Sunday, November 18, 2012

Crock Pot Dip Sausage



Crock Pot Dip






A really easy and delicious one is:

1# Jimmy Dean Sausage(I use mild, but you could use hot)
1(8oz) Cream Cheese
1 can of Rotel tomatoes with green chilies

Cook sausage and then mix in the cream cheese until melted, throw in the crock with the tomatoes-seriously yummy

Chili Dip



Chili Dip

Chili Dip

What You Need:

1 lg. jar (16oz) picante sauce, mild
2 cans refried beans
8 ounces sour cream
1/2 tsp. chili powder
1 lb. ground beef
1 onion, chopped
salt and pepper to taste
8 oz. Cheddar cheese, shredded
several jalapenos or mild chili, chopped finely, to taste
How To Make It:
Cook ground beef in a skillet with chopped onion; drain well. Combine everything together in crock pot and cook slowly until cheese is melted. Serve with favorite vegetables or chips

Crock of Stuffing with Sausage

~ 4-5 hours on low
6 Cups bread, cubed and dried(about 1/4" to 1/2") and dried
1 lb pork sausage
2/3 cup butter
1 cup onion, chopped
1 cup celery, chopped
1 Tbsp. fresh chopped sage leaves
(OR 1 teaspoon dried)
1 Tbsp. fresh chopped thyme
(OR 1 teaspoon dried)
2 Tbsp. fresh chopped parsley
(OR 2 tsp. dried)
1/2 teaspoon dried marjoram
1 teaspoon of salt and pepper
1/2 cup white wine, stock, broth, milk, cider or beer
2 cups chicken broth, or as needed
2 eggs, beaten(optional)

Crock of Stuffing
Cook pork sausage and drain grease.
Pulse in food processor to make crumbles as small as possible.
Melt butter or margarine in a skillet over medium heat.
Cook onion, celery, and (fresh parsley if using it) in butter, stirring frequently.
Spoon these cooked veggies and pork over the bread cubes in a very large mixing bowl.
Season with sage, thyme, marjoram, and salt and pepper.
Pour in enough broth to moisten the mix, and then mix in the beaten eggs(if using egg).
Transfer this entire mix to the crock pot.

Cover and Cook on High for 45 minutes, then switch to low for 4 – 5 hours. This can continue up to 7-8 if you are away from the crock pot. This recipe will feed about 8. Simply double this recipe to feed 16, or cut in half to for 4-5. The eggs are used for a binder. You can use 1 egg or even cut this out of the recipe entirely. It’s a personal preference.

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Crab Appertizer Nepoleons 1









Crab Appetizer Nepoleons

Ingredients
1/2 of a 17.3-ounce Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
1 package (8 ounces) cream cheese, softened
1 tablespoon milk
1 tablespoon prepared horseradish
1/4 teaspoon ground black pepper
1 can (about 6 ounces) refrigerated pasteurized crabmeat, drained
4 green onions, sliced (about 1/2 cup)
1/2 cup sliced almond
Paprika

Directions

Heat the oven to 400 degrees F.

Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 12 (2-inch) circles with a cutter. Place the pastry circles onto a baking sheet.

Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes. Split each pastry into 2 layers, making 24 in all.

Stir the cream cheese in a medium bowl until smooth. Stir in the milk, horseradish, black pepper and crabmeat.

Spread the crabmeat mixture on 12 bottom pastry layers. Top with the onions, almonds and top pastry layers. Sprinkle with the paprika






Cheesy Shrimp Dip By Paula Deen



Cheesy Shrimp Dip By Paula Deen

Ingredients
1/4 cup butter
2/3 cup chopped red bell pepper
1 pound medium fresh shrimp, peeled, deveined, and coarsely chopped
1/3 cup sliced green onions
1 cup sour cream
1 cup shredded Parmesan
1 cup shredded mozzarella
1/2 cup mayonnaise
Pinch salt
Pinch cracked black pepper
Assorted crackers, for serving

Directions

Preheat the oven to 350 degrees F.

In a medium skillet, melt the butter over medium heat. Add the red bell pepper and cook for 3 minutes. Stir in the shrimp and green onions and cook until the shrimp are pink and firm, 2 to 3 minutes. Stir in the sour cream, cheeses, and mayonnaise. Add the salt and pepper, to taste. Spoon the mixture into a 2-quart baking dish. Bake until lightly browned and bubbly, 30 to 35 minutes. Serve with assorted crackers.