Zuppa Toscana Soup (Olive Garden Copycat)

1 lb spicy Italian sausage, crumbled
1/2 lb smoked bacon, chopped
1 qt. water
1 (14 oz) chicken broth cans
1 large russet potatoes cubed
2 garlic cloves, peeled & crushed
1 medium onion peeled & chopped
2 c. Swiss chard or Kale chopped
1 c. heavy whipping cream
salt & pepper to taste

In a skillet, over medium high heat, brown the sausage and break into small pieces. Rinse and set aside. (no rinse = soup red tinted.) In a medium-high skillet brown the bacon. Drain and set aside. Place water,  broth, potatoes, garlic and onion in a soup pot. Simmer over medium heat until the potatoes are tender. Add sausage and bacon. Simmer 10 minutes. Add the Kale or Swiss chard and cream. Season with salt and pepper. Heat through.

Kolaches

Bread Dough:

1 1/2 Tbsp. dry active yeast
1/2 cup warm water
1/4 cup granulated sugar
2 cups hot water
1/4 cup granulated sugar
1 Tbsp. salt
1/2 cup oil
5 - 6 cups all-purpose flour
finely grated zest of 1 lemon

Additions:

Beef little smokies

Medium cheese cut into 1 inch slices

Green Peppers

Scrambled egg, etc.

Dissolve yeast, warm water, and 1/4 cup sugar in a small bowl. In a different large bowl, combine hot water, 1/4 cup sugar, salt, and oil. Add 3 cups of flour and lemon zest to the mixture in the large bowl and mix well. Stir in yeast mixture. Add 2 - 3 cups more flour and mix until well blended. (At this point your dough will still be quite sticky). Leave in bowl and let rise for 1 hour, mixing a few strokes a couple of times during the hour.
Pull out a little portion, flatten into a circle and place your desired "innards" into the dough. Fold in the end pieces and roll until the insides are sealed in the bread. Place on cookie sheet. Let rise a little longer if desired  Preheat oven to 350 and cook until light brown

Biscuits and Gravy

Let me first say that this is one of those recipes you eat.... maybe once a year. SO good, yet SO horrible for you. I just had to share it :)

Biscuits:
2 c. flour
4 t baking powder
1/4 t baking soda
3 oz cold butter, diced
8 oz buttermilk (or milk w/ a T or two of lemon juice)
a pinch of salt

Gravy:
1 lb of sausage
2 T butter
4 T flour
3 c. cold milk
salt and pepper to taste

For the biscuits, combine and sift the dry ingredients. Gently knead in the butter. Add the buttermilk and knead on a floured board just enough to bring the dough together. Form a flat mass and cut out the biscuits (or just push them flat into a round and cut them like a pizza). Bake at 400 degrees until finished.

Right as the biscuits go in the oven I start the gravy. If you do it this way the gravy is finished right about the same time the biscuits are as well. Saute' the sausage until it is cooked. Add butter the butter and melt it. Add the flour a little at a time over medium heat, stirring constantly. Cook 2-3 minutes. Add the cold milk while stirring constantly. When you reach your desired consistency add the salt and pepper. (You use the same amt of flour as there is sausage grease in the bottom when you're done saute'ing it. Yes you leave the grease in the pan. I can hear my arteries begin to clog just thinking about it.