Weavers Biscuits and Gravy Casserole

Ingredients for Biscuits:

1 cup cold buttermilk

8 TBS butter, melted

2 cups flour, more for counter

1 TBS sugar

½ tsp baking soda

2 tsps baking powder

¾ tsp salt

Place buttermilk in freezer while prepping the rest of the ingredients.  Preheat your oven to 350 F. Spray a 9x 13 casserole dish and set aside.  Combine and mix your dry ingredients in a medium size bowl.  Mix cold buttermilk and melted butter with a fork, then combine it with your dry ingredients.  Mix with a spatula until well combined, but DON’T OVERMIX.  Flour counter surface and roll out or press your biscuit dough until it's about 1-1 ½ inches thick.  Cut into 1 inch pieces, and spread on the bottom of your greased dish.  (You can substitute store bought biscuits if desired.)

Remaining Ingredients:

1 lb sausage

6 eggs

3 cups milk, divided

1 tsp Weavers Dutch Country Seasonings  Farm Dust

1 cup cheddar cheese, shredded

3 TBS flour

3 TBS flour

2 ½ tsp Weavers Dutch Country Seasonings  Salt & Pepper Blend

Brown and crumble sausage in a large skillet.  Spread evenly over biscuits.  Save your pan for gravy.  Top the sausage with shredded cheese.  Mix eggs with ½ cup milk, and Farm Dust, and pour over the cheese layer.  Use your large skillet over medium heat and melt 3 TBS butter.  Add the flour, and whisk continuously for about two minutes (until your roux mixture is nice, brown and bubbly).   Slowly stir in 2 ½ cups of milk, stirring constantly.  Add your Salt & Pepper Blend, and cook and continue stirring until gravy is boiling for 1-2 minutes.  Remove the pan from heat, and pour your gravy over the egg mixture.  Bake for 35-45 minutes or until eggs and biscuits are fully cooked.  Serve warm.  Enjoy!! 

Hearty Beef Stew 

Serving size:  4-6 people

Prep time: 15 minutes

2 lbs beef chunks

5-6 large potatoes, cut into fairly large cubes

4 large carrots, cut into ¼ - ½” slices

1 large onion, diced

1 cup chopped celery

¾ cup sliced mushrooms (optional)

1 large can (28 oz.) diced or stewed tomatoes

½ cup water

1-2 TBS Weavers Dutch Country Seasonings Steak Dust

½ - 1 TBS Weavers Dutch Country Seasonings Garlic & Kosher Salt

Directions:  Use large crock pot (or dutch oven), place beef chunks on bottom, coat evenly with Steak Dust, top with potatoes, then carrots, celery, onion, then mushrooms.  Sprinkle the top evenly with Garlic & Kosher Salt, then pour diced (or stewed) tomatoes with juice over the top.  Add water.  Cook 7-8 hours on low in crock pot, or 3-4 hours at 300 degrees Fahrenheit in pre-heated oven. 

Note:  If you aren’t fond of garlic, substitute Weavers Dutch Country Seasonings Farm Dust instead of Garlic & Kosher.

Amish Mashed Potatoes

Serving size: 4-6

6 medium sized Russet potatoes

2 oz. cream cheese

5-6 TBS butter

App. ½ - ¾ cup milk or heavy cream (depends on your desired consistency)

1 – 2 TBS Weavers Dutch Country Seasonings Farm Dust (more or less to taste)

Peel, cut, and boil potatoes until tender.  Drain water and add cream cheese, butter, milk and Farm Dust (add 1 TBS to start).  Mash with Kitchen Aid mixer or hand potato masher until well combined and your desired consistency.  Add more Farm Dust if needed.  

Southwestern Corn & Bean Salsa

1 can (15 oz.) black beans, drained and rinsed

1 bag (15 oz.) frozen sweet corn, thawed

¾ cup red onion, diced

1 red bell pepper, diced

1 jalapeño, diced finely

2 medium sized limes, juiced

1/3 cup cilantro, chopped

1 tsp Weavers Dutch Country Seasonings Garlic & Kosher Salt, or 1 garlic clove, minced

1 TBS Weavers Dutch Country Seasonings Southwestern Dust

Mix all ingredients really well, and serve with corn or tortilla chips.  Enjoy!

