Sabrina's Sausage Dip

by Sabrina Jackson

• - 2 pounds breakfast sausage
• - 2 blocks of cream cheese-cubed to melt quicker
• - 16-24 ounces sour cream
• - 1-2 cans of rotel. Depending on your spice level. I always do two!

1-2 cans of rotel. Depending on your spice level. I always do two!

Add to crock pot, add remaining ingredients and turn crock pot on to medium to high heat to melt all the cream cheese and mix all together. As soon as it’s mixed and WARM and people start spooning out turn to low or warm so the dip doesn’t start burning on sides of the crockpot!

Serve with Fritos or Tortilla chips. Fritos are my favorite with this dip!! My 8 year old daughter skips the chips and eats it with a spoon!

Most people probably make this recipe but don’t add the sour cream and it is the missing ingredient that brings the creaminess all together!

Smoked Shotgun Shells

by Rod Griffin

• - 12 or more Manicotti Shells
• - 1 can of apple pie filling
• - 18 or more Bacon slices - thin cut only
• - 1lb- 80/20 ground beef
• - 1Tb-Garlic,Roasted at your choice
• - 1/2 tsp- salt & pepper
• - 1.5 cup your choice of shredded cheese - Colby Jack or Mexican Style.
• - 1/4 Cup Dark Brown Sugar
• - 1Tb your choice BBQ Rub
• - 2 to 4 Tb your choice BBQ Sauce
• - Your choice on HEAT
• - 1/4tsp Cheyenne pepper, or minced Jalapeño peppers or small slivers of peppers

Then in a mixing bowl Combine the ground beef and sausage blend and add seasonings (garlic, salt, pepper, dark brown sugar, BBQ rub and just a little sauce,add jalapenos.) blend together. Then add your choice of shredded cheese. And blend well. (You can add 4oz of cream cheese but I like it without.)

Then be very careful in stuffing the Shells with blend mixture. Being very careful to not break the Shells. NEXT After all the Shells are stuffed. Wrap the Shells with the thin layers of bacon strips. Stretching one single picer over the entire shell. Place all wrapped Shells on a tray. Then sprinkle a lite coat of rub over the top & cover with foil. Place in fridge over night. (At least 8 hrs) To allow the meat mixture to soften the Shells.

Then place in smoker or over. With a lite coat of BBQ sauce at 240/270 for about 45 minutes to 1 hour. Coat again with sauce and rub and turn over. Bump up the heat a little bit to help caramelize the sauce after 15 to 45 minutes. REMOVE & ENJOY

Super Sausage Stars

by Alan Sylvester

• - 1 lb. of cooked, drained and crumbled sausage
• - 1 & 1/2 cups of grated, sharp cheddar cheese
• - 1 & 1/2 cups of grated Monterey Jack cheese
• - 1 tablespoon of Ranch seasoning powder
• - 1 can (2.25 oz.) sliced, ripe olives (drained)
• - 1/2 cup chopped red pepper
• - 1 package of fresh (or frozen) won ton wrappers (or egg roll wrappers cut in quarters)
• - Vegetable oil spray (e.g., canola oil)
• - 1 bottle of Billy Sims BBQ sauce

Preheat oven to 350 degrees F. Blot sausage dry with paper towels and combine with cheeses, salad dressing, olives and red pepper. Lightly spray a regular muffin tin with vegetable oil and press one wrapper in each cup....lightly spray. Bake 5 minutes until golden. Remove from tins, place on baking sheet and immediately fill with sausage mixture

Bake approx. 5 minutes until bubbly. To serve, drizzle with Billy Sims BBQ sauce. Makes 4 to 5 dozen.