Here are some recipes that I will be sharing at all the Christmas parties and celebrations!
• Sausage Lover’s Dip
• Red Velvet Cupcakes
• Homemade Sin
• Edwards Pie Recipe
• 7 Layer Salad
- Gorilla Bread
Sausage Lover’s Dip
Southern Living December 2003
1 (16-ounce) package JIMMY DEAN Extra Mild Pork Sausage
2 tablespoons water
1 (10-ounce) package frozen chopped spinach, thawed and well drained
1 (8-ounce) package cream cheese, softened
1 (8-ounce) container sour cream
1 cup (4 ounces) shredded Cheddar cheese
1 (10-ounce) can diced tomatoes and green chilies, drained
1/2 cup chopped green onions
1/2 teaspoon garlic powder
Toasted pita bread triangles
Cook sausage in a large skillet over medium-high heat about 10 minutes, stirring until sausage crumbles and is no longer pink.
Stir in 2 tablespoons water; cover and cook 1 minute.
Stir in spinach and next 6 ingredients, and cook, stirring constantly, until thoroughly heated. Serve with toasted pita bread triangles or tortilla chips.
1 1/2 cups sour cream
1 (8 ounce) package cream cheese
2 cups shredded sharp cheddar cheese
3/4 cup finely minced cooked ham
1 (7 ounce) can diced green chilies
1/2 cup minced red onions or 1/2 cup sweet white onion
1/8-1/4 teaspoon Worcestershire sauce
Cream together the sour cream and cream cheese.
Add shredded cheddar, minced ham, chopped green chile's, diced onion and Worcestershire sauce.
bake at 350 degrees for about an hour and serve hot.
Serve with cocktail breads, crackers, celery, or whatever sounds good to you!
Edwards Pie Recipe Triffle
8 ounces mascarpone cheese, softened*
1 1/2 cups whipping cream
1 1/2 teaspoons vanilla extract
1 (2-lb.) frozen pecan pie, thawed and cut into 1-inch cubes
1/3 cup chocolate fudge topping
1/3 cup caramel topping
1/2 cup chopped pecans, toasted
1. Beat mascarpone cheese, whipping cream, and vanilla extract in a large bowl at medium speed with a heavy-duty electric stand mixer, using the whisk attachment, 2 to 3 minutes or until smooth and firm.
2. Place half of pie cubes in bottom of a 4-qt. trifle dish or tall, clear 4-qt. glass bowl. Spread half of whipped cream mixture over pie cubes. Drizzle with half each of chocolate fudge topping and caramel topping. Sprinkle with half of chopped pecans. Repeat layers.
3. Cover and chill at least 1 hour or up to 8 hours.
*1 (8-oz.) package cream cheese may be substituted.
Note: For testing purposes only, we used Edwards Georgia Pecan Pie, Smucker's Chocolate Fudge Topping, and Smucker's Caramel Flavored Topping.
7 Layer Salad
1 head lettuce, chopped
1 green pepper, chopped
1 small onion, chopped
1 cup frozen peas, uncooked
2 cups Miracle Whip (I use the Lite)
2 teaspoons sugar (You can use Equal or Sweet and Low)
1 (4 ounce) jar Bacons bacon bits (you can also use crumbled leftover bacon)
2 cups cheese, shredded
1 Layer all of the above vegetables in order, evenly.
2 Cover with plastic wrap securely and refrigerate overnight.
1/2 cup granulated sugar
3 teaspoons cinnamon
1/2 cup butter
1 cup packed brown sugar
1 (8 ounce) package cream cheese
2 (12 ounce) cans refrigerated biscuits (10 count)
1 1/2 cups coarsely chopped walnuts
1 Preheat oven to 350 degrees.
2 Mix granulated sugar and cinnamon.
3 In a sauce pan, melt the butter and brown sugar over low heat, stirring well; set aside.
4 Cut the cream cheese into 20 equal cubes.
5 Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese.
6 Sprinkle 1/2 cup of the nuts into the bottom of a bundt pan. Place half the prepared biscuits on top of the nuts.
7 Sprinkle with cinnamon sugar, pour half the melted butter mixture over the biscuits, and sprinkle on 1/2 cup nuts.
8 Layer the remaining biscuits on top, sprinkle with remaining cinnamon sugar, pour the remaining butter mixture and sprinkle with remaining nuts.
9 Bake for 30 minutes and then remove from oven and let cool 5 minutes.
10 Place a plate on top and invert.