Once again we spent the weekend up to our eyelashes in cattle, deer and sausage making activities. And for those of you who've asked, here's Butterscotch, or as we like to call her, "The Calf Who Lived."
Got some really good writing done *stay tuned on that one,* and of course, cooking like a maniac. This week is party central, and the train doesn't stop until New Year's Eve, which has me thinking about Year End (Year Beginning?) resolutions.
Right now I can only resolve to try to slow down a little and smell the cactus roses. And cook for my friends. So, in the interest of full public disclosure, I'm posting my favorite holiday recipes in the order that I'm cooking them (except for Emily McKay's World's Most Delicious Oatmeal Cranberry Cookies, which I bake all season long).
For the ARWA Christmas Party tomorrow, I'm bringing that dangerous southern favorite, Sausage Cheese Balls, made with venison right off the ranch.
Kit's Magic Disappearing Cheese Balls
1-pound ground venison breakfast sausage
3 cups Bisquick
4 cups grated sharp Cheddar
1/8 tablespoon pepper
1/2 teaspoon cayenne pepper
Preheat the oven to 375 degrees. Place a sheet of parchment paper over a baking sheet.
Combine all ingredients in a large glass bowl. Mix well with your fingers. The mixture will be very crumbly. Form into 1 inch balls, squeezing the mixture so it holds together, then rolling it between the palms of your hands to form balls. *Make sure you have clean hands!* Tip: Keep a bowl of ice water near by, as it makes it easier to form the balls if your hands are cold.
Place the balls on the baking sheet. Bake for 18 to 20 minutes or until golden brown. This recipe makes about 4 dozen cheese balls, but remember: Save out a few for yourself, because there won't be any left.