Cooking with Susie Q – Week of October 19, 2020

I am sharing these recipes sent in a while ago. I’m not sure if we will get a chance to share it at a football gathering, but maybe we can plan a movie marathon with a few very close friends or family.

Remember to be safe, be kind, wash your hands and don’t touch your face. We had this first recipe sent in last week and I planned on trying it before I shared it. Thank you to Liz for the recipe and my apologies for not having tried it yet. I plan to soon. It sounds wonderful.

The second was sent in by Tina, who tells us that the bacon dip is one of her husband’s favorite football dips and sometimes she leaves out the barbeque sauce and they like it that way too.  Thank you Ladies!

 Sausage Bread

1 (16 ounce) package  Ground Italian Sausage

1 (1 pound) loaf frozen white bread dough, thawed

4 ounces cream cheese, softened

2 cloves garlic, minced

1 (7 ounce) jar roasted red peppers, well drained and sliced

1/3 cup black olives, pitted and sliced

2 cups shredded Swiss cheese

1 teaspoon poppy seeds  (optional)

Directions: In a skillet, brown sausage until no longer pink; drain. On a lightly floured surface, roll bread dough to a 16-inch x 12-inch rectangle. Transfer dough to a greased baking sheet. Combine cream cheese and garlic, spread lengthwise over center third of dough. 

Top with the sausage, peppers, olives and cheese. Fold dough over filling, pinching seam to seal. Make slits across top of dough every 2 inches. Brush lightly with water and sprinkle with poppy seeds.

Bake at 400 degrees F for 20-25 minutes or until golden brown. Let stand 10 minutes before slicing.

 Barbeque Bacon Dip

2 (8 ounce) packages Cream Cheese, softened

1/2 cup Barbecue Sauce

1 (2.52 ounce) package Fully Cooked Bacon, chopped

1 small tomato, chopped

1/2 cup chopped green peppers

3 green onions, sliced

1 cup Shredded Cheddar Cheese


Directions: Spread cream cheese onto platter. Drizzle with barbecue sauce. Top with remaining ingredients.

 I really enjoy this time with you each week and would love to hear from you. Do you have any requests? Is there a recipe you have been looking for or remember from your younger years? Can I help you find it? Do you have any recipes that are special to you that you could share with us? Please contact me at susieqcooking@outlook.com or c/o Pioneer Times, P.O. Box 456, Houlton, Maine 04730.

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