Sausage Cheese Balls

I signed up to have the missionaries over tonight.  They didn't call yesterday like they normally do and I started to wonder if I had confused the month they were coming.  Or maybe they were just going to show up, because we have two new elders and who knows what they do that might be different.  So I got dinner ready, but didn't expect them to come.  And they didn't.  They called at 5:00 saying they wrote our day down wrong, so they couldn't come tonight.

Too bad.

They missed TWO Cupboard Project Recipes.  Why I planned on that in the first place, I don't know.  What if the recipes were nasty? At least I don't have to worry about that anymore.

First they missed these Sausage Cheese Balls.  They sounded pretty good, but were expensive, so I kept putting them off.

Source unknown

 

3 c bisquick (I made my own)
1 lb. uncooked pork sausage
4 c shredded cheddar cheese (1 lb.)
1/2 c parmesan
1/2 c milk
1/2 t dried rosemary
1/2 t parsley
Stir all together.  Shape into 1" balls.  Place on cookie sheet.  Bake at 350 degrees 20-25 minutes.


These were more like tiny biscuits.  We both agreed they would be better with a higher pork to bisquick recipe.  With a few changes, I would gladly recommend these again.

Brigham's Buttermilk Do-nuts

I needed something to do on yet another frigid afternoon, so I looked through and found this recipe.

Brigham's Buttermilk Do-nuts

2 cups buttermilk
2 lg. eggs, beaten
1 c. sugar
5 cups sifted flour
2 teas. soda
1 " baking powder
1 " salt
1 "nutmeg
1/4 cup melted butter or shortening

Combine buttermilk, eggs, and sugar and blend well. Beat in sifted dry ingredients, then stir in melted butter. Roll or pat dough on floured board about 1/4 inch thick and cut w/do-nut cutter. Fry in hot fat. Drain and sprinkle w/sugar. Makes 2 doz. do-nuts.

I debated about whether to half it or make the whole recipe, but I went with the whole recipe. I wasn't sure if I added in the whole 5 cups of flour (pregnant moment?) so I added a little extra flour in  just in case. I had to use a lot on my floured board because the dough was really sticky.

I had to improvise when it came to a donut cutter. I used a large mouth canning ring and then a small medicine cup (it was on the counter) to cut out the donuts and I think it made a good combination. It did require a lot of fat (I used vegetable oil) to fry them. I used the electric skillet we got from Grandma when we got married. It keeps the oil at a pretty even temperature.

Look how pretty...and fattening.

The recipe made over two dozen. And, when I took them out to drain and sprinkle with sugar. The sugar did not stick on the donuts very well. I used powdered sugar on the first batch, cinnamon sugar on the second batch, and then a lemon glaze on the rest because Big Chubb always wants things to have a little bit of tartness aka lemon juice added to them.

Little Chubb enjoyed a little donut just his size while watching George snuggled under some blankies to help him get over his cold. And, this baby better be massive because I'm having a hard time keeping a healthy diet.

Overall, I probably won't make them again just because frying donuts is more time consuming and labor extensive than I want to put forth. The donuts were ok. The were a little denser than I was hoping for maybe because I added too much flour to the recipe? I don't know.

Four-Cheese Chicken Fettuccine

Four-Cheese Chicken Fettuccine

TOTAL TIME: Prep: 20 min. Bake: 30 min. MAKES: 6-8 servings

Ingredients
8 ounces uncooked fettuccine
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 package (8 ounces) cream cheese, cubed
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 cup heavy whipping cream
1/2 cup butter
1/4 teaspoon garlic powder
3/4 cup grated Parmesan cheese
1/2 cup shredded part-skim mozzarella cheese
1/2 cup shredded Swiss cheese
2-1/2 cups cubed cooked chicken
TOPPING:
1/3 cup seasoned bread crumbs
2 tablespoons butter, melted
1 to 2 tablespoons grated Parmesan cheese

Directions
Cook fettuccine according to package directions.
Meanwhile, in a large kettle, combine the soup, cream cheese, mushrooms, cream, butter and garlic powder. Stir in cheeses; cook and stir until melted. Add chicken; heat through. Drain fettuccine; add to the sauce.
Transfer to a shallow greased 2-1/2-qt. baking dish. Combine topping ingredients; sprinkle over chicken mixture. Cover and bake at 350° for 25 minutes. Uncover; bake 5-10 minutes longer or until golden brown. Yield: 6-8 servings.

I thought this would be better than it was. It wasn't bad, I just apparently had too high expectations. One change I made that might have made a difference was substituting mild cheddar for the Swiss cheese. I just had most of the other ingredients and thought it would be the closest I would ever get to having all the stuff to make it. I also used a whole pound of pasta since I didn't have mushrooms and probably used  less chicken than called for, so there seemed to be a lot of sauce for only 8 ounces of pasta.

Brian really likes dishes like this--heavy on the carbs and light on the veggies. I thought it was fine, but not worth the unhealthiness and expensiveness of the ingredients. I froze half of it before baking, and the half that I baked fed us for two meals.

Pizza Buns

I thought this would be a good quick meal for us when I had to switch things around last minute due to Ben's busy schedule.

Pizza Buns

½ lb. ground beef
4 buns, sliced in half
butter or margarine
1 small can or jar of pizza sauce
shredded or sliced cheese
(mozzarella or parmesan cheese works well)

Brown meat. Drain the fat off the cooked meat. Lightly
butter each half of buns. Spread each half of the bun
with 1 tablespoon pizza sauce and top with cooked
meat. Grate cheese and put some on top if desired.
(Add mushrooms, onion, green pepper or other toppings
for variety.) Bake in oven at 375 degrees until hot and
cheese is melted (about 15 minutes).

