SANDRA'S MILD GREEN-CHILI CHEESY SAUSAGE TATER TOT CASSEROLE

A simple but addicting breakfast/brunch casserole
with country sausage, mild green chilies, cheese and tater tots...

Servings: (10)

Prep: 10 Mins.

Bake: 45 Mins.

A simple but addicting breakfast/brunch casserole with sausage, mild green chilies, cheese and tater tots, oh my!

INGREDIENTS:

1 lb. ground country style sausage, browned

1 (4 oz. can) mild diced green chilies, drained (or medium-heat for spicier flavor)

2 cups medium shredded cheddar cheese

2 cups milk

3 large eggs, beaten

1-1/2 lbs. frozen crispy Ore Ida tater tots (='s 3/4's of a 2-lb. bag)

METHOD

Preheat oven to 350 degrees.

Place sausage in a large skillet, and cook over medium-high heat until evenly brown using a spatula to bread into small bits. Drain, and spread evenly in bottom of a glass 9x13" baking dish. Sprinkle over sausage the diced green chilies, then shredded cheese.

In medium bowl, beat the eggs. Add the milk, and mix to combine. Pour mixture over cheese. Top with tater tots, and gently press into mixture.

Bake casserole, uncovered, for 45 minutes. Cool for 10 minutes, uncovered, before serving. ~ Enjoy!

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Tip: I found it's also most-excellent topped with a bit of salsa and a tiny dollop of sour cream (over-the-top heavenly)...

SANDRA'S EASY CHOCOLATE PARFAITS topped with CINNAMON PECANS

A quick and easy dessert I created using ingredients I had on hand
for a halftime treat ~ Go Seahawks!!

Servings: (6)

Prep: 15 Mins.

Set in refrigerator: 1 Hr.

INGREDIENTS

1 (6-serving size pkg) instant chocolate pudding mix

3 cups cold milk

1 cup graham cracker crumbs

2 tablespoons unsalted butter, melted

1 teaspoon agave (or granulated sugar)

1 (8 oz. tub) cool whip, thawed
1 teaspoon vanilla extract

3 tablespoons cinnamon pecans

--(found in the ice cream topping section of the market)

METHOD

In a medium bowl, whisk the pudding mix and milk until fully combined, place in refrigerator to set for 10 minutes.

Meanwhile, in a small glass bowl, melt the butter in the microwave, about 40 seconds. Add the graham cracker crumbs and agave; use a fork to combine.

Add vanilla extract to the cool whip; mix to combine.

Remove pudding, then layer dessert among 6 decorate glasses in the following order: 1/2 crumb mixture, half chocolate pudding, half cool whip, half cinnamon pecans - repeat a second time.

Place parfaits in refrigerator for a minimum of 1 hour to set and for flavors to meld. ~ Enjoy!

SANDRA’S PROSCIUTTO-WRAPPED PEACH-GLAZED JALAPENO POPPERS

Sesame seeds become slightly toasted
while slowly baking and are absolutely scrumptious
on these glazed prosciutto-wrapped jalapeno poppers.
A perfectly addicting 'game day' or
'holiday get-together' appetizer...

Yields: (24 popper halves)

Prep: 20 Mins.

Slowly Bake: 45 Mins.

INGREDIENTS

12 fresh jalapenos

1 (4 oz. tub) cream cheese with chives, at room temperature

¼ cup shredded cheddar cheese

1 tablespoon grated parmesan

1 teaspoon freshly squeezed lemon juice

1 teaspoon dried minced onion

1 (12 oz. pkg.) sliced prosciutto, cut in half lengthwise

2 tablespoons Jarred Peach Spreadable Fruit 

--(I used Smucker's)

1 tablespoon sesame seeds

--Toothpicks

--Latex gloves

METHOD

Preheat the oven to 275 degrees. Line a baking sheet with foil and spray with oil, then set aside.

Begin by cutting jalapenos in half lengthwise using latex gloves. Keep the stems intact by cutting through their center, as they later make for useful handles when eating.  Using a small spoon to scrape out seeds and ribs (retain seeds and ribs if you wish for spicier poppers).

