3 cups baking mix such as Bis*Quick

1 lb. sharp cheddar cheese, grated

1 lb. bulk breakfast sausage 

1/2 cup milk or water

 

 

*NOTE: Any type or combination of cheeses to equal 16 ounces may be used, including any type of cheddar, American, Swiss, Parmesan, pepper jack, etc. I do recommend using bulk cheese and grating it yourself but packaged shredded cheese is perfectly acceptable. Just be aware that the anti-caking agents added to packaged shredded cheese will make a difference in the texture of the baked sausage balls and make them a bit dryer than if you grate your own cheese. Also, in my humble opinion Jimmy*Dean bulk sausage is the best for this recipe, and I particularly like the hot sausage. But any sausage flavor works for this recipe.*

 

Preheat oven to 350*.

In a large mixing bowl, break up raw sausage and add remaining ingredients. Using well scrubbed hands and/or plastic gloves, mix all ingredients together until well combined and no dry mixture is seen. Roll into quarter-sized balls and place onto baking sheets lined with parchment paper or foil. Bake at *350 for 20-25 minutes or until set and lightly browned on bottom. Remove from pans to cooling racks. Serve warm if possible. 

Keep refrigerated in a tightly covered container if not used immediately. To reheat, microwave in 10-second intervals until warm.

For longer storage, may be frozen by wrapping tightly in plastic wrap then placed in freezer bags or another air tight container. Thaw in the refrigerator before warming in the microwave. 

 

1 cup very cold heavy whipping cream

1 tablespoon confectioners sugar, more to taste

Optional: 1 teaspoon vanilla extract or flavoring, or flavoring of your choice

For optimal fluffy whipped cream, chill your bowl and beaters in the freezer for at least 30 minutes before proceeding. 

To the chilled bowl and with chilled beaters, add the whipping cream and whip on high speed for about 2 minutes, or until cream is thickened but not stiff. Pause the mixer and add the powdered sugar and flavoring if used, then whip until cream is thickened to your liking. Be aware that if you over beat the cream, it will begin to separate into butter and buttermilk, and there is no recovering from that. Use immediately or place in an airtight container for longer storage. Keep in the refrigerator.

Recipe may be increased, just keep the proportions for cream, flavoring and confectioners sugar as you increase it. 

Whipped cream made with confectioners sugar will stay stable and firm for several days at least. The cornstarch in confectioners sugar is the secret to firm, stable whipped cream.

Another variation: Add a tablespoon or more to taste of baking cocoa to the whipping cream when you add the confectioners sugar. You will also need more confectioners sugar so add more sugar to taste and continue beating until firm. 

You may also add food coloring, a drop at a time, mixing well after each addition, until you get the color you like. This works well for shower themes, etc.

1 small can chicken breast, drained

1/4 cup diced water chestnuts

1/2 cup sweet relish or to taste

1/2 cup chopped walnuts or pecans

4 boiled eggs, diced

1/2 cup dried cranberries

1/2 cup mayonnaise or to taste

Mix all ingredients in a medium sized bowl. Cover and refrigerate for a few hours for best flavor and texture, but it's great immediately. Serve as a sandwich, with crackers, on lettuce cups or on wraps.

2 lbs. hamburger
32 oz. Velveeta cheese
2 large cans Rotel
1 large can whole kernel corn
1 box Spanish rice mix

Brown hamburger and drain. Cook Spanish rice in separate pan according to box instructions. Place rice, hamburger, Rotel, and drained corn into a large Dutch oven or crock pot. Cube Velveeta and place into pot to melt with mixture. As soon as it’s all melted and hot, it’s ready to serve with your favorite chips!

 

1 lb. breakfast sausage, your choice

8 oz. package cream cheese

1 cup all-purpose flour
1 teaspoon baking POWDER
1/2 teaspoon baking SODA
1/4 teaspoon salt
1 heaping tablespoon sugar
1 cup buttermilk*
1 large egg
1 tablespoon cooking oil

Beat the egg in a medium sized mixing bowl. Or, I use a quart-sized
plastic measuring pitcher with a handle and spout for easy pouring. Add the buttermilk and oil and stir a few times, then add the remaining ingredients and stir till combined with no dry flour. A few lumps remaining is fine.

Let the batter rest while a griddle or skillet heats over medium-high heat. Spray with non-stick cooking spray or brush the skillet with oil. Pour or ladle 3-4 tablespoons of batter onto the griddle for each pancake. Cook until the edges are set and show browning, and when bubbles begin to pop. Flip and finish cooking on the opposite side until golden brown.

