You'll want to make these for Christmas morning!

The original recipe for these biscuits I found in the 1984 Southern Living annual recipe book. And I've been making them for a long time. They freeze well, so we'd both do well to get some in the freezer and then forget about them until Christmas morning. If we don't forget about them, we'll be too tempted to pull them out and eat them EVERY MORNING from now until then. They are THAT good.

So dear reader, here are my (well the original recipe came from Martha Martin in Vardaman, MS....If I knew Martha, I'd send her a thank you note!)

Sausage Biscuit Bites

3/4 pound hot bulk pork sausage (or just regular is what I use)
2 2/3 c. all purpose flour
2 T. sugar
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/2 c. shortening
1 pkg. dry yeast
1/4 c. warm water (105 to 115 degrees)
1 c. buttermilk***
Melted butter or margarine

Cook sausage in a skillet until browned, stirring to crumble; drain well and set aside.
Combine the next 5 ingredients, mixing well; cut in the shortening with a pastry blender until mixture looks like coarse meal. Dissolve yeast in warm water; let stand 5 minutes. Add yeast mixture to buttermilk, stirring well. Add buttermilk mixture to dry ingredients, stirring just until the dry ingredients are moistened. Knead in sausage. Turn dough out onto a lightly floured surface; knead lightly 3 or 4 times.
Roll dough to 1/2 inch thickness; cut with a 1 3/4 inch round cutter. Place biscuits on an ungreased baking sheet. Brush tops with melted butter. Bake at 425 degrees for 10 minutes or until golden brown. Yield: 3 dozen biscuits
Note: To freeze, place uncooked biscuits on an ungreased baking sheet; cover and freeze until firm. Transfer frozen biscuits to plastic bags. To bake, place frozen biscuits on an ungreased baking sheet ; bake for 10 to 15 minutes.

Thanks, Martha!! These are one of our favorites!!!
***I always keep Buttermilk Powder in my fridge, but don't always have real buttermilk. Many times I have substitued dry buttermilk powder mixed in the dry ingredients and add the appropriate amount of water to the liquid ingredients. Also I have doubled this recipe many times and it always turns out great! Enjoy!!!!

Here is what my brand of Buttermilk powder look

You'll want to make these for Christmas morning!

The original recipe for these biscuits I found in the 1984 Southern Living annual recipe book. And I've been making them for a long time. They freeze well, so we'd both do well to get some in the freezer and then forget about them until Christmas morning. If we don't forget about them, we'll be too tempted to pull them out and eat them EVERY MORNING from now until then. They are THAT good.

So dear reader, here are my (well the original recipe came from Martha Martin in Vardaman, MS....If I knew Martha, I'd send her a thank you note!)

Sausage Biscuit Bites

3/4 pound hot bulk pork sausage (or just regular is what I use)
2 2/3 c. all purpose flour
2 T. sugar
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/2 c. shortening
1 pkg. dry yeast
1/4 c. warm water (105 to 115 degrees)
1 c. buttermilk***
Melted butter or margarine

Cook sausage in a skillet until browned, stirring to crumble; drain well and set aside.
Combine the next 5 ingredients, mixing well; cut in the shortening with a pastry blender until mixture looks like coarse meal. Dissolve yeast in warm water; let stand 5 minutes. Add yeast mixture to buttermilk, stirring well. Add buttermilk mixture to dry ingredients, stirring just until the dry ingredients are moistened. Knead in sausage. Turn dough out onto a lightly floured surface; knead lightly 3 or 4 times.
Roll dough to 1/2 inch thickness; cut with a 1 3/4 inch round cutter. Place biscuits on an ungreased baking sheet. Brush tops with melted butter. Bake at 425 degrees for 10 minutes or until golden brown. Yield: 3 dozen biscuits
Note: To freeze, place uncooked biscuits on an ungreased baking sheet; cover and freeze until firm. Transfer frozen biscuits to plastic bags. To bake, place frozen biscuits on an ungreased baking sheet ; bake for 10 to 15 minutes.

Thanks, Martha!! These are one of our favorites!!!
***I always keep Buttermilk Powder in my fridge, but don't always have real buttermilk. Many times I have substitued dry buttermilk powder mixed in the dry ingredients and add the appropriate amount of water to the liquid ingredients. Also I have doubled this recipe many times and it always turns out great! Enjoy!!!!

Here is what my brand of Buttermilk powder look

Sassy, you say??????

Oh, how fun is that???? I've been awarded such a prestigious award, I just had to share. Somebody thinks I'm SASSY!!! Wahoo! I love being called Sassy and Southern! Thanks to my friend at the Sweet TN biscuits blog, I am blessed with such an award and hopefully some new friends. If you are visiting I hope you will find a cozy little spot here and visit for a while. I don't blog about any one thing in particular.....but I sure do love blogging! Thanks so much for the inspiration and the award! Go check out her cute, cute blog and see the silhouette header she has that is just adorable!

