.Sausage-Stuffed Slithery Snakes.

Yield: 2 loaves.

.Ingredients.
2 loaves (1 pound each) frozen bread dough, thawed
1 pound Ground Sausage
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
4 cups (1 pound) shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 teaspoon dried oregano
1/2 teaspoon garlic powder
2 tablespoons butter
2 egg yolks
4 drops each red, yellow and green food coloring, optional
4 pitted ripe olives
2 roasted sweet red pepper strips


.Instructions.
1. Thaw bread dough according to package directions; let rise until doubled.

2. Meanwhile, in a large skillet over medium heat, cook the sausage until no longer pink; drain and transfer to a large bowl. Add the spinach, cheeses, oregano and garlic powder; set side. Roll each portion of dough into a 14-in. x 12-in. rectangle. Spread sausage mixture lengthwise down the center of each rectangle. Gently press the filling down; dot with butter.

3. Bring edges of dough to the center over filling; pinch to seal. Place each loaf seam side down on a greased baking sheet. Tuck ends under and form into a snake shape.

4. Place an egg yolk in each of two small bowls; tint one orange with red and yellow food coloring and the other with green coloring if desired. Brush stripes and diamond designs on snakes to decorate.

5. Bake at 350° for 25-30 minutes or until golden brown.

6. Cut out small holes in bread; gently press olives into bread for eyes. Cut a slit in each loaf; insert red pepper strips for tongues.


(Source: Taste of Home)


Enjoy!

.Yummy Pork Mummy.

Yield: 4 Servings

.Ingredients.
3/4 cup heavy whipping cream
1/4 cup Dijon mustard
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1 pork tenderloin (about 1 pound)
2 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
10 sheets phyllo dough (14 inches x 9 inches)
6 tablespoons butter, melted
1 medium apple, peeled


.Instructions.
1. In a small skillet, bring cream and mustard to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until mixture is reduced to about 2/3 cup. Remove from the heat; stir in thyme.

2. Meanwhile, place pork on a rack in a shallow baking pan. Brush with oil; sprinkle with salt and pepper. Broil 6 in. from the heat for 6 minutes. Remove from the oven; cool slightly. Change oven temperature to 400°.

3. Set aside 1/2 cup mustard mixture for serving; spread remaining mixture over the pork. Place one sheet of phyllo dough on a work surface; brush with butter. (Keep remaining phyllo dough covered with plastic wrap and a damp towel to prevent it from drying out.) Repeat layers four times. Place pork on one edge of phyllo dough; roll up tightly to form mummy's body and tuck in ends.

4. Place another sheet of phyllo dough on a work surface; brush with butter. Repeat layers three times. Cut into thin strips; wrap around pork tenderloin bundle.

5. Cut remaining sheet of phyllo dough in half; brush with remaining butter. Cut a 1-in. cube from the apple; wrap in prepared phyllo dough. Position at the wide end of bundle for a head. Save remaining apple for another use. Discard remaining phyllo dough.

6. Place bundle in an ungreased shallow baking pan. Bake, uncovered, for 15-20 minutes or until a meat thermometer reads 160°. Transfer to a serving platter. Let stand for 10 minutes before slicing. Serve with reserved mustard sauce.


(Source: Taste of Home)


Enjoy!