Sausage Balls

3 cups baking mix
2 cups shredded cheddar jack cheese
or sharp cheddar cheese
1 lb bulk pork sausage, mild or hot

Preheat oven to 350 degrees.

Mix ingredients thoroughly.  Roll into small balls and place on a baking sheet. Bake for 7-9 minutes or just until they start to brown a little. Store leftovers in refrigerator in airtight container.

Broccoli Salad

1 head broccoli, washed, drained and chopped
5 slices bacon, cooked and crumbled
1/3 cup diced red onion
1/2 cup raisins
1 cup shredded cheddar cheese
2 tsp red wine or apple cider vinegar
1/4 cup sugar
A few tablespoon of mayonnaise, to taste
1 tablespoon sunflower kernels, optional
3-4 cups torn spinach, optional
In a large bowl, combine broccoli pieces with bacon, onion, raisins, and cheddar
cheese.  In a separate bowl, mix together sugar, vinegar and mayonnaise.  Mix into
broccoli mixture. Refirgerate. Toss with sunflower seeds and spinach before serving, if desired.

Bacon Ranch Cheese Ball

2 packages cream cheese, softened
1/2 cup real bacon pieces
1 package buttermilk ranch dressing mix
2-3 green onions, diced
1/2 cup sharp shredded cheddar cheese
1 cup chopped almonds or pecans
Minced parsley, if desired

Mix cream cheese together with ranch dressing mix, bacon pieces, cheddar
cheese and onions until well blended. Form into a ball. Roll in nuts and
minced parsley if desired. Serve with crackers.

Cheddar Biscuits

2 cups baking mix
1/2 cup water
1 cup sharp cheddar cheese
1/2 cup butter, melted
1/2 tsp. garlic powder
1 tsp dried parsley

Preheat oven to 450 degrees.

Mix baking mix, water and cheese together.  Roll out onto floured surface and cut
with biscuit cutter or form into balls with hands.  Place on greased baking sheet.
Mix melted butter with garlic powder and parsley. Brush onto biscuit tops and
bake for 8 to 10 minutes. Make 6-8 biscuits, depending on how big you make them.

As a variation, you may add chopped chives or rosemary to the biscuits.

Waldorf Salad

2 cups apples, peeled, cored and diced
1/2 cup celery, diced
1/2 cup toasted pecans or walnuts, chopped
1/2 cup mayonnaise
1/2 cup raisins
1 tbsp. lemon juice
1/2 cup grapes, sliced
drizzle of honey
dash of pepper

Mix all ingredients together in a bowl. Cover and refrigerate.
Serve over lettuce or with crackers.

Chocolate Chip Pudding Recipe:

2 can Jumbo biscuits...
3 eggs
1 cup sugar
1 teaspoon vanilla
1/2 cup butter
1 cup chocolate chips. (May add more if you like)

Cream butter and sugar. Add eggs and beat until creamy.
Add vanilla. Cook 2 cans of southern style jumbo biscuits according to package directions (about 10 or 12). Cool and crumble into greased casserole dish. (about a 3-1/2 quart dish) Add hot tap water until soppy but not thin. Add the above mixture of butter, sugar, eggs, vanilla and chocolate chips.Bake at 375 for 30 or 45 minutes. Serve warm with hot chocolate syrup and cool whip if desired. Delicious.

Corn and Black Bean Salsa

1 can black beans, drained
1 can corn, drained
1-2 green onions, diced
1/2 jalapeno pepper, diced and seeded
juice of 1 small lime
1-2 cloves garlic, minced
1 can diced tomatoes and green chilies, drained
1/2 orange bell pepper, diced
few dashes cumin and chili powder
2 tbsp. chopped cilantro
salt and pepper to taste

Mix all ingredients together in a bowl and cover.
Refrigerate for a couple of hours or longer before serving.
Add spice as needed.  Serve with corn or tortilla chips.