Sausage Cheese Meatballs

I had bought some ground sausage but had no idea what I was going to make with it.  I figured that the meat would have a strong porky taste. So, I looked online and found this recipe and I’m glad I did.  I took the finished meatballs over to my sons house to have it taste tested.  It was approved.  As always, I make modifications to most recipes.  In this recipe I changed the dipping sauce from BBQ or chili sauce to a pasta sauce.  My daughter in law made some pasta and a salad to accompany the meatballs.

Sausage Cheese Balls

Sausage Cheese Balls

3 cups Original Bisquick™ mix
1 lb. uncooked bulk pork sausage
4 cups shredded Cheddar cheese (16 ounces)
1/2 cup grated Parmesan cheese
1/2 cup milk
1/2 teaspoon dried rosemary leaves, crushed
1 1/2 teaspoons chopped fresh parsley or 1/2 teaspoon parsley flakes
pasta sauce

Heat oven to 350ºF.

Spray a glass pyrex pan with non-stick spray.

In large bowl, stir together all ingredients except pasta sauce, using hands or spoon. Shape mixture into 1-inch balls. Place in pan.

Bake 20 to 25 minutes or until brown. Immediately remove from pan.

Heat up some pasta sauce for dipping.


Please note the original recipe called for warm BBQ sauce or chili sauce for dipping, if desired.



Miraculous Mushroom Pie (Crustless Mushroom Quiche)

1 tablespoon butter????????????
1 tablespoon oil
2 cups sliced mushrooms
1/4 teaspoon salt
1/2 cup chopped green onion
1 cup grated Swiss cheese (250mL)
1/4 dried tarragon
1 1/4 cups milk
3/4 cup Bisquick mix
3 eggs

Heat butter and oil in a large frying pan.  Toss in mushrooms and cook over medium-high heat for 4-5 minutes.  Season.

Spread mushrooms, green onion, cheese, and tarragon in bottom of a greased 10″ pie plate.

Beat remaining ingredients until smooth and pour over vegetable mixture.

Bake in preheated 400F oven for 30-35 minutes until top is golden and pie is cooked.  Let stand 5 minutes before serving.  Garnish with tomato slices and parsley.

TIP: to test if pie is cooked insert a sharp knife halfway between the edge and the centre of the pie. If it comes out clean, the pie is done.

Makes 4-6 servings in about 45 minutes.

This is not a Betty Crocker Bisquick recipe.  It’s one I’ve had for years that I had cut out of a magazine.

Note:  I have made variations of this recipe using different cheese, vegetables, spices, etc.  As long as you make the Bisquick with the eggs and milk from the recipe you can be quite creative.  I’ve made chicken and broccoli with cheddar cheese, spinach and mushrooms with Swiss cheese, and ham and broccoli.

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Impossibly Easy Crustless Quiche

1 tablespoon oil
1 medium onion, finely chopped
2-3 red, yellow, or orange peppers, roasted
8 cubes Europe’s Best Spinach Nuggets, chopped, cooked, cut and drained
8-10 slices pre-cooked bacon, chopped
1 cup grated cheese (cheddar, Swiss etc.)
1 1/4 cups of milk
3 eggs
3/4 cup Bisquick
1/4 teaspoon salt
1/4 teaspoon dried tarragon (more if desired)

Roast peppers on a foil covered baking pan at 400 until nicely charred and soft.

Remove from oven and wrap in foil and let them sit until cooled down.  When cool peel the skin off the peppers.  De-seed and chop into small pieces (same size as onions).

Heat the oil in a large frying pan.

Saute the onions until soft.  Add the roasted peppers and spinach.  Put in the bottom of a pie plate or quiche pan.

Spread the bacon and cheese over vegetables.

Put the milk and eggs in a large bowl and whisk until smooth.  Add the tarragon and salt.

Pour the liquid mixture over the contents of pie plate.

Bake for 30-35 minutes until the top is golden and cooked.

Tip:  To test if quiche is done insert the tip of a sharp knife halfway between the outer edge and centre.



I have personally adapted the original recipe for my own preferences.

I have made this quiche in several different variations eg.  chicken and broccoli, ham, onions, and red peppers.  As long as you have enough vegetables/protein to cover the bottom of pie plate and use the liquid mixture as above you should have a success.  You could also try different spices.

I have also made these in muffin tins to take to a party.

Source:  Betty Crocker

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