Cream Cheese Stuffed Sausage Balls, Soul Sister Salad and Breakfast Pizzas! Enjoy :)

CREAM CHEESE STUFFED SAUSAGE BALLS

BREAKFAST PIZZAS

SOUL SISTER SALAD

CREAM CHEESE STUFFED SAUSAGE BALLS

1 lb. hot sausage, uncooked (I use Jimmy Dean breakfast sausage)

8 ounces cream cheese, softened

1 ¼ Bisquick

4 ounces of cheddar cheese, shredded

Preheat oven to 400.  Mix all of the ingredients until they are well combined.  (I use my stand mixer).  Roll into 1-inch balls.  Bake for 20 to 25 minutes or until brown.

SOUL -SISTERS SALAD

I’ve been best friends with Heather, Kim & Tina for 30 years.  We have always called each other “Soul Sisters!”  The last time we were all together, Kim made this and we each had about 3 servings!! J  It’s soooo good!

1 (8-ounce) package cream cheese, softened

2/3 cup sugar

1 small container of Cool whip

1 large can crushed pineapple, drained

½ of a small jar of cherries

1 cup chopped pecans

2 cups small marshmallows

Cherry juice

Cream sugar and cream cheese together.  Add 2 tablespoons (or more) of cherry juice to get the pink color.  Add the remaining ingredients and chill for at least an hour.  Overnight is best.

BREAKFAST PIZZAS

2 Artisan pizza crusts

½ cup white cheese dip, melted (I find this in the refrigerated cheese section)

4  eggs, scrambled

1 teaspoon each olive oil, butter and sugar

½ cup each of chopped onions, red bell pepper and green bell pepper

Precook sausage crumbles

Cheddar cheese

Place the crusts on a parchment-paper lined baking sheet.  Bake at 375 for 3 minutes.  Carefully remove from the oven.   In a skillet heat the oil and butter.  Add the onions, peppers and sugar and sauté’ for 7 to 8 minutes.  Set aside.  Spread enough of the cheese dip over the pizza crusts-enough to cover them.  Next sprinkle the scrambled eggs on top, then the sausage, then the onions and peppers.  Sprinkle a little cheddar cheese over each and bake at 375 for 8 to 10 minutes.  Remove from the oven and drizzle a little white cheese over the top, if desired.  Each pizza serves 2.

Recipes from this morning's show...Marry Me Chicken, Creamy Italian Dressing, Open-faced Tomato Sandwiches and Cherry Pie Bites :) Enjoy!

MARRY ME CHICKEN

OPEN-FACED TOMATO SANDWICHES
CREAMY ITALIAN DRESSING

CHERRY PIE BITES

MARRY ME CHICKEN

1 tbsp. extra-virgin olive oil

6 boneless and skinless chicken thighs, or chicken breasts (about 2 pounds)

 1 teaspoon each of salt, garlic powder and onion powder

Freshly ground black pepper

2 cloves garlic, minced

1 tbsp. fresh thyme leaves or 1 teaspoon dried Italian seasoning

1 tsp. crushed red pepper flakes

2 cups chicken broth

1 cup heavy cream

1/2 c. chopped sun-dried tomatoes

1/4 c. freshly grated Parmesan

Fresh basil, for garnish

1. Preheat oven to 375°. In a large oven-safe skillet over medium-high heat, heat oil. Season chicken generously with garlic powder, onion powder, salt and pepper and cook chicken for 2 to 3 minutes on each side.  Remove chicken from skillet.
2. Return skillet to medium heat and add garlic, thyme, and red pepper flakes. Cook for 1 minute, and then stir in broth, heavy cream, sun-dried tomatoes, and Parmesan. Bring to a simmer, and then place the chicken back in the skillet.
3. Transfer skillet to oven and bake until chicken is cooked through (and juices run clear when chicken is pierced with a knife), 17 to 20 minutes.
4. Garnish with basil and serve.

OPEN-FACED TOMATO SANDWICH

1 French Baguette

¼ cup mayo

1 (3-ounce) package cream cheese

1 teaspoon garlic salt

2 teaspoons chopped fresh basil

¼  pepper

4 small tomatoes sliced

Mix mayo, cream cheese, basil, garlic salt and pepper together.  Cover and chill 8 hours.  Spread on baguette slices and top each with a slice of tomato then garnish each with a little piece of fresh basil. 

SALAD WITH HOMEMADE CREAMY ITALIAN DRESSING

1 bag of romaine lettuce

1 cup cherry tomatoes, sliced

1 cucumber, chopped

1-cup pepperoncini, sliced

½ cup crispy fried onions (you find these on the aisle with the croutons)

For the dressing:

½ cup mayo

3 tablespoons whole milk

1 tablespoon red-wine vinegar

1 ½ tablespoons sugar

½ teaspoon Italian seasoning

3 cloves fresh garlic, chopped

Salt and pepper to taste

Whisk all ingredients together and refrigerate for at least an hour.  Overnight is even better!  This makes enough for  4 to 6 salads.  A little goes a long way.

CHERRY PIE BITES

1 box of refrigerated piecrusts

1 can cherry pie filling

Cinnamon and sugar, optional

Remove both crusts from the fridge and let them sit out for 15 minutes.  Take a 4-inch glass or cutter and cut out 6 pieces of each piecrust.  Spray a 12-count muffin pan with cooking spray and place each crust in the muffin pan.  Spoon about 2 tablespoons cherry pie filling into each crust.  Sprinkle with cinnamon and sugar if desired and bake at 425 for 14 to 18 minutes. 

