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).

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.