What a set of games!!! Who would of thought that Belgium and France would have come out of this set of Quarters!!! Wow!! I hate to see Brazil and Uruguay go but someone has to. Can’t wait till see today’s games!!
Well until they start…here is a good recipe for wontons. With this recipe you can adjust the ranch dressing or use different kind of meat…ground sausage, ground beef, shrimp, or even add canned tomatoes. The following is a pretty basic recipe. Enjoy!!
Sausage Wonton Appetizers
1 lb ground sausage
1 1/2 c shredded mozzarella cheese
1 c shredded sharp cheddar cheese
8 oz ranch salad dressing
1 pkg rectangular wonton wrappers
Brown sausage in skillet and drain.
Add cheeses and salad dressing(adjust amount of dressing to your taste) and mix together.
Place wonton wrappers into mini muffin pan.
Fill each with a teaspoon of sausage mixture.
Cook at 350 degrees about 10 minutes or until slightly browned and cheeses are melted.
Two more got eliminated….Spain and Denmark (both lost after 120 mins and penalty kicks)…sorry to see two more amazing teams to go. Congratulations Russia and Croatia!!! You made it to the Quarter-Finals!!!!
Here is another mushroom recipe. I love mushrooms and it seems you can find all sorts of recipes for them. Enjoy!!
Sausage Mushroom Appetizers
48 large fresh mushrooms
2 eggs, lightly beaten
1 pound bulk pork sausage, cooked and crumbled
1 cup shredded Swiss cheese
1/4 cup mayonnaise*
3 tablespoons butter or margarine, melted
2 tablespoons finely chopped onion
2 teaspoons spicy brown mustard or horseradish mustard
1 teaspoon garlic salt
1 teaspoon Cajun seasoning
1 teaspoon Worcestershire sauce
Remove mushroom stems (discard or save for another use); set caps aside.
In a large bowl, combine the remaining ingredients.
Stuff into the mushroom caps.
Place in two greased 13-in. x 9-in. x 2-in. baking dishes.
Bake, uncovered, at 350 degrees F for 16-20 minutes or until heated through.
Morning all!! I thought I’d like to share a pretty versatile recipe with you today: Quiche!! The one I am sharing with you today is one I found online and have cooked a few times for my family and they seem to love the taste of it but with Quiches you can use any kind of combination of things with your eggs as I have in the past. 🙂
Sausage and Cream Cheese Quiche
1 (9-inch) frozen deep dish pie crust
8-oz sausage (Jimmy Dean or Tennessee Pride)
4-oz cream cheese, softened
1/2 cup shredded cheese
1 cup heavy cream or milk
dash black pepper
2 Tbsp sour cream
Preheat oven to 350.
In a skillet, cook sausage until no longer pink. Drain fat. Combine cooked sausage and cream cheese. Drop crumbles of sausage mixture in bottom of pie crust. Top with shredded cheddar cheese.
Whisk together eggs, pepper, sour cream, pepper and cream. Pour egg mixture over sausage and cheese mixture in pie crust.
Bake 1 hour. Allow quiche to rest for 5-10 minutes before serving.
Hi everyone!! Here is a ooey, gooey, good cheesey comfort food. I usually fix my own sauce but using the stuff here made it turn out pretty good as well. If you want a little kick you can add spicy sausage and pepperoni.
2-1/2 cups uncooked elbow macaroni
1 pound bulk Italian sausage
1 large onion, chopped
1 can (15 ounces) pizza sauce
1 can (8 ounces) tomato sauce
1/3 cup milk
1 package (3-1/2 ounces) sliced pepperoni, halved
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup (4 ounces) shredded mozzarella cheese
1. Cook macaroni according to package directions.
2. Meanwhile, in a skillet over medium heat, cook sausage and onion until meat is no longer pink; drain.
3. Drain macaroni.
4. In a large bowl, combine pizza sauce, tomato sauce and milk. Stir in sausage mixture, macaroni, pepperoni, mushrooms and olives.
5. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 30 minutes. 6. Uncover; sprinkle with cheese.
7. Bake 10-15 minutes longer or until bubbly and cheese is melted.Yield: 8-10 servings.