Spray the griddle or brush with oil for the next pancake and continue until all the batter is used.

Yields 6-8 pancakes depending on the size of your pancakes. Recipe may be increased as desired.

Serve with butter and syrup or your choice of toppings.

*Helpful hint: if you don't have buttermilk on hand, place 1 tablespoon of white vinegar in a measuring cup and add enough sweet milk to measure 1 cup. After a few minutes milk will be curdled and you may use this mixture in any recipe that requires buttermilk.

3/4 cup light corn syrup
1 1/2 cups water
1/2 cup granulated sugar
1 1/2 cups firmly packed brown sugar
1 teaspoon salt
1 teaspoon vanilla
1 teaspoon butter flavoring
1 teaspoon maple flavoring (optional)

Combine sugars, syrup and water in a medium saucepan and bring to a boil over medium heat. Boil until slightly thickened, about 7 minutes, stirring occasionally.

Remove from heat and stir in salt and flavorings. Cool for at least 15 minutes before using, or cool completely and store in tightly covered jar, container or bottle. No refrigeration is needed.

Use as you would any pancake syrup for pancakes, waffles or French toast, etc.

Hint: Save an empty commercial syrup bottle to reuse and refill with this homemade syrup.

1/2 cup plain flour
1/4 cup garlic powder
1/4 cup cayenne pepper
1/2 cup dried minced onion
1/4 cup dried oregano
1/4 cup ground cumin
1/2 cup sweet paprika
1 tablespoon thyme leaves
1 1/2 cups dried bell peppers (optional)
1/2 cup chili powder (not chili seasoning)

Combine all ingredients in a medium sized bowl and mix thoroughly. Store in an airtight jar or container.

Recipe may be increased.

Use about 1/2 cup chili seasoning mix per 1 lb. ground beef, chicken or turkey, more or less to taste.

1/2 cup dried minced onion
1/4 cup sweet paprika
1/4 cup cornstarch
3 tablespoons chili powder
2 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons ground cumin
1 tablespoon dried oregano
1 teaspoon thyme leaves
1 teaspoon cayenne pepper, more to taste

2 tablespoons salt, optional*

Place all ingredients in a medium sized bowl and mix thoroughly. Store in an airtight jar or container.

Use about 1/4 cup mix per 1 lb ground beef, chicken or turkey.

Recipe may be increased.

*I prefer to leave out the salt in the mix so I can control the salt when I cook each portion.

16 oz. grated cheese*
4 oz. jar diced pimientos
good quality mayonnaise or salad dressing

Optional ingredients:
2 tablespoons sugar
1 teaspoon ground dry mustard
2 tablespoons white vinegar

*Nearly any variety of cheddar cheese can be used, including but not limited to: mild cheddar, sharp cheddar, Colby, Colby Jack, and any combination these. I usually use Great Value Fiesta Blend shredded cheese, but I have also used block American cheese that I've grated and also Velveeta cheese.If you like things spicy, try using pepper jack cheese for some or all of the cheese.*


In a large bowl, add grated cheese and pimientos, undrained. If using the sugar, vinegar and/or ground mustard, add any combination of those now. More or less can be used to your taste. Use your choice of mayo or salad dressing, and start adding by the heaping tablespoon, sparingly,  until you're satisfied with the consistency. You can always add more, but you can't take it out once it's in there.

Cover tightly and refrigerate until ready to use.

I almost always double this recipe because 16 oz. of cheese seems like a lot until you mix it with the mayo, then it condenses down.

3/4 cup cornstarch
1/4 cup onion powder
1/4 cup garlic powder
1/4 cup dried parsley
3 tablespoons salt
2 tablespoons sugar
2 tablespoons dried sweet basil
2 teaspoons thyme
1 tablespoon plus 1 tsp. dried oregano


Combine all ingredients in a medium sized bowl and mix well. Store in an airtight jar or container.

Use 1/3 cup dry mix to 1 quart of tomatoes, or to your taste.

To prepare:

1-2 lbs. ground beef, crumbled, browned and drained
1 tablespoon white vinegar
1/3 cup dry spaghetti sauce mix, more may be added to your taste
2 (15.5 ounce) cans petite diced tomatoes
1 (15.5 ounce) can tomato sauce
additional water if needed to thin sauce to your taste

Brown and crumble ground beef, drain fat. Add vinegar, dry spaghetti sauce mix, tomatoes and sauce. Mix well to thoroughly combine and continue stirring over medium heat until mixture bubbles and thickens. Continue cooking for a few minutes after mixture boils and add a little water if you prefer your sauce to be thinner. Combine with cooked, drained spaghetti or serve separately.

