1 lb hot sausage, uncooked
8 oz cream cheese, softened
1 1/4 cups Bisquick
4 oz cheddar cheese, shredded
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 but I freeze mine after baking and cooling. . If baking frozen, add a few minutes to the baking time.
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2 to 3 sheets of heavy-duty foil
1 packet onion soup powder
10-12 baby red potatoes, thinly sliced
12 slices of cooked and crumbled bacon
1 small onion thinly sliced and diced
1 cup cheese (optional)
Salt and pepper to taste
3 tablespoons butter
Sour cream for serving (optional)
Spray each sheet of foil with cooking spray. Top each piece with equal portions of potatoes, bacon, 1 packet onion soup powder and mix. Add salt and pepper to taste. Add 1 tablespoon of butter to each serving. Wrap securely.
Grill for 20 to 30 minutes. Or you can bake it in the oven, at 350° for about 35 minutes or till done. Let stand 10 minutes before serving. Serve in foil, topped with sour cream if desired
2 pounds potatoes
1 large head of kale or cabbage
1 large onion
4 ounces of butter
A pinch of salt and pepper
1 cup of milk
Peel and divide the potatoes. Chop the onions and kale (or cabbage).
Layer a saucepan with the potatoes and add the salt and pepper. Layer the onion and kale (or cabbage) on top of the potatoes and add enough water to cover the mixture.
Bring to a boil and then simmer for 15 to 20 minutes or until the potatoes are tender. Mash the mixture adding the butter and milk to ensure a good consistency.
1 avocado (or whatever amount is on your plan)
1 tablespoon chipotle sauce (Tabasco or Louisiana)
1 tablespoon lime juice
¼ cup parmesan cheese (or any cheese of your choice, adjusted to fit your plan)
Salt and pepper
1. Slice the avocado in half and remove the stone. Prick all over with a fork, or cut criss-cross patterns with a knife. This allows the sauce to penetrate the flesh.
2. Pour the sauce over each half, then top with lime juice and salt and pepper.
3. Put a fourth of the cheese on each avocado half (or on the amount of avocado you are using). Place under the broiler for 1-2 minutes.
4. Top with remaining cheese and broil for another 1-2 minutes, until completely melted and avocado warmed through.
Fresh squeezed lemon
1/4 to 1/2 cup melted butter
1 additional tablespoon of lemon juice
1 teaspoon of fresh, or, 1/4 teaspoon of dried herbs of choice. Choices can include dill, tarragon, oregano or dried Herbs de Provence
Rinse artichokes. Cut the stem off the artichokes leaving 1/2 to 1 inch. With a sharp knife, slice the top of the artichoke off. Slice off about 1 to 1 1/4 inches of the top. Remove any tough outer leaves from the stem area.
With kitchen shears, snip the pointed tops of the individual leaves off. This is easy. Slip the shears under one of the leaves and just work your way around the artichoke. You can also do the leaf tips individual but this can be time consuming. Rub lemon juice around the snipped leaves.
There are many ways to cook the artichokes, including in the microwave. For this recipe, we are going to boil them. Bring a large pot of salted water to a boil. Add the artichokes and the stems which you had removed. Bring back to a boil and reduce heat. Cover and simmer for about 30 minutes. Artichokes are done when leaves pull off easily.
While the artichokes are boiling, prepare the herbed butter dipping sauce. Stir the selected herbs into the melted butter and warm. Stir in the 1 tablespoon of lemon juice.
Drain the artichokes when finished. I use a collander and place the artichokes upside down in it. You can use paper towels if you do not have a colander.
Turn artichokes right side up and place in a decorative soup bowl. Serve with the herbed butter dipping sauce.