Sausage-Cheese Balls

Prep Time: 20 min
Total Time: 45 min
Makes: About 8 1/2 dozen cheese ball

3 cups Original Bisquick® mix
1 pound bulk pork sausage
4 cups shredded Cheddar cheese (16 ounces)
1/2 cup grated Parmesan cheese
1/2 cup milk
1/2 teaspoon dried rosemary leaves, crushed
1 1/2 teaspoons chopped fresh parsley or 1/2 teaspoon parsley flakes
Barbecue sauce or chili sauce, if desired




1. Heat oven to 350ºF. Lightly grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x2x1 inch.

2. Stir together all ingredients, using hands or spoon. Shape mixture into 1-inch balls. Place in pan.

3. Bake 20 to 25 minutes or until brown. Immediately remove from pan. Serve warm with sauce for dipping.

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Big-Batch Biscuits

Prep Time: 15 min
Total Time:
Makes: About 75 biscuits

INGREDIENTES

1 box (6 lb) Original Bisquick® mix (22 2/3 cups)
6 1/2 cups milk

PROCEDIMIENTO

1. Heat oven to 450°F. In 6 1/2- to 7-quart bowl, stir all ingredients until soft dough forms.

2. Dust work surface with Bisquick mix. Place dough on surface; knead 10 times. Roll dough 1/2 inch thick.
Cut with 2 1/2-inch round cutter. Place on ungreased cookie sheets.

3. Bake 11 to 14 minutes or until golden brown.

Strawberries and Cream Dessert Squares

Prep Time: 30 min
Total Time: 2 hours 30 min
Makes: 20 servings


Crust

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1 egg

Filling

1 cup white vanilla baking chips (6 oz)
1 package (8 oz) cream cheese, softened

Topping

4 cups sliced fresh strawberries
1/2 cup sugar
2 tablespoons cornstarch
1/3 cup water
10 to 12 drops red food color, if desired


1. Heat oven to 350°F. Spray bottom only of 15x10x1- or 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Press evenly in bottom of pan. Bake 15 to 20 minutes or until light golden brown. Cool completely, about 30 minutes.

2. In small microwavable bowl, microwave baking chips uncovered on High 45 to 60 seconds or until chips are melted and can be stirred smooth. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Stir in melted chips until blended. Spread mixture over crust. Refrigerate while making topping.

3. In small bowl, crush 1 cup of the strawberries. In 2-quart saucepan, mix sugar and cornstarch. Stir in crushed strawberries and 1/3 cup water. Cook over medium heat, stirring constantly, until mixture boils and thickens. Stir in food color. Cool 10 minutes. Gently stir in remaining 3 cups strawberries. Spoon topping over filling. Refrigerate 1 hour or until set; serve within 4 hours. Store covered in refrigerator.