Are you having guests over for the Holidays and need some ideas for appetizers or hors d'oeuvres? We have several suggestions here; recipes used by Alyce of FabricGreetings on Etsy. Thank you, Alyce!
*****************************************************************************************
SAUSAGE STARS
1 lb cooked & crumbled sausage
1 1/2 cup grated cheddar cheese
1 1/2 cups grated monterey jack cheese
1 cup ranch salad dressing
1 small can sliced black olives
1/2 cup chopped red pepper (sweet or hot to your taste)
1 pkg wonton wrappers
veg. oil
Preheat oven to 350* 4-5 dozen
Combine sausage and other ingredients -except wonton and oil
Grease muffin tins and press 1 wonton wrapper in each tin. Brush with oil. Bake 5 min.
Remove from tins and place on cookie sheet. Fill with sausage mixture. Bake 5 min.
Can be served hot, warm or room temp.
********************************************************************************************
MINI CREAM CHEESE AND PEPPER JELLY PHYLLO CUPS
3 dozen mini phyllo cups thawed
1 8oz pkg cream cheese - cut into 36 cubes
jar of hot pepper jelly
Preheat oven to 350*
Place phyllo cups on cookie sheet. Place one cheese cube in each cup. Bake 20 min or until cheese has melted and pastry is golden brown.
Top each with 1/2 tsp of pepper jelly. Serve warm or room temp.
*******************************************************************************************
CHEDDAR PEPPER STRAWS
2 oz. finely shredded cheddar cheese
2 Tbs. butter - melted
1 1/2 tsp cracked black pepper
3/4 tsp celery salt
1 sheet of frozen puff pastry - thawed following directions
1 egg
1 Tbs water
Pre heat oven to 400*
Stir together cheese, butter, pepper and celery salt.
Roll pastry to 14 x 10" rectangle. Cut in half so you have 2 - 14 x 5" pieces.
Cover one rectangle with cheese mixture. Top with other rectangle. Roll to seal edges and flatten.
Cut pastry crosswise into twenty eight 1/2: wide strips. Twist each strip. Put i inch apart on sheet. Press ends to seal.
Beat egg and water and brush twists.
Bake 400* - 10 minutes. Lower to 300* and bake 8-10 minutes until golden and crisp.
Store airtight for 2 weeks. Serve cold.
********************************************************************************************
------------
