Sam’s Famous Barbecue Sauce
Samuel “Sam” Houston was not only the man known for putting Texas on the map but evidentially a connoisseur of barbecue sauce. This recipe is from The Early American Cookbook by Dr. Kristie Lynn & Robert W. Pelton, published by McCauley Publications.
- 3 tblspoons cooking oil
- ¼ cup onion, grated
- 1 garlic clove, crushed
- 1 cup catsup
- ¼ cup Worcestershire sauce
- ¼ cup lemon juice
- 2 tblspoons white vinegar 1 teaspoon hot pepper sauce
- ¾ teaspoon salt
- 2 tblspoons sugar
- 2 teaspoons paprika
- 1 ½ teaspoons chili powder
- 1 tblspoon dry mustard
- 2 teaspoons water
Heat the cooking oil in a large heavy cast iron skillet. Add the onion and the garlic. Sauté this lightly. Stir in the catsup, Worcestershire sauce, lemon juice, white vinegar, hot pepper sauce, sugar, paprika, chili powder and salt. Blend together thoroughly the dry mustard and the water until smooth. Then stir this into the sauce. Slowly bring this mixture to a boil. Cover and let simmer for 20 minutes. Makes 2 cups. Sam used this spicy concoction both as a marinade and a basting sauce for his barbecued steaks, chops and chicken. (This book is available in the Sam Houston Memorial Museum gift shop.) Get more details on the Homesick Texan’s website.
Presidential Apple Pie
From the kitchen of Bill Yosses, White House Pastry Chef
United States President Obama calls him the crust master and says he’s the mastermind behind the best pies he’s ever tasted.
Cook Time: 60-120 min
- 3 cups (about 13 oz ) all purpose flour
- 1/2 teaspoon salt
- 10 oz. (2 and 1/2 sticks) cool room temperature, unsalted butter, cut into Â¼-inch pieces
- 6-7 tablespoons ice water
- 1 egg and 1 teaspoon salt for egg wash
- 3 lbs apples, such as Gala, Granny Smith or McIntosh, peeled cored and cut into half-inch wedges.
- 1 cup sugar
- 1/2 cup honey, preferably local
- 1/2 cup cornstarch
- 1 tsp vanilla extract
- 1/4 tsp ground cinnamon
- Zest and juice of one lemon
Place flour and salt in a food processor and pulse five times. Add butter and pulse until mixture forms chickpea-sized pieces, about 20 seconds. Add ice water 1 tablespoon at a time and pulse until mixture just holds together. Divide dough and form into two equal-sized balls, then press each ball down to form a 5-inch disc. Wrap each disc in plastic and refrigerate for at least two hours and up to two days. On a lightly floured surface roll out each disc into a 14-inch circle. Place one circle between sheets of plastic wrap or parchment paper and refrigerate.
Grease a 10-inch deep-dish pie pan and gently place the other circle in the pan, leaving a one-inch overhang. Chill the dough in the pie pan for at least 30 minutes and up to overnight.
Preheat oven to 375ÂºF. Remove the pie pan with the bottom crust from the refrigerator and let soften for five to ten minutes. Fold the edge of the overhang under itself and pinch the dough to form a fluted edge. Line with foil and fill with pie weights, rice, or navy beans. Bake for 30 minutes. Remove from oven and lift out foil and pie weights; allow pie shell to cool for 10 minutes.
In a large saucepan, sift together the sugar and cornstarch, then toss with apples, honey, vanilla, cinnamon, lemon juice and zest. Let stand for 20 minutes.
Bring fruit mixture to a boil over medium heat, stirring occasionally until the mixture has thickened slightly, making sure fruit does not stick to the bottom of saucepan. Remove from heat and cool.
Whisk the egg and salt and brush the rim of the prebaked pie shell. Fill with the fruit filling and then lay the second dough circle over the filling, press very gently around the edges to make sure the egg wash seals the top pie dough to the bottom pre-baked crust. With a paring knife, puncture the top pie dough in a wide circle about 10 times with the tip of the knife to form steam vents. Brush top with remaining egg wash and sprinkle with sugar.
Bake another 30-40 minutes or until the pie filling is starting to bubble out the vents and the top pie crust is golden brown. Remove to a cooling rack and allow to cool for 1-2 hours before serving.
