As many of you may already know, Audra of The Baker Chick is bringing a little boy into the world soon. To celebrate, Lauren of Keep it Sweet Desserts organized a surprise virtual baby shower for her! SURPRISE!!! Check out the awesome lineup.
- Bananas Foster Cupcakes from Meriem
- Chocolate-Caramel Tart with Sea Salt from Joanne
- Chocolate Chip Oatmeal Cookies with Brown Butter from Katrina
- Chocolate Mousse Mini Cupcakes from Jennifer
- Cinnamon Nut Stuffed Persimmons from Gina
- Coconut-Cream Meringue Cupcakes from Tracey
- Espresso Salted Caramel Buttercream Brownie Bites from Lauren
- Gluten-Free Cranberry Bread from Jacqueline
- Mini Eggnog Bundt Cakes with Salted Caramel Icing from Kelli
- Mini Gingerbread Whoopie Pies from Julie
- Mini Vanilla Cupcakes with Peppermint Buttercream from Rachel
- Sugar & Spice Layer Cake from Stephanie
Don’t you just love that picture of her??
When I think of of baby shower food, bite-sized items comes to mind. Little food to celebrate a little person! Super creative I know, but these wonton cups are the perfect size by using a mini muffin pan. And they are flipping delicious.
The recipe came from my friend Brandi. The first time she made them, if I had known there were olives and mushrooms involved I may have never tried them but am so very glad that I did! It’s surprising how much I enjoy these wonton cups being that they contain two things I normally put forth a large effort to avoid. I blame it on all the cheesy sausage goodness and crispy exterior.
These wonton cups are best when served immediately. If you somehow have some leftover, do not reheat in the microwave as the wontons will not be crispy. I recommend a toaster oven or regular oven.
One year ago: White Chocolate Peppermint Covered Pretzels
SAUSAGE AND CHEESE WONTON CUPS
Makes 4 dozen cups
1 lb. bulk pork sausage
1 tsp ground sage
Salt and pepper
1 large red bell pepper, finely chopped
1 (4 oz.) can diced black olives
1 (4 oz.) can diced mushrooms
4 cups (16 oz.) shredded pepperjack or sharp cheddar cheese
3/4 cup prepared Ranch dressing
1 pkg. (12 oz.) wonton wrappers
- Preheat oven to 350 degrees. Lightly grease two mini muffin pans, set side.
- In a large skillet add sausage, sage, and salt and pepper to taste. Break up sausage and saute until no longer pink. Remove and drain on paper towel-lined plate to cool.
- Press half of the wonton wrappers into the cups of the prepared mini muffin tins. Bake for five minutes.
- Meanwhile, in a large bowl mix together the bell pepper, olives, mushrooms, cheese, and ranch. Add cooled sausage and mix well.
- Remove wonton cups from oven. Using half of the filling mixture, fill the cups. Bake 8-10 minutes more, or until golden and crispy. Repeat with remaining wonton wrappers and filling.
- Serve immediately. Store any leftovers in the fridge and reheat in oven or toaster oven.