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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Bacon Cheddar Dip

December 20, 2011 by

This Taste of Home recipe (original here) is a simple dip with a homemade taste. The note with the recipe explains, “Give this recipe a try if you’re looking for a deliciously different dip to serve with crackers, potato chips or vegetables. Ranch salad dressing adds a little zest.” Bacon Cheddar Dip is the twentieth of my 25 Appetizers of Christmas.

Ingredients

  • 2 cups (16 oz) sour cream
  • 1 cup (4 oz) finely shredded cheddar cheese
  • 1 envelope ranch salad dressing mix
  • 2 to 4 bacon strips, cooked and crumbled
  • Crackers and/or assorted fresh vegetables

Directions

  1. In a large bowl, combine the sour cream, cheddar cheese, salad dressing mix and bacon.
  2. Cover and refrigerate for at least 1 hour.
  3. Serve with crackers and/or vegetables.

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Mom’s Cheese Ball

December 19, 2011 by

Every Christmas, for as long as I can remember, Mama has made these cheese balls. I’m not sure when the tradition started, but I know it cannot be Christmas until these are made and chilling in the refrigerator. So today, in honor of my Mom’s birthday, here is her recipe for Cheese Ball, the nineteenth of my 25 Appetizers of Christmas.

Ingredients

  • 2 jars Kraft Old English Cheese or 16 oz Kakauna sharp cheese
  • 4 oz. Cream Cheese (one block)
  • Small container of Bleu Cheese
  • Granulated Garlic
  • Pecans, chopped
  • Cherry

Directions

  1. Wet a large mixing bowl and sprinkle with granulated garlic.
  2. Place cheeses in the bowl, and allow to sit and warm for about one hour.
  3. Once cheeses have softened, mix well.
  4. Form balls and roll in chopped pecans.
  5. Add a cherry to the center, top.
  6. Cover and refrigerate until firm.
  7. Serve on crackers (we usually use Wheat Thins) or cocktail rye bread.

Variations

  • We have frozen these cheese balls as well. Simply allow the cheese ball to thaw in the refrigerator before serving.

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Almond Cheddar Appetizers

December 4, 2011 by

Another of Mom’s recipes, these appetizers are tasty, cheesy, and melty. Mmm. Almond Cheddar Appetizers are the fourth of my 25 Appetizers of Christmas.

Ingredients

  • 1 cup mayonnaise
  • 2 tsp Worcestershire sauce
  • 1 cup cheddar cheese, shredded
  • ½ cup onion, minced
  • ¾ c. slivered almonds, chopped
  • 8 bacon strips
  • 1 loaf French bread

Directions

  1. Toast almonds at 350° for 5-10 minutes.
  2. Cut bacon into ¼-inch pieces, fry and drain.
  3. Cut bread into ½-inch slices and cut slices in half.
  4. Combine mayonnaise, Worcestershire sauce, cheese, onion, almonds and bacon together in small bowl.
  5. Spread on bread halves, and place on a greased baking sheet.
  6. Bake at 400° for 8-10 minutes or until bubbly.

Variations

  • To make ahead, assemble and place on cookie sheet. Cover and freeze for 1 hour. Place in Ziploc bags to store for up to two months.

Time Required: 1½ hours

Servings: 48

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Corn, Ham and Potato Scallop

November 30, 2011 by

This simple crockpot casserole from Betty Crocker recipe (original here) is a warm and cheesy treat. The Expert Tips with the recipe suggest that you can “Substitute cooked roast beef for the ham.”

Ingredients

  • 6 cups 1-inch cubes peeled baking potatoes
  • 1½ cups cubed fully cooked ham
  • 1 can (15¼ oz) whole kernel corn, drained
  • ¼ cup chopped green bell pepper
  • 2 teaspoons instant minced onion
  • 1can (10¾ oz) condensed Cheddar cheese soup
  • ½ cup milk
  • 2 tablespoons all-purpose flour

Directions

  1. Mix potatoes, ham, corn, bell pepper and onion in 3 1/2- to 4-quart slow cooker.
  2. Mix soup, milk and flour in small bowl; beat with wire whisk until smooth.
  3. Pour soup mixture over potato mixture; stir gently to mix.
  4. Cover and cook on Low heat setting 7 to 9 hours.

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Paula Deen’s Broccoli Casserole

November 24, 2011 by

Here’s another recipe I discovered during the Food Network Thanksgiving shows a few years ago. During the show where Paula makes this casserole, she says it’s not Thanksgiving unless it’s on the table (original here).

Ingredients

  • 2 (10-ounce) packages frozen chopped broccoli, cooked and drained
  • 1 cup mayonnaise
  • 1 cup grated sharp cheddar
  • 1 (10 3/4-ounce) can condensed cream of mushroom soup
  • 2 eggs, lightly beaten
  • 2 cups crushed crackers
  • 2 tablespoons butter, melted

Directions

  1. Preheat oven to 350°F.
  2. Spray a 13 by 9-inch baking dish with vegetable oil cooking spray.
  3. In a large mixing bowl, combine broccoli, mayonnaise, cheese, soup and eggs.
  4. Mix well with a metal spoon.
  5. Place the mixture in the prepared baking dish.
  6. Top with the crushed crackers and pour the melted butter evenly over the crackers.
  7. Bake for 35 minutes or until set and browned.

Variations

  • We’ve also tried this recipe with Cream of Chicken & Mushroom soup and with Cheddar Cheese soup to vary the taste.
  • Add some chopped chicken or turkey for a main dish.

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Three-Cheese Mashed Potato Casserole

November 18, 2011 by

Everyone here loves cheese, so this recipe from the April 2003 issue of Southern Living (original here) is going to be a sure-fire hit. The note with the recipe says, “The cheese in this mashed potato casserole is really what sets it apart from other casseroles. A blend of cheddar, muenster and cream cheese creates a dish of rich, gooey goodness.”

Ingredients

  • 4 large potatoes, peeled and cubed
  • 1 cup sour cream
  • 1 (3-ounce) package cream cheese, softened
  • 1/4 cup butter or margarine, softened
  • 2/3 cup milk
  • 1/2 cup (2 ounces) shredded Cheddar cheese
  • 1/2 cup (2 ounces) shredded Muenster cheese
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper

Directions

  1. Preheat oven to 400°.
  2. Cook potatoes in boiling water to cover 15 minutes or until tender. Drain.
  3. Beat potatoes and next 3 ingredients at medium speed with an electric mixer until smooth.
  4. Stir in milk and remaining ingredients.
  5. Spoon into a lightly greased 2-quart baking dish.
  6. Bake, uncovered, at 400° for 15 to 20 minutes or until thoroughly heated.

Variations

  • Frozen mashed potatoes may be substituted for the cooked potatoes. Prepare frozen mashed potatoes according to package directions for 4 servings. Proceed with recipe as directed.
  • If you’re working ahead, casserole can be prepared and refrigerated. After spooning in baking dish, cover and chill 8 hours, if desired; let stand at room temperature 30 minutes before baking.

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