To save time the filling may be made up to 2 days ahead and refrigerated until ready to use, also you could cook the mushrooms with the sausage but the flavor is better if cooked separate

Finely grated mozzarella or an Italian cheese blend may be substituted for the Parmesan cheese to sprinkle on top of the tarts

Yield 30 tarts

INGREDIENTS:

2 (15-count) packages mini phyllo shells

1 tablespoon oil (can use a little more, the oil is used to speed up the browning of the sausage)

1/2 pound spicy Italian sausage links, casings removed

1/4 to 1/3 cup finely diced onion

4 garlic cloves, minced (or can use 1  teaspoon garlic powder)

1/3 cup freshly grated Parmesan OR Romano cheese (more to sprinkle on top of the tarts before baking — make sure to use only fresh grated cheese for this, the cheese should be in small shreds, none of that powdered cheese!)

1 pound mushrooms, finely chopped

salt and fresh ground black pepper, to taste

INSTRUCTIONS:———————————————————

1. Preheat oven to 350 degrees F.
2. Arrange phyllo cups on an ungreased baking sheet.
3. Bake empty tarts shells for 5 minutes; set aside
4. In a large skillet over medium heat-high heat cook the sausage meat with oil and onion until the meat is browned, about 10 minutes; drain (or leave a small amount of fat in the skillet to cook the mushrooms).
5. Add in garlic; cook for 2 minutes; remove to a bowl.
6. To the skillet add in chopped mushrooms; cook stirring until all the liquid evaporates; transfer to the bowl with the sausage meat; add in Parmesan cheese; mix to combine then season with salt and pepper to taste then allow the mixture to cool slightly.
7. Fill each phyllo cup with about 1 tablespoon of the sausage mixture, and top with a small amount of Parmesan cheese.
8. Bake in a preheated oven minutes, or until the cheese melts and the pastry is golden brown (about 6-8 minutes).

You will also find this recipe on www.recipezazz.com

Two cups  finely crushed herb-flavor packaged stuffing mix may be used in place of the dry bread crumbs

Browned bulk spicy Italian sausage (1/2 pound) may also be added to the mixture

Plan ahead there is a 2 hour chilling time, yield will depend on the size that you shape the balls

INGREDIENTS:

1 (10 ounce) package frozen chopped spinach, thawed (hand-squeeze out excess moisture)

2 cups dry bread crumbs

1/2 cup finely crumbled feta cheese

1-1/2 teaspoons garlic powder

1/2 teaspoon cayenne pepper (or adjust to heat level)

1/2 teaspoon ground black pepper

1 teaspoon dried Italian seasoning (rubbed between fingers to release the flavors)

1/2 cup melted butter

3 large eggs, beaten

In a large bowl combine spinach, bread crumbs, feta cheese, garlic powder, cayenne, black pepper, Italian seasoning, melted butter and eggs.

Place the mixture in refrigerator and chill for 2-24 hours (this will allow the flavors to blend and for easier shaping).

Grease baking sheet.

Shape into about 3/4-inch size balls, then place on baking sheet.

Bake in a preheated 350 degree F oven oven for 20 minutes, or until golden brown.

You will also find this recipe on Recipezazz.com

Serve these  spicy wings with blue cheese dip

Servings 4-6

INGREDIENTS:

1/4 cup ketchup

1/4 cup hot sauce (such as Frank’s Red Hot)

1/3 cup red wine vinegar

1 tablespoon spicy brown mustard

1 tablespoon Worcestershire sauce

1 teaspoon onion powder

1 to 1-1/2 teaspoons garlic powder

1 tablespoon sugar

5 tablespoons butter

3 pounds chicken wings, tips removed, wings separated at joints

INSTRUCTIONS:———————————————-

Taken from my “Favorites” folder

These are so delicious, I have made them many times for parties and you can make them up to 24 hours in advance

Yield 48-50 pinwheels

INGREDIENTS:

1 (8 ounce) packages cream cheese, softened

1/4 cup mayonnaise

1/8 teaspoon cayenne pepper, optional ( I always add it in)

6 slices soft sandwich bread (crusts removed, can use white or whole wheat bread I like to use a combination of both)

12 ounces smoked salmon

6 canned asparagus spears

INSTRUCTIONS:—————————————-

In a bowl stir together softened cream cheese and mayo until thoroughly blended, then season with a pinch of cayenne pepper or to taste (if using).

