Tiffin Town Money Saver | December FOM 2022

Sausage Parmesan Palmiers

also known as elephant ears

• 2 Tbs Butter

• 2 onions, sliced

• 8 oz breakfast sausage

• 1 sheet frozen pu pastry – thawed

• ½ cup grated parmesan (not shredded, grated to a powder)

• 1 large egg

Put the butter & onions in a skillet over medium heat & brown the onions until dark, 40 - 45 min. Remove from the skillet and set aside. Add the sausage to the same skillet and crumble; cook until done, 5 - 8 min. Roll the pastry out to 10” x 12”. Sprinkle the cheese over the pastry, then the sausage, then the onions. Roll both sides toward the center of the rectangle until they touch. Chill in the fridge for 20 min. or place in the freezer for 10 min. Preheat the oven to 400o F. Line 2 baking sheets with parchment. Slice the pastry into 1/3-inch slices and transfer them to the prepared baking sheets. Mix together the egg & 1 TBSP water in a small bowl and brush the mixture over the top of the slices. Bake until golden brown, about 20 min.

Cheese Ball Wreath

• 1 lb. Cream Cheese – at room

• 2 cups shredded Cheddar cheese

• 2 tsp Worcestershire sauce

• Salt and black pepper

• ½ cup pickled picuante (Peppadew) peppers – nely chopped

• ½ cup fresh parsley – nely chopped

• ¼ cup nely chopped fresh Chives

• Crackers, sliced bread or crudites, for serving

Line the inside of a 6-cup Bundt pan with plastic wrap. Process the cream cheese, shredded cheese, Worcestershire sauce, 1/2 teaspoon salt and few grinds of pepper in a food processor until smooth. Empty the mixture into a medium bowl, and fold in all but 2 tablespoons of the chopped peppers. Spoon the cheese mixture into the prepared Bundt pan; pack it in, spread into an even layer and cover (or simply form the cheese mixture into a ball and wrap tightly with plastic wrap). Refrigerate until chilled, at least 1 hour up to 2 days.

Uncover and invert the cheese mold (or unwrap and transfer the ball) onto a serving platter. Sprinkle with the chives and parsley to completely coat the wreath, and garnish with the reserved 2 tablespoons peppers. Serve with crackers, sliced bread or crudites.

Home Made Hot Cocoa

• ½ cup unsweetened cocoa powder

• ½ cup white sugar

• 1 pinch salt

• ½ cup boiling water

• 3 ½ cups milk

• ¾ teaspoon vanilla extract

• ½ cup half-and-half cream

In a saucepan, combine sugar, cocoa and salt. Add water; bring to a boil.

Cook and stir for 2 minutes. Stir in milk; heat to serving temperature (do not boil). Remove from the heat; stir in vanilla. Whisk until frothy. If desired, garnish with marshmallows, cream or cinnamon sticks.