Cream Cheese Sausage Balls

Ingredients:

• 1 lb hot breakfast sausage, uncooked - good luck finding a MSG-Free version :(
• 8 oz cream cheese, softened
• 1 1/4 cups Bisquick
• 4 oz sharp cheddar cheese, shredded (feel free to be a little on the generous side)

Directions:

1. Preheat oven to 350F degrees.
2. Mix all ingredients until well combined.- easier to use hand or stand mixer with dough hook attachment.
3. Roll into 1-inch balls and place onto lined (I used Reynolds non-stick aluminum foil - they slid right off!) baking sheet. 
4. Bake for 25-30 minutes, or until brown.
5. Prepping for a party? These may be frozen if left uncooked. Just add a few minutes to the baking time.

Recipe courtesy of Plain Chicken

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Cocktail Meatballs or Little Smokies

This is a super easy appetizer to put out at a party that is delicious! I added the lemon juice to help cut the excessive sweetness of the grape jelly - its your call.

Ingredients:

• 1 bag frozen original meatballs or 2 packages of little smokies cocktail sausages (watch for MSG) or homemade meatballs if you are feeling adventurous!
• 2 bottles chili sauce
• 2 cups grape jelly
• 1 tbsp lemon juice

Directions:

1. Bake meatballs as directed on package (normally 15-20 minutes at 350 degrees).
2. While those are baking, combine chili sauce, grape jelly & lemon juice in a pot. Bring to a simmer, stirring occasionally. 
3. Add meatballs and continue to simmer for the next hour. 
4. Serve with toothpicks!

• Option: combine all into crockpot and let simmer on high for an hour. (FYI - I tried this on low overnight and it burned the sausages beyond recognition; hence why the pic is of round 2 -> meatballs)

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Crispy Southwestern Wontons

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Ingredients:

• 1 tbsp olive oil
• 1/4 cup diced onion (I used frozen)
• 1/4 cup diced red bell pepper
• 1 clove garlic, minced
• 1/4 cup frozen corn kernels
• 1/4 cup canned black beans, drained
• 5 oz (1 cup) chicken, shredded
• 1/4 tsp pepper
• 1/2 cup shredded cheddar cheese
• 2 tbsp (1/2 pkg) dry ranch dressing - see Buttermilk Dry Ranch Dressing Mix for an MSG-free version
• 24-30 wonton wrappers
• canola or vegetable oil for frying

 Directions:

1. Heat olive oil in a large skillet over medium heat. 
2. Add onions and saute for 5 minutes. 
3. Add bell pepper and saute for 5 more minutes. 
4. Add garlic and saute for 1 minute. 
5. Add corn, beans, and chicken and stir to combine. Remove from heat.
6. Move the chicken mixture to a bowl and season with pepper, then stir in cheese and dry ranch dressing. 
7. Begin heating about 1/2 inch of canola or vegetable oil in a large skillet over medium heat. 
8. Meanwhile, scoop 1 teaspoon of chicken mixture into the center of each wonton wrapper. 
9. Rub some water on two sides of the wrapper, then fold over to firmly seal, forming a triangle, and gently press out any extra air pockets. 
10. When the oil is hot (I placed a very small piece of chicken (about the size of a thumbnail) in the oil and waited until it started bubbling good), place 6 wontons at a time into oil. Cook about 1 minute per side until golden and crispy.

(Courtesy of :  Kevin and Amanda's Crispy Southwestern Wontons)

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