Sriracha Veg-Cheese Balls (HOT)

Veggie-Cheese Balls

2 cups frozen chopped broccoli, thawed, squeezed to drain

2 cups shredded Colby-Monterey Jack cheese blend (8 oz)
1 cup Original Bisquick® mix
1 egg
1 tablespoon finely chopped red bell pepper
1 teaspoon garlic salt
1 to 2 teaspoons sriracha sauce (Thai hot sauce)

Dipping Sauce

1/2 cup sour cream

2 teaspoons sriracha sauce (Thai hot sauce)
2 tablespoons sliced green onions (2 medium)
2 tablespoons finely chopped red bell pepper

Heat oven to 350°F. Spray or grease bottom and sides of 15x10x1-inch pan. In large bowl, stir together veggie-cheese ball ingredients.

With slightly wet hands with water for easier rolling; shape mixture into 1-inch balls; place on pan.

Bake 20 to 25 minutes or until golden brown. Meanwhile, in small bowl, mix dipping sauce ingredients.

Immediately remove balls from pan. Serve warm with sauce for dipping.  Makes 25 Servings

Impossible Brunch Pie

1 package frozen broccoli -- cooked and drained OR other frozen vegetable of your choice
1 cup sour cream
1 cup cottage cheese - creamed
1/2 cup Bisquick. baking mix
1/4 cup butter - melted
2 eggs
1 tomato - thinly sliced
1/4 cup Parmesan cheese - grated

Heat oven to 350 degrees. Grease 9" pie plate. Spread broccoli in plate. Beat sour cream, cottage cheese, baking mix, margarine and eggs until smooth, 15 seconds in blender on high or 1 minute with hand beater.

Pour into plate. Top with tomatoes; sprinkle with Parmesan cheese. Bake until knife inserted between center and edge comes out clean, about 30 minutes.

Cool 5 minutes. 6-8 servings.