​Sausage Dip for Any Event 

3-Any kind of sausage of choice (turkey, pork, etc), hot/mild

2-Cream Cheese

2-Cans of dice tomatoes

Cook/drain the sausage

Drain the cans of dice tomatoes

Cream Cheese should be soft before adding

Add all of the ingredients into a bowl and mix together.

If it needs to be heated, just nuke it for a few minutes depending of how much you made.

Serve lime chips with the sausage dip to give a little extra zip to the taste.

Recipe was passed down from a very dear co-worker from Washington, D.C. Your know who you are. Thank you very much.

German Jägerschnitzel-Let's Cook.

Servings; 4


For the Schnitzel:

8 boneless pork loins each approx. 3 oz

salt and pepper

3 eggs

1 cup all-purpose flour

2 cups bread crumbs

1/2 cup vegetable oil

For the Mushroom Sauce:

1 tablespoon butter

3 cups sliced mushrooms a mixture of button and chanterelle

1 small onion chopped

2 roma tomatoes

1/2 cup beef broth

1 cup red wine

2 sprigs fresh thyme leaves only

1/4 teaspoon minced fresh rosemary

1 dash dried marjoram

1 bay leaf

salt and pepper


Pound pork loin to about 1/4 to 1/8 inch thick – but not paper thin – between two sheets of plastic wrap. Season with salt and pepper. Beat eggs in a bowl. Dust pork with flour on both sides. Dip in beaten eggs. Coat with breadcrumbs, patting them to ensure they stick. Refrigerate.

Make sauce: Heat butter and onions in a saucepan over medium heat. Stir in mushrooms and cook for 1-2 minutes. Add tomatoes, herbs, red wine and beef broth. Simmer until sauce is reduced by half. Remove bay leaf. Season to taste with salt and pepper.

Heat vegetable oil in a large fry pan. Carefully add pork and fry on high heat, using a screen to prevent splattering. Turn and continue frying just until both sides are golden brown. Remove to paper towels. Drizzle with mushroom sauce and serve immediately.

For more great German Recipes, please check out www.germanfoods.org. 

Peanut Butter Pound Cake-Southern Style

2 sticks margarine, softened

2 cups white sugar

1 cup brown sugar

1/2 cup peanut butter

5 eggs

3 cups plain flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon soda

1 cup milk

1/2 teaspoon vanilla

Blend margarine, sugars, and peanut butter. Add eggs, one at a time, blending well after each addition.  Add flour, baking powder, salt, and soda. Combine milk and vanilla. Add flour and milk alternating each one; mix well. Bake at 325 degrees for 1 1/2 hours.

Recipe came from a business friend of mine in Savannah, Georgia. Her cook book called Tomorrow May Never Come...So... Let's Eat it All Today (Good Food and Laughter for the Soul...Southern Style) by Sharon Strickland and Rosemary Newman.


5 Eggs

5 Tablespoons of Milk

1/4 Teaspoon of White Pepper

3 Slices of Sour Dough or French Bread, Cubed

3/4 Cup of Cheddar Cheese, Grated

Scramble eggs and milk; add pepper.  Spray 4 ramekin dishes.

Arrange bread cubes into the dishes and cover each with equal amounts of cheese. Pour equal amounts of egg mixture over each.  Cover with cling wrap and refrigerate overnight.  Bake at 375 degrees from 23 to 28 minutes.  Souffles should rise and have a golden top.  Remove and serve warm with toast.  Be creative using different cheeses, or add browned breakfast meats or turn a little tex-mex flair with chili and salsa.

From the Kitchen of Judith Frampton, Prospect HIll Bed & Breakfast (Waynesville, North Carolina).  Recipe came out of a cook book called Tomorrow May Never Come...So... Let's Eat it All Today (Good Food and Laughter for the Soul...Southern Style) by Sharon Strickland and Rosemary Newman.


1 Cup of Mayonnaise

3 Tablespoons of  Vinegar

2 Teaspoons of Sugar

1/4 Cup of Catsup

2 Tablespoons of Pickle, chopped

1 egg, chopped

Mix all ingredients together and chill.

