Sausage Stars

What a gloriously beautiful day here in North Carolina! I woke up this morning, got my kids off to school and went for my run. By the time I was finished I had my jacket off and was wishing I had worn shorts! It was beautiful and a great way to start my day.

After a quick shower and trip to the grocery store, I looked around my house and all the things that needed to be cleaned. I also listened to my cute two year old singing along with SuperWhy and decided that it was WAY to beautiful to stay in the house and clean. So, after running my 2 miles, I went for a 2 mile walk with my son to the playground and back. It took forever with his little legs, and he is sleeping well right now. It was wonderful, but now I have blisters on my feet. Must be time for new sneakers.

I hope wherever you are it is nice enough to get outside and enjoy some sunshine. Since I still have menu items from last week, I thought I would post one today. On Friday I went to an appetizer party and tried something new. It was easy to make, but it did take a little longer than I had anticipated. This also came out of the Wal-Mart Family Cookbook 2008 version.

* Package of won ton wrappers (48)
* 2 Tablespoons vegetable oil
* 1 pound bulk hot or mild sausage
* 2 cups shredded cheddar cheese
* 2 cups shredded Monterrey jack cheese
* 1 cup ranch salad dressing
* 1 cup sliced pitted ripe olives, drained (optional)
1/2 cup chopped red and/or green bell pepper (optional)

1. Preheat oven to 350 degrees. Lightly coat a twenty-four mini muffin pan with cooking spray. Lightly brush 1 side of each won ton wrapper with oil. Press it, oil side up into the muffin pan. (This is what took so long. You have to be careful not to tear a whole in the won ton although I don't think it really matters. Also, it is worth the time to press the tops open so they look prettier. With my first pan they sagged and then I had to open them to fill them, but I'm getting ahead of myself) Bake the won tons for 6 to 9 minutes or until they are golden. Remove from the muffin pan and place on paper towels while you cook the second pan of won tons.

2. While the last batch is baking--brown the sausage in a skillet. Drain the fat and then mix with the cheeses, ranch dressing, olives and bell peppers.

3. Place the baked shells on an un-greased baking sheets. Fill with the sausage mixture and bake for 5 -10 minutes or until heated through. Serve warm.