I grew up eating Sausage Cheeseballs, so these make me think of my childhood!  These are perfect appetizers to bring to parties, serve for company, or just eat for breakfast.  And, if there are ANY leftover, they are great cold!

This is so simple to make too -- 3 ingredients! 

Preheat oven to 375

1lb Owen's Breakfast Sausage (we use HOT) -- or you can use any brand you prefer
2 cups Bisquick (we use Heart Healthy)
8oz bag Shredded Sharp Cheese (or grated from block)

Mix all -ingredients until you have a large moist dough ball. I find it easier to use your hands and knead it as you flip it over.  Your goal is to not have any dry Bisquick in the bowl.
This is half of the ball. Notice the little dish of oil to the side
Place @1 tbsp olive oil into a little dish.
Roll dough into about a 1 inch ball, and then dip one side into a drop of olive oil and roll ball in hand to coat.
Place on stone pan, or a parchment paper lined baking sheet.  These need to be spaced @2 inches apart. 
Bake 15 minutes until golden brown.  I usually end up baking them @18 minutes.

My husband took this picture, thinking he was being funny.

This should yield @36 sausage cheeseballs.  I think I ended up with like 42 this go round.
This is approximately half of the sausage cheeseballs. I had to fight off my family to even get this picture!
NOTE: The HOT sausage gives them a little "kick" but my 2 year old still eats them. 

My husband likes to dip the cheesballs into sweet and sour sauce. 

Philly Cheesesteak and Tortilla Soup

What you see here is the Cheese Sauce that goes with the Steak and the Tortilla Soup. These are tweaked recipes of what I found online.  My entire family loved it -- even my oldest -- and that should say A LOT!

Many of my recipes start out with what I call "Crock Pot Chicken".
I trim however many chicken breasts my recipe calls for, and place them in the slow cooker.
Place trimmed, cut up chicken breasts in slow cooker.
Put 2 cups water and a Knorr Chicken Bouillon cube in the microwave for 2 minutes.
Pour chicken broth over chicken.
Add chopped garlic  -- from a jar or diced fresh -- about 2 cloves.
Top with 1 or 2 slices of onion -- left in ring form.

Cook on High until boiling, then reduce to Medium High for 4-6 hours.  Reduce heat if you need to cook longer.
When done cooking, place on plate and shred with a fork.

This is perfect as is because it is so flavorful -- unlike typical "boiled chicken" that many recipes call for! 
I will refer to my Crockpot Chicken in many recipes, so make a note of this recipe! 
Examples include: Chicken Salad, Chicken Spaghetti, Chicken Enchiladas, Rice a Roni with mixed vegetables, and most recently Chicken Tortilla Soup!  YUM!

This recipe is very similar to McAlister's Tortilla Soup!  I used 2 different recipes and made changes to come up with my creationIt seems like a lot of work, and it is if you are doing this all at once.  But, if you plan accordingly and put the chicken on in the morning and do your prep-work before actually assembling it -- it will be an easy weeknight meal.

3 shredded Crockpot Chicken Chicken Breasts
Reserve the broth -- and add the shredded chicken back to it.  Continue cooking on low.

In a skillet, @ 1tbsp olive oil -- Medium Heat
1/2 medium onion -- diced fine/minced
3-4 cloves garlic, minced
Saute until soft -- not browned
Add 2 tbsp reserved broth if needed to keep from browning
Pour onion/garlic mixture into shredded chicken/broth pot

In a blender puree:
14.5 oz Can of Del Monte Diced Tomatoes w/Green Chilies - do not drain (Rotel could be used)
Small can of diced green chilies
2-3 tbsp cilantro
Add to soup pot.

Add in rest of ingredients:
1 tsp Chili Powder
1 tsp Dried Oregano
Can of Cream of Chicken Soup
3/4 cup shredded Cheddar Cheese
3/4 cup Jalapeno Jack Cheese
Add a little water, if needed, depending on consistency you prefer.

Stir until cheese melts and let simmer 10 minutes.
Servings: probably 8-10 cups

Pour in bowl with crumbled tortilla chips.  Garnish with Cilantro.
This was family friendly -- not too spicy.  To increase heat, use Hot Rotel and saute a diced jalepeno...
This recipe was based on one I found online, Google: Philly Cheesesteak Steve Poses
This is a lot of work if done all at once.  I recommend doing your prep work the day before.

@2  pounds Rib Eye Steak (or similar beef) - sliced as thin as possible
(It is recommended the meat still be semi frozen to make cutting easier)

Add to a bowl with a few tbsp Worcestershire Sauce, and a few tbsp Italian Dressing.
(This is not necessary -- I just tend to do this a lot with meat to tenderize and give flavor.)
Season with Creole Seasoning and Pepper.  Refrigerate for a few hours.

In a large skillet, Medium Heat:
@1-2 tbsp olive oil
Add meat mixture, cover, and stir as needed.

In a separate skillet:
@1 tbsp olive oil
1-2 jalepenos seeded, and sliced thin
1 bell pepper, sliced thin
1 Hatch Green Chile, sliced thin
Mixture of sweet peppers -- I found these near the jalepenos/bell peppers in a container for $2-3, sliced thin
You can use any hot and sweet peppers of choice, as well as colorful bell peppers.
*** Depending on preference -- you should have a 4:1 ratio of sweet:hot peppers.  ***
Cook peppers first , then add onions and cook until translucent.  Add 2 ounces water as needed to keep from browning.  This will take @15 minutes.

Add pepper/onion mixture to beef mixture. 
Cover and continue to cook on Medium until meat is fork tender. 
Continue to add 2 ounces of water as needed.  This part takes a while.

Cheese Sauce:
I based this on Bobby Flay's Provolone Sauce recipe, but I didn't have any provolone cheese - so I improvised.

Medium sauce pan, Medium Heat:
Melt 1 tbsp butter
Whisk in 1 tbsp flour
Add 1 cup milk
Cook a few minutes until thickened

Turn off heat and add:
1 thin slice Velveeta Mexican Cheese, cubed
1/2 cup shredded Cheddar
1/2 cup shredded Pepper Jack
Whisk until melted
(You can see that any cheese of your preference will work great.... experiment with what you have in hand).

Serve on Beef and Pepper mixture on hoagie rolls, Italian Bread loaf, or bread of your choice.
Top with Cheese Sauce.
Servings: @ 6


    I love to cook!  I like to try new recipes too.  So, you will find here some of my recipes that my family loves!


    September 2011


    Crockpot Chicken
    Philly Cheesesteak
    Sausage Cheeseballs
    Tortilla Soup

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