Recipe came from a cook book called Tomorrow May Never Come...So... Let's Eat it All Today (Good Food and Laughter for the Soul...Southern Style) by Sharon Strickland and Rosemary Newman.


1 oz of Coffee Liqueur

1 oz of Irish Cream

1 oz of Amaretto

Fill with Hot Black Coffee

Top with Whipped Cream

Drink Recipe from The Bartender's Black Book 6th Edition.


Combine 2 (6 oz.) cans lump crab meat (drained)

2 peeled, chopped min cucumbers

1/2 cup of mayonnaise

2 Tbs. lemon juice

1 tsp. chopped fresh mint.

Serve crab on Bibb lettuce leaves garnished with chopped roasted red pepper and chopped fresh parley.

Recipe from FIRST for Women Magazine.


Roll 1 sheet thawed frozen puff pastry into 10" square.

Top with 4 slices of deli ham and Swiss cheese.

Sprinkle with 1/3 cup sliced mushroom

1 Tbs. fresh thyme.

Cut into 2 1/2 squares.

Fold corners to center; pinch dough.

Brush with beaten egg.

Bake at 400 F until golden, 20 minutes. 

Serves 8.

Recipe from FIRST for Women Magazine. 

Grilled Corn with Cilantro 

Lime Butter

1 cup butter

¼ cup chopped fresh cilantro

1 ½ tablespoons fresh lime juice

1 pinch cayenne pepper

8 ears corn on the cob, unhusked

3 quarts cold water, or as needed to cover

Step 1

Cream butter in a bowl until smooth; mix in cilantro, lime juice, and cayenne pepper until thoroughly combined. Cover and refrigerate 1 hour to blend flavors.

Step 2

Peel husks back from ears of corn starting at the top, leaving the husks attached at the bottom of the ears. Remove all the corn silk and close husks over the ears again. Cover corn ears with cold water in a large bowl until husks are thoroughly soaked, about 20 minutes.

Step 3

Preheat grill for medium heat and lightly oil the grate.

Step 4

Place the corn in husks onto the hot grate and grill covered until husks are charred and the corn kernels are tender, 20 to 25 minutes, turning often. Strip off husks and serve corn with cilantro lime butter.

Prep: 15 mins

Cook: 20 mins

Additional: 1 hr

Total: 1 hr 35 mins

Servings: 8

Recipe from www.allrecipes.com 

Impossibly Easy Vegetable Pie


cups chopped fresh broccoli or sliced fresh cauliflower

1/3 cup chopped onion

1/3 cup chopped green bell pepper

cup shredded Cheddar cheese (4 ounces)

1/2 cup Original Bisquick™ mix

cup milk 

1/2 teaspoon salt

1/4 teaspoon pepper


Step 1

Heat oven to 400°F. Grease 9-inch pie plate. Heat 1 inch salted water to boiling in medium saucepan. Add broccoli; cover and heat to boiling. Cook about 5 minutes or until almost tender; drain thoroughly. Stir together cooked broccoli, onion, bell pepper and cheese in pie plate.

Step 2

Stir remaining ingredients until blended. Pour into pie plate.

Step 3

Bake 35 to 45 minutes or until golden brown and knife inserted in center comes out clean. Cool 5 minutes.

Expert Tips:

Grab a 10-ounce package of chopped broccoli or cauliflower from the freezer. Use it instead of the fresh broccoli or cauliflower; it doesn't need to be boiled. Just thaw, drain and add it to the pie.

For an Impossibly Easy Spinach Pie, use 1 package (10 ounces) frozen chopped spinach, thawed and squeezed to drain, for the broccoli; do not cook. Omit bell pepper. Substitute Swiss cheese for the Cheddar cheese. Add 1/4 teaspoon ground nutmeg with the pepper. Bake about 30 minutes.

Savory Impossibly Easy Pies can be covered and refrigerated up to 24 hours before baking. You may need to bake a bit longer than the recipe directs since you’ll be starting with a cold pie. Watch carefully for doneness.

