Sausage Cheese Balls

1 
lb bulk sausage

1
(10 ounce) package sharp cheddar cheese (grated)

2 
cups Bisquick baking mix

Allow cheese and sausage to reach room temperature.

Place in mixing bowl with Bisquick and blend until smooth. (I've had great success using my hand-held electric mixer to incorporate ingredients).

NOTE: Mixture will be quite dry.

Line a cookie sheet with aluminum foil.

Spray well with vegetable oil spray.

Press/roll mixture into 1 inch balls by hand; place on cookie sheet about 1 inch apart.

Bake in 400 degree Fahrenheit oven for 10 to 12 minutes, or until golden brown.

Drain on paper towels.

Zucchini Noodle Salad

2 T olive oil
Juice of one lime
3 T white wine vinegar
1 T honey
1 t. Pepper
Pinch of salt
2 zucchinis, spiralized
25 grape tomatoes, halved
3/4 cup chopped red cabbage
1/4 cup fresh basil leaves, chopped
2 ears or 1 can of corn
1 cup chopped broccoli
1 avocado, chopped

Crescent Rolls

INGREDIENTS:

For the Dough:

7 tablespoons unsalted butter, melted and cooled slightly

½ cup half-and-half, heated to 110 degrees

1 tablespoon instant or rapid-rise yeast

¼ cup sugar, divided

1 egg

1 egg yolk

2½ cups all-purpose flour

1 teaspoon salt

For the Assembly:

1 tablespoon unsalted butter, at room temperature

¼ teaspoon salt

For the Topping:

1 egg white

1 teaspoon water

DIRECTIONS:

1. Whisk the melted butter, half-and-half, yeast, and 1 teaspoon of the sugar in a large liquid measuring cup until the yeast dissolves. Whisk in the egg and egg yolk.

2. In the bowl of a stand mixer fitted with the dough hook, mix the flour, remaining sugar, and salt on low speed until combined, about 15 seconds. With mixer running on low, add the half-and-half mixture in a steady stream and mix until the dough comes together. Increase the speed to medium and mix until the dough is smooth and comes away from the sides of bowl, about 6 minutes. Turn the dough out onto a clean surface and knead to form a smooth, round ball. Transfer the dough to a greased bowl, cover with plastic wrap, and place in a warm, draft-free spot. Let rise until doubled in size, about 1 hour.

3. Turn the dough out onto a lightly floured surface and roll into a 12-inch circle. Spread the softened butter over the dough, sprinkle with the salt, and cut into 12 wedges using a pizza cutter. Roll each wedge starting at the wide end, and arrange (with pointed tip of dough underneath each roll) on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and return to a warm, draft-free spot until doubled in size, about 1 hour.

Make-Ahead Note: At this point, the rolls can be refrigerated for up to 24 hours before baking.

4. Preheat oven to 350 degrees F. Whisk the egg white and water in a small bowl. Remove the plastic wrap and brush each roll twice with the egg white mixture. Bake until golden brown, about 20 minutes, rotating the baking sheet halfway through cooking. Cool rolls on the baking sheet for 10 minutes before serving. Leftover rolls can be stored in an airtight container at room temperature for up to 2 days.

5 Minute Marinara

(Rachael Ray) 

2 tbs extra virgin olive oil

4 garlic cloves (crushed and chopped)

1/2 tsp. crushed red pepper flakes

Handful of flatleaf parsley leaves, chopped (about 2 tbs)

1/2 tsp. dried oregano

1 28-oz can crushed tomatoes

1 14-oz can chunky style crushed (or diced) tomatoes

salt and freshly ground black pepper

Heat a medium sauce pan over medium heat. Add oil and garlic. When garlic starts sizzling add herbs and crushed pepper. Allow oil to infuse for 30 seconds then stir in the tomatoes and season sauce with salt and pepper. Bring sauce to a bubble. Reduce heat and simmer until ready to serve.

Taco Seasoning

Ingredients

2 teaspoons hot chili powder

1 1/2 teaspoons paprika

1 teaspoon onion powder

1/2 teaspoon sea salt

1/2 teaspoon garlic powder 

1/2 teaspoon ground cumin

1/2 teaspoon oregano

1/4 teaspoon freshly ground black pepper, or to taste

1 pinch cayenne pepper, or to taste (optional)

1 pinch red pepper flakes, or to taste (optional)

Directions

Mix chili powder, paprika, onion powder, sea salt, garlic powder, cumin, oregano, black pepper, cayenne pepper, and red pepper flakes in a bowl.

Homemade Meatballs

1 1/2 pounds ground sirloin

1 large egg, beaten

1 cup (3 handfuls), Italian bread crumbs

1 medium onion, chopped fine

4 cloves garlic, crushed and minced

1/2 teaspoon crushed red pepper flakes

2 teaspoons (several drops) Worcestershire sauce,

1/4 cup (a couple of handfuls) flat-leaf parsley leaves, chopped

1/4 cup (a couple of handfuls) grated Parmigiano or Romano

Coarse salt and black pepper

Preheat oven to 450 degrees F.

Place ground sirloin in a large mixing bowl and punch a well into the center of meat. Fill well with the egg, bread crumbs, onion, garlic, red pepper flakes, Worcestershire, parsley, cheese, and a little salt and pepper. Mix up meatball ingredients until well combined, yet not over-mixed. Divide mix into 4 equal parts, roll each part into 4 balls and space equally onto a nonstick baking sheet. Place meatballs in oven and roast about 12 minutes. Break a meatball open and make sure meat is cooked through before removing from the oven.

Makes 4 servings.

Pairs nicely with Rachael Ray's 5 Minute Marinara.