Even if you’re throwing a casual get-together with friends, appetizers are a nice touch. They say “I thought about this event and how I could make my guests happy” without bragging about it. Fun finger food will do it. Every. Single. Time.
CHEESE’N’SAUSAGE BALLS WITH DIP
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 32 appetizers
Ingredients:
BALLS:
1 ½ cups cheddar cheese, shredded
1 pound ground pork sausage
2 ½ cups Bisquick
Pepper, to taste
Splash of olive oil, vegetable oil or cooking spray (for the cookie sheets)
Photo by Elizabeth Layman
DIP:
½ cup Miracle Whip or mayonnaise
1 tablespoon mustard (I used French Spicy Brown)
Pepper, to taste
Photo by Elizabeth Layman
Directions:
BALLS:
1. Preheat oven to 350°F and grease cookie sheets or coat them with cooking spray. Any size cookie sheets will work.
Photo by Elizabeth Layman
2. Remove casing (outer membrane) and cut up sausage or break up with your fingers. Set aside.
Photo by Elizabeth Layman
3. In a large bowl, mix cheese with Bisquick, adding cheese slowly as to not clump the mixture.
Photo by Elizabeth Layman
4. Add sausage and a dash of pepper to bowl and mix with hands until it holds together.
Photo by Elizabeth Layman
Photo by Elizabeth Layman
5. Using your palms, roll mixture into spheres the size of golf balls and place onto greased cookie sheets.
Photo by Elizabeth Layman
6. Bake 20 minutes or until golden brown. Let cool briefly and serve with dip.
Photo by Elizabeth Layman
Photo by Elizabeth Layman
DIP:
1. Mix Miracle Whip/mayonnaise and mustard together. Add a dash of pepper to taste.
PICKLE & HAM PINWHEELS
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Servings: 32 appetizers
Ingredients:
¼ pound thinly sliced ham
8 ounce tub cream cheese
4 kosher baby dill pickles
32 toothpicks
Photo by Elizabeth Layman
Directions:
1. Pat all 4 pickles dry with a paper towel and slice each into fourths.
Photo by Elizabeth Layman
2. Lay one piece of ham on a cutting board and spread a generous layer of cream cheese on top. Slice ham in half.
Photo by Elizabeth Layman
Photo by Elizabeth Layman
4. Place ¼ of a pickle on top of ½ of the ham slice.
5. Roll ham around pickle, trim off any excess pickle and cut roll in half.
Photo by Elizabeth Layman
Photo by Elizabeth Layman
6. Repeat steps 2 through 5 until you run out of pickles. Spear each with a toothpick and serve.
Photo by Elizabeth Layman