LOVE these morning biscuits! Cheesy Sausage Biscuits

I saw this recipe on someone's blog when they were stocking their freezer in preparation for an addition to the family. My sister-in-law makes these yummy little balls of sausage and cheese and biscuits around Christmas-time that seem very similar to this. I especially liked that the biscuit part is not made using a prepared mix.

Sausage & Cheese Biscuits

• 3 c. flour
• 1 T. + 1 t. baking powder
• 1/2 t. salt
• 1/2 c. butter, cut into small pieces
• 1 lb. bulk pork sausage, crumbled and fully cooked, cooled
• 1 1/2 c. shredded cheddar cheese
• 3/4 – 1 1/4 c. milk

1. In a large bowl, stir together the flour, baking powder and salt. Cut in the butter until crumbly.

2. Stir in the cooled sausage and cheddar cheese. Add milk just until the dough comes together without being sticky. Be careful not to add too much.

3. Roll out dough and cut out with a biscuit cutter, shape about a 1/4 c. of dough into a biscuit shape or just drop onto a baking sheet. (I used the shape-by-hand method and made 18 biscuits.) Bake at 400 degrees for 12- 18 minutes, until lightly golden brown on top.

Another thing I loved about these is that they tasted just as good the next day when reheated in the microwave for a few seconds. Next time I am planning to bake an extra batch for the freezer. Talk about a great on-the-run breakfast!

Taken from: http://stolenmomentscooking.com/sausage-cheese-biscuits/

Best Ever Popcorn Balls

I discovered this recipe in the fall of 2008 while my in-laws were visiting around Thanksgiving. I had lots and lots of popcorn and decided it would be fun to make sweet, sticky popcorn balls. After trying several recipes, we (my MIL and I) decided this was the best!

INGREDIENTS

• 3/4 cup light corn syrup
• 1/4 cup margarine
• 2 teaspoons cold water
• 2 5/8 cups confectioners' sugar
• 1 cup marshmallows
• 2 teaspoons vanilla
  
• 5 quarts plain popped popcorn (I use my large Pampered Chef Micro Cooker and put just plain popcorn kernels in it. I microwave on high for about 3-5 minutes until it stops popping. Good, pure, plain popcorn!)
  

DIRECTIONS

1. In a saucepan over medium heat, combine the corn syrup, margarine, cold water, confectioners' sugar, marshmallows, and vanilla. Heat and stir until the mixture comes to a boil. Carefully combine the hot mixture with the popcorn, coating each kernel.
2. Grease hands with vegetable shortening and quickly shape the coated popcorn into balls before it cools. Wrap with cellophane or plastic wrap and store at room temperature.

The process of pressing it into balls can be really, really sticky (I know...they're popcorn balls!). But, we found that we liked it just as much if we tossed the sugar mixture with the popcorn, spread it on a sheet to cool, and just ate it as sweet popcorn crunch!