Super Bowl Snacks: Part 3Feb 02, 12
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.
- 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
- Put all ingredients in a large bowl and mix until smooth.
- Scoop mixture onto cling wrap, and gently shape into a round ball. Refrigerate until ready to serve.
- 1 lb hot sausage, uncooked
- 1 package cream cheese, softened
- 1 1/4 cups Bisquick
- 4 ounces cheddar cheese, shredded
- Preheat oven to 400 degrees. Mix all ingredients until well combined.
- 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.