Sage Sausage Cheese Dip with Cheddar, Pepper & Herbs Crisps

Sage Sausage Cheese Dip with Cheddar, Pepper & Herbs Crisps

 Hi everybody :)
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I am a cheese lover in case you did know. Let's hear it for all the cheese-lovers in the house, WHOOP! WHOOP! Today I'm bring you two cheesy recipe, one is a dip and the other, cracker crisps, to serve with the dip. Too cheesy?...maybe...maybe not; let's find out...

Sausage Cheese Dip adapted Jimmy Dean Signature Recipes 

Ingredients:
2 packages Sage Flavor Jimmy Dean Pork Sausage
2 cans (10 oz. each) diced tomatoes & green chiles, drained (I used diced tomato without chiles)
2 lbs. (32 oz.) process cheese spread cut up (Velveeta Cheese Spread)
1/4 cup salsa
1/2 cup thinly sliced green onions (optional)
1 medium tomato seeded and chopped ( optional)
Crackers or Pita Chips

Makes about 8 cups

Directions:

In large saucepan, cook sausage over medium-high heat stirring frequently until thoroughly cooked and no longer pink.

 Stir in tomato & green chiles; cover and cook 2 minutes.

Stir in cheese and salsa ; add green onions if desired.

Reduce heat to medium and cook uncovered until cheese melted, stirring frequently. Stir in tomato if desired.
Served hot with crackers or pita crisps.

Cheddar Pepper Crisps adapted 2000 Taste Of Home Annual Recipes

Ingredients:
1 3/4 cups all-purpose flour
1/2 cup cornmeal
1/2 teaspoon baking soda
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 cup cold butter or margarine
1 1/2 cups (6 ounces) shredded sharp cheddar cheese (I use mild cheddar cheese)
1/2 cup cold water
2 tablespoons vinegar (I use cider vinegar)
Coarsely ground pepper (I used a mixture of Black Pepper, Mrs. Dash Onion & Herb Seasoning, Salad Supreme, Dry Ranch Dressing Mix and this)

Directions:
In a large bowl, combine the first five ingredients.

Cut in butter until crumbly.

Stir in cheese.

Sprinkle with water and vinegar. Toss with a fork until a ball forms.

Wrap tightly in plastic wrap; refrigerate for 1 hour or until dough is firm. (I divided dough into three portions because I only did half the recipe, then wrap and refrigerate for 1 hour.)

Divide into six portions. On a lightly floured surface, roll each portion of dough into an 8-in. circle. Cut into eight wedges and place on greased baking sheets. Sprinkle with pepper; lightly press into dough

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Bake at 375 for 10-14 minutes or until golden brown and crisp. Cool on wire racks. Store in an airtight container. Yield: 4 dozen.

What I Did and/or Think:

I did half the recipes for the dip and the crisps, the full recipes are shown above. The other changes are in Italic.  The crisps recipe remind me of a cheesy pie crust recipe with pepper. I thought it would be fun to play around with the flavor on this one, so I added more seasoning along with the pepper on top.

The Taste: I LOVE the buttery, cheesy, crunchy taste of the crisps and the spicy taste of the dip. Definitely not too cheesy, I thought they went together very well and was please with the result.

Let's hear it people...not one, but two great recipes for the REPEAT file. I'm on a roll  :)

ENJOY! Come again...

Linked to :
Melt In Your Mouth Monday # 86 @ Make Ahead Meals for Busy Moms
Mix it up Monday!  
Recipe Sharing Monday # 30 @ Jam Hands
Made by you Monday
Marvelous Mess Monday @ Marvelously Messy
Tuesday-Talent-Show # 57
Tasty Tuesday  @ Naptime Creations

Tasty Tuesdays #91

You're Gonna Love It - Week 25

BYOB @ girlichef: BYOB - Bake Your Own Bread

Tumbleweed Contessa: Superbowl and Chili Party

Omelet Breakfast Pizza: Breakfast Is Served

Omelet Breakfast Pizza: Breakfast Is Served

Hi everybody :)

Welcome to another Breakfast Is Served Sunday, if you're just tuning in to my blog every Sunday I post a Breakfast Is Served. Last week Breakfast Is Served Sunday's post is found here.

Today you're in for a treat, remember the Buttermilk Pan Rolls Dough...well I'm ready to reveal what I did with the remaining dough. I made Breakfast Pizza!! YEAH!