On to other things......what do you have going on this week? I suggest we all make our grocery lists and get there asap......who wants to shop with EVERYONE on the planet? Let alone, before all the cranberry and pumpkin is gone!!!!
What about you? Do you prefer to shop in a relatively quiet store or do you love the hubbub of the holiday season joining everyone else shopping? I just do better when I can think about what I need to buy, so I do better in a relatively quiet environment.

Remember my post about turning my to-do's into TA-DAs???? Well, this morning I was playing around in Google and guess what I found?? A place to help make your ta-da list......ok, so apparently, I wasn't the only clever individual that thought of this....so I'll share.....but click here for a place to find a way to make your lists.....it's up to you to do the checking it TWICE, though....I don't think they will do it for you.

And what about Black Friday, which I heard they were going to rename GREEN Friday....I guess because so much money is spent on that day???? Or to get away from the darkness idea?? Will YOU be up at 4:30 with the die hard shoppers waiting in line? Um, not me........I may do some online shopping, but I just don't think I'll be among them.....

And lastly, I'll leave you with a few more recipes for the upcoming holidays......it's always nice to have options for company coming over, isn't it? Or for the guys that will be watching the football games endlessly....keep those men happy by feeding them......and they won't mind you blogging all the day while the games are on!! ;).......hey did someone call me SASSY??????


Cranberry Meat Balls

2 c. bread crumbs
1/2 c. milk
1 T. soy sauce
1/2 t. garlic salt
1/4 t. onion salt
1 pound ground beef
1 can water chestnuts, drained, finely chopped
1 16 oz. can cranberry sauce
1 12 oz. jar chili sauce
2 T brown sugar
1 T. lemon juice

Combine bread crumbs, milk, soy sauce, garlic salt and onion salt in a bowl and mix well. Add the ground beef and water chestnuts and mix well. Shape into 1 inch meatballs. Place on a 10x15 inch baking pan.
Bake at 350 for 18 to 20 minutes or until cooked through.
Combine the cranberry sauce, chili sauce, brown sugar and lemon juice in a large saucepan. Cook until the mixture is smooth and the cranberry sauce is melted, stirred frequently. Add the meatballs, stirring to coat. Spoon into a chafing dish or crock pot. Serve with wooden picks.

This sauce is also good with premade meatballs you buy frozen. Easy and good!



Smoked Gouda and Apple Stuffed Mushrooms

The flavor blend of apple, pecans, and Gouda cheese is wonderful in these mushroom caps. Serve them as an appetizer or a side dish.

2 lbs. very large fresh mushrooms (about 30)
2 T. butter
1/4 c. finely chopped onion
1 garlic clove, minced
2 c. shredded smoked Gouda cheese
1/4 c. soft bread crumbs
1 Granny Smith apple, chopped
1/4 t. salt
1/4 t. freshly ground pepper
3 T. ground pecans
1 T. butter, melted

Remove and chop mushroom stems; set caps aside.
Melt 2 T. butter in a large skillet over medium heat. Add mushroom stems, onion, and garlic; saute for 3 to 5 minutes or until tender. Remove from heat. Stir in cheese and next four ingredients. Spoon evenly into mushroom caps; place caps on a rack in a broiler pan.
Combine pecans and 1 T. melted butter. Sprinkle evenly over each filled mushroom cap.
Bake at 350 for 15 to 17 minutes or until thoroughly heated. Change oven setting to broil, and broil mushrooms 1 to 2 minutes or just until browned on top. Yield: 30 appetizers

Sassy, you say??????

Oh, how fun is that???? I've been awarded such a prestigious award, I just had to share. Somebody thinks I'm SASSY!!! Wahoo! I love being called Sassy and Southern! Thanks to my friend at the Sweet TN biscuits blog, I am blessed with such an award and hopefully some new friends. If you are visiting I hope you will find a cozy little spot here and visit for a while. I don't blog about any one thing in particular.....but I sure do love blogging! Thanks so much for the inspiration and the award! Go check out her cute, cute blog and see the silhouette header she has that is just adorable!

On to other things......what do you have going on this week? I suggest we all make our grocery lists and get there asap......who wants to shop with EVERYONE on the planet? Let alone, before all the cranberry and pumpkin is gone!!!!
What about you? Do you prefer to shop in a relatively quiet store or do you love the hubbub of the holiday season joining everyone else shopping? I just do better when I can think about what I need to buy, so I do better in a relatively quiet environment.

Remember my post about turning my to-do's into TA-DAs???? Well, this morning I was playing around in Google and guess what I found?? A place to help make your ta-da list......ok, so apparently, I wasn't the only clever individual that thought of this....so I'll share.....but click here for a place to find a way to make your lists.....it's up to you to do the checking it TWICE, though....I don't think they will do it for you.

