Campground Sausage Dip

 

Campground Sausage Dip

I am sure you are familiar with the quote, “Life happens while you are making other plans.” Unfortunately, sometimes we aren’t fully aware of this until “life happens.”

I am not complaining, but for almost a year now, that’s exactly how it’s been for me. It seems like it has been one thing after another, after another, after another. Thankfully, I have an incredible support team of family and friends. And, I think that maybe I can finally see the light at the end of the tunnel.

With all the madness slowing down a bit, Greg and I could finally get away for a few days. We took the camper, met some friends at a nearby park, and just relaxed. Greg reminded me of how I typically obsess over menus, recipes, and groceries for trips like this, but I even surrendered that. It could have been the most relaxing camping trip to date.

One afternoon at camp, we whipped up this fantastic warm dip. It was packed with delicious flavors, and we could cook everything on the grill. I am calling this Campground Sausage Dip. You can add various ingredients to this dish; we used what we had on hand. We served the dip with corn chips and carrot sticks for a great afternoon treat.

Campground Sausage Dip

Course Appetizer
Author Amye Melton

Ingredients

  • 1 pound hot breakfast sausage cooked, crumbled, and drained well
  • 2 8-ounce packages cream cheese room temperature
  • 1 cup sour cream
  • 1 cup shredded sharp cheddar cheese
  • 1 10-ounce package frozen sweet corn thawed and drained
  • 1 10-ounce can Rotel diced tomatoes and green chiles
  • 1 4-ounce can diced green chiles
  • 2 large fresh jalapeño peppers seeds removed and diced
  • 1/2 cup sliced green onions plus additional to garnish top
  • kosher salt and black pepper to taste

Instructions

  • Preheat oven to grill to 350℉.
  • Add the sausage, corn, Rotel, chiles, jalapeños, onions, salt and pepper and mix well. Taste for seasoning. At this point you could always stir in additional salt and pepper, or add some taco seasoning, cumin powder, or maybe some cayenne pepper.
  • Spray a serving dish or skillet with cooking spray. Pour mixture into the dish. Bake in preheated oven or grill until hot and bubbly.
  • Top with additional sliced green onions and serve with corn chips.

Notes

This would be great garnished with fresh, chopped cilantro.  

Candied Bacon Smokies

Candied bacon smokies

Have you ever been caught unprepared for a holiday gathering? It was on your calendar, but you overlooked it until the last minute. Better yet, you forgot to put it on your calendar. Then to top it off, you have to make a dish to take.

We all need a few hat tricks up our sleeves during the holidays. Recipe hat tricks, that is. This recipe is the easiest recipe ever, but I promise they will be the hit of the party! Everyone loves these. Not only are they fantastic, but this dish also works well for breakfast, brunch, luncheon, or dinner.

I always have the ingredients to the Candied Bacon Smokies on hand. Without a doubt, I will make this recipe once or twice during the holidays. I am usually doubling the recipe too.

Give these little gems a try this holiday season. You will not be sorry that you did!

Candied Bacon Smokies

Course Appetizer
Author Amye Melton

Ingredients

  • 1 (12-ounce) package Little Smokies
  • 1 pound thick sliced bacon cut into thirds
  • 1/2 cup light brown sugar packed
  • 1/2 teaspoon garlic powder optional
  • 1/4 teaspoon cayenne pepper optional

Instructions

  • Preheat oven to 400℉ and line a large baking sheet with parchment paper, set aside.
  • Mix sugar, garlic powder and cayenne powder in a small bowl, set aside.
  • Wrap each little smokies with a piece of bacon and secure with a toothpick. Roll in sugar mixture and place on prepared pan.
  • Bake until bacon is crisp, 30 to 35 minutes.
  • Cool a few minutes on the pan, then remove to a serving dish.
  • Can be served warm or at room temperature.

Sausage, Bean, and Spinach Dip

Sausage, Bean, and Spinach Dip

It’s that time of year again!  Football season is upon us, and tailgating has started again.  Football season is one of my favorite times of the year.  I know this will come as a shock to some, but it’s not because of the football.  It’s most definitely because of the tailgating.   
 
I love the time with friends, and I love tailgating food!  There, I said it.  I simply do not understand football.  My son played all through high school, now he’s a high school coach, and I love going to his games.  I love to watch him coach, and I enjoy the pregame party.  Living where I live, I could actually lose friends with this revelation!    
 
Sausage, Bean, and Spinach Dip is a recipe that I have been making for years.  The warm, cheesy deliciousness is addictive! 
 
To keep warm, wrap a few bricks with aluminum foil.  Heat in a hot oven.  Place a towel in the bottom of a cooler, then top with the bricks and another towel. Place the dip on top, and you are ready to go!  Serve this incredible dip with Fritos Corn Chip Scoops. 

Sausage, Bean, and Spinach Dip

Course Appetizer
Author Amye Melton

Ingredients

  • 1 medium sweet onion diced
  • 1 red bell pepper diced
  • 1 pound hot ground pork sausage
  • 2 garlic cloves minced
  • 1 teaspoon chopped fresh thyme
  • 1/2 cup dry white wine
  • 1 8-ounce package cream cheese softened
  • 1 6-ounce package fresh baby spinach coarsely chopped
  • 1/4 teaspoon salt
  • 1 15-ounce can pinto beans drained and rinsed
  • 1/2 cup shredded Parmesan cheese
  • Fritos Corn Chips

Instructions

  • Preheat oven to 375° F.
  • Cook diced onion, red bell pepper, and sausage in a Dutch oven over medium-high heat, stirring often until meat crumbles and is no longer pink. Drain.
  • Stir in garlic and thyme and cook 1 minute.
  • Stir in wine and cook until liquid has almost completely evaporated.
  • Add cream cheese and cook, stirring constantly, until cream cheese is melted.
  • Stir in spinach and salt and cook until spinach is wilted. Gently stir in beans.
  • Pour mixture into a 2-quart baking dish or skillet; sprinkle with Parmesan cheese.Bake at 375° for 18 to 20 minutes, or until golden brown.
  • Serve warm with corn chip scoops.

