And the winner is…Haley Hedgecock!!
We would like to introduce the winner of our very first Tillie Moon writing contest…(drum roll)…Haley Hedgecock! Haley submitted the sweet memoir story below and all of us at Tillie Moon fell in love. We think you all will agree that her writing, especially since she is only a fairly new teenager, is fresh and relatable. We all could imagine ourselves in the kitchen laughing and cooking this family recipe with her and her mom.
So without further ado, here is Haley’s story:
Every Christmas my mom brings out the Yummy Yummy Sausage Balls video and it always gets people laughing, leading to a round of shared memories based on seasonal cooking and baking.
When I was five years old I had just discovered cooking. My mom had bought me a chef’s hat and matching apron for me to wear at our annual family Christmas baking day. My dad was helping me make the treats when mom decided to record the festivities.
“What are you making over there?” my mom asked.
With a mischievous, gap-toothed grin, I looked over and could barely contain my excitement.
“Yummy, yummy sausage balls!” I said.
My great-grandmother perfected the recipe that was handed down through the generations till it finally landed with me. These savory snacks are a MUST for our holidays. We even have to make an extra batch every year to send back to New York with my uncle!
Every year these snacks always bring a smile to my face. I love cooking with my mom and it will forever have a special place in my heart. My mom means the world to me and I am so glad that she gets to teach me things in and out of the kitchen. I cannot wait to pass the amazing recipes she has taught me to my children.
Here’s the can’t-miss recipe:
1/2 box 40 oz. Bisquik mix
1 lb. ground hot sausage
8 oz. sharp Cheddar cheese, shredded
8 oz. Colby Jack cheese, shredded
12 tbsp. whole milk
Put baking mix in a large mixing bowl. Add shredded Cheddar cheese and mix thoroughly. Then add the Colby Jack and do the same. Set aside.
Preheat oven to 350. Slice rolled sausage into patties and fry over med high heat, preferably in a cast iron skillet. Remove sausage and drain on paper towels to cool.
When cool to the touch, place the patties in a resealable plastic bag and crumble into small pieces. Add the crumbled sausage to the dry ingredients and combine.
Add half the milk to the bowl and mix well. Then add the rest of the milk and do the same. The dough should be firm enough to shape into balls. Add more milk or baking mix if necessary.
Using a fork or spoon, make each treat about the size of a ping pong ball and place on a cookie sheet about one inch apart.
Bake for 12-15 minutes or until golden brown. Remove the balls from the oven and place on a cooling rack.
Makes 4-5 dozen.
I should have added that at my house we don’t grate or shred the cheese, we “chudder” it – a cooking term straight from my five-year old brain.
But that’s a story for another recipe…
Haley and her Mom
I am Judy and David’s daughter and Mel and Tillie’s and Fred and Luella’s granddaughter. I am the beaches and coast, lakes and steams and mountains of California. California is in my heart and soul, where I grew up, and it will always feel like home. My family and my oldest, cherished friends are there and dotted around the West. But, I am also downtown Chicago where I walked to work in knee-high snow and the shores of Lake Michigan where my husband and I strolled pulling my son behind us in his red wagon so he could learn to pump a swing and build sandcastles at the playground on our local beach.Read More