Sausage Wonton appetizers

One of my favorite dishes my best friend brings over are some sausage wonton appetizers. They are so good. Well, I was thinking how much I like the Rotel Sausage Dip but I wanted to make it similar to my friend's way. They are easy way to serve dip while watching football. My youngest son helped me and we love them. My son didn't even want me to take some photos to share. He just wanted to eat them. So, I comprised with him and took a photo of him eating one. Boy, my son needs a haircut.

Photo by my youngest son!

Sausage Wonton appetizers
24 wonton wrappers
1 package of Jimmy Dean pork sausage
1/2 cup white onion, chopped fine
1 (10 oz.) can of Rotel, drained
4 oz. cheddar cheese, shredded
8 oz. cream cheese, softened
1/4 cup crushed tortilla chips

Directions:

1. Line a cupcake pan with one wonton wrapper in each cup.
2. Place another wonton wrapper on top of the other with the second wonton square sides sticking up between the spaces of the first. Set aside.
3. Preheat oven to 350 degrees F.
4. In a large skillet, brown the pork sausage.
5. Add the onion and cook until the pork sausage is fully cooked.
6. Add the drained can of Rotel into the skillet. Cook for about 1 minute.
7. Add the cheddar cheese and the cream cheese. Mix until well incorporated.
8. Cook until the cheese is melted.
9. Spoon the mixture into the center of the wonton cups until they are half full.
10. Top the mixture with the crushed tortilla chips.
11. Bake the won tons for 15 minutes or until the wonton wrappers are fully cooked.
12. Allow to cool slightly before serving.

Recipe adapted from here.

Two years ago.....................I made Burgundy Mushrooms.

My photographer

Did you already know..........
-Wontons originated from North China.
-Wonton means small dumpling or swallowing clouds.
-Wonton and dumplings tend to vary in size and thickness of the wrapper.

Winter Savory Chicken

Have you ever heard of winter savory? I received some winter savory in my winter share from the farm. I didn't know what to do with it. I googled it and saw it was used in a lot of bean recipes. My husband will not eat beans. I figured I would make a chicken dish with it. I loved it. I really loved it. My husband loved it and probably thankful it wasn't beans.

Winter Savory Chicken
4 boneless chicken breast
2 tsp olive oil
1 tsp unsalted butter
2 springs of winter savory herb
1/4 salt
1/8 ground pepper


Directions:

1. Preheat oven to 350 degrees F. 
2. Remove any excess fat from the chicken breast.
3. Heat a large oven proof skillet over medium heat with the olive oil.
4. Add the butter to the skillet.
5. Season the chicken breast with the leaves of the winter savory, salt, and pepper on both sides.
6. Once the butter has melted, add the chicken breast.
7. Cook the chicken breast for about 5 minutes and golden brown.
8. Turn the chicken over and cook the other side about 5 minutes.
9.  Place the skillet into the oven and bake for about 10 minutes or until a meat thermometer reaches 165 degrees.
10. Remove the chicken from the pan and allow the meat to rest for 5 minutes before serving.

Recipe by Jen of Sweet Morris.

One year ago..................I made Bran Banana Muffins.
Two years ago................I made Lemon Frosted Cupcakes.

Did you already know.....
-Winter savory tends to be used for slow cooked meals like beans.
-Winter savory has a piney, peppery taste while summer savory has a milder flavor.
-Thyme is a good substitute for savory.

Best of 2013

I hope you have a wonderful New Years and I predict next year will be better than this year. This year seemed to go by crazy fast. To recap this year, my oldest daughter moved to California. I can't wait until she visits next month. We lost my Mother-in-law Linda and our Nana Norma. We will always miss them. My youngest child is eight years old. I still can't my baby is 8 years old. Also, I made some delicious food. I wanted to list some of my favorite recipes I made this year. Since I made a lot of cookies, I decided to make it a category:

Favorite breakfast:

Migas in a taco bowl

Favorite meat:

Stuffed Pork Chops

Favorite bread:

Baps Roll

Favorite cookie:

Snickerdoodle

Favorite dessert:

 

Fallen Hot Chocolate Cake

Did you already know..............

-The Old Farmer's Almanac is accurate 80% of the time.

-In 1792, The Old Farmer's Almanac was first published.

-The Old Farmer's Almanac predicts more snow and colder temperatures this winter.

Happy New Year!

No Bake Chocolate Peanut Butter Bars

Sometimes there is a dessert we will make often. This dessert is one of them. It is probably because the dessert has peanut butter in it. It also could be that my daughter is making it. This weekend, she asked me to make it with her for my Mother's birthday. She told me how much my Mother loved it at Thanksgiving. While we were making it, I suggested we should put some peanut butter cups on top. She was a little leery since she thought it was already great. So, I compromised with her and we put peanut butter cups on one half. Next time my daughter makes this dessert, I know she will cover the top with peanut butter cups. I will warn you that this is a very rich dessert but so delicious.

