Hey have you ever heard the Christmas Balls song? Sausage balls, sausage balls, I got spicy sausage balls. Hang them up like Santa Clause, I got sausage balls. Trust me that was very funny.
4 cups shredded cheddar cheese
2 lbs spicy bulk sausage
1 1/2 cups baking mix
1 tsp garlic powder
1/2 tsp red cayenne pepper (add more if you like)
1/2 tbsp Texas Pete
Preheat oven to 375 degrees. Sift baking mix and dry spices together. By hand mix together sausage, cheese, baking mix and hot sauce. Form into 1 inch balls, place on ungreased cookie sheet, bake for 10 till 15 minutes, until golden brown.
Saturday, March 14, 2009
Kickin' Sausage Balls
Colette's Bread Puddin'
My family was introduced to the joy of bread pudding from our friend Colette Shultz. She also taught us about grilled PB&J sandwiches. We are larger and happier.
2 cups sugar
5 eggs
2 cups of 1/2 and 1/2
3 cups of stale French or Italian bread into 1" cubes
1/2 cup of brown sugar
1/2 cup butter softened
(optional) 1/2 cups raisins and 1/2 cup of nuts
Put bread into a casserole dish. Mix sugar, eggs and milk together add vanilla. Pour over bread cubes. Let sit for about 10 minutes. In another bowl mix together brown sugar, butter, raisins, and nuts. Sprinkle over the top of bread mixture and bake at 350 degrees for 40 minutes.
This is a very rich dessert and you can top with vanilla ice cream or whipped cream just a little dab will do.
Cookie Shooter Cookies
1 box white cake mix
2 1/2 cups of all purpose flour
1 lb of unsalted butter
1 tsp almond extract
Melt 2 sticks of butter in microwave. Cut next two sticks into one inch pieces into melted butter. Mix until creamy consistency.
Sift cake mix and flour together to remove any lumps. Add cake mix to butter and mix until well blended.
Bake at 350 degrees; until lightly golden.
Variations:
*Replace half of the butter with a 1/2 of peanut butter
*Use different flavored cake mix such as lemon or chocolate
*Make a gingerbread buy replacing a 1/4 cup of flour with cocoa powder and add ground ginger and/or pumpkin spice
Monday, March 2, 2009
Potato Slabs
(no measurements version)
Large cookie sheet
3 or 4 large russet potatoes
around a 1/4 cup of vegetable oil
Shredded cheddar
sour cream
favorite spices
First preheat oven to 375 degrees. Wash the potatoes really well, then slice lengthwise into 1/4 slabs. Lay each slab onto cookie sheet until sheet is covered. Do not overlap slabs. Drizzle on oil and add a little more if you feel like it. Sprinkle on your favorite spices. I used Nature's Season salt, powdered garlic, oregano, fresh ground pepper, and a light sprinkling of dill weed. Bake until sides look a little crispy. Check the bottom of one of the slabs to see if it is lightly browned. If you want it darker bake a little longer. Sprinkle shredded cheese on top and bake until cheese is gooey and bubbly. The slabs can be a little greasy so blot them on a paper towel. Put a small dollop of sour cream on each slab and serve. You can also top it with bacon bits, green onion, or lay a fresh basil leaf on top. Make sure you smile and say "Heart attack anyone?" when you do.
Peanutbutter Cookies
3/4 cup peanut butter
1/2 cup shortening
1/4 cup brown sugar
3 tbs milk
1 tsp vanilla
1 egg
1 3/4 cup flour
3/4 tsp baking soda
3/4 tsp salt
With a mixer cream together peanut butter, shortening,sugar, milk and vanilla. Add egg and give it a quick mix. Then slowly add in flour. Roll dough into 1 inch balls and place onto an ungreased cookie sheet. Press a fork into cookies to create the all important criss cross pattern. Dip fork into some cold water to prevent it from sticking to cookies. Bake at 375 degrees for 10 minutes until lightly browned. These are awesome with Nutella drizzled on them. Just warm the Nutella in the microwave to make it drizzable. Drizzable, like it? Its my new word.
1/2 cup shortening
1/4 cup brown sugar
3 tbs milk
1 tsp vanilla
1 egg
1 3/4 cup flour
3/4 tsp baking soda
3/4 tsp salt
With a mixer cream together peanut butter, shortening,sugar, milk and vanilla. Add egg and give it a quick mix. Then slowly add in flour. Roll dough into 1 inch balls and place onto an ungreased cookie sheet. Press a fork into cookies to create the all important criss cross pattern. Dip fork into some cold water to prevent it from sticking to cookies. Bake at 375 degrees for 10 minutes until lightly browned. These are awesome with Nutella drizzled on them. Just warm the Nutella in the microwave to make it drizzable. Drizzable, like it? Its my new word.
Blueberry Bread
BREAD:
2 & 1/4 cups all purpose flour
1 tablespoon baking powder
1 cup sugar
1/2 cup shortening
2 eggs
1 tsp vanilla extract
2/3 cup milk
2 cups of fresh or thawed frozen blueberries
CRUMB MIXTURE:
1 cup sugar
1 cup flour
1/2 cup (1 stick) butter
1/2 tsp almond extract
1/2 cup sliced almonds
Mix together flour and baking powder with a wire wisk and set aside
Beat sugar and shortening in a mixing bowl until light and fluffy. Beat in eggs and vinilla until well blended.
