Well, the chili party Saturday was a success, with about a hundred guests in and out, and lots of laughter. Mama and I inadvertently wore coordinated outfits, which is a concept (mother-daughter dressing) we have never been huge proponents of. However, matching antlers are essential and are helpful for spotting us hostess shorties in the crowd.
I have to tell y'all about these delicious little things which Kate gave me the recipe for-
"Every time I make these, I get bombarded with requests for the recipe - they are SO easy and this could easily be doubled! My family has a "chili party" too... Chili and Tamale Night, which our Christmas with my dad's side of the family. We usually have about 40 people and this amount is just about right... you might want to make 1.5 of the recipe for 60-70!
1 Pound Ground Sausage (I like the spicey kind)
1 c. Monterrey Jack cheese - shredded
1 c. Cheddar - shredded
1 c. Ranch Dressing - (I use Fat Free)
1 finely diced red pepper
1/2 c. finely diced black olives (optional - I don't do the olives)
5 packages of Phyllo Cups (in the dessert frozen food aisle)
Brown sausage - drain fat. Combine sausage and all other ingredients in a bowl. Fill cups. Bake 15 min at 350 (or 25-30 if frozen).
I always assemble the cups and then put them back into their little trays and then freeze for easy transport to my parents' house!"
In case you didn't already realize, Kate is a genius. These things are amazing. I doubled the recipe, using one thing of mild sausage and one of hot.
Anyway, a couple of bell peppers, which I diced.
2 cups of sharp cheddar, and 2 cups of Monterey Jack. And gasp, against all my lofty principles I used pre-shredded in the interest of time (and the amount of cheese I had to hand grate for chili topping, and spinach artichoke dip).
Then I added 2 cans diced black olives, and 2 cups of refrigerated ranch dressing. I used full fat because that's how I roll lately (hence the growing roll around my middle, bygones!).
Spoon the mixture into your little phyllo cups, wrap in plastic if you are transporting, and stick back in the box if you like for easy transport.
Hot out of the oven- vultures were already gathering so I had to snap a quick poorly lit photo.
Dasher and Prancer hard at work.
I made 150 of those things. Our table was groaning with spinach artichoke dip, crudités and curry dip, fruit, cheese, cured meats, and cheese dip. About an hour into the party the sausage tart platter was as shown above. These things were devoured! And as Kate promised, everyone wanted the recipe!
Now, just as last week, I did a lot of talking at this party- I believe that ALE is in a particularly good tale here from my expression.
Luckily I had the presence of mind to request so pictures of me smiling as opposed to reacting this time.
I'll be back tomorrow with more recipes. Oh, and next year I'm going to make three hundred of those tarts.
*Why can I remember this song yet not to take my dry cleaning? Ahh, the mysteries of life.