Sausage Cream Cheese Dip

Submitted by Julie Twitchell

This is for all you football tailgate fanatics. I made this for my hubby's birthday dinner as an appetizer. Everyone loved it. It would be great for the Super Bowl or any family party.

8 oz block of cream cheese
1 can tomatoes and green chiles (aka Rotel), drained
1 lb breakfast sausage, browned and drained (I think turkey sausage would be great too)

1. Brown the sausage on the stove, and drain on paper towels.
2. Unwrap the cream cheese, and put it into your crockpot. Chop up the sausage and add on top. Drain the Rotel, and add it.
3. Cover and cook on low for about 90 minutes, or on high for 45. Stir well and eat with tortilla chips.

Cook's Note: I used my 1.5 quart crockpot, and it was the right size. You'll need to cut the recipe in half to fit the Little Dipper.

Frozen Peaches

Submitted by Julie Twitchell

Do you have peaches coming out of your ears? I don't either, but my parents do. They dropped off 2 bushels of peaches today before leaving town. UGH! What am I going to do with all of them? Well, here is my list of things to do:

1. Eat them as fast as we can!
2. Make peach raspberry jam! Try this recipe
3. Freeze them for smoothies!

I found a recipe from Alton Brown on the Food network site that I have adapted. Here it is:

• 1 pound peeled and pitted fresh peaches, cut into 1/2-inch thick slices
• 4 oz. sugar
• 1 tsp. ground children's vitamin C(I just use the Ball Fruit Fresh)

1. Place the sugar, Vitamin C or Fruit Fresh into a 1-gallon zip-top bag, seal and shake to combine.
2. Add the peaches and toss to coat well. Lay the bag flat on a counter and using a straw, suck out any remaining air in the bag. Label and freeze.

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Cake Pops

Submitted and Demonstrated by Brooke Butler

1 Box of your favorite Cake Mix

1 Tub of your favorite Frosting

1 Brick of your favorite Candy Coating 

Any kind of sprinkles, or candy for decorating

Sucker/Candy sticks 

1. Bake the cake according to the directions on the box.  
2. Once the cake is out of the oven and still hot, scoop it into a big bowl and add the frosting.  Since the cake is warm, it will help to soften the frosting.  
3. Once its well mixed, roll into bite sized balls, place them on a jelly roll pan and then freeze them for a bit.  Then, take them out of the freezer and dip the sticks only into the candy coating and then quickly stick it in the cake ball.  
4. Then freeze for another little bit.  Once hardened, hold the cake ball by the stick over warm candy coating and spoon the coating over the cake ball (if you swirl it in the pan the ball will fall off). 
5. Quickly add any candy or sprinkles before it hardens and freeze again.  Then enjoy! 

Chicken Tortellini Soup

Submitted by Heather Hinckley

1 cup carrots chopped
1/2 cup onion chopped
1/2 cup celery chopped
2 cups chopped cooked chicken
3 TB Margarine
3 TB all purpose flour
4 TB Soup base
10 Cups Water
1/3 cup Mushrooms ( I use 1 can)
1/4 t. black pepper
1 tsp parsley flakes
3 cup frozen Tortellini

1. In a large pot melt margarine and add flour.  Whisk and cook for 5 min over med heat stirring constantly.
2. Add soup base and water to pot.  Continue to wisk until combined.  Add Carrots, Celery, Onion and mushrooms to the stock and simmer until tender (20 min)
3. Add seasonigs to pot and Chicken.  Simmer until chicken is warm.
4. When soup is hot add frozen tortellini and cook until tender about 5 min.

Makes 8 1 1/2 cup Servings.

This is a good left over Chicken or Turkey soup.

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Cafe Rio Sweet Pork

Submitted by Julie Twitchell

This too was served yesterday at Super Saturday. And this recipe again came from Nicole Williams. This is a little time consuming, but so worth it!

4-5 lb pork roast
2 TB brown sugar
1 1/2 tsp. dry red pepper flakes
2 tsp. cumin
1-2 tsp. salt

Mix brown sugar, red pepper flakes, cumin and salt together; rub over roast. Brown roast and place in crock pot. Bake on low from 6 p.m. to 9 a.m. In the morning, add to crock pot:

1 can Coke (not diet)
1 Cup chicken broth
2 cloves garlic, minced
1 onion, chopped

Continue to cook on low from 9 a.m. to 5 p.m. One hour before serving, shred pork and add:

1 Cup brown sugar

Cook's Note: I drained a lot of juice before I added the brown sugar.

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