Sausage Balls

1 pound ground sausage (can be regular, sage, or spicy)
2 cups Bisquick baking mix
1 cup grated cheddar cheese

Mix all ingredients well in a large bowl (it's really easiest if you just use your hands to mix) until blended well. Roll into medium-sized balls. Spray a baking sheet with cooking spray and arrange balls about 2 inches apart on the sheet. Bake at 350 degrees for approximately 25 mintues.

Note: you can make these ahead and freeze them; however, they will bake better (and faster) if you thaw them completely before baking.

Brunch for a Bunch

1 lb. pork sausage
3 cups frozen hash brown potatoes (thawed)
1/2 tsp salt
3 cups (12 oz.) shredded cheddar cheese
1/2 cup chopped green pepper
12 large eggs, beaten
2 cups milk

Brown sausage in skillet, drain. Place potatoes in lightly greased 9x13 bake dish, sprinkle with salt. Layer sausage, cheese & green pepper. Combine milk and eggs, stirring well. Pour over green peppers (layered dish). Bake at 350 degrees for 50 minutes.
*If preparing the night before, chill in the fridge, but allow longer cooking time

Impossible Breakfast Casserole

I made this breakfast casserole for Life Group & it turned out great!

1 lb. pork sausage
1 small onion
2 1/2 cups frozen hash browns
1 cup shredded Cheddar cheese
1/4 cup chopped green onion
1 3/4 cup milk
1 cup Bisquick
4 eggs
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded Cheddar cheese

Brown sausage and onion. Drain and mix with all other ingredients except last cheese. Mix and place in large casserole. Top with cheese. Bake at 400 degrees for 40 minutes.

Source: www.cooks.com

Grand Champion Chili

I found this recipe in the Richardson East cookbook, Cooking at Richardson East: A Taste of Heaven. It's Teresa McAfee's chili recipe, on page 63. I made it on Halloween evening & took it to a friend's house for dinner. It received tons of rave reviews & requests for the recipe.

2 lbs. ground beef
2 lbs. Cajun-style sausage
2 c. chopped onion
2 (28-oz.) cans pinto beans
2 (28-oz.) cans dices tomatoes, undrained
1 c. Heinz ketchup
2 T. chili powder
4 tsp. brown sugar
2 tsp. McIlhenny Farms spicy brown mustard
1 tsp. salt

Combine ground beef, sausage and onion. Brown in skillet; drain. Drain pinto beans, reserving liquid. Add liquid to meat mixture; stir in remaining ingredients, except beans. Cover and simmer at least 45 minutes (longer to bring out flavors). Stir in beans and cook an additional 15 minutes.

(I didn't have spicy brown mustard, so I just used plain 'ol yellow mustard.)

Party Bread

Easiest Recipe Ever!

1 8oz. Cream Cheese brick
1lb. Spicey Sausage Roll
2 cans Refigerated Crescent Rolls

Brown sausage (feel free to add some garlic for extra flavor); drain
Add softened cream cheese to pan; stir until well mixed
On baking sheet, layout one can of crescent rolls in on long sheet (do not pull apart); push seams together
Add sausage mixture
Layout the other sheet of crescent rolls over top of mixture & mash sides together

Bake 15-20 minutes @ 350 degrees

Artichoke Sausage Soup

I got this recipe from Kelley Thomas a while back & it has been one of my very favorite soups ever since then! It is SO flavorful & just plain delicious! I can't wait to make it again!

12 oz. Italian sausage (or 16 oz. pork sausage)
2 (14 oz.) cans artichoke hearts, drained
3 (14 oz.) cans Italian plum tomatoes (or Italian style stewed tomatoes)
1 pkg. onion soup mix
1/2 tsp. Italian seasoning
1/2 tsp. oregano
1/2 tsp. basil
3-4 cups water

Crumble sausage into pieces in a soup pot; brown and drain off fat. Cut artichoke hearts and tomatoes into bit sized pieces. Add to sausage. Add remaining ingredients. Heat through. Enjoy!

Makes 8 serving