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Aidan (the pickiest eater in the world) made and consumed this casserole for a school party. So, I'm saving it for future reference! Of course, he left out the onions and tomatoes... 1 can (5 Biscuits) Grandes Buttermilk 10 eggs 2 Cups of milk 1 Cup fried & chopped bacon (recipe actually called for pre-cooked if you're feeling lazy) 1/3 Cup sliced green onion 1 Cup chopped seeded tomato 1 1/2 Cup shredded colby jack cheese Heat oven to 350°F. Separate dough into 5 biscuits. On ungreased cookie sheet, place biscuits 1 to 2 inches apart. Bake 13 to 17 minutes or until golden brown. Remove from cookie sheet; cool completely, about 30 minutes. Cut into 1/2-inch pieces. Spray 13x9-inch (3-quart) baking dish with cooking spray. In large bowl, beat eggs and milk with whisk; set aside. Layer half the biscuit pieces in bottom of baking dish; add bacon, tomato, green onions and 1 cup of the cheese. Add remaining biscuit pieces on top; pour egg mixture over all, and ...

Corn Bread Recipe (Using Milk not Buttermilk) I needed cornbread for my dressing and I forgot to buy buttermilk at the store. I found this recipe that doesn't require buttermilk and it worked great! It's supposedly from 1909! Corn Bread Recipe Preheat oven to 350 F. Mix together 2 cups of cornmeal, 1 cup of flour, 1 teaspoon of salt, and 2 teaspoons of baking powder.  Beat together 3 eggs until thick and light. Add 2½ cup of milk and stir. Mix into the dry mixture. Then add in 2 tablespoons of sugar, and 2 tablespoons of melted butter. Beat well with a whisk until the batter is smooth.  Grease well two 8 x 5 inch baking pans (if you don’t grease them well, the bread will stick). Divide the batter between the two pans. Bake for about 45 minutes, until golden brown.

My Sister-In-Law requested this one for Thanksgiving 2016. It didn't replace the actual dressing but was a nice side dish.It was really very good. Southern living called it "dressing" but I'd define it more as a Shrimp & Grits casserole. It was originally posted on Good Housekeeping and has made the rounds on social media this year! Shrimp and Grits Dressing 1 pound peeled, medium-size raw shrimp 3 cups chicken broth 1/2 tsp. salt 1/4 tsp. ground red pepper 1 cup uncooked regular grits 1/2 cup butter 3 large eggs, lightly beaten 1 red bell pepper, diced 1 cup fine, dry breadcrumbs (I use gluten free) 1 cup chopped green onions 1/2 cup grated Parmesan cheese Preheat oven to 325 degrees. Devein shrimp, if desired. Bring broth and next two ingredients to a boil in a large saucepan over medium-high heat. Whisk in grits, and return to a boil; reduce heat to low, and stir in butter. Cover and simmer, stirring occasionally, 10 minutes ...

I made a really basic broiled fish for dinner that everyone seemed to enjoy. It can be made with virtually any white fish and only take s a few minutes. Ingredients 6 boneless white fish fillets (catfish, swai, tilipia, etc.) 1 stick of butter (melted) 1/8 cup of flour (I used cup 4 cup gluten free) paprika 1 lemon 2 tablespoons Worcestershire sauce 1. Spray cooking pan with non-stick spray. I use a lasagna pan so there is plenty of room for all of the liquids to gather. 2. Lay the fillets down on the pan and drizzle half the melted butter over them. Sprinkle a light dusting of flour over the butter and then sprinkle with Paprika 3. Broil on top rack for 5-6 minutes 4. Add the juice from the lemon and the Worcestershire sauce to the remaining butter. 5, Remove the pan and pour the butter sauce over the fillets 6. Broil for another 5-6 min until crisp and brown on top 7. Drizzle the butter from the pan over the tops of the fillets when you serve them.