In a small bowl, combine cream cheese with chives, cheddar cheese, parmesan, and lemon juice, and onion. Mix ingredients. 

Stuff each hollowed jalapeno half with cheese mixture.

Cut prosciutto slices in half lengthwise.

Wrap prosciutto slices around each half, covering as much surface as possible, without overstretching as it shrinks during baking, then secure each wrapped popper with a toothpick.  Place filling side up on prepared baking sheet.

In a small microwavable bowl or ramekin, heat peach spreadable fruit for 30 seconds to thin. 

Pour sesame seeds in a small dish.

Brush top surface of prosciutto with preserves, then sprinkle with sesame seeds. 

Slowly bake in preheated 275-degree oven for 1 hour. Remove toothpicks, and serve hot or at room temperature. ~ Enjoy!

SANDRA’S ARTICHOKE-CRAB-DIP STUFFED LOAVES

A perfect ‘Game Day’ appetizer

that will leave your fans

cheering for more...

Servings: (6 to 8)

Prep: 10 Mins.

Bake/Broil: 25 Mins.

INGREDIENTS

Stuffed Loaves:

1 (14 oz. can) artichoke hearts, drained and chopped

½ lb. lump dungeness crab meat

2 teaspoons dried minced onions

2 garlic cloves, minced

4 oz. cream cheese, at room temperature

¼ cup mayonnaise

½ cup sour cream

Pinch of cayenne

1 teaspoon dried parsley

½ cup grated mozzarella

¼ cup grated parmesean

1 (1 lb.) prepared French bread loaf

Topping:

2 tablespoons graded parmesean

¼ cup grated mozzarella

METHOD

Preheat oven to 350 degrees.  Line a 9”x13” baking dish with foil, and set aside.

Combine artichoke, crab meat, onions, garlic, cream cheese, mayonnaise, sour cream, cayenne, parsley, mozzarella, and parmesean in a medium bowl.

Using a serrated knife, cut the French bread in half lengthwise, and then each half crosswise (ending with four 6” halves).  Hollow out a ½” to form a slight well in center of each of bread half.

Equally spread stuffing mixture atop bread halves.  Top with remaining cheeses.

Stuffed bread halves ready to be baked

Place loaves right side up in prepared baking dish, cover with foil, and bake for 20 minutes.

Just out of the oven after baking the first 20 Mins.

Remove bread from oven, and uncover.  Turn oven up to broil.  Broil stuffed bread halves for 4 to 5 minutes, just until cheese has melted and turns a light golden brown.

Slightly golden brown after broiling 

Cut individual loaves into fourths, and serve. ~ Enjoy!

SANDRA’S BELOVED CHEESY SHREDDED POTATO-BACON BAKE

This entree of potatoes, cheese,

bacon and spinach is perfect for

brunch, a potluck, game day, or a quick,

colorful and flavorful dinner

with a salad...

Servings: (12)

Prep: 20 Mins.

Bake: 1 Hr.-15 Mins.

INGREDIENTS

Sauce:

4 tablespoons unsalted butter

½ white Vidalia sweet onion, diced

½ cup celery, finely chopped

1 garlic clove, minced

1/4 cup all-purpose flour

1 cup milk

3/4 cup low-sodium chicken broth

2 teaspoons worcestershire

½ cup mayonnaise

½ cup sour cream

Salt and white pepper, to taste

Other ingredients:

1 (1 lb.-4 oz. pkg.) refrigerated shredded real hash browns (I used Simply Potatoes)

1 (10 oz. pkg.) frozen chopped spinach, thawed, drained, hand-squeezed, and chopped finer

4 strips of bacon, sliced and browned

2 cups medium shredded cheddar cheese, divided

METHOD:

Preheat oven to 375 degrees.  Spray a 9”x13” baking dish, and set aside.

In a medium skillet, melt the butter over medium heat.  Add onion and celery and cook for 5 to 7 minutes until onions are translucent. Add garlic and cook for 1 minute.  

Whisk in flour, and cook for 1 minute. Whisk in milk, chicken broth, and worcestershire, then bring to a boil; reduce heat and simmer, stirring regularly, until desired consistency is achieved, about 10 minutes. 

