Cheesy Sausage and Potato Casserole

contributed by Kelley Hutchinson

3-4 cups potatoes, peeled & cubed
1 Lb smoked sausage (or ham or keilbasa)
1 cup diced onion (or 1/2 cup diced green onion)
4 Tbsp butter
4 Tbsp flour
2 cups milk
1/2 tsp salt
1/4 tsp pepper
1/2 lb Velveeta (or shredded sharp cheddar cheese)
1/2-1 cup shredded sharp cheddar cheese (or french fried onions)
1/2 tsp paprika

– preheat to 350 degrees
– boil potatoes until tender (apprx 10 mins?)
– cut sausage in half lengthwise, then chop into “half moon” slices & fry up lightly on stove top with the onions
– put drained potatoes & meat/onions into lightly greased 2 qt casserole dish and toss gently
– mix the butter, flour, milk, salt, pepper & velveeta together in the fry pan, whisking constantly until heated thru & smooth
– pour the white cheese sauce over the meat & taters, sprinkle the cheese (or fried onions) over the top & then sprinkle w/ the paprika
– bake for 35-45 mins until golden brown on top

Cavatini

contributed by Michelle Anderson

1lb sausage

1/2lb hamburger (I use all sausage 2 rolls)

8oz jar of taco sauce

16oz jar of your favorite spaghetti sauce

1lb of mozzarella cheese (more or less depending on taste)

Brown meat and drain.  Add sauces and simmer.  While sauce simmers, boil 1lb of your favorite pasta shape (we like penne, shells, or bow ties)  When noodles are done, drain and mix with sauce, pour into 9×13 pan (or whatever works) and cover with cheese and bake @ 350 until sauce is bubbly and cheese is melted.

Breakfast Braid

contributed by Jaime Cecil
Ingredients
• 1/2 cup milk
• 4 ounces cream cheese, softened
• 8 eggs
• salt and pepper to taste
• 2 (8 ounce) packages refrigerated crescent roll dough
• 4 ounces cooked ham, thinly sliced
• 1 cup shredded Cheddar cheese
Directions
1. Preheat oven to 375 degrees F (190 degrees C).
2. Beat milk and cream cheese together until smooth. Mix in eggs, and season with salt and pepper. Heat a lightly oiled skillet over medium high heat and cook egg mixture until eggs are almost set.
3. Arrange the crescent rolls from one package into a rectangle shape on top of a lightly greased cookie sheet. Place rolls from remaining package along the edges of the two long sides of the rectangle, with the broad half of the rolls on top of the first layer of rolls, and the pointed ends extending over the sides of the pan.
4. Arrange the ham in a layer down the center of the dough. Spoon the cooked egg mixture on top of the ham and then sprinkle the cheddar cheese on top of the eggs. Bring the corners of the rolls together over the cheese to form a ‘braid’ shape.
5. Bake in preheated oven for 25 to 30 minutes, until cheese is melted and rolls are golden brown.

Bubble Pizza

contributed by Angie Landon

1 tube of plain Pillsbury biscuits, cut up into squares

1/2 lb to a pound of ground beef, browned (or sausage)

1 jar of pizza sauce

1 package of pepperoni (hormel or similar–optional)

any pizza veggies that you like

mozzerella and cheddar cheese

preheat oven to 400

grease a 9×13 pan and place cut up biscuits in a single layer (or as close as you can get) on the bottom

combine your prepared ground beef, sausage, pepperoni, etc., and the pizza sauce, spread over biscuits

top with veggies (mushrooms, green peppers, etc.)

bake at 400 for about 20-25 minutes

remove and top with mozzerella and cheddar cheese, bake another 5 minutes to melt cheese

Queso Sans Velveeta

contributed by Laura Woloshun Thompson

Ingredients:

1/2 onion diced (about 1/2 a cup)

4 cloves of garlic, minced

…3 serrano peppers, diced

3 jalepeno peppers, diced

2 tbs butter

2 tbs flour

1 cup of milk

6 cups shredded cheese-any combo of Longhorn cheedar and Monterrey Jack

1/2 cup cilantro, chopped

2 plum tomatoes, peeled and diced (or 1 cup of canned tomatoes, drained)

1/2 cup sour cream

salt to taste

Melt butter in saucepan over low/medium heat. Cook the onions and peppers for about 5 minutes or until onions are translucent

add garlic, cook for another minute

whisk the flour into the butter veggie mix, cook about 30 seconds

add milk to the pot, cook on medium, whisking constantly until sauce is thick, about five minutes (this actually took about 1 minute for me…I had a very thick white sauce in a very short time, so I didn’t cook the full five minutes)

Stir in the cilantro and tomatoes

Turn heat down to low, and a 1/4 cup at a time, slowly add the shredded cheese, stiring into the white sauce completely until totally melted, repeat until all 6 cups of cheese are in your mixture

Stil in sour cream

add salt to taste

Laura’s Notes:

Even though I used all 6 peppers, my queso had absolutely no bite. Possibly because I seeded them? But I would have thought that some of the spiciness would have made it in!! Frustration number 1. Secondly, this dip would probably benefit from some sort of spicy (or regular) sausage browned and mixed in…it’s just a bit bland and has little texture, which is wierd considering you have chunks of tomato, onion, and peppers. And I would use a higher percentage of white cheese to cheddar. I used a regular medium cheddar, not Longhorn…but the cheese seemed a bit overwhelmingly cheddary. So anyway…that’s that!!! Let me know if you make it with great success! Would love to hear any changes you make!!!