Made this last week and they are awesome!!
1 tube (3/4 pound) bulk pork breakfast sausage, mild or spicy
1/3 cup green onions, thinly sliced
1/3 cup panko bread crumbs
1/4 cup Wisconsin pimento cheese spread
1 large egg
1 cup (4 ounces) Wisconsin sharp cheddar cheese, cut into 12 cubes (1/2 inch each)
Parsley leaves for topping, chopped
Heat over to 400 degrees. Line a large rimmed baking sheet with foil and coat with cooking spray. In a large bowl, combine all ingredients except the cheddar cheese and parsley. Mix well and divide into 12 pieces. Wrap piece around a cheese cube and place on pan. Bake 16 – 18 minutes or until browned and cooked through. Place on serving tray and sprinkle with parsley. Better served warm.
One of my best memories growing up was going on hikes near our home in the hills of Kentucky (Siloam Bottoms near the Newberry Estate) and picking persimmons to eat along the way.
The Persimmon is native throughout Kentucky in dry woodland settings. The fruit is an important wildlife food and is edible. The fruit is edible, but it is not ripe until the skin is wrinkled. Ripe persimmons are said to taste a great deal like dates. They are used to make cakes, puddings and beverages. Native Americans used the fruits to make bread, and also dried them. Fruit is an important wildlife food. However, the fruit can present a litter problem in the landscape. It is slimy, so when used in the city the tree should be planted where fruit will not fall on sidewalks, where it can cause people to fall. The plant is dioecious, so a male (fruitless) tree would be a much more acceptable landscape plant than the female.
Immature fruits contain a large amount of tannin and are astringent. They have been used to make tea for use in gargling for sore throats. The tea was also used to treat warts, cancers, heartburn, diarrhea and stomach aches.
Cooking oil, with a flavor like that of peanut oil, can be extracted from the seeds. Confederate soldiers boiled persimmon seeds as a coffee substitute during the Civil War.
Persimmon wood is very hard and nearly black. It is used to make golf club heads, billiard cues and parquet flooring.
information source: www.uky.edu
This recipe is from my brother-in-law, Rick:
Southwestern Hot Dogs
1 cup finely shredded cheddar cheese
3 tbsp. salsa
1/2 tsp. chili powder
2 green onions, thinly sliced
2 tbsp. mayonnaise
10 hot dogs
In a bowl, combine all ingredients except dogs and buns. Cut a 1/2″ deep lengthwise slit in each hot dog. Spoon 2 tablespoons of mixture into each hot dog. Broil in oven for 2 to 3 minutes or until cheese is melted. Serve on buns.
Mango Green Tea Smoothie
2 bags of Lipton® Pure Green Tea – use 1 1/2 cups for this recipe
3 mint leaves
3/4 cup of mango
2 cups of spinach
Juice of 1/2 lime
Pizza Snack Cups
1 pkg. refrigerated biscuits (10 biscuits)
½ lb. ground beef
1 – 14 oz. jar pizza sauce
½ cup shredded mozzarella cheese
Preheat oven to 375 degrees. In 12 cup muffin pan, evenly press each biscuit in bottom and up sides of each cup; chill until ready fill. In skillet, brown ground beef over medium high heat; drain. Stir in pizza sauce and heat through. Evenly spoon beef mixture into prepared muffin cups. Bake 15 minutes. Sprinkle with cheese and bake an additional 5 minutes or until cheese is melted and biscuits are golden. Let stand 5 minutes, gently remove pizza cups from pan and serve.
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Refined Flours: all-purpose, bread, cake, self-rising
- Place your flour in the freezer for 48 hours to kill any weevil or insect eggs that may be present.
- Transfer it to a food-grade container (plastic, glass, etc.) with a tight-sealing lid. This will keep your flour from absorbing moisture, and ensure that insects and other pests cannot get to it.
- Tight-sealing containers also prevent the flours from absorbing odors or flavors from other foods in the same area.
- Store your flour in a cool, dry place away from sunlight. Flour will keep up to six months in the dark pantry.
- If you wish to keep your flour longer, store it in the freezer instead. It will keep there for several years, but is best used within a year.
To use: just scoop out whatever you need. There’s no need to thaw it out or bring it to room temperature.