And what about Black Friday, which I heard they were going to rename GREEN Friday....I guess because so much money is spent on that day???? Or to get away from the darkness idea?? Will YOU be up at 4:30 with the die hard shoppers waiting in line? Um, not me........I may do some online shopping, but I just don't think I'll be among them.....

And lastly, I'll leave you with a few more recipes for the upcoming holidays......it's always nice to have options for company coming over, isn't it? Or for the guys that will be watching the football games endlessly....keep those men happy by feeding them......and they won't mind you blogging all the day while the games are on!! ;).......hey did someone call me SASSY??????


Cranberry Meat Balls

2 c. bread crumbs
1/2 c. milk
1 T. soy sauce
1/2 t. garlic salt
1/4 t. onion salt
1 pound ground beef
1 can water chestnuts, drained, finely chopped
1 16 oz. can cranberry sauce
1 12 oz. jar chili sauce
2 T brown sugar
1 T. lemon juice

Combine bread crumbs, milk, soy sauce, garlic salt and onion salt in a bowl and mix well. Add the ground beef and water chestnuts and mix well. Shape into 1 inch meatballs. Place on a 10x15 inch baking pan.
Bake at 350 for 18 to 20 minutes or until cooked through.
Combine the cranberry sauce, chili sauce, brown sugar and lemon juice in a large saucepan. Cook until the mixture is smooth and the cranberry sauce is melted, stirred frequently. Add the meatballs, stirring to coat. Spoon into a chafing dish or crock pot. Serve with wooden picks.

This sauce is also good with premade meatballs you buy frozen. Easy and good!



Smoked Gouda and Apple Stuffed Mushrooms

The flavor blend of apple, pecans, and Gouda cheese is wonderful in these mushroom caps. Serve them as an appetizer or a side dish.

2 lbs. very large fresh mushrooms (about 30)
2 T. butter
1/4 c. finely chopped onion
1 garlic clove, minced
2 c. shredded smoked Gouda cheese
1/4 c. soft bread crumbs
1 Granny Smith apple, chopped
1/4 t. salt
1/4 t. freshly ground pepper
3 T. ground pecans
1 T. butter, melted

Remove and chop mushroom stems; set caps aside.
Melt 2 T. butter in a large skillet over medium heat. Add mushroom stems, onion, and garlic; saute for 3 to 5 minutes or until tender. Remove from heat. Stir in cheese and next four ingredients. Spoon evenly into mushroom caps; place caps on a rack in a broiler pan.
Combine pecans and 1 T. melted butter. Sprinkle evenly over each filled mushroom cap.
Bake at 350 for 15 to 17 minutes or until thoroughly heated. Change oven setting to broil, and broil mushrooms 1 to 2 minutes or just until browned on top. Yield: 30 appetizers

Chinese Chicken Salad

This is a delicious salad! It serves about six and you can leave out the chicken to serve it as a side.
In Big Bowl:
1 bag classic cole slaw or 2 heads cabbage shredded ( I love the Angel hair cole slaw mix)
3 -4 green onions, chopped
2 chicken breasts, poached and shredded

On Stove Top:
1 pkg ramen noodles, chicken flavored or oriental flavored
1 c. peanuts or 1 pkg. sliced almonds ( I prefer the peanuts)
1/2 stick of butter
Crush soup with heal of hand while still in the package. Saute in butter, crushed noodles, peanuts, flavor pkg from soup mix. Be careful not to burn; stir constantly. Add to big bowl with veggies.

Dressing:
1/3 c. oil
1/3 c. seasoned rice vinegar
1/3 c. sugar
1 t. sesame oil
1 t. soy sauce
2 cloves garlic, minced
1 t. crushed red pepper

Mix together and toss into salad just before serving. Enjoy!

Chinese Chicken Salad

This is a delicious salad! It serves about six and you can leave out the chicken to serve it as a side.
In Big Bowl:
1 bag classic cole slaw or 2 heads cabbage shredded ( I love the Angel hair cole slaw mix)
3 -4 green onions, chopped
2 chicken breasts, poached and shredded

On Stove Top:
1 pkg ramen noodles, chicken flavored or oriental flavored
1 c. peanuts or 1 pkg. sliced almonds ( I prefer the peanuts)
1/2 stick of butter
Crush soup with heal of hand while still in the package. Saute in butter, crushed noodles, peanuts, flavor pkg from soup mix. Be careful not to burn; stir constantly. Add to big bowl with veggies.

Dressing:
1/3 c. oil
1/3 c. seasoned rice vinegar
1/3 c. sugar
1 t. sesame oil
1 t. soy sauce
2 cloves garlic, minced
1 t. crushed red pepper

Mix together and toss into salad just before serving. Enjoy!