INGREDIENTS:

• 1lb breakfast sausage
• 16oz pepper jack cheese
• 32oz velveeta
• 8oz cream cheese
• 2 cans rotel
• 1 cup chopped cilantro
• 2 tbsp taco seasoning
• 8oz beer (optional)

DIRECTIONS:

1. Brown the breakfast sausage in a pan, then set to the side to cool.

2. Chop the pepper jack cheese & velveeta into cubes about 1” wide.

3. Add the cubes of cheese to the bottom of crock pot & place the block of cream cheese on top.

4. Pour in both cans of rotel, then add the crumbled breakfast sausage.

5. Sprinkle the chopped cilantro over the top and season with the taco seasoning, then pour in 8oz of beer.

6. Melt on high at least one hour to fully melt. Serve and enjoy!

INGREDIENTS:

• 1 (8 ounce) wheel triple cream brie, top rind cut off
• 1 tablespoon honey, plus more for drizzling
• 1 tablespoon turbinado sugar
• Crostini, crackers and/or crudité for serving

DIRECTIONS:

• Preheat broiler.
• Place brie onto a heatproof plate, cut-side up. Spread honey evenly over the top of the brie and top with an even layer of sugar.
• Place brie under broiler and broil for about 1 minute or until sugar melts and caramelizes.
• Remove from heat and allow sugar to cool and harden, 1 to 2 minutes.
• Serve with crostini, crackers or crudité.

Original recipe available here.

My party food has gotten a little redundant lately, so for our baby girls’ 1st birthday party I decided to try these sliders instead of my regular pigs in blankets or alternative meat dish. And I’m so glad I did!  Let’s just say they went fast and I’m lucky I got to try one! So please excuse the picture, I was planning to get a pretty pic of a full plate of these things but they were almost gone by the time I got to them. A definite winner for appetizers, party food, or just lunch in general for a spin on ham and cheese. Big thanks to my friend Emily who made them while we finished decorating! Hit of the party!

Original recipe available HERE.

It’s girls night tonight and so I’m whipping up one of our favorite appetizers- corn and black bean salsa. My husband was actually the first to master this dish and could eat it by the bowlfuls. It’s a sweet and salty dip that will leave you wanting more!

Ingredients:

1/2 cup canola oil
1/2 cup apple cider vinegar
1/2 cup sugar
salt and pepper to taste
1 can corn, drained
1 can black beans, drained
1 bunch of scallions, chopped (use all or half)
feta cheese, crumbled

Directions:
Mix oil, vinegar, sugar and salt and pepper.  Combine corn, black beans, scallions, feta cheese.  Now mix everything.

For best results let it sit over night in the fridge before serving (or at least 1-2 hours if you’re in a time crunch.) Stir and drain before serving.
(Side note: the longer it sits it may look funny at first but don’t worry just stir and it is good to go).

My husband has been out of town this week and so of course our little man and I both got sick. So Grandma to the rescue! My amazing mom came up and stayed with us for three days to take care of us. It was already supposed to be a busy week but adding being sick on top of that and I was just done. Luckily I was able to make it out of bed and out of the house long enough to celebrate my dear friend and co-worker Ashley. She is moving to Mississippi next week and so I couldn’t miss her going away party. As one of the party planners, I was thankful that most of the items I was contributing were already planned and taken care of. The only two things I needed to make were Basil Lemonade and this Toffee Dip to go with the fruit salad we were serving. Luckily its a quick and YUMMY recipe that is easy to whip up in no time. It’s my typical go-to party food. Enjoy!

Toffee Dip:

• 3/4 cup packed brown sugar
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1 8oz block of 1/3 less fat cream cheese, softened
• 3/4 cup toffee bits

(Recipe was doubled for pictures above)