Mexican Fire Balls Recipes

Steps:

• Drain and split jalepenos on one side.
• Stuff with cheese of your choice; even cream cheese will work.
• Mix 1 lb. of sausage with bisquick and remaining cheese.
• Form into patties and roll them around the stuffed jalepenos, sealing up the ends.
• Bake in oven at 400* for 20 minutes until crispy.
• Let cool, and serve with sour cream or any other dip or dressing of your choice.

Steps:

• In a pot, combine all of the ingredients except the cheese, and stir to combine. Bring to a boil, reduce heat to low, cover and cook for 45 minutes, or until the rice has absorbed the water and is cooked through. Leave pot covered and allow it to sit on the stove, off of the heat, for about 10 minutes.
• When rice is cool enough to handle, take about 2 tablespoons of it with moist hands (to avoid sticking), place a cheese cube in the center, and roll into a ball. Continue with remaining rice and cheese.
• Place rice balls in the microwave for 10-15 seconds to melt the cheese. Alternatively, place the rice balls in a steamer pot over boiling water for 1-2 minutes.

Steps:

• Mix chilled rice, eggs, and peas together.
• Roll into balls about the size of a tangerine and place one cube of cheese into the rice ball. Reform balls firmly to hold shape.
• Place flour, egg and breadcrumbs into 3 separate bowls.
• Dip each ball in flour, shaking off excess and reform if needed. Dip in egg, letting excess drip off, then dredge in bread crumbs, reforming and transfer to a sheet of wax paper. Repeat with remaining balls.
• Meanwhile heat 2 inches of oil in a 4- to 5-quart heavy pot until thermometer registers 350-360 degrees F. Working in batches of 4-6 balls, lower rice balls into oil with a slotted spoon and fry, turning occasionally, until golden brown, 2 to 3 minutes per batch. Transfer with slotted spoon to paper towels to drain. Return oil to 350-360°F between batches.
• Serve with a tomato sauce.

Steps:

• Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour, cocoa and coffee granules; gradually beat into creamed mixture. Stir in pecans. Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets., Bake 14-16 minutes or until set. Cool on pans 1-2 minutes. Roll warm cookies in confectioners' sugar. Cool on wire racks.

Steps:

• Preheat oven to 350°F Beat butter in large bowl with electric mixer on medium speed until light and fluffy. Add the confectioners sugar, vanilla, nutmeg and salt; beat until well blended. Stir in flour and pecans.
• Shape into 1-inch balls. Place 1 inch apart on ungreased baking sheets.
• Bake 15 minutes. Remove from baking sheets. Immediately roll hot cookies in the confectioners sugar. Place sugared cookies on wire racks to cool.
• When cool, roll again in sugar at least once but I like to do it twice for a better finish.

Steps:

• In a food processor, add the cream cheese, shredded cheese, diced green chilies, taco seasoning, green onions, and lime juice. Pulse well until ingredients are completely combined.
• Line a bowl with plastic wrap. Spoon the mixture on top of the plastic wrap and wrap completely forming a ball.
• Chill in the fridge (or the freezer for faster chilling) for at least an hour until ball is firm.
• In a food processor, crush chips until fine.
• Unroll ball from plastic wrap and roll in the crushed chips. Cut slices with a knife and serve with chips and bell peppers.