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Friday, November 19, 2010

Appetizer...The Start To Something BIG!

So excited about the upcoming holidays!. One of my favorite parts to any big meal has got to be the appetizer. Succulent little starters headed toward the main event! Hors d'oeuvres are often cold, hot, fresh, colorful, fancy, or plain. Pretty much anything goes, however stick to these three simple rules: 1. One to two bites per appetizer 2. Must have terrific eye appeal  3.Must taste great. If time permits watch my video below for a little history on the appetizer and be sure to make my Cheesy Sausage Mini Corn Muffins with Kickin' Philly Topping for your next big happening!  Happy Thanksgiving!

Cheesy Sausage Mini Corn Muffins with Kickin' Philly Topping
8 ounces breakfast sausage, cooked and drained
3/4 cup yellow corn meal
1/3 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 egg, large
2 tablespoons butter, melted
1 cup frozen corn, thawed
3/4 cup shredded cheddar cheese

  1. Preheat oven to 400 degrees F
  2. Spray a 24 count mini muffin pan
  3. Cook sausage, drain well
  4. Combine the corn meal, flour, baking powder, baking soda, and salt in a large bowl
  5. Whisk together the buttermilk, egg, and melted butter in another bowl and then add to the corn meal mixture
  6. Fold in cooled sausage, thawed corn, and the shredded cheese
  7. Divide batter into prepared mini pan to just about 3/4 full for each one...don't overfill
  8. Cook for about 15 minutes, remove from oven and top with Kickin' Philly Topping and a whole stuffed green olive...serve warm
Kickin' Philly Topping
8 ounces Philly Cream Cheese, softened
2 tablespoons honey
3 tablespoons hot sauce
1/4 cup shredded scallions(green onions)

  1. Mix all the ingredients in a medium bowl and pipe onto mini corn muffins with a pastry bag
  2. Serve these little jewels in the same clean muffin tin with a tooth pick inserted for easy lifting
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