I made these years ago when I had them at church potluck and had to have the recipe. I loved them, and they are highly addictive. (Not good for a reset week – but we are having a potluck a work today, and made these last night.) These pair well with my pimento cheese or on their own.
1 cup canola oil
1 packet Hidden Valley Ranch (dry)
3 teaspoons of red pepper flakes
4 sleeves saltine crackers
Place sleeves of crackers into a large Glad container. In a bowl, mix oil, ranch dressing mix, and red pepper flakes. Continue to stir the mixture. You don’t want the red pepper flakes to settle. Drizzle the mixture over the crackers. Put lids on the container and turn upside down every 5 min. for 30 min. Will keep for up to a week.
My supervisor brought in some of these sausage cheese balls to share, and oh my, I loved them. Original recipe at Plain Chicken.
Cream Cheese Sausage Balls
1 lb hot sausage, uncooked
8 oz cream cheese, softened
1 1/4 cups Bisquick
4 oz cheddar cheese, shredded
Preheat oven to 400F.
Mix all ingredients until well combined. (I use my KitchenAid mixer with the dough hook attachment) Roll into 1-inch balls. Bake for 20-25 minutes, or until brown.
Sausage balls may be frozen uncooked. If baking frozen, add a few minutes to the baking time.
Plain Chicken’s advice to use the mixer with the dough hook attachment was the best ever! It didn’t over mix making it tough. They were blended, and completely mixed.
I froze half of the mixture. These were creamy, moist, and had a bit of a kick due to the hot sausage (used Jimmy Dean’s Hot). I loved the original recipe of the sausage balls without the cream cheese, but these are so much better.