Cheesy Sausage Biscuit Bites for the Super Bowl LI Party

Woo Hoo!!
It’s Super Bowl time again!!!

Bill lined up the defense and offense, game on!

That means, party time again, and we’re taking this great tasty appetizer to our neighbors’ Super Bowl party!

These little gems are meaty, cheesy and packed with flavor…

Roll the sausage and cheese into balls, nest them in a mini biscuit and bake, easy peasy.  Maybe serve with a little mustard, or your favorite dipping sauce.

I have made the appetizer using hot Italian sausage and regular pork sausage.  I prefer the hot and spicy, but use whatever type of sausage floats your boat. Add pepper, or not.

Enjoy the savory morsels while you’re watching the game, or as a snack, any time ~ even for breakfast.  

After trying one, you may never stop at a fast food drive-in to get a sausage biscuit again!

It’s a sad sad thing that the Chicago Bears won’t be playing this Super Bowl, so woefully, I’m saying, “Go New England, go Tom Brady!”

Better make extra of these Cheesy Sausage Biscuit Bites because they will disappear as quickly as a Tom Brady pass to Edelman!

Cheesy Sausage Biscuit Bites


2 (10 count) cans flaky biscuits (Grands Jr)
1 pound bulk hot or sweet Italian sausage or pork sausage
2 cups shredded cheddar cheese
1 teaspoon seasoned pepper, optional


Preheat oven to 400°.
Mix raw sausage, cheese and pepper gently until well combined.
Shape into 40 equal-sized balls.
Remove biscuits from cans and separate each biscuit into 2 layers, making 40 total biscuit layers.
Press into cup of mini-cupcake pan (slightly greased if not non-stick bakeware.)
Repeat with remaining biscuit layers.
Place sausage-cheese ball in each biscuit cup.
Bake for 8 to 10 minutes or until slightly browned and sausage balls are bubbly.
Printable recipe


Chewy Oatmeal Peanut Butter Cookies on NPBD!


That’s the percentage of people who admitted they’ve eaten an entire jar of peanut butter in a single sitting, per a Peter Pan Simply Ground survey of over 1,000 subjects.

12% of those people claimed that they have hidden while eating peanut butter or lied about how much they ate.  

I get it!  I’m not ashamed to say that I’ve eaten peanut butter by the spoonful, and in honor of peanut butter…

Today is National 
Peanut Butter 

Creamy or chunky ~
with chocolate, with jelly or Miracle Whip ~
peanut butter has been an American staple for generations.

a little nutty trivia 
for you…

    ~ George Washington Carver did not invent peanut butter, contrary to popular belief.   Instead, he promoted more than 300 uses for peanuts, including items like:  pancake flour, laxatives, diesel fuel, colored paper, shampoo, shaving cream, paints, antiseptic soaps, printer’s ink, linoleum, laundry soap, goiter treatments, dyes, face bleach, various cosmetic products such as face powders and creams. 

    ~ John Harvey Kellogg, M.D., of cereal fame, is credited with patenting a process for turning raw peanuts into a butter-like spread in 1895.

    ~ The average peanut farm is 100 acres, one acre of peanuts will make 30,000 peanut butter sandwiches.   

    ~ It takes about 540 peanuts to make a 12-ounce jar of peanut butter.

    ~ Two former United  States Presidents, Thomas Jefferson and Jimmy Carter, were peanut farmers and have contributed to the production of peanut butter in the U.S.

    ~ Eating just a tablespoon of peanut butter is known to help lower high blood sugar in diabetics.

      ~ Arachibutyrophobia is the fear of getting peanut butter stuck to the roof of your mouth.

    ~ The Jif plant in Lexington, Kentucky is reportedly the largest peanut butter factory in the world.

Moving on to this great recipe...

Soft, chewy cookies packed with luscious peanut butter flavor is truly the way I really like peanut butter. 

This recipe combines two cookie jar favorites:  peanut butter and oats.  These cookies combine the softness of peanut butter cookies and the chewiness of oatmeal cookies, unlike traditional crunchy peanut butter cookies.

Bake these cookies for about only 9 minutes, until a very light golden brown; over-baking will result in a crunchy cookie.

A peanut butter cookie doesn’t get any better than this.  I doubled the recipe and shared.

They are about the best peanut butter cookie you’ll ever bake! 

These peanut butter cookies are chewy, peanutty delicious!

Enjoy your peanut butter on this 

National Peanut Butter Day!

