keisha🧚🏼♀️
Region: ZA
Sunday 15 December 2024 19:48:45 GMT
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chantie :
cute 🥰❤️🔥
2024-12-15 20:33:44
1
Casey18 :
cutie 🥰
2024-12-15 19:54:33
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amoray :
First! You’re so pretty!!!😻🔥
2024-12-15 19:51:06
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Mrs.Rasper🤷🦋 :
Very CUTESY😝😩
2024-12-15 19:55:19
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Claire ❤️🤭🥵🥺😍 :
🤭🤭🤭
2024-12-19 16:13:17
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MRS SMALLZ🫶💋 :
😇
2024-12-16 14:08:19
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G O L F S T A N C E :
❤️❤️❤️❤️
2024-12-16 06:53:21
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L.D🎀 :
🥰🥰
2024-12-15 19:51:31
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![Here’s what Ivy’s making for the national championship this year! Ingredients 1 lb. hickory-smoked sausage (such as Conecuh), cut into 1/2-in. pieces (about 4 cups) 1 1/2 cups fresh yellow corn kernels (from 3 ears) 1 cup chopped sweet onion (from 1 small [8 oz.] onion) 1/4 tsp. kosher salt 2 tsp. Creole seasoning, divided 1 (8-oz.) pkg. cream cheese, softened 1/2 cup half-and-half 8 oz. thick tortilla chips (such as Tortiyahs) 1 small (2 oz.) jalapeño chile, finely chopped (about 1/4 cup) 1 scallion, thinly sliced (about 1 Tbsp.) Directions 1. Heat a large cast-iron skillet over medium-high. Add sausage, and cook, stirring occasionally, until browned, about 8 minutes. Transfer sausage to a paper towel-lined plate using a slotted spoon; set aside. Reserve 2 tablespoons of drippings in skillet; discard remaining drippings. 2. Add corn, onion, salt, and 1 1/2 teaspoons of the Creole seasoning to drippings in skillet; cook, stirring occasionally, until vegetables are tender, 5 to 8 minutes. Add cream cheese and half-and-half, stirring until cream cheese melts, about 1 minute. Immediately remove from heat. 3. Place tortilla chips on a platter or in a skillet. Spoon corn mixture evenly over chips; top evenly with reserved sausage, jalapeño, and scallion. Sprinkle evenly with remaining 1/2 teaspoon Creole seasoning. Serve immediately. #nachosrecipe #smokedsausage #footballsnack #gamedayfood #southernfoodtiktok](/video/cover/7186005068636884266.webp)