Tag Archives: football food

belles like these balls…a lot…a friend-1-1 recipe

23 Friday Oct 2015

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There is no better find than when you can find a delicious, easy recipe that can be made ahead of time. This one freezes beautifully. We love this updated version of the sausage ball…the perfect hearty appetizer. 

These sausage and hash brown balls from plain chicken are irresistible!!

  

  
All you need is a few key ingredients:

1 lb uncooked sausage 

1 1/2 cups Bisquick

4 cups shredded hash brown potatoes

1 1/2 cups sharp cheddar cheese, shredded

8 ounces cream cheese, softened

Mix all ingredients together. The plain chicken makes a great suggestion to use your standing mixer with the dough hook attachment. We tried it and it makes this recipe beyond easy. 

   

 

Form into bite-size balls. Bake in 400 degree oven for 17-20 minutes

    

If you want to freeze at this point, just put them on a baking tray in the freezer until frozen, Once frozen, you can throw them all in a bag. When baking add a few extra minutes to the cooking time. 

If you want to taste them now…..just heat and eat! 

   
 
For the original recipe, you can find it here.

Try to restrain yourselves belles…
a&a

fall football food…a belleicious Friday friend-1-1

16 Friday Oct 2015

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Fall, football, food and Friday…four of our favorite things…and making sure the feasting is worthy enough is extremely important!

We discovered this Reuben Dip while playing on Pinterest. There are a number of versions so we picked our favorite elements and created our own rendition.

REUBEN DIP

1/2 pound pastrami or corned beef (we prefer pastrami…just sayin’)

1 pound Swiss cheese, shredded by hand or in food processor (about 3 c)

(IMPORTANT COOKING FACT:  always use bulk cheese and shred yourself when you want proper melting to happen. The pre-shredded kind has a coating on it which hinders its melting smoothly)

1 cup sauerkraut, drained

1 package cream cheese, room temperature

1 cup sour cream

1 cup Russian dressing – recipe follows  (most recipes call for Thousand Island … We think this is soooo much better )

Combine all ingredients and heat at 350 for about 35-40 minutes until hot and bubbly. Please don’t have a hissy fit like yours truly when it comes out a bit soupy. Let it rest for a few and it will absorb it and be the right consistency .

Serve with pumpernickel squares or (as we did) Wheat Thins.

Gather your ingredients…

Assemble…

Enjoy…

And now for that dressing recipe…

RUSSIAN DRESSING

1 tsp. garlic powder

8 ounces chili sauce (or ketchup if you are in a bind)

1 1/2 cups Hellman’s mayo

1 tsp. black pepper

2 tsp. Worcestershire  sauce

(This makes plenty of extra because you will want to have some for dunking purposes.)

A hearty dip that will be a sure hit and all-around winner!

a&a

a tailgate-worthy recipe…for the football frenzied belle

02 Friday Oct 2015

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We are ever on the hunt for easy, delicious recipes that tickle the tastebuds.

Sometimes we discover new and wonderful ingredients…and boy did we find a winner in Captain Rodney’s Boucan Glaze!!


Via Pinterest

The classic, ringin’-belles-all-over-the-place recipe:


Via Pinterest

While this belle-icious Cheese Bake is not exactly “lite-n-lean”, it’s a taste thrill that’s worth the calories!  And just for giggles, we thought we’d like to make a cheese ball version. It turned out to be quite scrumptious…check out the results:
So here’s what we did…

Captain Rodney’s Cheese-“belle”

8 ounces cream cheese, softened

1/2 cup Hellman’s mayo

1 bunch green onions, chopped, green parts included

1/2 teaspoon cracked pepper

4 cups shredded sharp cheddar

2 cups shredded Colby and Monterey Jack blend cheese (1/4 cup reserved)

1/2 cup pecans, toasted and chopped (if you have the extra time sautée the nuts with a pat of butter and a teaspoon of brown sugar until caramelized…allow to cool.)

1/3 cup Captain Rodney’s Boucan Glaze

Combine all the ingredients except for 1/4 cup of the cheese blend and the Captain Rodney’s Boucan Glaze.  Form into a ball and refrigerate for three hours or overnight.  (At this point, the cheeseball can be wrapped in Saran twice and frozen.  Bring to room temperature before proceeding.)

Roll ball in remaining cheese and drizzle with glaze. Serve with crackers and celery.


We’ll take a cheese-belle over a cheeseball any ole day.

a&a