Nothing fancy about this Spicy Sausage Cheese Balls recipe.  We just had a craving and conveniently had the ingredients on hand.  Or so we thought.  They’ll be a bonus recipe at the end for Bisquick from scratch.

We can all agree that most sausage balls we’ve had in the past were kind of dense and sorry to say, but dry.  This recipe uses a block of cream cheese plus 4 ounces of pepper jack cheese.  They are anything but dry and make the perfect bite sized appetizers.

I baked mine in mini muffin tins, but you could also place them on a shallow baking sheet lined with parchment paper.

I made a simple dipping sauce of mayonnaise, Dijon mustard, horseradish, apple cider vinegar and honey.

So whether you’re hosting a holiday party or getting ready to watch the big game, Spicy Sausage Cheese Balls are a crowd pleaser.  They can also be made ahead and frozen uncooked.  Just add a couple extra minutes to the cooking time if starting with frozen.

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Spicy Sausage Cheese Balls

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 40

Ingredients

• 1 lb. Hot bulk sausage
• 1 8- ounce block cream cheese softened
• 4 ounces pepper jack cheese shredded
• 1 1/4 cup Bisquick baking mix

Instructions

• Preheat oven to 400 degrees. Coat mini muffin tins with cooking spray.
• Combine ingredients, mixing well. Roll into 1-inch balls. Place into muffin tins.
• Bake 20-25 minutes until nicely browned. Serve with favorite dipping sauce.

Notes

Sausage balls can be frozen uncooked. When cooking frozen, add 2-3 additional minutes to cooking time.

For Bisquick baking mix (yield 2 1/4 cups):
Place following ingredients into a food processor.  Pulse until mix resembles cornmeal.
2 cups all-purpose flour
1/3 cup vegetable shortening, such as Crisco
1 Tbl. baking powder
1 tsp. salt
Store in air tight container in refrigerator.

adapted from My Baking Addiction.

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Someday I think I’d like to do an entire recipe series on ‘How to make this from that.’  In other words, how to enjoy dinner on day one, then turn the leftovers into a completely new meal (or two) the following days.  Our Roasted Veggie Pot Pie {with Herbed Biscuit Crust} is simply Roasted Veggie & White Bean Chowder with a heavenly layer of comfort baked on top.

We enjoyed the chowder so much and even commented on how it had a pot pie feel about it.

Did someone say pot pie?  He gave me the look.  I knew that leftover chowder was soon to become Roasted Veggie Pot Pie.

Because we were in the middle of an Eat Out of the Fridge/Pantry Week and there was no sign of pie crust in the house….I turned to a biscuit topping (yes, I took the easy way out).  We’ll call this our Herbed Biscuit Crust.

Bisquick baking mix, buttermilk, shredded Parmesan cheese, minced fresh herbs, and Mrs. Dash garlic & herb seasoning came together to make our drop biscuits.  Spooned over hot soup and baked until golden and yummy.

I posed this question to our Facebook fans last week.

Now that Fall is here what kind of recipes do you look forward to seeing in your newsfeed?
1. Soups, Stews & Chilis
2. Slow Cooker Recipes
3. Pumpkin & Winter Squash Dishes
4. Casseroles & Comfort Food
5. Other ________________

The results revealed how much we LOVE our Soups, Stews & Chilis AND our Casseroles & Comfort Food.  This Roasted Veggie Pot Pie {with Herbed Biscuit Crust} fell nicely into both categories.

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Roasted Veggie Pot Pie {with Herbed Biscuit Crust}

Author Libby with Lemony Thyme

Ingredients

For pot pie…

• 1 onion diced
• 3-4 carrots diced
• 2-3 celery ribs sliced
• 1 tsp. Mrs. Dash garlic & herb seasoning
• 2 sprigs fresh thyme
• 2 Tbl. olive oil divided
• 2 zucchini sliced & diced
• 2 summer squash sliced & diced
• 1 large or 2 small yellow or red tomatoes, diced
• 1 15-ounce can white beans
• 1 quart vegetable broth
• pinch cayenne pepper
• salt & pepper to taste

For herbed biscuits…

• 1 1/2 cups Bisquick baking mix
• 3/4 cup buttermilk
• 1/2 cup shredded parmesan cheese
• 2-3 Tbl. minced fresh herbs we used parsley, thyme & chives
• 1/2 tsp. Mrs. Dash garlic & herb seasoning