Remove from heat, and fold in mayonnaise and sour cream to combine.  Add salt and white pepper, to taste.

Add shredded potatoes, spinach, bacon, and 1-1/2 cups shredded cheese to a large bowl.  

Add sauce, and fold mixture to combine. 

Spread mixture in prepared baking dish, cover baking dish with foil, and bake for 1 hour. 

Remove from oven.

Sprinkle with remaining ½ cup of cheddar cheese and bake, uncovered, for an additional 15 minutes.  

Let cool 15 minutes.  Cut into 12 equal squares, and serve. ~ Enjoy!

~~~~~~~~~~~~~

Tip:  This baked potato entree can be prepared ahead of time, such as the night before and refrigerated, and then baked the following day (just bring it to room temperature for 30 minutes prior to placing in oven).

MAX’S IRRESISTIBLE HAM and VEGGIE PASTA SALAD

A wonderful pasta salad for potlucks,

‘game day’, get-togethers,

or just because...

Servings: (8-10)

Prep: 10 Mins.

Cook: 15 Mins.

INGREDIENTS

½ lb. elbow pasta, cooked and cooled

--(Max prefers Barilla due to ridges in the macaroni)

2 cups cooked and cubed ham

5 eggs, hard-boiled, peeled and chopped

2 celery ribs, chopped

6 radishes, thinly sliced

3 green onions, finely sliced

2 tablespoons chopped dill pickles 

--(Max prefers Nalley Baby Dills)

1 small can sliced black olives, drained

1 cup mayonnaise

--(more or less to your desired moistness)

1-1/2 tablespoons dijon mustard

2 tablespoons red wine vinegar

½ teaspoon old bay seasoning

½ teaspoon garlic granules

½ teaspoon onion granules

½ teaspoon paprika

2 tablespoons fresh parsley, chopped

½ teaspoon freshly ground pepper

METHOD

Cook pasta according to package directions.  Drain in colander while running cold water over noodles to quickly cool.  Pour drained pasta in a large bowl, and add the remaining ingredients.  Gently fold to combine. Let stand, covered, for a minimum of 1 hour in refrigerator for flavors to meld, then serve. ~ Enjoy!

SANDRA’S SMOKIN' BARBECUE BAKED BEANS

These Smokin' Baked Beans are a splendid

addition to any get-together, especially when

served with Orange-Mango Ribs 

and a side of Coleslaw...

Servings: (10 to 12)

Prep:  15 Mins.

Cook 40 Mins.

INGREDIENTS

12 ozs. thick hickory center-cut smoked bacon, cut into 1” thick strips

2 tablespoons bacon drippings

1 cup chopped Spanish (yellow) onion

2 cloves fresh garlic, minced

1/3 cup chopped orange bell pepper

1 diced fresh jalapeno, retaining ribs and seeds

2 (28 oz. cans) Bushes Orginnal Baked Beans

1 (14 oz. can) black beans, drained and rinsed

1-1/2 cups Bull’s Eye Original barbecue sauce

1 tablespoon molasses

¼ cup ketchup

2 tablespoons French’s yellow mustard

1 teaspoon smoked paprika

METHOD

Fry bacon slices in a dutch oven over medium-high heat until crisp, and remove with a slotted spoon to a paper towel-lined plate, then set aside.  Reserve 2 tablespoons of drippings. Saute onions, orange bell pepper, and jalapeno in reserved bacon drippings until onions are translucent.  Add the minced garlic and saute for 30 seconds.  Stir in beans, barbecue sauce, molasses, ketchup, mustard, and smoked paprika. Cover dutch oven and simmer over low heat for 30 minutes, while occasionally stirring.

Toss in the reserved bacon slices and stir to incorporate, then serve.  Enjoy!

