Friday, March 15, 2013

Friday Foodday

Happy Friday lovebugs, I hope you have a wonderful weekend. Here are some of my favorite recipes this week.

Spicy Sausage Dip
1 pound spicy/zesty sausage
1 15-ounce can diced tomatoes with green chiles, undrained
2 8-ounce packages cream cheese
Hot sauce, to taste

1. In a large skillet over medium-high heat, cook the crumbled sausage until browned. Drain off any excess fat.
2. Reduce the heat to medium and mix in the tomatoes, cream cheese, and hot sauce. Continue to cook, stirring frequently, until the mixture is warmed through and the ingredients are well blended. Taste and adjust seasonings as necessary. Serve warm.

Bacon Pierogie Bake
1 (16 oz) package frozen potato and onion pierogies
2 slices center-cut bacon, chopped
2 garlic cloves, minced
1/3 cup 1/3-less-fat cream cheese
1/2 cup chicken broth
1/2 cup shredded cheddar cheese
1/4 cup thin sliced green onions
1 small plum tomato, seeded, and diced
Cooking spray

1- Preheat the oven to 400.
2- Spray a baking dish with cooking spray. Arrange the frozen pierogies in the dish.
3- In a medium saucepan, cook the bacon until crisp. Remove the bacon from the pan.
4- Add garlic to the drippings, cook for 30 seconds. Add the cream cheese, stirring until it melts. Add the broth, stir continuously until it's all incorporated.
5- Pour the sauce mixture over the pierogies. Top with the cheddar cheese.
6- Bake for 15 minutes. Remove from the oven, top with the tomatoes and bacon, and return it to the oven. Bake for 5 additional minutes.
7- Remove from the oven sprinkle with green onions and black pepper. Serve hot.

Skinny No Bake Peanut Butter Pie
  • 5 oz reduced fat cream cheese, softened
  • 1/2 cups confectioners' sugar
  • 1/3 cup Peanut Butter
  • 8 oz fat free frozen whipped topping, thawed 
  • reduced fat graham cracker pie crusts
  • 3 tbsp Hershey's chocolate syrup
Beat cream cheese and confectioners' sugar together in a medium bowl.  Mix in Better 'n Peanut Butter and beat until smooth. Fold in whipped topping.
Spoon into graham cracker pie shell; cover, and refrigerate until firm, at least 2-3 hours. Drizzle with chocolate syrup before serving.

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Hey lovebug! Thank you so much for you comment. I just loved spending time with you and I hope you come back again soon! TCB.