We packed all we owned (at least it felt like that with all of the shower decor and stuff for 2 adults, one dog and a baby) and headed south to Houma, Louisiana. Jenny and her clan (with mom and dad in tow) did the same and we skyped on the way. We just love each other like that. It was a full house the minute we all arrived and you would think we were all staying for a week! Poor preggers Claire had her beautiful house all beautiful and we had it turned upside down within minutes. The next day we got our rears in gear and bossed the men around while we got everything ready and Claire's house cleaned for the millionth time since we had arrived. Jason even managed to get a few baby bump pictures which turned out so well. My sister looks just so beautiful.
Thank goodness that my sisters and I go a little overboard in planning. I did what I did best and planned 2 recipes that I had never cooked before and with an ingredient that I had never touched..won ton wrappers, which are now my most favorite ingredient ever. But everything turned out delicious...thank God! It is Jason's pet peeve that I try out new recipes on important occasions. I always tell him that IF the recipe is a bust then I will go grab pizza. So far that has only happened once:)
I made Sausage Won Ton Cups and Phyllo Cheese Straws...both things that I knew Claire would love. Give that girl cheese any day and she is a happy camper. And both were delicious!
Sausage Won Ton Cups
1 pound hot sausage, browned and crumbled
1 1/2 cups shredded cheddar cheese
1 1/2 cup shredded monterey jack cheese
1/2 cups ranch dressing
1/3 cup red bell pepper
1 jalapeno chili, seeded and minced
1 (16oz) pkg 3 1/2 inch won ton wrappers
Mix sausage with cheeses, ranch salad dressing, bell peppers and jalapeno chili in bowl.
Spray a mini muffin cup pan with cooking spray. Place one wrapper in each muffin cup, pressing inside to form a little cup. Spray the wrappers lightly with spray. Bake in a preheated 350 oven for 5 minutes. Spoon 1 heaping of sausage filling into each won ton cup. Bake for 9 to 10 minutes or until heated through. Remove from pan and serve hot.
Recipe adapted from Marshes to Mansions
Phyllo Cheese Straws
1 lb feta cheese, finely crumbled
1/4 cup parsley
1/2 of a 16 oz.pkg of frozen phyllo sheets
1/2 cup butter, melted
Mix feta and parsley. With sharp knife cup the stack of phyllo sheets in half crosswise to make 40 (9x7 inch) rectangles.
Lightly brush 1 rectangle with melted butter. On rectangle, spread 1 tablespoon feta filling in a 3/4 inch strip along one short edge. Fold in the long sides of the phyllo, 1 inch on each side and tightly roll the phyllo dough into a thin, straw shape log. Brush seam with butter. Place log, seam side down on a baking sheet. Brush with more butter. Repeat with remaining filing and rectangles. Bake in a 400 degree oven for 10 to 12 minutes or until golden and crisp. Serve warm.
Make ahead: Freeze baked straws in freezer. Reheat in 350 degree oven for 8 minutes or until crisp.
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