Sausage and Stuffing balls

6 ounces dried stuffing mix

1 cup water

1 medium onion, diced

2 tablespoons butter

3 cups sharp cheddar cheese, grated

1 pound breakfast sausage

Preheat the oven to 350 degrees. Bring the water to a boil. Add the stuffing mix. Cover and remove from heat. Let sit 10 minutes and then fluff using a fork. While waiting, sauté the diced onion in the butter until tender. This should take about 10 minutes. Mix the stuffing with uncooked sausage, cheese, and sautéed onions. Shape approximately 1 tablespoon of mix into a ball. Repeat. Bake for about 25 minutes or until the internal temperature is 160 degrees. The freeze very well once baked and cooled.


Ham and cheese rolls


These ham rolls are not only a quick snack when friends come over, but also my kids favorite lunch. They go great with tomato soup. The are good warm or room temperature.

1 sheet of puff pastry

1/2 pound sliced ham

2 cups shredded cheddar cheese (sliced swiss is actually better)

2-3 tablespoons dijon mustard

Herb cream cheese BC8901F3-688A-4C4B-A7A3-22C558E26D42

Preheat the oven to 400 degrees. Roll out the pastry dough once fully thawed. Spread mustard on the dough. Layer the ham evenly. Sprinkle with cheese. Roll the dough so the dough is at the longest length possible. Slice into 1/2-3/4 inch circles. Place on parchment paper about 1-2 inches apart because they will increase in size. Place 1-2 teaspoons of the cream cheese spread on each top.  Bake for 20-30 minutes or until golden brown. This should make 18-20 rolls.