In a small gallery of the Cueva del Tesoro‚ in Cadereyta de Montes‚ Querétaro‚ authorities have recovered one of the few sets of hunting tools from pre-Hispanic times discovered so far in Mexico.  Read moreSection: ArtifactsAncient TechnologyNewsHistory &; ArchaeologyRead Later 

The Biden administration will start implementing a new requirement for the developers of major artificial intelligence systems to disclose their safety test results to the government.

Alex Murdaugh is returning to a South Carolina courtroom‚ but this time the convicted killer‚ disbarred attorney and admitted thief will not be fidgeting in the spotlight.

A dying thief who confessed to stealing a pair of ruby slippers that Judy Garland wore in "The Wizard of Oz" because he wanted to pull off "one last score" is expected to stay out of prison after he is sentenced Monday.

Media mogul Lachlan Murdoch‚ son of tycoon Rupert Murdoch‚ reportedly was heading to Israel on Monday for what was to have been a secret meeting with Prime Minister Benjamin Netanyahu.

Former President Donald Trump is calling for the United Auto Workers union to give President Shawn Fain the boot for having endorsed President Joe Biden.

This ultra creamy and cheesy Spicy Sausage Cheese Dip is perfect for game day or anytime you have a crowd of hungry people gathered. It’s easy to make and has a full pound of sausage for lots of meaty flavor. Set it out with a bowl of tortilla chips and watch it disappear. Ingredients For the heat I used a jalapeno pepper and a can of Hot Rotel Tomatoes. A full 8 ounces of cream cheese makes this sausage dip really creamy and 8 ounces of cheddar cheese gives it lots of cheese flavor. I also add 2 tablespoons of tomato paste for flavor. How To Serve This Spicy Sausage Cheese Dip is great for those who prefer real cheese in their dips. This is a dip that’s so easy and so tasty‚ you’ll find yourself making it again and again. It’s great served with tortilla chips or Frito Scoops. Makes a great game day dip or party appetizer or a wonderful addition to taco night. Tips For Making Spicy Sausage Cheese Dip Instead of buying preshredded cheese‚ buy and 8-ounce block of cheese and shred it yourself. The flavor is much better when you shred your own. Instead of baking the dip in the oven‚ put it in a 4-quart crock pot and heat it on LOW until the cheese is melted and warm. Variations and Substitutions Use ground beef or chorizo in place of sausage. Use half cheddar cheese and hlaf Monterey Jack cheese for a milder cheese flavor. Add a small can of diced green chilies. Instead of using jalapeno‚ add a few finely chopped chipotle peppers in adobo sauce. How To Store Leftovers can be kept in an airtight container in the refrigerator for 3 to 4 days and reheated on the sotve or in the microwave. More Crowd Pleasing Dips Nashville Hot Chicken Dip Spicy Sausage Cheese Dip 3-Ingredient Rotel Sausage Dip Slow Cooker Refried Bean Dip Slow Cooker Cream Cheese Taco Dip BBQ Chicken Dip Print Spicy Sausage Cheese Dip With lots of meaty flavor and tons of cheese‚ this ultra creamy and rich Spicy Sausage Cheese Dip is hard to resist. Course AppetizerCuisine SouthernKeyword creamy dip‚ gameday Prep Time 15 minutes minutesCook Time 15 minutes minutesTotal Time 30 minutes minutes Servings 12 Calories 271kcal Author Christin Mahrlig EquipmentLarge Nonstick Skillet Ingredients1 pound bulk breakfast sausage1/2 yellow or sweet onion‚ chopped1 jalapeno‚ seeded and finely chopped2 tablespoons tomato paste8 ounces cream cheese‚ cut into chunks8 ounces sharp cheddar cheese‚ shredded 1 (10-ounce) cam Hot Rotel Tomatoes2 green onions‚ sliced. InstructionsPreheat oven to 350 degrees and lightly grease a baking dish.Brown sausage in a large pan‚ breaking it apart as it cooks and add onion and jalapeno when it is about halfway cooked.When sausage is cooked through and onion is soft‚ add tomato paste. Stir it in well and cook for 1 minute.Turn heat to low and add cream cheese chunks and about 3/4 of the cheddar cheese. Stir until cheese melts.Add can of Rotel tomatoes (undrained). Stir to mix thoroughly and then transfer mixture to baking dish.Sprinkle remaining cheese on top. Bake 15 minutes. Sprinkle green onions on top. NotesLeftovers can be stored in an airtight container in the refrigerator for 3 to 4 days. Nutritional info is provided as an estimate only and will vary based on brands of products used. Not to be used for specific dietary needs. NutritionCalories: 271kcal | Carbohydrates: 4g | Protein: 12g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 65mg | Sodium: 476mg | Potassium: 245mg | Fiber: 1g | Sugar: 2g | Vitamin A: 596IU | Vitamin C: 5mg | Calcium: 167mg | Iron: 1mgWant to Save This Recipe?Save This Recipe Originally posted October 27‚ 2017. Disclosure: This post may contain affiliate links. The post Spicy Sausage Cheese Dip appeared first on Spicy Southern Kitchen.

