July 12th, 2006 by alice
Tags: Hot, Meatballs, Sausage
INGREDIENTS
- 2lbshot sausage
- 2cupsBisquick
- 8ounces shreddedcheddar cheese
DIRECTIONS
- blend the sausage and bisquick together.
- mix well with your hands.
- add the shredded cheddar cheese.
- mix well again with your hands (it’s easier).
- shape into 1-2″ balls.
- spray baking pan with vegetable spray.
- bake in 350 degrees oven for 10-15 minutes.
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July 12th, 2006 by alice
Tags: Biscuits, Potato, Sweet
INGREDIENTS
- 3largesweet potatoes, cut into 2 inch chunks
- 2tablespoons meltedbutter
- 2tablespoonsmaple syrup
- 1 3/4cupsall-purpose flour
- 2tablespoonslight brown sugar
- 2 1/2teaspoonsbaking powder
- 1teaspoonsalt
- 1/2teaspoonbaking soda
- 6tablespoonsunsalted butter, cut into pieces
- 1/3cupbuttermilk
DIRECTIONS
- boil potatoes until tender, 15-20 minutes.
- Drain;puree in food processor with butter and maple syrup.
- Chill.
- Preheat oven to 425.
- Whisk together flour, brown sugar, baking powder, salt and baking soda.
- Cut in butter until mixture resembles coarse meal.
- Whisk together the sweet potato puree and buttermilk.
- Stir quickly into flour mixture until combined.
- Turn dough out onto floured surface and knead gently.
- If dough is sticky work in 1/4 cup more flour.
- Shape into a disk, and pat to an even 1 inch thickness.
- Cut out biscuits.
- Butter 8 inch cake pan.
- Arrange biscuits snugly in pan.
- Brush with melted butter.
- Bake until golden.
- 20-25 minutes.
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July 12th, 2006 by alice
Tags: Cranberry, Sauce
INGREDIENTS
- 12ouncesfrozen cranberries
- 12ouncesred currant jelly
DIRECTIONS
- Combine cranberries and jelly in a saucepan.
- Bring to a boil, then reduce to a simmer.
- Cook until cranberries have burst and liquid has been reduced to a syrup, stirring occasionally.
- Refrigerate covered until ready to serve.
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July 12th, 2006 by alice
Tags: Butter, Fudge, Peanut
INGREDIENTS
- 4cupssugar
- 1cupmilk
- 2teaspoonsvanilla
- 2cupspeanut butter
- 1tablespoonbutter
DIRECTIONS
- mix the sugar and milk in a medium sauce pan.
- boil 4 minutes or until soft ball stage (I go by the soft ball stage on the candy thermometer) take off the stove add the vanilla, peanut butter, and butter mix well until smooth line a 9×13 baking dish with aluminum foil pour ingredients into pan and let cool.
- when completely cooled, cut into squares peel fudge from alum. foil. enjoy!
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July 12th, 2006 by alice
Tags: Pepper, Stuffed
INGREDIENTS
- 1/2cup uncookedwhite rice
- 3/4cupwater
- 4green bell peppers
- 1onion, chopped
- 4tablespoonsolive oil
- 8ouncesground beef
- 2tablespoons choppedfresh parsley
- 2cupstomato sauce
- 4ounces shreddedmozzarella cheese
- salt
- ground black pepper
DIRECTIONS
- Combine rice and water in a small saucepan.
- Bring to a boil, reduce heat to low, and simmer for about 15 minutes.
- Preheat oven to 400 degrees F (205C) Cut tops off peppers, seed insides, and arrange peppers in a large baking dish.
- Chop usable portion of the tops.
- Heat oil in a large skillet over medium heat.
- Brown ground beef in skillet.
- Stir in chopped peppers and onions in oil until soft.
- Add parsley.
- Reduce heat to low, and continue cooking for 5 minutes.
- Mix in cooked rice and 1 1/5 cups tomato sauce.
- Season to taste with salt and pepper.
- Spoon the mixture into the peppers, and top each with remaining tomato sauce.
- Cover, and bake about 45 minutes.
- Uncover, top each pepper with mozzarella cheese, and bake until cheese is melted.
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