No Bake Chocolate Peanut Butter Bars
2 cups peanut butter
3/4 cup butter, softened
2 cups powdered sugar
3 cups Nilla Wafer cookies
2 cups semi-sweet chocolate mini chips
1 cup peanut butter cups, chopped

Directions:

1. Grease a 13x9 baking sheet with nonstick baking spray.
2. In a food processor, pulse the Vanilla Wafer cookies for 20 seconds. Set aside. 
3. In a large bowl, cream 1 1/4 cups peanut butter and butter until fluffy.
4. Slowly, add 1 cup powdered sugar.
5. Mix in the crushed cookies and the 1 cup of powdered sugar.
6. Fold in 1/2 cup of the chocolate chips.
7. Press the cookie mixture into the baking sheet.
8. In a medium saucepan, melt 1 1/2 cups of chocolate chips with 3/4 cups peanut butter over low heat. Stir constantly until smooth.
9. Evenly spread the melt chocolate mixture over the cookie mixture.
10. Top the chocolate mixture with the chopped peanut butter cups.
11. Refrigerate the bars for at least 1 hour or until the chocolate is firm.
12. Cut into bars and store in the refrigerator.

Recipe adapted from Toll House Nestle Cookies cookbook.

Two years ago...............................I made Chocolate Cupcakes.

Did you already know...................
-In 1898, the National Biscuit Company was incorporated when it merged over 100 bakeries.
-In 1971, the National Biscuit Company changes it's name to Nabisco.
-Since 2012, Nabisco is currently owned by Mondelez International.

Gingerbread Cinnamon Rolls

Growing up, my Dad would make gingerbread houses every year. The house would smell so good. The gingerbread didn't taste very good since it had to be hard for a good foundation. He did a good job and won several contest. He even sold a couple of his houses. He also made his cinnamon rolls too. I figured it was easier to make gingerbread cinnamon rolls then make a gingerbread house. When my husband tried these cinnamon rolls, he said they tasted just like candy. My daughter even brought one to school for lunch. I will definitely make these cinnamon rolls again soon. Next time, I will roll them tightly so they don't look like a pretzel. It didn't affect the taste.

Gingerbread Cinnamon Rolls
Dough:
2 1/4 cups milk
1/2 cup vegetable oil
1/4 cup sugar
1/4 cup brown sugar
1 package active dry yeast
4 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 1/2 tsp ground ginger
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp nutmeg
1/4 cup molasses

Filling:
1/2 cup melted butter
2 Tbsp cinnamon
3/4 cup sugar

Icing:
1 cup powdered sugar plus more for sprinkling on top
 1/4 cup milk
3 Tbsp butter, melted
pinch of salt

Directions:

1. Prepare 2 pie pans by lightly spraying with nonstick cooking spray. Set aside.
2. Dough Assembly:
3. In a large saucepan, heat the milk, vegetable oil, brown sugar, and sugar over medium heat. Do not allow to boil.
4. Remove from heat and set aside to cool to around 100 degrees F.
5. Sprinkle the yeast on top of the heated milk mixture. 
6. Add 4 cups of flour and mix until just incorporated.
7. Cover and allow dough to rest for 1 hour or doubled in size.
8. Add the baking powder, baking soda, salt, ground ginger, cinnamon, cloves, nutmeg, molasses, and 1/2 cup flour. Stir until incorporated.
9. Roll out the dough onto a lightly floured surface.
10. Make the filling by combining the melted butter, cinnamon, and sugar.
11. Evenly spread the filling over the dough.
12. Roll the dough tightly until rolled into one long colander.
13. Slowly, cut the dough into 1 1/2 inch slices.
14. Place the slices into the pie pans. Leave about 1/2 inch space between each roll.
15. Allow the dough to set for about 30 minutes.
16. Preheat the oven to 375 degrees F.
17. Bake the cinnamon rolls for 13 minutes or until golden brown.
18. Icing Assembly:
19. In a small bowl, combine the powdered sugar, butter, and a pinch of salt.
20. Once the cinnamon rolls are removed from the oven, drizzle the icing on top.
21. Allow to sit for about 5 minutes before dusting lightly with powdered sugar.

Recipe adapted from The Pioneer Woman Cooks cookbook by Ree Drummond.

Two years ago.........................I made White Chocolate Covered Pretzels.

Did you already know................
-Cinnamon rolls were created in the Middle Ages.
-In Sweden, a cinnamon roll with no icing is called kanelbulle.
-In Europe, cinnamon rolls tend to be topped with pearl sugar.