SAUSAGE CHEESE BALLS

1 pound hot bulk sausage

1 8 ounce package cream cheese, softened

4 to 6 ounces shredded cheddar cheese

1 1/4 cups Bisquick

Preheat oven to 375 degrees F.

Mix sausage, cream cheese and shredded cheese with a fork to blend together. Mix in Bisquick. You may have to use your hands. Roll the mixture into 1″ balls and place on a parchment lined baking sheet. You will need to make them in 3 batches. Bake for 20 to 25 minutes. Can be served hot out of the oven or at room temperature.

Posted by Jean Magquire.

BEET RELISH

BEET RELISH.   Posted:  Jean Macquire.
Yield: Six servings.

5 medium beets (2 pounds), scrubbed

1 small shallot, chopped

4 tablespoons chopped capers

4 tablespoons chopped comichons

1 tablespoon mayonnaise

3 tablespoons chopped parsley

1 1/2 teaspoons salt

1/4 teaspoon hot sauce

1/2 teaspoon Worcestershire sauce

Toast points

Heat the oven to 400 degrees. Wrap the beets in aluminum foil.

Roast for 1 hour, or until the beets are soft.

Peel and quarter the beets and process in a food processor until

they are smaller than small dice. Combine them with the remaining

ingredients. Serve at room temperature with toast points
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HELLO COOKERS.

I would be so happy if you could enter, tried tested and easy recipes to this blog,  I am really trying to get it going now.

If it will not let you entre please e mail me and I will add you to the list. 
Hope to see a full and flowing Blog here.

With much love from me.

Chicken Cacciatore

Posed by Jean Maguire

Servings 4

Ingredients:

2 cups all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 (4 pound) chicken, cut into pieces
2 tablespoons vegetable oil
1 onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 (14.5-ounce) can diced tomato
1/2 teaspoon dried oregano
1/2 cup white wine
2 cups fresh mushrooms, quartered
Salt and pepper to taste
Yield: Serves 4

Directions:
Combine the flour, salt and pepper in a plastic bag. Shake the chicken pieces in flour until coated. Heat the oil in a large skillet (one that has a cover/lid). Fry the chicken pieces until they are browned on both sides. Remove from skillet. Add the onion, garlic and bell pepper to the skillet and saute until the onion is slightly browned. Return the chicken to the skillet and add the tomatoes, oregano and wine. Cover and simmer for 30 minutes over medium low heat. Add the mushrooms and salt and pepper to taste. Simmer for 10 more minutes

Sauce Creme Au Chocolate

Sauce Creme Au Chocolate Chocolate cream sauce. 125 g cocoa 1/2 cup water 1 cup cream 2 tablespoons butter 2/3 cup sugar 1. Place the cocoa and water in saucepan. 2. Cook slowly until mixed and smooth. 3. Add sugar and stir until dissolved. 4. Just before serving, add, off the heat, the cream and butter. 5. Whip for 2 minutes. Jean Maguire

PINEAPPLE CREAM CHEESE CAKE.

12 October 10:09 PINEAPPLE CREAM CHEESE CAKE Author: Girard Imbrenda Ingredients: CAKE: 2 cups flour 2 cups sugar 2 eggs pinch salt 2 teaspoons baking soda 1 1/2 cups pecans 1 (20-ounce) can can crushed pineapple (include juice) FROSTING: 1 (8-ounce) package pkg. Philadelphia cream cheese 1/2 stick butter 1 teaspoon vanilla 2 cups powdered sugar Directions: Mix ingredients well and pour into long pan (9 x 13). Bake at 350 degrees for 40 minutes. Mix frosting ingredients well and pour over warm cake.

Jean Maguire.

BAKED GARLIC BROWN SUGAR CHICKEN


Ingredients:

4 boneless skinless chicken breasts
4 garlic cloves, minced
4 tablespoons brown sugar
3 teaspoons olive oil

Instructions:

Preheat oven to 500°F and lightly grease a casserole dish.
In small sauté pan, sauté garlic with the oil until tender.
Remove from heat and stir in brown sugar.
Place chicken breasts in a prepared baking dish and cover with the garlic and brown sugar mixture.
Add salt and pepper to taste.
Bake uncovered for 15-30 minutes

Jean Maguire sent this to me.  Thanks Jean.