Also makes a great meat sauce for lasagna.

***Note: I also use frozen garden tomatoes or a combination of canned tomatoes and frozen tomatoes, or a quart jar of home canned tomatoes and a small can of tomato paste works great as well. Any combination of tomatoes and sauce or paste will work. I just use what I have on hand.

2 cups all purpose flour
1 cup plain dry bread crumbs
1 cup panko bread crumbs
3 tablespoons sweet paprika
2 tablespoons kosher salt
1 tablespoon sugar
1 tablespoon garlic powder
1 teaspoon onion powder
1/4 cup dry parsley flakes
1/2 teaspoon black pepper
1/4 cup vegetable oil

Combine all ingredients except oil in a large bowl and whisk until thoroughly combined. Drizzle oil
over dry mixture while whisking vigorously. Continue whisking until most clumps are incorporated and mixture is uniform. Store in an airtight container in the refrigerator for up to 3 months.

To use:

Beat one egg and 1/2 cup milk together in a shallow bowl. Dip chicken breasts, pork chops or pork steaks or other meat of your choice into egg/milk mixture, then dredge meat in baking coating mix. Place on foil lined baking sheet and bake at 375* until juices run clear and coating is lightly browned and crisp.

4 cups pecans
4 tablespoons bacon drippings or oil
1 teaspoon seasoning salt* or to taste
1/4 teaspoon garlic powder
1 tablespoon liquid smoke
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce

Preheat oven to *350.

In a large cast iron skillet, add pecans and drizzle with bacon drippings or oil. Heat and stir on top of stove over medium heat until sizzling and heated through. Sprinkle with seasoning salt (* I prefer Lawry's seasoning salt, but any will do) place in preheated oven and bake at *350 for 20 minutes, stirring once halfway through baking time.

Remove from the oven and sprinkle with garlic powder and add liquid smoke, Worcestershire sauce and soy sauce, stirring well. Return to the oven and continue baking for 15 minutes longer, stirring halfway through baking time. Remove from oven, stir again and let cool in the pan on top of stove or on a baking rack. When completely cool, place in a tightly covered bowl or zipper seal bag.

16 oz. shredded cheddar cheese, or any style (I use 3 cheese blend)
4 oz. jar diced pimento; do not drain
(size of the jar may vary according to brand; add more or less to your taste)
1-2 cups Miracle Whip salad dressing, or mayonnaise
2 tablespoons sugar or artificial sweetener, or to taste
2 tablespoons white vinegar


In a medium bowl, combine all ingredients except salad dressing or mayonnaise. Add salad dressing or mayonnaise until it reaches the consistency you like. Cover tightly and refrigerate for several hours to allow flavors to blend. Serve as sandwich filling. Yields approximately 4 cups pimento cheese.

1 egg, lightly beaten
1 cup buttermilk
1-3 tablespoons sugar, or to taste
3/4 cup self rising flour
3/4 cup self rising cornmeal mix, either white or yellow
1/2 teaspoon baking soda
1/2-1 cup diced onion - green onions, white, yellow or mixed, your choice
dash salt
1/2 teaspoon garlic powder
minced jalapeno pepper to taste, optional

Beat egg and buttermilk together in a medium sized bowl. Add remaining ingredients and mix well. Dough should be thick enough to hold its shape when mounded on a spoon. Add more meal or buttermilk if necessary to get the right consistency. Drop by slightly rounded teaspoons full into hot oil. Brown on both sides and fry until done. Drain on paper towels or metal rack. Makes around 2 dozen. Recipe may be doubled.

4 cups fresh cooked corn, cooked frozen, or canned corn
1/2 cup minced regular or green onion
1/2 cup minced green bell pepper
2 large ripe tomatoes, seeded and chopped
4 Tbsp. good mayonnaise
2 Tbsp. sugar
2 Tbsp. vinegar (optional)
dash of salt
black pepper to taste

Combine all ingredients in a large bowl with a tight fitting lid. Mix well, cover and chill until time to serve. Keeps up to a week in the fridge. Enjoy!


I almost never measure any of these ingredients. I just eyeball everything and throw it together. This is a yummy and refreshing salad and goes well with almost anything, even on its own as a snack! And it's quick and simple to prepare, using some of that surplus Summer produce in season, and the ingredients are still easy to find during the Winter. It's just as good with canned corn as with fresh.

