Sausage Balls

Those who don't like sauerkraut like these.  This can be made in the air-fryer or oven too, to make it a little healthier.    You can also substitute the sausage with left over ham or roast beef, but you need to grind the meat.  

SAUSAGE BALLS

(makes 45-50)

Ingredients:

*2 pounds pork sausage (if you like things spicy, get spicy pork sausage)

*1/2 small yellow onion, finely chopped

*2 garlic cloves, minced

*1 (14 ounce) bag or can of sauerkraut, drained well and chopped very fine (I use a food processor).

*1/2 teaspoon mustard or dijon mustard

*1/2 teaspoon ground black pepper

*1/4 teaspoon salt

*3 tablespoons bread crumbs

*1 (8 ounce) package cream cheese, softened 

*1/4 cup freshly grated parmesan cheese

*1/4 cup sharp cheddar cheese, grated

*2 tablespoons dried parsley 

Coating Ingredients:

*1/2 cup all-purpose flour

*1 large egg, beaten

*1/4 cup milk

*1 cup bread crumbs or panko crumbs

*6-8 cups vegetable oil for deep frying 

*cooking spray for air fryer and oven

Dipping Sauce Ingredients:

*1/3 cup  mayonnaise 

*1-2 teaspoons hot sauce 

*1 tablespoon mustard 

*2 tablespoon honey

Dipping Sauce Directions:

~Whip all the ingredients into a small bowl.

~Cover and refrigerate for at least one hour.

Sausage Directions:

~In a large skillet over medium-high heat, fry 2 pounds pork sausage, 1/2 chopped onion, and 2 minced garlic cloves until sausage is browned and onion is soft.

~Drain grease.

~Place into a large bowl.

~Add 8 ounces cream cheese, 14 ounce chopped and drained sauerkraut, 1/2 teaspoon mustard, 1/4 teaspoon garlic salt, 1/2 teaspoon pepper, 3 tablespoons bread crumbs, 1/4 cup freshly grated parmesan cheese, 1/4 cup sharp cheese, and 2 tablespoons parsley flakes and mix until well blended.

~Cover bowl and refrigerate for at least 1 hour, stirring every 10-15 minutes (can do this the night before, but you won't need to stir).

~Whisk 1 large egg and 1/4 cup milk into a bowl.

~Place 1 cup flour into a separate bowl.

~Place 1 cup bread or panko crumbs into a separate bowl.

~Shape mixture into 1-inch balls (I use a cookie scoop).

~Coat balls with flour, coating all sides

~Dip balls into egg milk mixture, coating all sides.

~Dip balls into bread crumbs, coating all sides.

Deep Fried Directions:

~Heat oil 6-8 cups vegetable oil to 375 degrees in a deep fryer or heavy bottom skillet. 

~Carefully add a few balls into hot oil and fry for 2-3 minutes, or until a light golden brown, flipping as they cook .

~Remove from hot oil, and place on a paper towel lined baking sheet.

~Eat hot and dip in sauce.

Oven Directions:

~Line a large baking sheet with parchment paper.

~Preheat oven to 375 degrees.

~Place coated sauerkraut balls on baking sheet.

~Spray sauerkraut balls with cooking spray.

~Bake for 20-30 minutes or until golden brown.

~Allow to cool for 15-20 minutes before eating, so they don't fall apart.

Air Fryer Directions:

~Add sauerkraut balls into basket and spray with cooking spray.

~Fry for 8-12 minutes or until golden brown, for 8-12 minutes at 375 degrees (you may need to turn half way through).

~Allow to cool for 15-20 minutes before eating, so they don't fall apart.

Fruit sauces (strawberry, blueberry, & raspberry)

 Tastes great on cheesecake, pancakes, waffles, french toast, or angel food cake.   

FRUIT SAUCES 

(stawaberry, blueberry & raspberry)

Strawberry Sauce Ingredients:

*2 cups fresh strawberries, sliced or chopped

*1/2 cup granulated sugar

*1 cup water

*1 teaspoon grated lemon zest

*1 tablespoon water

*1 tablespoon corn starch

Strawberry Sauce Directions:

~In a small saucepan, combine strawberries, 1 cup water, sugar, and lemon zest.

~Heat over medium-low heat until mixture comes to a light boil, stirring often.

~Whisk corn starch and 1 tablespoon water together in a small bowl.

~Slowly whisk mixture into fruit.

~Cook for 5-8 minutes or until mixture is thick.

~Cool completely before using.

~Refrigerate until ready to use.

Blueberry Sauce Ingredients:

*2 cups fresh blueberries 

*1/2 cup water

*1/2 cup granulated sugar

*2 teaspoons grated lemon peel

*2 tablespoons corn starch

*2 tablespoons water

Blueberry Directions:

~In a small saucepan, mix blueberries, granulated sugar, 1/2 cup water, and lemon zest.

