SAUSAGE & CHEESE TARTS
I make these tarts for dinner parties and people go crazy over them. You can also freeze these tarts (I put them back in the tart trays) and take them out whenever you need a quick and easy appetizer.
Provided by plainchicken
Categories Lunch/Snacks
Time 20m
Yield 60 tarts
Number Of Ingredients 5
Steps:
- Mix together sausage, cheese, ranch and red pepper.
- Scoop into tart shells.
- Bake@ 375 for 10-12 minutes.
- These also freeze very well.
Nutrition Facts : Calories 57.7, Fat 5.4, SaturatedFat 1.8, Cholesterol 9.6, Sodium 133.7, Carbohydrate 0.5, Sugar 0.1, Protein 1.9
CHEESY POTATO & ITALIAN SAUSAGE BALLS #5FIX
5-Ingredient Fix Contest Entry. Who knew that 5 ingredients could pack such a punch of flavor! These little treats scream Mama Mia that's a tasty tater ball! They are crispy on the outside and soft and gooey on the inside. They are the perfect appetizer for any occasion. The best thing about these delightful balls of yumminess is that the kids will flip over these as well as the grown-ups.
Provided by logansw
Categories Potato
Time 30m
Yield 32 appetizers, 8 serving(s)
Number Of Ingredients 5
Steps:
- Combine potatoes, sausage, cheese, pesto and 1/2 cup of bread crumbs in a mixing bowl. Mix thoroughly.
- With wet hands, roll potato mixture into 1 1/2 inch balls. Place remaining bread crumbs on a large plate. Roll each potato ball in bread crumbs. Make sure they are evenly coated.
- Place poatao balls on a large plate or pan and put in fridge for at least 30 minutes or until ready to use.
- Meanwhile, preheat oven to 380 degrees.
- Place potato balls on a large non-stick cookie sheet. Bake for 20 minutes and golden brown.
- **serve with your favorite marinara sauce**.
CHEESY BACON TATER TOTS®
These delicious tots are great as a side dish or as a game day appetizer. The potatoes crisp in bacon grease before being baked with Cheddar cheese for an easy bacony, cheesy treat.
Provided by fabeveryday
Time 35m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Cook bacon in a large cast iron skillet over medium-high heat until crispy on both sides, about 10 minutes. Place on a paper towel-lined plate and set aside, keeping the bacon grease in the skillet.
- Reduce the heat to medium and add potato nuggets to the skillet. Season with garlic salt and toss until evenly coated. Cook until the outsides are crisp, about 10 minutes, turning carefully with a spatula once or twice. Remove the skillet from heat.
- Carefully remove 1/2 of the potato nuggets from the skillet and spread out remaining nuggets in a single layer. Top with 1/2 of the Cheddar cheese. Place remaining nuggets on top of the cheese and top with remaining cheese.
- Transfer the skillet to the preheated oven and bake until nuggets are warmed through and the cheese is melted and starts to turn golden brown, about 10 minutes.
- While the nuggets are baking, crumble the cooked bacon. Remove the skillet from the oven and top with crumbled bacon, sour cream, and green onions.
Nutrition Facts : Calories 359.7 calories, Carbohydrate 28.9 g, Cholesterol 40.4 mg, Fat 24.4 g, Fiber 2.7 g, Protein 12.5 g, SaturatedFat 9.8 g, Sodium 905.2 mg, Sugar 0.9 g
CHEESY SAUSAGE PASTA
This delicious sausage pasta dish has a cheesy tomato cream sauce. It's like macaroni for grown ups.
Provided by DoughertyDA
Categories World Cuisine Recipes European Italian
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Fill a large pot with lightly salted water, and bring to a rolling boil over high heat. Stir in the shell pasta, and return to a boil. Cook, stirring occasionally, until cooked through but still firm to the bite, about 13 minutes. Drain well.
