Friday, December 19, 2008

home for the holidays

today we will be traveling to my home in Austin for my dad's side of the family's Christmas celebration - every year we get together for Chili & Tamale Night - featuring my mom's delicious venison and beef chili and some fabulous homemade tamales. this is the meal my dad and my aunts ate every Christmas Eve growing up and its become one of my favorite holiday traditions. i'm especially excited about this year as it will be Evs' first C&TN and because it will be the only time that i am truly home for the holidays. i can't wait to see the tree and all the decorations up in our house - i'm sorely missing my own Christmas tree this year!

my contribution to C&TN is my not-quite-famous-but-getting-there sausage phyllo cup appetizer. i thought i'd share this unbelievably easy recipe in case you're ever in a bind for something quick and yummy to serve!

Sausage Phyllo Cups

- 5 boxes of Athens brand phyllo cups
- 1 lb. of ground sausage (i use the spicy - in the big roll)
- 1 red bell pepper, chopped
- Ranch dressing (i use fat free)
- 1 bag of shredded cheddar cheese (the Mexican variety also works well too)

- preheat oven to 350
- crumble sausage in a pan (you shouldn't need any oil or Pam) and cook fully - drain well with cold water and a colander; pat dry
- mix sausage, the bag of cheese and the chopped pepper in a mixing bowl
- stir in the Ranch dressing - start with about 1 cup and then eyeball it from there - the mixture shouldn't be drippy - just use enough Ranch to stick everything together
- fill phyllo cups with mixture
- bake on a cookie sheet for 20-30 minutes, depending on your oven - the little phyllo edges should be browned and the mixture should be bubbly.
- serve warm!

tip: the original recipe calls for chopped black olives - i took them out b/c i hate olives but if you're an olive fan, they'd be a good addition.

another tip: if you want to do the prep work first and bake right before serving, prepare the cups and place them back into the plastic sheets that they came in, put the sheets back in the box, and freeze. you'll probably have to cook for 30-40 min. frozen.

happy weekend!


  1. Homemade tamales? YES PLEASE.

  2. man...when do I get my C&TN invite? Hugs to Terry, Jan, and Ev...and a belly rub to Booms. Safe travels!

  3. Have a great weekend! Send some tamales my way!

  4. mmm! sounds similar to our holiday tradition of tamales and chorizo tacos (totally worth the calories!)

    safe travels!


happy little comments!