2 great recipes
I was on the phone with my college roomie, Lauren, while giving her advice on a business decision (Don't get any ideas...I am the last one on the list to call for that!), listening to Christmas music, and cooking sausage-cheese muffins and sausage pinwheels for MOPS this week. She asked me to blog the recipes. Of course, I told her that I would, but deep down inside, I questioned myself, "Let the secret be known?" These pinwheels are a family secret and my speciality for overnight company! Seriously, my boys LOVE pinwheels and would eat them every morning for breakfast if I was that perfect of a mom. The muffins are from Southern Living for all my midwestern and northern friends! And the real secret to the pinwheels is to make them the evening before, refrigerate them, and you are ready for quick breakfast for your family or overnight company.
1-1lb. package pork sausage
3 cups Bisquick
1 1/2 cups shredded cheddar cheese
1 can cheese soup
3/4 cup water
Cook sausage, drain, cool.
Combine sausage, Bisquick, shredded cheese in large bowl.
Make a well in center of mixture.
Stir together soup and water. Add to sausage mixture. Stir until mixture is moistened.
Spoon into lightly greased muffin pans. Fill to top.
Bake at 375 for 20 - 25 minutes or until lightly browned.
1-1lb. pork sausage
1 package cream cheese
2 cans cresent rolls
Cook sausage, drain.
Add warm sausage and cream cheese to mixing bowl.
Unroll both cans of cresent rolls on wax paper with them lying next to each other. Connect the two making it a long roll of dough. Crease the seams.
Scoop sausage mixture down the center of the dough.
Begin rolling the dough forming a pinwheel.
The pinwheel should be wrapped in wax paper and be the length of your entire arm.
Refrigerate or freeze.
Slice pinwheels and place on baking sheet or stone.
Cook for 350 degrees for 20 minutes.