Add the dry ingredients alternately with the milk, mixing well after each addition. Fold in blueberries and spoon into two loaf pans sprayed with cooking spray.
Mix together crumb mixture (minus the almonds) until crumbly. Sprinkle topping over bread and then sprinkle with almonds.
Bake at 350 degrees for 45 minutes or until a toothpick inserted comes out clean.
2 & 1/4 cups all purpose flour
1 tablespoon baking powder
1 cup sugar
1/2 cup shortening
2 eggs
1 tsp vanilla extract
2/3 cup milk
2 cups of fresh or thawed frozen blueberries
CRUMB MIXTURE:
1 cup sugar
1 cup flour
1/2 cup (1 stick) butter
1/2 tsp almond extract
1/2 cup sliced almonds
Mix together flour and baking powder with a wire wisk and set aside
Beat sugar and shortening in a mixing bowl until light and fluffy. Beat in eggs and vinilla until well blended.
Add the dry ingredients alternately with the milk, mixing well after each addition. Fold in blueberries and spoon into two loaf pans sprayed with cooking spray.
Mix together crumb mixture (minus the almonds) until crumbly. Sprinkle topping over bread and then sprinkle with almonds.
Bake at 350 degrees for 45 minutes or until a toothpick inserted comes out clean.
Potato soup
During the Spring you still get cold rains and they make you want to huddle up at home. Also during Spring I like to add bits of green in everything I cook and my soups are no exception. This recipe includes the steps to make a simple roux. Roux is one of those hard things to explain you have to go by what you see and what you feel when you stir. If you are new to rouxs this might not turn out right but it is still good practice. Just don't let it burn. This takes a lot of work but it is worth it.
Potato Soup
10 medium sized potatoes (I prefer Yukon golds for their color)
3 quarts of chicken broth
1 lb of smoked sausage, or ham, chopped
1 package of frozen broccoli (optional)
2 medium onions chopped
4 tbsp butter
8 - 10 tbsp flour
3 cups of cold milk
1 tsp of season salt
1 tsp garlic powder
1 tsp oregano
1 tsp black pepper
1 tbsp salt
Peel and chop potatoes into large bite size pieces. Boil potatoes with chicken broth, add more water if needed to cover potatoes, and add salt. Boil until slightly tender but still firm in the centers. While potatoes are boiling sautee onions.
When potatoes are done start roux in a heavy pot. Combine 8 tbsp flour and seasonings. Melt butter and add flour mixture, stirring constantly. Stir until thick and kinda bubbly, if you think you need a little more flour then please do. You want your roux mixture to be about the texture of wet concrete. Slowly add cold milk constantly stirring. Slowly turn up the heat until liquid starts a light boil. Keep stirring and allow to lightly boil for one minute. You want to keep stirring to prevent from breaking the sauce, causing lumps, and possible burning your sauce.
Stir in part of the liquid from boiled potatoes; then add onions, broccoli, sausage, and potatoes. Pour in more of remaining potato liquid until contents of soup is covered with an inch of liquid. Stir throughly then allow to simmer for one hour. Stir soup often and turn down heat if soup starts to stick to bottom of pot.
When the soup is done you will have a great velvety and hearty soup. You can sprinkle on cheddar cheese, serve with your favorite bread, or serve in a bread bowl. I love potato soup, I like to curl up in a chair with my green blanket, and cuddle the warm bowl while I eat. Enjoy!
Potato Soup
10 medium sized potatoes (I prefer Yukon golds for their color)
3 quarts of chicken broth
1 lb of smoked sausage, or ham, chopped
1 package of frozen broccoli (optional)
2 medium onions chopped
4 tbsp butter
8 - 10 tbsp flour
3 cups of cold milk
1 tsp of season salt
1 tsp garlic powder
1 tsp oregano
1 tsp black pepper
1 tbsp salt
Peel and chop potatoes into large bite size pieces. Boil potatoes with chicken broth, add more water if needed to cover potatoes, and add salt. Boil until slightly tender but still firm in the centers. While potatoes are boiling sautee onions.
When potatoes are done start roux in a heavy pot. Combine 8 tbsp flour and seasonings. Melt butter and add flour mixture, stirring constantly. Stir until thick and kinda bubbly, if you think you need a little more flour then please do. You want your roux mixture to be about the texture of wet concrete. Slowly add cold milk constantly stirring. Slowly turn up the heat until liquid starts a light boil. Keep stirring and allow to lightly boil for one minute. You want to keep stirring to prevent from breaking the sauce, causing lumps, and possible burning your sauce.
Stir in part of the liquid from boiled potatoes; then add onions, broccoli, sausage, and potatoes. Pour in more of remaining potato liquid until contents of soup is covered with an inch of liquid. Stir throughly then allow to simmer for one hour. Stir soup often and turn down heat if soup starts to stick to bottom of pot.
When the soup is done you will have a great velvety and hearty soup. You can sprinkle on cheddar cheese, serve with your favorite bread, or serve in a bread bowl. I love potato soup, I like to curl up in a chair with my green blanket, and cuddle the warm bowl while I eat. Enjoy!
Subscribe to:
Posts (Atom)