- While the pasta is cooking, heat the vegetable oil in a large skillet over medium-high heat. Cook onion, orange pepper, and garlic in oil until tender, about 5 minutes. Stir the crumbled Italian sausage into the vegetables in the skillet; cook and stir until meat is browned and cooked through, about 8 minutes. Stir in the undrained tomatoes and the heavy cream. Turn the heat to medium-low, and allow the sauce to cook until thick, about 5 additional minutes.
- Mix pasta with the sausage cream sauce, stir in the Parmesan cheese, and serve. Garnish with chopped fresh parsley.
Nutrition Facts : Calories 514.2 calories, Carbohydrate 48 g, Cholesterol 71.9 mg, Fat 27.7 g, Fiber 2.6 g, Protein 20 g, SaturatedFat 12.9 g, Sodium 752.1 mg, Sugar 4.5 g
CHEESY SMOKED SAUSAGE CASSEROLE
My version of my grandmother's layered elbow, smoked sausage, stewed tomato, and cheese casserole.
Provided by I ♥ allrecipes
Categories Main Dish Recipes Casserole Recipes
Time 1h20m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13-inch baking dish and oil with 1 teaspoon olive oil.
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes. Drain.
- Stir sausage, tomatoes and reserved juice, onion, Cheddar cheese, Monterey Jack cheese, 2 teaspoons olive oil, parsley, onion powder, garlic powder, salt, and ground black pepper together in a large bowl. Add elbow macaroni and stir. Pour macaroni mixture into prepared baking dish, sprinkle with American cheese, and cover with aluminum foil.
- Bake in the preheated oven for 30 minutes. Remove aluminum foil from baking dish, increase heat to 425, and bake until sauce is bubbly, and the top is golden brown, about 15 minutes. Cool for 15 minutes before serving.
Nutrition Facts : Calories 358.6 calories, Carbohydrate 26.4 g, Cholesterol 53 mg, Fat 21.1 g, Fiber 1.7 g, Protein 16 g, SaturatedFat 10.4 g, Sodium 914.8 mg, Sugar 3.8 g
CHEESY SAUSAGE TATER TOTS - TOPPED CASSEROLE
This is an easy recipe that is really tasty! Use the large Italian sausages for this and remove the casings, you can use turkey sausages if desired, no need to thaw the nuggets for this recipe.
Provided by Kittencalrecipezazz
Categories Pork
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 350 degres.
- Butter a 13 x 9-inch baking dish.
- Heat oil in a large skillet over medium-high heat; add in the sausage meat with chili pepper flakes (if using) onions and garlic, stir with a wooden spoon breaking up the meat, cook until well browned (about 10-12 minutes) drain the fat, then add in about 1/4 cup Parmesan cheese; mix to combine.
- Spread the mixture into the baking dish.
- In a bowl mix the soup with evaporated milk, then pour over the sausage mixture in the baking dish.
- Sprinkle grated cheddar cheese over the soup.
- Top with the potato nuggets evenly over the cheese.
- Sprinkle the top of the nuggets lightly with seasoned salt and black pepper, then sprinkle with Parmesan cheese to taste.
- Bake uncovered for about 50-60 minutes, or until lightly browned.
Nutrition Facts : Calories 1317.4, Fat 93.4, SaturatedFat 36.1, Cholesterol 152, Sodium 3691, Carbohydrate 68, Fiber 4.3, Sugar 4, Protein 52.7
CHEESY TATERS
When I first met my husband, he swore he hated onions. I didn't tell him til he was finnished that there were onions in this dish! They are a family favorite. The onions are what gives this dish it's good flavor. You will want to lick the bowl!
Provided by Staci J
Categories Potato
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Chunk potatoes into large pieces and put in sauce pan.
- Add onion and salt.
- Cover with water.
- Cover and boil until a fork goes easily into potatoes.
- Drain all but 2 inches of water from the pan.About 3/4c.
- Add Velveeta.
- Cover and return to burner.
- When mostly melted, stir.
- Top with parsley and pepper.
- Let cool for 5 minutes.The longer they sit the better they are.
- You can't make enough!
- Hope the correction helps.
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