Testing store bought pie crusts

I finally decided to test store bought pie crusts to see if I liked one best.  Turns out I really did find a difference between them!  

The short version is that Great Value pie crusts were the worst.  Aldi pie crusts are what I will likely go with in the future most often.  But, sadly, Pilsbury pie crusts really were the very best.  I was hoping that wouldn't be the case.  :) 

Great Value was too thick overall - not delicate in any way.  The Aldi crust was thin and actually had the best packaging.  It was also the easiest to work with.  However, the Pilsbury crust really was better in terms of texture and flavor.  However, I'll happily choose the Aldi crust as a more economical (but still very tasty and usable) store bought pie crust. 

These are the before photos - but the cooked pies continued with the same results. 

These were two apple pies and a cherry pie

Biscuits and Gravy Casserole

Daddy loved this one...

Biscuits and Gravy Casserole

1 pound breakfast sausage

1 can Grands biscuits

8 eggs 

white gravy - See note below

Brown the sausage in a skillet until it is cooked through and crumbly.  

Use a large can of Grands biscuits and cut each biscuit into 4 pieces.  Then spread them out on the bottom of a 9x13 baking dish.  (prepared with Pam spray)

You may add seasoning to the top of the biscuits if you like - including sprinkling some everything bagel seasoning or just salt & pepper.  

Then spread the crumbled, cooked sausage over the biscuit layer.  

Lightly scramble the eggs with a splash of milk, salt, pepper and onion powder.  Spread over the sausage layer.  You can add some shredded cheese if you like (I never do)

Then make your gravy (see note below).  Pour half of it over the top of the eggs.  Bake in oven at 350 for about 15-20 minutes.  Then remove and pour the rest of the gravy over top.  Put back in oven for about 5 minutes more - until it looks like the biscuits have browned up and the whole thing is heated through.  

Note - You can make your own white gravy using the drippings from the browned sausage or you can use a couple packets of gravy mix.  I prefer Williams Country Gravy - it really is most like homemade, especially if you use milk instead of water to make it.  I also make it in the skillet with the sausage drippings just for good measure.  :)

https://www.hy-vee.com/aisles-online/p/13893/Williams-Original-Country-Gravy-Mix

Note, this will not reheat in a microwave very well.  Those biscuits will just turn back to dough in a microwave.  So eat it all or reheat it in the oven or an air fryer. 

Peach Tomato Caprese Salad

This was one of the recipes Jennifer and I made while she was visiting.  

Peach Tomato Caprese Salad

8 oz. fresh mozzarella, sliced

2 peaches, cut into wedges

3 heirloom tomatoes, sliced (we used cherry tomatoes, sliced)

Basil leaves

3 Tbsp. lemon juice

1 Tbsp. pesto

1 tsp. honey

salt and fresh ground pepper to taste

Balsamic glaze for drizzling on top of the salad  (I really like Bertolli balsamic glaze)

In a small bowl whisk together the lemon juice, honey, salt and pepper.  Taste for seasoning and adjust or set aside. 

On a large serving platter, arrange the slices of tomato, mozzarella, peaches and basil leaves.  Drizzle the pesto vinaigrette over the salad.  Finish with a drizzle of balsamic glaze or aged balsamic vinegar.   (we obviously just tossed it all in a bowl and stirred together.  It was still tasty!)  :)