Smoky Cheese Ball

This recipe is super easy & amazingly delicious. The first time I made this was for one of my class lunches years ago. I made two of them, one for home & one to take. Both of them were devoured. This is one of our favorite get together recipes & it's always a huge hit! 

Ingredients~

2 cups shredded smoke cheddar cheese

1/2 cup butter or margarine

2 Tbsp milk

2 tsp A1 Steak Sauce

1 cup finally chopped nuts (pecan, walnut, or almond)

Crackers

Directions~

 Combine cheeses & margarine or butter in a medium mixing bowl. Bring to room temperature. 

Add milk and steak sauce & beat until fluffy. Cover and chill for 4 to 24 hours.

Shape mixture into a ball. Roll in nuts. Serve with crackers

Jalapeno Pinwheels

This is a wonderful & simple appetizer from my sister-in-law, Reign. These keep really well in the fridge so you can make them 2 or 3 days ahead of when you need them or just make some up to keep in the fridge for snacking. Wade devours these so trying to keep a stash of them is impossible around here, lol. They are a huge favorite, even the kids love them!

Ingredients~ 
1 pkg. flour tortillas 
8 oz. softened room temp cream cheese 
1 pkg sliced ham (lunch meat)
1 jar chopped jalapeno peppers

Directions~

In a bowl mix the cream cheese with two or three heaping tablespoons of canned, diced jalapeno.
Stir together until well mixed.

Divide the cream cheese mixture equally on four or five flour tortillas & spread evenly.
Top with ham, slice ham to fit if needed.
Roll each tortilla up tightly and place in the fridge for at least 30 minutes.
Remove from fridge & cut into 3/4 inch slices. 

Variation~  Add 2 tablespoons of finely chopped, fresh cilantro to the cream cheese. 

Grilled Bacon Jalapeno Wraps

This is a super easy recipe for cookouts & get togethers. Everyone loves them & they disappear fast.


Ingredients~
6 fresh jalapeno peppers, halved lengthwise and seeded
1 (8 ounce) package cream cheese
12 slices thin bacon

Directions~
Preheat oven to 425.
Spread cream cheese into jalapeño halves. Wrap wirh bacon.
Place onto a lightly greased cookie sheet and bake for about 25 minutes or until bacon is crispy.

*Mini Sausage Chimichangas

Ingredients

1 (12 ounce) package Hot Flavor Jimmy Dean Hot Pork Sausage
1/4 cup finely chopped onion
1/2 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon minced garlic
2 tablespoons fresh lime juice
4 ounces Mexican style shredded cheese
1 (16 ounce) package egg roll wrappers
1 cup canola oil

Directions

1.In a large skillet, cook sausage, onion, cumin and chili powder over medium-high heat, stirring frequently until meat is thoroughly cooked and no longer pink. Stir in garlic, remove from heat; set aside to cool 5 minutes.
2.Transfer sausage to a large mixing bowl; stir in lime juice and cheese. For each chimichanga, place 2 rounded tablespoons of mixture on egg roll wrapper; roll according to package instructions.
3.To cook: in a wok, Dutch oven or fryer, add oil to a depth of 3 inches; heat to 375 F. Fry 3 or 4 at a time about 3 minutes or until deep golden brown; drain on paper towels. Serve with sauce if desired (see recipe below).

OAMC~ Make a triple batch, separate & freeze the mixture. Then just defrost, spoon into the egg rolls & cook them up in no time.

Crack Dip~

This scrumptious & highly addictive creamy dip came to us from Sean's wife, Jacki. It quickly became a family favorite and is requested for every family gathering. 

Crack Dip

Ingredients
2 (16oz) packages of hot Jimmy Dean Pork Sausage
2 (8oz) packages of Philadelphia Cream cheese
2 (10oz) cans of Mexican Rotel

Directions
1.In a large skillet, cook sausage and over medium-high heat, stirring frequently until meat is thoroughly cooked and no longer pink. Drain.
2.In a crock pot, mix cooked sausage, cream cheese, & Rotel, stirring frequently until melted.
3.Turn crockpot to low & enjoy. (Serve with Tortilla Scoops)

Watch carefully, it will burn easily.