Bisquick Sausage and Cheese balls

I know these don't look all that amazing but they are one of my favorite holiday foods.I don't miss a single Christmas without making them!

I've been eating these at Christmas time since I can remember. I'm so excited to eat them in the morning!!

YUM

BISQUICK SAUSAGE & CHEESE BALLS

1 lb ground breakfast sausage

2 cups Bisquick

2 cups cheddar cheese

Preheat oven to 350 degrees. In large bowl, mix together all the ingredients. Form into 1 inch balls. Place baking sheet, about 1/2 inch apart.When baking sheet is full, place in oven. Bake for 20 minutes

I've never tried eating them with any sauces but I just might try them with my ranch dressing this time. Just to be extra naughty before next week!

Homemade Ranch Dressing

I will NEVER I repeat NEVER ever buy Ranch dressing from the grocery store ever again. I've always really liked Ranch but always hated the store bought bottled kind. I found this recipe and I could eat it by the spoonfuls its that good.
Its a shame I am going to start eating alot healthier in the new year because this stuff is really good.

2 c. mayo
2 c. buttermilk
1/2 Tbsp. pepper (or to taste) We really like to use fresh ground pepper, I find it adds better flavor
1 Tbsp. parsley
1 Tbsp. garlic powder
1 Tbsp. onion powder
2 Tbsp. "Accent" OR "Spike" seasoning (Spike has no added MSG, the only place i've found it around here is Winco)
1 Tbps. salt
2-3 Tbsp. of sour cream if you'd like it thicker.

Mix all ingredients together well and chill for at least 2 hours.

** My notes
This makes alot unless you are having a party you might just want to half the recipe. Although buttermilk by itself freezes well, freezing the ranch after its made turns out grainy after its thawed so I do not recommend freezing the ranch.
I don't mind the ranch being runny but, some people do. I normally add sour cream to it to thicken it up and it never seems to alter the taste at all.

Cherry Cheesecake Cookies

These cookies are delicious!!!!!!!!!! I really don't enjoy cookies very much. Thats why you probably won't see many recipes on here for them nor will you ever recieve many from me as a gift. I wasn't to impressed when I first made them but after they cooled they were SO good! I mean REALLY REALLY good! If you don't like Cherry then you can substitute anything such as Strawberry or even blueberry. I ran out of the cherry so I finished off the batch with jam in the middle and they still turned out great!

Check my notes at the bottom for some addition tips.

Makes about 2 dozen cookies

3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 (8-ounce) packages cream cheese, softened
2 1/2 sticks butter, softened
1 1/2 cups sugar
2 large eggs
2 teaspoons vanilla extract
1 cup graham cracker crumbs
2 cans (20-ounce) cherry pie filling

Combine the flour, baking powder and salt in a bowl. In another bowl with an electric mixer, beat cream cheese, butter and sugar until smooth and creamy, about 2 minutes. Add eggs and vanilla and mix until incorporated. Reduce speed to low and add the flour mixture and mix until just combined. Refrigerate dough until firm, at least 30 minutes.

Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silpat liners. Place graham cracker crumbs in a shallow dish.

Roll the dough into 1 1/2-inch balls, then roll the balls in graham cracker crumbs. Place balls 2 inches apart on prepared baking sheets. Using a tablespoon measure, make an indentation in the center of each ball. Place 3 cherries in the dimple. Bake until golden brown around the edges, 12 to 14 minutes. Cool for five minutes on the sheet and then transfer to a wire rack to cool completely.

Notes

I find that these cookies taste better after cooling. You can store them in the refrigarator and they are espcecially good chilled!

It is important to chill the dough so that while you are rolling the balls they stay in tact.

Don't make the balls to large or they will be difficult to eat without crumbling.

I also found the dough to be just as tasty as the actual cookie!

Cream Cheese Chicken Soup

I know, its the greatest picture EVER lol but you get the idea.
On a day like today where the high didn't get past the mid 20's I really felt like eating soup! I've been wanting to try this recipe but Richard kept turning down the idea saying it didn't sound good. Tonight, I made it anyway! I love homemade chicken soup and I love anything with cream cheese so this was the perfect recipe for me!
We all really like it and So did Phoenix although it ended up everyone including my hair he seemed to really enjoy it!