Optional additions:

Orange-Mango Ribs Recipe

Best Coleslaw Recipe

SANDRA'S ORIGINAL ORANGE-MANGO PORK RIBS

I prepared these Orange-Mango Ribs

for our Friday night family get-together

and they were a hit, along with my

Smokin' Baked Beans

and Coleslaw...

Servings: (10-12)

Prep: 10 Mins. |

3 hrs. 45 Mins.

INGREDIENTS:

Pork Ribs:

6.5 lbs. (2 racks) seasoned pork ribs -- [We purchased ours from Costco]

Marinade:

2 cups orange/mango juice

-- (I use Naked brand)

2 (1.06-oz.) pkts. dry teriyaki marinade mix

1 teaspoon freshly grated ginger

2 teaspoons smoked paprika

Sauce:

1-1/2 cups orange/mango juice

1-1/2 cups prepared barbecue sauce (I used Bull’s-Eye Original)

1 tablespoon dark brown sugar

METHOD:

Trim ribs, and place in large, shallow non-reactive glass baking dish, 

then set aside.

 In a small bowl, combine marinade ingredients, 

and pour over ribs in baking dish. 

Cover, and let marinate at room temperature for 1 hour.

Preheat oven to 350 degrees (or with grill over in-direct heat).

Remove ribs from marinade mixture, but do not discard marinade. 

Cover baking pan tightly with heavy-duty foil, and bake for 2 hours 

(or over in-direct heat on a covered grill).

While ribs are baking/grilling, 

make the sauce by first adding the leftover marinade to a small saucepan. 

Bring to a boil for 5 minutes over high heat. 

Reduce heat to medium and add the sauce ingredients. 

Simmer, uncovered, for 15 to 20 minutes to reduce and thicken, 

then remove from heat. 

Pour half the sauce into a small bowl for basting ribs while cooking. 

Reserve the other half in the covered saucepan separately for serving.

Remove ribs from oven, then uncover.

Carefully baste par-baked ribs 

with the designated sauce in the bowl.

Continue baking/grilling, uncovered, for 30 minutes longer, 

then re-brushing half way through baking with designated sauce. 

Cut ribs into serving portions and place on a platter, 

along with the other designated serving sauce from saucepan 

that was reheated, then poured into a small bowl for dipping.

Enjoy!

Optional sides:

Smokin' Baked Beans Recipe

Best Coleslaw Recipe

SANDRA’S 8-INCH GRILLED TURKEY PEPPERONI PIZZAS

Absolutely fabulous when you want

grilled, flavorful, and tasty pizzas in a hurry

without a lot of fuss…

Yields: (2) 8” Pizzas

Prep: 5 Mins.

Grill: 8 to 10 Mins.

INGREDIENTS

1 pkg. of 2 (8”) Boboli pizza crusts (these stand up to grilling)

½ cup pizza sauce

1 cup shredded mozzarella cheese, divided

1 cup shredded medium cheddar cheese, divided

14 turkey pepperoni slices

2 tablespoons roughly chopped peperoncini

2 tablespoons roughly chopped, jarred fire-roasted red bell peppers

--1/4 teaspoon yellow cornmeal

METHOD

Preheat grill to medium-high heat.  Spray a foil-lined baking sheet, sprinkle with a light dusting of yellow cornmeal, and set aside.

Spread half of the pizza sauce on each of the crusts.

Equally, sprinkle half of the cheeses over the sauce.

Next, layer the turkey pepperoni, and sprinkle with the fire-roasted red pepper, and peperoncini.

Finally, sprinkle with the remaining cheeses.

Place pizzas on the prepared baking sheet.  Grill, covered, for 8 to 10 minutes. Remove and let stand for 5 minutes, slice into quarters, and serve. ~ Enjoy!

