so the tigers are the numero uno team in the country… does that surprise anyone?? it shouldn’t. i’m sure those at espn and all the other media outlets would love to point out that i’m wrong. hey they’re entitled to their opinions, even if they are mistaken. i mean lsu has truly had the toughest schedule for the season and has come out of every test a winner… facing 3 top 25 (2 of them top 5) teams on the road and winning. not to mention playing another top 5 team at home… while i do not agree with les miles and personally do not like him as our head coach, he has brought us to number 1 this year! i’m proud of my tigers and all their accomplishments ON THE FIELD this season… i have a lot of opinions about the team and coaches in general but i’m gonna leave it at GEAUX TIGERS!!
now on to the first of several posts this week….
so our office had a thanksgiving lunch on wednesday. everyone brought something… well everyone but maddie who was in charge of cornbread dressing… so we had thanksgiving lunch with no cornbread dressing… our office doesn’t have any ovens or anything fancy in the kitchen/breakroom so i decided that i was going to bring something that didn’t have to be heated and could be room temp. what did i decide on? well one of the things i brought were sausage balls (i also brought cookies but that’s for next posting…). i like having some type of appetizer that everyone could snack on before we ate. plus sausage balls are just good. (let’s face some facts too… you can’t talk about sausage balls without it sounding some kind of dirty so let’s keep our minds out of the gutter here…)
so i found a recipe for sausage balls using boursin cheese. ummmm i love sausage balls and i love boursin. could this be as good as i imagine? why yes it could. these were good and were gone quickly. in fact they even had grown men talking to them. just saying.
boursin sausage balls
- 1 lb sausage – the recipe calls for italian sausage but my store offers a sausage blend and that’s what i used. i like italian sausage in my spaghetti meat sauce but otherwise i’m not a huge fan…
- 1 package (5 oz) boursin cheese – i would assume you could use any of the varieties you wanted but i used the garlic and herbs
- 3 oz cream cheese
- 1 1/4 cup biscuit mix – again the original recipe called for bisquick but i had pioneer so that’s what i used
- 1 cup mozzarella cheese – i used a mix of mozzarella cheese and a mexican cheese blend (not the kind with taco seasoning in the mix but just the multiple cheeses)
- preheat oven to 400F
- mix all ingredients together until well combined – i followed her suggestion and used my stand mixer with a dough hook attachment
- roll into 1 in balls and bake 20-25 minutes or until browned.
she says that the balls may be frozen uncooked, just add a few minutes to the baking time if you bake them frozen.
recipe adapted from: plain chicken