Allow the sausage and cheese to come to room temperature. I promise, it’s worth the wait. They’ll mix a lot better.
Preheat the oven to 350 degrees and prep your baking sheets with parchment paper (easier clean up).
Now you can do this with your hands, but I prefer to use my stand mixer with the paddle attachment.
Dump in the sausage and the cheese and mix on lowest speed until combined.
Add the Bisquick and continue to mix on lowest speed until combined. It might be a little crumbly. This is fine.
Scoop out enough of the sausage mixture to make balls about 1 inch across. Press and roll together with your hands and set on your baking sheet about 1 inch apart.
Continue until all mixture is used.
Bake for 15 minutes.
Allow to cool at least 5 minutes or the hot center will burn your mouth. :speaks from the voice of experience:
These freeze beautifully (although if you manage not to eat them all on the first day, you have way more self control than we do) or keep in the fridge for about a week.
Boil your chicken until tender.
Remove chicken from broth .
Boil pasta until just before al dente (about 11 minutes).
Pour pasta over frozen peas in a colander.
Heat oil over medium high heat in a very large skillet.
Add the diced onion and mushrooms to the oil and saute until transluscent.
Add the rotel, mushroom soup, 1 cup chicken broth, Worchestershire sauce, and Velveeta to the skillet.
Stir until cheese is melty and ingredients are well combined.
Fold in the chicken, pasta, and peas.
Add to a large casserole dish. If you’re freezing part of it, this is where you’ll put it in your container. You might wanna put your casserole dish on a baking sheet in case of drips.
Bake in 350 degree oven for 30-45 minutes or until sauce is thickened.
Preheat your oven to 350 degrees.
Wash you turkey and be sure to pull out the neck and giblets.
Pat dry. This is very important so that the butter will actually adhere to the turkey instead of exclusively to your hands.
Very carefully, you’ll want to slide your hand underneath the turkey skin. You don’t want to pull it off, just loosen it, so you can get stuff underneath.
Rough chop the carrots, celery, and onion and shove them into the turkey cavity.
Mix the herbs with the butter and rub all over the turkey on top of and beneath the skin.
Place the turkey on a roasting rack in a pan and loosely tent with foil.
Calculate your roasting time, approximately 15 minutes per pound. Take that total time and subtract half an hour.
Roast the bird for that less half hour time with the foil, then remove for the final half hour of roasting.
Forget that little pop up thing that comes in turkeys now. It will ensure that your turkey is overcooked. You’ll want to check the internal temp of the bird with a good meat thermometer in the thickest part of the leg. You’re shooting for 170 degrees.
Allow to rest for a good fifteen to twenty minutes before carving so that the juices can redistribute.
Slice your potatoes about a quarter inch thick. I did these on the thickest setting of my mandolin slicer (watch your fingers!).
Boil the potatoes about fifteen minutes until just done, then drain and set aside in a large bowl.
Whisk the vinegar, olive oil, mustard, sugar, paprika, salt, and pepper together, then pour over the warm potatoes. Toss until well coated.
Add the bacon and cheese and toss until well distributed.
Serve immediately or rewarm later. This was amazing right off and even better the second day.
Combine the mayonnaise, eggs, milk, half and half, and flour.
Wilt the spinach in the bacon grease, and set aside until cooled.
Add the mushrooms, asparagus, bacon, and cheese.
Run your knife through the spinach just to make sure you don’t have any big wads, then add it to the bowl.
Stir until well combined.
Spray your muffin tins thoroughly with cooking spray.
Take each piece of Phyllo dough and fold into quarters.
Carefully press into one of the muffin holes. Sort of fold the edges in to make a cup.
Repeat until you have all 12 complete.
Spray thoroughly with cooking spray.
Pour the egg mixture into each cup.
Bake at 350 for 25-30 minutes.
Cool on a rack.
In a pie plate or oven safe bowl, layer Frito’s Scoops.
Layer over with chili.
Add some of the cheese.
Add more chips, more chili, more cheese.
Bake at 350 degrees until the cheese is melted (about 10 minutes).
Top with sour cream.
