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1ke
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We are all going to holiday get togethers… so let’s share our favorite “quick and easy” recipes. ac_claire already took care of th deviled eggs in this thread… so add to the list of great quick fixers!
Here are my two, they are eas and crowd pleasers every time:
Fettuccine Salad:
16 oz. Fettuccine (one box)
1 C. Mayo (not Miracle Whip)
1 C. Frozen Corn Kernels
1/2 C. Freshly Grated Parmesan Cheese (use a better parmesan or the kind that comes pre-shredded in bags… don’t use Kraft in the can!)
1 tsp. Garlic Powder
1-2 tsp. Fresh Cracked Black Pepper
2-4 Green Onions Tops, sliced
Cook pasta according to directions. Drain. Mix pasta and frozen corn kernels in a bowl.
While pasta is cooking slice the green onion tops and mix together the mayo, cheese, garlic powder, green onion, and freshly ground black pepper to make sauce. Set aside
Combine the pasta/corn mixture with sauce and mix well. (tongs work nicely to combine everything).
Put in your serving dish and sprinkle a little more grated parmesan cheese on top and crack some more pepper over the top with your pepper mill. Refrigerate 1 hour before serving.
Sausage Balls
2 C Bisquick or other brand biscuit mix
2 C freshly grated cheddar cheese (can use anywhere from mild to sharp)
1 lb bulk sausage (I use 1 tube of Jimmy Dean regular or Jimmy Dean hot depending on who will be eating it!)
Preheat oven to 350. Line 1-2 cookie sheets with foil.
Put the Bisquick in a bowl. Incorporate freshly grated cheese a little at a time, mixing as you add cheese. I do it in about 4 handfuls of cheese. Mixing it like this keeps it from clumping up.
Add the bulk sausage and then squish it up with your hands. Keep kneading/mixing until all of the cheese and bisquick are incorporated into the sausage. You will then have a big ball of sausage.
Pinch off 1 inch pieces and roll into little balls in your palms. Place on the foil lined cookie sheet and bake for about 20 minutes at 350. It makes about 36-42 sausage balls depending on how big you make them.
When done, take them out of the oven and let them cool for about 15 minutes. After they cool they will peel right off the foil. TIP: If you try to take them off too soon, they will stick to the foil and you will have a mess.
Here are my two, they are eas and crowd pleasers every time:
Fettuccine Salad:
16 oz. Fettuccine (one box)
1 C. Mayo (not Miracle Whip)
1 C. Frozen Corn Kernels
1/2 C. Freshly Grated Parmesan Cheese (use a better parmesan or the kind that comes pre-shredded in bags… don’t use Kraft in the can!)
1 tsp. Garlic Powder
1-2 tsp. Fresh Cracked Black Pepper
2-4 Green Onions Tops, sliced
Cook pasta according to directions. Drain. Mix pasta and frozen corn kernels in a bowl.
While pasta is cooking slice the green onion tops and mix together the mayo, cheese, garlic powder, green onion, and freshly ground black pepper to make sauce. Set aside
Combine the pasta/corn mixture with sauce and mix well. (tongs work nicely to combine everything).
Put in your serving dish and sprinkle a little more grated parmesan cheese on top and crack some more pepper over the top with your pepper mill. Refrigerate 1 hour before serving.
Sausage Balls
2 C Bisquick or other brand biscuit mix
2 C freshly grated cheddar cheese (can use anywhere from mild to sharp)
1 lb bulk sausage (I use 1 tube of Jimmy Dean regular or Jimmy Dean hot depending on who will be eating it!)
Preheat oven to 350. Line 1-2 cookie sheets with foil.
Put the Bisquick in a bowl. Incorporate freshly grated cheese a little at a time, mixing as you add cheese. I do it in about 4 handfuls of cheese. Mixing it like this keeps it from clumping up.
Add the bulk sausage and then squish it up with your hands. Keep kneading/mixing until all of the cheese and bisquick are incorporated into the sausage. You will then have a big ball of sausage.
Pinch off 1 inch pieces and roll into little balls in your palms. Place on the foil lined cookie sheet and bake for about 20 minutes at 350. It makes about 36-42 sausage balls depending on how big you make them.
When done, take them out of the oven and let them cool for about 15 minutes. After they cool they will peel right off the foil. TIP: If you try to take them off too soon, they will stick to the foil and you will have a mess.
