Sausage Balls:

1 approximately 2-lb box biscuit mix

3/4-lb grated cheddar cheese

1-lb lean sausage in small pieces

Let sausage get to room temperature. Blend all together. Make small balls 1-1/2 inches in diameter. (Tip: Press into a baking pan with edges, cut into 1-1/2 inch squares, and roll into balls).

Place 1-inch apart on a cookie sheet in lower part of oven until puffed and golden.

Peanut Butter Strips:

1 loaf day-old bread

1-cup peanut butter

1/2-cup corn oil

Pepperidge dressing crumbs

Remove crust from slices. Save crusts. Cut each slice into three or four fingers. Lay on cookie sheet and dry clear through without browning. Dry the crusts and crush for crumbs. Combine peanut butter and oil (it should be soupy). Roll the fingers in peanut butter. Combine crushed bread crusts and Pepperidge dressing crumbs coat peanut butter fingers with crumbs. Put on paper towels to dry. Will keep for weeks. Kids love them, and they're also good with cocktails.

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