1 lb Hot style Jimmy Dean pork sausage
1 cup shredded Monterrey jack cheese
1 cup shredded habanero cheddar cheese*
3 cups Bisquick baking mix
Preheat oven to 375*
In a large mixing bowl combine sausage & cheeses. Mix on
medium-low speed of a mixer. Slowly add in Bisquick a little at a time.
Mix until ingredients are well blended. Roll sausage mixture into 1"
balls and place on an ungreased baking sheet. (There is enough oil in the sausage that you won't need to oil grease the baking sheet.) Bake for 20-22 minutes or until golden. Serve warm with your favorite dip. (cheese, ranch, etc.)
*Kroger brand of shredded habanero cheddar cheese is my favorite to use.
Click HERE for printable recipe
We have had several consecutive days of nasty rain with muggy temperatures. Yes, here in the South we have a different kind of winter. One day it will be crisp & cool with temperatures in the 40's, the next your putting your peddle pushers on as it's a sunny 70+ degrees out. However as of late, we have had a mixture of cool and warm temperatures laced with rain. It's so hard to know how to dress from one day to the next. Since there's not much one can do outside, I decided to get creative in the kitchen.
Having a pantry full of left over ingredients from all of the holiday baking, I started thinking of how I could pull some of them together to come up with something totally new to me. I was quiet pleased with my results. Starting out with a basic box cake mix, I transformed it into something my family now calls an instant make again treasure.
By using a little bit of liquid coffee creamer in the glaze, it makes this a true "coffee" cake. Enough talking about it, let's get baking!
1 (18.25 oz) box Duncan Hines French Vanilla cake mix
1 1/3 c. water
1/3 c. canola oil
4 eggs
1 tsp. ground cinnamon
1/2 c. light brown sugar
Preheat oven to 325* Grease and flour a traditional size bundt pan. Set aside.
In a medium size mixing bowl, combine cake mix, water, oil & eggs. Mix until all ingredients are well incorporated. Set aside.
In a small bowl mix together cinnamon & brown sugar.
Pour half the cake batter into the prepared bundt pan. Next sprinkle batter with half the cinnamon mixture. Pour remaining batter into pan and top with the rest of the cinnamon mixture.
Using a knife, run the blade through the batter to "swirl" the cinnamon in the batter. Lightly tap bundt pan on the counter to release any trapped air that might have been in the batter.
Place pan in the middle rack of your preheated oven and bake for 35-45 minutes, or until knife or tooth pick inserted in center comes out clean. Remove from oven and allow to cool for 10 minutes before turning out onto your serving plate.
Meanwhile, prepare your glaze.
2 c. powder sugar
2 tsp. vanilla
1 tsp. ground cinnamon
6-7 Tblsp. International Delight French Vanilla liquid coffee creamer
In a small bow, whisk together ingredients until smooth. Spoon glaze over semi cooled cake.
Click HERE for printable recipe
*Kroger brand of shredded habanero cheddar cheese is my favorite to use.