Make your own tender‚ moist‚ and delicious Cornbread Muffins from scratch in under a half hour with this quick homemade recipe! HOMEADE CORNBREAD MUFFINS RECIPE With their golden exterior and tender‚ moist interior‚ these sweet cornbread muffins are the perfect accompaniment to a hearty meal‚ soup‚ stew‚ or served as a snack on their own! FREQUENTLY ASKED QUESTIONS:  Are these cornbread muffins sweet? Calling cornbread “sweet” is so controversial and people feel very strongly about it. Kind of like unsweet tea versus sweet tea. Let me start off by saying that I did not title this “Authentic Southern Cornbread” so don’t come after me saying “This ain’t cornbread! This isn’t a real southern cornbread! Cornbread doesn’t have sugar in it! This is a corn cake! This is actually Johnny cake – not cornbread!” I am calling it cornbread because that is what folks search for – they do not search for those other names – and if I want people to find my recipes‚ I have to look at how they search for food on the internet. Even if it is sweet‚ folks still search for it using the name “cornbread.” I don’t make the rules y’all – take it up with your fellow Americans who search Google. I created this recipe for folks who like a sweeter style cornbread. And I know a lot of people love this style because my sweet cornbread recipe has over 30 million page views – so clearly a lot of people like it sweet and search the internet for sweet cornbread recipes. So‚ having said all of that‚ if you want a more traditional Southern cornbread recipe that is much less sweet‚ try my Skillet Cornbread recipe. Are these dry and crumbly type cornbread muffins? No. These are incredibly moist. Between the milk‚ egg‚ honey‚ and butter‚ these are super tender. Although some cornbread muffins are very good when they are a bit more dry and crumbly since that type is good for milk and cornbread or crumbling on top of some soup beans‚ this recipe is more a of a moist cornbread to enjoy as a side to your meal. How do you keep cornbread muffins from drying out? Keeping the muffins moist is essential. That’s why we use all of those wet ingredients- the eggs‚ honey‚ butter‚ and milk help make soft muffins. Keeping them covered before serving will also ensure they stay warm and soft before serving. How do you keep cornbread from sticking to the muffin pan? You can use a nonstick spray to spray the pan (I like the kind that has flour in it.) Additionally‚ you could try lining the pan with cupcake liners.Another thing to remember is that letting the muffins cool for just a few minutes‚ so they’re cool enough to handle‚ and then removing them from the pan to finish cooling on a wire rack is important so they don’t over bake in the hot pan and so they don’t start sticking to the pan as they cool. Dryer cornbread muffins are more likely to stick to muffin pans. This is a very moist muffin so you shouldn’t have any problems as long as you have sprayed the pan with nonstick spray. Can you leave cornbread muffins out overnight? Leaving cornbread muffins out overnight is not recommended as it can lead to them drying out and becoming stale. It is best to store them in an airtight container or wrap them tightly in plastic wrap to maintain their freshness. Make sure to cool the muffins completely before storing or freezing them to prevent any moisture buildup. How do you store cornbread muffins? Store leftover muffins in an airtight container lined with paper towels or wrapped tightly with plastic wrap at room temperature for up to 3 days. Don’t refrigerate them or they’ll dry out faster. How to reheat cornbread muffins? Reheat the muffins in a toaster oven or in the oven until warmed through. You can also pop them in the Air Fryer to warm them up. The microwave can be used‚ but may change the texture of the muffins. Can you freeze cornbread muffins? Yes‚ you can freeze these. You can flash freeze them so they won’t stick together then store them in a freezer safe container or freezer safe bag with the excess air removed for up to 2-3 months. