We hosted lunch Easter Sunday at our home a couple of weeks ago. It wasn't anything elaborate – roasted turkey breast, sliced ham, scalloped potatoes, asparagus, deviled eggs and rolls.

My mother-in-law provided the asparagus – it was topped with sliced pimientos and lemon slices and cooked to perfection. My new daughter-in-law made a delicious peanut butter and chocolate pie for dessert.

Usually we don't eat this meal until 2 or 3 in the afternoon, but it was also the final day of the Masters golf tournament, and we wanted to be done in time to catch live coverage on TV.

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Because we planned to serve at noon, we didn't want to eat a big breakfast. So the day before, I made a batch of sausage balls, figuring we'd snack on those Sunday morning and share them with guests when they arrived.

I tried a new recipe, which uses pimiento cheese instead of shredded Cheddar. I picked up a 12-ounce carton from West End Deli – our favorite outside homemade – at the grocery store.

I got so busy Easter morning that I forgot to serve the sausage balls when everybody arrived. Fortunately, my son sniffed them out. I found him in the kitchen, munching away.

"You really ought to put these out for everyone to try," he said.

Thanks, son.


1 pound spicy ground breakfast sausage

1 1/2 cups prepared pimiento cheese

2 1/2 cups baking mix, such as Bisquick

2 tablespoons chopped flat-leaf parsley

Combine all ingredients in a medium bowl and mix well. Shape mixture into 1-inch balls and place on a baking sheet lined with parchment paper. Bake at 350 degrees until lightly golden and firm, about 15 to 20 minutes. Makes 3 to 4 dozen.

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