Karyn's Won-Ton Sausage Thingies Appetizer

Won Ton Thingies
- from the collection of Karyn

These are very, very, very yummy!

2 packages of wonton wrappers
3 cups shredded cheddar chest
2 – 16 oz packages Regular sausage
1 – 16 oz package Hot/Spicy sausage
1 – 16 oz bottle Hidden Valley ranch dressing
2 – 4oz cans chopped chilies
Vegetable or Olive oil
1 ½ tsp garlic powder

Preheat oven to 350°.

Brown and drain sausage. Add cheese, chilies, and garlic powder. Once well blended, slowly add the ranch dressing. You might not need the whole bottle, just enough to make the other ingredients stick together.

With a pastry brush, lightly brush oil on both sides of each wanton wrapper. Place a single wanton into a mini-muffin pan and press into a “cup” shape. Place pan in oven when it is full and bake until cups are lightly browned. Remove from oven and place a scoop of meat mixture in the wanton shell. Put back into the oven and bake until they are bubbly hot.

Makes 48 .

Best served hot!

Mary Evelyn's Bacon Bread

Bacon Bread
From the collection of Mary Evelyn

2 Cans Biscuits (10 count)
2 Sticks Margarine
½ lb. Bacon, cooked and crumbled
½ C. Chopped Bell Pepper (both red and green together are especially delish!)
½ C. Chopped Onion
½ C. Parmesan Cheese

Sauté bell peppers, onion in butter. Cut uncooked biscuits into fourths. Put all ingredients together in bowl and mix well. Pour into ungreased bundt pan*. Bake at 350° for about 30 minutes or until brown.

*Bake in a bundt pan because it may not get completely done in the middle in a regular pan.

Warm Artichoke Dip

*This recipe was given to me by my friend, Steve. We belong to a dinner group of about 10 people who get together once a month for dinner at a different person's home each month. The host prepares the main dish, and the guests bring the rest of the dinner -- appetizers, veggies, side dishes, wine (very important), and desserts. By trading off each month, we get to spend time in the homes of people we are able to get to know better over food lovingly prepared, or just as lovingly picked up from Publix. :)

As for this recipe, I recommend adding chopped spinach, *real* bacon bits (though that should go without saying), and garlic powder to taste. You could also throw in some chopped water chestnuts, almonds, asiago cheese, or whatever other little tidbits your hearts desire. This dip *will not last long*, so be sure to get some as soon as possible. :)

1 large can artichoke hearts, drained
8 ounces cream cheese, softened
2 cups mayonnaise
1 3/4 cup Parmesan cheese, grated ( I used just regular Parmesan )

Chop artichokes, add cream cheese, mayonnaise and cheese. Mix thoroughly. Bake uncovered in oven proof serving dish at 350 for about 15 minutes. Serve warm with crackers.

If there are suggestions for ways to make this Vegan-friendly, do let us know. We'd be happy to post an addendum to this (or any other) recipe(s).


Suzanne

"Personally I do not resort to force--not even the force of law--to advance moral reforms. I prefer education, argument, persuasion, and above all the influence of example. "

- Rutherford Hayes (1822-1893)
19th U.S. president