Living 2 Eat |

Armadillo Eggs

• 24 fresh, medium jalapeño peppers
• 1 pound mild pork sausage
• 2 cups Bisquick
• 1 16-ounce package shredded cheddar cheese
• 1 tablespoon crushed red pepper flakes
• 1 tablespoon garlic salt
• 1 16-ounce package Monterey Jack cheese, cubed

Note: You may want to wear plastic gloves while working with all these jalapeños, and don’t put your hands anywhere near your eyes.

This recipe courtesy of Texas Cooking, for more information click here.

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Scott Crawford is my brother in law and someone that has enjoyed the fine cookin’ of his wife, Brundi.    His increased waistline since marriage is a testament to his appreciation for Brundi’s culinary skills.

Over the years, I have joked with Scott and told him that he is my favorite brother in law.   We laugh because he is my only brother in law.   Scott is a great husband and father.    He loves sports and has instilled the love of the game in his son, Mason (my oldest nephew).

Every Monday night in the fall is a hoppin’ place in the Crawford home… football, football, football.   Don’t expect Scott to chit chat on the telephone during this time, rather expect a spirited time that includes good food and fun fellowship.

Scott’s Favorite Football Dip

2 packages of Cream Cheese
1 can Mild Chili Beans
2 - 3 cups grated sharp cheddar cheese

Press both packs of cream cheese into a 9×13 baking dish.

Pour the can of chili beans on top (juice and all).

Sprinkle cheese on top and bake @ 350F until warm and bubbly.

Serve with some type of scoopable chip.

NOTE:   It tastes like chicken!

 Venita and I have made this for years and even our guests that do not normally care for spinach love it!      

Lyttleton T. Harris, IV

Houston, Texas

LYT’S SPINACH & ARTICHOKE CASSEROLE

2        packages of frozen chopped spinach      

1        stick of butter

1        lg. can of artichoke hearts (cut in quarters)

1        8 oz. carton of sour cream

1        cup of chopped onion

1/2     cup of grated Parmesan cheese

Salt & pepper to taste

Cook spinach (microwave or stovetop) and drain thoroughly.  Saute onion in butter. 

Mix all ingredients in a large bowl and pour into a casserole dish with top.  Sprinkle more parmesan cheese on top of the mixture, cover and bake in 350 degree oven for 30 minutes.  Serves 6 to 8.

Can be prepared far in advance and kept in refrigerator until time to cook.

  

 

 

… from the kitchen of Denise S. Plunkett

 

RANCH SAUSAGE STARS

 

2 c. (1 lb.) cooked crumbled sausage, blotted dry with paper towels

1½ c. grated sharp cheddar cheese

1½ c. grated Monterey Jack cheese

1 c. Ranch dressing

1 can (2.25 oz.) sliced ripe olives

½ c. chopped red pepper

1 pkg. fresh or frozen won ton wrappers (usually found in the produce section)

Vegetable oil

 

 

Preheat oven to 350 degrees. 

 

Combine sausage, cheeses, dressing, olives and red pepper. 

 

Lightly grease muffin tins and press 1 wrapper in each cup.  Brush wrapper lightly with oil.  Bake 5 minutes or until golden. 

 

Remove from tins, place on baking sheet.  Fill with sausage mixture.  Bake 5 minutes or until bubbly. 

 

Makes 4 to 5 dozen.

 

 

 

 

… from the heart and kitchen of Brundi Starling Crawford. 

 I have always loved eggs, especially deviled eggs.   I can remember visiting my godparents and ‘Aunt Phyllis’ would always have a tray of eggs ready for me.   Today, I love making deviled eggs and have found a quick easy combination that seems to please everyone.  These are a perfect addition for that special Sunday lunch with family.

Boil eggs (add a tad of vinegar in water, this helps prevent cracking).

Peel and cut eggs in half.

Mash egg yolks with mayonnaise (not Miracle Whip), add a smidge of mustard, salt, cracked pepper, and about a teaspoon of sugar. Thoroughly mix together.

For a special kick, add fried crumbled bacon.

Neatly place a heaping spoonful in each egg. Sprinkle with paprika.

Simple and delicious!

I make this every year at my Christmas Party that grows and grows and grows.  Everyone asks for the recipe!  I’m emailing all day the day after the party!

Yum,

Lori Mitchell Barnett

Austin, TX

www.lmbphoto.com

Crab Dip

     . 1 8-ounce package of cream cheese

     . 1/3 cup mayonnaise

     . 2 teaspoons lemon juice

     . 1 Tbsp water

     . 2 green onions, sliced, greens included

     . 3 Tbsp chopped fresh parsley, or 1 Tbsp dried parsley

     . 1 Tbsp horseradish

     . 1/4 teaspoon Worcestershire sauce

     . 1/2 teaspoon of Tabasco or more to taste

     . 1/2 cup slivered almonds

     . 1 cup of fresh lump crab meat (or a can of crab meat)

1 Preheat oven to 350°F. Beat together the cream cheese, mayonnaise, lemon juice, water, onions, and parsley until smooth. Mix in the Worcestershire sauce, Tabasco, and horseradish. Fold in the lump crab meat. Top with slivered Almonds if you like.

Place in an oven-proof casserole serving dish.

2 Bake until bubbly and heated through, about 20 minutes. Serve with crackers or thinly sliced baguette.