Cream Cheese Chicken Soup

1 pound chicken breasts (I use 3 boneless skinless chicken breasts), cooked and diced or shredded
1 onion, finely diced
1-2 Tablespoons butter
2 handfuls of baby carrots (or 4-5 reg carrots, sliced small)
4-5 potatoes, finely diced (if you don't like alot of potatoes in your soup i'd use maybe 2 because with 4-5 it ends up being more like a chicken cream cheese potato soup)
1 cup milk
4 Tablespoons flour
1 8oz cream cheese (you can also use the 1/3 less fat cream cheese to make it healthier!), softened at room temperature

Saute onion in butter. Put onion in pot and add 3 cups of chicken broth (homemade, from the can or use water seasoned yourself with bouillon or soup base) carrots, and potatoes. Add more broth to cover vegetables, if needed. Bring to a boil, then simmer until veggies are tender (about ten minutes). When veggies are tender, mix the flour with the milk and add to the soup. Add cream cheese to soup little pieces at a time and stir until it is all melted. Add cooked chicken and heat through. Season with salt and pepper. You may need more salt depending on what kind of chicken broth you used.

Fruit Salsa with cinnamon chips

I begin to miss summer alot around this time of year. So, heres in honor of summer and its speedy return.
I complain about the cold way to much, I guess one of these days I move to a state where it isn't cold more than it is warm!

Ingredients
2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor

10 (10 inch) flour tortillas
butter flavored cooking spray (instead ot this I like to melt butter or margarine and use a baster to put it on the chips
2 cups cinnamon sugar

In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture

Zesty Crock Pot Chicken

This meal is one of our family favorites. Neither Richard or I ever get sick of it and I make it atleast once every couple weeks because we just love it. We normally serve it over Rice pilaf and it is SOOOO GOOD and its the best for leftovers the next day!
Ingredients:
4-6 frozen chicken breasts
1/2 cup chicken broth
1/4 cup margarine
1 pkg. Good Seasons Italian dressing mix (dry)**
1 pkg. cream cheese
1 can cream of chicken soup

Combine chicken, broth, margarine and dressing mix in crock pot and cook on high for 3 ½ to 4 hours. Chicken should shred into small pieces.
Add remaining ingredients and cook on high for another half an hour. Add milk or heavy cream to thin the sauce if it’s too thick. Serve over noodles or rice.
We usually serve it over Rice Pilaf!!!!!

Instead of using the Italian dressing mix I use these things together and I think it turns out much better!!
2-3 tsp. Montreal Chicken seasoning (if you don't have this, you can mix together a little salt, garlic powder, onion powder, and black pepper together.. and maybe even a dash red pepper flakes)
1-2 tsp sugar
1/4 tsp. oregano ***I don't like Oregano so I never use it!
1/2 tsp. lemon pepper

TRY it its so good!

CoCo Lopez coconut cake

YUM. This cake is to die for and SO easy!

1 box yellow pudding cake mix
1 14 ounce can sweetened condensed milk
1 15 ounce can CoCo Lopez cream of coconut
1 12 ounce package of cool whipped topping
1 12 ounce package frozen flaked coconut

Follow directions on box of cake mix and bake in 9 x 13 pan
When the cake comes out poke holes all over the cake with a fork.
Pour sweetened condensed milk over cake. After cake cools put cream of coconut over the cake.
Spread cool whip over the cake and cover with coconut. Keep leftovers in Fridge. After a couple days it really tastes yummy because the cake becomes more moist!!

Banana Bread

I've been asked multiple times about my recipe for Banana Bread. SO here it is!
The secret to it being so moist is sour cream!

Banana Bread
1 cup sugar
1/2 cup oil
2 eggs
1 cup mashed ripe bananas (about 3 ripe bananas)
1/2 cup sour cream
1 teaspoon vanilla
1 1/2 cup flour
1 tsp. baking soda
1/2 teaspoon salt

Heat oven to 350 degrees. Grease and flour bottom only of a loaf pan (or use 3 small loaf pans). In a large bowl, beat together sugar and oil. Add eggs, bananas, sour cream and vanilla; blend well. Lightly spoon flour into measuring cup; level off. Add flour, baking soda and salt; stir just until dry ingredients are moistened. Pour into prepared pan. Bake at 350 degrees for 50-60 minutes (about 40 minutes for smaller loaf pan) or until toothpick inserted in center comes clean. Cool 5 minutes; remove from pan. Cool completely. Wrap tightly and store in refrigerator. Makes 1 loaf.