Thinking about what I love on my omelet, is how I came up with this breakfast pizza. Here's what I did...

Breakfast Pizza

Ingredients: 

1/2  Buttermilk Pan Rolls Dough
3 eggs, scrambled 
Salt and Pepper for the eggs; (optional; if sausage is spicy, omit)
1/2 cooked sausage (I used Sage Flavor Jimmy Dean Pork Sausage)
3/4 cup streamed broccoli, drained
1/4 cup diced bell pepper (I used 3 minis)

1/2 cup shredded cheddar cheese
1/4 cup mozzarella cheese

Directions:

Mix cheeses together, set aside.

Divide dough into 3 or 4 parts. Roll out each part to 1/4" thickness and place on a greased sheet pan.

Prick dough all over with fork. Place in a 425 degree oven and bake until dough rounds are pale (just starting to brown)  about 8 minutes.

Remove from oven, and add your first 4 toppings: eggs, sausage, broccoli, and bell pepper.

Put back in oven, cook until crust is light brown about 6 minutes. Top with cheeses and cook until melted about 2 minutes.

What I Think:
You can top this pizza up any way you like, using whatever you love on your omelet. The crust can be canned biscuits, crescent rolls, pizza dough, frozen bread dough or dinner rolls; thawed out. So have fun and get creative.

The Taste: This taste GREAT! Tender, chewy, crust with a cheesy omelet topping what's not to love?
You all know what this means....That's right!...IT'S ANOTHER REPEAT!

 

ENJOY! Come again...

Linked to 
{nifty thrifty things sunday 78}
Sundae Scoop

Scrumptious Sunday Recipe Link Party #32
Kids In The Kitchen
Pizza Blog Hop   

Li'l Cheddar Meat Loaves: Beef Is What's For Dinner

Li'l Cheddar Meat Loaves

Hi everybody :)

These little meat loaves were part of my dinner plan last night along with the Garlic-Ranch Buttermilk Kaiser Rolls. This recipe is from my cookbook collection and it can easily be doubled or tripled for entertaining or parties.

Look delicious doesn't it? Want to make it for dinner tonight? What are you waiting for, the clock ticking and dinner not going to make itself; so let's get it started...

Li'l Cheddar Meat Loaves adapted 2000 Taste Of Home Annual Recipes

Ingredients:
1 egg
3/4 cup milk
1 cup (4 ounces) shredded cheddar cheese
1/2 cup quick-cooking oats
1/2 cup chopped onion
1 teaspoon salt
1 pound lean ground beef
2/3 cup ketchup
1/2 cup packed brown sugar
1 1/2 teaspoon prepared mustard

Directions:

In a bowl, beat the egg and milk.

Stir in cheese, oats, onion and salt.

Add beef and mix well.

Shape into eight loaves; place in a greased 13-in. x 9-in. x 2-in. baking dish. (I did seven loaves)

Combine ketchup, brown sugar and mustard; spoon over loaves. (I spooned the sauce on during the last 15 minutes of cooking time after I drained off the grease.)

Bake, uncovered, at 350° for 45 minutes or until the meat is no longer pink and a meat thermometer reads 160°. Yield: 8 servings.

What I Did and/or Think: 
The only thing I did was make mine loaves a little bit bigger, I made seven, and I put the sauce on 15 minutes before taking them out the oven after draining off the fat.

The Taste: I LOVE the taste of these loaves, and the sauce was perfect! This is a REPEAT! Adult and kids would love these mini loaves. So the next time your in a fix and your  family wants to know know what's for dinner tonight, you can tell them, "beef is what's for dinner".

P.S. Make extra sauce to serve with these loaves, you'll be glad you did.

Here's what I had for dinner: Li'l Cheddar Meat Loaves, Kaiser Rolls, Wheat Angel Hair Pasta with Pesto Sauce, Streamed Broccoli with Garlic Butter. What's your dinner plans?

ENJOY! Come again...

Linked to:
Strut Your Stuff Saturday Link Party - Week 65  @ Six Sister's Stuff
Foodie Fridays @ Designs By Gollum
Food-Tastic Fridays

Tidy Mom  I’m Lovin’ It Link Party
 Weekend Potluck # 38 The Country Cook
 Beef Blog Hop @ Katherine Martinelli
Carole's Chatter: Meatloaf Recipe Links Food Friday