Ingredients 1 lb hot sausage, uncooked (or any sausage you prefer) 8 oz cream cheese, softened 1 1/4 cups Bisquick 4 oz cheddar cheese, shredded
Method Preheat oven to 400F. Mix all ingredients until well combined. (I use my KitchenAid mixer with the dough hook attachment) Roll into 1-inch balls. Bake for 20-25 minutes, or until brown. Sausage balls may be frozen uncooked. If baking frozen, add a few minutes to the baking time. Enjoy!
Notes You can use Gluten Free Bisquick for those that are Celiac or eating Gluten Free! From Bisquick
Ingredients 2/3 c. Minute Rice 2 3/4 c. milk 1/3 c. sugar 1 tbsp. butter… 1/2 tsp. salt 1/2 tsp. vanilla 1/4 tsp. nutmeg Cinnamon 1/2 c. raisins
Method Combine Minute Rice, milk and raisins, sugar, butter, salt, vanilla and nutmeg in a buttered 1 quart baking dish. Bake in 350 degree oven for 1 hour, stirring after 15 minutes and again when pudding is done. Sprinkle with cinnamon. Serve warm or chilled. Pudding thickens as it stands.
Ingredients 6 oz. thin spaghetti 1 lb. ground beef 1 small onion, chopped 1/2 bell pepper, chopped (I only had orange but any would work) 1 small can of whole kernel corn, drained 1 pkg. taco seasoning 3/4 C. water 1/2 C. salsa, I used a little more 1 1/2 C. shredded Colby jack cheese
Procedure Bring a pot of water to a boil and cook spaghetti according to pkg. directions. Meanwhile, brown ground beef in a large skillet, drain grease and add in the onion and peppers. Cook till onion becomes tender. Add in taco seasoning and the water, stir well. Add in the salsa, corn and strained pasta. Combine well and then add 3/4 C. of the cheese. Toss to combine well and pour into a lightly greased baking dish. Top with remaining cheese and bake at 350 degrees for 10-15 minutes or until cheese is bubbly. Serve with shredded lettuce and tortilla chips.
Ingredients for the Cake 2 cups sugar 3-1/4 cups flour 1 tbsp baking powder 1 tsp salt 12 tbsps butter softened 1-1/2 cup milk room temp 1 tbsp vanilla 4 large eggs 1 8oz package strawberry gelatin 1 cup puréed strawberries (measure strawberries before you purée them) Zest from one lemon I added 2 drops magenta coloring
Ingredients for glaze 1- 1/2 cups powdered sugar Juice from two lemons 2 drops yellow food color
Preheat oven 350 Grease cake pan of your choice (I used the Heritage pan)
In mixing bowl whisk together sugar, flour, gelatin, baking powder and salt. Add butter and beat with mixer on low speed until mixture looks sandy. Combine the milk and vanilla and add all at once. Mix at low speed for 30 sec. then increase speed to medium and beat for 30 sec.
Scrape the bottom and sides of the mixing bowl. With mixer running at low speed add 1 egg at a time mixing 30 sec. after each egg. Scrape bowl and beat at medium high speed for 30 sec.
Fold in strawberry purée and zest of one lemon. Transfer batter to pan of choice.
Bake 35-40 minutes or until toothpick inserted into cake comes out clean. Remove from oven allow to cool for 5 minutes. Turn onto wire rack and allow to cool completely. (Don’t remove pan until completely cool)
Glaze: Mix powdered sugar, juice from 2 lemons and food color. Whisk together completely. Microwave 10 seconds. Drizzle over cake. Garnish with fresh strawberries.
Ingredients: 16 chicken drumsticks (or a combination of drumsticks and thighs) 1 1/2 cups buttermilk 1 1/2 tablespoons Tabasco sauce 2 teaspoons salt 2 tablespoons black pepper (divided) 2 cups all-purpose flour 1 teaspoon cayenne pepper Vegetable oil (for frying, about 3 cups)
Directions: Heat the warming drawer or oven to 200 F. Pat the chicken with paper towels to dry. In a large bowl, combine the buttermilk, Tabasco sauce, salt, and 1 tablespoon of black pepper. Add the chicken legs to the mixture and toss to coat. Cover and refrigerate with the marinade for at least 1 hour (or up to 24 hours). Remove the chicken from the buttermilk and let any excess buttermilk drip off. Combine the flour, additional 1 tablespoon black pepper, and the cayenne. Shake the chicken legs in the seasoned flour and place on a rack while waiting for the oil to heat. In a large, heavy saucepan or deep skillet or sauté pan, heat at least 3 cups of oil to about 365 F. Fry the chicken legs in batches for about 10 minutes, turning once. To check for doneness, use an instant-read food thermometer inserted in the thickest part of the largest drumstick, not touching bone. The minimum safe temperature for poultry is 165 F. Remove the chicken to paper towels to drain. Place the drained chicken on a baking sheet, cover loosely with foil, and move to the warming drawer or oven to keep warm while frying subsequent batches. Serve And Enjoy!
