I recently made these sausage stars for a small group of friends and realized they are not on the blog! I don’t know how in the world that happened as these are one of our families most favorite appetizers! They are always one of the first dishes to go whenever I make them. If we are holding a big party I will usually make the sausage mixture and the wontons the day before. Then on party day put the sausage mixture in the wontons and bake until warmed through. If you have not made these before, we highly recommend this family favorite!
INGREDIENTS
1 pound of Jimmy Dean “hot” sausage
1 1/2 cups grated sharp cheddar cheese
1 1/2 cups grated Monterey Jack cheese
1 package (not prepared) Hidden Valley Ranch dry salad dressing
1/2 cup diced pickled jalapeños
1 red pepper, diced
1 package wonton wrappers
DIRECTIONS
In a large non-stick fry pan crumble and cook the sausage until almost cooked through. Add the cheeses, the salad dressing, jalapeños and diced red pepper mixing until well combined and the sausage is cooked through. Remove from heat and set aside.
Preheat the oven to 350 degrees. Grease two muffin tins (I usually make two batches, or 4 dozen) with non-stick spray. Press one wonton wrapper into each cup. Keeping an opening in the center that will be filled with the sausage mixture. Bake the unfilled shells for 5 minutes or until golden brown. Remove from oven and place the shells on a baking sheet. Fill the shells with the sausage mixture and place back in the oven until warmed through, about 5 minutes. Remove from oven and serve warm.
Enjoy!
I absolutely love fruit desserts in the summer! This cake is no exception although this cake is very sweet, the raspberry flavor really comes through. Don’t forget to garnish with some fresh raspberries. I think this would be just as good changing the raspberry to strawberry. I know I will be trying a strawberry version before summer is over. This is an easy cake to make for all of your friends and family.
INGREDIENTS
1 package white cake mix (regular size)
1 package, 3-ounce raspberry gelatin
4 large eggs
1/2 cup canola oil
1/4 cup hot water
1 package (10 ounces) frozen sweetened raspberries, thawed, but do not drain
FROSTING
1 carton (12 ounces) frozen whipped topping, thawed
1 package (10 ounces) frozen sweetened raspberries, thawed, not drained
Fresh raspberries for garnish, optional
DIRECTIONS
Preheat oven to 350 degrees. In a large bowl combine the cake mix, gelatin, eggs, oil, and water. Beat on low speed until combined. Stir in raspberries until combined. Pour into a greased 9 x 13 baking dish. Bake for 35 – 40 minutes or until a toothpick inserted in the center comes out clean. Let cake cool.
For the frosting: In a large bowl, fold whipped topping into the raspberries. Spread evenly over the cooled cake. Refrigerate for 2 hours before serving. Garnish with fresh raspberries if desired.
Enjoy!
This super simple side dish packs a serious punch! I served this alongside grilled chicken, hamburgers and a garden salad. This was so easy to make and I love when I can make something ahead of time and this dish is better if made in advance! There is a small hint of sweet, but a punch of heat with the chili pepper and red chili flakes.
INGREDIENTS
1/3 cup rice vinegar
1 teaspoon sugar
1 teaspoon sesame oil
1 red Thai chili pepper, finely chopped
1 large cucumber, sliced or spiralized
2 shallots, finely diced
1/4 teaspoon red pepper flakes
DIRECTIONS
Combine the rice vinegar, sugar, sesame oil, Thai pepper, shallots and red pepper flakes, mix well.
Add the sliced cucumbers and mix well to coat all of the cucumbers. Store in the refrigerator until you are ready to serve.
Enjoy!
This is another zucchini recipe for you. Although this one is not as healthy as yesterday’s, it’s just as tasty and your friends and family will never know about that zucchini that’s in there. A friend shared this recipe with me and said I would not be disappointed and I most definitely was not disappointed! This cake has that yummy chocolate flavor you want without all the guilt or… maybe just a little less guilt!
INGREDIENTS
2 cups of flour
2 cups of white sugar
3/4 cup unsweetened cocoa powder
2 teaspoon baking soda
1 teaspoon baking powder
4 eggs at room temperature
1/2 teaspoon salt
3/4 cup canola oil
3/4 cup applesauce
3 cups grated zucchini, not drained
3/4 cup semi-sweet chocolate chips
DIRECTIONS
Preheat oven to 350 degrees. Spray a 9 x 13 baking pan or a bundt pan and set aside.
Mix together the flour, sugar, cocoa powder and salt. Add the eggs, oil, and applesauce and mix well. Fold in the zucchini and chocolate chips. Pour into prepared baking dish and bake for 50-55 minutes. Check after 40 minutes. Cool cake and dust with powdered sugar if desired.
Enjoy!
With spring here and summer not far behind I thought I would share a couple of zucchini recipes with you. This recipe I saw on the television show “The Chew” when they hosted Kristin Cavallari who has a new cookbook out called “True Roots”. Her book is made up of real food, farm to table type of recipes with many of them being gluten free, dairy free and refined sugar-free. With Robby needing to be gluten free and dairy free, this was just the kind of book I was looking for. Not only did I make this recipe, I also bought the book. Lots of great and easy recipes in the book. You can also find a number of her recipes online and on Pinterest. This is such an easy recipe that really does taste like an indulgent chocolate brownie. You would never know there is zucchini in it. A perfect recipe for the kids and adults alike!
INGREDIENTS
1 cup creamy almond butter
1 egg
1/2 teaspoon pink Himalayan salt (can use regular table salt)
1/2 teaspoon baking soda
1/2 cup coconut sugar
1/2 teaspoon vanilla extract
1/2 cup dark chocolate chips
1 large zucchini, grated and NOT drained
DIRECTIONS
Preheat oven to 350 degrees. Line an 8 x 8 baking dish with parchment paper or spray with non-stick baking spray. In a large bowl, mix together the almond butter, egg, salt, baking soda, sugar, and vanilla until well combined. Fold in the chocolate chips and zucchini. Put into prepared baking dish pressing down to spread evenly in the pan.
Bake for 25 – 30 minutes or until golden brown and a toothpick inserted comes out clean. Let cool slightly before serving.
Enjoy!
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