First you mix up the simple dough and knead it for about five minutes till nice and smooth and elastic. I use my kitchen aid mixer for this. It’s a rich dough made with eggs, milk, and butter. 

After letting it rise for an hour, you punch it down and divide it in two equal sections. Shape each into a ball and then roll out with a rolling pin into a big circle.

Once it’s rolled out, take a pizza cutter or knife and cut each circle into 12 pieces like a pie. Then cut each of those sections into 3 triangles. You’ll end up with 36 triangles of dough per circle. 

Place a little sausage in the wide end of a triangle of dough and roll up. Repeat with all triangles. Place the little pigs in a blanket on a baking pan. Brish the tops with an egg wash and sprinkle with coarse sea salt or topping of choice. Everything But the Bagel is really good! 

Bake in a preheated 375 degree oven for 20 minutes or until lightly browned. Enjoy your yummy little appetizer! These a big hit with the kids and adults alike. 

You can make these with storebought crescent roll dough for a quicker treat. I like to make everything from scratch and it really isn’t hard to make this dough. 

Happy Baking! 
Rachel Ballinger 💕

“A lot of living happens in the kitchen.”   ~Rachel 

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Pigs in a Blanket

These delicious little pigs in a blanket are a yummy appetizer that everybody likes. Made by rolling smokies in a rich and sweet homemade crescent roll dough, it’s a fun appetizer for parties.

Course Appetizer

Cuisine American

Keyword Appetizer, Bread, Sausage

Servings 72 Pigs in a Blanket

Author Rachel Ballinger

Ingredients

• 72 lil smokie sausages about 2 pounds
• 1 egg + 1 tbsp water for egg wash
• Coarse salt
• Everything but the bagel seasoning

Dough:

• 1 cup lukewarm milk
• 1/2 cup white sugar
• 1 tsp salt
• 2 1/4 tsp instant yeast a packet
• 2 eggs
• 1/2 cup butter softened
• 4 cups flour

Instructions

• In a mixer, put the warm milk, sugar, salt, and yeast. Add the eggs and softened butter. Slowly add the flour and mix. Knead for 5 minutes until you have a smooth dough. Cover with plastic wrap and let rise for an hour.
• Punch down and divide dough into two equal balls. Roll each ball out in a big circle with a rolling pin. Using a pizza cutter, cut each circle into 12 triangles like a pie. Then cut each triangle into 3 triangles.
• Place a lil smokie on the wide end of a dough triangle and roll up. Brush with egg wash and sprinkle with coarse salt or everything bagel seasoning.
• Place on pan and bake in 375 degree oven for 20 minutes until lightly browned.

The post Pigs in a Blanket appeared first on My Everyday Ordinary Life.

This soup is delicious served with some warm skillet cornbread. But if you want a fun fall meal that makes the best memories with your kids and loved ones try serving this soup in a pumpkin! It’s such a beautiful presentation and centerpiece for your table.  

To serve this soup in a pumpkin: 

Get a nice medium to large pumpkin. Wash your pumpkin, cut the top off, and clean the inside out. Drizzle the inside of the pumpkin with olive oil and sprinkle with salt. Place on a pan and bake in 350 degree oven for one hour or until soft where you can poke it with a fork but not too soft that it’s falling apart.

Meanwhile make your soup. Once the pumpkin is cooked, ladle the soup into the pumpkin and serve, scraping off bits of pumpkin on the inside of the pumpkin to add to the soup. So yummy and the perfect warm and cozy meal!

Happy fall y’all,

~Rachel Ballinger ☕️

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Autumn Sweet Potato and Sausage Soup

This warm and savory soup made with pork sausage and sweet potatoes and rice is a comforting fall dish.

Course Main Course, Soup

Keyword Pork, Pumpkin, Sausage, soup, Sweet Potato

Servings 12 Servings

Author Rachel Ballinger

Ingredients

• 2 lbs ground pork sausage
• 6 tbsp butter
• 1 onion chopped
• 4 stalks celery chopped
• 4 carrots chopped
• 4 medium sweet potatoes peeled and chopped
• 8 cups chicken broth and more as needed
• 1 cup rice
• 1 tsp thyme
• 1 tsp parsley
• Salt pepper, garlic powder to taste

Instructions

• Brown sausage in a skillet.
• Meanwhile in a large pot sauté the onion, celery, carrots, and sweet potato in the butter.
• Add the broth, rice, thyme, parsley, salt, pepper, and garlic powder.
• Once the veggies are mostly soft add the browned sausage and let it simmer for a couple minutes.
• Serve with cornbread.

Notes

Adding some chopped kale right at the end with the sausage would be delicious twist.

To Serve in a Pumpkin:
Wash a large pumpkin, cut the top off, and clean the inside out. Drizzle the inside of the pumpkin with olive oil and sprinkle with salt. Place on a pan and bake in 350 degree oven for one hour or until soft where you can poke it with a fork but not too soft that it’s falling apart. Meanwhile make your soup. Once the pumpkin is cooked, ladle the soup into the pumpkin and serve, scraping off bits of pumpkin on the inside of the pumpkin to add to the soup. So yummy and the perfect warm and cozy meal!

The post Autumn Sweet Potato and Sausage Soup appeared first on My Everyday Ordinary Life.