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DECEMBER/JANUARY 2013 MACON MAGAZINE I 97 502 Cherry St. • (478) 257-6612 Order a Market City cake or your choice of menu items! Let us create your perfect holiday dessert or a family-size entree for the holidays... Sunday 11 a.m. - 3 p.m. Saturday 7 a.m. - 9 p.m. Friday 7 a.m. - 10 p.m. Tues.-Thurs. 7 a.m. - 3 p.m. Ingredients 1 (1-pound) package ground hot turkey sausage 3 cups baking mix (recommended: Bisquick) 4 cups grated sharp Cheddar 1/8 tablespoon pepper Dip: 1 cup low-fat mayonnaise 1 tablespoon mustard Directions Preheat the oven to 375 degrees. Spray a baking sheet with vegetable oil cooking spray. Combine all ingredients in a large glass bowl. Mix well with your fingers. e mixture will be very crumbly. Form into 1-inch balls, squeezing the mixture so it holds together, then rolling it between the palms of your hands to form balls. Place the balls on the baking sheet. Bake for 18 to 20 minutes or until golden brown. To prevent sticking, move the balls with a spatula halfway through cooking. To make the dip, combine the mayonnaise and mustard. Serve with sausage balls. Sweet and Spicy Pecans Ingredients 1 large egg white 2 cups unsalted pecan halves 2 cups unsalted roasted cashews 1/2 cup sugar 1 tablespoon ground cumin 3/4 teaspoon cayenne pepper 1 teaspoon ground cinnamon Kosher salt Directions Preheat the oven to 250 degrees. Beat the egg white with 1 tablespoon water in a large bowl until foamy. Add the nuts, sugar, cumin, cayenne, cinnamon and 1/2 teaspoon salt and mix well. Spread the mixture on a parchment-lined baking sheet. Bake until the nuts are mostly dry but still slightly sticky, about 40 minutes. Remove the nuts from the oven and stir. Reduce the temperature to 200 degrees. Return the nuts to the oven and bake until crisp, about 30 more minutes. Stir to loosen the nuts from the baking sheet; cool completely on the sheet. Sausage balls