1 package (8 oz) cream cheese, softened
1 cup (4 oz) shredded cheddar cheese
1 cup (40z) shredded Monterrey Jack cheese
1 jar bacon bits
1/4 tsp salt
1/4 tsp chili powder
1/4 tsp garlic powder
1 lb fresh jalapenos, halved & seeded*
1/2 cup bread crumbs
~Preheat oven to 300
~On lightly greased cookie sheet, lay out jalapeno pepper halves – set aside
~In large bowl combine first 7 ingredients; mix well**
~Spoon approximately 2 tablespoons of cheese mixture into each pepper half
~Lightly press bread crumbs onto each cheese filled pepper
~Bake for 20 for spicy; 30 minutes for medium; 40 minutes for mild
*When seeding peppers always use gloves and avoid touching your face
**For an extra kick, add 1/2 – 1 lb spicy sausage, fully cooked and drained to cheese mixture before filling the peppers
1 can crescent rolls
1 package Brown ‘n Serve sausage links, sliced
2 cups Monterrey Jack cheese, shredded
4 eggs
1/4 cup milk
Salt & Pepper to taste
~Preheat oven to 400
~In 9 x 13 pan, spread out crescent rolls, pressing “seams” closed
~In large bowl combine eggs, milk, salt and pepper
~Place sausage link slices on crescent roll crust
~Sprinkle evenly with cheese
~Pour egg/milk mixture cheese
~Bake for 20 – 25 minutes
Thanks Nanny!
1 lb Italian Sausage
1 lb Chorizo Sausage
5 cans RoTel
6 packages cream cheese
~Place cream cheese in crok pot and allow to melt, checking & stirring often
~Meanwhile, fry sausage (you can use alternate types of sausge depending on preference – chorizo will make the dip hot/spicy), drain and set aside
~Once cream cheese is melted, add RoTel and mix thoroughly. Allow to “cook” 10 minutes
~Add sausge, stirring well and allow to “cook” for another 30 – 45 minutes
~Serve with tortilla chips.
You can adjust the quantity of the recipe – general rule is 1 more package of cream cheese than cans of RoTel. Meat quantity is adjusted to preference.
