Sausage Balls

Ingredients

- 1 lb hot sausage - 2 cups grated sharp cheddar cheese - 3 cups bisquick (biscuit mix)

Instructions
1)													Allow cheese to come to room temperature.
2)													Combine all ingredients (easier done by hand). Shape into 1 inch balls and place on ungreased cookie sheet.
3)													Bake at 350 degrees for 12-15 mins. Serve immediately or may be frozen for future use.
4)													Makes 40-50 Balls

Lemon Basil Sauce

Ingredients

- 4 tablespoons butter melted - 1/2 tablespoon fresh lemon juice - 1/2 teaspoon garlic salt - 1/2 teaspoon dried basil, crushed - Dash of pepper

Instructions

1)

Melt together ingredients and stir. Serve hot over any vegetables (carrots, broccoli, cauliflower, etc) This makes enough sauce for one of those 16 oz cans baby whole fingerling carrots or a bag of frozen veggies.

Quick Apple Crisp

Ingredients

- 6 medium tart cooking apples, sliced (4 or 5 cups) - 3/4 cup packed brown sugar - 1/2 cup all-purpose flour - 1/2 cup quick-cooking or old-fashioned oats ( 1/4 cup works too) - 1/3 cup butter or margarine, softened (Butter is best) - 3/4 teaspoon ground cinnamon - 3/4 teaspoon ground nutmeg - Cream or Ice cream, if desired

Instructions
1)													Heat oven to 375ºF. Grease bottom and sides of 8-inch square pan with cooking spray.
2)													Spread the apples in pan three slices deep at least. In medium bowl, stir remaining ingredients except for the cream until well mixed; sprinkle over apples.
3)													Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork. Serve warm with cream/ice cream.

Cajun Chicken Pasta

With the recommendation of a friend, I would like to share this recipe with you all. She claims it is just like something you would order at a good restaurant. I'll take her word for it, and make this next week!

Ingredients

• 4 ounces linguine pasta
• 2 skinless, boneless chicken breast halves
• 2 teaspoons Cajun seasoning
• 2 tablespoons butter
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 4 fresh mushrooms, sliced
• 1 green onion, chopped
• 1 cup heavy cream
• 1/4 teaspoon dried basil
• 1/4 teaspoon lemon pepper
• 1/4 teaspoon salt
• 1/8 teaspoon garlic powder
• 1/8 teaspoon ground black pepper
• 1/4 cup grated Parmesan cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Place the chicken and the Cajun seasoning in a plastic bag. Shake to coat. In a large skillet over medium heat, saute the chicken in butter or margarine until almost tender (5 to 7 minutes).
3. Add the red bell pepper, green bell pepper, mushrooms and green onion. Saute and stir for 2 to 3 minutes. Reduce heat.
4. Add the cream, basil, lemon pepper, salt, garlic powder and ground black pepper. Heat through. Add the cooked linguine, toss and heat through. Sprinkle with grated Parmesan cheese and serve.

Jurasic Pork Roast

This little piggy deserves nothing but the hungriest of families at the table! A delicious flash back to my childhood.

Servings: 8

• 1 boneless pork top loin roast (3 pounds)

• 2 cloves garlic, thinly sliced

• 2 tablespoons Dijon mustard

• 1 teaspoon red wine vinegar

• 3/4 teaspoon ground thyme

• 1/2 teaspoon ground sage

• 3/4 cup low-sodium, reduced-fat beef broth

• 3/4 cup unsweetened apple juice

• 1/4 cup apricot jam

• 1-1/2 cups peeled and chopped Granny Smith apples

• 1 tablespoon low-fat sour cream

• 1 tablespoon cornstarch

1. Cut 8 deep slits in the top of roast. Using a very sharp knife. Insert garlic into slits.

2. Mix mustard, vinegar, thyme, and sage in a small bowl. Using a pastry brush, coat roast with all of the mustard mixture. Place roast in roasting pan.

3. Warm the broth, apple juice, and jam in a small saucepan over medium-high heat until jam melts. Pour over roast. Arrange chopped apples around roast. Cover. Roast at 350 for 1-1/4 to 1-1/2 hours, basting every 30 minutes or so.

4. Remove roast from pan and keep warm. Reserve 1/2 cup pan juices. Pour remaining pan juices and apples into a medium saucepan. Skim off as much fat as possible. Into reserved 1/2 cup pan juices, add sour cream and mix well. Add cornstarch and blend again until smooth.

5. Bring pan juices and apples (in saucepan) to a boil. Whisk in sour cream mixture and cook over medium-high heat for 2 minutes, until bubbly and thickened. Serve apple gravy over thin slices of pork roast.

German Beef Rouladen

When American cuisine starts to get awfully dull, switch things up with a touch of German tradition!

Prep Time:
20 Min

Cook Time:
35 Min

Ready In:
55 Min

Ingredients

• 1/4 cup Dijon mustard
• 8 (4 ounce) pieces round steak, pounded 1/4 inch thick
• 1/2 cup minced onion
• 2 teaspoons paprika
• 2 teaspoons salt
• 2 teaspoons freshly ground black pepper
• 8 slices bacon
• 3 tablespoons canola oil
• 1 (12 ounce) can beef broth
• 1 1/4 cups water
• 2 tablespoons cornstarch
• 1 cup warm water
• 1/4 cup sour cream

Directions

1. Spread 1/2 tablespoon mustard over one side of each piece of meat. Sprinkle the onion, paprika, salt, and pepper evenly over the steaks. Lay one slice of bacon on each piece. Roll the steaks jelly-roll style and secure with toothpicks.
2. Heat the canola oil in a skillet over medium heat. Cook meat on all sides until browned. Add the beef broth and water; bring to a boil. Reduce heat to medium low; cover and simmer until tender, about 30 minutes.
3. Remove the meat rolls. Strain the broth mixture and return liquid to the skillet. Whisk together the cornstarch and 1 cup of water. Slowly pour the cornstarch slurry into the skillet, stirring continually until the sauce has thickened, 2 to 3 minutes. Stir in the sour cream. Return rolls to the sauce; serve immediately.