Sausage Cheddar Balls

Sausage Cheddar Balls


These savory Sausage Cheddar Balls only use three ingredients and they are ridiculously easy to make!  I made them for a potluck at work today and they were a hit.  I especially love this recipe because you can make them the day before, as they reheat really well in the microwave.

I saw this recipe on Trisha Yearwood’s Southern Kitchen show on the Food Network a few weeks ago and knew I had to make them for my next potluck!


1 lb. ground sausage (regular or spicy)

1 1/2 cups grated cheddar cheese

3 cups Bisquick

Pinch of salt

Sprinkle of black pepper

Mix all of the ingredients in a large bowl until well combined.   Shape the mix into 1 inch balls and place on a baking sheet that is lined with parchment paper.  Bake at 375 degrees for 16 to 20 minutes.  Don’t overbake them as they can get a little dried out.  Serve warm or at room temperature.

If you’re making the day before, let the balls cool completely.  Store in a ziploc bag in the refrigerator.  Reheat in the microwave for approximately 3 to 4 minutes.  When reheating, keep the balls in the slightly opened ziploc bag.  The steam from the bag will make them extra moist and yummy.

Twice Baked Potatoes with Soy Chorizo

Twice Baked Potatoes with Soy Chorizo

Twice Baked Potatoes are always a crowd pleaser at potlucks.  This vegetarian version is topped with soy chorizo, cheddar, and cilantro!

I was inspired to make these when I had the Chorizo Potato Skins at Roberto’s Cafe’ in Mammoth Lakes.  Their version has bacon and meat chorizo (which is awesome and can totally be substituted in the recipe below).  However, I love soy chorizo and thought it would be a great substitute.  And I was right!!


8 medium russet potatoes

8 oz. sour cream

1/2 cup butter

Seasoned salt


Green onions, sliced

1 package of soy chorizo

Grated cheddar, lots of it

Cilantro, chopped

Preheat oven to 400 degrees.  Scrub potatoes and fork them on all sides.  Rub them with canola oil and place them on a cookie sheet with sides (otherwise the oil will drip down into your oven).  Bake for 1 hour.

Brown the soy chorizo in a little olive oil and set aside.

Slice the butter and put it in a mixing bowl.  Add the sour cream and stir.  Slice the potatoes in half lengthwise and very carefully scoop out the insides, making sure that you don’t break the skins (you can leave a little potato in the jacket to help prevent them from breaking).  Add the potato to the sour cream and butter as you go.

When you’re all done, mash it all up with a potato masher.  Stir in the salt, pepper, cheddar cheese, and green onions to taste.

Fill the potato jackets with the potato mixture.  Top with soy chorizo, more cheddar cheese, and cilantro.

Reduce the oven heat to 350 degrees.  Bake for approximately 10 minutes or until the cheddar is melted and the potatoes are heated through.