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1 package Jimmy Dean Premium Pork Sausage Regular1 Tbsp. olive oil2 cans ROTEL Original Diced tomatoes & green chilies2 (8 oz.) packages of cream cheese, softenedHeat olive oil in a 12â€ skillet over medium-high heat. Add sausage and brown well, stirring and breaking up sausage with spatula.When sausage is fully cooked add the two cans of ROTEL. Reduce heat to medium. Stir to combine and cook for 3 minutes.Add the 2 packages of cream cheese to the skillet. Stir until the cream cheese is fully incorporated and continue cooking until heated through.Turn into a serving bowl.Dip can be made ahead of time, stored in an oven-proof bowl and reheated covered at 350Â° for 10 â€“ 15 minutes.
Potatoes2 1/2 lbs. Carola potatoes, scrubbed and cut into wedges3 Tbsp. olive oil2 tsp. kosher salt1 Tbsp. Herbes de ProvenceDip1 medium onion, coarsely chopped6 cloves garlic, cleaned and coarsely chopped1 Tbsp. olive oil1/4 tsp. kosher salt1 cup sour cream1/4 cup mayonnaise1/2 tsp kosher salt1/4 tsp. coarse ground fresh black pepper1/2 tsp. lemon juice2 Tbsp. fresh parsley leaves4 strips fully cooked bacon, crumbledChopped chivesLine a baking sheet with aluminum foil and set aside.Preheat oven to 425Â°.Place potato wedges in a large bowl and cover with hot tap water. Soak potatoes for 10 minutes. Meanwhile prepare onions and garlic for roasting.On a piece of aluminum foil place chopped onion and garlic. Drizzle with 1 Tbsp. olive oil and sprinkle with 1/4 tsp. salt. Fold foil and wrap.Drain potatoes and dry off with paper towels. Place potatoes onto prepared baking sheet. Drizzle with 3 Tbsp. olive oil and sprinkle with salt and herbs. Toss to coat evenly.Roast potatoes and onion/garlic for 25 minutes until potatoes are golden brown.Remove the onion/garlic from the foil and place in the bowl of a food processor. Allow to cool for 5 minutes.Place remaining dip ingredients (sour cream through parsley) into the food processor and process until smooth. Stir in crumbled bacon reserving some for garnish. Place dip into a serving bowl and garnish with remaining bacon crumbles and chives. Serve with hot potatoes.
1 package Duncan Hines Dark Chocolate Fudge CakeMolasses Buttercream10 oz. softened unsalted butter3 Tbsp. Unsulfured Molasses3 Tbsp. milk3/4 tsp. vanilla extract4 cups sifted confectionerâ€™s sugarTopping2 cups pecans4 Tbsp. unsalted butter2 Tbsp. packed light brown sugarPinch of salt1/2 cup toasted coconutPrepare cupcakes according to directions.While cupcakes are baking prepare buttercream.In the bowl of an electric mixer beat butter, molasses, milk and vanilla until combined. Gradually add confectionerâ€™s sugar and beat until light and fluffy. Set aside.As cupcakes are cooling, place pecans on a parchment lined baking sheet and roast in heated 350Â° oven for ten minutes. Remove from oven.In a medium saucepan combine butter, light brown sugar and salt. Heat over medium-high heat until butter and sugar are melted and bubbling, about 1 minute.Pour toasted pecans into sugar mixture and toss well to combine. Place pecans back on baking sheet and cool completely.Coarsely chop candied pecans and combine in a bowl with the toasted coconut.Ice cupcakes and cover with topping.