Pizza Balls

1 pound ground Italian sausage

1 (16 oz.) package shredded mozzarella cheese

2 cups baking mix

1 chopped green bell pepper

1 yellow onion, chopped

1 cup pizza sauce, divided

1 tsp. garlic powder

1 tsp. Italian seasoning

1 tsp. kosher salt

½ tsp. ground black pepper

Preheat oven to 375°F. Lightly grease a large baking sheet.

Mix Italian sausage, shredded mozzarella, baking mix, green bell pepper, yellow onion, ½ cup pizza sauce, garlic powder, Italian seasoning, salt, and ½ teaspoon pepper together in a large mixing bowl until well combined.

Roll sausage mixture into 1-inch balls; arrange on the prepared baking sheet.

Bake pizza balls in the preheated oven until lightly browned, about 23 to 25 minutes. Serve hot with remaining pizza sauce for dipping.

Prep time: 15 minutes. Cook time: 25 minutes. Makes: 10 servings.

Slow Cooker Mushroom Potatoes

7 medium potatoes, peeled and thinly sliced

1 medium onion, sliced

4 garlic cloves, minced

2 green onions, chopped

1 can (8 oz.) mushroom stems and pieces, drained

¼ cup all-purpose flour

2 tsp. salt

½ tsp. pepper

¼ cup butter, cubed

1 can (10¾ oz.) condensed cream of mushroom soup, undiluted

1 cup shredded Colby-Monterey Jack cheese

In a 3-quart slow cooker, layer half each of the potatoes, onion, garlic, green onions, mushrooms, flour, salt, pepper and butter. Repeat layers. Pour soup over the top. Cover and cook on low until potatoes are tender, 6-8 hours; sprinkle with cheese during the last 30 minutes of cooking time.

Prep time: 25 minutes. Cook time: 6 hours. Makes: 10 servings.