~Heat over medium-low heat until mixture comes to a light boil, stirring often.

~Whisk corn starch and 2 tablespoons water together in a small bowl.

~Slowly whisk mixture into fruit.

~Cook for 3-6 minutes or until mixture is thick.

~Cool completely before using.

~Refrigerate until ready to use.

Raspberry Sauce Ingredients:

*1 1/2 pounds fresh raspberries

*1/2 cup granulated sugar

*1 teaspoon grated lemon zest 

*1/8 cup water

*1 teaspoon corn starch

*1 teaspoon water

Raspberry Sauce Directions:

~In a small saucepan, mix blueberries, granulated sugar, 1/8 cup water, and lemon zest.

~Heat over medium-low heat until mixture comes to a light boil, stirring often.

~Whisk corn starch and 1 teaspoon water together in a small bowl.

~Slowly whisk mixture into fruit.

~Cook for 3-6 minutes or until mixture is thick.

~Cool completely before using.

~Refrigerate until ready to use.

Gingerbread Cinnamon Rolls

A great twist on a cinnamon roll. 

  

GINGERBREAD CINNAMON ROLLS

    (makes 12)

Bread Ingredients:

*4 to 4 1/2 cups all-purpose flour

*1/3 cup granulated sugar

*5 teaspoons rapid rise yeast

*1 teaspoon salt

*1 cup water

*1/2 cup whole milk

*6 tablespoons butter

*1 egg

Filling Ingredients:

*4 tablespoons butter, softened

*1/2 cups light brown sugar

*2 tablespoons molasses

*2 teaspoons ground ginger

*2 teaspoons ground cinnamon

*1/4 teaspoon ground nutmeg

Topping Ingredients:

*4 ounces cream cheese, softened

*1/2 cup butter, softened

*3 cups powdered sugar

*1 teaspoon pure vanilla extract or molasses

*1/4 teaspoon ground cinnamon

Bread Directions:

~In a large mixing bowl, combine 2 cups flour, granulated sugar, yeast and salt.  Stir until well mixed.

~Place water, milk, and butter into a microwave safe bowl, and microwave until mixture is very warm (120-130 degrees).

~Add to flour mixture and add the egg.

~Mix for 2 minutes on medium speed, scraping the sides of the bowl as needed.

~Add 2 more cups of flour and mix for 2 minutes on high speed, scraping sides of bowl as needed.

~Knead in mixer until dough is elastic and dough springs back when touched (about 7-8 minutes)(only add last 1/2 cup flour if needed).

~Cover with clean towel, and allow mixture to rest for 10-15 minutes.

~Roll dough out to a 15x10 inch rectangle.

Filling Directions:

~In a microwave safe bowl, combine brown sugar, molasses, ginger, cinnamon, and nutmeg.

~Microwave for 20-30 seconds, or util the sugar has melted and mixture is smooth.

~Spread filling evenly over dough.

~Begin rolling the long end of the dough until rolled up.  

~Pinch dough to make a seal.

~Grease a 9x13 inch baking dish.

~Cut dough into 12 equal pieces (use a sharp knife or unflavored dental floss).

~Place cut side down into prepared baking dish.

~Cover with a clean damp towel, and allow to rise in a draft free area until double (about  50-60 minutes).

~Preheat oven to 350 degrees.

~Bake for 25-30 minutes or nit a golden brown.

Topping Directions:

~In a medium bowl, mix cream cheese, butter, powdered sugar, flavoring, and cinnamon, until well mixed (topping will be thick, but if it's to thick add a couple drops of milk).

~Spread topping over hot cinnamon rolls.

~Serve warm.

****Can make this up to where you put the dough into the pan and then cover and refrigerate overnight.

         Remove from refrigerator and allow to come to room temperature (about 1 to 1 1/2 hours).  Then

         bake as directed.  

****You can use active dry yeast, but allow the dough to rise until double before rolling out into rectangle (make sure you cover dough while it's rising to prevent it from drying out).

Chocolate Peanut Butter Cookie Balls

I love the mixture of chocolate and peanut butter.   Very easy to make.

CHOCOLATE PEANUT BUTTER COOKIE BALLS

(makes 35-40)

Ingredients:

*1 package (8 ounce) cream cheese, softened

*36 peanut butter sandwich cookies, finely crushed (about 3 cups)

*1/4 cup creamy peanut butter

*3 (4 ounce) packages semi-sweet chocolate bar, or 12 ounce semi-sweet chocolate chips, melted

Directions:

~In a food processor, pulse 36 peanut butter cookies until they are fine crumbs.

~Remove 1/2 cup crushed cookies and put into a small bowl.

~In a large mixing bowl, mix 1 (8 ounce) softened cream cheese and cookie crumbs together until well mixed.

