Today’s Tasting: Appetizer and Dessert….

Sausage Balls 


1 Lb Bulk Sausage

3 Cups Shredded Sharp Cheddar Cheese (8 Oz)

1/2 Teaspoon Dried Rosemary Leaves, Crushed

1 Cup All Purpose Flour

2 Tablespoons All-Purpose Flour


  • Heat oven to 375°F. Line 15×10×1-inch pan with foil; spray with cooking spray.
  • In large bowl, mix sausage, cheese and rosemary; mix well using hands or spoon.
  • Shape mixture into 42 (1 1/4-inch) balls. Place in pan. Bake 15 to 17 minutes or until golden brown.

Variation: Use 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls; Unroll crescent dough on work surface; coat each side of dough with 1 tablespoon flour. Using pizza cutter or knife, cut dough into about 1/4-inch pieces. Mix crescent dough pieces into bowl of sausage mixture in small amounts until well blended.


Pecan Cardamom Bar Cookies-Dessert


  • 1 cup butter, softened

  • 1/2 cup white sugar

  • 1/2 cup packed brown sugar

  • 1 egg, separated

  • 1 tablespoon vanilla extract

  • 2 cups all-purpose flour

  • 1 tablespoon cardamom

  • 3/4 teaspoon salt

  • 1 cup chopped pecans


  • 1 1/2 tablespoons Butter

  • 1 cup confectioners’ sugar

  • 1/2 teaspoon vanilla extract

  • 1 tablespoon milk, or as needed


  1. Preheat the oven to 275 degrees F (135 degrees C). Grease a 9X13 inch pan.

  2. In a large bowl, cream together 1cup of butter, white sugar and brown sugar until light and fluffy. Mix in the egg yolk and 1 tablespoon of vanilla. Combine the flour, cardamom and salt; stir into the batter until it forms a soft dough. Spread evenly in the prepared pan. Brush the top with egg white and sprinkle pecans over the top.

  3. Bake for 1 hour in the preheated oven. Prepare the frosting while the cookies bake.

  4. Melt the remaining butter in a saucepan over low heat until it starts to brown. Remove from the heat and stir in confectioners’ sugar until smooth. Stir in enough milk to achieve a drizzling consistency. Drizzle frosting onto the bars when warm. Cool, then cut into bars.

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