(The egg wash is an egg that is stirred and thinned out by adding salt, it is then used as a paint to give color to the finished baked product or to stick the two doughs together, in this case the top and bottom of the pie.)
Frugal Feeding.com offers another great recipe
Garlic and Herb Flatbread
• 175ml warm or tepid water
• 7g sachet of fast-action yeast
• 1 tsp honey
• A generous pinch of salt
• 200g plain flour
• 50g rye or spelt flour
• 3-4 tbsp chopped herbs of your choice
• 1 clove of garlic, mashed
• 2 tbsp olive oil
In a jug, mix together the water, honey and yeast. Set this aside until frothy. Tip the flours, herbs and salt into a large bowl and mix. Tip in the frothy water mixture and bring together at first with a spoon and then by hand. Turn out onto a lightly floured surface and knead until smooth. Place the dough in a clean bowl, cover and put in a warm place to rise for 30 minutes.
Elvis’ Peanut Butter and Banana Sandwiches
- 2 large bananas
- 6 slices of white bread
- 1 stick (1/2 c.) butter
- 1 cup peanut butter
Directions: Peel and mash bananas. Mix peanut butter with bananas throughly. Toast bread lightly and spread mix on bread. Melt butter in skillet and brown sandwiches on each side slowly until golden brown. Enjoy! (adding bacon is optional)
Chocolate-Filled HamantaschenExcerpted from Chewy Gooey Crispy Crunchy by Alice Medrich (Artisan Books) Copyright 2010. Deborah Jones photographer.
“Here, Haman’s hat brims with gooey bittersweet chocolate rather than prunes, poppy seeds, or apricots,” writes Alice Medrich. “Please don’t save these for a Jewish holiday . . . great cookies should be shared anytime by everyone.”
Read Revisiting the Homemade Cookie, the story that accompanied this recipe.
Yield: Makes 36 cookies
6 tablespoons (3/4 stick) unsalted butter
4 ounces unsweetened chocolate, coarsely chopped
3/4 cup (5 1/4 ounces) sugar
1 teaspoon pure vanilla extract
1/4 teaspoon salt
2 large eggs, cold
2 tablespoons unbleached all-purpose flour
1 recipe Vanilla Sugar Cookies
Directions: Melt the butter with the chocolate in a heatproof bowl set directly in a wide skillet of barely simmering water. Stir frequently until the mixture is melted and smooth.
Remove the chocolate from the heat. Stir in the sugar, vanilla, and salt. Add the eggs one at a time, stirring in the first until incorporated before adding the second. Stir in the flour and beat with a spoon until the mixture is smooth and glossy and comes away from the sides of the pan, about 1 minute.
Scrape into a small bowl, cover, and refrigerate until needed.
Make the dough as directed in the recipe for Vanilla Sugar Cookies.
Preheat the oven to 350°F. Position racks in the upper and lower thirds of the oven.
Cut out 3-inch cookies and place them 1/2 inch apart on the lined pans. Scoop and place a level teaspoonful of filling in the center of each cookie. Bring 3 sides of each cookie up to partially cover
the filling. If the dough gets too soft to handle, slide the pans into the refrigerator for a few minutes
to firm it up. Pinch the edges of the cookie to seal the corners.
Bake for 12 minutes, or until pale golden at the edges. Rotate the cookie sheets from top to bottom
and from front to back halfway through the baking time to ensure even baking. Repeat until all of the cookies are baked.
Set the pans or just the liners on racks to cool. Cool the cookies completely before stacking or storing. Although best on the day they are made, the cookies keep for 3 to 4 days in an airtight container.
Vanilla Sugar Cookies
Yield: Ninety 21⁄2-inch cookies or fifty-five 31⁄2-inch cookies
4 cups (18 ounces) unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 pound (2 sticks) unsalted butter, slightly softened
2 cups (14 ounces) sugar
2 large eggs
1 tablespoon pure vanilla extract or prepared vanilla bean paste or (better still) 3/4 teaspoon ground whole vanilla beans
Sugar or Vanilla Sugar for sprinkling
Directions: Combine the flour, baking powder, and salt in a bowl and mix together thoroughly with a whisk or a fork.
