I made this incredibly yummy and gluttonous Queso Dip for a Cinco de Mayo dinner we hosted. My husband loves Queso and could have eaten the entire batch. Thank God we had our friends to share this with because it is not healthy! It was so easy to make because all you do is throw everything in the crock pot and in an hour or so it's ready to be gobbled up.
Crock Pot Queso Dip
From A Gilt Nutmeg
Printable Version
Ingredients
1 tub of hot sausage
2 lbs Velveeta, roughly cubed
1 package (8 ounces) of cream cheese
1 can of Rotel or other brand of diced tomatoes and green chiles
Tortilla chip for serving
Directions
Fry up the sausage and crumble it, making the pieces as small as possible. Place on paper towels on a plate to absorb some of the drippings. In the pot of your crock pot place the sausage, cubed Velveeta, cream cheese and can of Rotel. Turn the crock pot on high and in about half an hour stir to combine ingredients. Stir again in another half hour and everything should be melted together. Turn crock pot to warm setting until ready to serve.
With a layer of shredded hash browns on the bottom, this simple and easy breakfast casserole was a hit the two times I've made it so far for family and friends. As with most casseroles you can change it up to incorporate whatever you like in your eggs. We used turkey sausage but chopped veggies would also be delicious!
Hash brown, Egg and Sausage Breakfast Casserole
Modified From Allrecipes.com
Printable Version
Ingredients
2 pound package of frozen shredded hash browns, thawed
1 pound sausage
8 eggs
1/2 cup milk
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
salt and pepper to taste
12 ounces shredded cheese
Directions
Preheat oven to 350 degrees. Grease a 2 quart baking dish or 9X13 pan. Place the has browns in the bottom of the dish. Heat a skillet over medium and cook sausage until it is crumbly and evenly browned. Drain. Meanwhile whisk together the eggs, milk and spices. Pour over the potatoes. Layer half the cheese and sausage and then the remaining cheese.
Cover with aluminum foil. Bake in the oven for 1 hour. Remove foil and return casserole to the oven. Bake for about 10 more minutes until a knife inserted into the center comes out clean. Let stand for 5 minutes before cutting and serving.
After the birth of my daughter my parents came to stay with us for ten days and during that time my Mom and I set about to making several freezer to crock pot meals that I could just throw in the crock pot and use for a quick, easy dinner. This sausage, peppers, and onion recipe was for my husband as it contains ingredients that he loves. It had really great flavor and was excellent over pasta. I loved this recipe because it made six servings so I froze it into two separate batches and we enjoyed it twice.
Freezer to Crock Pot Sausage and Peppers
From Ring Around the Rosies
Makes two freezer bags, about three servings each
Printable Version
Ingredients
6 Italian sausages or chicken sausage
2 green peppers
1 red pepper
1 large onion
4 garlic cloves
2 cans Italian diced tomatoes
2 tablespoons Italian seasoning
Directions
Slice peppers and onions into thins slices. Mince the garlic. Split all ingredients into two gallon size freezer bags. Mix, lay flat, and freeze. Write on the bag: Add drizzle of olive oil and cook on low for 6 hours. Serve over pasta or fresh french bread with mozzarella cheese.
