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Hash Browns with Sausage Gravy


Hash Browns with Sausage Gravy



Biscuits and gravy are an old favorite of mine. I could make gluten free biscuits for this recipe, but I decided it would be fun to put the gravy over hash browns. I went for a hash brown patty because they get extra crispy when baked in the oven.



8-10 hash brown patties
1/2 stick butter
½ yellow onion, minced
3 cloves garlic, minced
4 oz. white mushrooms, diced (about five medium mushrooms)
1 lb. mild sausage meat
1 tsp. black pepper
1 tsp. salt
2 c. half and half



Cook the hash browns according to their instructions in the oven. I always coat each side in a little bit of butter to help crisp them up. In a large skillet cook the onion and garlic in the butter for about three minutes over medium heat before adding the mushrooms. Continue cooking for about three more minutes before adding the sausage. Cook the sausage, stirring frequently, until the sausage and the mushrooms have begun to brown. Add the half and half, the salt, and the pepper, and reduce the head to medium low. You will need to stir constantly until the liquid reduces to a gravy consistency. This takes some time but it makes great gravy. When the gravy is thick, spoon it over the hash browns and enjoy!





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Crustless Pumpkin Pie

This sophisticated version of pumpkin pie is amazingly smooth & rich. It is also Gluten-Free & free of Refined Sugar. 


Ingredients:

29oz pumpkin puree - 1 lg. can
1 stick unsalted butter - softened
8oz cream cheese - softened
5 eggs
1 tbsp. vanilla extract
1 tsp. pumpkin pie spice
1/2 c. honey
1 c. GF flour 






Whipped cream:

1 c. heavy cream
1 tsp. vanilla extract




Honey to drizzle on top.





Making it Happen:

Combine all of the ingredients for the pie in a mixing bowl and mix on medium speed until well combined. When the batter is smooth, pour it into a greased 9x13 baking pan and bake in an oven pre-heated to 350 degrees for one hour.





Allow the pie to cool for 30 minutes before slicing.




To make the whipped cream, blend the chilled heavy cream in a chilled bowl on high speed until it begins to thicken, add the vanilla and continue blending until the cream is thick. 





Plate pie with whipped cream & drizzle with honey. Enjoy!