1/2 cup butter, melted

1 cup sour creamp

2 cups Bisquick

Mix all ingredients together. Spray mini muffin tins with your choice of anti-stick to the side lubericant such as Pam. Fill muffin tins and bake at 375° for 15 to 20 minutes. Makes 24 mini muffins.


1 pkg yeast

2 tbsp lukewarm water

5 - 5 1/2 cups plain flour

1 tsp baking soda

3 tsp baking powder

4 tbsp sugar

1 tsp salt

1 cup Shortening

2 cups buttermilk

Preheat oven to 400°. Dissolve yeast in water. Mix dry ingredients together and cut in shortening. Add yeast and buttermilk to dry ingredients. Knead until dough ball holds together. Roll dough out and cut with biscuit cutter. Fold dough in half creating a half moon "Angel Biscuit" and bake 15 - 20 minutes or until golden brown.


1 lb sausage, room temperature

1 lb extra sharp cheddar cheese, grated

3 cups Bisquick

cayenne pepper, to taste

Mix all ingredients together. Scoop out by tablespoon and roll into balls. Place on cookie sheet and bake at 350° for 20 minutes. Remove from cookie sheet and place on brown paper to absorb grease. Makes approximately 4-6 dozen.


1 brie cheese, 4-5 inch round

1/2 cup light brown sugar, packed

1/2 cup water

1 cup pecans, chopped

1/2 cup whipping cream

1 tbsp butter

Carefully remove just the top rind from the round of brie cheese and place on 9 inch plate. Combine brown sugar and water, heat to a rolling boil. Reduce heat and simmer until mixture is reduced to a dark brown color. Remove from heat and slowly stir in whipping cream. Return to heat, continuously stirring and simmer until mixture begins to thicken. Stir in pecans and continue to stir and simmer until sauce is thickened. Remove from heat and add butter. Stir until butter is melted. Pour the hot praline sauce over the brie letting in cover the round and run over the sides. Serve with baguette slices or crackers. Makes 2-4 servings.


Fresh jalapeno peppers

Cheese, type and amt. based on the amt of peppers and your preference

Veg. oil, for frying, enough to get the job done

1 or 2 eggs based on the amt of peppers

(Splash of milk or water)

1 1/2 to 2 cups breadcrumbs, plain or seasoned, your choice

Slice peppers lengthwise and remove seeds and membrane from the jalapenos.

Stuff the peppers with your choice of cheese mixture*.

Heat oil in deep-fat fryer or large pot to approx. 375°.

Place eggs in small bowl with a splash of milk or water. Mix the egg mixture with fork. Place bread crumbs in shallow bowl.

Drop stuffed peppers in egg mixture 1 or 2 at a time; toss to coat. Remove 1 pepper at a time from the egg mixture. Drop into bread crumbs toss to coat. Place on a paper towel covered plate.

When all peppers are coated, set in freezer for about 15 to 20 minutes. After the coated peppers are removed from the freezer; repeat the coating process beginning with dipping them rapidly into the egg mixture and then once again into the breadcrumbs. Place the (twice dipped peppers) onto a paper towel covered plate and place into the freezer for approx. 10 min.

Place the prepared peppers into your fryer and cook until golden brown, should not take longer than 2 minutes in most cases. Remove from the fryer and place on paper towel, you are now ready to strap on the feedbag.

(*) You should try any cheese that you like, Cheddar, Blue Cheese, Velveeta or a combination of cheeses in addition to your cheese selection you can add cooked bacon, mushrooms, for that matter you can add just about anything you desire. Experiment; use a couple of different cheese types together, or possibly add cooked ham or sausage to your mixture. Enjoy I always do, I hope it is a good experience for you.