Kingwood Women's Club Recipes

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Posted on December 14, 2011 at 8:27 AM

South-of-Border Won Tons

Ingredients:

  • 24 won ton wrappers
  • 1 lb. sausage
  • 1 ¼ cup sharp cheddar cheese, shredded
  • 1 ¼ cup Monterey Jack cheese, shredded
  • 1 cup Ranch salad dressing
  • ½ cup red bell peppers, chopped
  • ¼ cup black olives, chopped

Directions:

Preheat oven to 350°.  Spray 24 miniature muffin cups lightly with Pam.  Press 1 won ton wrapper into each cup.  Spray the tops of each won ton with Pam.  Bake at 350° for 6 to 8 minutes or until lightly brown.  Remove from muffin cups.  Arrange the won ton cups on a baking sheet.  Brown the sausage in a skillet, stirring until crumbly; drain.  Combine with sausage, cheddar cheese, Monterey Jack cheese, salad dressing, red peppers and olives in a bowl and mix well.  Spoon 1 tablespoon of the mixture into each won ton cup.  Bake at 325° for 5 minutes or until bubbly.  Yields: 24 won tons.

 

Chocolate Berry Trifle

Ingredients:

  • 3 cups cold milk
  • 2 (3-4oz) packages chocolate instant pudding
  • 1 (8 oz.) package Cool Whip
  • 1 (9 in) square baked brownie layer, cooled and cut into cubes
  • 1 pint (2 cups) raspberries

Directions:

Pour milk into large bowl.  Add pudding mixes and beat 2 minutes.  Gently stir in 1 cup Cool Whip.  Place ½ the brownie cubes in a 2 quart serving bowl.  Top with ½ each of the pudding mixture, raspberries and remaining Cool Whip.  Repeat layers.  Refrigerate 1 hour or longer.  Garnish with additional raspberries and fresh mint sprigs.  Yields: 12 servings.

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