Peeps, it’s the end of the weekend… wah-wah-wah!
But, I gotta tell you about this cray cray thing I did the other day – I cleaned the freezer!
I kinda hate cleaning that thing. And I have to say that it truly is amazing what one can find in the back of their freezer…
Don’t look at me as if you don’t know what I’m talking about…m’kay? 😉
I swear, it feels like the black hole is hiding back there somewhere.
There was this entirely white package with ice crystals all over it… I dunno what it was and, quite frankly, I was afraid to check. Mr. Garbageman took care of it.
He also took care of a bag of frozen something with a 2012 expiration date, and another something that turned black.
Somehow, in the middle of all that mess, I managed to find a good package of Phyllo sheets, expiration date, may, 2013. It felt like a victory!
So when one finds phyllo sheets, what does one do? One makes Sun-Dried Tomatoes and Cheese Cups, and one calls her mom over to eat. Believe it or not, these cheesy bites were our dinner.
It all started with an episode of Real Housewives of OC and a few cut up and buttered up phyllo sheets. During commercial breaks, I whirled some yogurt, cheese, sundried tomatoes in a blender… placed them in the oven, and TADA! Appetizer served! Or, was it dinner? It definitely was dinner for me and my Mama!
Me thinks you need to have these for dinner, too.
- 2 tablespoons butter , melted
- 6 phyllo sheets
- 1 garlic clove , minced
- 1/3 cup plain yogurt
- 1/3 cup whipped cream cheese
- 1/4 cup chopped sun-dried tomatoes
- 1 egg
- 1 teaspoon chopped fresh basil
- salt and pepper to taste
Preheat oven to 350.
Grease a muffin tray or cupcake tray with non-stick spray; set aside.
Brush each phyllo sheet with butter, and stack them one on top of the other.
Using kitchen sheers, cut the sheets into six (6) squares.
Push each phyllo square into prepared muffin tray.
Place the garlic, yogurt, cream cheese, sun-dried tomatoes, egg, basil, salt and pepper in a blender.
Pulse a few times, or until thoroughly combined.
Spoon mixture into phyllo cups.
Bake for 30 minutes, or until cups are browned and custard is set.
Let cool for 5 to 10 minutes.