Notes

Sausage balls
Pork, ground or patty, cooked 1 pound 1338 Calories
Cheese, Cheddar 1 pound 1828 Calories
Biscuit mix 2 cup 1027 Calories
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine sausage, biscuit baking mix and cheese. Form into walnut size balls and place on baking sheets. Bake in preheated oven for 20 to 25 minutes, until golden brown and sausage is cooked through.





`Waffle Hash Brown
cooking spray
1 pound yellow potatoes, shredded
cold water to cover
2 tablespoons vegetable oil
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon smoked paprika
2 eggs, lightly beaten Preheat waffle iron according to manufacturer's instructions. Spray waffle iron with cooking spray.
Place shredded potatoes in a bowl. Pour enough cold water over potatoes to cover; soak for 2 to 3 minutes. Drain and rinse to remove starch. Squeeze water out of potatoes by hand or by rolling in a clean kitchen towel and twisting towel to wring out water.
Toss potatoes with oil, garlic, salt, pepper, and paprika in a bowl until evenly coated. Stir eggs into potato mixture.
Spoon half the potato mixture into preheated waffle iron; cook until potatoes are tender and golden brown, 5 to 8 minutes. Repeat with remaining potato mixture.






Crepes

1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.



1 cup cream cheese
1 cup powdered sugar
⅔ cup chocolate chips
1 teaspoon vanilla
Whisk 1 cup each ricotta, cream cheese, and powdered sugar in a medium bowl. Fold in ⅔ cup mini chocolate chips and 1 teaspoon vanilla extract. Serve with broken up waffle cones. Makes about 4 cups.