Tip: In deep-frying, the food is completely immersed in the oil, while in pan-frying the food is placed in enough oil to cover the bottom and sides. making it necessary to turn the pieces over to fry both sides. Three cups of oil will give you a depth of 1/2-inch in a deep 10-inch skillet and is sufficient to pan-fry.
Ingredients 2 bone ribeye steaks about 1 1/2 inches thick each steak should weigh about a pound oil to coat grill sea salt and black pepper or your favorite steak house seasoning My Seasoning blend 2 tablespoons Montreal steak seasoning 1 tablespoon brown sugar 1 teaspoon smoked paprika 1/2 teaspoon tumeric 1/2 teaspoon chili powder* optional US Customary – Metric
Instructions Remove the steak from the refrigerator and let it reach room temperature — around 30 minutes. Trim excess fat to avoid flare-ups, and vertically slash the thin piece of fat around the outside of the steak to keep it from curling. Liberally apply sea salt and black pepper(or your favorite steak house seasoning blend) . Flip the steak and repeat the process. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place the steak at the hottest part of the grate, directly above the coals, and let it sear for two to three minutes, then flip the steak and sear the other side for two to three minutes. (During the searing process, resist the urge to move the steak around with the tongs, as this will prevent optimal grill marks. Close the lid to prevent flare-ups.) After the steak is properly seared, if it’s not finished, move it to the warm side of the grate (not directly over the coals), close the lid and continue to cook the steak until it’s at your desired temperature for doneness. You don’t need to flip the steak during this indirect grilling stage. Using a digital instant-read meat thermometer, check the temperature of the steak while it’s still on the grill. Grill the steak to your desired taste: 130°F for rare, 135°F medium-rare, 145°F medium, 150°F medium well and 160°F for well done. Keep in mind that the steak will continue to cook a few degrees more when it’s removed from the grill. After removing the steak from the grill, place on a cutting board, loosely cover it with aluminum foil, and allow it to “rest” for five minutes (the temperature will continue to rise a few degrees while the juices redistribute into the meat).
Ingredients 2 lbs good quality steak cut into 1 1/2 inch pieces (I used ribeye) 10 small button mushrooms 1 large red onion cut into 1 inch pieces 1 green bell pepper cut into 1 inch pieces 2 medium size potatoes cut into 1 1/2 inch pieces 1 bunch of asparagus 5 TBSP minced garlic 1/2 tsp salt 1 tsp black pepper 1 tsp onion powder 1 tsp Worcestershire sauce 1/4 cup EVOO 2 TBSP chopped parsley Pinch of red pepper flakes
Method Combine the EVOO, salt, pepper, garlic, onion pocwder, chopped parsley, Worcestershire sauce and red pepper flakes and place into a heavy duty resealable bag then add in your steak and let marinade for 2 hours up to overnight
In a well oiled hot pan lightly brown the potatoes on all sides then set aside
Toss asparagus with salt, pepper and EVOO then grill for about 3-5 minutes
Bring grill to medium heat and brush with EVOO Thread your steak, onion, pepper, potato alternately onto the skewers Grill for about 3 minutes on each side for medium well steak.
Ingredients 2 pounds mushrooms 1 tablespoon oil 3 tablespoons balsamic vinegar 2 tablespoons soy sauce (or tamari) 3 cloves garlic, chopped 1/2 teaspoon thyme, chopped salt and pepper to taste
Directions Toss the mushrooms in the oil, balsamic vinegar, soy sauce, garlic, thyme, salt and pepper, arrange in a single layer on a baking pan and roast in a preheated 400F/200C oven until the mushrooms are tender, about 20 minutes, mixing half way through.