Serves four. Per serving: 280 calories, 27 g carbohydrate,
10 g fat, 3 g fiber and 560 mg sodium

I did not like them. The buns were soggy under all the toppings, and I even used somewhat stale buns we had sitting around. Big Chubb however, liked them and ate the last one that I couldn't get down. I did add extra toppings because we had some in the fridge to use up, plus Little Chubb really likes it when there are olives to eat, so that is about all that he ate off of his little pizza bun.

Sorry I took no pictures of them. I was grossed out by the sogginess of the bun underneath and spent quite a bit of the evening trying to recover from gagging them down.

Oatmeal Muffin Mix

These muffins are like the bran muffins Jo made awhile back, but with oatmeal instead. 

Ingredients:
2.5 cups whole wheat flour
1.25 cups unbleached or all purpose flour
4 t baking soda
3/4 t salt
4 cups quick cooking rolled oats
2.25 cups boiling water
3/4 cup vegetable oil
1.25 cups packed brown sugar
3 eggs, slightly beaten
3 cups fresh buttermilk

In a medium bowl, combine whole wheat flour, unbleached flour, baking soda, and salt.  Stir with a wire whisk to blend; set aside.  Measure oats into a large bowl.  Pour boiling water over oats.  Let cool about ten minutes.  Add oil, brown sugar, eggs, and buttermilk.  Beat vigorously by hand or with an electric mixer about one minute to blend.  Stir in flour mixture by hand until just blended.  Pour into a 12 cup container with date and contents.  Store in refrigerator.  Use within six weeks.  Makes about 12 cups OATMEAL MUFFIN MIX or about 50 muffins.

 Baking Instructions:  Preheat oven to 375.  Generously grease 12 muffin cups.  Gently stir OATMEAL MUFFIN MIX.  Fill prepared muffin cups about 3/4 full.  Bake about 25 minutes in preheated oven until golden brown. Makes 12 muffins.

Variation: For each cup of OATMEAL MUFFIN MIX used, stir in 1/4 cup chopped nuts, shredded coconut, or dried fruit. 

I took this glamour shot.  Thanks.

These were good muffins.  I had them plain the first time and then was going to add something (not those nasty suggestions), but I forgot and made them plain again.  I still have tons of batter, though, so I'll have plenty of chances to add something in.  I like the idea of having batter right there so I can toss in a few and have hot muffins whenever I want. 

Jacob said they were good, too.  He doesn't really like muffins, so it says something when he eats them willingly.  He did say that they would be better with something added in (He suggested chocolate chips, of course).

Lemon Oatmeal Bars

Please forgive me as I try to find a good way to put our most popular posts widget on the blog.

Last night I complained incessantly about needing a treat, but not having one.  Finally Jacob broke down and made me these Lemon Oatmeal Bars.  Source unknown--it was on an index card in Mom's writing.

Ingredients
1 can sweetened condensed milk
1/2 cup lemon juice
1/2 t lemon rind
1 1/2 cup flour
1 t baking powder
1/4 t cinnamon
1/2 t salt
2/3 cup butter
1 cup brown sugar
1 cup uncooked oatmeal


Blend lemon juice, milk, and rind--set aside.
Cream butter and sugar.  Add oatmeal and flour mixture.
9x9 pan
350 degrees 25-30 minutes


Well. Those directions weren't direct enough for Jacob.  He didn't realize the lemon juice/milk mixture went on top.  Maybe if Mom would have made the directions more clear, like she did here (cool Mom!) they would have been made properly.  Jacob combined everything all together and baked it. 

But it was actually pretty good still.  I was chewy with pockets of gooey lemon.  I know (I really do, I've had them before) they would be even better baked according to directions.  So go ahead and make this one, but follow the directions in the link.  And if you are feeling risky, go ahead and mix it all together for a special treat!

Chicken (Turkey) Tetrazinni

Thanks to Jan for finding more recipes to give me because I was getting a little stuck on the recipes I had. This one is definitely an old recipe. You'll see why.

Chicken (Turkey) Tetrazinni

1 hen (or about 3 cups turkey)
2 pounds spaghetti
4 cans cream of mushroom soup
1 cup chopped celery
2 green peppers, chopped
4 small cloves garlic (or garlic powder)
4 medium onions, chopped
1/2 cup chopped almonds (optional)

Boil hen until tender. Cut in chunks. Cook spaghetti in broth until tender. Tenderize vegetables in a little oil. Add to the spaghetti. Add the meat and mushroom soup. Add the almonds and salt and pepper to taste. Pour into casserole. Cover with grated cheese. Bake in moderate oven 30-40 minutes.
PS what is a moderate oven? I guessed at 350.
 
(Don't drain all of spaghetti--it's better when it is moist.)

Serves 8-10 with seconds. Makes a big batch--I freeze half and serve another time.

Submitted by Rena Roberts.

Well, no that I have thoroughly read the recipe I have discovered I didn't quite make the recipe correctly. I guess that is what happens when you get stranded in town after finishing grocery shopping because the brakes on your car lock up. Oh well. It still tasted ok. Though the Little Chubber decided it was more fun to fling the spaghetti around on his fork than it was to eat it.

Our biggest complaint was that it was bland. But, since I forgot to add the garlic and didn't read the part about salt and pepper to taste I think that might be why it was bland. I also opted to not include the almonds. I don't care for nuts in casseroles. Big Chubb also said that the celery seemed to give it a strange taste. I have used other recipes for this before, and we both agreed it was a better recipe.

I also halved the recipe. Big Chubb is a BIG eater, but I knew that even he couldn't make a dent on the whole recipe. Plus, a whole hen? 4 medium onions? 4 cans of cream of mushroom? One 9x13 was plenty more than enough for us. In fact, it will conveniently be served for dinner again tonight. Glad dinner is done (minus a veggie).