Archive | May 2010

Recipe Of The Week: Sausage Cheese Balls

Sausage-Cheese Balls
These little appetizers make a big hit with any crowd. They continue to be one of our most-requested recipes!

Ingredients
3 cups Original Bisquick® mix
1 pound bulk pork sausage
4 cups shredded Cheddar cheese (16 ounces)
1/2 cup grated Parmesan cheese
1/2 cup milk
1/2 teaspoon dried rosemary leaves, crushed
1 1/2 teaspoons chopped fresh parsley or 1/2 teaspoon parsley flakes
Barbecue sauce or chili sauce, if desired

Directions
Heat oven to 350ºF. Lightly grease bottom and sides of jelly roll pan, 15 1/2×10 1/2x2x1 inch.

Stir together all ingredients, using hands or spoon. Shape mixture into 1-inch balls. Place in pan.

Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm with sauce for dipping.

Note:
I was wondering if the sausage needed to be cooked first but according to Foodista (see link below) it does not!

Sausage Cheese Balls

Sausage Cheese Balls

Rebecca

Rebecca

 

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Recipe Of The Week: Healthy Snacks

31 Days of Healthy Snack Ideas

When hunger strikes in between meals, it’s tough to resist the urge to munch on chips, cookies, and other bad-for-you treats. But choosing healthier snacks can keep you satisfied until your next meal without wreaking havoc on your waistline. Stay on the healthy track all month long with these 31 enjoyable low-calorie snacks. Let the snacking begin!

So today let’s pick just one!

Kiwi Ice Pops
From Country Living

Kiwi ice pops appeal to kids and adults alike. This recipe is not only mouthwatering but no fuss, making it one of the coolest ways to extinguish summer’s sizzle. Williams-Sonoma’s vintage-inspired Pop-Up Molds (six 2-ounce containers for $18) are easy to use, durable, dishwasher safe, and available in stores, by mail (800-541-2233), or on the Web (williams-sonoma.com).

Ingredients
1 3/4 cup(s) water
1 cup(s) sugar
4 kiwis
1/2 cup(s) (about 4 limes) fresh lime juice

Directions
Make the syrup: Combine 1 cup of water with the sugar in a small saucepan and bring just to a boil. Set aside to cool.
Make the ice pops: Using a paring knife, cut kiwis into quarters, peel, and remove the white core and seeds from each piece. Place the seeded kiwi pieces in the bowl of a food processor fitted with a metal blade and purée to a liquid — about 1 minute. Combine the puréed kiwi, 3/4 cup syrup, lime juice, and remaining 3/4 cup water in a large bowl. Pour the mixture into molds and freeze until solid — about 6 hours.

Rebecca

Rebecca

Recipe Of The Week: Dessert Bowls

Get Out Your Dessert Bowls! 9 Tempting Spoonable Dessert Recipes

Custard, pudding, parfaits, and mousse: All these delicious, decadent desserts can be eaten with a spoon, served in a bowl, and dressed up or down. Perfect for all occasions and many ingredients, what’s not to love? Here, FoodandWine.com has found eight sophisticated, spoonable desserts including chocolate pots de crème, banana pudding, bread pudding, and even Italian zabaglione — and they’re easy enough for everyone to try.

What could be better than Banana Pudding??!!

Banana Pudding with Vanilla Wafer Crumble
From Food & Wine

David Guas remembers this comforting dessert from the buffet spreads at family events. (Recipe adapted from DamGoodSweet.)

Ingredients
5 large egg yolks
1/4 cup(s) cornstarch
1/2 cup(s) sugar
2 teaspoon(s) sugar
Salt
2 cup(s) whole milk
3 tablespoon(s) banana liqueur, optional
2 tablespoon(s) cold unsalted butter
1 tablespoon(s) melted butter
2 teaspoon(s) pure vanilla extract
15 vanilla wafer cookies, coarsely ground
1/4 teaspoon(s) cinnamon
2 bananas, coarsely chopped

Directions
In a bowl, whisk the egg yolks with the cornstarch, the 1/2 cup of sugar, and 1/4 teaspoon of salt. In a medium saucepan, bring the milk to a boil. Gradually whisk the milk into the egg yolks until smooth. Transfer the pudding mixture to the saucepan and add the banana liqueur. Cook over moderate heat, whisking, until the pudding is thick, about 3 minutes. Scrape the pudding into a bowl and whisk in the cold butter and vanilla. Cover with plastic and refrigerate until chilled, about 4 hours.

Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper. In a bowl, combine the wafers, cinnamon, the remaining 2 teaspoons of sugar, and a pinch of salt. Stir in the melted butter. Spread the crumble on the prepared baking sheet; bake for 15 minutes, until lightly browned. Let cool.

Spoon the chopped bananas into bowls. Top with the pudding, sprinkle with the crumble, and serve right away.

Rebecca

Rebecca