Cin's Sausage-Cheese Puffs
By
Straws Kitchen
@CinCooks
1
This is one of my original recipes....I told my Hubs I was going to post it on JAP AND he said, "you should give this all the stars you can because they are the best".
I said "you can only rate it a 5 on JAP, thats their highest".
To that he said "then give it a 5 if thats all they offer, but it should be a 10".
Don't you just love it when Family Approves!!!
(recipe and photos are my own)
I said "you can only rate it a 5 on JAP, thats their highest".
To that he said "then give it a 5 if thats all they offer, but it should be a 10".
Don't you just love it when Family Approves!!!
(recipe and photos are my own)
Ingredients
- 2 c
- bisquick
- 1 1/2 lb
- sausage
- 8 oz
- philly cream cheese (room temp)
- 8 oz
- shredded mild cheddar cheese
- 2 oz
- kraft white italian 5-cheese shredded blend
- 1/8 c
- natural grated parmesan-romano cheese mix
- 1/4 c
- for everything original ranch topping & dip
- 2 Tbsp
- pickapeppa sauce
- pinch of garlic salt
- pinch of celery seed
- palm full of chopped chives
BATCH ONE: MIX TOGETHER AND DIVIDE IN HALF
BATCH TWO: ADD TO HALF OF THE ABOVE INGREDIENTS
PREHEAT OVEN TO 400°F
How to Make Cin's Sausage-Cheese Puffs
- 1In a large bowl mix together ingredients in Batch One until well blended (I just use my hands to fold it all together well).
Divide in half, and place half in another bowl. - 2Take half of Batch One and ADD all remailing ingredients for Batch Two. Mix together until well blended.
- 3Take Batch One and roll into 1" balls and place on baking sheet.
Don't let them tough each other because they will puff while baking.
Place in preheated oven to bake for 20 minutes. - 4Now take Batch Two and roll into 1" balls. Place on baking sheet (again, not letting them tough).
When Batch One comes out of the oven, place Batch Two in to bake for 20 minutes. - 5Batch One Baked....yum
- 6Batch Two Baked....more yum
