Thursday’s Tasty Recipe
Summer is flying by and the football season is fast approaching. Many teams begin training camp this very weekend. And with the coming of football season comes “tail gating time.” Or at least, tail gating food you can enjoy right at home.
However, you don’t have to fire up the grill for this tasty little appetizer, you just make them up and pop ‘em in the oven for twenty minutes and chow down.
When Sunday rolls around and you need something for the gang to enjoy or just some finger food to munch on, it’s hard to beat sausage cheese balls. This recipe makes the most delicious sausage balls I, and many others, have ever eaten. And it makes a bunch.
I remember the first time someone asked me if I liked sausage balls, I replied, “I don’t know, I’ve never attended one.”
The beauty of these tasty little morsels is that uncooked; they freeze well and can be pulled out and baked at a moments notice.
I halved this recipe and it still makes three (3) dozen.
You will need:
1-16 oz. package of pork sausage (hot or mild)
¾ Cup all-purpose baking mix (I use Bisquick)
8 oz. (2 cups) shredded sharp Cheddar cheese
1/4 Cup finely chopped onion
1-Teaspoon black pepper
1 Tsp minced garlic (optional)
Preheat oven to 375 degrees F. Combine all ingredients in a large bowl (I wear thin deli gloves for mixing)
Mix well. Form into 1” balls. Place the sausage balls on an ungreased baking sheet and bake for 18-20 minutes or until golden brown.
If you make these in advance and freeze them, remove from freezer and thaw for 15 minutes then bake in preheated oven for 20-25 minutes.
And there you have it. A simple and delicious batch of the best sausage cheese balls you ever tasted!
Have you ever thrown together a salad only to realize that you have no salad dressing? With just a few key ingredients, you will be able to whip a personal salad dressing in minutes.
Jar shakers are the coolest way to create a quick and delicious dressing in no time.
Here’s all you do.
¼ clove of garlic or minced equivalent. Put the garlic, 1 teaspoon of Dijon mustard, 2 Tablespoons of red or white-wine vinegar, and 6 Tablespoons of extra virgin olive oil into a jam jar with a pinch of sea salt and freshly ground black pepper.
Put the lid on the jar and shake it all up. That’s all there is to this natural and tasty homemade dressing.
1/3 cup natural yogurt-2 Tablespoons of red or white vinegar and 1 Tablespoon of extra virgin olive oil into a jar with a pinch of sea salt and some freshly ground black pepper. Put on the lid and shake.
Put 6 Tablespoons of extra virgin olive oil and 2 Tablespoons of balsamic vinegar in a jar along with a pinch of sea salt and some freshly ground black pepper. Put the lid on the jar and shake it well.