Southwestern Dip

2 oz. cream cheese, softened

4 oz. sour cream

2 ½ tsp Weavers Dutch Country Seasonings Southwestern Dust

Mix until smooth and well combined.  Serve with chips, pretzels, or veggies.

Farm Dust Dip

4 oz. cream cheese, softened

4 oz. sour cream

1 1/2 - 2 tsp Weavers Dutch Country Seasonings Farm Dust

Mix until smooth and well combined.  Serve with veggies, pretzels, or potatoes (scrumptious potato topper!).

Breakfast Hash browns

Serving size: 2

2 baked Russet potatoes (I usually make a few extra the night before)

1 TBS butter

½ - 1 tsp Weavers Dutch Country Seasonings Southwestern Dust

Salt to taste

Grate potatoes with cheese grater.  Melt butter in pan over medium to high heat.  Add grated potatoes and sprinkle with Southwestern Dust.  Cook  5-10 minutes, stirring occasionally.  Add salt if desired.  

Whole Crock Pot Chicken

1 whole chicken, rinsed and patted dry

1 medium sized onion, sliced

2 cloves of garlic, sliced

4-5 TBS Butter, Cut into 1 TBS pieces

3 – 4 TBS Weavers Dutch Country Seasonings Chicken Dust, or Spicy Chicken Dust

Cover the bottom of crock pot with sliced onion and garlic.  Sprinkle Chicken Dust generously on all sides of chicken, and into the chicken as best you can.  Squeeze 2-3 TBS of butter under the skin of chicken breast.  Place the rest of the butter inside of the chicken.  Place chicken, breast side up, in the crock pot.  Cook on low for 6-8 hrs. (until center reaches 170 degrees Fahrenheit).  It’s SO tender and moist every time! 

Weavers Southwestern Chicken Salad

Serving size: 4

To season chicken breasts:
4 (6 oz) boneless skinless chicken breasts
3 TBS Weavers Dutch Country Seasonings Southwestern Dust
2 TBS olive oil
1 TBS lime juice
salt and pepper to taste

Toppings and Salad Greens:
2 small heads Romaine lettuce, chopped, or Spring mix salad greens (desired amount for 4 salads)
2 cups Norma’s Pico de Gallo, or store bought salsa
1 cup thinly sliced red pepper
1 cup black beans, rinsed and drained                                                                                                           1 cup sweet corn (frozen or canned)

1 cup shredded cheddar cheese                                                                                                                     16 oz. light sour cream or buttermilk ranch dressing                                                                                                       

Additional toppings(if desired): crushed corn or tortilla chips, fresh guacamole, jalapeño slices, chopped red onion and/or black olives.

Directions: 
Mix the top 4 ingredients, and add salt and pepper to taste.  Rub chicken breasts with the mixture on all sides.  Grill on both sides for a few minutes (until juices run clear, or inside temperate of chicken reaches 170 degrees Fahrenheit).  Let meat rest while you mix lettuce, peppers, beans, and corn.  Top with sliced chicken, then sprinkle with cheese.  Serve pico de gallo, and sour cream (or ranch) on the side. 

Norma’s Pico de Gallo

2-3 large tomatoes, diced about ¼”

1/2 white or yellow onion, diced small

1 clove of garlic, minced or 1 tsp Weavers Dutch Country Seasonings Garlic & Kosher

1 lime, juiced

1/4 - 1/3 cup cilantro, chopped

1-2 jalapeños, seeded and chopped finely

1 ½ - 2 tsp Weavers Dutch Country Seasonings Farm Dust

Mix ingredients well, and serve with corn or tortilla chips.  It can also be served as a side with Mexican dishes.

Note:  If you like more heat, leave the seeds in jalapeños.