Ingredients
2 packets (2 1/4 cups) Bisquick
2/3 cup milk
1 cup mild cheddar cheese, shredded
1 pkg. Rudy's Farm or Nantahala sausage
Directions
Mix the Bisquick and milk. Stir in the shredded cheese and the
sausage. Make into balls about the size of a melon ball. Bake on
a greased cookie sheet at 400 degrees 10-15 minutes or until
browned. Each batch makes about 45 sausage balls.
To make ahead, prepare as above, but don't bake. Place the
sausage balls on a cookie sheet and put it in the freezer until
they are completely frozen. Store in a zip-style freezer bag and
use as needed. These don't have to be thawed. Just bake until
browned.
2 packets (2 1/4 cups) Bisquick
2/3 cup milk
1 cup mild cheddar cheese, shredded
1 pkg. Rudy's Farm or Nantahala sausage
Directions
Mix the Bisquick and milk. Stir in the shredded cheese and the
sausage. Make into balls about the size of a melon ball. Bake on
a greased cookie sheet at 400 degrees 10-15 minutes or until
browned. Each batch makes about 45 sausage balls.
To make ahead, prepare as above, but don't bake. Place the
sausage balls on a cookie sheet and put it in the freezer until
they are completely frozen. Store in a zip-style freezer bag and
use as needed. These don't have to be thawed. Just bake until
browned.
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SLW Recipe 1
Sausage Balls
"I've made thousands of these sausage balls over the
years. They are a great finger food and are also
wonderful to serve for breakfast." ~ Michelle Cox
Sausage Balls
"I've made thousands of these sausage balls over the
years. They are a great finger food and are also
wonderful to serve for breakfast." ~ Michelle Cox
SLW Recipe 3
Crockpot Dried Beans
"This is a good budget-stretcher. These are so good with a
pan of hot cornbread on a cold winter day." Michelle Cox
Ingredients
1 lb. bag dried beans
(yellow eyes, pinto beans...)
Salt to taste
Water
Seasoning meat - ham, salt pork, ham hock ... (I cook mine
with low-fat ham)
Directions
Sometimes there are little hunks of dirt and rocks mixed in with
the beans so wash them carefully. Place in the crockpot and
cover generously with water; let soak. (When I prepare these
for supper I soak them overnight and then put them on to cook
the next morning.) When ready to begin cooking, drain off the
water they soaked in and cover them with boiling water. Add
the seasoning meat and salt. Cook all day on low or about 5
hours on high. Serve with cornbread.
SLW Recipe 2
Tropical Cream Cheese Spread
By Michelle Cox
Ingredients
16 oz. cream cheese, softened
1/2 cup granulated sugar
1/2 tsp. coconut extract
1/2 cup shredded coconut
11 oz. can mandarin oranges
8 oz. can crushed pineapple
Maraschino cherries
Directions
Whip the cream cheese, sugar, and coconut extract; add the
coconut. Drain the mandarin oranges and crushed pineapple. (If
molding in a shape, I'd suggest using paper towels to gently
squeeze the excess moisture from the mandarin oranges and
pineapple.) Garnish with maraschino cherries. Serve with
cinnamon sugar tortilla or pita chips.
Crockpot Dried Beans
"This is a good budget-stretcher. These are so good with a
pan of hot cornbread on a cold winter day." Michelle Cox
Ingredients
1 lb. bag dried beans
(yellow eyes, pinto beans...)
Salt to taste
Water
Seasoning meat - ham, salt pork, ham hock ... (I cook mine
with low-fat ham)
Directions
Sometimes there are little hunks of dirt and rocks mixed in with
the beans so wash them carefully. Place in the crockpot and
cover generously with water; let soak. (When I prepare these
for supper I soak them overnight and then put them on to cook
the next morning.) When ready to begin cooking, drain off the
water they soaked in and cover them with boiling water. Add
the seasoning meat and salt. Cook all day on low or about 5
hours on high. Serve with cornbread.
SLW Recipe 2
Tropical Cream Cheese Spread
By Michelle Cox
Ingredients
16 oz. cream cheese, softened
1/2 cup granulated sugar
1/2 tsp. coconut extract
1/2 cup shredded coconut
11 oz. can mandarin oranges
8 oz. can crushed pineapple
Maraschino cherries
Directions
Whip the cream cheese, sugar, and coconut extract; add the
coconut. Drain the mandarin oranges and crushed pineapple. (If
molding in a shape, I'd suggest using paper towels to gently
squeeze the excess moisture from the mandarin oranges and
pineapple.) Garnish with maraschino cherries. Serve with
cinnamon sugar tortilla or pita chips.