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Beef, Cuppylicious!, Meat, Pork

Un-Sausage Cheesy Meat Wads

They taste better than they look.

They taste better than they look.

Total time:  Approximately 1 hour, depending on your ingredients.

Cheesy meatloaves with the flavor of sausage. A great appetizer or finger-food dinner! (Name courtesy of JB.)

There’s no pork in this recipe!

2 cups Baking Mix
1/2 pound hamburger
3 cups shredded cheese
1 cup milk
1 Tbsp sage
1 tsp garlic
1 tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp cayenne
1 tsp rosemary
1 tsp ground mustard

Preheat oven to 350 degrees.

Mix dry ingredients in a large mixing bowl. Add hamburger, cheese, and milk, mix well.

Shape mixture into one-inch balls and place on cookie sheet. Bake for 20-25 minutes (I did exactly 20, and got some nice, soft, moist biscuity yumminess). Refrigerate unused portions.

Taste familiar? You can substitute 1/2 a package of flavored sausage in place of the hamburger and all those seasonings and get almost the exact same result! Or skip the hamburger entirely and make yourself a vegetarian dish.

Remember: The fattier your meat and cheese, the more oil you will have on your cookie sheet. I only buy 80/20 hamburger and Tillamook Extra Sharp White Cheddar Cheese, so mine came out how some people would say “greasy“, and I would say “wonderful”. I used the above recipe, and since I can’t measure an “inch” to save my life, I made 30 cheese balls that flattened slightly to make “wads”.

We dipped them in Yogurt Dill Dip. We’re thinking they might taste good in a pita with cucumbers and tomatoes.

Breads and Desserts

Baking Mix

Pampered Chef Pastry Blender

Pampered Chef Pastry Blender

Total time:  Approximately 10 minutes.

I’ve been finding more and more recipes call for Bisquick. What?! Who buys that stuff anymore?! Not me. Instead, I’ve decided to make my own. The only catch is: You always add milk instead of water.

4 cups all purpose flour
3 Tbsp sugar
1 cup butter flavored shortening (or plain shortening)
1 Tbsp + 1/2 teaspoon baking powder
1/2 teaspoon of salt (omit if using butter flavored shortening)

Mix together dry ingredients in a large bowl.

Cut in shortening with pastry blender, or the double-knife trick that no one I have ever met has been able to master, until the mixture is similar to cornmeal.

Store in an air-tight container in the refrigerator for up to 6 weeks. I really wouldn’t go longer than that, but it’s your health, not mine.