Recipes from today's show..Beef Linguini, Cheesy Stuffed Crescent Roll and my Heavenly Banana Cake! Enjoy :)

BEEF LINGUINI

CHEESY STUFFED CRESCENT ROLLS

MELISSA’S HEAVENLY BANANA CAKE

BEEF LINGUINI CASSEROLE

1 lb. ground sirloin

1 teaspoon minced garlic

½ cup onion, chopped

1 tablespoon flour

1 (28-ounce) can crushed tomatoes

1 (8-ounce) can tomato sauce

1 (6-ounce) can tomato paste

1 tablespoon sugar

2 tablespoons brown sugar

Salt and pepper to taste

1 (16-ounce) box linguine cooked and drained

1 (8-ounce) container sour cream

1 (8-ounce) package cream cheese, softened

1 teaspoon garlic powder

1 (8-ounce) pack shredded mozzarella cheese

Cook sirloin and onion until browned.  No need to drain.  Add the flour and garlic and stir well.  Stir in next 6 ingredients and stir well.  Cover and simmer on low for 30 minutes to 1 hour.  Place cooked and drained pasta in a greased 13x9x2 ovenproof dish.  Mix sour cream, cream cheese and garlic powder well and spread over pasta.  Now top with the meat sauce and bake 40 minutes.  Remove from the oven and sprinkle cheese evenly over the top.  Return casserole to the oven and bake 5 minutes more or just until the cheese melts.  Let casserole sit 10 minutes before serving.  Makes 8 to 10 servings.

CHEESY STUFFED CRESCENT ROLLS

1 (8-ounce) crescent rolls

4 mozzarella string cheeses, halved

2 tablespoons melted butter

½ teaspoon Italian seasoning

1 clove minced garlic

Combine melted butter, Italian seasoning and garlic.   Unroll crescent rolls and separate triangles.  Brush the butter mixture onto each triangle, place ½ piece of string cheese on each triangle and roll up.  Place the crescent rolls on a parchment-paper lined baking sheet.  Bake at 375 for 10 to 12 minutes.

MELISSA’S HEAVENLY BANANA CAKE

1/2 cup shortening

1 ½ cup sugar

2 eggs

1 teaspoon vanilla

1 teaspoon baking powder

2 ½ cups flour (all purpose)

1 teaspoon baking soda

¾ teaspoon salt

1 cup sour cream

1 cup chopped pecans

5 very ripe bananas, mashed

ICING:

1 (8 oz) block cream cheese, softened

¼ cup real butter, melted

1 teaspoon vanilla

1 box confectioner’s sugar

Mix all together in a large bowl until smooth.

Preheat oven to 350.  Beat shortening and sugar with mixer until creamy.  Add eggs and vanilla to sugar mixture.  In another bowl, combine flour, baking powder, soda and salt.  Add dry mix alternating with sour cream.    Add bananas and pecans, stirring with a spatula until mixed.  Bake in a greased 13x9x2 pan for 35 minutes or until center springs back.  When cake is cool, frost with icing.  This cake is fabulous!

Honey Sriracha Chicken Bowls....so delicious!

HONEY SRIRACHA CHICKEN

BROWN RICE (Boil-in-a bag)

ROASTED BROCCOLI

HONEY SRIRACHA MAYO

CREAM CHEESE & BACON PINWHEELS

HONEY SRIACHA CHICKEN

1/3 cup honey

2 T Sriracha sauce

2 T rice wine vinegar

1 ½ T soy sauce

1 T lime juice

1 teaspoon sesame oil

Garlic powder, onion powder, salt and pepper

6 chicken boneless, skinless chicken breast

Mix the first 6 ingredients together and set aside.  Sprinkle seasonings on both sides of the chicken.  Place the chicken in a dish and pour the marinade over the chicken.  Refrigerate for at least an hour, but overnight is best.  Grill the chicken about 5 to 6 minutes on each side or until cooked through. 

ROASTED BROCCOLI

2 cups of fresh broccoli florets

Olive oil

Salt and pepper

Toss broccoli with about 2 tablespoons olive oil and salt and pepper to taste.  Place on a parchment-paper-lined baking sheet and bake at 400 for 15 minutes.

HONEY-SRIRACHA MAYO

½ cup mayo

1/3 cup Sriracha sauce

1/3 cup honey

1 teaspoon pepper

Mix all together and refrigerate. 

Here’s how I build the bowl:

Slice the chicken.  I like to mix 1 tablespoon rice wine vinegar per bag of rice.   Place the rice in the bowl with the broccoli and sliced chicken.  Drizzle the honey-sriracha mayo over the chicken.  Delicious!

CREAM CHEESE AND BACON PINWHEELS

½ container of chive and onion cream cheese, room temperature

2 tablespoons finely chopped onion

1 teaspoon milk

1 tube of crescent roll dough

5 pieces of bacon, chopped, cooked and drained

Mix the cream cheese and milk together.  Roll out the dough and carefully spread the cream cheese mixture evenly over the dough.  Sprinkle the onions and bacon evenly over the top.  Roll up and slice 1” pieces with a bread knife.  Place on a cookie sheet and bake at 375 for 12-15 minutes.