Beat the butter and sugar in a large bowl with an electric mixer until light and fluffy, 3 to 4 minutes. Beat in the eggs and vanilla. On low speed, beat in the flour just until incorporated. Scrape the dough into a mass and knead it with your hands a few times until smooth. Divide the dough into 4 pieces and form each into a flat patty. Wrap and refrigerate the patties until firm enough to roll, preferably several hours or overnight.
Preheat the oven to 350°F. Position racks in the upper and lower thirds of the oven.
To Roll and Cut Cookies
Remove 1 patty from the refrigerator and let it sit at room temperature until supple enough to roll but still quite firm. It will continue to soften as you work. Roll the dough between two sheets of wax paper or plastic sheets from a cut-apart resealable plastic bag to a thickness of 1/8 inch. Turn the dough over once or twice while you are rolling it out to check for deep wrinkles; if necessary, peel off and smooth the paper over the dough before continuing to roll it.
When the dough is thin enough, slide it (still between the sheets) onto a cookie sheet and refrigerate. Repeat with the remaining patties, sliding each rolled-out piece on top of the others in the fridge. Remove the bottom (coldest) sheet of dough from the refrigerator. Peel off the top sheet of paper and set it on the counter. Invert the dough onto it and peel off the second sheet.
Cut cookie shapes as close together as possible to minimize scraps, dipping the edges of the cookie cutters in flour as necessary to prevent sticking. Use the point of a paring knife to lift and remove scraps as you transfer cookies to cookie sheets. Place the cookies at least 1 1/2 inches apart on the lined or greased cookie sheets. If the dough gets too soft at any time—while rolling, cutting, removing scraps between cookies, or transferring cookies—slide a cookie sheet underneath the paper or plastic and refrigerate the dough for a few minutes, until firm. Repeat with the remaining pieces of dough. Gently press all of the dough scraps together (don’t overwork them with too much kneading) and reroll. Sprinkle cookies with sugar or Vanilla Sugar.
Bake for 8 to 10 minutes, or until pale golden at the edges, rotating the pans from top to bottom and from front to back halfway through the baking time to ensure even baking. Repeat until all the cookies are baked.
For lined pans, set the pans or just the parchment liners on racks to cool; for unlined pans, use a metal spatula to transfer the cookies to the racks, waiting 1 or 2 minutes if necessary to let the cookies firm up before moving them. Cool the cookies completely before stacking, decorating, or storing. May be kept in an airtight container for at least 1 month.
Cardamom Sugar Stars
These are fragrant in any shape. Be sure to allow the edges to turn lightly golden in the oven for extra flavor and snap. | Make Vanilla Sugar Cookie dough, adding 1 teaspoon of ground cardamom with the sugar. Cut with star or snowflake cookie cutters. Sprinkle cookies with Cardamom Sugar instead of plain sugar or Vanilla Sugar before baking.
Sugar and Spice Cookies
Substitute any of the spiced sugars for the sprinkled sugar or Vanilla Sugar.
Copyright 2010. Deborah Jones photographer.
Click here for more Hamentaschen recipes.
Chocolate Mousse from Frugal Feeding.com
The Frugal Feeding.com website contains various recipes, easy-to-follow instructions complete with stunning photography including the following:
- Makes 6-10 Servings
• 200g dark chocolate
• 100ml water
• 4 eggs
• 1-2 tbsp caster sugar*, depending on strength of chocolate
(*Caster sugar is a fine grind of granulated sugar.)
1. Melt the chocolate together with the water either in a microwave or in a bowl over a pan of boiling water. Beat the egg yolks into the chocolate one by one.
2. Transfer the egg whites into a large mixing bowl and beat until they form soft peaks. Add the sugar and continue to beat until the point at which they begin to form harder, stiffer peaks – be careful not to over beat. Gently fold the egg whites into the chocolate mixture in three parts. When done, put in individual bowls then cool in the refrigerator for an hour. Serve and Enjoy!
Frugal Feeding Tip: Make sure that you’ve tried and tested your chosen chocolate and that it contains cocoa solids of absolutely no less than 55%, though 70% would be preferable.
For more detailed information on this recipe, click HERE.
Mardi Gras King Cake
Serving a King Cake during Mardi Gras celebrations is a tradition that honors the Magi who visited the Christ child on the twelfth night or Epiphany (January 6).
