Stuffed Sausage Cups

Picture from Made in Melissa's Kitchen

I failed to snap a picture before these beauties were gobbled up, so I am borrowing from the blog where I found them. If you are looking for a new appetizer, try these!

1 pound ground bulk sausage

1/4 cup onion; diced

4 ounces cream cheese; softened (regular or 1/3 less fat)

1 cup sharp cheddar cheese; shredded

2 packages frozen phyllo cups

Preheat oven to 375 degrees.

In a large skillet, brown sausage over medium heat. Add onions and cook until soft. Add cream cheese, stirring constantly until cheese has melted. Add cheddar cheese and continue to heat through until the cheddar has just melted. Spoon 1 tablespoon of the sausage mixture into each mini phyllo cup. Arrange filled cups on a baking sheet and bake for 12-15 minutes, or until just starting to turn golden brown.

Stuffed Artichokes

 

You can't go wrong with stuffed artichokes! Cooking these brought me back to my Grandma's kitchen in the 80s. I love how smells can do that to you. 

Artichokes
1 - 2 cups bread crumbs
2 Tablespoons olive oil
3 cloves garlic; chopped


Take the artichokes and cut off the stems and top of the leaves.  Then spread the leaves and run water in them and place upside down on a plate to drain.  Then mix bread crumbs, olive oil and chopped garlic together. Spread the leaves and fill with bread crumbs. Put in a pan with water to about half way up the artichoke and simmer with a lid on for 1 1/2 to 2 hours. You will know they are done with the leaves come off easily. Enjoy!

Spinach Dip with a kick

1 box frozen, chopped spinach; thawed and drained of excess water
1 8 oz block cream cheese; softened
1 can (14-15 oz) Ro*tel tomatoes (diced tomatoes with chili's)
1 package Guacamole mix

Combine all ingredients together. Serve with chips, pita or veggies.

This recipe is so easy and the best spinach dip I have ever tasted. It has a great spice to it and is different from the norm. A co-worker shared this with me and I have been hooked ever since.
Excuse the picture quality - I forgot to snap a picture till there was only a little left. :-)

Italian Morgue Sauce

2 tablespoons extra virgin olive oil
3-4 cloves garlic; minced
1 can 28 oz Whole tomatoes; I prefer San Marzano
1 1/2 teaspoons mint flakes
Salt and pepper - to taste

In a medium bowl, combine oil and minced garlic. Add can of tomatoes. Crush tomatoes with your hand. Stir in mint, salt and pepper to taste.

Serve with fresh bread and cheese. Also great on steak and chicken!

I am not sure the exact orgin of this recipe, as it has been in our family for years. We love it!
**Spelling may be wrong, please correct me if you know.  :-)