Bigfatty's Sausage Balls

Submitted by Bigfatty

Ingredients:

1 lb HOT breakfast sausage roll
1 lb sharp shredded cheddar cheese
3 cups Bisquick
dash or two of Worcestershire sauce (depending on taste)

Directions:

Mix all ingredients by hand (I add one cup of Bisquick at a time)  LOTS of combining.

Roll into balls (about 1”)

Bake at 375 degrees for 15 minutes

Can be frozen.

I usually make a double recipe with 1 lb REGULAR and 1 lb HOT so they aren’t too spicy.

Shrimp Dip

Submitted By BigFatty

8 oz. Cream Cheese
16 oz. Sour Cream
1 package Good Seasons Italian dressing mix
1 small can of tiny shrimp (drained)

Mix all ingredients, adding shrimp last.  Serve cold with crackers. 

Grape Salad

Submitted By BigFatty

8 oz. Cream Cheese
8 oz. Sour Cream
1/2 cup sugar
1 teaspoon vanilla

Blend with mixer until smooth.

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1/2 cup pecan pieces

1/4 cup brown sugar

red or green grapes

layer grapes, then cream cheese mixture, then pecans and brown sugar.  Repeat until all ingredients are used. 

Little Ham Biscuits

Submitted By BigFatty

Ingredients

2 pounds SHAVED ham (the deli will hate you)
1 pound shreaded swiss cheese
2 Tablespoons of yellow mustard
2 sticks of BUTTER
3 Tablespoons of Poppy Seeds
1 small-medium onion (chopped fine)
1 Tablespoon Worchester Sauce
4 pans of small rolls

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Melt butter and add onion, mustard, Worcester sauce and poppy seeds.

Slice tops off full pan of rolls (an electric knife is helpful).

Generously coat bottoms (still in tray) with butter mixture.

Spread ham and cheese onto coated roll bottoms.

Return roll tops.  Can be made in advance and frozen for future use if needed.

Bake at 350 for 15 minutes (thaw first if frozen).

Cut into individual rolls and serve warm.  Again, an electric knife make this much easier.

Waylon's Lemon Chicken Orzo Soup

Ingredients

6 oz Boneless skinless Chicken Bazooms 

2 Tsp Olive Oil

1 Medium Carrot (pealed and julienned)

1 Stalk Celery (diced)

1 Small Onion (diced)

1/2 Cup Spinach (roughly chopped)

1 Cup Orzo

1 Tsp Fresh Chopped Oregano

8 Cups Chicken Stock

Salt & Pepper

Zest and Juice of one Lemon

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Directions

In a large pot heat olive oil over medium heat.

Stir in carrot, celery and & onion.

Cook about 3 minutes stirring occasionally.

Add chicken, oregano, spinach, orzo and broth.

Cover and bring to a boil.

Reduce heat and half cover.

Simmer for about 30 minutes or until orzo is al dente.

Remove chicken from soup, let cool and flake apart.

Add chicken back onto soup and add lemon zest and juice.

Stir and serve.

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Alternative BFO Style

Double all ingredients except orzo and use a whole bag of spinach.

Use the meat from a whole rotisserie chicken.

Use the zest and juice of 3 lemons.

Big Fatty's Nuts

It’s just not the holidays until Big

 Fatty’s nuts are in your mouth.

Ingredients
1-1/3 pounds shelled pecan halves

1 stick butter

Iodized Salt

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Directions

Preheat oven to 250 degrees

Place butter on cookie sheet (with edges) in oven.

Once the butter melts, add the pecans and coat evenly in butter.

Bake for 1 hour, turning every 15 minutes.

Drain on paper towels (use newspaper underneath also).

Salt to taste.

Original Recipe - Bigfattyonline