Sausage Dip Recipe

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This is just what the name says - Sausage Dip. It's not a cheese dip because there's not much cheese in there - It's a Sausage Dip!

1 Tube Hot Sausage, Win Dixie brand works best here
1 Large Onion, diced fine
1 tsp Red Pepper flakes
.5 Box Velveeta Mexican Cheese
.25 Cup Pickled Jalapenos, diced

Heat a saute pan to medium high heat, and add the sausage. Cook the sausage till it's about half way cooked then add the onion, jalapenos, and red pepper flakes. Once the sausage is all browned off, drain off all the fat you can. Return the mixture to the pan and reduce the heat to a medium low. Dice up the Velveeta Mexican Cheese and add it to the pan. Cook stirring well until the cheese is melted. Serve with Tortilla chips. Eat & Enjoy!

Happy Cheesing,

~Nikko

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Blue Moon No Knead Bread Recipe

Strawberry Cheesecake Chocolate Cups

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Strawberry Cheesecake Chocolate Cups...

This fancy little treat couldn't be any easier. Thanks to my buddy Steve The Tortilla guy I have some fancy Tumaro's Tortillas Chocolate Wraps (you can find these in many stores and if you don't see them - ask the manager to order them in!). I wanted to do something a bit off the reservation with them so I decided to turn the wraps into cups and add a nice filling.

Tumaro's Tortillas Chocolate Wraps, cut into rounds
Philadelphia ready made Cheesecake filling
Strawberries, fresh and quartered (or smaller if desired)

Cut the Tumaro's Tortillas Chocolate Wraps into rounds that will fit into an individual cupcake pan - you will want them smaller than the full cup - maybe to go up about half way. Once you have the pan filled with the rounds bake at 350 for 10-20 minutes, or just until they turn firm. Once the rounds are finished let cool in the pan then remove to a wire rack. Put a few tablespoon fulls of the cheesecake filling into each cup. Top with the strawberries and serve. Eat & Enjoy!

Happy Wrapping!

~Nikko

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Cheese Danish Recipe

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So we were on vacation in Clearwater Florida and went to Lenny's for breakfast one morning. Lenny's is known for their breakfasts and some would say the best breakfast available in Florida (or the world). The best part about the breakfast is that you are treated to a nice basket of homemade pastries when you order your food! OMG they are delicious! One of the pastries in our basket was a cheese danish. I decided it was about time for me to try my hand at making them so I went to Ina Garten (she's my go to when it comes to sweets) and got a recipe. I adapted this version a bit from hers...

8 Oz. Cream cheese, at room temp (that's one large box)
1/3 Cup + 2 Tbsp Sugar
2 Extra-Large Egg Yolks, at room temp
2 Tbsp Ricotta cheese
1 tsp Vanilla extract
1/4 tsp kosher salt
1 Tbsp Lemon zest, grated (about 2 lemons) you can use Penzey's lemon zest reconstituted
2 Puff pastry sheets, defrosted
1 Egg beaten with 1 Tbsp water

Put the cream cheese and sugar in a bowl and cream them together gently until smooth. You do not want to do a fast whip on anything here! You can use a mixer to do this or by hand. Once they are creamed nicely, add the egg yolks, ricotta, vanilla, salt, and lemon zest and mix just until combined - do not over work the mixture.

Unfold one sheet of the puff pastry onto a lightly floured surface and roll it out slightly with a floured rolling pin until it's a 10" x 10" square. Cut the sheet into quarters with a knife. Place a heaping tablespoon of the filling into the middle of each square. Brush the border of each square with the egg wash and fold 2 opposite corners to the center - overlap the fold a bit and pinch together well. Brush the top of the pastry with the egg wash. Repeat this step with the remaining pastry sheets. Place the pastries on a parchment lined sheet pan and refrigerate for 20-30 minutes.

While the pastry is in the refer, preheat your oven to 400 degrees F.

Bake the pastries for about 20 minutes, rotating the pan once during baking, until puffed and brown. Eat & Enjoy!

Happy Banking!

~Nikko

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