Sausage and Corn casserole

1 lb. Sausage

15 oz can cream style corn

8 oz sour cream

8-1/2 oz package corn bread mix

2 eggs

1/4 C red, green or jalepeno pepper (optional)

Preheat oven to 350.  In a skillet, crumble and cook sausage until brown.  Drain on paper towels. In a bowl, combine all ingredients except sausage.  Stir until eggs are thoroughly mixed.  Stir in sausage.  Pour mixture into a greased 2 qt. casserole (loaf pan).  Bake 60-70 minutes until golden brown.

**I have made this twice and omitted the peppers both times so I'm not sure what it would be like with them.

**Original recipe from Stephanie Patterson

Chicken Puffs

This is a horrible picture but these were tasty! I love trying new recipes and this was definitely worth it! This filling is also really good on toast! Mine didn't turn out as pretty as I would like so I hope yours do.

Ingredients

2 skinless, boneless chicken breast halves - cubed

3 tablespoons chopped onion

3 cloves garlic, peeled and minced

3/4 (8 ounce) package cream cheese

6 tablespoons butter

3 (10 ounce) cans refrigerated crescent roll dough

Directions

In a medium saucepan over medium heat, slowly cook and stir skinless, boneless chicken breast halves, onion and garlic. Cook until onions are tender and chicken is lightly browned.

In a medium bowl, blend chicken mixture, cream cheese and butter until creamy.

Preheat oven to 325 degrees F (165 degrees C).

Unroll croissants and divide in half to create 12 rectangles. Place approximately one tablespoon of the chicken mixture on each rectangle. Fold into balls.

Arrange balls on a large baking sheet. Bake in the preheated oven 12 minutes, or until golden brown.

Meatball Sub Casserole

Ingredients:
1/3 Cup of chopped onions
1/4 Cup of seasoned bread crumbs (I used roasted garlic)
3 Tbs. shredded asiago cheese (original recipe called for grated parmesan)
1 lb. ground beef
1 loaf of italian bread (I used italian bread with cheese)
8 oz. cream cheese, softened
1/2 Cup mayonnaise
1 tsp. Italian seasoning
1/4 tsp. pepper
2 Cups shredded mozzarella cheese, divided
1 Jar (28 oz) of spaghetti sauce
1 Cup water
2 garlic cloves, minced

Directions:
In a bowl, combine onions, crumbs, and asiago (parmesan). Add beef and mix well. Shape into 1-in. balls; place on a rack in a shallow baking pan. Bake at 400 for 15 minutes or until no longer pink. Meanwhile, rip italian bread into 2-in. pieces. Arrange bread pieces in a single layer in an ungreased 13X9 baking dish (all of the loaf may not be used).

Combine cream cheese, mayo, Italian seasoning, and pepper; spread over the bread. Sprinkle with 1/2 Cup of mozzarella. Combine sauce, water, and garlic; add meatballs. Pour over cheese mixture; sprinkle with remaining mozzarella. Bake, uncovered at 350 for 30 minutes or until heated thoroughly.

Side note: Do not use reduced fat or fat-free mayo.

**Recipe in part from Taste of Home.

Chicken Puffs

My new favorite! Oh my were they delish! This can be used as an entree (as I did) or a smaller version as an appetizer. My mouth is watering just thinking about them and I just got done eating them an hour ago.

Ingredients

2 skinless, boneless chicken breast halves

3 tablespoons chopped onion

3 cloves garlic, peeled and minced

1/8 tsp rosemary

1/8 tsp basil

1/8 tsp marjoram

1/8 tsp parsley

3/4 package cream cheese

6 tablespoons butter

3 (10 ounce) cans refrigerated crescent roll dough

Directions

In a medium saucepan over medium heat, slowly cook and stir skinless, boneless chicken breast halves, onion and garlic. Cook until onions are tender and chicken is lightly browned.

In a medium bowl, blend chicken mixture, cream cheese and butter until creamy.

Preheat oven to 325 degrees F (165 degrees C).

Unroll croissants and divide in half to create 12 rectangles. Place approximately one tablespoon of the chicken mixture on each rectangle. Fold into balls.

Arrange balls on a large baking sheet. Bake in the preheated oven 12 minutes, or until golden brown.

 

Delicious sausage, potato, corn chowder

I realized as soon as I logged in that it had been a while since I posted. I remember to take pictures and think about which recipes I want to post but then it gets delayed. This is my new favorite dish. It was incredible. I already want to make it again and we had it less than a week ago! I use a mixture of hot and regular sausage in most things I make with sausage. It made this dish so much better but know that you can obviously make it with just regular or just hot. :-)

Ingredients

• 1 pound bulk pork sausage (like I said I used a 1/2 hot sausage and 1/2 regular sausage)
• 1 cup coarsely chopped onion
• 4 cups cubed peeled potatoes (1/2-inch cubes)
• 4 cups water
• 1 teaspoon salt
• 1 Clove of fresh garlic (depending on your liking)
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon of basil
• 1/8 teaspoon pepper
• 1 (15.25 ounce) can whole kernel corn, drained
• 1 (14.75 ounce) can cream-style corn
• 1 (12 ounce) can evaporated milk

Directions:

1. In a soup kettle, cook sausage and onion over medium heat until meat is no longer pink; drain. Add the potatoes, water, salt, marjoram and pepper. (I have done this two different ways, browned sausage in my stockpot and then added or browned sausage in a frying pan then transfer to stockpot.)
2. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until potatoes are just tender. Add the corn, cream-style corn and milk; heat through.

**Every time I make this, I regret not doubling the recipe because we all love it!