Wonton Sausage Cups

What you'll need:

1 pound seasoned pork sausage (but probably any kind of sausage would work)
1 cup shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup ranch dressing
wonton wrappers

Note: the recipe said to make this in mini muffin cups, but I don't have a mini muffin pan, so we doubled up our wontons to make them bigger and used regular muffin tins. We made about 2 dozen of these (leftovers!)

Spray your muffin tins with nonstick cooking spray and bake your wontons for 5 minutes in a preheated 350 degree oven. Allow to cool (we skipped that step 'cause we were hungry!)Brown crumbled sausage in a skillet and drain any excess fat. In a large bowl, mix your sausage with both cheeses and the ranch dressing. Spoon into wonton cups and bake for 10 minutes at 350 degrees.

Enjoy!

We loved these and thought they would be very good for party snacks or something like that.

Ant update, RECIPE, and a surprise!

The ants finally (FINALLY!) seem to be dying down. Literally. Or at least I think so. A informs me he saw another one on the bed yesterday, but I didn’t, so that’s good enough for me. I think we’ll put the food back in the pantry pretty soon…as soon as we get a free moment to do so…

We made the most wonderful recipe the other night! Penne with Tomatoes and Feta. Fabulous. Here goes the recipe (super simple, if we can do it):

Cook your noodles (we just did however many we wanted but the recipe called for 680 grams…and I have no idea how much that actually is). Put them in a pan (fairly large one) with 2 tablespoons (we added more because of our noodle abundance) of olive oil, 1 can of diced tomatoes drained (next time we’ll add more), and 2 cloves of diced garlic. We added a small can of black olives, drained. Very good addition. Heat it all together for about 5 minutes, mixing well. Add in ¼ cup Feta cheese (I believe we doubled that…good decision in my book) and some basil to taste, and let that cook for a minute or two until the cheese gets kind of melty. Serve!

A said he would eat it everyday. I won’t go that far, but it was delicious!

Also…I believe that we have a puppy, everyone! A little stray showed up at A’s parents’ last night, looking to be about 6 to 8 weeks old. He’s very friendly, but looks like he was dumped off. He is covered in ticks and has lost his fat puppy belly. But he stayed there overnight and today so if he hasn’t run off (and I don’t think he has…crossing my fingers!) we are bringing him home tonight. We would have gotten him yesterday but we had no pen. It will be built tonight and he will have a lovely house and actual, you know, food and water. He’ll be in heaven. I’m so excited I can hardly stand it! He’s black with a white belly and white toes, and looks to be a type of shepherd mix. No name yet, but we are thinking!

Recipe alert!! Right after my story...

We have ants again. I guess not again, they never really left, so I guess I should say we have ants in our PANTRY again (we took all the food out, so it's all good). But the bugman has come to assess and will be back tomorrow, so HOPEFULLY HOPEFULLY HOPEFULLY they will be gone soon. Or at least manageable. This is really ridiculous.

We asked the former owners (yep, sure did! No fear here, haha!) if they had any problems with ants. And they said they hadn’t at all, more with spiders. We have only seen ONE spider since we moved in and it was dead. So I have decided I don’t believe them. There is no way the ants are this bad this close to us moving in and they didn’t have any problems. So there!

On a different note, last night we tried out a new recipe. It was very good-I think its definitely a keeper! I do think it needs full size taco shells though…we had to use toothpicks (lots of toothpicks) to hold them together so we could cook them. Its similar to the Taco Bell grilled stuft burrito (my absolute favorite!), but with a smidge of difference in fillings. I’ll let you know the ingredients to my best guess, but we adjusted them ourselves, so I’m sure you could make it however you please:

3 cups cooked chicken
1 ½ cups Monterey Jack cheese
½ tsp. black pepper
1 can black beans, drained
1 can corn, drained
1 16 oz. jar of salsa
1 red onion (we couldn’t find a good red one, so we used white. Tasty anyway!)
3 cups rice
Cilantro (we used dried but it called for fresh)
Tortillas! (get the big ones—trust me on this one)

You mix your corn and onion together in a (BIG) skillet and cook for a little bit before adding beans, salsa and rice. We just left that on the stove on medium while we dealt with the rest of it. Mix the chicken, pepper, and cheese in a bowl. Okay, now you’ve got all your filling.
Fill your tortilla with a bit of the rice/bean mixture and some chicken/cheese mixture and then top the filling with a smidge of cilantro. Fold up your tortilla into a burrito and coat lightly with cooking spray. Then put it into a skillet to cook until the tortilla gets nice and crispy (I would recommend not getting your skillet too hot…our burritos were a little black. But still yummy!), then devour with all sorts of intensity! Yum!

Since we used little shells, we didn’t fill up a ton of burritos. 3 for each of us was MORE than enough…I couldn’t even eat that much. So we have lots and lots of filling left over! Awesome!

(I got that recipe out of a magazine…can’t remember if it was Family Circle or Better Homes and Gardens though, or something else.)