Christmas is only two weeks away and you may be looking for some easy Christmas appetizers to take to your holiday get togethers. Natalie Mikles from Made in Oklahoma has some Christmas appetizer recipes.
Sausage Balls with Pepper Jelly
Serves: Makes about 48 balls
Description: Four ingredients is all it takes to make these super simple sausage balls. Dip them in Suan’s Scotch Bonnet Pepper Jelly for a delicious twist.
2 packages Shawnee Mills buttermilk biscuit mix
1 pound Greer’s Ranch House pork sausage
2 cups shredded cheddar or Monterey jack cheese
¼ cup Hiland milk
Suan’s Scotch Bonnet Pepper Jelly
1. Preheat the oven to 375 degrees. Line two baking sheets with parchment paper or spray with nonstick spray.
2. In a large bowl, combine biscuit mix, sausage and cheese. Use a fork to mix until well blended. Add the milk to moisten, and continue to blend. Form into walnut-size balls. Arrange the balls on the baking sheets and bake for 20 minutes or just until golden brown. Serve hot with Suan’s Scotch Bonnet Pepper Jelly.
Note: These are perfect to make ahead, freeze and reheat when ready. From frozen, bake at 350 degrees for 20-30 minutes.
Mexican Cheese Ball
2 packages Hiland cream cheese, softened
8 ounces sharp cheddar cheese, finely grated
1 cup Ace in the Bowl Salsa
1 tablespoon bread crumbs
1 cup Choctaw Farms Pecans, chopped
1. Combine the cream cheese, cheddar cheese, salsa and bread crumbs. Mix using a heavy spoon until fully incorporated. Spoon onto a large piece of plastic wrap, pulling around the cheese mixture to form a ball. Refrigerate for a minimum of 2 hours.
2. Remove from plastic wrap, and coat by rolling the cheese ball in the chopped pecans.