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Recipe

Spicy Sausage Dip

1 package Jimmy Dean Premium Pork Sausage Regular
1 Tbsp. olive oil
2 cans ROTEL Original Diced tomatoes & green chilies
2 (8 oz.) packages of cream cheese, softened

Heat olive oil in a 12” skillet over medium-high heat. Add sausage and brown well, stirring and breaking up sausage with spatula.
When sausage is fully cooked add the two cans of ROTEL. Reduce heat to medium. Stir to combine and cook for 3 minutes.
Add the 2 packages of cream cheese to the skillet. Stir until the cream cheese is fully incorporated and continue cooking until heated through.
Turn into a serving bowl.

Dip can be made ahead of time, stored in an oven-proof bowl and reheated covered at 350° for 10 – 15 minutes.

Herb Roasted Carola Potatoes with Roasted Onion, Garlic & Bacon Dip

Potatoes
2 1/2 lbs. Carola potatoes, scrubbed and cut into wedges
3 Tbsp. olive oil
2 tsp. kosher salt
1 Tbsp. Herbes de Provence

Dip
1 medium onion, coarsely chopped
6 cloves garlic, cleaned and coarsely chopped
1 Tbsp. olive oil
1/4 tsp. kosher salt
1 cup sour cream
1/4 cup mayonnaise
1/2 tsp kosher salt
1/4 tsp. coarse ground fresh black pepper
1/2 tsp. lemon juice
2 Tbsp. fresh parsley leaves

4 strips fully cooked bacon, crumbled
Chopped chives

Line a baking sheet with aluminum foil and set aside.

Preheat oven to 425°.

Place potato wedges in a large bowl and cover with hot tap water. Soak potatoes for 10 minutes. Meanwhile prepare onions and garlic for roasting.

On a piece of aluminum foil place chopped onion and garlic. Drizzle with 1 Tbsp. olive oil and sprinkle with 1/4 tsp. salt. Fold foil and wrap.

Drain potatoes and dry off with paper towels. Place potatoes onto prepared baking sheet. Drizzle with 3 Tbsp. olive oil and sprinkle with salt and herbs. Toss to coat evenly.

Roast potatoes and onion/garlic for 25 minutes until potatoes are golden brown.

Remove the onion/garlic from the foil and place in the bowl of a food processor. Allow to cool for 5 minutes.

Place remaining dip ingredients (sour cream through parsley) into the food processor and process until smooth. Stir in crumbled bacon reserving some for garnish. Place dip into a serving bowl and garnish with remaining bacon crumbles and chives. Serve with hot potatoes.

Fudge Cupcakes with Molasses Buttercream and Candied Pecan Topping

1 package Duncan Hines Dark Chocolate Fudge Cake

Molasses Buttercream
10 oz. softened unsalted butter
3 Tbsp. Unsulfured Molasses
3 Tbsp. milk
3/4 tsp. vanilla extract
4 cups sifted confectioner’s sugar

Topping
2 cups pecans
4 Tbsp. unsalted butter
2 Tbsp. packed light brown sugar
Pinch of salt
1/2 cup toasted coconut

Prepare cupcakes according to directions.

While cupcakes are baking prepare buttercream.

In the bowl of an electric mixer beat butter, molasses, milk and vanilla until combined. Gradually add confectioner’s sugar and beat until light and fluffy. Set aside.

As cupcakes are cooling, place pecans on a parchment lined baking sheet and roast in heated 350° oven for ten minutes. Remove from oven.

In a medium saucepan combine butter, light brown sugar and salt. Heat over medium-high heat until butter and sugar are melted and bubbling, about 1 minute.

Pour toasted pecans into sugar mixture and toss well to combine. Place pecans back on baking sheet and cool completely.

Coarsely chop candied pecans and combine in a bowl with the toasted coconut.

Ice cupcakes and cover with topping.

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