Rotel Cream Cheese Sausage Balls ✨🧀

 

Ingredients:

1 pound ground sausage (hot or mild, depending on preference)

8 ounces cream cheese, softened

1 can (10 ounces) Rotel diced tomatoes and green chilies, drained well

2 cups shredded cheddar cheese

1 ½ cups Bisquick or another baking mix

Directions:

Preheat the Oven:

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.

Prepare the Sausage Mixture:

In a large mixing bowl, combine the raw sausage, softened cream cheese, drained Rotel, shredded cheddar cheese, and Bisquick.

Mix thoroughly with a spoon or your hands until well combined.

Shape the Balls:

Roll the mixture into 1-inch balls and place them on the prepared baking sheet, spacing them about 1 inch apart.

Bake:

Bake in the preheated oven for 20-25 minutes, or until the sausage balls are golden brown and cooked through.

Serve:

Serve warm as a snack or appetizer. Pair with dipping sauces like ranch dressing or spicy mustard if desired.

Store Leftovers:

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Nutritional Information:

Homemade Breakfast Sausage

 

Homemade Breakfast Sausage

Ingredients :

1 pound ground beef.

1 tablespoon salt.

1 teaspoon black pepper.

1 teaspoon ground sage.

1/2 teaspoon dried thyme.

1/2 teaspoon paprika.

1/4 teaspoon crushed red pepper flakes.

1/4 teaspoon garlic powder.

1/4 teaspoon onion powder.

1/4 teaspoon brown sugar.

1/4 cup cold water.

Directions :

Begin by skipping the grinding step if using pre-ground beef.

In a small mixing bowl, combine all seasonings: salt, black pepper, sage, thyme, paprika, crushed red pepper flakes, garlic powder, onion powder, and brown sugar.

Place the ground beef in a larger bowl and add the seasoning mixture, ensuring the meat is thoroughly seasoned.

Pour cold water into the seasoned beef, gently mixing to retain moisture and simplify formation.

Decide on patties or crumbles. For patties, divide the beef and shape into 1/2-inch thick portions.

Preheat a skillet on medium. Cook the prepared sausage, searing each side for about 4-5 minutes until golden brown and fully cooked.

Present hot alongside complementary breakfast items like eggs or pancakes.

Feel free to adjust spices to personal preference, experimenting with flavors like fennel or chili. For an alternative protein, substitute with turkey or chicken for a leaner choice.

Stir fried veggies in white sauce

 

Recipe

1 lb shrimp, peeled and deveined 

1 tsp cornstarch

1/2 tsp kosher salt

1/8 tsp black pepper

Vegetables

3 cups cabbage, cut into 2-3 inch pieces

1 head of broccoli, cut into bite sized pieces

2 small carrots, peeled and cut into 1/8 inch pieces

1 cup snow peas 

1 small red bell pepper, sliced 

5 garlic cloves, finely minced

1/2 tsp ginger, grated or finely minced

Sauce

1 1/2 cup low sodium chicken broth

2 tbsp shaoxing wine or mirin

1 tsp kosher salt

1 tsp sugar

1 tsp chicken bouillon 

Slurry

1 tbsp cornstarch

2 tbsp water

Cooking oil, I use avocado

Optional: 1 tsp sesame oil

Begin by prepping all of the veggies. Set aside.

For sauce: In a small bowl, combine chicken broth, shaoxing wine, salt, sugar, and chicken bouillon. Mix well and set aside.

Marinade the shrimp with cornstarch, salt and pepper. Mix well and set aside.

In a large pot or pan, bring enough water to fully submerge the vegetables to a boil. Blanch all of the veggies together for 30 to 45 seconds. Strain and soak in an ice bath or cold water to stop the cooking. Strain again to remove excess water.

In a large pan or wok, heat one to 2 tablespoons of cooking oil on high heat. Then add garlic and ginger to sauté for 10-20 seconds.

Add marinated shrimp and sauté for one to two minutes.

Pour in all of the sauce mixture. Bring to a boil and cook the shrimp through. Then stir in cornstarch slurry to thicken the sauce.

Add in all of the strained veggies.

Finish it off with a drizzle of sesame oil, optional. Toss everything together and enjoy!

Crock Pot Crack Potato Soup

 

Crock Pot Crack Potato Soup

Hearty Homestyle Crock Pot Potato Soup

Ingredients:

6 cups of diced potatoes, peeled

1 cup of shredded cheddar cheese

1/2 cup of cooked and crumbled bacon

1 packet of ranch seasoning mix

4 cups of chicken or vegetable broth

1 cup of heavy cream (or half-and-half for a lighter version)

Salt and pepper to taste

Optional garnishes: extra cheese, bacon bits, chopped green onions, or chives

Directions:

Prepare the Potatoes: Peel and dice the potatoes into even-sized pieces to ensure uniform cooking.

Layer the Ingredients: In the crock pot, place the diced potatoes at the bottom. Sprinkle the ranch seasoning evenly over the potatoes. Add the shredded cheese and crumbled bacon on top.

Add the Broth: Pour the chicken or vegetable broth over the layered ingredients, ensuring that the liquid just covers them.

Cook the Soup: Cover the crock pot and set it to cook on low for 7-8 hours or on high for 4 hours. The soup is ready when the potatoes are tender and easily mashed.

Add Cream and Season: Once the potatoes are cooked, stir in the heavy cream. Season with salt and pepper to taste. For a smoother soup, you can use an immersion blender to puree the soup to your desired consistency.

Serve: Ladle the hot soup into bowls. Garnish with extra cheese, bacon bits, and chopped green onions or chives, if desired.

Best Scalloped Potatoes

 

Ingredients:

4cups thinly sliced potatoes

3tablespoons butter

3tablespoons flour

1 1⁄2cups milk

1teaspoon salt

1dash cayenne pepper

1cup grated sharp cheddar cheese

1⁄2cup grated cheese, to sprinkle on top

Directions:

In a small sauce pan, melt butter and blend in flour.

Let sit for a minute.

Add all of cold milk, stirring with a whisk.

Season with salt and cayenne.

Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.

Reduce heat and stir in cheese.

Place a half of the sliced potatoes in a lightly greased one quart casserole dish.

Pour half of cheese sauce over potatoes.

Repeat with second layer of potatoes and cheese sauce.

Sprinkle the remaining cheese on top.

Top with some paprika for color.

Bake uncovered for about 1 hour at 350°F.

Greek Chicken Meatballs with Homemade Tzatziki

 

Ingredients:

For the Chicken Meatballs:

1 lb ground chicken

1/3 cup breadcrumbs (panko or regular)

1/4 cup finely chopped red onion

2 cloves garlic, minced

1 tablespoon chopped fresh parsley

1 tablespoon chopped fresh dill

1 teaspoon dried oregano

Zest of 1 lemon

1 tablespoon lemon juice

1 egg, lightly beaten

Salt and black pepper, to taste

1 tablespoon olive oil (for cooking)

For the Tzatziki Sauce:

1 cup Greek yogurt

1/2 cucumber, grated and drained

1 clove garlic, minced

1 tablespoon lemon juice

1 tablespoon chopped fresh dill

1 tablespoon chopped fresh mint (optional)

Salt and black pepper, to taste

1 tablespoon extra virgin olive oil

Directions:

Make the Tzatziki Sauce:

In a bowl, combine the Greek yogurt, grated and drained cucumber, minced garlic, lemon juice, dill, mint (if using), salt, and black pepper. Stir well, drizzle with olive oil, and refrigerate until ready to serve.

Prepare the Chicken Meatballs: In a large mixing bowl, combine the ground chicken, breadcrumbs, chopped red onion, minced garlic, parsley, dill, oregano, lemon zest, lemon juice, and the beaten egg. Season with salt and black pepper. Mix until all ingredients are evenly combined.

Shape the Meatballs: Roll the mixture into small meatballs, about 1-inch in diameter.

Cook the Meatballs: Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook for about 10-12 minutes, turning occasionally, until they are golden brown and cooked through.

Serve: Arrange the meatballs on a platter, and serve with a side of homemade Tzatziki sauce. Garnish with fresh dill and lemon wedges. These meatballs go great with warm pita bread or a Greek salad!

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4 servings

Butter Toffee Pretzels

 

Sweet, buttery toffee pretzels—simple ingredients, irresistibly delicious results.

Ingredients

10 cups mini pretzel twists (one 16 oz bag)

1 cup light brown sugar, lightly packed

1/2 cup (1 stick) unsalted butter, cubed

1/4 cup light corn syrup

1 teaspoon vanilla extract

1/2 teaspoon baking soda

1 bag Heath toffee bits

Instructions

Preheat Oven:

Preheat the oven to 200°F (93°C).

Lightly grease a large roasting pan with cooking spray, or use a disposable one for easy cleanup.

Add the pretzels to the roasting pan and set aside.

Make the Toffee Mixture:

In a medium saucepan over medium heat, combine the brown sugar, cubed butter, and corn syrup.

Stir continuously until the mixture reaches a boil.

Allow it to boil for 5 minutes, then remove from heat.

Carefully whisk in the vanilla extract and baking soda (it will bubble up).

Coat the Pretzels:

Pour the hot toffee mixture evenly over the pretzels in the roasting pan.

Sprinkle half the bag of Heath toffee bits over the pretzels and toss to coat everything evenly.

Bake:

Bake the coated pretzels for 1 hour, stirring every 15 minutes to ensure even coating.

After baking, spread the pretzel mixture onto a wax paper-lined countertop. Sprinkle with the remaining toffee bits.

Cool and Serve:

Let the pretzels cool and harden for about 1 hour.

Once set, break into clusters and enjoy or package for sharing.

Nutrition (per serving)

Calories: Approximately 250 kcal

Carbohydrates: 32g

Fat: 11g

Protein: 2g

Servings: 10 servings