Cheese And Squeeze Cheddar And Beef Biscuit Balls Recipes

Steps:

• Heat oven to 375ºF.
• Line cookie sheet with parchment paper or spray with nonstick cooking spray.
• Separate dough into 5 biscuits.
• Split each biscuit to make 10 rounds.
• Press out each biscuit half to form 3-inch round.
• Sprinkle each biscuit round with cheese to within 1/2 inch of edge.
• Top each with meatball.
• Bring sides of dough over meatball; pinch edges to seal.
• Brush rounded tops and sides of dough with butter; coat with croutons.
• Place seam side down on paper-lined cookie sheet.
• Bake at 375ºF for 10 to 15 minutes or until golden brown.
• Place appetizer pick in each biscuit-wrapped meatball to form biscuit ball.
• Serve with warm pasta sauce for dipping.

Steps:

• Preheat oven to 375 degrees.
• Brown together lean ground meat and all spices until softly brown. Drain well.
• Mix baking mix, milk, and cheese until it follows the spoon around the bowl, forming a nice dough base.
• Add in warm spiced meat and mix well, but not too much. You don't want your dough to be tough.
• Using your hands, form 1 1/2" to 2" balls and place on parchment covered cookie sheet [2 wide if 2" balls, 3 wide if 1 1/2" balls are used]. You may need several sheets and 2 open layers in your oven, depending on sheet and oven sizes.
• Bake in a moderate oven 10-13 minutes, or until a nice golden brown.
• As a snack, serve with wasabe, sour cream, hot sauce, ranch dressing, cheese dip, etc.

Steps:

• In a food processor fitted with the blade attachment, add the butter and cream cheese. Process until fully combined. Add the cheese, milk and mustard powders. Process again until smooth, 30 seconds to 1 minute, scraping down the sides with a rubber spatula as needed.
• Transfer to a piping bag fitted with a small star tip. Pipe onto the crackers and serve immediately. Can be made a few days ahead and stored in the refrigerator, but let sit on the counter until it's soft enough to put into the piping bag before using.

Steps:

• Make Optional Sauce by mixing all ingredients for sauce together, chill till ready to serve. You can use your favorite dipping sauces.
• In a food processor place all salmon ball ingredients except, cheese and panko crumbs. Pulse 3-4 times till chunky smooth.
• Divide the salmon mixture into 12. Place each 1 section of the mixture in hand and put cube of cheese on the salmon encasing the cheese with the mixture to form a ball. Repeat with all 12. Roll in panko crumbs.
• Heat 2-3 inches of oil in a deep heavy pot to 350-375 degrees.
• Place 6 rolls in and cook for 3 minutes. remove to paper towel to drain. Regulating the heat if necessary to keep that oil temperature between 350 and 375 degrees F.
• Fry the remaining 6 and drain on paper towel.
• Serve with dipping sauce and enjoy the gooey center.
• Don`t overcook!

Steps:

• Preheat oven to 425 degrees.
• Fry bacon until crisp.
• Save the drippings.
• Crumble the bacon into small pieces.
• Combine bacon, green pepper and mushrooms.
• Sift together the flour, dry mustard and baking powder.
• Mix bacon and vegetables with the flour mixture.
• Combine the egg, milk and bacon drippings.
• Add this to the flour and vegetable mixture.
• Stir mixture with fork until blended well.
• Drop by teaspoonfuls onto a greased cookie sheet.
• Bake for about 8 minutes.
• Serve on wooden toothpicks with any highly seasoned dip.

Steps:

• Mix ingredients together.
• Roll into bite-size balls.
• Bake for 15 minutes at 350°F.