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Blue Cheese Crescent Cups

Sausage and Blue Cheese Crescent Cups


SAUSAGE AND BLUE CHEESE CRESCENT CUPS


Ingredients

1 box (9 oz/255 g) Green Giant™ Steamers™ frozen chopped spinach
1/2 lb/227 g bulk spicy pork sausage
1/3 cup/80 mL finely chopped onion
1/4 tsp/1 mL Watkins Thyme
1 can Pillsbury™ Crescent Recipe Creations™ refrigerated seamless dough sheet
1-1/4 cups/310 mL crumbled blue cheese (5 oz/141 g)
1/2 cup/125 mL red pepper jelly (from 10 oz/285 g jar)

Directions

Heat oven to 375° F/190° C. Spray 24 mini muffin cups with Watkins Cooking Spray. Microwave frozen spinach as directed on box 3 to 4 minutes to thaw. Drain well; squeeze dry with paper towels.

In10-inch/25-cm nonstick skillet, cook sausage over medium-high heat, stirring frequently, until thoroughly cooked; drain. Add spinach, onion and thyme. Cook about 3 minutes stirring frequently, until onion is translucent.

Unroll dough on work surface. With pizza cutter or knife, cut dough into 24 squares. Press 1 square in bottom and up side of each muffin cup. Spoon 1/2 tsp/2.5 mL blue cheese into each cup; top with 1tbsp/15 mL sausage mixture. Spoon remaining blue cheese over sausage mixture in each cup.

Bake 10 to 13 minutes or until golden brown. Gently remove from pan to serving plate.

Meanwhile, in small bowl, stir jelly until smooth. Top each cup with 1 tsp/5 mL jelly. Serve warm.

Makes 24 appetizers. Go HERE

 

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Garlic & Dill Stuffed Mushrooms

Garlic & Dill Stuffed Mushrooms


GARLIC & DILL STUFFED MUSHROOMS


Ingredients

24 whole snow cap mushrooms
oil
2 tbsp/30 mL Garlic & Dill Snack & Dip Seasoning
8 oz/227 g cream cheese, softened
2 tbsp/30 mL chopped chives

Directions

Remove stems from mushrooms; brush caps with oil. Stir seasoning into cream cheese; fill opening where mushroom stem was removed with mixture. Bake on cookie sheet at 350°F/180°C for 10-15 minutes. Remove from oven; sprinkle with chives.

Makes 24 appetizers.

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CONFETTI CORN BREAD

Confetti Corn Bread


CONFETTI CORN BREAD


Ingredients

1 package (14 oz/397 g) corn bread mix
1 tsp/5 mL Watkins Onion Powder
1 tsp/5 mL Watkins Parsley
1/2 tsp/2.5 mL Watkins Chili Powder
1/4 tsp/1.2 mL Watkins Thyme
2 eggs, slightly beaten
1 cup/250 mL water
2 tbsp/30 mL diced pimento
2 tbsp/30 mL diced canned green chiles

Directions

Preheat oven to 400°F/200°C. In large bowl, combine first five ingredients. In small mixing bowl, combine remaining ingredients; add all at once to dry ingredients, stirring just until moistened. Turn batter into an 8-inch/20-cm baking dish coated with Watkins Cooking Spray. Bake 20 to 25 minutes, or until golden brown. Cool and cut into squares.

Makes 9 servings.