In 5 quart saucepan on medium high heat, cook sausage and pepperoni until sausage is brown.   Turn heat to medium.   Add spaghetti sauce,  stir well and cook for 5 minutes.   Put sausage and sauce mixture in a food processor and process for 30 seconds or until it has an even consistency.   Put mixture back into pan, on medium low heat.    Add all remaining ingredients, except the cheddar cheese.  Stir well and cook for 15 minutes.   Add cheddar cheese and stir well.  Cook for 10 – 15 minutes.   Serve with tortilla chips.

In a large sauce pan, cook sausage until browned and crumbled.   Add butter and water.  Bring to a boil, then remove from heat.  Add stuffing and mix well.  Let stand for 30 minutes.  Add eggs and mix well.  Shape into balls a little larger than a golf ball and place on a baking sheet.  Bake at 400 for 25 minutes.Type your paragraph here.

2 TB sweet chili sauce
1/2 tsp granulated garlic
24 square wonton wrappers

Remove seeds from tomatoes and chop into 1/4 inch pieces.  Cut mozzarella into cubes.  Place all ingredients except parmesan cheese into a baking dish and stir.  Bake at 350 for 15 minutes.  Stir well.  Sprinkle parmesan cheese on top.  Bake for another 15 minutes. 

In a large bowl, mix pork sausage, scallions, soy sauce, chili sauce and garlic.  Brush edges of a wonton wrapper with water.  Place 1 TB of pork mixture in the center of each wrapper. Gather the edges of the wrapper together to completely enclose the filling.  Repeat this for the remaining wonton wrappers.

Place a steamer in a large pot with 1 inch of water.  Heat water until it simmers.  Place dumplings in steamer 1 inch apart.  Steam for 9 minutes.  You will have to do this in batches.

2 lb Bulk Sweet Italian Sausage
8 oz Sliced Pepperoni
1 jar Ragu Spaghetti Sauce
2 8oz blocks Light Cream Cheese
4 oz Ranch Dressing

1 12 oz bottle Hot Buffalo Wing Sauce
1 Red Pepper, chopped
1 Green Pepper, chopped
1 Onion, chopped
4 cups shredded Cheddar Cheese

Caprese Dip

3 plum tomatoes
1 bunch scallion, chopped
2 cups shredded cheddar cheese

12 oz. pork sausage
2 scallions, sliced thin
1 TB soy sauce

Sausage Stuffing Balls 

1 (12-oz.) package Herb Seasoned Stuffing
2 eggs

2 (8 oz.) packages light cream cheese
1 (5 oz.) package craisins

Blue Cheese and Cranberry Spread

16 oz. pork sausage
2 TB butter
2 cups water

6 plum tomatoes
8 oz. fresh mozzarella
8 oz. light cream cheese

Buffalo Pizza Dip

1 (8 oz.) package light cream cheese
2/3 cup shredded carrots
4 scallions, sliced
1 cup cooked chicken breast, cubed
2 TB soy sauce

Oriental Dip

Mexican Layer Dip 

Let blue cheese and cream cheese come to room temperature.  Place all ingredients in a large mixing bowl and mix well.  Serve with crackers.

Oriental Pork Dumplings 

8 oz. crumbled blue cheese
1 bunch scallions, chopped

1 (16 oz.) can refried beans
16 oz. sour cream
1 packet taco seasoning

Appetizers

1 tsp granulated garlic
1 TB brown sugaR
1 TB rice wine vinegar
wonton wrappers
cooking spray

Mix carrots, scallions, chicken, soy sauce, garlic, brown sugar and vinegar.  Refrigerate for 1 hour.  Cut each wonton wrapper diagonally into two triangles.  Spray cookie sheet with cooking spay.  Place wonton wrappers on cookie sheet and spray with cooking spray.  Bake at 375 for 8 to 10 minutes or until edges are golden brown.  
Spread cream cheese on 10 in plate or quiche dish.  Spread chicken mixture on top.   Serve with wonton triangles.

In a small bowl mix refried beans and 2 TB pf the sour cream.  Spread refried beans in the bottom of a round quiche dish.  In a small bowl mix remaining sour cream and taco seasoning.  Spread over refried beans.  Remove seeds from tomatoes and chop.  Place on top of sour cream.  Sprinkle scallions over tomatoes.  Top with the cheddar cheese.  Serve with tortilla chips.

6 basil leaves, chopped
2 tsp granulated garlic
1/2 cup grated parmesan cheese