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.
Cheesy Potato Casserole
1 Pint (2 Cups) Sour Cream
1 Can (10 3/4 Oz) Condensed Cream Of Chicken Soup
1/2 Cup Butter, Melted
1 Tablespoon Garlic Powder
1 Teaspoon Kosher Salt
1 Cup Chopped Onions
1 Bag (30 Oz) Frozen Shredded Hash Brown Potatoes, Partially Thawed
3 Cups Shredded Cheddar Cheese (8 Oz)
2 In large bowl, combine 1 pint (2 cups) sour cream, 1 can (10 3/4 oz) condensed cream of chicken soup, 1/2 cup melted butter, 1 tablespoon garlic, 1 teaspoon salt, 1 cup chopped onions, 1 bag (30 oz) frozen country-style shredded hash brown potatoes, partially thawed, and 3 cups shredded Cheddar cheese (8 oz); stir until well blended.
Pour into ungreased 13×9-inch (3-quart) glass baking dish.
Bake 45 minutes until brown and bubbly.
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
Preheat the oven to 275 degrees F (135 degrees C). Grease a 9X13 inch pan.
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.
Bake for 1 hour in the preheated oven. Prepare the frosting while the cookies bake.
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.