SAUSAGE BALLS

1 (11.36-oz.) package Red Lobster Cheddar Bay Biscuit Mix
1 (8-ounce) package cream cheese, softened
1 1/4 cups sharp cheddar, shredded
1 pound breakfast sausage, uncooked

Instructions

Preheat oven to 400ºF. Line a rimmed baking sheet with parchment paper; set aside.

In a large mixing bowl, add biscuit mix and seasoning pack (1 package), cream cheese (8-ounce), sharp cheddar (1 1/4 cups), and uncooked sausage (1 pound).

Using a hand-held electric mixer, beat until mixture is evenly combined.

Using a cookie scoop, shape into 1-inch balls, squeezing sausage balls so they hold their forms. Place on baking sheet.

Place the baking sheet in the refrigerator for 15-20 minutes.

Bake in the preheated oven, until brown, about 20 to 25 minutes or until the internal temperature reached 160°F when measured with an instant-read thermometer. Best served warm.

You should get about 45 balls.

You can keep warm in a crockpot once cooked.  Just put paper towel on bottom first and under lid to catch all the extra moisture.

PULLED BUFFALO CHICKEN SANDWICHES

2 lbs chicken breasts
1 tsp garlic powder
1 tsp onion powder
4 TBL butter
1 cup Franks Red Hot Sauce
2 TBL ranch seasoning
salt and pepper to taste

Put all in crock pot on low for 8 hours
Shred and serve on buns with blue cheese slaw (recipe on blog)

PULLED BBQ CHICKEN SANDWICHES

2 lbs boneless skinless breasts
1 tsp garlic powder
1 tsp onion powder
2 cups your favorite bbq sauce
1 TBL Worstershire sauce
2 TBL apple cider vinegar
1/4 cup brown sugar
Salt and pepper to taste
Cook all in crock pot on low 8 hours

Shred and serve on buns with blue cheese slaw (see recipe on blog)

MISSISSIPPI ROAST DIP

16 oz sour cream
1/2 cup mayo
1 envelope ranch dip
1 envelope either aujus or onion soup mix
1/2 tsp black pepper
1/2 tsp garlic powder
3/4 cup finely diced pepperoncini peppers
2-4 TBL pepperoncini brine, to desired thickness

Serve with chips

BLUE CHEESE SLAW

Perfect for topping buffalo or bbq chicken sandwiches

10oz slaw mix or shredded cabbage
1 TBL dry minced onion
2-3 TBL blue cheese crumbles
1/4 cup mayo
2 TBL sour cream
1 TBL apple cider vinegar
1/2 tsp sugar
1-2 tsp ranch seasoning, to taste
1/4 tsp celery seed
salt and pepper to taste

Mix all together and chill 1 hour for flavors to blend.

GARLIC BUTTER CHICKEN

4 half boneless skinless breasts
8 TBL butter, cut into pats
1 tsp paprika
6 cloves, fresh garlic
Salt & pepper to taste

Put everything into crock and cook on low for 6-8 hours.
Shred and serve with rice, potatoes or noodles.

GARLIC PARMESAN GREEN BEANS

An easy side dish since you just add as much as your heart desires for each ingredient

FROZEN CUT GREEN BEANS

EXTRA VIRGIN OLIVE OIL

GARLIC POWDER

SALT AND PEPPER

GRATED PARMESAN CHEESE

On a sheet pan, drizzle frozen cut green beans with olive oil. Then sprinkle with garlic powder, salt and pepper to taste. Mix well the roast at 400 degrees for 35-40 minutes.

Remove from oven, sprinkle with grated parmesan to taste and serve.