Yummy Spinach Balls

Ingredients
10-oz pkg, frozen, chopped spinach thawed and drained
6-oz pkg. herb flavored stuffing mix
5 eggs, beaten
1 onion, chopped
½ C butter, melted
¼ tsp. garlic powder
½ C tsp pepper
¼ tsp. dried thyme

Directions

  1. In a bowl, mix all ingredients well. Form into 1 to ½ inch balls. Place in an ungreased baking sheet; freeze for at least 30 minutes until firm.
  2. Remove from freezer and place on well-greased baking sheet.
  3. Bake, uncovered, at 375 degrees for 25 minutes, or until lightly golden brown.
  4. Spinach balls may be stored in plastic freezer bags for up to one month; bake at serving time.
  5. Makes 15 – 20 servings.

Bacon Wrapped Smokies

My sister Holly calls these “crack on a toothpick!”

Ingredients
1-pound bacon
1 (14 oz.) pkg. mini smoked sausages
½ C brown sugar


Directions
1. Cut bacon slices in half and arrange on an ungreased baking sheet. Bake at 350 degrees for about 15 minutes, or until cooked but not crisp.
2. Remove from oven; cool slightly and drain. Wrap each mini sausage in a bacon slice; secure with wooden toothpicks.
3.Return to baking sheet and sprinkle with brown sugar. Bake, uncovered, at 350 degrees for about 20 minutes, until bacon is crisp.

Makes about 3 ½ dozen.

Apple Squash Soup

Ingredients
1 large onion
½ tsp. rubbed sage
2 Tbsp. butter
1 (14-1/2 oz.) chicken broth
¾ C water
2 medium Granny Smith or other tart apples, peeled and finely chopped
1 (12 oz.) frozen mashed squash, thawed
1 tsp ginger
½ tsp. salt
½ C milk


Directions
1. n saucepan, saute onion and sage in butter for 3 minutes or until tender. Add broth, water and apples; bring to a boil.
2. Reduce heat; cover and simmer, uncovered for 13 minutes.
3. Add the squash, ginger and salt; return to boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool until lukewarm.
4. Process in batches in a blender or food processor until smooth: return to pan. Add milk; heat through. Do not boil.

Serves 5