Yummo Sausage Dip

This dip is to DIE for!  I got this recipe from my aunt years and years ago and everyone loves this!  I have given this recipe to a lot of friends and know some of them have handed down to others.  I actually got a call from a guy that Curtis knows asking if I would make this for Super Bowl Sunday so he can take it to a party he is attending!  He said he will supply the ingredients if I prepare the dip!  It is easy as 1-2-3~

Try and see what works best for you!  Some people use more/less cream cheese and rotel

Ingredients:

1 pound of bulk pork sausage ( such as Jimmy Dean)

We like the hot but you can use mild

2 bricks of cream cheese

1-2 cans of Rotel (original or mild depending how hot you like things) I prefer 2 cans so it is not to thick! Oh and do not drain the stuff either!

Directions:

Brown sausage and drain. Add cream cheese and tomatoes. Stir until cheese is melted.  Or just do what I do and throw it in the crock-pot stirring every now and then until it is all melted!  

 Serve with tortilla chips or fritos. Enjoy!

Southern Cornbread Salad

Tomorrow I will post my own picture but here is one I found on Tasteofhome.com

One summer I worked at a place called The Magnolia House and everything there was homemade and delicious!!  They served this cornbread salad there and it truely is YUMMY!  I am going to a birthday party/grill out tomorrow night and I think I am taking this as a side dish! 

Ingredients

1 package (8-1/2 ounces) corn bread/muffin mix ( I use Jiffy since I like sweet cornbread)

1 can (4 ounces) chopped green chilies, undrained

1/8 teaspoon ground cumin

1/8 teaspoon dried oregano

Pinch rubbed sage

1 cup mayonnaise ( REAL mayo NOT Miracle Whip)

1 cup (8 ounces) sour cream

1 envelope ranch salad dressing mix

2 cans (15 ounces each) pinto beans, rinsed and drained

2 cans (15-1/4 ounces each) whole kernel corn, drained

3 medium tomatoes, chopped

1 cup chopped green pepper

1 cup chopped green onions

10 bacon strips, cooked and crumbled

2 cups (8 ounces) shredded cheddar cheese
 
 
 
Directions:
 
 
Prepare corn bread batter according to package directions.
Stir in chilies, cumin, oregano and sage.
Spread in a greased 8-in. square baking pan. Bake at 400° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool.


In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside.
 Crumble half of the corn bread into a 13-in. x 9-in. dish.
Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese.
Repeat layers (dish will be very full). Cover and refrigerate for 2 hours.
 
 
ENJOY!!!