1 pkg. refrigerated buttermilk biscuits
1 pkg. Jimmy Dean Hot Sausage, browned
1 pkg. Pepperoni, chopped
3 green onions, chopped
Cheese of Choice
Chipotle Pepper Sauce (see accompanying recipe!
Directions: Remove one biscuit from whacker container. On a smooth surface, press into a 3 to 4 inch diameter circle. Place a small amount of the chipotle pepper sauce on the bottom half. (Do not go to the edge, as you will need someplace to seal the empanada.) Add the ingredients of choice (sausage, pepperoni, onions, cheese, or whatever!) on top of the chipotle sauce. Bring the top half of the biscuit over the filling and press to seal all the way around. (Should resemble a thickened semi-circle.) Place in 350 degree oil and brown on one side. Turn and brown the remaining side. Drain on paper toweling and place on plate. Add chipotle sauce on top and watch them disappear!
Chipotle Pepper Sauce
2 Tbs. butter
2 Tbs. flour
1 tsp. chopped garlic
2 cups heavy cream
1 Tbs. chicken base
3 chipotle chiles, chopped (in adabo sauce)
3 oz. shredded Monterey Jack cheese
1 cup sour cream
Melt butter in a heavy sauce pan. Add garlic and saute for 1 minute. Add flour and stir until slightly browned. Add cream and base and stir until thickened. Add chiles and cheese, stirring until the cheese melts. Remove from heat and cool for 2 minutes. Fold in sour cream. Serve warm over entree of choice. Keeps for up to 2 weeks in the refrigerator.
Curried Chicken Salad
Chicken breasts Curry powder 2 tsp, divided Celery Onion Mayonnaise 1 cup
Saute breasts in oil flavored with 1 tsp curry powder. Cook until done.
Add chopped celery and onion to taste.
Combine mayo and remaining curry. Mix together and refrigerate until serving.
2 pkgs. white mushrooms, brushed clean, and 1 pound fresh sage pork sausage 1/4 cup minced onion 1 large clove garlic, pressed 8 ounces cream cheese, at room temperature 2/3 cup soft bread crumbs 2 Tablespoons minced fresh parsley 1 teaspoon lemon juice 1/4 cup grated Parmesan cheese
Preheat oven to 350 F. Line a rimmed jelly roll pan with nonstick foil and spray
lightly with vegetable oil. Remove stems from the mushroom caps, trimming mushroom
stems and reserving them for the stuffing. Place mushrooms cavity side up on the
prepared pan. Set aside. Place trimmed mushroom stems in a food processor fitted
with the metal blade. Pulse until roughly chopped into 1/4-inch bits.
(Alternatively, you may also mince them with a knife.) Set aside. Saute sausage
and onions in a skillet just until cooked through, breaking it up as you cook it.
Drain any excess oil, if necessary. Add garlic and chopped mushroom stems. Gently
saute until mushroom moisture is released and evaporates. Set aside to cool. Combine cooled sausage, mushroom stems, cream cheese, bread crumbs, and parsley.
Mix thoroughly. Mound sausage mixture into mushroom caps. Sprinkle with Parmesan
cheese and sweet paprika. Bake stuffed mushrooms for 25 to 30 minutes or until mushrooms are tender and
tops are golden. Let cool for 5 minutes before serving.
Raspberry Cream Cheese Pie
1 graham cracker crust
2 pkgs. fresh raspberries
1 pkg. frozen unsweetened raspberries
1 cup sugar
1/2 cup water
3 Tbs. corn starch
1 8 oz. cream cheese
1 cup powdered sugar
1 cup cool whip.
Place frozen raspberries in sauce pan. Add sugar, corn starch and water.
Mascerate and cook until thickened. Set aside. Combine cream cheese, sugar,
and cool whip. Place in the bottom of the prepared crust. Place fresh
raspberries on top. Cover with raspberry glaze and refrigerate for 4 hours or
As Floyd would say, "Keep our fork", but share your food, and know you are loved