4 oz cream cheese
1/4 C Sarah Jane's Salsa
1 C taco meat, cooked
1 1/2 C crumbled sausage, cooked
1 C shredded cheddar cheese
2 cans refrigerated crescent rolls (8 oz each)
Heat oven to 375F. In medium bowl, mix cream cheese and salsa until smooth. Stir in taco meat, sausage and cheddar cheese just until combined.
Unroll both cans of dough; separate into 16 triangles. On greased cookie sheet, arrange triangles in ring with short sides of triangles in center. Dough will overlap. I did this ring in the shape of a heart, you may also make a circle.
Spoon cream cheese mixture on the half of each triangle closest to center of ring.
Bring each dough triangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (filling will show a little).
Bake 20-25 minutes or until dough is golden brown. Cool 5-10 minutes before slicing & serving.
8 eggs - hard boiled, peeled and chopped
1/2 C Mayo
1-2 Tbs Sarah Jane's Jalapeno Mustard
1/4 C chopped green onion
1/4 tsp smoked paprika
Salt & Pepper to taste
Mix all ingredients together, serve on bread or crackers.
16 oz can refried beans
16 oz sour cream
3 avocados, mashed (add 1tsp garlic salt and 1/4 tsp pepper)
1/2 C Sarah Jane's Mild Salsa
4 medium sized Jalapenos chopped
4 green onions chopped
1 1/2 C shredded cheddar cheese
Layer ingredients in order as they are listed in 2-quart casserole dish and serve!
1/2lb Ground Pork Sausage
1/2 lb Ground Beef
1/2 tsp Garlic Powder
1 Ranch Seasoning Packet
1/2 Cup Bread Crumbs
1/2 tsp Sea Salt
1/2 tsp Pepper
12 strips Bacon
6 slices Velveeta Cheese
12 Tbsp Sarah Jane's Jalapeno Mustard
12 slices Fresh Jalapeno (optional)
1. Line baking pan with foil or parchment paper. Preheat oven to 375. Combine egg, garlic powder, ranch seasoning, salt, pepper and bread crumbs. Add beef & sausage, mix well.
2. Roll mixture into tablespoon size meatballs. Wrap 1 slice of bacon around each meatball and place on pan a few inches apart.
3. Bake at 375 for 25-30 minutes. Remove from oven and place 1/2 slice of cheese on top of each meatball. Return to oven 1-2 minutes to melt cheese.
4. Spoon 1 Tbsp of jalapeno mustard on each meatball and top with a slice of fresh jalapeno. Serve immediately.
Wake up your taste buds with these flavor packed wings!
24 Chicken Wing Sections
3/4 Cup Sarah Jane's Jalapeno Mustard
Cook chicken wings as directed on package. Place cooked wings in a zip lock bag, add jalapeno mustard and shake well until wings are fully coated.
Serve with Ranch or Bleu Cheese dipping sauce & enjoy!
These are fantastic! I guarantee you will get requested to make these over and over again!
12 hardboiled eggs
5 Tbsp mayonnaise
3 Tbsp Sarah Jane's Jalapeno Mustard
Green Onions (optional)
Salt & Pepper to taste
Remove eggs yolks and mash in a medium bowl with fork. Add mayonnaise, jalapeno mustard, salt & pepper. Mix and mash well. Spoon yolk mixture into centers of egg whites. Cut green onions and place on top of egg mixture if desired. Sprinkle with smoked paprika.
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1 lb sausage, uncooked
8 oz cream cheese
1 1/4 C Bisquick
4 oz cheddar cheese, shredded
1/2 C Sarah Jane's Jalapeno Mustard
1/3 C mayonnaise
Preheat oven to 400F. Mix all ingredients until well combined. Roll into 1-inch balls. Bake 20-25 minutes or until brown. Stir jalapeno mustard and mayonnaise together for dipping sauce.