Sunday, October 20, 2013

These are by far the best sausage balls ever made. What makes these sausage balls so good? Well, the secret ingredient is cream cheese. The cream cheese keeps the sausage balls very moist and tender. We used hot sausage to give the sausage balls a little kick, but regular sausage would work well too. Bring these to your next tailgate party - you won't be sorry! Cream Cheese Sausage Balls (Printable Recipe) 1 lb hot sausage, uncooked 8 oz cream cheese, softened 1 1/4 cups Bisquick 4 oz cheddar cheese, shredded Preheat oven to 400F. Mix all ingredients until well combined. (I use my KitchenAid mixer with the dough hook attachment) Roll into 1-

Chicken Tamales
Chicken Tamales
Tamale Casserole
Tamale Casserole
These are by far the best sausage balls ever made. What makes these sausage balls so good? Well, the secret ingredient is cream cheese. The cream cheese keeps the sausage balls very moist and tender. We used hot sausage to give the sausage balls a little kick, but regular sausage would work well too. Bring these to your next tailgate party - you won't be sorry! Cream Cheese Sausage Balls (Printable Recipe) 1 lb hot sausage, uncooked 8 oz cream cheese, softened 1 1/4 cups Bisquick 4 oz cheddar cheese, shredded Preheat oven to 400F. Mix all ingredients until well combined. (I use my KitchenAid mixer with the dough hook attachment) Roll into 1-
These are by far the best sausage balls ever made.  What makes these sausage balls so good?  Well, the secret ingredient is cream cheese.  The cream cheese keeps the sausage balls very moist and tender.   We used hot sausage to give the sausage balls a little kick, but regular sausage would work well too.   Bring these to your next tailgate party - you won't be sorry!        Cream Cheese Sausage Balls  (Printable Recipe)    1 lb hot sausage, uncooked  8 oz cream cheese, softened  1 1/4 cups Bisquick  4 oz cheddar cheese, shredded    Preheat oven to 400F.    Mix all ingredients until well combined. (I use my KitchenAid mixer with the dough hook attachment)  Roll into 1-

No comments:

Post a Comment