Recipe from Betty Crocker.



2 teaspoons olive oil

3 garlic cloves, minced

1 medium onion, diced

Salt and freshly ground black pepper

1 tablespoon tomato paste

1 pound lean ground beef (at least 90 percent lean)

2 tablespoons chili powder

1 teaspoon ground cumin

One 15-ounce can no-salt-added tomato sauce

1 cup low-sodium chicken broth

3 tablespoons barbecue sauce


In a stockpot or Dutch oven over medium-high heat, add the oil, garlic and onion. Sprinkle with salt and pepper and saute until the onion gets tender and aromatic, 3 to 5 minutes. Add the tomato paste and stir well. Add the ground beef and cook until browned, stirring frequently and breaking it apart, about 5 minutes. Add the chili powder and cumin and stir until evenly distributed. Stir in the tomato sauce and broth and lower the heat to a simmer. Cook, stirring occasionally, 30 minutes. Stir in the barbecue sauce and cook for an additional 10 minutes. Serve hot.

Recipe from www.foodnetwork.com. 

Grandma's Gingersnap Cookies


2 cups sifted all-purpose flour

1 tablespoon ground ginger

2 teaspoons baking soda

1 teaspoon ground cinnamon

½ teaspoon salt

¾ cup shortening

1 cup white sugar

1 egg

¼ cup dark molasses

⅓ cup cinnamon sugar


Step 1: Preheat oven to 350 degrees F (175 degrees C).

Step 2: Sift the flour, ginger, baking soda, cinnamon, and salt into a mixing bowl. Stir the mixture to blend evenly, and sift a second time into another bowl.

Step 3: Place the shortening into a mixing bowl and beat until creamy. Gradually beat in the white sugar. Beat in the egg, and dark molasses. Sift 1/3 of the flour mixture into the shortening mixture; stir to thoroughly blend. Sift in the remaining flour mixture, and mix together until a soft dough forms. Pinch off small amounts of dough and roll into 1 inch diameter balls between your hands. Roll each ball in cinnamon sugar, and place 2 inches apart on an ungreased baking sheet.

Step 4: Bake in preheated oven until the tops are rounded and slightly cracked, about 10 minutes. Cool cookies on a wire rack. Store in an air tight container.


This recipe uses 2 tablespoons cinnamon mixed with 2 teaspoons sugar to coat the cookies before baking.

Recipe from www.allrecipes.com.



Prep: 10 Min

Cook: 20 Min

Total: 30 Min

Serves: 6

1 Cup Sugar

1/2 Cup Water

1/2 Cup Pomegranate Juice

4 Cups Cranberries

1 Cup Pomegranate Arilis, plus more for garnish

2 tbsp. Orange-flavored triple sec liqueur (or substitute 2 tbsp. orange juice concentrate)

1 tsp. grated orange zest

1. In large saucepan over high heat, combine sugar, water and pomegranate juice. Bring mixture to a boil, and stir until sugar dissolves. Add cranberries and cook, stirring occasionally, until pop open. 

2.  Off heat, stir in pomegranate arils, liqueur (or orange juice concentrate) and orange zest. Chill until ready to serve. Just before serving, garnish with additional pomegranate arilis. Refrigerate any leftovers.

Recipe from Kroger. 


There are two keys to roasting beef to rosy, juicy perfection: time and temperature. Season a 3-4 pound roast (such as top round, eye round or tenderloin) generously with salt and black pepper, and refrigerate, loosely covered, for 24 hours. Preheat oven to 250F. Rub the outside of the roast with vegetable oil, and transfer to a roasting pan fitted with a roasting rack. Roast until an instant-read thermometer inserted in the thickest part registers 145F, 1 hour 30 minutes-2 hours 30 minutes depending on the size and shape of the roast. Let rest, loosely tented with aluminum foil, about 30 minutes, then carve into thin slices. Refrigerate any leftovers. 

Recipe from Kroger.