Hummus

Hummas

I know it’s no surprise to some, but I love appetizers. One of my favorite things is to go out with my husband or friends, and rather than ordering a complete meal, we split appetizers. We have even started having appetizer night when we camp.

Today’s recipe is for hummus. Homemade hummus is hands-down better than any store-bought hummus! It is also easy to make! However, finding tahini in my neck of the woods can be hit or miss. Therefore, I will include a recipe below for homemade tahini. If you plan to make homemade tahini, make it first.

To make the creamiest hummus, remove the skin from the chickpeas. Gently pinch the pea, and the skin will come off very quickly. Removing the skin is certainly not a requirement for delicious hummus, but it will be creamier.

Hummus is excellent served with carrots, cucumbers, pita chips, naan, or even on sandwiches and wraps. Of course, you can also jazz up your hummus and make amazing flavors. Use your imagination for all kinds of possibilities. Roasted red pepper, roasted beets, or black olives are a few of my favorite!

Hummus

Course Appetizer
Author Amye Melton

Equipment

  • Food Processor

Ingredients

  • 1 (15-oz. can) chickpeas rinsed and well-drained
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup tahini (homemade tahini recipe follows)
  • 1 small garlic clove minced
  • 2 tablespoons extra-virgin olive oil plus more for serving
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 2-3 tablespoons cold water
  • paprika to sprinkle on top before serving

Instructions

  • In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute. Scrape the sides and bottom of bowl, then process a minute more.
  • Add the olive oil, minced garlic, cumin, and salt and process about 30 seconds. Scrape down the sides and bottom of bowl and process a few more seconds.
  • Add half of the chickpeas to the mixture and process for 1 minute. Scape the sides and bottom of the bowl and add the remaining chickpeas. Process another 1-2 minutes, or until smooth. Mixture will be thick.
  • Add 2-3 tablespoons of cold water until you reach the perfect consistency.
  • Taste for salt and add more is needed.
  • Spoon into a bowl. Drizzle with olive oil and sprinkle with paprika and chopped fresh parsley, if desired.
  • Store in airtight container and refrigerate up to one week.

Homemade Tahini

Course Appetizer
Author Amye Melton

Equipment

  • Food Processor

Ingredients

  • 1 cup sesame seeds
  • 2 - 4 tablespoons canola oil
  • pinch kosher salt optional

Instructions

  • Add sesame seeds to a wide, dry saucepan over medium-low heat and toast seeds, stirring constantly until the seeds before fragrant and very lightly colored, but not brown. Be very careful because the sesame seeds can burn quickly.
  • Transfer toasted seeds to a baking sheet or large plate to cool completely.
  • Add cooled sesame seeds to the bowl of the food processor and process until the look crumbly.
  • Add 3 tablespoons of the oil then process for 2 to 3 minutes more, stopping to scrape down the sides and bottom of bowl a couple of times. Check the tahini's consistency, it should be smooth, not gritty and should be pourable. You may need to process for another minute or so or add more oil, a teaspoon at a time, until the correct consistency is reached.
  • Taste before adding salt. Process a few more seconds.
  • Store tahini covered in the refrigerator for up to one month. Stir well before using.

Fruit Dip

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I may have mentioned; I AM GOING TO BE A GRANDMA! Who knew I would be this excited? It will be my first, and he is due in July. Yes, it’s a boy. I think watching Ashley grow and show more has added to my excitement. I suppose it seems real now.

We are doing a drive-by baby shower in a few weeks. I love finger foods and appetizers; however, my friends have talked me out of the typical shower foods for the drive-by. Instead, we will be passing out a small treat and a bottle of water. Even though I do like finger foods, maybe we should have done showers like this the whole time! This may be the easiest shower I have ever given!

The truth is, I have always been a sucker for more than just the food. I have a huge collection of antique luncheon plates with cups that I have never used. Not even one time! I can not bear to part with them, though. I fully intend to have a luncheon one day with cute little sandwiches and delicious finger foods and maybe some of that tasty coffee punch. Who wants to come?

This scrumptious fruit dip would definitely be on the menu! This recipe comes from my cousin, Nancy. It’s easy and creamy and so wonderful with fresh fruit. When serving this, I like the look of mini fruit kabobs. Give this dip a try with the delicious fresh fruit that is available now in most stores.

Fruit Dip
 
Author:
 
Ingredients
  • 1 (8-oz.) pkg. cream cheese, softened
  • 1 (8-oz.) can crushed pineapple, undrained
  • 5 tbsp. vanilla instant pudding (from a large box of mix)
  • ½ c. cream of coconut
  • 1 tsp. freshly squeezed lemon juice
Instructions
  1. Beat cream cream cheese until smooth, add pineapple, pudding, cream of coconut, and lemon juice and beat until mixed well. Serve with fresh fruit. Store in the refrigerator.