SRSG Cheesy Sausage Balls
1 lb. Owens Regular Sausage
1 cup Jiffy or Bisquick Mix
lg handful colby-jack shredded cheese
lg handful sharp cheddar shredded cheese
2 stalks celery finely shredded
about 1/3 white onion chopped finely
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
Mix all ingredients together. Lightly grease large cookie sheet and lightly dust with flour (like when you back a cake...shake off excess). Form into balls and place in pan. Bake at 350 for 15 minutes.
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SRSG Banana Nut Chocolate Chip Muffins
1/3 cup + 1 Tbsp packed Brown Sugar
1/2 cup margarine, softened
3 medium ripe bananas, mashed (I sprinkle with Fruit Fresh)
2 eggs
1 tsp vanilla
2/3 cup white all purpose flour
1 1/3 cups wheat flour
1 tsp baking soda
1/4 tsp salt
1 cup semi sweet chocolate chips
1 tsp cinnamon
1/2 Tbsp flaxseeds
1 Tbsp to a 1/4 cup (to your taste) chopped walnuts
Beat brown sugar and margarine in large bowl until softened. Add bananas, eggs, vanilla and beat until well mixed. In separate bowl, combine flours, baking soda, salt, cinnamon, walnuts and flaxseeds. Add to banana mixture and stir until moist. Spoon into greased muffin pans. Bake at 350 for 19 minutes.
If you put them in freezer storage bags, they'll stay really moist.
SRSG Spinach and Artichoke Dip (serves 12)
1 1/2 cups sour cream
1 1/2 cups mayonnaise
1 1/2 cups shredded parmesan
1 1/2 cups shredded mozzarella
4 tsp minced garlic
3 10oz packages frozen spinach, thawed and sqeezed dry with a cheese cloth
3 14oz cans Progresso artichoke hearts, chopped chunky
I add Hormel real bacon bits-optional to taste (or make bacon, drain well and tear into pieces)
I also add jalapenos-optional to taste
Combine all ingredients
Place in casserole dish
Bake at 325 for 15-20 minutes
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