~Shape cookie mixture into 1-inch balls (I use a small cookie scoop).

~Place in freezer for at least 30 minutes.

~Melt 12 ounces chocolate and 1/4 cup peanut butter into in a double boiler.

~Dip  cookie balls into melted chocolate mixture making sure it's completely coated (I use a couple spoons to do this).

~Place on a parchment paper lined cookie sheets.

~Sprinkle leftover cookies crumbs on top of cookie (do this right away, before chocolate hardens).

~Place in refrigerator until set.

~Store cookie balls into an air tight container in the refrigerator.

Oreo Truffles

Super easy to make.   

OREO TRUFFLES

(makes 40)

Ingredients:

*1/2 cup whole milk

*1 (3.9 ounce) instant chocolate pudding

*36 Oreo cookies (or chocolate sandwich cookies), finely crushed (makes about 3 cups)

*3 (4 ounce) packages bakers semi-sweet chocolate or 12 ounces semi-sweet chocolate chips,  melted

Directions:

~Put 26 Oreo cookies into a food processor and pulse until fine crumbs.

~Place cookie crumbs into a large bowl.

~Add 1/2 cup milk and 1 (3.9 ounce) instant pudding mix and stir until well mix.

~Shape into 1-inch balls (I use a small cookie scoop.

~Place onto a parchment paper lined cookie sheet.

~Place in freezer for at least 30 minutes.

~Melt 12 ounces chocolate over a double boiler (do not let water boil).

~Dip cookie balls into melted chocolate and coat entire cookie (I use a couple spoons).

~Place in refrigerator until chocolate is set.

~Refrigerate cookies balls in an air tight container.  

Soft Cranberry Orange Cookies

 These are so good.  I love the cranberry orange mixture.   

SOFT CRANBERRY ORANGE COOKIES:

Ingredients:

*3/4 cup butter, softened

*1 cup granulated sugar

*1 large egg

*2 cups all-purpose flour

*1 1/2 teaspoons baking powder 

*1/4 teaspoon baking soda

*1/2 cup dried cranberries, finely chopped

*Orange zest from one large orange 

*1 tablespoon freshly squeezed orange juice

*1/2 cup granulated sugar

*Zest from one large orange

Directions:

~In a large mixer, mix 3/4 cup softened butter and 1 cup sugar until light and fluffy.

~Mix in zest from one orange and 1 tablespoon orange juice.

~Add in 2 cups flour, 1 1/2 teaspoon baking powder, 1/4 teaspoon baking soda into mixing bowl, and mix until just combined.

~Fold in 1/2 cup dried cranberries. 

~Cover dough and refrigerate for at least 30 minutes.

~In a small bowl, mix 1/2 cup granulated sugar and zest from orange until zest is mixed in well (I find using a fork works best).

~Preheat oven to 350 degrees.    

~Scoop dough out with a cookie scoop and roll dough into 1-inch balls.

~Roll cookie balls into sugar mixture.

~Place on cookie sheet.

~Flatten slightly.

~Bake for 10-13 minutes or until lightly golden.

~Cool on cooling racks.                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                      

Gingerbread Kisses

This is definitely has what I consider a Christmas taste. 

GINGERBREAD KISS COOKIES

(makes 3 dozen)

Ingredients:

*3/4 cup butter, softened

*3/4 cup light brown sugar, packed

*1/2 cup molasses 

*1 large egg

*1 teaspoon vanilla extract

*3 cups all-purpose flour

*1 teaspoon baking soda

*1 1/2 teaspoons ground ginger

*1 1/4 teaspoon ground cinnamon

*1/2 teaspoon ground allspice

*1 ( package) Hershey's Hugs, unwrapped

*1/2 cup granulated sugar for rolling cooking dough in

Directions:

~In a large mixing bowl, beat 3/4 cup softened butter for 1 minute.

~Add 3/4 cup brown sugar and beat for 1 minute.

~Beat in 1/2 cup molasses, 1 large egg and 1 teaspoon vanilla until well combined.

~Sift 3 cups flour, 1 teaspoon baking soda, 1 1/2 teaspoons ginger, 1 14 teaspoon ground cinnamon , and 1/2 teaspoon allspice into mixing bowl.

~Mix until just combined.

~Cover mixing bowl and refrigerate for 1 hour.

~Preheat oven to 350 degrees.

~Line a cookie sheet with parchment paper.

~Scoop out cookie dough (I use a cookie scoop) and roll dough into a ball.

~Roll the dough ball into 1/2 cup granulated sugar.

~Place on prepared cookie sheet about 2-inches apart.

~Bake for 8-10 minutes.

~Remove from oven and let cookies cool for 1 minute.

~Press unwrapped Kiss into the center of the cookie.

~Allow to cool for another 5 minutes before transferring to a cooling rack.