1 can (16.3 oz) refrigerated biscuits (like Pillsbury Grands)
1/2 cup pizza sauce
1 cup cooked crumbled sausage
1 cup shredded mozzarella cheese (4 oz)
Press each biscuit into 5-inch round. Place on ungreased large cookie sheet. Spread 1 tablespoon pizza sauce on half of each round to within 1/2 inch of edge; top each with 2 tablespoons each of the sausage and cheese. Fold dough over filling; press edges with fork to seal. Bake at 375°F 12 to 15 minutes or until golden brown.
Brown Sugar Smokies
1 lb bacon
1 (16 oz) package little smokie sausages
1 cup brown sugar
Preheat oven to 350 degrees. Cut bacon into thirds and wrap each strip around a little sausage. Place the wrapped sausages on wooden skewers, several to a skewer. Arrange the skewers on a baking sheet and sprinkle them liberally with brown sugar. Bake until bacon is crisp and the brown sugar melted.
Grilled Sausage Stuffed Jalapenos
1 (12 oz) package ground sausage
1 (8 oz) package cream cheese, softened
2 cups cheddar cheese
15 jalapeno peppers
1/2 lb sliced bacon, cut in half
Preheat oven to 375 degrees or warm grill. Place ground sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain sausage and place in a medium bowl. Mix with the cream cheese and cheddar cheese. For this next few steps, WEAR GLOVES! Cut jalapenos in half lengthwise. Remove seeds. Stuff each jalapeno half with equal portions of the sausage and cream cheese mixture. Wrap with half slices of bacon. Secure bacon with toothpicks. Arrange wrapped jalapenos in a large, shallow baking dish. Bake in preheated oven for 20 minutes, or until the bacon is evenly brown or grill (carefully!) on BBQ pit.
Buffalo Chicken Egg Rolls
4 ounces cream cheese, softened
6 tablespoons Buffalo wing sauce
2 cups chopped cooked chicken
4 ounces bleu cheese, crumbled (optional)
1/2 cup minced celery
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
12 egg roll wrappers 6 1/2” x 6 1/2” each
1 – 2 tablespoons water
Vegetable oil or peanut oil, for frying
Bleu cheese or Ranch dressing and additional Buffalo wing sauce for serving
In a medium bowl, mix the cream cheese and wing sauce; add in the chicken, bleu cheese, celery, salt and pepper, mix to fully combine.
Working with 1 egg roll wrapper at a time, place the wrapper with one corner of the diamond closest to you. Place 2 – 2 1/2 tablespoons of the chicken mixture in the bottom center of the wrapper. Roll the corner closest to you over the filling. Brush the 3 remaining corners with water. Fold in the sides of the wrapper and continue rolling the egg roll up until it is closed. Press to seal, set aside, and continue with the remaining wrappers and filling.
In a large non-stick skillet, pour oil to a depth of 1/2 inch. Heat the oil to approximately 350 degrees. Fry the egg rolls, in batches, for about 2 – 3 minutes or until golden brown, turning occasionally. Drain on paper towels.
Serves with bleu cheese dressing and additional Buffalo wing sauce on the side.
1 (8 oz) package cream cheese
1 (8 oz) package sour cream
1 oz Ranch salad dressing mix
1 (10 oz) can Rotel diced tomatoes and green chilies
Mix all ingredients, adding one at a time, then chill. Serve with Wheat Thins or tortilla chips.
From Real Mom Kitchen.
Slow Cooker Shredded Buffalo Chicken
4-5 skinless, boneless chicken breast halves
1 (12 oz) bottle buffalo wing sauce, divided
1/2 (1 oz) package dry ranch salad dressing mix
2 tablespoons butter
2 packs of soft rolls (like kings Hawaiian brand rolls)
Place the chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. Cover and cook on low for 6-7 hours. Once the chicken has cooked, drain the liquid if any, add the butter, the rest of the buffalo sauce, and shred the meat finely with two forks. Serve with rolls and coleslaw with blue cheese or ranch dressing if desired.
Chicken-Bacon-Ranch Pizza Sticks
1 can refrigerated classic pizza crust
1/3 cup ranch dressing
2 cups shredded cooked chicken breast
1/3 cup cooked real bacon pieces (from a jar or package)
1/2 cup chopped green onions (8 medium)
2 1/2 cups shredded Cheddar-Monterey Jack cheese blend (10 oz)
Additional ranch dressing for dipping
Heat oven to 400°F. Lightly grease cookie sheet with shortening or cooking spray. Unroll pizza crust onto cookie sheet; press to spread dough out into an even layer. Spread 1/3 cup dressing over dough with back of spoon. Sprinkle chicken, bacon and half of the green onions over dressing in even layers. Top with cheese.
Bake 10 to 12 minutes or until crust is lightly browned and cheese in center is bubbly. Sprinkle with remaining half of green onions. Cool slightly. Cut into about 1 1/2-inch-wide strips. Serve with additional dressing for dipping.
Creamy Avocado Dip
2 sliced avocados
1 cup sour cream
1/2 cup packed fresh cilantro leaves
1 tablespoon lime juice
1 finely chopped jalapeno
1/2 teaspoon coarse salt
Tortilla chips, for serving
In a food processor, combine avocados, sour cream, cilantro, lime juice, jalapeno, and salt. Pulse until smooth, scraping down sides as necessary. Serve with tortilla chips.
This recipe is from Martha Stewart.
Cheesy Cheeseburger Man Dip
1/2 pound ground beef
6 strips bacon, cut into 1 inch pieces
1 small onion, diced
1 clove garlic, chopped
4 ounces cream cheese, room temperature
1/2 cup sour cream
1/4 cup mayonnaise
1/2 cup mozzarella, shredded
1/2 cup cheddar cheese, shredded
1 tablespoon worcestershire sauce
2 tablespoon ketchup
Cook the ground beef in a pan over medium heat, set it aside and drain the grease from the pan. Cook the bacon in the pan until crispy, about 6-10 minutes, set aside and drain all but a tablespoon of the grease. Add the onion and saute until tender, about 5-7 minutes. Add the garlic and saute until fragrant, about a minute. Mix the ground beef, bacon, onions and garlic, cream cheese, sour cream, mayonnaise, mozzarella, cheddar, worcestershire sauce and ketchup and pour it into a baking dish. Bake in a preheated 350F oven until the top starts turning a light golden brown and then sides are bubbling, about 20-30 minutes.
Philly Cheesesteak Dip
1 tablespoon vegetable oil
1/2 pound finely sliced ribeye, roughly chopped
2/3 cup finely chopped yellow onion
1 (15 ounce) jar cheese spread (such as Cheez Whiz)
Freshly ground black pepper
Heat oil in a medium saucepan over high heat until shimmering. Add steak and cook until well browned, about 2 minutes. Season with salt and pepper to taste. Transfer steak to a plate, leaving as much fat in pan as possible. Reduce heat to medium-high. Add onion and cook, stirring occasionally, until softened and browned around edges, about 5 minutes. Stir in cheese sauce and heat until smooth and saucy, stirring occasionally. Stir in steak. Transfer to a bowl and serve immediately.