Sausage Mushroom Dip!

This recipe comes from fellow blogger, Sophia, from over at Sentiments from my Kitchen.

You've seen some of her recipes here before and you'll be sure to see some more! She has a great collection and our tastes seem very similar.

Of course, I made an adjustment to it to fit me better. Her recipe called for a half pound of the sausage but I put the whole pound in to make it chunkier. I did use just plain pork sausage but if you use the sage or hot and spicy variety, I would start with the half pound, taste test it and then add more if you want. Her recipe didn't say to chopped up the mushrooms but I went ahead and did that since some of them were big. I couldn't imagine trying to scoop it up with a chip!

Sausage Mushroom Dip

2 cans cream of mushroom soup
2 8 oz. blocks of cream cheese, softened
1 small can of diced green chiles
3 green onions, chopped
1 can of mushrooms, drained and chopped
1 soup can of milk (or thin to the consistency you like) I used about 2/3 of the can
1 pound of roll sausage, browned well, crumbled and drained

1. In a large saucepan add the soup, cream cheese, chiles, green onions, mushrooms, cooked sausage and desired amount of milk. Mix well over medium heat until cream cheese melts and flavors are blend well.
2. Serve warm (a slow cooker works well) with tortilla chips or crackers.

Thanks for stopping by my kitchen!

Fresh Cranberry Salsa!

Curtis called from work the other day and asked if we had anything in the house I could make for his work party that night. Being the wonderful person that I am, :) I told him that I would take care of it.

I knew I didn't want to make one of my old tried and trues and also I knew just where I wanted to go to find something new....to Sophia's cooking blog. I've tried several of her recipes before and have never been disappointed. I was entirely comfortable trying something new for that evening if it was from her.

I came across this recipe for Fresh Cranberry Salsa on her blog last year and printed it out. I never got the chance to make it so when I saw it again, I knew this was it. After I dropped Allison off at school, I ran to the store and picked up the couple items that I didn't have. One of the things that really appealed to me was she said it only took 5 minutes to put together. Now that's my kind of recipe! Oh, and did I mention it's so yummy too! Thanks Sophia!

Just one note before you read the recipe. Sophia's recipe calls for a whole bunch of green onions. When I bought the bunch, it was unusually large. I think there were about 12 onions in the bunch. I figured I would start with 3 and then add more if needed. Three ended up being perfect for me but if you want more, have at it!

Fresh Cranberry Salsa

Ingredients:

1 bag fresh cranberries
3 green onions, chopped down to an inch from the end
1 jalapeno pepper, seeded then chopped
2 Tbsp. chopped cilantro (about 1/4 of a bunch is what I used)
1/2 cup sugar
1/2 tsp. cumin (can add more up to 1 tsp.)
16 ounces of cream cheese (2 blocks)

Instructions:

1. Put the cranberries, greens onions, jalapeno pepper and cilantro into a food processor and chop finely.
2. Next add the sugar and cumin and mix well.
3. Spread 16 ounces of cream cheese, softened, into platter or serving dish.
4. Spread salsa on top of cream cheese.
5. Garnish with chopped cilantro.
6. Serve with crackers or chips.

Thanks for stopping by my kitchen!

Chicken Spread Ball!

Long time no post! If you read my other blog, you know I've been busy and to keep my sanity I had to easy up on a few things. Blogging was one of them. I hope you are still out there because I am back with more recipes.

This one is from my best friend's Mother, Sandy or as Allison calls her...Grandma Sandy. On New Year's Eve I make several dinner plate size platters of appetizers for the three of us. It's nothing fancy. We just spread them out on the coffee table and treat ourselves to our little New Year's Eve celebration.

This particular recipe is one of my very favorite appetizers. I've taken it with me to several places and some one is always sure to ask for the recipe. It is so simple. I hope you love it as much as I do! My favorite cracker to have it on is Wheat Thins. Triscuits is a close second and I think Sandy serves it with Chicken in a Biscuit crackers. To tell the truth, I don't think you could go wrong with any cracker so pick your favorite!

Chicken Spread Ball

Ingredients:

1 can Underwood chicken spread

1 (8 oz.) cream cheese, softened

1 tsp. soy sauce

1 tsp. chopped onion (I may be bad but I use the minced dried onions)

1 tsp. mayo

Directions:

~Mix all together and roll in chopped parsley. (I use dried parsley and I don't even roll it. I just put it in a bowl and generously sprinkle it on top.)

~Serve with crackers.

Thanks for stopping by my kitchen!