Skillet Chili Mac

I never thought i'd say this but, I LOVE Chili Mac ONLY because of this recipe. I was never someone who loved Chili Mac after eating alot of Hamburger Helper growing up BUT, this Is so so so yummy! This is definately on our list of things to make on a regular basis!!
I don't usually enjoy making things with ground beef but, you've got to try this.
Have I gotten my point accross yet that you should give this one a try???
And the best part about it....It takes like 30 minutes from start to finish to prepare! So easy and it makes fantastic leftovers!

1 tablespoon vegetable oil
1 pound ground beef
1 onion, minced
3/4 tablespoon chili powder (add more if you want more heat)
1/2 tablespoon ground coriander (substitute ground cumin for a smokier flavor)
1/2 teaspoon salt
3 garlic cloves, minced
1 tablespoon brown sugar
2 8 oz. cans tomato sauce
2 cups water
8 ounces (2 cups) elbow macaroni (I've also used egg noodles and its turned out just as good!)
1 cup frozen corn
1 4.5-oz can chopped green chiles
2 tablespoons fresh cilantro, chopped
2 cups shredded cheese (I used a combination of cheddar and monterey jack but you can use pepper jack or a mexican shredded cheese blend)

Heat oil in a 12-inch non-stick skillet over medium heat. Add the ground beef, onion, chili powder, coriander, cumin and 1/2 teaspoon salt. Cook the ground beef until it is no longer pink. Drain off any excess fat or grease (the amount will depend on how lean your beef is). Stir in garlic and brown sugar and cook until fragrant, about 30 seconds. Stir in tomato sauce, water, and macaroni. Cover and cook, stirring often and keeping the heat at a steady simmer, until the macaroni is tender, about 12-12 minutes.

Stir in 1 cup of the cheese, frozen corn, green chiles and cilantro and sprinkle remaining 1 cup of cheese over the top. Cover and let sit off the heat until the cheese melts, about 2 minutes.

Cashew Coconut Granola

This granola is so good! I'm usually not a huge fan of Granola BUT, I could eat this for breakfast every day! I made this last week after my husband ask me to make something healthy he could take to work to snack on.
Well, I made it on Thursday and Unfortunately a DOUBLE batch was gone by Saturday.
I did take some to my moms and neighbors and he took some to work but, I have no idea how it was gone that fast! I don't think i'll ever be able to eat any other type of granola ever again! Give it a try! I think you'll be surprised!

*Makes about 7 cups of granola

3 cups old-fashioned rolled oats
1 cup slivered almonds
1 cup cashews
3/4 cup shredded sweetened coconut
1/4 cup plus 2 tablespoons dark brown sugar
1/4 cup plus 2 tablespoons pure maple syrup
1/4 cup vegetable oil
3/4 teaspoon salt
1 cup raisins

Preheat oven to 250 degrees. In a large bowl, combine the oats, nuts, coconut and brown sugar. In a separate bowl or liquid measuring cup, combine maple syrup, oil and salt. Combine both mixtures by slowly pouring the liquid over the oatmeal mixture and stirring well. Divide in half and pour onto two 11X17-inch rimmed baking sheets, spreading out into an even layer on each sheet. Cook for 1 hour and 15 minutes, until golden. Remove from the oven and transfer into a large bowl, slightly breaking up the clumps. Add the raisins and gently mix until even distributed.

Notes**
Nuts like Cashews and Almonds can tend to get pricey. The best deal i've found on these are at Winco where they sell them in Bulk by the pound. It may be a little out of the way but I think you'll save yourself alot of money by giving Winco a chance!

Grape Salad

This Salad is so yummy. It is so easy and so delicious! You can make it healthier by using light Cream cheese and light sour cream and it still tastes great!

Large bag of grapes--red, green or both (enough for about a double-layer of grapes in a 9x13 pan) I really like using the grapes that are crunchy I think it tastes better that way! I usually am able to tell if they will be crunchy in the grocery store if they are very firm.

