Spicy Sausage Cheese Dip

Armed with a Superbowl food hangover, I'm here today to report on my absolute favorite treat from last night. And by the way, I'm totally that girl who sits in front of the TV for the entire football game, only looking up from her plate of junk food when the commercials or half-time show comes on. So don't get any crazy ideas that I can chat scores or plays with you... but food? Oh yes.

This little gem of a recipe was shared with me by my friend Shanna. It's so easy. And fat free. I swear. Here's what you need to make it happen.

Much to your chagrin, I didn't make this dip for a Superbowl party. Nope, last night it was just me and David. Wait, you don't make entire crock pots full of cheese dip just for you and your hubs? Hm. Yeah, yeah, we didn't either... I promise, this was just the appetizer for our super healthy dinner we had later.... Ok fine. You caught me. I ate an entire bowl of this for my dinner. Judge away. It was goooood.

If you actually are making this for a party (ie. more than two), I'd double the recipe. 

Step One. Brown the sausage.

Step Two. Mix the sausage + cream cheese + (drained) tomato mix together in a crock pot.

Step Three. Simma. 

Step Four. Serve with tortilla chips. Oh and then proceed to eat enough for you, your hubs, your neighbor... heck, your whole neighborhood. Why not.

 It doesn't look like much, but I promise it's amazing. Like, so amazing that we ate half of it before I remembered to take a picture.

So there you have it, my favorite Superbowl treat. What did you cook up last night?

Sharing with: The Girl Creative

Our Thanksgiving Menu

Thanks so much to all of you for your sweet comments on our simple and sweet Thanksgiving table! Now I'm just ready to fill this bad boy with some amazing food!

In my family, we take food seriously. It's go big or go home! We're big on tradition, so when one of us says "it's not Thanksgiving without ________" we've got to make sure we have that dish! Which kind of turns into about twenty dishes for about ten people. Thank goodness for leftovers, right?

Want to know what's on the menu this year?

I wasn't lying... we've got a LOT of food planned : ) And, of course, it's all done Southern style. Many of the recipes are from either my family or David's family, but I did pull a couple from other sources. 

I'll be using Paula Deen's cornbread stuffing recipe, but I plan to add more fresh sage + onions like my great-grandmother used to do. The candied sweet potatoes will come from Betty Crocker (minus the Cheerios... weird!). Oh and of course, we can't forget Paula's famous ooey gooey pumpkin cake recipe (which I frequently tell my family is my own recipe because it always walks away with a lot of love!).

So there you have it! The Thanksgiving table at Ten June. What are you cooking up this year?

S'More Cupcakes

Oh, I said it. 

Didn't hear me the first time?

S'more. Cup. Cakes. 

Sounds fabulous, doesn't it? With fall upon us, my brain starts thinking about all things fall food. Pumpkin everything, apple pies, tailgating food... and fireside s'mores. A few weeks ago on my mountain birthday trip, I brought the goods to make s'mores. Sadly, the cabin had all gas fireplaces and no fire ring to build a bonfire outside. Wop wop. But instead of letting my marshmellows and Hershey bars go to waste (yeah right, like that would ever happen!), my little brain mixed up a s'more alternative.

INGREDIENTS

-box of yellow cake batter 

(plus eggs, oil, water if required to make batter)

- bag of large marshmellows

-3 to 4 full sized Hershey bars

-box of graham crackers 

-butter

DIRECTIONS

1. Mix the cake batter according to the directions on the box. 

(my receipe is genius so far, right?)

2. Crumble up a sleeve of graham crackers into a bowl, then mix with 2 tblsp. butter.

3. After spraying a cupcake tin with nonstick cooking spray, pack the graham cracker mix into the bottom of each muffin tin. Then pour the batter into each tin- be sure to only fill the batter about 3/4 of the way up to each tin so that it doesn't overflow!

4. Plop a marshmellow in the middle of each tin, straight into the batter. Yes, I said plop.

5. Bake the cupcakes according to the directions. I believe mine were at 350 degrees for approximately 20 minutes. Don't be scared when your marshmellows puff up! They'll go down and be all the crispier and yummier for it.

7. Then add a few chunks of Hershey bars, to your liking. I may or may not have added some chocolate syrup too... but I'm crazy like that : ) Vanilla icecream would be good as well. Just sayin.

 

Of course, I wasn't playing good blogger at this point and failed to snap any fabulous pictures of the finished project, all prettied up. Instead, I was cramming eight some of these in my mouth. So. Good.

Here's the finished product (albeit cooled off thirty minutes out of the oven!).

What are you cooking up for fall?

***

 Don't forget tomorrow is the second week of the 30 Day Photo Challenge! Even if you missed the first week, come link up if you've taken any pictures for days 8- 14 of the challenge. I'm excited to share my week two pictures! And don't forget, I'll be featuring my favorite photos later this week! Learn more about the photos for week two here.

Everbest Market

Wanna hear something cool?

One of my dearest friends, Katelyn and her husband Max, just opened a restaurant in Atlanta. How neat is that?! So neat. And I would love it if all of my lovely readers (especially those located in and around Atlanta!) could help give the new restaurant, Everbest Market, some love!

me & Kate! (please ignore my work clothes... it was a long day!)

Named after Katelyn's grandfather's farm, Everbest Market is a fresh gourmet sandwich shop. Their menu selection is ah-maz-ing (trust me, I stuffed myself on their truffle chicken salad and fried green tomato + goat cheese BLT the other night!) and their location in Decatur is unbeatable.

The menu changes daily, but consists mainly of gourmet sandwiches, salads, soups and homemade desserts. They've also got a daily take home menu, consisting of pre-made meals that you can just grab and pop into your oven, ready to eat! All I have to say is... yum.

Also, Katelyn has an incredible eye for design- she turned the outdated restaurant space into a chic little cafe which fits Everbest Market perfectly. Check out the before and afters!

BEFORE

AFTER

BEFORE

AFTER

BEFORE

AFTER

 David was too busy watching the Braves lose to get out of the picture! : ) 

Everbest Market is located at 3125 Briarcliff Road, near the intersection of Clairmont and Briarcliff. You can learn more about the restaurant, including their daily menu choices, on their Facebook page. Let me know if you stop by! And if you do, be sure to ask for Katelyn and tell her I sent you : )