The cake is shaped in a ring with a pecan, bean or plastic baby placed inside the dough, before baking, to represent the baby Jesus.
The cake is then decorated with the purple, green and gold colors of Mardi Gras, and divided among guests. Whoever finds the baby doll will host the next King Cake celebration.
4 packages active dry yeast
1/2 cup lukewarm water (110-115 degrees F)
1/2 cup granulated sugar
1 tablespoon salt
1/2 cup cold milk
1 cup plain or vanilla yogurt
2 teaspoons lemon juice
1 teaspoon vanilla extract
2 egg yolks, lightly beaten
1 stick butter or margarine
5-6 1/2 cups all-purpose flour
1 stick butter or margarine, melted
2 cups granulated sugar
3 tablespoons ground cinnamon
2 dried bean, shelled pecans, or naked plastic babies
3 tablespoons soft butter or margarine
4 cups confectioner’s sugar
1 teaspoon vanilla or almond extract
4-6 tablespoons milk
Click for a video demonstration: Click Here!
Combine the yeast, 1/2 of the sugar, and the lukewarm water in a very large bowl, stir well and set aside for a few minutes until the mixture swells slightly and small bubbles appear on the surface. Stir in the remaining sugar, milk, yogurt, lemon juice, vanilla and salt. Mix well. Add egg yolks and mix again.
In another bowl, work the butter/margarine into 5 cups of the flour.
Add the flour-butter/margarine mixture to the yeast mixture a cup at a time, mixing well after each cup is added. Begin to knead in the bowl, adding more flour if necessary to make a smooth, elastic dough. Turn out onto a lightly floured surface and knead about 5 minutes, adding more flour if the dough is still sticky.
Shape the dough into a ball and place in a bowl which has been buttered or sprayed with a no-stick spray. Cover and let stand in a warm place until dough doubles in size.
Punch dough down and divide in half. Roll each half on a lightly floured surface into a rectangle about 8 x 14 inches. Brush each rectangle with 1/2 stick of melted butter or margarine. Combine the sugar and cinnamon and sprinkle 1/2 of the mixture over each rectangle. Roll up from the wide end, as you would a jelly roll, inserting one of the dried beans, pecans, or naked babies along the way. Press the ends of the dough together and stretch the roll into an oval about 14 inches long. Place on a greased/sprayed cookie sheet and allow to rise in a warm place for about 45 minutes.
Bake in a preheated 350 degree F oven for about 35-45 minutes until the cakes are golden brown and sound hollow when tapped with the fingers. Remove from the oven and cool for 30 minutes.
Beat the butter or margarine until softened. Add confectioner’s sugar and vanilla and continue to beat, gradually adding milk until a glaze consistency is achieved. Use half of the icing on each cake.
Spread the icing evenly over each cake and decorate immediately with granulated sugar that has been rendered purple, green and gold with food coloring, making alternating bands of color.
Other decorating options:
Divide the icing into three portions and use food coloring to make purple, green and gold icing. Spread in alternating bands along the length of the cakes.
Use purple, green and gold gumdrops, jelly beans, or other candy to decorate the white icing.
Recipe courtesy of New Orleans Public Library.
3/4 c. butter
3/4 c. sugar
1/2 tsp. baking soda
1/2 tsp. Cream of Tartar
1/2 tsp. salt
1 Tbsp. vanilla
Roll cookie dough into balls and press with sugared glass. Bake at 350°F for 8 to 10 min.
If desired, use colored sugar to give your cookies a more festive look.
Rolled Sugar Cookies
1 1/2c. butter, softened
2 c. sugar
1 tsp. vanilla extract
5 c. all-purpose flour
2 tsp. baking powder
1 tsp. salt
1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2. Preheat oven to 400 degrees F (200° C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3. Bake 6 to 8 minutes in preheated oven. Cool completely.