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) honey – use your favorite kind. The honey really adds a lot of moistness here so don’t skip it. You could use agave syrup as a substitute (keep in mind‚ that will change the taste slightly – but if you are used to baking with agave‚ you know this already.) I have not tested this recipe with any other sweet syrups – only honey. large egg – if you have time‚ allow the egg to come to room temperature. This allows it to incorporate into the batter easier. salted butter – real butter – not margarine. If you only have unsalted butter‚ just add an additional 1/4 teaspoon of salt to the batter. milk – half and half can be used. Don’t use any milk that is less than 2% fat. You need the fat here. sugar – as I stated above‚ the amount of sugar is adjustable. yellow cornmeal – make sure it is not a self-rising cornmeal since we are adding baking powder to the recipe. all-purpose flour – be sure not to over pack your measuring cup or you will end up with too much flour in the batter. You should never measure from the flour bag. Pour some out into a bowl and stir it up with a fork. Dip in your measuring cup (don’t pack or push it in) then scrape off the excess off the top with the flat end of a butter knife. This is the best way to measure flour when you don’t have a kitchen scale. baking powder – make sure the baking powder is fresh. I know some of us keep our baking powder in our cabinet for a long time and don’t realize it is expired or no longer active. If your cornbread doesn’t rise‚ it’s because the baking powder was bad. HOW TO MAKE CORNBREAD MUFFINS Preheat the oven to 350°F. Spray a 12-count muffin tin with cooking spray and set aside. In a large bowl‚ whisk together the honey‚ egg‚ melted butter‚ milk‚ and water until smooth. In a medium bowl‚ stir together the cornmeal‚ flour‚ baking powder‚ and salt. Add the dry mixture to the wet and whisk until just combined with no lumps. Divide the batter among the 12 sections of the muffin tin‚ about 2/3 of the way up for each. Bake for 16-18 minutes‚ until puffed and a toothpick inserted into the center comes out clean. Allow to cool for 5 minutes in the pan. Take the muffins out and cool completely on a wire rack or until ready to serve. CRAVING MORE RECIPES?  Mexican CornbreadSkillet CornbreadBacon CornbreadSweet CornbreadCornbread Taco Bake (+Video)Crock Pot Cornbread DressingCornbread Salad (+Video)Southern Cornbread Dressing Print Cornbread Muffins Tender and sweet homemade Cornbread Muffins that are ready in under 30 minutes! Course Breads‚ Side DishCuisine American Prep Time 5 minutes minutesCook Time 18 minutes minutesTotal Time 23 minutes minutes Servings 12 servings Calories 176kcal Author Brandie @ The Country Cook Ingredients2 Tablespoons honey1 large egg4 Tablespoons salted butter‚ melted½ cup milk½ cup water½ cup sugar1 cup yellow cornmeal1 cup all-purpose flour½ tablespoon baking powder½ teaspoon salt InstructionsPreheat the oven to 350°F. Spray a 12-count muffin tin with cooking spray and set aside.In a large bowl‚ whisk together the honey‚ egg‚ melted butter‚ milk‚ and water until smooth. In a medium bowl‚ stir together the cornmeal‚ flour‚ baking powder‚ and salt. Add the dry mixture to the wet and whisk until just combined with no lumps. Divide the batter among the 12 sections of the muffin tin‚ about 2/3 of the way up for each. Bake for 16-18 minutes‚ until puffed and a toothpick inserted into the center comes out clean. Allow to cool for 5 minutes in the pan. Take the muffins out and cool completely on a wire rack or until ready to serve. Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. NutritionCalories: 176kcal | Carbohydrates: 30g | Protein: 3g | Fat: 5g | Sodium: 139mg | Fiber: 2g | Sugar: 12g