Sausage and Cheese
This can also be simplified and served open-faced on pumpernickel rounds instead of with won-tons.
1 pound bulk sausage
1/2 cup chopped red pepper
1/2 medium onion, finely chopped
2 cloves garlic, minced
1-1/2 cups grated sharp Cheddar cheese
1-1/2 cups grated Monterey Jack cheese
1 cup ranch dressing
1 can of 2.25 ounces of sliced ripe olives
Vegetable oil spray
1 package wonton wrappers
Preheat oven to 450 degrees F.
• In a heavy skillet, sauté sausage, red pepper, onion, and garlic, stirring often, until sausage is cooked through.
• Drain grease and let cool to room temperature.
• While sausage mixture cools, spray non-stick mini-muffin pans with vegetable oil.
• Place one wonton in each mini-muffin slot and spray with vegetable oil.
• Bake 5 minutes until golden brown.
• Remove baked wontons to a foil-lined baking sheet.
• Combine cooled sausage mixture, cheddar cheese, Monterey Jack cheese, ranch dressing, and olives.
• Mix well.
• Fill each wonton cup with sausage mixture.
• Bake filled wontons an additional 5 minutes until melted and bubbly.
• Serve warm.
Yield: 4 to 5 dozen
Spinach Quiche Bites
2 Tbs. butter
3 large eggs
1 cup flour
1 cup milk
1 tsp. baking powder
4 cups sharp cheddar cheese, shredded
2 cups frozen chopped spinach
1 Tbsp. onions, minced
Preheat oven to 350 degrees F.
• Place butter or margarine in a 9×13 inch baking dish.
• Place dish in the oven, and remove when the butter has melted.
• In large mixing bowl, beat eggs well.
• Mix in flour, milk and baking powder.
• When the ingredients are well combined, mix in cheese, spinach, and onion.
• Spoon the mixture into the baking dish.
• Bake for 35 minutes, let cool 45 minutes, and then cut into bite-size squares.
Serves: 12
Jalapeno Cheese Balls
2 fresh jalapeno peppers, cored seeded and minced
1 ½ cups grated Monterey Jack cheese
1 ½ cups grated sharp cheddar cheese
3 tbs. fresh cilantro, minced
1. Combine the cheeses with the peppers and shape them into little balls about three quarters of an inch around and roll them in the cilantro.
2. Chill, loosely covered in plastic wrap for 3 hours before serving.
Yield: 14 hors d’oeuvres
CROCKPOT CHICKEN ENCHILADAS II
1 Lg. can Enchilada sauce
4 chicken breasts
2 cans cream of chicken soup
1 sm. can sliced black olives
2 dozen corn tortillas
1 chopped onion
1 pkg sharp cheddar cheese
Cook chicken and shred. Mix soup, olives and onions. Cut tortillas in wedges. Layer crockpot with sauce, tortillas, soup mix, chicken and cheese all the way to top, ending with cheese on top. Cook on low temp all day.
Sausage Balls
2 cups bisquick. baking mix
1 pound hot sausage
1 pound sharp cheddar cheese
Grade cheese, set aside. Break up sausage and set aside for 30 minutes with cheese.
Mix with Bisquick very good. Make little balls on cookie sheet. Bake for 20 to 25 minutes or until done at 350 degrees.
Makes about 250 balls using 1/2 teaspoon full per ball.
Or bake 15 minutes and freeze and then 10 minutes just before serving.
Cheese-Olive Balls
1/4 teaspoon hot pepper sauce
1 teaspoon paprika
1/2 teaspoon salt
2 cups sharp cheddar cheese — grated
1/2 cup butter
1 cup flour — sifted
olives
Mix ingredients except olives like a pie crust. Wrap each olive with mixture. spread the little balls on a pan and freeze. Bake at 425 degrees for 12 minutes. Can be keep frozen in a bag. Serve hot.
Cheese Straws
1 cup flour
1/2 teaspoon salt
1/2 teaspoon ginger — powdered
1/3 cup butter
4 ounces sharp cheddar cheese
1/4 cup sesame seed — toasted
1/2 teaspoon worcestershire
2 1/2 tablespoons cold water
Place flour, ginger and salt in food processor. Cut butter into small cubes and add to processor, blend until pastry resembles coarse meal. Add finely shredded cheese and sesame seeds and process until just blended. Add Worcestershire to water, sprinkle over flour mixture, and process until dough is moistened holds together when pinched with fingers. Gather dough into a ball on lightly floured board, and roll out to 1/8″ thick. Cut into strips 3″ long and 1 1/2″ wide. Freeze unbaked on baking sheets. Do not thaw before baking. Bake on ungreased sheet at 400-degrees until lightly browned and crisp. Makes 72 appetizers.
Cheese Ball
8 ounces cream cheese
1 cup sharp cheddar cheese
1 tablespoon chopped onions
1 tablespoon chopped pimentos
1 teaspoon worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon salt
nuts — finely chopped
Mix all ingredients except nuts with a mixer. Shape into a ball and roll in chopped nuts.
Cavatiney
1/2 package medium noodles
1 pound ground beef
1 pound italian sausage (mild)
1 jar pizza sauce
1/2 jar spaghetti sauce butter
1/4 pound thinly sliced pepperoni
1/2 cup shredded mozzarella
1/4 cup grated sharp cheddar cheese
garlic powder
Boil a half bag of medium noodles. Brown one pound hamburger and one pound sausage. Drain noodles and in a bowl mix hamburger, sausage and mix in one jar pizza sauce and half a jar spaghetti sauce. Grease a baking dish with butter; (only a thin coat). Spoon in meat mixture. Top with pepperoni, mozzarella cheese, and sharp cheddar cheese. On top of that sparkle lightly with garlic powder. Put in oven on 350 degree’s and bake until cheese melts. It taste like a pizza lasagne. Let me know how you like it. I have plenty of other recipes to share with everyone.
Chiles Rellenos Casserole with Marinara
4 lb Jack cheese, cut in strips
1 cn 4 oz green chiles, seeded
4 Eggs
1/3 c Milk
1/2 c Flour
1/2 ts Baking powder
1 c Grated sharp cheddar cheese
1 cn Marinara sauce
Pitted ripe olives(garnish)
Stuff chilies w/jack cheese. Arrange chilies side-by-side in greased shallow 1 1/2 qt. baking dish. Beet eggs until thick and foamy, add milk, flour and baking powder - blend. Pour egg batter over chiles - cover all chiles with batter. Sprinkle with cheddar cheese. Bake uncovered @ 375 30 minutes or until set. Serve with heated marinara sauce and olives. Note: I used 18 fresh Anaheim chilies (1.5 pds). Blistered under broiler until popped and brown. Then peeled and seeded. I also increased the recipe by half. Very good.