Cornbread Sausage Stuffing (GF)

I am beginning to think my husband should manage this site- he is the chef of the family.

2 frozen packages of spicy or sage sausage
2-3 white onions, sliced
1 cornbread mix, baked and crumbled
3 cloves garlic
pepper
salt
marjoram
1 stick butter
2-3 C chicken broth

Brown sausage, but do not drain grease. Add sliced onion and garlic- cook on med. heat until onions are soft. Add 1 stick of butter. Put in cornbread crumbs and mix together. Add hot chicken broth to desired consistency. Add salt, pepper, and marjoram to taste.

For My Sister: 3 Crock Pot Goodies

Italian Chicken and Potatoes

4 chicken breasteses
1/2 C Italian dressing
1 t. Italian seasoning
1/2 C Parmesan cheese
4 potatoes, peeled and cut into wedges

Place chicked at bottom of crock pot. Sprinkle w/ half of the dressing, spices, and cheese. Put the potatoes on top of the chicken. Sprinkle with the rest of the dressing, spices, and cheese.

Cook on low 6-8 hrs or until chicken and potatoes are tender.

courtesy of: Mike (cos he got sick of chicken soup)
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Cream Cheese Chicken

4 chicken breasts
8oz cream cheese
1 can cream of chicken soup
1 can cream of mushroom soup
1 dry pack of Italian dressing
Mix sauce in bowl and put on top of chicken in the crock pot. Cook low 8-10 hrs or high 4-6 hrs. Serve over baked potato, egg noodles, or rice.

courtesy of: Marianne S.
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Picante Pork Chops

1. spray crock pot with Pam
2. put in 6-8 pork chops
3. cover with 16 oz. chunky salsa

Cook 10 hrs on low. Serve over rice.

courtesy of: Mom Fuller
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These are for my sister because she had her 3rd baby one month ago and, well, let's face it. I barely get dinner made with ONE child around. Send me some more crock pot recipes or post yours in the comments so I can help her out.

Tex-Mex Egg Rolls with Creamy Cilantro Dipping Sauce

1 (5-ounce) package yellow rice
1 teaspoon salt
1 pound ground hot pork sausage
1 (15-ounce) can black beans, rinsed and drained
1 (14.5-ounce) can Mexican-style diced tomatoes, undrained
2 cups (8 ounces) shredded Monterey Jack cheese
6 green onions, finely chopped
1 (1.25-ounce) package taco seasoning mix
28 egg roll wrappers
1 large egg, lightly beaten
4 cups peanut oil
Creamy Cilantro Dipping Sauce, recipe follows
Garnish: fresh cilantro sprigs

Cook rice according to package directions, using 1 teaspoon salt. Cool completely.
Cook sausage in a skillet over medium heat, stirring until it crumbles and is no longer pink; drain well. Let cool.
Stir together rice, sausage, black beans, and next 4 ingredients in a large bowl. Spoon about 1/3 cup rice mixture in center of each egg roll wrapper. Fold top corner of wrapper over filling, tucking tip of corner under filling; fold left and right corners over filling. Lightly brush remaining corner with egg; tightly roll filled end toward the remaining corner, and gently press to seal.
Pour oil into heavy Dutch oven; heat to 375 degrees F. Fry egg rolls, in batches, 2 to 3 minutes or until golden. Drain on wire rack over paper towels. Serve with Creamy Cilantro Dipping Sauce. Garnish, if desired.


Creamy Cilantro Dipping Sauce:
2 (10-ounce) cans Mexican-style diced tomatoes
1 (8-ounce) package cream cheese, softened
2 cups loosely packed fresh cilantro leaves (about 1 bunch)
1 cup sour cream
3 garlic cloves, minced
Garnish: finely chopped fresh cilantro leaves
Process first 5 ingredients in a food processor until smooth. Garnish, if desired.

From: The OTHER Liz

Fullers' German Potato Salad

By popular request:

6 Potatoes: peeled, boiled, and chopped up
6 Eggs: boiled and chopped up
1 can Black Olives, sliced
12 oz. Sour Cream
2 Cups Cheddar Cheese
1 Ham Steak, cooked and cubed
3 medium Pickles, chopped up
2 spoonfuls of Mayo
12 oz. Sour Cream
several dashes of Salt
several dashed of Pepper

Mix all together and chill for 2+ hours.

Courtesy of: The Germans (and Mike's Mom)