy, it really is simple to make. Another one of those dishes that I just wing. I typed up this basic outline for you. I made my regular country biscuits using buttermilk instead of cream. And last nights gravy also included some leftover chicken gravy, which I think made the dish even better. Home Cookin Chapter: Recipes From Thibeault's Table ============= Basic Outline for Sausage Gravy. I never measure any of the ingredients. Good Quality Sausage oil garlic Cream/milk salt, pepper flour fresh sage Remove sausage from casings and saute in oil. Break the sausage up into smaller pieces. When Sausage is brown add minced garlic. Cook for one minute. Add 1 to two tablespoons of flour. Cook for 3 or 4 minutes. Add cream and or milk. Season with salt, lots of fresh ground pepper and minced sage. Simmer for 10 or 15 minutes to meld the flavours. Serve over homemade buttermilk biscuits. Note: If you have any leftover chicken, turkey or pork gravy add it to the sausage gravy. ================ Edited/November 2005 2 cups of flour 1 Tablespoon of baking powder 1/2 teaspoon salt 1/2 cup shortening, lard, crisco or butter (I use butter) 1 cup of milk (cream) or buttermilk if using buttermilk add 1/2 teaspoon baking soda) Mix the flour with the baking powder, and salt. Cut in shortening until it resembles coarse meal. Stir milk or cream in to flour mixture. Mix quickly with fork until dough comes together. Using hands gently pat the ingredients together. Do not over handle. Pat out to about 1/2 to 3/4 inch thick on a lightly floured board. Cut with biscuit cutters and place on a parchment paper lined cookie sheet and bake for approximately 12 to 15 minutes at 450°F. If making cheese biscuits add the mustard and cayenne to the dry ingredients and add the cheese after the shortening has been cut into the flour. (Note: to cut in shortening either use a pastry blender or put the dry ingredients along with the shortening in a food processor and pulse until the fat is the size of little peas. Do not over process. Pour the mixture into a bowl and add the liquid stirring with a fork.) (Options: For cheese biscuits, add cayenne pepper, dry mustard and some shredded cheddar cheese) or add some fried ham and green onions with the cheese) Option for using Blue Cheese(s): Add chopped green onion and Gloucestershire cheese or another type of blue cheese. And black pepper to taste.

This is my favorite, versatile and a little heavy which is how I like them! 16-1/2 ounces (3-2/3 cups) all-purpose flour 1/4-ounce package rapid-rise yeast 1/3 cup granulated sugar 1 teaspoon table salt 1 cup half-and-half 3 ounces (6 tablespoons) unsalted butter, cut into 6 pieces; more for the pan 3 large egg yolks 1 ounce (2 tablespoons) unsalted butter, melted how to make Mix the dough: In the bowl of a stand mixer, whisk the flour, yeast, sugar, and salt. Poppyseed Variation: If making this variation, add 1 tablespoon poppyseeds to the flour mixture now. Fit the mixer with the dough hook. In a small saucepan over medium heat, heat the half-and-half and the 3 ounces of butter, stirring constantly, until the butter melts and the liquid registers about 120�F on an instant-read thermometer. With the mixer on medium low, pour the warm milk mixture into the dry ingredients. Add the yolks. Mix on medium low until the flour is completely incorporated, 1 to 2 minutes. Cheddar & Black Pepper Variation: If making this variation, add 5 ounces (about 2 cups loosely packed) finely shredded extra-sharp Cheddar and 2 teaspoons coarsely ground black pepper now. Increase the speed to medium high and knead until the dough is very smooth and elastic and pulls away from the bottom of the bowl (a little will stick to the sides), about 5 minutes. Herb Variation: If making this variation, add about 3/4 cup chopped fresh herbs (try 1/2 cup flat-leaf parsley, 1/4 cup chives, and 1 teaspoon thyme) now. If the dough climbs up the hook, stop the mixer and scrape the dough back into the bowl. Repeat as needed. Also, the mixer might dance around on the counter, so hold on to it. Let the dough rise: Scrape the bowl, scoop up the dough, and shape it into a ball. Lightly grease the sides of the same bowl (or another large one) and put the dough into it. Cover the top securely with plastic. Let the covered dough rise in a warm spot until nearly doubled in size, 45 to 55 minutes. Portion the dough: Turn out the dough onto a clean surface and gently press to deflate. There's no need to flour the countertop or your hands (unless you're making the herb variation, in which case the dough may be sticky). With a pastry cutter or a chef's knife, divide the dough into about 16 equal pieces, 2 to 2-1/3 ounces each. To ensure even rolls, use a scale to weigh the portions. Lightly grease a 9x13-inch Pyrex baking dish with butter. Shape the rolls: Work with one piece of dough at a time; cover the others with plastic or a damp towel. There's no need to flour your hands (unless you're making the herb variation). Put one piece of dough on the counter. With a cupped palm, press down gently but firmly, rolling the piece in tight circles on the work surface until it forms a smooth-skinned ball with a seam on the bottom. Put the ball, seam side down, in the greased baking dish, cover loosely with plastic, and repeat with the remaining dough. (The dough balls can be arranged in rows or placed randomly; just be sure they're even.) Cover the baking dish with plastic and let the balls rise in a warm spot until they're about one and a half times their original size and have risen about three-quarters of the way up the pan rim (they won't yet fill the pan). This will take 40 to 60 minutes, depending on the temperature of your kitchen. Meanwhile, heat the oven to 375�F.

