Party Time! Halloween

We had a great party Saturday night! It was rainy but our friend Sandy had not yet arrived so our fun was not dampened! Tried some great Pinterest recipes, especially the " broccomole"! Fun, friends, food and a homemade TARDIS costume.... Priceless!

Appetizer Alert: Sausage and Cheese Puffs

'Tis the season for pot lucks and parties! After Thanksgiving it's like the entire calendar bursts at the seems with events and activities leading up until Christmas and then extending until New Year's Day. If it's not stuff at church or entertaining people at your home, your office is asking you to sign up to bring something. These sausage and cheese puffs (commonly called in my house "Sausage Balls") are easy and delicious and were a given when I was growing up whenever my parents threw a party. My mom wrote the recipe down for me years ago, and while I know it came from either Bisquick or some other source, I still credit my mom for keeping them in fashion all these years!

Sausage and Cheese Puffs
1 pound hot or sweet Italian sausage
1 pound shredded sharp cheddar cheese
3 cups of biscuit mix (like Bisquick)
3/4 cup of water

Preheat oven to 400. If you purchase your Italian sausage in links, remove it from the casings. I have used various types of sausage over the years including pork roll sausage in various flavors. My husband likes it when I make it with the hot sausage. Last time I made them I made one batch with regular pork roll sausage and one with Hot Italian sausage. This recipe is different from others I have seen because it asks you to cook the meat until no longer pink (about 8-10 minutes) until it is crumbled. Then you make sure to drain the fat. A slotted spoon over to plates lined with paper towels always do the trick for me.

Once the sausage has cooled completely, spoon it it into a large bowl and add the cheese, biscuit mix and water. Mix with a fork just until blended...do not over mix!

Roll the mixture into 1-inch balls and place on large cookie sheets 2 inches apart.

Bake 12-15 minutes or until puffed and browned.

Remove and cool on wire racks. 

These can be made ahead of time, refrigerated and reheated. They also freeze very well. While good warm or even at room temperature, they are best hot. I have also experimented with different cheeses and add-ons (like green chilies!). These are a go-to for me just like they were for my mom. And these two batches that I made for my office? Were gone in two hours!

What I Did Last Saturday: Wine and Cheese and Appetizers

I am a sucker for a theme party. I am somewhat incapable of having people even over to my house without some overarching premise: it's a fiesta, it's Italian, it's the Super Bowl, it's the let's watch me on TV cook  and say crazy things night...you get the idea. Last Saturday I hosted a Lia Sophia jewelry party and true to form I sent out the invites with a theme: wine and cheese party. Remember, the purpose of this party was to have my friend Anne show off the jewelry collection. Most people have a couple snacks or something...here is what I had:

I may have a problem.

In the meantime, I did dream up a yummy way to use a pound of baby portabello mushrooms and a can of crescent rolls:

Caramelized Onion and Portabello Mushroom Tart

Ingredients

• 1 Vidalia onion, thinly sliced
  
• 1 pound baby portabello mushrooms, sliced
  
• 1 tablespoon sugar
  
• 2 tablespoons white cooking wine
  
• 1 can crescent rolls
  
• 1 egg beaten
  
• 1 cup skim ricotta cheese
  
• 1 1/2 cups mozzarella cheese, shredded
  
• 2 tablespoons chopped, fresh flat leaf parsley
  
• 2 tablespoons unsalted butter
  
• 1 tablespoon fresh ground pepper
  
• 2 teaspoons kosher salt divided
  

Cooking Directions

Preheat oven to 375 degrees.

Roll out crescent rolls onto an un-greased cookie sheet and flatten into a rectangle, pressing the seams together. Slightly roll up the edges to form a small crust-like edge. Brush top of pastry with small amount of egg and reserve remainder. Place crescent rolls in oven and cook for 9 minutes. Remove from oven and set aside.

In a skillet melt the butter over medium high heat. Add the onions and saute them in the butter. Add the sugar, 1 teaspoon of salt and pepper. Continue cooking the onions for about 15 minutes. Add the mushrooms and cook for 5 minutes. Add the remaining teaspoon of salt. Cook for another 10 minutes or until onions are brown. Add the white wine to deglaze the pan and cook for 5 more minutes. Remove the pan from the heat and set aside.

In a small bowl mix the leftover egg and the ricotta cheese. Evenly spread the mixture over the surface of the cooked crescent rolls being careful to leave an edge of about 1-inch. Add the onion and mushroom mixture and even spread over the cheese. 

Top with the mozzarella and sprinkle evenly with the parsley. Put back into oven for 10 minutes or until cheese is melted and bubbly.

Allow to cool slightly and using a pizza cutter, cut into squares.

This was super delicious and I think I could modify to use various ingredients...nothing like always having a can of crescent rolls handy!