Creamy mixture:
8 oz. cream cheese (make sure its softened so you get a smoothe texture and no clumps of cream cheese after you mix!)
1/3 c. sugar
8 oz. sour cream
1 tsp. vanilla

Topping:
1 heaping cup Grape Nuts (grape nuts are a little pricey but they will last you quite a while)
2/3 c. brown sugar
1/2 c. coconut flakes

Cream together cream cheese and sugar, then fold in sour cream. Stir grapes in with the creamy mixture then spread out in a 9x13 glass pan and refrigerate.
RIGHT BEFORE SERVING: Combine topping ingredients well and add over top of the grapes

Perfect boiled eggs/ Deviled Eggs

I'm not sure if its a southern thing but, Thanksgiving and Christmas dinner was not complete without Deviled eggs. One year my mom assigned my grandmother to bring them. She decided it wasn't necessary and our family and entire dinner almost fell apart. Lets just say that was a sad day in our household.
I don't know about you but, Its very easy to boil eggs and then after cutting them open you realize that you've cooked them to long because they have that little green ng around the yoke. (thats actually not supposed to happen when they are cooked to perfection)
Here is a perfect way to ensure you'll have perfect boiled eggs every time whether its for Deviled eggs or not!

eggs (use eggs that are at least 3 days old.. if they are really fresh they don't turn out as good)
1 tsp. Kosher salt
water

Fill a pot with COLD water. Add eggs (making sure there is just a single layer on the bottom of the pot) and salt. Bring water to a boil. Once water is boiling, reduce heat to medium and boil for about 3-5 minutes (no longer than 5 minutes). Cover pot and remove from heat. Let sit another 10-12 minutes. Strain water from pot and run COLD water over the eggs until the eggs are cool to the touch. Strain excess water from eggs and peel OR refrigerate for up to 3-4 days.

Now that you know how to make hard boiled eggs, deviled eggs will be easy.

6 hard boiled eggs
2 Tbsp. Miracle Whip
1 1/2 tsp. mustard
salt and pepper to taste
paprika

Peel eggs and cut in half lengthwise. Remove and mash yolks with mayo, mustard, sugar, vinegar, salt and pepper. Scoop a little of the mixture and stuff inside egg whites (if you want to be fancy you can put the mashed up yolks in a plastic bag, snip off the end and pipe the yolks into the egg white... or if you want to be really fancy you can use a cake decorating bag and put on a large star-tip). Sprinkle with paprika and serve!

Puppy Chow (muddy buddies)

I grew up on this stuff!! We always used to make it for movie nights!! It was such a treat. I always called it puppy chow but, I guess in the west its called muddy buddies. Either way, its a yummy snack and something the kids can help make!

9 c. Chex cereal (rice, corn, wheat.. or any combination of the 3)
1 c. semi-sweet chocolate chips
1/2 c. peanut butter
1/4 c. butter
1 tsp. vanilla
1 1/2 c. powdered sugar

Into large bowl, measure cereal; set aside. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag or a very large mixing bowl that has a lid!
Add powdered sugar. Seal bag; replace lid; shake until well coated. Spread on waxed paper to cool. Store in airtight container.

Chicken Tortialla Soup

This is hands down THE best Chicken Tortilla soup EVER

3 boneless, skinless chicken breasts
1 tsp. oil
1 onion, chopped
½ tsp. minced garlic
1 tsp. ground cumin
3 (14.5oz) can chicken broth
2 cans corn (drained)
1/2 tsp. chili powder
2 Tbsp. lemon or lime juice(or both!)
1-2 c. salsa (we really like to use the Kirkland Signature Organic Salsa from Costco!)
1 c. tortilla chips
½ c. shredded Monterey Jack cheese
1 avacado

In large pot boil chicken for about 25 minutes or until cooked through. Remove chicken, cool, and shred. In a large skillet cook onion, garlic in the oil and add cumin. Cook until onions become clear. Drain water from the pot you cooked the chicken in add chicken broth and onion & garlic mixture. Add shredded chicken,corn, chili powder, lemon (or lime) juice and salsa to the broth and bring to a boil. Reduce heat and simmer 30-40 min. Top with corn chips, cheese, avacado, and a little sour cream.

To begin

To begin this blog i'll just start with a lot of recipes that we've tried and LOVED. Some recipes come from friends, family, other blogs, online, cookbooks or it may even be my own.
All in all, I wanted to create this so I could enjoy it. If others get satisfaction out of it then great! But, I have so many recipes I hope this helps me to organize them better! I really do enjoy cooking and sometimes I get a good recipe that people ask me for so, i'll post those here to so that I can just reference here instead of writing it down!
I'll start by posting multiple recipes and then i'll post more as we try new things. But please don't get mad if thats not often enough for you lol!! I'll do my best!