I call this "my carrot cake"...but it came from Julie T a caterer and cook book author. For a big cake, I double the recipe and make 4 8 inch square layers, one 3 layer 8 inch square cake and then take the other single layer, cut it in half and stack it frost and freeze....so I have a half a cake for some time when I need a dessert. And if the tent has sides on it....you probably won't need the propane heater....a tent full of people keeps itself somewhat warm. Carrot cake Julie TâÂÂs 3 eggs 3/4 cup vegetable oil 3/4 cup buttermilk 2 cups sugar 2 teaspoons vanilla 2 cups flour 2 teaspoons baking soda 3/4 teaspoon salt 2 tsps cinnamon 1 8 oz can crushed pineapple, drained 2 cups grated carrots 1/2 cup raisins chopped with 1 Tablespoon of flour Buttermilk glaze 1/2 cup sugar 1/4 tsp baking soda 1/4 cup buttermilk 1/4 cup butter 1 Tblsp light corn syrup 1 tsp vanilla Orange Cream Cheese Frosting 1/2 cup softened butter 4 oz softened cream cheese 1 tsp vanilla 3 cups powdered sugar 1 tsp orange juice 1 tsp grated orange rind Preheat oven to 350 With a mixer Beat eggs, add oil and buttermilk, sugar and vanilla. beat to combine. Stir together flour, salt, cinnamon and baking soda and stir into batter. stir in pineapple, carrots and raisins. Pour into a greased 8 by 13 pan or 2 greased round 9 inch cake pans. Bake 35 to 45 minutes until set in the middle. Remove from the oven and immediatly spread with the buttermilk glaze. Cool completely and frost with the cream cheese frosting. Buttermilk glaze: In a medium sauce pan ( don't use a small pan) combine all ingredients but vanilla. Bring to a boil and cook 3 minutes stirring often...it will bubble a lot. It should be a light caramel color, stir in vanilla and pour over the cake Cream cheese frosting: Beat cream cheese and butter until light add vanilla powd. sugar and juice and rind...beat until smooth and frost the cooled cake.

Christy, your daughter isn't going through what my son has (he has an eating disorder...yes at age 3 and has had since two weeks after birth). My son goes to bed at 10 and sleeps to 9. That's what he needs for sleep :) he also takes a nap now (he didn't sleep more than 15 mins at a time the first year and never more than an hour at a time for the next year and a half so he owes me naps until he's 40). I think swapping out the meals (snack with you, "dinner" when you were doing that snack) is a great solution. But just for grins and giggles, I'll share some of my son's lessons (we spent three months in the hospital with therapists and doctors learning to eat). First, I wouldn't try the big guns since it sounds like your daughter is healthy. If this issue is causing a dangerous weight loss (more than 10%) big guns are necessary...but again ;) It does not sound like that's the case. So for the little guns :) Those hugs and napkin drops are control issues and you need to learn to be tough about them. If she drops her napkin, do not pick it up without the help being earned. Ie "dropped napkin...complaint" then you say, I'll pick it up after you take a bite. Do not address the issue beyond that. Don't ask her to take a bite again, do not pick up the napkin, do not give her a hug, do not laugh if she trys to preform her way out of the situation, just move along and eat, and even if she's screaming like a banshee...don't touch the napkin. Yes that's hard, but it's a big deal. That alone has made a huge difference in getting our son to eat (he's chronic fail to thrive so we do use the big gun techniques as well). If she takes the bite, immediately pick up the napkin and return it to her, or give her the hug or whatever it was that she was stuck on :) And say "Good Job taking that bite" with great enthusiam, and make sure this comes from both you and your husband. She's 3...that positive attention (on the YEA ON THE BITE reaction) is going to be a big deal to her. If she drops the napkin, wants the hug, whatever, do it all over again. We do it aproximately 40 times a meal..or did. The great thing about this technique is eventually they don't need the over abundant praise after each bite. And you don't end up with the power struggle. Many of the kids in our feeding program developed their problems in the toddler years. The stubborn little poops like control, and they can learn to turn off their hunger drive (my son has no natural hunger drive at all). You've nothing to worry about if this is only a dinner time thing...but if it extends to other meals, you have to nip it in the bud big time, and really, this is a good time to start so it doesn't extend as she continues to struggle to gain control of her life. There is no answer for every solution. Every child is different, and some have bigger issues than others. Bed times vary per child, and that's ok. Eating times do as well. And eating patterns, and even eating habits. We are so thrilled if our son eats voluntarily that I could give rip what he eats...that means we don't limit his food to "healt6hy food". If he wants an M&M while we're eating dinner (he joins us at the table late as well, but he only has his chosen snacks which he mostly plays with) we're happy to see him eat the M&M. He needs the calories. Unlike most children though, while he's allowed as many M&M's as he wants, he rarely eats more than a couple. Anyhoo, I'm a professional "mom" who's spent over a million bucks on my son's eating disorder, so I just wanted to share a trick that made a big difference for us (and one we saw work with all of the other kids as well). It's hard as a parent to listen to your child scream for whatever it is they want...but it's a control issue on your side too :) They can't always win (my son is 3 now...I totally get how much they try to win LOL) Best of luck!!!