A Few Recipes

So I really do cook, although it feels like I've been doing a lot less of it lately. Here are a few that have been yummy and easy. Enjoy!

Zingy Little Smokies Recipe

20 min | 5 min prep

SERVES 8

• 1 lb johnsonville Little Smokies sausage
• 1/4 cup yellow mustard
• 1/2 cup grape jelly

1. In a sauce pan place all the ingredients.
2. Warm it on low simmer until the grape jelly and mustard combine to form a yummy sauce. (Approximately 20 minutes).
3. People will not believe that the sauce is only grape jelly and mustard. You can make up something that sounds more expensive if you wish.
4. Works nicely in a crock pot as well.

Chicken Cheese Soup

Prep/Total Time: 30 min.

4 cups cubed cooked chicken breasts (I used canned chicken)
3 1/2 cups water
2 cans (10 3/4 oz.) condensed cream of chicken soup, undiluted
1 pkg. (16 oz.) frozen mixed vegetables, thawed
1 can (14 1/2 oz.) diced potatoes, drained
1 pkg. (16 oz.) process cheese (Velveeta), cubed

In a Dutch oven, combine the first five ingredients. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender. Stir in cheese just until melted (do not boil).

Yield: 7 servings.

Championship Bean Dip

1 can (16 oz) refried beans
1 cup picante sauce
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded cheddar cheese
3/4 cup sour cream
1 package (3 ounces) Kraft Philadelphia cream cheese, softened
1 tablespoon chili powder
1/4 teaspoon ground cumin
Tortilla chips and salsa

In a large bowl, combine the first eight ingredients; transfer to a 1 1/2 quart slow cooker. Cover and cook on high for 2 hours or until heated through, stirring once or twice. Serve with tortilla chips and salsa. Yield: 4 1/2 cups.