Cowboy Crescent Bites

I was recently trying to remember the appetizers that I grew up eating in Texas and thought of sausage balls. Remember those? They are made of just three ingredients: Bisquick mix, cooked sausage, and cheddar cheese. They are pretty good but I thought I could do better. I have to say that my Cowboy Crescent Bites don’t even compare! They are loaded with so much more flavor and are still so very easy!

The combo of cream cheese, cheddar cheese and jalapeno all melted together totally reminds me of queso! If you know me at all you know that queso is my FAVORITE. I have the best recipe for it here.

This recipe makes 32 little cups of deliciousness which is great for holiday family gatherings. The filling could even be made ahead of time then assembled with the crescent rolls when you’re ready to bake. Also, the crescent rolls that come in one big sheet work best but if you can’t find them just pinch the seams together before cutting into squares.

Make these for Thanksgiving and everyone will fall in love (with you AND the food)! You’ll be making them again and again for all your holiday gatherings. I definitely will be! Y’all know that I love simple recipes that are BOLD with flavor. This is my new favorite appetizer and I love that it was inspired by my Texas roots!

Sponsored post for Lee’s Marketplace. Items on sale Nov 19-Dec 2: crescent rolls, sausage, cheddar cheese, cream cheese

Cowboy Crescent Bites

  • Servings: Makes 32
  • Difficulty: easy
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Ingredients

2 tubes crescent rolls
½ lb ground pork sausage
8 oz cream cheese, softened
1 cup cheddar cheese
1 jalapeno, seeded and finely diced
1 bunch green onions, sliced
½ teaspoon each: garlic powder, chili powder, onion powder, cumin, salt
Cooking spray

Directions

Preheat oven to 375. Cook and crumble sausage in a skillet over medium-high heat until browned. Drain on paper towel-lined plate. Spray mini muffin tins with cooking spray.

In a medium-sized bowl, combine sausage, cream cheese, cheddar, jalapeno, half of the green onions, and spices.

Roll crescent rolls out, pinch seams together, and cut each sheet into 16 squares. Place squares of dough into mini muffin tins. Place a small spoonful of cheese mixture onto each square.

Bake for 10-15 minutes or until crescent rolls are golden brown. Remove and garnish with remaining onions.

Filled with ooey gooey cheese and sausage! Yum!

Green Chile Sausage Chowder

It’s green chile season! I was so excited to see Hatch green chilies featured in this week’s Lee’s ad. We lived in New Mexico for a few years when stationed there for the Air Force and fell in love with green chilies. Everywhere you go this time of year, there are metal cages full of green chilies roasting over an open flame. The smell is glorious! I had never seen the Johnsonville Hatch Green Chile Sausage before and it inspired me to make this chowder. I love how it turned out! The creamy broth paired with the slightly spicy green chilies is the perfect match! (Sponsored post for Lee’s Marketplace)

Items on sale at Lee’s August 20-26: Johnsonville Hatch Green Chile Sausage, frozen corn, cheddar cheese, flour

Green Chile Sausage Chowder

  • Servings: 6-8
  • Difficulty: easy
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Ingredients

1 (19 oz) package Johnsonville Hatch Green Chile Sausage, casing removed
1 small yellow onion, diced (about 1 ½ cups)
4 cloves garlic, minced
½ stick butter
½ cup flour
2 (14.5 each) cans chicken broth
1 pint half-and-half
2 cups potatoes, diced
1 cup carrots, diced
1 cup frozen corn
1 (4 oz) can green chilies
1 ½ teaspoons salt
Freshly ground black pepper, to taste
1 cup shredded cheddar cheese

Directions

Heat a large Dutch oven or pot to medium-high. Add sausage and onion then cook until browned. Add garlic and cook for 1-2 minutes stirring often.

Add butter and once melted, sprinkle flour over sausage mixture. Stir until flour is incorporated and cook for 1-2 minutes. Slowly whisk in chicken broth and half-and-half. Add salt and pepper. Increase heat, bring to a low boil and stir until thickened slightly.

Add potatoes, carrots, corn and green chilies. Reduce heat to low and cover. Simmer for 20-25 minutes or until potatoes and carrots are tender.
Serve with cheese as a garnish.

*Notes: If you cannot find Johnsonville Hatch Green Chile Sausage it’s ok. Just use plain pork sausage and add another 4 oz can of green chilies.

Easy, hearty, and so good!
If you can find this in your grocery store, get it! Delicious!