ALL RIGHTS RESERVED © 2013 Allrecipes.com
Peanut Butter Chocolate Chip Brownies
- ½ cup smooth peanut butter
- 1/3 cup softened butter
- 2/3 cup sugar
- ½ cup packed brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 cup flour
- 1 t baking powder
- ½ t kosher salt
- 1 ¾ cups chocolate chips- reserve ¼ cup
Directions: Preheat oven to 350° degrees. Grease a 9×9 or 8×8 baking pan. In a bowl, cream together peanut butter and butter until smooth. Add in both sugars, egg and vanilla. In a separate bowl sift together flour, baking powder and salt. Stir into peanut butter mixture. Fold in 1 ½ cups of chocolate chips. Spread into prepared pan and bake for about 30 minutes, until toothpick comes out clean. Remove from oven and sprinkle with remaining chocolate chips. Allow to completely cool before cutting.
Want a quick treat that’s gluten-free?
For a list of Gluten Free Candy: click here.
For more Gluten-free recipes, read on or click here.
Gluten-free Banana Bread with Coconut and Flax
Yield: 1 loaf, 16 servings
- 1 3/4 cups Gluten-Free Multi-Purpose Flour
- 1/4 cup whole flax meal
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon xanthan gum
- 3 tablespoons Cake Enhancer
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3/4 cup brown sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 2 cups (3 large or 4 small) mashed ripe bananas
- 3/4 cup unsweetened shredded coconut
- 1/2 teaspoon King Arthur Pure vanilla extract
- 1/4 teaspoon banana flavor, optional
1) Grease a 9″ x 5″ loaf pan and preheat your oven to 350°F.
2) In a medium-sized mixing bowl combine the flour, flax meal, baking soda, salt, xanthan gum, cake enhancer, cinnamon, and nutmeg and set aside. In your mixer’s bowl, combine the brown sugar and oil until well-blended.
3) Add the eggs one at a time, beating until well-incorporated.
4) Stir in the dry ingredients, and beat on medium speed for about 30 seconds, until well combined.
5) Stir in the banana, coconut, and flavors, and blend well.
6) Pour the batter into the loaf pan and bake for 45 to 55 minutes, or until the bread’s internal temperature reaches 210°F. Allow the bread to cool in the pan for about 10 minutes before turning it out onto a rack. Cool completely before cutting.
tips from the King Arthur Flour bakers
- It’s often difficult to be sure gluten-free quick breads are fully baked in the middle. A cake tester inserted into the center may come out crumb and batter free before the bread is fully baked; thus, using an instant-read thermometer is a good idea.
Buried Treasure Meringues
This recipe comes from King Arthur Flour company in Vermont, USA.
These light treats are Dairy-Free and Gluten-Free. What makes them extra special is the drop of some dark chocolate or a candied cherry in the middle…. either placed atop the cookie or bury it like hidden treasure within the meringue before baking.
Hands-on time: 15 mins. to 25 mins.
2 large egg whites
1/4 tsp. Cream of Tartar
dash of salt
1/2 c. plus 1 TBsp. sugar
Candied cherries and/or bittersweet or semisweet chocolate chunks; the King Arthur Flour bakers like Peter’s Burgundy chunks.
1) Preheat the oven to 200°F. Line a baking sheet with parchment (first choice), or lightly grease it.
2) In a large bowl, combine the egg whites, cream of tartar, and a dash of salt.
3) Beat until peaks form, then gradually add the sugar, continuing to beat until the mixture is stiff and glossy.
4) Pipe a base of meringue onto the sheet, using a pastry bag and star tip; place a candied cherry, or a couple of chunks of chocolate, atop the base. Pipe meringue to cover the cherry or chocolate.
5) If you don’t want to pipe meringues, simply drop by tablespoonfuls onto the sheet. A tablespoon cookie scoop works well here. Place cherry or chocolate in the center of each meringue; cover or leave exposed, your choice.
6) Bake the meringues for 1 1/2 hours. Turn the oven off, and leave them in the turned-off oven until they’re completely cool, 3 hours or more. This is a good cookie to make in the evening; they can be left in the oven (with the heat turned off) overnight.
Yield: approximately 20 to 24 meringues.
Candy Cane Desserts
Candy Cane Cheesecake
Yield: 16 Servings
Prep: 50 min.
