Good Food Every Day

Sausage Balls
Prep Time 10 mins Cook Time 20 mins Total Time 30 mins Servings: - 30 sausage balls

Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon thyme
1 tablespoon onion powder
1 tablespoon garlic powder
1 teaspoon creole seasoning
3/4 teaspoon salt (adjust to taste)
1-pound breakfast sausage, at room temperature (mild or hot, your choice)
4-ounce cream cheese, at room temperature
6-8-ounce cheddar cheese, grated
melted butter and parsley
1-2 tablespoon milk (optional)

Instructions
Preheat oven to 350 F degrees.
In a large mixing bowl combine the dry ingredients: flour, baking powder, thyme onion and garlic powder, creole seasoning and salt.
Prepare baking or cookie sheets by lining with parchment paper. Set aside.
In a large bowl mix together, softened sausage and cream cheese.
Add flour mixture and thoroughly mix using hands, work the ingredients together until well-combined. If too dry add about 1-2 tablespoons milk.
Stir in freshly grated cheddar cheese and mix until fully incorporated.
Scoop up dough and form about a tablespoon and roll into balls using your palms. Then place on prepared baking sheet Repeat until dough is all used up.
Space them out equally across your prepared baking sheet and bake for about 17-20 minutes or until lightly browned and cooked through.
Brush with melted butter, if desired and garnish with parsley.

Nutrition Facts
Amount Per Serving
Calories 172 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 4g 20%
Cholesterol 31mg 10%
Sodium 304mg 13%
Potassium 156mg 4%
Total Carbohydrates 10g 3%
Protein 7g 14%
Vitamin A 4.5%
Vitamin C 0.6%
Calcium 9.9%
Iron 5.6%

Baked Sriracha Glazed Man Candy Bacon Wrapped Onion Rings

Ingredients

2 large Vidalia onions, peeled and cut into 1/2” rings (do not separate rings)
3 Tbsp Sriracha
1 1/2 cups light brown sugar
16 slices of bacon
Wooden skewers (optional)

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Bacon Water Chestnut Wraps
Total Time Prep: 20 min. Bake: 30 min. Makes about 2-1/2 dozen

Ingredients

1 pound bacon strips
2 cans (8 ounces each) whole water chestnuts, drained
1/2 cup packed brown sugar
1/2 cup mayonnaise
1/4 cup chili sauce

Directions

Cut bacon strips in half. In a large skillet over medium heat, cook bacon until almost crisp; drain. Wrap each bacon piece around a water chestnut and secure with a toothpick. Place in an ungreased 13x9-in. baking dish.
In a small bowl, combine the brown sugar, mayonnaise and chili sauce; pour over water chestnuts. Bake, uncovered, at 350° for 30 minutes or until hot and bubbly.

Nutrition Facts
1 appetizer: 75 calories, 5g fat (1g saturated fat), 6mg cholesterol, 148mg sodium, 6g carbohydrate (4g sugars, 0 fiber), 2g protein.

Pizza Dip

4 oz (225 g) Italian sausage, casing removed
1 small onion, finely chopped
2-3 cloves garlic, finely chopped
1 jar (28 oz, 790 g) meatless spaghetti sauce
1 cup (250 ml) sliced mushrooms
¾ cup (180 ml) chopped pepperoni
1 tsp (5 ml) dried oregano
½ cup (125 ml) sliced black olives (optional)

Combine the sausage meat, onion, and garlic in a skillet over moderate heat and saute until the meat is browned, about 5 minutes. Drain off the fat and stir in the remaining ingredients.
Simmer covered over low heat for 45 minutes. Serve with slices of focaccia, Italian bread, or pita toast triangles. Serves 8 to 12.

Rattlesnake Eggs
Prep Time: 45 minutes

Ingredients

3 c shredded Monterrey jack
4 large 4-5 jalapenos chopped
2 Tbsp 2 - 4 tbs. milk or half & half or cream
1/2 c bread crumbs, dry
Crushed red pepper to taste (use more for hotter bites)
Salt & pepper to taste
Cornmeal and buttermilk for coating

Directions Step-By-Step
1 In large bowl, combine cheese, peppers, milk, and breadcrumbs. Mix well by hand, then form small egg shapes.
2 Roll the “eggs” in mixture of cornmeal and seasonings, then dip them in buttermilk and roll them in cornmeal again.
3 Freeze for at least 30 minutes so they will stay together in hot grease.
4 Fry until golden brown (about 2 minutes). Drain and serve with ranch dressing or your favorite dip.

Parmesan Tuiles with Heirloom Tomato Salad

6 tablespoons freshly grated Parmigiano-Reggiano cheese
1 1/2 tablespoons unsalted butter, softened
1 tablespoon plus 2 teaspoons all-purpose flour, plus more for pressing
Freshly ground pepper
1 1/2 cups finely diced heirloom tomatoes
1 tablespoon snipped chives
1 teaspoon coarsely chopped tarragon
2 teaspoons extra-virgin olive oil
Salt

Preheat the oven to 400° and line a large baking sheet with parchment paper. In a medium bowl, combine the Parmigiano-Reggiano cheese with the butter, flour and a generous pinch of pepper and mash the ingredients until a dough forms. Form the dough into a 4-inch log. Cut the log into 12 equal slices and arrange the slices on the baking sheet. Using your fingers, press the slices into 1 1/2-inch rounds.
Bake the tuiles on the lowest rack in the oven for about 7 minutes, rotating the pan halfway through baking, until the tuiles are golden brown and sizzling. Let the tuiles cool completely, then transfer them to a paper towel–lined plate and blot the excess fat.
In a small bowl, toss the tomatoes with the chives, tarragon and olive oil and season with salt and pepper. Spoon the salad over the tuiles and serve right away.

MAKE AHEAD: The parmesan tuiles can be stored in an airtight container for up to 1 week. Recrisp in a warm oven before topping with the tomato salad.

Shrimp Canapés
(Makes 32 canapés)

1 can refrigerated crescent rolls
1/2 cup sour cream
1/4 cup grated Swiss cheese
1 tsp. minced chives
1/4 tsp. Worcestershire
4 1/2 oz. can medium shrimp, drained

Separate dough into 8 triangles. Cut each into 4 small triangles.
Bake on ungreased cookie sheet at 375 degrees for 8 minutes.
Combine ingredients except shrimp. Spread on triangles. Top each with a shrimp. Broil, 5 inches from heat, 2-3 minutes.
Watch carefully. Serve hot.