1 baguette

½-¾ cup olive oil

½ teaspoon salt

½ teaspoon pepper

½ teaspoon garlic powder

½ teaspoon paprika

½ teaspoon dried oregano

Set the oven to 375F. Using a bread knife, cut the baguette into ¼” slices. Brush both sides of the slices with olive oil, and lay out in a single layer on the a sheet pan. In a small bowl, mix together the salt, pepper, garlic, and paprika. Rub the dried oregano between your fingers as you add it to seasoning blend. Stir to combine. Sprinkle the oiled slices with the seasoning blend. Bake for 12 minutes, then turn over the slices, and bake another 10-12 minutes more until they’re crisp and golden. Remove from the oven and allow to cool completely. Store in an airtight container for a week.


Makes two cheese balls

3 8oz packages of cream cheese, room temperature

1 Tablespoon Accent seasoning

1 Tablespoon worcestershire

6 green onions, chopped

1 3oz jar real bacon bits

1 ½ cups pecan chips

In a medium bowl, combine very soft cream cheese, Accent, worcestershire, chopped onions, and real bacon bits. Using a rubber spatula, spread, mash, and stir to combine well. Put pecan chips in a shallow bowl. Lay out two pieces of plastic wrap on the counter so it’s at the ready when your hands are a mess! Now, divide the cream cheese mixture in two halves, and form into balls. Roll each ball in pecan chips, gently pressing them into the cream cheese. Lay each cheese ball in the middle of the pieces of plastic wrap. Wash your hands, then wrap up cheese balls and refrigerate for an hour or more. Allow to sit at room temperature for at least 15 minutes before serving with good crackers or little toasts.


Makes about 30

-for the sausage balls-

1lb hot ground breakfast sausage

1 8oz package cream cheese, softened

4oz shredded sharp cheddar

¼ cup green onions, chopped

1 cup baking mix Black pepper

-for the jezebel sauce-

1 cup peach preserves

½ cup pineapple preserves

1 teaspoon horseradish

1 teaspoon worcestershire

1 teaspoon apple cider vinegar

1 teaspoon red pepper flakes

Set your oven to 350F. In a big mixing bowl, use a heavy wooden spoon to combine the breakfast sausage, cream cheese, cheddar, and onions. Fold, stir, and chop at it with your spoon until it’s as mixed as can be. Add in the baking mix, and stir until it’s well combined. Again, fold, stir, and chop.

Using a heaping tablespoon or a cookie scoop, roll out 30 round sausage balls, and line them up on a parchment-lined sheet pan. Hit the tops of them with a good dose of cracked black pepper. Bake for 20-25 minutes.

To make the jezebel sauce, stir together the ingredients and store in a jar or bowl with a lid. Sauce will keep in the refrigerator for about 2 weeks, and it’s best made ahead and given time to develop good flavor. And it’s also delicious with pork or crackers and cream cheese!