Table Blessings

Friends, this is a MUST, a staple for all houses and will quickly become a requested item at brunches, showers, breakfasts at the house, etc. It is super super quick and easy prep and is absolutely delicious!!! Plus you can freeze it, which is an added perk!

I recently took this to our MOPs group. We always drop off our food with the kitchen volunteers, then park and take our kids to child care. When I got back to the MOPS meeting room and made my way through the food line, I noticed my sausage cresescent nuggets weren’t there. I told the ladies and after checking, they discovered they had already been eaten…all of them! Ya’ll, this dish is so yummy! What could go wrong with sausage, cream cheese and crescent rolls?! Nothing! This recipe is definitely worth making and sharing!

SAUSAGE CRESCENT NUGGETS p. 120

1 lb highly season sausage (I just buy normal or mild for my family)

1 (8 oz) pkg cream cheese                                                        

2 pkg crescent rolls

poppy seeds (these are very optional…I never use them)

1 egg white, slightly beaten

Preheat oven to 350 degrees. In a medium sized skillet, lightly brown sausage and drain. While sausage is still hot, add cream cheese and stir until cheese is melted and mixture is creamy. Cool completely. Separate crescent rolls and shape into two rectangles. Form log of sausage mixture lengthwise down center of each rectangle. Fold over the long sides of pastry to cover sausage log. Place on ungreased cookie sheet, seam down. (I always just have the rectangles on my baking sheet so I don’t have to transfer and it’s easier. I just have seam up b/c kind of hard to flip. It still looks and tastes great!) Brush with egg whites. Sprinkle with poppy seeds. Bake 20 minutes until crust is golden. When completely cool, slice into 1 1/2 inch slices. (Okay, you can definitely completely cool, but it is tasty when still a little warm too!)

Note: These nuggets can be made ahead and frozen. Can be reheated in oven with great success. An ideal appetizer for brunches.

“But if your enemy is hungry, feed him, and if he is thirsty, give him a drink…” Romans 12:20

TABLE BLESSING

Lord, God, You are our living water.

Thank you for nourishing our bodies with food,

And our spirits with Your Word.

To order your Taste & See Cookbook, click HERE.

Oh my goodness! Go as fast as you can to the store and get the ingredients to make this dish! It had sounded good to me for a while and I finally made it.  It is SO good!  My husband gave it rave reviews and it was EASY! Isn’t that the best, when it is delish, yet simple?  You could omit the olives if you aren’t an olive fan. Honestly, I normally am not a big “olive” person, but loved them in this dish! This will be made time and time again in our house. It would also be an excellent dish to take to someone because it is a little different from the usual casserole. Okay, ready set go! Let me know what you think!

 ALAMO HEIGHTS CHICKEN p. 318

4 chicken breasts, cooked and diced

1/2 cup sliced ripe olives

1 medium onion, diced

1 lb Monterey Jack cheese, shredded

crushed Fritos to cover

SAUCE

1 can cream of chicken soup

4-5 TBS picante sauce

1/2 cup sour cream

To prepare sauce, mix together soup, picante sauce, and sour cream. Double layer in casserole: chicken, sauce, olives, onion, and cheese. Bake at 350 degrees for 15-20 minutes. Sprinkle with Fritos after cooking.

“For I am confident of this very thing, that He who began a good work in you will perfect it until the day of Christ Jesus,” Philippians 1:6.

Table Blessing

When we are weak,

Lord, You are strong.

Strengthen us with Your Holy Spirit

This whole day long.

To order your Taste & See Cookbook, click HERE.