Ingredients: 2 cups water 2 cups uncooked instant rice 2 (10 ounce) cans chunk chicken, drained 1 (10.75 ounce) can condensed cream of mushroom soup 1 (10.75 ounce) can condensed cream of chicken soup 1/4 cup butter 1 cup milk 1 (16 ounce) package frozen chopped broccoli 1 small white onion, chopped 1 pound processed cheese food See also Red Velvet Better Than Sex Cake
Directions: Preheat oven to 350 degrees F In a medium pan, heat the water to the point of boiling. Blend in the rice, spread, and remove from heat. Let it stand for five minutes. In a 9 x 13-inch heating dish, blend the rice, chicken, cream of mushroom soup, cream of chicken soup, butter, milk, broccoli, onion, and prepared cheddar. Prepare in the preheated oven for 30 to 35 minutes, or until cheddar is softened. This dish turned out nowhere close to tasteless!
For the Dough: 3¼ cups all-purpose flour ½ cup yellow cornmeal 1½ teaspoons salt 2 teaspoons sugar 2¼ teaspoons instant yeast 1¼ cups water, room temperature 3 tablespoons unsalted butter, melted 4 tablespoons unsalted butter, softened 1 teaspoon + 4 tablespoons olive oil, divided
For the Sauce: 2 tablespoons unsalted butter ¼ cup grated onion ¼ teaspoon dried oregano ½ teaspoon salt 2 garlic cloves, minced 1 (28-ounce) can crushed tomatoes ¼ teaspoon sugar 2 tablespoons coarsely chopped fresh basil 1 tablespoon olive oil Freshly ground black pepper For the Toppings: 1 pound mozzarella cheese, shredded (about 4 cups) (Pepperoni) ¼ cup grated Parmesan cheese
How to make it Make the Dough: Whisk together the flour, cornmeal, salt, sugar, and yeast in a large bowl. Add water and melted butter and mix on low speed, using a dough hook, until fully combined, 1 to 2 minutes, scraping sides and bottom of bowl occasionally. Increase speed to medium and knead until the dough is glossy and smooth and pulls away from sides of the bowl, 4 to 5 minutes. (You can easily make this by hand, mixing in the water and butter with a spatula and then kneading by hand.) Coat a large bowl with 1 teaspoon olive oil. Using a greased spatula, transfer the dough to the bowl, turning to coat the dough in oil; cover tightly with plastic wrap. Let rise at room temperature until nearly doubled in volume, 45 to 60 minutes. Make the Sauce: While dough rises, heat the butter in a medium saucepan over medium heat until melted. Add onion, oregano, and salt; cook, stirring occasionally until liquid has evaporated and onion is golden brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and sugar, increase heat to high, and bring to a simmer. Lower heat to medium-low and simmer until reduced to about 2½ cups, 25 to 30 minutes. Off the heat, stir in the basil and olive oil, then season with salt and pepper. Laminate the Dough: Turn the dough out onto dry work surface and roll into a 15×12-inch rectangle. Using an offset spatula, spread the softened butter over the surface of the dough, leaving a ½-inch border along the edges. Starting at the short end, roll the dough into a tight cylinder. With seam side down, flatten the cylinder into an 18×4-inch rectangle. Cut the rectangle in half crosswise. Working with one half, fold into thirds like a business letter; pinch seams together to form a ball. Repeat with the remaining half. Return balls to the oiled bowl, cover tightly with plastic wrap and let rise in refrigerator until nearly doubled in volume, 40 to 50 minutes. Meanwhile, adjust oven rack to lower position and preheat oven to 425 degrees F. Bake the Pizzas: Coat two 9-inch round cake pans with 2 tablespoons of olive oil each. Transfer 1 dough ball to dry work surface and roll out into a 13-inch circle. Transfer dough to the pan by rolling the dough loosely around a rolling pin and unrolling into the pan. Lightly press dough into the pan, working into corners and 1-inch upsides. If dough resists stretching, let it relax for 5 minutes before trying again. Repeat with remaining dough ball. For each pizza, sprinkle 2 cups mozzarella evenly over the surface of the dough. (If you’re using any meat or veggie toppings, add them now, on top of the cheese.) Spread 1¼ cups tomato sauce over the cheese (or toppings) and sprinkle 2 tablespoons Parmesan over the sauce. Bake until crust is golden brown, 20 to 30 minutes. Remove pizza from the oven and let rest 10 minutes before slicing and serving.