Black Bean Salsa
Shea Harmon
2-15oz cans black beans, drained
1-16oz can whole kernal corn, drained
1-10oz can Rotel tomatoes
6 tbs lime juice
6 tbs vegetable oil
1 cup medium picante sauce
1/2 cup chopped purple onion
1/2 cup chopped cilantro
1 1/2 tsp ground cumin
*Serve with chips
Sausage Dip
Angie Haynes
1 pound of sausage
1 can of Rotel
1 8 oz. pkg. of cream cheese
Brown sausage, drain add cheese back with sausage and then add in
rotel. (I doubled the recipe)
1 can of Rotel
1 8 oz. pkg. of cream cheese
Brown sausage, drain add cheese back with sausage and then add in
rotel. (I doubled the recipe)
Sausage Bagels
Julie Hinds
1 pound sausage
2 cups of shredded cheddar
1 can cream of mushroom soup
3 to 4 Tbsp. mayonnaise
1 bag mini bagels, halved
Brown and drain sausage. Mix sausage, cheddar, soup and mayo. Spread mixture over bagels. Bake on 350 for 10 minutes.
2 cups of shredded cheddar
1 can cream of mushroom soup
3 to 4 Tbsp. mayonnaise
1 bag mini bagels, halved
Brown and drain sausage. Mix sausage, cheddar, soup and mayo. Spread mixture over bagels. Bake on 350 for 10 minutes.
2 comments:
Carolyn Tucker
Snowy Trail Mix
In a large bowl mix together:
3 cups pretzel sticks
1 1/2 cups corn cereal(we used Crispix)
3/4 cup pecan halves
1/2 cup cashews
1/2 cup dried cranberries
Melt either 12 ounces of white chocolate or white bark according to the package and slowly pour it over the mix, stirring gently. Cool and then break it into bite-size clumps. Makes about 10 cups.
What a fitting recipe to share on the first day of spring break and two inches of snow!!
I ate way too much of this stuff the night you brought it. I would love to have a big bowl of it, a good book and snuggle down by the fire today. But, alas, I have to go to work!!
Thanks for sharing, can't wait to make some myself. JENNIE
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