Happy post-Thanksgiving Day everyone! I hope everyone survived the holiday and Black Friday madness (if you were crazy enough to get out in it)!
Because our families live in other states, Chris and I spent Turkey Day at home, together, this year. It was really nice with just the two of us and definitely complete with all the fixins! We had the usual roast turkey, dressing, mashed potatoes and gravy, etc. But I also made a few appetizers to help fill us up even more throughout the day!
I decided to make new appetizers this year utilizing recipes that I haven't made before and I'm so glad I gave these Sausage Cups a place at the table this year. They were the perfect mouthful of crunchy, chewy, spicy cheesiness! And they were so easy to put together...they practically took no time at all! And believe it or not, they're just as good leftover!
This is such a versatile recipe and you really can change up the variation of flavors by changing out the ingredients you use! I ended up using Italian sausage, but I think they would be dually delicious substituted with Hot sausage, ground chicken or ground turkey as well (especially if you're trying to avoid the heavy calories and flavors the sausage gives). The original recipe called for a blend of Monterrey jack and cheddar cheese but I used what I had on-hand. Either way, any mixture of cheese would work just fine!
We actually enjoyed these so much, I decided to make another batch of them today just to have for a snack and also to freeze them!
1 lb. Ground Sausage
1 pkg. Won Ton Wrappers
2 cups Cheddar Cheese, shredded
1/2 cup Ranch Dressing
Preheat oven to 350 degrees. Spray a mini-muffin tin and set aside.
In a skillet over med-high heat, crumble the sausage until browned; drain.
Meanwhile, insert the won ton wrappers into the muffin tin to form little cups or bowls. Bake for 5 minutes.
In a medium bowl, mix together the sausage, cheese and ranch dressing. Carefully spoon the mixture into the pre-cooked won ton cups and finish baking for an additional 10 minutes.
Yield: 30 Servings
Source: Adapted from Bob Evans