Friday Night Bites: Cook Crook Created Sausage and Cheese Wonton Cups

Planning a get together for the Big Game? My family is having a ton of people over for Sunday and since we are providing the main dishes and asking people to bring their favorite sides, I am excited to see what people come up with.

Do need an appetizer for your Super get together? Try these sausage and cheese wonton cups. We had friends over for the NFC and AFC Championship games and I was looking for a fun finger food to make. I had just bought a package of wonton wrappers and was originally going to just make Chinese dumplings. However, I had come across a Bob Evans recipe for wonton sausage cups. The idea of turning the wontons into crunchy little vessels to hold yummy filling, sounded like a great idea. What didn’t sound great was the recipe which included a lot of cheese and Ranch dressing. Seriously ranch and cheese and sausage? I am sure some of you out here have had these and think they are delicious but I was not game for it.

Instead, I looked around my kitchen, found a pound of ground Italian sausage and a container of chive and onion cream cheese and thought that would make a much better filling! I followed the instructions from the original recipe on how to make the wonton cups. Spray a mini muffin tin with cooking spray and carefully push in a wonton wrapper into each well, making a fluted cup.

Into a 375 oven they go for about 5 minutes…just until they brown slightly. Remove them and allow them to cool. If you are like me and just own one mini-muffin pan you will have to repeat this step several times! In the end you will have a ton of fillable cups.

Next brown and crumble the sausage, drain it and allow it to cool slightly.

Add the tub of cream cheese, and mix well:

Next fill each cup with the filling.

Place back into the oven for about 8 minutes…again carefully watching for the right amount of browning.

Voila, pretty and tasty appetizers.

Both my husband and step-daughter went CRAZY over these. I originally intended to only make half the package of wontons but their pre-game snacking required the rest of the package get used.

I am excited to try different meat and cheese combinations…just no ranch thanks!

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!

Steals of the Week: FOOTBALL Food!

 This is the first year in a while my husband and I aren't having a party for that game that happens between the two teams that remain after the regular season and the playoffs (apparently any mention or allusion to said game is a huge no-no). He is naturally disappointed because there are a few appetizers  I make that he can't wait to eat. Personally, I am excited to let someone else do the planning and cooking this year. But in his honor, and for those of you interested in game day snacks, here are some oldies but goodies that have been "stolen" for generations. Credit is given where credit can be credited!

VELVEETA Spicy Sausage Dip recipe (follow link for recipe)

• I personally use 1 roll of Jimmy Dean Hot sausage for extra spice
• The can of diced green chiles and tomatoes is a simple way to make this recipe. I have also made it with fresh tomatoes and canned green chiles, which I find makes a thicker dip.
• This dip is great with multi-grain tortilla chips too!

7-Layer Dip 

There are THOUSANDS of versions of this recipe out there so attributing anyone to a version is hard. One of my go-to recipe sites AllRecipes.com has 7 different kinds just on the first page. I will share the recipe my mom gave me. This makes enough dip for a 9x13 dish!

2 cans of refried beans
1 package of taco seasoning
3 cups of guacamole (not the guacamole dip! I've made that mistake!)
3 cups of sour cream
2 large tomatoes diced
2 cans of diced green chiles drained
4 cups of shredded Mexican cheese
2 small cans of sliced black olives

Mix the taco seasoning into the beans and spread on the bottom of the pan. (A little hint that sometimes microwaving the beans for a bit can soften them to make them easier to spread.) layer the other ingredients in order listed being careful to spread the liquid ingredients thinly and evenly. The tomatoes, chiles and olives should be sprinkled to cover and the cheese should completely cover the dip. Serve immediately or chill no more than 2 hours.

Hot Sausage and Cheese Puffs 
(I am 99.9% sure this originated with Bisquick but the recipe on Bettycrocker.com is different! sausage-cheese-balls. My mom gave this recipe to me years ago.

1 pound hot or sweet Italian sausage, cooked, crumbled, drained and completely cooled
1 pound shredded sharp cheddar cheese
3 cups biscuit mix
3/4 cup water

Preheat oven to 400 degrees. Add sausage to a large bowl, then add cheese, biscuit mix and water. Mix with a fork just until blended. The mix will have a paste like consistency. Roll into 1-inch balls and place on large ungreased cookie sheets (I usually use parchment paper just to be safe). Bake 12-15 minutes or until puffed and browned. Remove and cool on wire racks. These can be prepared ahead and frozen or refrigerated and then warmed right before the party in a 350 oven.

Have a great party and enjoy the game!