Sausage Balls

I want to share this recipe that I make quite a bit and have on hand in the freezer ready for a easy breakfast or when company is here.

1 lb. Breakfast Sausage

2 cups shredded Cheddar Cheese

3 cups Bisquick

Let the cheese and meat come to room temperature so it's easier to handle so when you dig in with your hands to mix it won't be so cold. form balls and bake at 350 degrees for 10 minutes.
If I plan to freeze them for later I will bake for about 6 min. so they retain their shape and once cooled I'm ready to freeze. Then when your ready just bake in the oven to fully warmed.

Chicken Enchilada Casserole

I made this for the first time with flour tortillas. I didn't follow my own rule of thumb; always make a recipe exactly as it says the first time. I will be using corn tortillas the next time I make this.

3 lbs. Chicken
1 cans of Cream of Mushrooms Soup
2 cans of Cream of Chicken Soup
1/2 cup Chicken Broth
1 (4oz.) can diced Green Chilies
12 corn Tortillas, cut up
1 Onion, chopped
1 lb. Cheddar, shredded
butter

• Cook chicken, de-bone and shred


• Saute onion in butter


• Add soups, broth and onion to shredded chicken and mix


• Add chilies and cheese to chicken mixture


• Line a greased 9x13 with 2/3 of the tortillas, spread half the chicken mixture then, layer the rest of the tortillas follow with remaining chicken mixture.


• Bake 350 for 30min.

Chinese Chicken Wings

Here is another "Laneal Recipe". You have to try these, if you like wings at all. We absolutely love them around here. I have made them with regular drumsticks and even thighs but honestly they are best made as wings. And, the more I make them the more red pepper flakes I put in, we like the kick!

2 lbs. Chicken wings and drums
1/2 cup Brandy
1/2 cup Soy Sauce
1/4 cup Sugar
1/4 Tbsp. Red Pepper Flakes
Garlic
Ginger

Bake at 375 for 1 1/2 hours turning the wings over half way through

Rigatoni

I have a wonderful client who every time I see her, she brings me a new recipe to try. I have come to fall in love with every single one of her recipes. It all started with a Carnitas recipe and my love affair with her (and her recipes) have begun!

I am going to start posting most of her recipes, Thanks Laneal!

Rigatoni
from Laneal

3/4 C. Sour Cream
1 1/2 lbs. Ground Beef
1 Onion, diced
1 or 2 cloves Garlic
1 jar (32oz.) Ragu with meat
1 8oz. can Tomato sauce
1 8oz. can Water
1 tsp. Italian seasoning
8 oz. Mozzarella
8 oz. Provolone
1 pkg. spaghetti mix Lawery’s or McCormick
Parmesan
16oz. Rigatoni noodles

•Brown onion and meat then add garlic
•Boil noodles (for 3 to 4 minutes less then directions say and drain)
•Add Ragu, seasonings, spaghetti mix, sauce and water to meat
•Spread a small amount of sauce on bottom of 4 qt. pan.
•Layer in pan 1/2 noodles, provolone, sour cream, 1/2 the sauce
•Add the rest of the noodles, mozzarella, sauce and sprinkle top with parmesan.
•Bake 350 for 30 minutes

Carnitas

This is one of our family favorites. I usually buy quite a big Pork Shoulder Roast and divide into quart size bag for the freezer. Then, I defrost and sprinkle with garlic salt and bake. I love having meals in the freezer ready to go.

Pork Shoulder
2 cloves of garlic
water (I guessed on this, maybe 1/2 cup)
1 onion, quartered
2 tsp. cumin
put all this in the crock pot on low for 8-10 hours

Take out and shred. I take out fat, if there is too much juice, pour some off.

Generously sprinkle with garlic salt
Bake 45 min on 350 degrees occasionally stirring

Serve on tortillas with cheese and salsa