Tuesday, December 20, 2011
These are tasty little treats, especially with a cold beer!
My husband likes to sprinkle Worcestershire sauce on them before he pops them in his mouth.
2 16oz pkgs Jimmy Dean premium pork sausage (1 sage, 1 reg)
2 pkgs puff pastry
1 egg (beaten)
Mix together sausage, separate into 24 equal portions.
lay flat thawed puff pastry, cut down the seam lines and then in half to make 24 equal pieces.
brush puff pastry with a good Dijon mustard, roll with your palms each sausage portion into a log to the length of pastry dough. Roll dough around each log. Cut in half. Pinch the ends and tuck under to the seam, lay seam side down on baking sheet lined with parchment paper. Brush with beaten egg.
Bake at 400 for 20-23 min. until golden brown
cool on rack.
These freeze well unbaked or baked too.
This recipe can easily be cut in half. I make a big batch and freeze them to have on hand.
Sunday, December 18, 2011
*2 11 oz bags of Ghirardelli semi sweet chocolate chips
3 11 oz bags of Ghirardelli white chocolate chips
Pkg of 24 Red and green striped candy canes (broken into small pieces)
*Melt semi sweet chocolate chips in a double boiler and pour onto a foil covered cookie sheet spread evenly. Refrigerate to cool about 20-25 minutes.
While chocolate is cooling:
place unwrapped candy canes in a plastic bag and smash with rolling pin to break into small pieces.
Melt white chocolate in a double boiler. Mix candy pieces in melted white chocolate then pour over semi sweet chocolate and spread evenly. Cool in refrigerator for about 25 min or until set. Cut or break into bite size pieces.
Tip: I had a bit of trouble with the bottom layer of chocolate separating from the top layer when breaking it into pieces... next time I might just skip the dark chocolate and go with just the white.