* 24 lbs ripe tomatoes
* 3 Cups chopped onion
* ½ cup chopped hot peppers OR 3/4 teaspoon ground red pepper
* 2 tablespoons prepared horseradish (optional)
* 3 cups cider vinegar
* 4 teaspoon whole cloves
* 3 sticks cinnamon, crushed
* 1-1/2 teaspoon whole allspice
* 3 tablespoons celery seeds
* 1-1/2 cups sugar - white, brown or a combination of the 2
* 1/4 cups salt


Directions:

1. Set a pot of water to boil. Wash tomatoes.

2. Dip tomatoes in boiling water for 30 to 60 seconds or until skins split. Immediately dip in cold water. The skins will now slip off easily. Remove the skins.

3. Cut tomatoes into quarters and remove core and any bad spots or splits. Place in a large stockpot. Add the onions and peppers or red pepper, and prepared horseradish if used, to the tomatoes. Bring mixture to a boil. Turn heat down and simmer 20 minutes, uncovered. Remove from heat, cover with a lid and let sit for 20-30 minutes.

4. Place the vinegar in a medium pan and add the spices, tied in a cheesecloth bag. Bring to boil. Remove spice bag. Add vinegar to tomato mixture and place back on heat. Boil about 30 min.

5. Put tomato mixture through a food mill or sieve. Return to pot. Add sugar and salt, boil gently, and stir frequently until volume is reduced by one-half or until as thick as you like. You want to watch this so it does not scorch. Stir OFTEN. Remember, it will thicken a little as it cools after it's processed in the canner.

6. Using a wide mouthed funnel, fill ***pint or half-pint jars, leaving 1/8-inch headspace. Adjust lids and process.

***It's advised that you don't use quart jars for this. The mixture may not heat through and may not kill any bacteria present to prevent spoilage.

Refrigerate any jar(s) that don't seal and use first. Always refrigerate opened jars of ketchup.

Process: Boiling Water Bath, Hotpack

Jar: pints or half-pints

Processing Times

0-1,000 ft. - 15 minutes
1,001-6,000 ft. - 20 minutes
Above 6,000 ft. - 25 minutes

Since several people have asked about my salsa from the previous post, I thought I'd just post the recipe here and on my recipe blog. Hope everyone that makes it enjoys it.

1 8-oz. carton sour cream
½ cup butter or margarine, melted
1 tsp. salt
1 can cream of chicken soup
½ cup chopped onion
1 cup grated American cheese
½ cup butter or margarine, melted
2 cups corn flakes, coarsely crushed
pepper to taste

Mix together all ingredients except corn flakes or bread crumbs and second half cup of butter. Pour into a greased casserole and cover with corn flakes or bread crumbs and pour second half cup of melted butter over top. Bake in a preheated 350° oven for about 1 hour or until hot and cheese is melted. We first had this at a wedding reception, and it was delicious.




1 16-oz tub frozen whipped topping
1 cup chopped pecans
1 cup flaked coconut
2 pkg. pistachio instant pudding mix, dry
1 ½ cups miniature marshmallows (optional)

Thaw topping. Mix together thoroughly all ingredients. Refrigerate until ready to serve. This will keep for several days in the fridge.



5 lbs. 2 ½ lbs. 1 ¼ lbs. Good ground beef or ground chuck
5 tsp. 2 ½ tsp. 1 ¼ tsp. Morton Tenderquick Salt
4 tsp. 2 tsp. 1 tsp. Table salt
½ tsp. ¼ tsp. 1/8 tsp. Crushed red pepper
1 tbls. 1 ½ tsp. ¾ tsp. Garlic salt
3 tbls. 1 ½ tbls. 2 ½ tsp. Liquid smoke
2 tsp. 1 tsp. ½ tsp. Course ground black pepper
2 tbls. 1 tbls. 1 ½ tsp. Mustard seed


Note:
I use all ground beef or half ground beef and half ground chuck. It’s too dry and crumbly and won’t stick together if you use all chuck. Also, if you like spicy salami, add more red pepper flakes and black pepper to your taste.

Mix all ingredients well in a large bowl or other container that has a tight-fitting lid. Refrigerate 24 hours. Mix well and refrigerate another 24 hours. On the third day, mix well and shape into 1-½ inch diameter logs. Bake on broiler pan in 160° oven for 8 hours, turning after 4 hours. Cool, wrap in plastic wrap and foil and refrigerate or freeze. Delicious with cheese and crackers. I usually make this for Thanksgiving and Christmas. Even people who say they don’t like salami love this recipe. I've had this recipe since 1985. Enjoy!