3 cups Bisquick
2 cups grated cheese
1 lb. fresh ground sausage (hot or mild)
Preheat oven to 350 degrees. Mix all ingredients together. If not moist enough, add a little water. Form mixture into 1-inch balls. Bake for 15 minutes. Drain on paper towels. Serve warm. This freezes well before or after baking.
Mini Pecan Pies
1 stick butter
1 cup all-purpose flour
1 (3 oz.) pkg. cream cheese
Preheat oven to 350 degrees. Soften cheese and butter and blend well. Stir in flour. Chill one hour. Shape into 24 1-inch balls. Place into ungreased small muffin tins. Press down to form crust.
3/4 cup brown sugar
1 Tbsp. butter
1 tsp. vanilla flavoring
Dash of salt
3/4 cup chopped pecans
Beat egg, sugar, butter, vanilla flavoring and salt until smooth. Divide half the nuts among pastry cups. Add egg mixture. Top with remaining nuts. Bake for 25 minutes or until filling hardens.
1 (16 oz.) pkg. uncooked rotini pasta
1 lb. ground Italian sausage
1 (24 oz.) jar pasta sauce
1 (16 oz.) container cottage cheese
1 (2 1/4 oz.) can sliced black olives, drained (optioinal)
1 (4 oz.) can mushrooms, drained
12 oz. shredded mozzarella cheese
1 (3 oz.) pkgs. sliced pepperoni
Preheat oven to 350 degrees. Lightly grease a 9 x 13-inch casserole dish. Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain. In a skillet over medium heat, cook the sausage until evenly brown, drain grease. Mix in the cooked pasta and pasta sauce. Pour into prepared casserole dish. In a bowl, mix the cottage cheese, olives, mushrooms and mozzarella cheese. Spoon the cheese mixture over the sausage and pasta mixture. Top with pepperoni slices. Bake 25 minutes in the preheated oven, until bubbly and lightly browned.