Child-Friendly Leftovers

"Beggar's Purses" are a great way to get your kids to eat leftovers through simple repackaging. They are finger food and relatively bite-sized which automatically makes them more fun to eat.


Prep Time: 15 minutes
Cook Time: 15 minutes

Ingredients:
1-2 packages of Pillsbury crescent rolls
or
12 pre-thawed Rhoades Rolls
2-3 cups of your leftovers
butter

Preheat oven to 375.
Stretch one roll (1 roll = 2 crescent rolls) into hand-sized round. Fill with 2-3 Tbsp of cold leftover mixture (honey mustard chicken, fajitas, meatloaf, spagetti sauce, etc). Fold dough around mixture and pinch together at the top. It should look similar to a teardrop. Place "purses" onto greased baking sheet and bake for 15 minutes. Once cooked, brush with butter and serve warm.

Best Queso Dip EVER

Prep Time: 5 minutes
Cooking Time: 20 minutes

Ingredients:
2 lb package Velveeta, cubed
1 lb Jimmy Dean Hot Sausage
1 8-oz. package of cream cheese, cubed
1 can of Ro-Tel (either regular or extra hot)

Brown sausage, drain any excess fat and reduce to medium-low heat. Add velveeta cubes to skillet. When cheese is almost melted, add cream cheese cubes. Once cheeses are thoroughly melted, add Ro-Tel and stir together over low heat until mixture is creamy. Remove from heat and serve with tortilla chips.

*Keep queso warm during serving (crock pot or fondue pot works well).

German Pancakes

Prep time: 10 minutes
Cook time: 15 minutes

3 eggs
1/2 cup flour
1/2 cup milk
1/4 tsp salt
1/2 tsp vanilla
3 Tbsp butter
*optional - 1/4 tsp nutmeg (or cinnamon/allspice)

Preheat oven to 400.
Whisk eggs. Add flour and whisk again.
Place butter in a round cake pan and allow to melt in the oven.
Add milk, salt, vanilla and nutmeg.
Once butter is melted, pour batter over butter and bake for 15-17 minutes.

Serve with powdered sugar, fresh berries, jam, or syrup.

Sausage-Stuffed Mushroom Caps

Prep Time: 30 minutes
Cook Time: 10 minutes

1 package Jimmy Dean Sage or Hot Sausage
8 oz. package cream cheese
20-30 small white or brown mushrooms
1/2 cup seasoned bread crumbs and/or parmesan cheese

Start by washing and de-stemming mushrooms. Keep 1/2 the stems. Set caps and stems aside to dry. Cook sausage over medium heat until cooked. Drain sausage well. Preheat oven to 350.

In a separate bowl, mix cream cheese into sausage. Mince mushroom stems and mix into sausage/cheese mixture. Place bread crumbs or parmesan in a small bowl. Fill each mushroom cap with the sausage mixture and then dip mushroom upside-down into bread crumbs.

Bake on a cookie sheet for 10 minutes at 350.