Sausage Balls

Ingredients
1 (1-pound) package ground sausage
3 cups baking mix (recommended: Bisquick)
4 cups grated sharp Cheddar
1/8 tablespoon pepper
Dip:
1 cup mayonnaise
1 tablespoon mustard

Directions
Preheat the oven to 375 degrees F. Spray a baking sheet with vegetable oil cooking spray.  Combine all ingredients in a large glass bowl. Mix well with your fingers. The mixture will be very crumbly. Form into 1 inch balls, squeezing the mixture so it holds together, then rolling it between the palms of your hands to form balls.  Place the balls on the baking sheet. Bake for 18 to 20 minutes or until golden brown. To prevent sticking, move the balls with a spatula halfway through cooking. To make the dip, combine the mayonnaise and mustard. Serve with sausage balls.

Read more at: http://www.foodnetwork.com/recipes/paula-deen/sausage-balls-recipe/index.html?oc=linkback

Cowboy Breakfast Sandwiches

Ingredients

16 slices Texas toast
Butter
1 pound breakfast sausage, cut into 8 patties
12 eggs
1/2 cup half-and-half
Salt and freshly ground black pepper
1 cup jarred jalapeno slices
Sandwich spread of your choice, such as mayo, spicy sandwich spread or spicy mustard
8 slices cheese, such as American, Cheddar or Cheddar-Jack

Directions

Cook the Texas toast on a griddle over medium heat, using lots of butter. Set aside.

Fry the sausage patties in a skillet over medium heat, flattening with the spatula as they cook. Set aside.

Mix the eggs, half-and-half and some salt and pepper in a separate bowl. Pour the eggs onto the griddle in a rectangular shape. Flip to cook on both sides. Cut the rectangle of eggs into 8 squares and set aside on a plate.

Increase the heat, then jump the jalapeno slices onto the hot griddle. Let them sizzle for a couple of minutes, chopping them with the side of the spatula as they cook. Drop on a tablespoon of butter for flavor. Cook until the jalapenos have some brown and black bits. Remove from the griddle, then set aside.

Spread whatever sandwich spread you'd like to use onto the Texas toast. Top with a sausage patty, eggs, a slice of cheese and some jalapenos. Top with another slice of Texas toast, then wrap in foil for serving.

Read more at: http://www.foodnetwork.com/recipes/ree-drummond/cowboy-breakfast-sandwiches-recipe/index.html?oc=linkback

Molten Chocolate Cakes with Raspberries and Cream

Ingredients
1 1/2 teaspoons unsalted butter, plus 1/4 pound (1 stick)
4 teaspoons all-purpose flour, plus 2 tablespoons
6 ounces bittersweet or semisweet chocolate, chopped
2 tablespoons cold heavy cream
2 tablespoons confectioners' sugar
2 large eggs
2 large egg yolks
1/4 cup sugar
1 teaspoon vanilla extract
Pinch salt
1/2 cup cold heavy cream
2 tablespoons confectioners' sugar
1 tablespoon nut-flavored liqueur
1/2 pint fresh raspberries
4 sprigs mint
Sweetened cocoa, as garnish
Directions
Preheat the oven to 450 degrees F. Grease and flour 4 (6-ounce) ramekins or baking dishes with the 1 1/2 teaspoons of butter and 1 teaspoon of flour in each, tapping out the excess flour. Set on a baking sheet.

In a double boiler, or a metal bowl set over a pan of simmering water, melt the remaining 1/4 pound of butter with the chocolate, cream, and powdered sugar, stirring until smooth. Remove from the heat.

In a bowl, whisk together the eggs, egg yolks, sugar, vanilla, and salt until thick ribbons form, about 3 minutes. Sift 2 tablespoons flour into the egg mixture and fold together. Fold the chocolate into the egg mixture. Divide among the prepared dishes and bake until the sides of the cake are set and the tops are puffed but still soft, about 12 minutes.

Remove from the oven and let cool in the ramekins for 2 minutes, then unmold onto dessert plates.

Meanwhile, in a bowl whip the cream until beginning to form soft peaks. Add the sugar and nut liqueur and beat until stiff peaks start to form. Spoon a dollop of the whipped cream on each unmolded cake, and garnish each plate with raspberries and a sprig of mint. Sprinkle cocoa over the cakes, and serve.

Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/molten-chocolate-cakes-with-raspberries-and-cream-recipe/index.html?oc=linkback