Mushroom Rolls

1 pkg. cream cheese (3 oz)
3 oz. chopped mushrooms
1 pkg. crescent rolls

Roll out rolls, but don't separate. Spread mixture onto dough, separate, roll
up and cut into thirds. I freeze on a cookie sheet. Once frozen, place in a
freezer bag and use as needed. Bake at 350 about 20 minutes.

Hanky Pankies

1 (1 lb.) pkg. hamburger meat
1 (1 lb.) pkg. sausage (bulk pack)
1 (1 lb.) pkg. Velveeta cheese (Mexican for spicy)

Cook together; drain well. Add: Once melted, place by the spoonful on top of Pepperidge Farm mini pumpernickel bread. Place on cookie sheet and put in freezer for 10 minutes. Toss into plastic Ziploc baggie. To serve, place on cookie sheet and bake at 350 degrees for 15 minutes. Great for preparing ahead of time!!

Sausage Balls

1 Lb Hot Pork Sausage
16 Oz. Shredded Sharp Cheddar Cheese
3 C. Bisquick

Let Sausage and Cheese get room temperature. Mix well. Form into
walnut sized balls.  Bake on cookie sheet for 15 - 20 minutes
(until brown).  Serve warm.  NOTE:  These can be made ahead of
time and frozen.  Take out what you need and bake as needed.

Peanut Butter Snack Cups



12 vanilla wafers

1 (8 oz) carton whipped topping thawed, divided

1 C. cold milk

1/2 C. peanut butter

1 (3.9 oz) pkg. instant chocolate pudding mix



Place wafers in paper or foil lined muffin cups. Top each with 1 T. whipped topping. In a mixing bowl combine milk, and peanut butter. Add pudding mix; beat on low speed for 2 minutes. Fold in remaining whipped topping. Spoon into prepared cups. Cover and freeze. Remove from the freezer 10 minutes before serving.

Sausage-Cheese Balls

These little appetizers make a big hit with any crowd. They continue to be

one of our most-requested recipes!



Prep Time:20 min



Start to Finish:45 min



Makes:7 1/2 dozen appetizers



3 cups Original Bisquick® mix

1 pound bulk pork sausage

4 cups shredded Cheddar cheese (16 ounces)

1/2 cup grated Parmesan cheese

1/2 cup milk

1/2 teaspoon dried rosemary leaves

1/2 teaspoon parsley flakes

Barbecue sauce or chili sauce, if desired



1.

Heat oven to 350ºF. Lightly grease bottom and sides of jelly roll pan, 15

1/2x10 1/2x2x1 inch.

2.

Stir together all ingredients, using hands or spoon. Shape mixture into

1-inch balls. Place in pan.

3.

Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve

warm with sauce for dipping.

High Altitude (3500-6500 ft) Heat oven to 375ºF. Decrease Bisquick to 2 1/2

cups; stir in 1/2 cup Gold Medal® all-purpose flour. Bake 25 to 30 minutes.



Nutrition Information:



1 Serving: Calories 45 (Calories from Fat 25 ); Total Fat 3 g (Saturated Fat

2 g); Cholesterol 5 mg; Sodium 130 mg; Total Carbohydrate 3 g (Dietary Fiber

0g); Protein 3 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 4

%; Iron 0% Exchanges: 1 Fat

*Percent Daily Values are based on a 2,000 calorie diet.



Do-Ahead Tip

Want to make these savory cheese balls ahead? Your options are many! You

can:

Cover and refrigerate unbaked balls up to 24 hours. Bake as directed.

Cover and freeze unbaked balls up to 1 month. Heat oven to 350ºF. Place

frozen balls on ungreased cookie sheet. Bake 25 to 30 minutes or until

brown.

Bake as directed; cover and freeze up to 1 month. Heat oven to 350ºF. Place

frozen balls on ungreased cookie sheet. Bake 10 to 12 minutes or until

heated

through.

Bake as directed; cover and freeze up to 1 month. Place 6 frozen balls on

microwavable plate. Loosely cover with waxed paper. Microwave on High 45

seconds

to 1 minute or until heated through.