~~~~~~~~~~~~~~

Tip: Feel free to alternatively bake the small pizzas in a hot oven preheated to 450 degrees using the same method and baking for the same amount of time, although you’ll be lacking the great smoky flavor.

SANDRA’S RESTAURANT-STYLE SALSA

This crazy-good salsa is so quick to put
together it's unbelievable...

Yields: (Appx. 6 cups)

Prep: 10 Mins.

INGREDIENTS

Salsa:

2 (14.4 oz. cans) mexican diced tomatoes, drained

1 jalapeno, roughly chopped (retain seeds and ribs if you like spicier salsa)

1 (4 oz. can) mild fire-roasted diced greed chiles, drained

4 roma tomatoes, de-seeded, juiced, and roughly chopped

½ yellow onion, roughly chopped

½ fresh lime juiced

1 teaspoon Sriracha sauce (again, more if you like it spicier, or your brand of hot sauce)

1/2 bunch of cilantro

Fine-grain kosher salt and freshly ground pepper, to taste

For scooping: 

-- Tostitos Artisan Roasted Garlic and Black Bean Tortilla Chips (found at Costco)

METHOD

Add all the salsa ingredients to the food process and pulse a couple times, until a consistent chunky consistency is achieved.  Taste, and adjust seasonings as necessary.  Add to a non-reactive glass or ceramic bowl, cover, and refrigerate for a minimum of two hours to allow flavors to meld. ~ Enjoy!

SANDRA’S SAUSAGE STUFFED MINI-PIZZA ROLLS

A delightful afternoon snack
that would be a
great game day appetizer as well... 

Yields: (16 Rolls)

Prep: 15 Mins.

Bake: 12 to 15 Mins.

INGREDIENTS

1 roll refrigerated pizza dough, (or 1/2 a recipe of Sandra's Pizza Dough)

Filling:

1/4 cup pizza sauce, plus more for dipping

4 slices pepper-jack cheese, finely chopped

1/4 lb. sweet Italian sausage, browned (I used moose, although pork, and venison would be nice as  well)

Topping:

1 tablespoon unsalted butter, melted

Pinch of garlic powder

Pinch of dried Italian seasoning

1 tablespoon freshly grated Parmesan cheese

For dipping:

1/4 cup warm pizza sauce

METHOD

Preheat oven to 425 degrees and lightly spray a miniature muffin pan or baking dish, and set aside.

In a small bowl, combine pizza sauce, pepper-jack cheese, and sausage.

Unroll pizza onto a lightly floured surface, and cut into (16) 3” circles. Place 1 scant teaspoon of filling mixture into the center of each circle. Gather the sides up and pinch closed (as shown in photograph). Place each ball seam side down in prepared miniature muffin pan or baking dish.

Melt butter in a small ramekin for about 1 minute in microwave, and stir in the garlic powder, and Italian seasoning. Brush tops of rolls with mixture using a pastry brush. Sprinkle Parmesan cheese evenly over rolls.

Bake until rolls are golden brown, about 12 to 15 minutes. 

Meanwhile, warm 1/4 cup pizza sauce, covered with a paper towel, in the microwave for 1.5 to 2 minutes.

Serve rolls with warm pizza sauce for dipping. ~ Enjoy!

~~~~~~~~~~~~~~~

Tips:  I like to break my sausage into rather small bits while browning.  You can also change up these pizza rolls with many other types of topping ingredients to your heart's desire.

SANDRA'S STUFFED BACON-WRAPPED JALAPENO POPPERS

Oh my, these are so very sinfully delicious...

Yields: (10 Poppers)
Prep: 10 mins. |
Roast: 10 to 15 mins.

Posted: by Sandra @

INGREDIENTS

***20 toothpicks, soaked for 30 minutes***
***Latex gloves for preparing jalapenos***

10 medium jalapeno peppers
--(All of similar size, about 3 inches)
1 (8 oz. pkg.) cream cheese, at room temp.
1 cup shredded cheddar cheese
10 slices of quality bacon
--(I use Jerry's Meats double-smoked peppered bacon)

Dipping options:
--Store-bought ranch dressing;
----(Or, Sandra's Homemade Ranch Dressing); or
--Sour cream

METHOD

Preheat the oven to 450 degrees.  Prepare a baking sheet lined with foil, with a baking rack on top, and set aside.

Butterfly one side of the jalapeno peppers in half lengthwise and remove the seeds, ribs, and stems (without cutting through other side of jalapeno flesh - leave some seeds/stems in if you like them spicier).  Cut each piece of bacon in half crosswise. Mix cheeses together in a small bowl. Fill each jalapeno pepper half with cheese mixture. Wrap each jalapeno half with bacon and secure with soaked toothpicks, and place them cheese-filled side up on rack.

Roast poppers in the oven until the bacon is fully cooked, about 10 to 15 minutes (depending on how crispy you like your bacon, and how thick it is to begin with).  Let poppers cool slightly before serving, about 5 minutes.

Note:  You can serve the poppers with a ranch dressing or sour cream, although they're also great as is.

[Don't forget to wash your hands after handling hot peppers even if you used gloves.]

