Cheesy Sausage Balls

I live in Minnesota, so I suffer from this constant fear that summer is going to be over before I’ve gotten the most tan out of it. There are a few “milestones”, if you will, that signals the inevitability of getting closer and closer to the end. Things like celebrating summer solstice or watching the 4th of July fireworks, I find it exciting to begin with, and then it peters out bittersweetly, because I know things can only go down from here. And then you start seeing back to school sales begin. That’s when you know. Your time is up.

Cheesy Sausage Balls

But enough with all this doom and gloom. The thing about constantly drowning in an ocean of baked treats and dough and baking mixes is that you can never stay depressed about anything for too long. You bake up your own silver linings! And we’ve got the perfect after school snack idea that will turn your kiddos’ frown upside down!

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Buenos Cheesy Días Egg Bake

Somehow, two weeks have already past since I came back from vacation. I’m not quite sure where the time went, and I honestly have to say that I’m surprised that the biggest challenge to overcome coming back from a long break overseas is NOT jetlag. It’s your focus, and your rhythm, and willingness to let this truth set in: It’s time to get bakin’!

Okay. I must admit that I’m having the most trouble with the very last one. I’m still putting my baking on hiatus, just cuz. But I did go back, way, way back, about a year back, to look at other recipes that I did but never got around to sharing them via this blog, and I think they deserve to get dusted off and re-see the light of the day. Starting with this Buenos Cheesy Días Egg Bake!

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If you’re into brinners like I am, this would be a perfect option!

You Will Need:

  • 1 can Immaculate Baking Buttermilk Biscuits
  • 1 package (12 oz) bulk chorizo or spicy pork sausage
  • 1/2 cup chopped onion
  • 3/4 cup chopped bell pepper (any color)
  • 10 eggs
  • 1/4 cup whipping cream
  • 2 cups shredded pepper Jack or Mexican cheese blend (8 oz)
  • 1 teaspoon red pepper flakes

Here’s How to Get the Dough Rolling:

  1. Heat oven to 375°F. In 12-inch ovenproof skillet, cook sausage, onion and bell pepper over medium-high heat, until sausage is no longer pink; drain. Remove mixture from skillet; set aside.
  2. In large bowl, beat eggs and cream. Stir in 1 cup of the cheese, the pepper flakes and sausage mixture. Separate dough into 8 biscuits. Cut each biscuit into 6 pieces.
  3. Spread oil in bottom of skillet. Place biscuits in skillet. Pour sausage mixture over biscuits. Top with remaining 1 cup cheese.
  4. Bake 25 to 30 minutes or until egg mixture is set and crust is deep golden brown. Cool 5 minutes before serving.

Sausage & Veggie Calzones

The idea of stuffing dough and making some variation of a hot pocket seems to be universal. From dumplings to empanadas to apple turnovers, from sweet to savory, essentially people from all over the world is saying that they want, and have invented, a tasty way to enjoy the richest of fillings without spilling them all over themselves.

Now you would think that pizzas in general is already a pretty clean and easy “finger food”. And then someone genius invented Calzones. More filling, less mess, it just doesn’t get any better than that! Except of course, when you make your Calzones with Immaculate Baking Crescent Rolls!



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