1Lb. Italian bulk sausage
1 medium onion (diced)
3oz. parmesian cheese
1/4 c. bread crumgs
1 tsp. garlic (minced)
1 tsp. parsley
Hollow out mushrooms with a teaspoon, carefully scrape out the inside. Reserve scrappings. Brown sausage, onion and mushroom scrapings in 10 inch skillet. Then add parmesian cheese, bread crumbs, parsley, and garlic. Heat on medium for 5 min. Then stuff mushrooms with cooked mixture, mounding slightly. Place in a 13x9 cake pan and bake for 15 minutes. Remove from oven and sprinkle with parmesian cheese.
1 Lb. pork sausage
1 c. shredded Monterey Jack cheese w/jalapeno peppers
1/2 c. shredded chedder cheese
3 T. milk
Spray 2 cookie sheets with cooking spray. In a large bowl, mix the bisquick mix, sausage and cheeses until well blended. Add the milk and blend. Then rool the mixture into 1 inch balls. Bake for 20 minutes, or until golden brown.
*use hands to mix*
1/4 c. olive oil
2 tsp. garlic salt
1 tsp. chili powder
5 slices bacon
1/3 c. thinly sliced scallions
2/3 c. shredded chedar cheese
ranch dressing
Bake potatoes 50-60 minutes until tender. When cool enough, cut potatoes in quarters, lengthwise. With a spoon scoop pulp from skins, leaving 1/4 inch thick shells. Place skin side down on ungreased baking sheet. Brush with olive oil, sprinkle with garlic salt and chili. Bake 15 to 20 minutes until hot and edges are crisp. Remove from oven, sprinkle with bacon, scallions and cheese. Bake for an additional 5 minutes or until cheese melts. Serve with ranch dressing for dipping.