Super Bowl Snacks: Part 3

Feb 02, 12

Posted by t.johnson in Arkansas Recipes, Snacks | 0 comments

I saved my two favorite snack recipes for last. I’m well known among my friends for one of these recipes. They ask me to make it all the time, and it’s required at all potlucks and parties. The recipe they crave is my cheese ball. I once made this cheese ball during a seven-minute demonstration speech. It really is that easy. The next recipe is one of my all-time weaknesses – sausage balls. I love sausage biscuits for breakfast, and sausage balls take this love to a higher level. I guarantee these two recipes will be crowd pleasers.

Both recipes call for cream cheese. Did you know that 49 percent of the U.S. milk supply goes into cheese production? Arkansas produces more than 19 million gallons of milk annually.

This post is part three of a three part series. You can find the first post here and the second post here.

Cheese Ball

Ingredients:

• 2  packages cream cheese, softened
• 3 fresh chives, finely chopped
• 1 small can of chopped black olives
• 1 jar of dried beef, chopped
• 1 teaspoon Accent seasoning

Instructions:

1. Put all ingredients in a large bowl and mix until smooth.
2. Scoop mixture onto cling wrap, and gently shape into a round ball. Refrigerate until ready to serve.

Sausage Balls

Ingredients:

• 1 lb hot sausage, uncooked
• 1 package cream cheese, softened
• 1 1/4 cups Bisquick
• 4 ounces cheddar cheese, shredded

Instructions:

1. Preheat oven to 400 degrees. Mix all ingredients until well combined.
2. Roll into individual balls, and place on an ungreased cookie sheet. Bake for 20 minutes or until brown. Put them in a crock-pot on low to keep them warm.