Categorized | Recipes

Friday’s Recipes: Sausage Cheese Dip, Groundhog Soup and Brownies 1.31.2014

Posted on 31 January 2014 by KWBG

Sausage Cheese Dip with Tortilla Chips by CK
8 oz pork breakfast sausage
1 jalapeno, finely chopped
1 14.5 oz can diced tomatoes
1 8 oz brick light cream cheese, cubed
1 cup shredded Cheddar cheese
4 – 8 inch flour tortillas
cooking spray
Brown sausage over medium high heat in a skillet. Once sausage is browned, add jalapeno and tomatoes. Let cook for a couple of minutes. Spoon into slow cooker. Stir cubed cream cheese and shredded cheese into sausage mixture. Cook on low for about 3-4 hours until melted and bubbly. Stir mixture after about the first hour of cooking. To make the baked tortillas, preheat oven to 350 degrees. Stack tortillas on top of each other and cut into 8 pie shaped pieces for a total of 32 pieces. Place tortilla pieces on a baking sheet in a single layer. Coat each side with cooking spray and sprinkle with salt. Bake in preheated oven for 10 minutes or until chips are crispy. Spoon dip into a serving dish and serve with tortilla chips.
Groundhog Soup by BDM
1 lb pork sausage
1/2 cup green pepper, chopped
1-2 cloves garlic, crushed
4 cups water
2 (15 oz) cans kidney beans, drained and rinsed
1 (28 oz) can tomatoes
1 t salt
½ t dried thyme
1 bay leaf
1 cup cubed potato
Brown 1 lb bulk pork sausage in large skillet. Add the onion, green pepper, garlic. Cook until vegetables are tender
Add water, kidney beans, tomatoes, salt, thyme, pepper and bay leaf. Bring to a boil, reduce heat, cover and simmer for 2 hours
Add potato pieces, cook until they are tender. Remove bay leaf before serving


Nutella Brownies by EG

½ cup Nutella Spread

1 large egg

5 tablespoon all purpose flour

½ cup chopped hazelnuts

Heat the oven to 350 degrees. Line a 12 cup mini muffin pan with paper or foil liners. Put the nutella and egg in medium bowl and whisk until smooth and well blended. Add flour and whisk until blended. Spoon the batter into the prepared muffin tins (about ¾ full) and sprinkle with the chopped hazelnuts. Bake until a pick comes out with wet, gooey crumbs, about 11-12 minutes. Set on a rack to cool completely and serve after!

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