Thursday, September 17, 2009

Sausage Cups

If you are in the market for a quick, easy, flavorful appetizer to serve to guests watching a game, or to take to a work snack party, maybe church, whatever the need, this is the one for you. It's super simple to make, bite size, and will be a huge hit with your friends. I love all of the flavor combinations that come to this party. I originally found this recipe on the back of a box of Athen's Phyllo cups which are one of my all-time favorite party tricks. I can use these things for a ton of snack ideas. I will resist the urge to digress--staying focused!

The original recipe called for Andouille sausage, but I'm not a Cajun fan and find andouille sausage very hot, if it's your cup of tea then be my guest. Here's my version, please enjoy the flavor party that will be thrown in your mouth. That last sentence was cheesy, sorry, but I'm keeping it.

Sausage Cups

3 slices diced bacon

4 oz. sausage

1/4 cup minced onion

15 Athens® Mini Fillo Shells (1 box)

2 ounces softened cream cheese

1 tablespoon softened butter

1 teaspoon light brown sugar

1/4 teaspoon fresh chopped thyme leaves

6 tablespoons finely chopped pecans, divided

2 1/2 tablespoons grated pepper-jack cheese

In a medium skillet, sauté bacon and sausage over medium high heat, stirring frequently until crisp. With slotted spoon, transfer to a paper towel and drain. Add onions to skillet and sauté until just tender, drain. In a small bowl, combine the bacon, sausage and onion, and place 1 tablespoon of mixture into each Fillo Shell. In a small bowl, combine cream cheese, butter, brown sugar and thyme, mixing well. Stir in 3 tablespoons pecans, and place 1 heaping tablespoon cream cheese mixture over sausage filling. Top each with 1/2 teaspoon grated hot pepper cheese and 1/2 teaspoon of remaining chopped pecans. Bake in preheated 350°F oven for 5-7 minutes. Serve immediately. They are even good at room temperature. I almost always double the recipe, you will find that there is more filling than you have cups. I usually don't even worry about layering, instead I just mix it all together and top with the cheese and pecans. Also, rarely ever have thyme, fresh..ok never. Dried is perfectly fine, so too are other herbs you might have and like better (oregano, basil, etc.)

Wednesday, September 2, 2009


Lawsy mercy this is one of my all-time favorite dessert bars. One of the ladies who works here at church brought these for a funeral luncheon, and made extra. After one bite of these devil bars (she called them goody bars, but they are of the devil I tell ya--pure sin) I knew these would be in my life forever. I love them. This takes every thing you love about a candy bar and rolls it up with a brownie bonus. There are three layers to this bar, the first of which is a super dense and delicious brownie, the second a nut studded frosting, and the third a crispy fudge filling. The fudge layer reminded me of no bake cookies with crispy cereal instead of oatmeal. I would say that you should make these immediately, they are delicious, especially if there is a diet you want to destroy! There's not much more I can say other than..I'm going to go get one more!!

1 box Betty Crocker Original Supreme Brownie Mix (1 pound 6.5 oz.) plus ingredients called for on package. (I always substitute milk for the specified water)
1 pound tub vanilla frosting (I like the Betty Crocker Rich & Creamy frosting), or homemade
3/4 cup chopped pecans, or salted peanuts chopped.
3 cups Crisp Rice Cereal (i.e. Rice Krispies)
1 cup creamy peanut butter
2 cups semisweet chocolate chips, just get one bag and call it a day.

  1. Preheat oven to 350 degrees, coat a 9x13 pan with cooking spray and set aside.
  2. Make brownies according to package directions (for the 9x13 pan). When done set aside to cool one hour or over night.
  3. Frost cooled brownies with frosting, sprinkle on nuts and place in refrigerator while making the fudge crispies.
  4. Measure cereal in to a large bowl, set aside.
  5. In a medium size sauce pan melt peanut butter and chips over low meat until completely melted. Pour over crispies and turn to coat and combine completely.
  6. Pour over frosted brownies and spread evenly. Refrigerate until set, one hour.
  7. Makes 24 bars.
Make these bars as soon as you can. You owe it to yourself, you really do!