BISQUICK SAUSAGE CHEESE BALLS

 

 

 

BISQUICK SAUSAGE CHEESE BALLS

 

Ingredients:

 

1 lb. bulk sausage meat
2 cups Bisquick
3/4 cup water *you may need to add more water in order to properly mix all of the ingredients*
2 cups cheddar cheese, grated

 

Directions:
Mix bisquick and cheese together, then add sausage and water. You have to use your hands and mix it all together until it is smooth.

It takes a while to get the mixture nice and smooth.

When the mixture is done it will be one big ball and with all the ingredients evenly throughout the ball.

Once the mixture is ready, cover a cookie sheet with sides or a baking dish with tin foil or parchment paper. Parchment paper works AWESOME! Sausage balls can be baked right on the pan, but I cover my pans with the parchment paper for super easy cleanup.

Roll the mixture into small balls about the size of little golf balls or walnuts and place them on the pan with a little room. They expand just a little bit when cooking.

Bake 25 minutes in a preheated 350°F oven.

Once the sausage balls are cool, put them in airtight containers/baggies and store them in the refrigerator. Since they have meat in them, they need to be kept cold. You can re-heat in the oven or microwave and they taste good cold too!

 

**This recipe made 38 sausage cheese balls when I made it the last time** 

CHICKEN AND VEGGIE CASSEROLE - VERY EASY!

 

CHICKEN & VEGGIE CASSEROLE

This recipe is kid and husband approved! 

 

 

Ingredients:
 3-4 Chicken Breasts
2 cups broth (saved after boiling chicken)
1 package Stove Top Stuffing

1 stick butter (melted)
2 cans mixed vegetables
1 can cream of chicken soup
1 can cream of celery soup

Directions:
Boil chicken breasts & shred chicken.  **SAVE 2 CUPS OF BROTH**
Mix 1 pkg. stove top stuffing with 1 stick of melted butter. (May use seasoning mix)
Put small amount of stuffing on the bottom of a 9 x 13 pan.
Next put on shredded chicken and then 2 cans of drained mixed vegetables.

Add the remainder of the stuffing mix on top of the vegetables.

Mix the 2 cups of broth with 1 can each of cream of chicken and cream of celery soup.
Pour over top of chicken casserole

Bake at 400 degrees for 35 minutes.

SLOW COOKER CHICKEN AND DUMPLINGS



 

 

I got this recipe on Pinterest.... It's one of my new favorite recipes and it's so so easy.  My entire family can not seem to get enough of these chicken and dumplings.  I serve this with rice and steamed broccoli.  

 

Slow-Cooker Chicken and Dumplings

Ingredients:
1lb of Boneless Skinless Chicken Breasts (about 3)
2 Tablespoons Unsalted Butter

2 cans (10.5oz) Condensed Cream of Chicken Soup
1 can (14oz) Chicken Broth
1 medium White Onion, diced
4 Large Flaky Refrigerator Biscuits (half a can)

Place thawed chicken in crock pot and top with butter. Add cream of chicken soup, chicken broth and diced onions. Cook on High for 4-6 hours or Low for 8-10 hours. Do not stir while cooking.

Cut each uncooked biscuit into 9 small pieces and stir into the chicken mixture. Continue to cook on High for 30 minutes. Remove chicken from slow-cooker and shred with a fork. Return to slow-cooker and stir everything together. Serve hot.

CROCKPOT CHERRY COBBLER

So what's easier than using your crockpot to make a delicious dessert?   Try this, you will LOVE IT!

CROCKPOT CHERRY COBBLER:

INGREDIENTS:

2 cans cherry pie filling
1 package (18 oz size) yellow cake mix
1 stick butter, melted
1/2 cup chopped walnuts or walnuts
Brown Sugar

PREPARATION:

Pour cherry pie filling into slow cooker, spreading it out evenly

In a large bowl combine dry cake mix with butter until mixture in crumbly.  Sprinkle evenly over cherries.  Sprinkle with nuts and brown sugar.  Turn slow cooker on low and cook for 4 hours.

EASY AND SO SO GOOD! 

WELCOME

Ok so cooking isn't my favorite thing... but I've come across some super easy recipe's that I want to share with everyone. I mean, why not make all of our lives easier, right? :)  So get ready for some fun and easy recipes a la Lori!