Sausage Cheese Balls

December 25, 2011 by

I discovered this recipe when I was babysitting for a couple who were planning a party and hired me to make appetizers while they were out at a concert. They brought their friends back after the concert, and I had the appetizers ready for everyone to eat. Since then, I’ve made them many times for friends and family. They’re a simple stand-by that is widely loved (Even Paula Deen has a version of this recipe). Sausage Cheese Balls are the twenty-fifth of my 25 Appetizers of Christmas.

Ingredients

  • 3 cups Bisquick
  • 1 lb bulk pork sausage
  • 4 cups (16 oz) shredded Cheddar cheese

Directions

  1. Heat oven to 350ºF.
  2. Spray cookie sheet lightly with nonstick spray.
  3. Combine ingredients thoroughly in a mixing bowl.
  4. Shape into 1-inch balls.
  5. Bake 20 to 25 minutes, or until brown.
  6. Serve warm.

Variations

  • I have made and frozen the unbaked balls at least a month in advance. Either thaw before baking, or increase baking time to about 30 minutes if cooked from frozen.
  • I have substituted ground beef for the sausage in this recipe for tasty results. I’ve also made pizza variation with Italian sausage, mozzarella or Italian blend cheese, and, if desired, a bit of Italian seasoning.

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Spinach-Cheese Balls

December 17, 2011 by

Here’s a tasty appetizer from Betty Crocker (original here) that you can make ahead and freeze. Just pop them out of the freezer and bake them as needed. They’re great to have on hand for last-minute snacks. Spinach-Cheese Balls are the seventeenth of my 25 Appetizers of Christmas.

Ingredients

  • 1 box (9 oz) frozen spinach, thawed, squeezed to drain
  • 1 cup Original Bisquick® mix
  • 2 cups (8 oz) shredded mozzarella cheese
  • 1 egg
  • 2 teaspoons Italian seasoning
  • 1 teaspoon garlic salt
  • 1 cup tomato pasta sauce, if desired

Directions

  1. Heat oven to 400°F.
  2. Spray cookie sheet with cooking spray.
  3. In large bowl, mix all ingredients, except pasta sauce.
  4. Shape mixture into 1-inch balls; place on cookie sheet.
  5. Bake 10 to 15 minutes or until golden brown.
  6. Immediately remove from pan. Serve with pasta sauce.

Variations

  • Cover and freeze unbaked balls up to 1 month. Heat oven to 350ºF. Place frozen balls on ungreased cookie sheet. Bake 25 to 30 minutes or until brown.

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Mini Pumpkin Biscuits

November 23, 2011 by

Here’s a cute biscuit that makes me think I’ll consider Jack’o’lanterns for Thanksgiving. How could you not want to make such cute biscuits? The photo and the recipe are from the Betty Crocker website (original here).

Ingredients

  • Mini Pumpkin Biscuits2 cups Bisquick® Original baking mix
  • 3/4 cup mashed cooked sweet potatoes
  • 1/4 cup warm water (105° to 115°)
  • 1 tablespoon sugar
  • 12 whole cashews
  • 36 raisins
  • 1 egg, beaten
  • 2 drops red food color

Directions

  1. Heat oven to 350°.
  2. Stir baking mix, sweet potatoes, water and sugar until soft dough forms.
  3. Turn dough onto surface dusted with baking mix; gently roll in baking mix to coat.
  4. Shape into ball; knead 10 times.
  5. Shape dough into 12 balls.
  6. Place on ungreased cookie sheet.
  7. Insert round end of cashew into top of each ball.
  8. Make face of pumpkin by inserting raisins for eyes and nose in side of each ball.
  9. Mix egg and food color; brush over pumpkins.
  10. Bake 15 to 20 minutes or until light golden brown. Serve warm.

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