Whipped Lime Frosting

From Pillsbury.

1 C. heavy cream

1 C. powdered sugar

1 Tbsp. fresh lime juice

2 tsp. grated lime peel

Beat cream and powdered sugar in large bowl with electric mixer on low speed until mixture begins to thicken. Add lime juice and lime peel. Beat on high speed until stiff peaks form. Chill until ready to use.

Sausage Balls

From @cookinginthemidwest on Instagram.

2-1/2 C. pancake mix (like Hungry Jack or Bisquick)

2 C. shredded cheddar cheese
1 lb. breakfast sausage
1/4 C. milk

Preheat oven to 350 degrees. In a mixer, mix together pancake mix, cheese, sausage, and milk.

Once everything is well combined, use a cookie scoop to scoop mixture into balls.

Place sausage balls on a parchment-lined sheet pan.

Bake for 20-30 minutes. Dip in syrup or jelly.

Creamed Corn

From the Internet.

2 packages (10 oz. each) frozen corn, thawed

1 C. heavy cream

1 C. whole milk

1 tsp. salt

5 Tbsp. sugar

4 Tbsp. butter

4 Tbsp. flour

Combine corn, cream, milk, salt, and sugar in a saucepan and bring to a gentle boil over medium heat. Reduce heat to low. Simmer five minutes. Watch carefully; do not scorch.

In a separate pan, melt butter and add flour to make a thickener.

Stir thickener into corn mixture using whisk. Bring to a gentle boil, stirring constantly. Remove from heat when smooth.

Amish Breakfast Casserole

From Taste of Home.

1 pound pork sausage

1 medium sweet onion, chopped

6 large eggs, lightly beaten

4 C. frozen shredded hash brown potatoes, thawed

2 C. shredded cheddar cheese

1-1/2 C. 4% cottage cheese

1-1/4 C. shredded Swiss cheese

Preheat oven to 350 degrees. In a large skillet, cook sausage and onion over medium heat until sausage is brown and reaches internal temperature of 160 degrees; drain.

In a large bowl, combine remaining ingredients; stir in sausage mixture. Transfer to a 9x13-inch baking dish.

Bake, uncovered, until a knife inserted in the center comes out clean, 35-40 minutes. Let stand 10 minutes before cutting.

Note: May substitute 1 pound sliced bacon (diced) for sausage.

Chorizo Queso

From @cookinginthemidwest on Instagram.

2 C. pepper Jack cheese, shredded

1 C. white cheddar cheese, shredded

8 oz. (one block) cream cheese, cut into cubes

8 oz. (half block) Velveeta cheese, cut into cubes

1 can (12 oz.) evaporated milk

1 can (16 oz.) refried beans

1-2 pkg. (14 oz.) chorizo (any combination of pork or beef), cooked and drained from fat

Spray a slow cooker with cooking spray. Add all ingredients to the slow cooker. Cook on low for a few hours, stirring occasionally once everything starts melting.

Serve with chips and pico de gallo.

Note: Cook chorizo over medium to medium-high heat for about 6-9 minutes or until internal temperature is 160 degrees.

Sausage Gravy

From @amberskitchen on Instagram.

1 lb. sausage (such as Jimmy Dean)

1/3 C. flour

4 C. whole milk

1 tsp. salt

1 tsp. black pepper (or less to taste)

In a deep skillet, brown and cumble sausage over medium-high heat until fully cooked. Reduce the heat to medium-low. Sprinkle the flour over the cooked sausage and stir around until sausage is evenly coated in flour. Add the milk, salt, and pepper. Mix to combine. Increase the heat to medium-high. Stir the mixture often as it boils and thickens, about ten minutes. If gravy gets too thick, thin the mixture by adding more milk. Serve gravy over warm biscuits.

Cheddar and Chive Mashed Potatoes

The best version of "funeral" potatoes I have ever eaten! From Taste of Home.

5 lbs. Yukon Gold potatoes, peeled and cut into 1-inch pieces (about 10 cups)

1 C. (two sticks) butter, cubed

1 C. sour cream

2 tsp. salt

3/4 tsp. pepper

1/2 C. heavy whipping cream

1-1/2 C. shredded cheddar cheese (8 oz. block, shredded)

1-1/2 C. shredded Monterey Jack cheese (8 oz. block, shredded)

1/4 C. grated Parmesan cheese

2 Tbsp. minced fresh chives

Toppings:

1 C. shredded cheddar cheese

1 can (6 oz.) french-fried onions

Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat to medium; cook, uncovered, until tender, 10-15 minutes. Drain; transfer to a large bowl.

Add butter and mash until smooth. Add sour cream, salt and pepper; mix until blended. Stir in whipping cream. Stir in cheeses and chives. Stir in more salt or pepper to taste. Cover bowl with plastic wrap. Refrigerate, covered, overnight.

To serve, preheat oven to 350°. Remove potatoes from refrigerator while oven heats. Transfer mixture from bowl to a 13x9-in. baking dish. Bake, covered, 45 minutes, stirring after 30 minutes. Sprinkle with toppings; bake, uncovered, until heated through, about 15 minutes.