Bake Time: 55 min. + chilling
- 1 1/2 c. graham cracker crumbs
- 1/3 c. melted butter
- 1/4 c. sugar
- 5 pkg. (8 oz. each) cream cheese, softened
- 1 c. sugar
- 1 c. sour cream
- 1 tsp. vanilla
- 1c. heavy whipping cream
- 1/4 c. confectioners sugar (also known as powdered sugar, icing sugar or sucre glace)
- Additional crushed peppermint candies or candy canes
Place a greased 10 inch springform pan on a double thickness of heavy duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine the cracker crumbs, butter and sugar. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 350 or until set. Cool on a wire rack.
In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add eggs; beat on low speed just until combined. Fold in crushed candies or candy canes and, if desired, a few drops of red food coloring. Pour over crust. Place springform pan in a large baking pan; add 1 inch of hot water to large pan.
Bake at 350° for 55 to 65 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
In small bowl, beat cream until it begins to thicken. Add confectioners/icing sugar/sucre glace. Beat until stiff peaks form. Pipe around edge of cheesecake and sprinkle with additional crushed candies.
©Taste of Home 2012
Candy Cane Ice Cream
Want to make the dish that’s featured in this photo?
Bring to room temperature a pint of vanilla ice cream, then pour it into a mixing bowl.
Stir in 1 teaspoon of the peppermint extract and crushed candy canes. Place the ice cream mixture back in the freezer. Allow to refreeze before serving. Enjoy!
Adventurous? Try it with chocolate ice cream.
Candy Cane Cake
Frost an Angel food cake with whipped cream. Then sprinkle crushed Candy Canes atop the “icing.”
If you can handle more peppermint, try mixing some crushed Candy Canes in hot cocoa…. and drink it as you eat your cake!
- 5-7 oz. Gouda Cheese
8-10 oz. Soft Cheddar Cheese Spread
12 oz. Cream Cheese
1 tsp. Worcestershire Sauce
2 tsp. Grated Onion
1 tsp. Season Salt (optional)
1 c. Chopped Pecans or Walnuts
1/4 c. Parsely Flakes
Directions: Shred Gouda Cheese. Let all cheese get room temperature. Combine all cheeses in mixer bowl. Add onion, Worcestershire sauce, season salt and 1/2 cup pecans or walnuts. Mix well. Refrigerate until firm. Form into balls. Roll in Parsley flakes and remaining nuts. Can be frozen until ready for use.
Make-Ahead Jimmy Dean® Pork Sausage Ball Appetizer
These tasty sausage balls can even be made ahead of time, and frozen. Just thaw and bake when you need them…but you may not want to wait that long!
2 (16 ounce) packages Regular Flavor Jimmy Dean® Pork Sausage
(Sage pork sausage is also a good choice)
1 1/2 cups all-purpose baking mix, such as Bisquick®
4 cups shredded sharp Cheddar cheese
1/2 cup finely chopped onion
1/2 cup finely chopped celery
2 teaspoons black pepper
2 teaspoons minced garlic (optional)
Preheat oven to 375° F. Combine all ingredients in a large mixing bowl; stir well. Form into 1inch balls. Place on un-greased baking sheet; bake 18-20 minutes or until golden brown. Remove from oven; cool 5 minutes before removing from pan. Serve with cocktail forks or toothpicks.
ALL RIGHTS RESERVED © 2012 Allrecipes.com
Italian-Style Sausage Cheese Balls
Makes: 20 servings (2 balls each)
1 pkg. Jimmy Dean® Regular Flavor Pork Sausage Roll
3/4 cup all-purpose baking mix, such as Bisquick®
2 cups (8 oz.) shredded mozzarella cheese
1 c. packed fresh spinach leaves, finely chopped
1/4 c. grated Parmesan cheese
1/4 c. finely chopped red bell pepper
1 lg. clove garlic, minced
1/2 tsp. dried oregano
Directions: Preheat oven to 375° F. Mix ingredients just until blended. Shape into 40 (1-inch) balls; place in single layer in two lightly greased shallow baking pans. Bake 12-14 minutes or until done (160° F). Serve with toothpicks. Sausage balls can be shaped ahead of time and frozen. When ready to serve, heat oven to 375° F. Place frozen balls on lightly greased baking sheet. Bake (160° F) for 16-18 minutes at or until done.
If using 1 pkg. Jimmy Dean® Italian Flavor Pork Sausage Roll (rather than regular flavor), omit the oregano.
Make your Holiday Table Festive
How to fold a Snowflake napkin