Remove crusts from ends of bread slices.

Using a rolling pin roll out the bread slices to flatten slightly.

Divide/spread the the cream cheese mixture on top the 6 slices of bread.

Top each bread slice with smoked salmon slices.

Place one asparagus spread along the shorter end of each slice of bread (trim ends more if necessary to roll).

Roll each slice of bread up firmly.

Wrap each roll of bread up firmly in plastic wrap and refrigerate for at least 2 hours or up to 24 hours.

Remove from fridge, using a serrated knife, slices each roll into 6-8 pieces.

Cover and refrigerate pinwheels if not serving immediately.

You will also find this recipe on Recipezazz.com

Taken from my “Favorites” folder!

Yield 24 sausage rolls (amounts may be doubled to yield 48 rolls)

INGREDIENTS:

1/4 cup fresh breadcrumbs

2  tablespoons milk

1/2 pound spicy or milk Italian sausage links, casings removed

3 tablespoons finely chopped onion

1 large egg, lightly beaten

3 garlic cloves, minced

1 teaspoon dried oregano (rubbed between fingers to release the flavors)

1 teaspoon fresh ground black pepper

1/2 teaspoon seasoned salt

1 sheet frozen puff pastry, thawed

1 large egg, lightly beaten ( to brush on pastry)

Purchase the long thin French baguette bread for this

There is a reason why garlic powder is used in place of fresh garlic, since the butter/garlic mixture is brushed on the baking sheet fresh garlic tends to burn on the pan

INGREDIENTS:

1 loaf French baguette bread (the long narrow kind)

3/4 cup butter (not substitutes)

2 teaspoons garlic powder ( or to taste)

1 to 2 tablespoon dried parsley

1/4 teaspoon salt (optional)

freshly grated parmesan cheese (use as much as you like)

shredded mozzarella cheese (optional,  use as much as you like)

INSTRUCTIONS:—————————————-

Slice the baguette into thin slices diagonally.

Microwave the butter and garlic powder and salt until melted.

Preheat oven to 350 degrees F.

Using a pastry brush coat he bottom of a large baking sheet with butter/garlic mixture.

To remaining melted butter mixture mix in the dried parsley.

Using a pastry brush, coat each side of the bread slices with the melted butter mixture.

Place slices on baking sheet.

Sprinkle the top side with grated Parmesan cheese.

Bake for about 5-6 minutes then turn over the slices sprinkle top with Parmesan cheese and bake about 4-5 minutes more, depending on how crispy you like them.

Optional; sprinkle the baked crostini with shredded mozzarella cheese and return to oven to melt under broiler heat.

Best served warm.

You will also find this recipe on www.recipezazz.com

INGREDIENTS:

1 package (8 ounces) cream cheese, softened

1/4 cup sour cream

2 grilled chicken breasts, finely chopped or shredded

1/3 to 1/2 cup Frank’s Red Hot Buffalo Wing Sauce (or adjust to desired heat level)

1 cup ranch salad dressing, or to taste

2 cups combination of  shredded cheddar and mozzarella cheese, divided

tortilla chips

INSTRUCTIONS:————————————-

Mix the cream cheese with sour cream; spread  into the bottom of an 8 x 8-inch baking dish (can use an 8-inch  glass deep-dish pie plate).

Sprinkle 1 cup cheddar cheese over the cream cheese mixture, then layer with chopped chicken, buffalo wing sauce and ranch dressing.

Sprinkle remaining shredded cheese on top.

Bake uncovered, at 350 degrees F for 20-25 minutes or until hot and the cheese is melted.

Serve warm with tortilla chips.