PARTY! PARTY!

Last weekend was the culmination of lots of planning for a special family get together.  We told the parents it was a family reunion, but it was actually a surprise party for my parents for their 60th birthday.  We had a great time visiting with family, playing cards and of course, eating.  AND, they were actually surprised.  I cannot believe we pulled it off.  I am a terrible liar.  I cry when I lie - dead giveaway.  Anyway, thanks to my aunt and cousin Jamie and my sister for pulling off all the planning.  YEA! 

Here's a picture of the birthday folks.

My dad was talking when I snapped the picture.  OOPS! 

This is their cake (their last name initial is "N").  It looks so much better than the cakes I make!

As I said, we had lots of good food.  One of the things I made was Sausage Triangles.  YUM!

Sausage Triangles



8 oz Pork sausage

1/2 lb Mushrooms, diced

1/4 lb Monterey Jack, shredded

1/2 c Butter, melted

1/3 16 oz pkg. frozen phyllo

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In 10" skillet over medium-high heat, cook pork sausage and mushrooms until meat is well browned and mushrooms are tender, stirring occasionally.

With slotted spoon, remove sausage mixture to paper towelsto drain. In large bowl, mix sausage mixture and shredded cheese.

With knife, cut phyllo lengthwise into 2" wide strips. Place strips on waxed paper; then cover with slightly damp paper towel to prevent phyllo from drying out.

Place 1 strip of phyllo on work surface; brush top lightly with melted butter. Place about 1 teaspoon sausage mixture at end of strip.

Fold one corner of strip diagonally over filling so that short edge meets the long edge of the strip, forming a right angle. Continuefolding over at right angle. Continue folding over at right angles until you reachthe end of the strip to form a triangular-shaped package.

Place package, seam side down, in 15 1/2" X 10 1/2" jelly roll pan; brush with butter. Repeat with remaining phyllo strips and sausage mixture.

If not serving right away, cover with foil and refrigerate.

To serve, preheat oven to 425 F. Bake triangles 15 minutes or until golden. Makes about 3 1/2 dozen hors d'oeuvres. Each triangle: About 50 calories, 4 g fat, 5 mg cholesterol, 90 mg sodium.

TO FREEZE AND USE UP TO 1 MONTH LATER: Place unbaked triangles in freezer container with waxed paper between each layer; seal; label: and freeze. About 35 minutes before serving, preheat oven to 425 F. Arrange frozen triangles on un-greased jelly roll pan and bake 20 minutes or until triangles are golden.

Just for the record, I hate phyllo dough!  Wanna see how much I wasted?

Nice, huh? 

Have a great day everyone!  I'm linking up to: