Sausage Cheese Balls

 

Ingredients

• 2 pounds pork sausage
• 1 1/2 cups buttermilk baking mix
• 16 ounces shredded Cheddar cheese
• 1/2 cup diced onion
• 1/2 cup chopped celery
• 1/2 teaspoon garlic powder

Directions

Preheat oven to 375 degrees F (190 degrees C).
Combine the sausage, baking mix, cheddar cheese, onion, celery and garlic powder. Mix well and form into 1 inch balls.
Place on ungreased cookie sheet 1/2 inch apart. Bake for 15 minutes or until golden brown.

HAM AND POTATO CASSEROLE

 

Ingredients

• 1 can(s) cream of chicken soup
• 1 can(s) cream of mushroom soup
• 1 can(s) milk (whole or 2% measured in a soup can)
• 1/4 tsp seasoned salt
• 1/8 tsp ground black pepper
• 6 medium potatoes, raw idaho, russet, yukon gold etc…
• 3-4 c chopped smoked ham
• 1/4 c finely chopped onion (optional)
• 1 c shredded extra-sharp white cheddar cheese
• 1 c shredded sharp cheddar cheese (yellow)
• 2 1/2 c crushed cornflakes
• 4 Tbsp salted butter, melted

Directions

1. Prep and assemble all ingredients.
2. Butter, or lightly coat with cooking oil spray, a 9″x13″ casserole; set aside.
3. In a large bowl, using a large spoon, mix together both soups.
4. Gradually mix in 1 can of milk.
5. Add seasoned salt and pepper; mix well; set aside.
6. Peel potatoes and slice four of them thin in food processor or on mandoline; immediately add to soup mixture and mix well.
7. Change blade, on food processor, to grater/shredder (or use box grater); shred remaining two potatoes; immediately add to soup mixture and mix well.
8. Add chopped ham and onion (if using) and mix well.
9. Place oven rack in middle position and preheat oven to 350º F.
10. Pour mixture into prepared dish and smooth down.
11. Evenly distribute both cheeses over top; set aside.
12. In a medium bowl, mix together crushed cornflakes and melted butter to coat.
13. Sprinkle cornflakes even over top of cheese layer.
14. Bake at 350º F for 1 1/2 hours, turning dish once after 45 minutes.
15. Remove from oven and let rest for 5 minutes before serving.
16. Cover and refrigerate leftovers.
Last Step: Don’t forget to share!

Beer Cheese Dip

 

Ingredients:

• 4-8 oz. packages cream cheese, softened (I used 1/3 less fat and it was still delicious)
• 2/3 cup beer (I used Yuengling)
• 2 envelopes Hidden Valley Original Ranch packets
• 4 cups shredded cheddar cheese

To Dip:

• Pretzels
• Crackers
• Chips

Directions:

In a large bowl, beat together the cream cheese, beer, and ranch packets until smooth and creamy in appearance.
After that, stir in the cheese. I turned the hand held mixer to a lower speed and combined it that way.
You could serve the dip right away, but its best if you cover the bowl and refrigerate for at least 1-2 hours. That way the flavors have time to combine. You could also make this dip a day or so ahead of time.

Heavenly Fruit Slab Pie

 

INGREDIENTS

CRUST

• 1 cup rolled oat
• 2 cup all purpose flour
• 230 g butter
• 1/2 – 3/4 cup sugar
• 3-5 tablespoon of ice water if needed

FILLING1

 can x 825 g canned peaches drained

• 1/4 cup sugar
• 1/3 cup flour

DIRECTIONS

Whisk flour, rolled oat and sugar in a mixing bowl.Grate the cold butter into dry ingredients using the large holes of box grater.

Using /pastry cutter/ mixer or your finger tips, quickly rub in the butter until the mixture resembles bread crumbs.

Gradually add a tablespoon of ice water at a time, use your fingers to press the crumbs firmly together to form a ball of dough.Wrap the dough in plastic, chill for 30 minutes-1 hour.

For filling, combine sliced peaches, sugar and flour..

Roll out 2/3 of the pastry on floured board to fit 9 x 13 in jelly roll pan with some overhang. Carefully transfer onto baking sheet, pressing into the corners. Fold dough over to create thicker edge. Heat the oven @ 180 C.

Spoon the filling onto prepared dough.. Crumble the balance of the pastry over the filling.

Bake until topping is crisp for 35-45 minutes. Cut into slices to serve.

Chocolate Pudding Recipe

 

Ingredients

• 6 tablespoons sugar
• 4 tablespoons cornstarch (slightly heaping)
• 2 tablespoons cocoa (heaping)
• 1 pinch salt
• 1 teaspoon vanilla extract
• 2 cups milk

Directions

Combine all dry ingredients until all lumps are gone and blended well.
Add milk and place on burner turned to high — stir constantly until desired thickness.
Remove from heat and add vanilla, stir well and serve.enjoy

FRIED CRAB LEGS

 

INGREDIENTS
Nutrition

• 2 lbs crab legs (the bigger the better!)
• 38 saltine crackers (1 whole sleeve)
• 1 -2 teaspoon garlic powder
• cayenne pepper(optional)
• 1⁄2 cup butter
• 2 -3 eggs, beaten
• flour (for dredging)
• chopped parsley(optional)
• chives (optional)
• lemon wedge, cut up

DIRECTIONS

Crack legs and remove meat trying to get out whole pieces, picking out the joints and such is a great way to reserve meat for another recipe like stuffing for mushrooms etc so don’t waste.
crush crackers in a food processor (preferred method) until fine or use a freezer bag and crush with a rolling pin or a bottle (this method doesn’t get them as fine as I like though).
season one side of legs with garlic and cayene (or use the.
seasonings you like).
roll crab in flour then egg and last in crackers, place on a plate or cookie sheet until all are ready to fry.
heat butter in a non-stick skillet on med heat until melted and add crab to pan cook a few minutes and turn. should be a light brown.
turn again to allow further browning, remove to paper towles to drain excess grease
serve while hot with lemon wedges and garnish with chives or parsley if desired.

How To Make Icebox Pickles

 

Ingredients:

• 6 cups sliced, unpeeled cucumbers
• 1 cup sliced red onion
• 1 cup sliced green bell pepper
• 1 Tablespoon celery seed
• 1 Tablespoon salt
• 2 cups white sugar
• 1 cup white vinegar

How to make it:

Combine all ingredients in a glass jar or crock. Cover with water and refrigerate. You can eat them immediately, but I will tell you that the pickles are much, much tastier if you let them sit in the refrigerator for a few weeks. They will keep up to 3 months in the fridge.