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3 yummy apps to start with

December 12, 2016

Sausage Stuffed Mushrooms
15 large fresh mushrooms
2 Tbsp. butter, divided
2 Tbsp. chopped onion
1 Tbsp. lemon juice
1/4 tsp. dried basil
1/4 tsp. salt
1/4 tsp. pepper
4 oz. bulk Italian sausage
1 Tbsp. fresh parsley
2 Tbsp. Panko (bread crumbs)
2 Tbsp. grated Parmesan cheese

Remove stems from mushrooms and chop stems finely. Blot with paper towel to remove moisture. Set mushroom caps aside. In a large skillet, melt 1 1/2 tablespoons butter and cook stems and onions until tender. Stir in lemon juice, basil, salt and pepper; cook until the liquid has evaporated. Cool this mixture. In a large bowl, combine the cooled mushroom mixture, sausage and parsley; stuff into the reserved mushroom caps and set on greased baking sheet. In another bowl, combine Panko and cheese and sprinkle over the top of the mushrooms. Place a small dot of butter on top of each stuffed mushroom. Bake at 400 F for 20 minutes or until sausage is no longer pink. Serve hot.

 

Rueben Pinwheels
1 package (8 oz.) cream cheese, softened
3 Tbsp. spicy brown mustard
1/4 tsp. prepared horseradish
5 (10-inch) flour tortillas
7 packages (2 oz. each) thinly-sliced corned beef
15 slices Swiss cheese
1 can (14 oz.) sauerkraut, rinsed and well drained

In a small bowl, beat the cream cheese, mustard and horseradish until well combined. Spread a tablespoon of cream cheese mixture on a tortilla. Layer the tortilla with eight slices corned beef, three slices Swiss cheese, another tablespoon of cream cheese mixture and 1/2 cup sauerkraut. Roll it up tightly. Repeat for remaining tortillas. Refrigerate for at least 1 hour. Cut each roll into 1/2-inch slices.

 

Tortellini Kabob Appetizers

20 refrigerated or frozen cheese tortellini
1/2 c. Italian salad dressing
8 thin slices provolone cheese
8 thin slices Genoa salami
20 large pimiento-stuffed green olives
20 toothpicks or party picks

Cook tortellini according to package directions; drain and rinse with cold water. In a resealable plastic bag, combine the tortellini and salad dressing. Seal bag and refrigerate for 3 to 4 hours. Place a slice of cheese on each slice of salami; roll up tightly and cut into thirds. Drain tortellini and discard dressing. Thread a tortellini, salami roll-up and olive on a toothpick or party pick to serve.

 

 

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