~~~~~~~~~~~~~~~~~~~~~~~~~~


Tip: Cooking these on the grill is a great way to add even more smokiness to your poppers.

SANDRA’S BUFFALO PULLED-CHICKEN BURGERS

All the ingredients 
for a perfect game day feast...

Servings: (4)
Prep: 5 Mins. |
Cook: 7 to 10 Mins.

Posted by Sandra

***Chicken:
2 cups cooked, skinless, boneless chicken, shredded

*** Sauce:
2 tablespoons butter, melted
½ cup bottled chili sauce
--(or, for Sandra's recipe, click here: Homemade Chili Sauce)
1 dash sriracha sauce (hot sauce)
1 teaspoon cider vinegar
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon chili powder
¼ teaspoon dry mustard
¼ teaspoon celery seed
½ teaspoon molasses

***Remaining ingredients:
4 hamburger buns, toasted
4 tomato slices
4 lettuce leaves
celery sticks
Ranch dressing (or blue cheese dressing)

METHOD

Add the butter to a medium saucepan, and heat to medium-heat to melt. Add the shredded chicken, and remaining ingredients, tossing to combine, and reduce heat to low and cook for 5 minutes.

Meanwhile, toast the buns. Place about 1/2 cup chicken mixture on bottom halves of buns; top each with one tomato slice, and one lettuce leaf, and place other halves of buns on top. Place celery sticks, and ranch dressing alongside. – Enjoy!

SANDRA’S WHOLE-ROASTED SPICY BEER-CAN CHICKEN

Look for a whole chicken weighing 3 lbs.;
if larger, you may have trouble fitting
this tasty bird in your oven...

Serves (6)
Prep: 10 min |
Roast: 1 hour 10 min.

Posted by Sandra

INGREDIENTS

1 (3 lb.) whole, free-range organic chicken

***Rub
1 tablespoon brown sugar
1 tablespoon smoked paprika
2 teaspoons kosher salt
2 teaspoons ground pepper
½ teaspoon cayenne pepper
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
--reserve 1 tablespoon for glaze

***Glaze
1 tablespoon brown sugar
1 tablespoon ketchup
1 tablespoon cider vinegar
1/2 teaspoon sriracha sauce (or your preferred hot sauce)
1 tablespoon reserved rub

***Beer and spice 
1 (12 oz. can) of your favorite beer
2 bay leaves

METHOD

Preheat the oven to 375 degrees, and rearrange rack to lower shelf of oven.

Combine all the spice rub ingredients with a whisk in a small bowl, and reserve 1 tablespoon for the glaze, and set aside.

Combine all the glaze ingredients in a separate small bowl, including the 1 tablespoon of reserved spice rub, and set aside.

Remove (or drink) 1 cup of beer from can, then crumble and add 2 bay leaves to can. Punch a few additional holes on the top of can, and set aside.

Remove the giblets and neck from chicken, and use them to make gravy after simmering, or freeze for making stock later on.

Rinse the chicken and pat dry with paper towels; removing any visible excess fat. Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing some spice rub between skin and meat. Massage the remaining spice rub over the skin and inside the cavities. Poke the skin all over with a sharp knife. Tuck the wings under the chicken. Holding chicken upright with the body cavity facing down, insert the beer can into cavity. Place the chicken in a roasting pan, and spread front legs forward to form a tripod to support the chicken upright (see photo). Brush with ¾ of glaze mixture, tent with tin foil, and bake for 40 minutes.

Dinner plated...

Increase oven temperature to 425 degrees, remove foil from chicken (save foil to tent while resting), brush with remaining glaze, and bake an additional 30 minutes, or until a thermometer inserted in the middle of the meaty part of thigh (not touching bone) registers 170 degrees.

Let chicken stand loosely tented with reserved foil for 10 minutes. Using tongs; twist, remove, and toss beer can. Place the roasted chicken on a cutting board, carve, and serve – Enjoy!

~~~~~~~~~~~~~~~~~~


Tip: I served this with smashed red potatoes, chicken giblet gravy, roasted asparagus, and Ménage à Trois California red wine.