Instructions

• Preheat oven to 400 degrees.
• Heat 1 Tbl. olive oil in a Dutch oven over medium heat. Add diced onion, carrots, celery, thyme sprigs and Mrs. Dash; sauté until tender.
• Meanwhile, put a single layer of zucchini, squash and tomato onto an olive oil coated shallow baking sheet. Bake for 10 minutes, then stir and bake for 10 additional minutes; discard thyme sprig and add to Dutch oven.
• Meanwhile, combine half of the beans with 2 cups of broth in blender and puree. Add to Dutch oven with remaining broth. Simmer for 10 minutes. Season with cayenne, salt & pepper.
• Combine biscuit ingredients. Ladle soup into oven proof crocks and top each with several spoonfuls of biscuit dough. Bake for 20 – 25 minutes or until biscuits are golden brown.

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Sometimes an Easy Cheesy Breakfast Casserole is all you need.

With a cup of coffee.

Recipe courtesy of Betty Crocker.  She gets me.

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Easy Cheesy Breakfast Casserole

Servings 6

Author Betty Crocker

Ingredients

• 1 lb. ground sausage
• 1 medium onion diced
• 1 can diced mild green chiles or 1 jalapeno fine diced
• 2 cups shredded hash brown potatoes
• 1 1/2 cups shredded cheddar cheese
• 2 eggs
• 1 cup milk
• 1/2 cup Bisquick
• black pepper

Instructions

• Preheat oven to 400 degrees. Grease a 9″ pie plate or casserole dish. In a medium skillet, sauté onion, chiles, and sausage until sausage is cooked through and no longer pink. Drain. Combine sausage mixture with hash brown potatoes and 1 cup shredded cheese. Pour into casserole dish.
• Whisk together eggs, milk, Bisquick, and pepper. Pour over sausage mixture.
• Bake uncovered for 30 – 35 minutes or until knife inserted in center comes out clean. Sprinkle 1/2 cup shredded cheese on top and bake an additional 2-3 minutes until cheese has melted. Let stand for 5 minutes before serving.

Notes

I chose to make my Easy Cheesy Breakfast Casserole in a ‘Casserole’ dish, which increased the cooking time due to the thickness (40 – 45 minutes).

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While writing a post recently on Bang Bang Shrimp {Bonefish Grill Inspired} I polled my family on which restaurant dishes kept them coming back for more.  P.F. Chang’s Chicken & Cashew Lettuce Wraps got a mention, as did Chili’s Southwest Eggrolls.  But when I mentioned Cheddar Biscuits from Red Lobster, the response was….Mmmmm yes!!  So on that night I made them for dinner to go with our homemade turkey soup.   Today they are a breakfast invitation for a Sundays with Shelby outing.

This recipe from CD Kitchen is a darn close copycat of the Red Lobster version.  We had buttermilk on hand so used it instead of milk and increased the volume slightly, otherwise we stuck to the recipe.  Next time we’re going to kick up the cheese just a little since we like cheesey.  Mix Bisquick, milk, and cheese and drop spoonfuls onto ungreased baking sheet.  The dough will be thick and will not settle much.

Our dough made 8 biscuits.  Bake for 8-10 minutes until golden brown on top.  Combine garlic powder with melted butter.  Remove biscuits from oven and brush tops with melted garlic butter.  Enjoy immediately.  These biscuits are crispy and buttery on the outside and cheesy good on the inside.

Serve immediately or reheat the next morning and make Bacon, Egg, and Cheddar Cheese Biscuits.  Just saying.

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Cheddar Buttermilk Biscuits {Red Lobster Inspired}

These biscuits are crispy and buttery on the outside and cheesy good on the inside.

Course Breads

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4

Author cd kitchen

Ingredients

• 2 cups Bisquick
• 3/4 cup buttermilk
• 1/2 cup cheddar cheese shredded
• 4 Tbl. butter melted
• 1/2 tsp. garlic powder or Mrs Dash garlic herb seasoning

Instructions

• Preheat oven to 450 degrees.
• Combine Bisquick, buttermilk, and cheese. Dough will be thick. Spoon onto an ungreased baking sheet, making 8 biscuits.
• Bake for 8-10 minutes until golden brown on top. Remove from oven.
• Combine melted butter and garlic powder and brush biscuit tops with melted butter.
• Serve immediately.

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