Success

It's true. You don't need to cook the sausage before using it when making

this recipe.

from

www.bettycrocker

Meat Bread

    1 pkg frozen bread dough (3 per pack)
    1 lb extra lean ground beef
    1 roll sausage (hot or mild)
    One 16 oz pkg. smoked sausage (hot or mild)
    8 oz grated Mozzarella cheese
    8 oz grated Cheddar cheese
    1 lb chopped Velveeta cheese
    One 3 oz jar stuffed olives, chopped
    One 4 oz can of mushrooms
    Small bunch onion tops, chopped
    Small bunch parsley, chopped
    1 cup chopped onion
    1/2 cup chopped bell pepper
    2 stalks celery, chopped
    3 tbs margarine

Cook ground beef until it is very brown, then drain. Saute bell
peppers, onions, celery, onion tops and parsley. Add to ground meat.
Stir in half of the chopped Velveeta cheese and set aside.

Cut roll sausage in slices, brown, and put aside. Let cool and
crumble. Roll out all three loaves onto floured surface. Spread melted
margarine over dough.

Divide all ingredients into three parts and layer as follows:
    - ground meat mixture
    - roll sausage
    - smoked sausage
    - olives
    - mushrooms
    - Cheddar cheese
    - Mozzarella cheese
    - Velveeta cheese

Bring bread over, folding ends first. Bake 30-35 minutes if ready to
bake. If not, bake at 350F for 10 minutes or until light brown, then
freeze. Defrost. Bake another 20-25 minutes or until brown.

Shrimp-Cheese Bites



Make these delectable little bites in large batches.

You may find you can't wait for a party before

sneaking them from the freezer to reheat and nibble!



Prep Time:15 min

Start to Finish: 35 min

Makes:24 appetizers



1 1/4 cups Gold Medal all-purpose flour

1/2 cup butter or margarine

1 egg, beaten

2/3 cup chopped cooked shrimp

2 ounces farmer or chevre (goat) cheese, crumbled

1 egg

1 egg yolk

1/2 cup half-and-half

2 teaspoons chopped fresh basil leaves or 3/4 teaspoon

dried basil

leaves



Heat oven to 375F. Place flour in medium bowl. Cut in

butter, using pastry blender or crisscrossing 2

knives, until mixture is crumbly.

Stir in 1 beaten egg until well mixed. Shape into a

ball. Divide into 24 balls. Press 1 ball on bottom and

up side of each of 24 ungreased small muffin cups, 1

1/4x1 inch.



Divide shrimp among cups. Sprinkle with cheese. Beat 1

egg and the egg yolk in small bowl. Stir in

half-and-half and basil. Spoon about 1 tablespoon egg

mixture into each cup.



Bake about 20 minutes or until light brown.

Immediately remove from pans to wire rack. Serve

immediately.



Source: Betty Crocker

Shrimp-Cheese Bites



Make these delectable little bites in large batches.

You may find you can't wait for a party before

sneaking them from the freezer to reheat and nibble!



Prep Time:15 min

Start to Finish: 35 min

Makes:24 appetizers



1 1/4 cups Gold Medal all-purpose flour

1/2 cup butter or margarine

1 egg, beaten

2/3 cup chopped cooked shrimp

2 ounces farmer or chevre (goat) cheese, crumbled

1 egg

1 egg yolk

1/2 cup half-and-half

2 teaspoons chopped fresh basil leaves or 3/4 teaspoon

dried basil

leaves



Heat oven to 375F. Place flour in medium bowl. Cut in

butter, using pastry blender or crisscrossing 2

knives, until mixture is crumbly.

Stir in 1 beaten egg until well mixed. Shape into a

ball. Divide into 24 balls. Press 1 ball on bottom and

up side of each of 24 ungreased small muffin cups, 1

1/4x1 inch.



Divide shrimp among cups. Sprinkle with cheese. Beat 1

egg and the egg yolk in small bowl. Stir in

half-and-half and basil. Spoon about 1 tablespoon egg

mixture into each cup.



Bake about 20 minutes or until light brown.

Immediately remove from pans to wire rack. Serve

immediately.



Source: Betty Crocker