Chewy Oatmeal Peanut Butter Cookies


½ cup shortening
½ cup butter, softened
1 cup brown sugar, packed
¾ cup white sugar
1 cup peanut butter
1 teaspoon vanilla
2 eggs
1½ cups flour
2 teaspoons baking soda
1 teaspoon salt
1 cup quick-cooking oats


Preheat oven to 350°.
In a large bowl, cream together shortening, butter, brown sugar, white sugar, peanut butter and vanilla until smooth.
Beat in the eggs one at a time until well blended.
Combine flour, baking soda, and salt; stir into the creamed mixture.
Mix in the oats until just combined.  
Drop by heaping teaspoonfuls onto ungreased cookie sheets.
Bake for 9 to 12 minutes, until just light brown.
Don’t over-bake.
Cool and store in an airtight container.
Makes 48 cookies
Printable recipe


Speedy Cheesy Emmentaler Skillet Potatoes

Potatoes and cheese
go together like a
good movie and popcorn!

Crispy fried potatoes, oozing with melted cheese and chives is a perfect side dish for about any meal.

These spuds, are the epitome of everything a potato should be:  shades of burnt sienna crisp on the outside, tender on the inside, blanketed with a layer of melted cheese.

Slightly adapted from Fine Cooking, this recipe includes Emmentaler cheese.  This is the first time I’ve melted it on potatoes and it won’t be the last.  

20131212 cheese emmenthaler 01

Emmentaler cheese is pale yellow with a thin rind; a medium-hard Swiss cheese originating from the Emmentaler valley area of west-central Switzerland.  

Its taste is creamy, sweet and nutty ~ perfect when combined with cheddar and oozing deliciousness over potatoes.  

All other potatoes were just a dress rehearsal for this...

sadly, there were not any leftovers...

Cheesy Skillet Potatoes


1½ pounds (about 4 medium-size) Russet potatoes, or Yukon Gold
½ teaspoon kosher salt
½ teaspoon seasoned pepper
2 tablespoons vegetable oil
2 ounces (⅓ cup) coarsely grated sharp Cheddar
2 ounces (⅓ cup) coarsely grated Emmentaler cheese
1 tablespoon chopped chives


Peel and slice potatoes, season with salt and pepper.
Place oil in 12-inch cast iron skillet over medium-high heat.
Add potatoes, cook undisturbed, until just starting to brown, about 5 minutes.
Lower heat to medium and gently flip potatoes every 2 minutes until potato slices are crisped and browned, about another 10-12 minutes.
Top with cheeses, cover, remove from heat and let sit until cheese melts, about 2 minutes.
Sprinkle with chives.

Printable recipe


Uncle Clarence's Oven-fried Chicken

I read the interesting heart-felt memoir, Burnt Toast Makes You Sing Good, by Kathleen Flinn.

It was filled with great recipes from her growing-up years, and this is her Uncle Clarence’s way of “frying chicken.”  

It’s succulent, tender corn flake-crusted fried chicken.

Simple goes it here, with this chicken tasting about as good as the real thing, with just a fraction of the calories ~ minus the greasy deep-frying mess.

Crispy on the outside, tender on the inside. 

The key is to lightly glaze the chicken with some kind of fat before putting it in the oven.

Serve it with tangy cole slaw, mashed potatoes, maybe biscuits ~ this will be your go to chicken dinner!

We ate it right up, and I bet you will too!

It's lip-smacking’ goodness!

Uncle Clarence’s Oven-fried Chicken


6 tablespoons butter, melted
1½ cups buttermilk
1½ cups flour
2 teaspoons salt
1 teaspoon ground black pepper
1 cup crushed cornflakes
½ teaspoon poultry seasoning, or dried thyme and/or sage
1 (3½ pounds) chicken, cut into 8 pieces
1 tablespoon paprika, for dusting


 Preheat oven to 375°.
Using 2 tablespoons of the butter, coat the bottom of a baking dish large enough to hold the chicken pieces in on layer without touching.
Place buttermilk in a shallow bowl.
In another bowl, mix flour, salt and pepper, cornflakes and poultry seasoning.
Dip each chicken piece into buttermilk.
Shake off excess and roll in the flour mixture to coat.
Place chicken in prepared pan, skin side up.
Drizzle rest of butter evenly over chicken.
Dust the chicken liberally with paprika.
Place pan in oven, on the middle rack, uncovered.
Bake for 1 hour, until chicken is golden and baked through,  (Small pieces may be done at 45 minutes, so check it to make sure).
Serve warm


Can add cinnamon instead of poultry seasoning, for a little different flavor.
Use whatever chicken pieces you want.
If chicken includes extra-large breasts, cut into 2 portions, for appropriate serving sizes and so that they will cook more evenly.

Printable recipe


You know,

nobody can ever

cook as good as

your Mama.

~ Paula Deen

You know, nobody can ever cook as good as your mama. Paula Deen
Read more at:
You know, nobody can ever cook as good as your mama. Paula Deen
Read more at:


Jules-Alexandre Grun

ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!



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