From the 2012 Holiday Faves Edition, Page 7, submitted by Sharon Lott, Cullman
2 c. (1 lb.) sausage, cooked and crumbled
1 1/2 c. grated Monterey Jack cheese
2.25 oz. can ripe olives
1 pkg. won ton wrappers (or egg roll wrappers, cut into quarters)
1 1/2 c. grated sharp cheddar cheese
1 c. prepared Hidden Valley Ranch original ranch dressing
1/2 c. chopped red peppers
Preheat oven to 350º. Blot sausage dry and combine with cheeses, salad dressing, olives and red pepper. Lightly grease a muffin tin (regular or mini) and press one wrapper into each cup. Brush with oil and bake five minutes or until golden brown. Remove from tins. Place on baking sheet. Fill each wrapper cup with sausage mixture. Bake five minutes until bubbly. Makes four to five dozen.
From Cullman Cookbook “Holiday Faves” page 8, submitted by Tara Horton, Cullman
1/2 c. freshly grated Parmesan cheese
1 sleeve buttery rectangular crackers
1 lb. sliced bacon cut in half
Preheat the oven to 250º. Place 1 tsp. of the cheese on each cracker and wrap tightly with a strip of bacon. Place the wrapped crackers on a broiler rack on a baking sheet and put the baking sheets on the oven rack. Bake for 2 hours, or until the bacon is done. Do not turn. Drain on paper towels. Serve hot or at room temperature.
The cook writes that you can also bake at 350º for 40 minutes if you are in a hurry. For an extra kick, place a slice of jalepeño on top of your parmesan cheese and top with the bacon.
Overnight Blueberry Bread Pudding
Found in “Holiday Fave’s” Cullman Cookbook, page 42, submitted by Brenda Allison of Cullman
12 slices of day-old Texas toast bread, broken into cubes
2 8-oz. packages of cream cheese cut into cubes
1 c. blueberries
12 eggs, beaten
2 c. milk
1 tsp. vanilla extract
1/3 c. maple syrup
1 c. white sugar
2 T. cornstarch
1 c. water
1 c. blueberries
1 T. butter
Lightly grease a 9x13 baking dish. Arrange half the bread in dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes. In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover and refrigerate overnight.
Remove the bread crumb mixture from the refrigerator about 30 minutes prior to baking. Preheat the oven to 350º. Cover and bake 30 minutes. Uncover and bake another 25-30 minutes until center is firm and surface is lightly browned.
In a medium sauce pan, mix sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3-4 minutes. Mix in the remaining blueberries. Reduce heat and simmer 10 minutes until the blueberries burst. Stir in the butter and pour over the baked bread cubes.