Working with What You Got: Creamy Sausage Dip

Sometimes in life, you just have to work with what you’ve got. There are a never ending series of excuses one could give for not trying something new like say… starting a new blog. No big beautiful kitchen. No impressive fancy camera. No experience. No friends. On the other hand, you could just forget all that, and do it anyway. That’s sort of what Awesome on 20 is all about.

You likely won’t see any perfectly beautiful photos on this blog, at least not for a while. I have a cheap Kodak point and shoot that I bought in Taiwan. It’s not great, but it works. You also won’t see an endless variety of props in the background. I only use what I actually have in my kitchen. I don’t have money to spend on props, or a place to store them. This is real life, kids.

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This is not the kind of camera a blogger is supposed to have. Work with what you got.

What you will see is things that I actually use in my house, and food that I really eat. I do my best with what I have. And on the first weekend after a month of wedding guests, what I had was some cooked sausage meat and some leftover cream cheese. I was exhausted and didn’t want to put in a lot of effort. I needed something I could make with my eyes closed. A little bit of fridge raiding turned out to be a pretty scrumptious dip which we were only too happy to call dinner.

Creamy Sausage Dip

Creamy Sausage Dip
Serves 2
Warm creamy dip loaded with sausage. Get the strong chips.
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Total Time
10 min
Total Time
10 min
Ingredients
  1. 8 oz sausage, cooked
  2. 1 clove garlic, minced
  3. half can Rotel
  4. 8 ounces cream cheese
  5. Sturdy chips for dipping
Instructions
  1. Put everything in a skillet to heat the sausage and melt the cream cheese.
  2. Stir until it all comes together.
  3. Pile it onto your favorite chips and shovel it in your face.
Notes
  1. If your sausage is uncooked, just crumble it up and cook it in the skillet before adding the other ingredients.
Adapted from 1001 Fast Easy Recipes
http://awesomeon20.com/
 

Cadbury Creme Egg Brownies

We don’t do much to celebrate Easter around here, unless you count eating a ton of Easter candy. Seriously, Easter definitely wins the holiday candy race. Nobody else has Cadbury Creme Eggs. Christmas and Halloween just can’t compare. I look forward to these all year.

Cadbury Creme Eggs

But just in case you were wanting to make your Easter candy even more awesome, I’ve made Cadbury Creme Egg Brownies. My husband had been begging me to make these for him for over a week. How could I refuse him? He finished his in about twelve seconds, so I’d say he was happy. They taste pretty much as ridiculous as you’d expect. It’s a fudgy chocolate overload. It makes you want to brush your teeth in the best possible way. I mean, it’s Creme Eggs baked into a brownie. It’s awesome. Duh.

Cadbury Creme Egg Brownie Batter

I recommend waiting until closer to Easter to make these. The longer you wait, the more desperate your grocery store will be to get rid of their seasonal candy, and the Cadbury Creme Eggs are bound to be on sale. They’re still a bit of a splurge, but hey, that’s what holidays are for.

Cadbury Creme Egg Brownies

Also awesome is the fact that these are made in a 9X9 pan, so even if you only have a countertop oven the size of a dorm room microwave, you can still make these. I know from experience.

You could easily make these with your favorite brownie recipe, even if that comes from a box. I won’t tell, as long as you think it’s delicious. Here’s the recipe I used.

Cadbury Creme Egg Brownie

Cadbury Creme Egg Brownies
Yields 12
Fudgy brownies with Cadbury Creme Eggs nestle inside
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Prep Time
15 min
Cook Time
25 min
Prep Time
15 min
Cook Time
25 min
Ingredients
  1. 185 grams (1-1/2 sticks) unsalted butter
  2. 185 grams (1 cup) chocolate chips
  3. 3 eggs
  4. 275 grams (2-1/2 cups) sugar
  5. 85 grams (3/4 cup) all purpose flour
  6. 40 grams (1/3 cup) cocoa powder
  7. a pinch of salt
  8. 6 Cadbury Creme Eggs, cut in half top to bottom
Instructions
  1. Preheat oven to 325 and butter a 9x9 inch pan.
  2. Put butter and chocolate in a microwave safe bowl and heat for thirty seconds at a time, stirring after each interval. Continue until everything is smooth. Set aside to cool slightly.
  3. Crack your eggs into a bowl and add sugar. Beat them together until they're pale and fluffy and double in size. You can use an electric mixer or get your arm workout for the day by using a whisk.
  4. Pour your melted butter and chocolate into the egg mixture and fold to combine. Keep working until the streaks are gone.
  5. Sift your flour, cocoa powder, and salt into the batter. Gently fold this in.
  6. Pour your brownie batter into your prepared pan and bake for 15 minutes.
  7. Remove the brownies from the oven and gently press your Cadbury Creme Eggs, cut side up, into the the partly cooked brownies.
  8. Return the brownies to the oven for 12 to 15 minutes depending on your desired gooeyness level.
  9. Torture yourself by allowing these to cool completely before cutting. Good luck.
Adapted from Honey's Mummy
Adapted from Honey's Mummy
http://awesomeon20.com/
 

*Measuring note: If you have a kitchen scale, I highly recommend measuring by weight. The recipe was written in grams, so cups may not be as accurate.

*These brownies can be made for under $10. Not bad for a holiday dessert. 🙂

 

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