We usually always spend Memorial Day and Labor Day weekends with our besties and this year was no exception! We had a blast laughing, teasing, cooking, and playing a cutthroat game of Wahoo. We even drove up to Woolaroc Ranch and Museum in Bartlesville. It's a beautiful place! Here are a few pics I snapped while we were there.
After our morning at Woolaroc we were getting really hungry, so Kevin and Jennifer told us about Murphy's Steakhouse in Bartlesville. It was a cute little place and the food was great with very generous portions! Jennifer was telling me that they are famous for the "Hot Hamburger" which is a piece of Texas toast with hamburger patty topped with tons of fries and brown gravy. Needless to say.... no one was too hungry for dinner.
Since Jennifer had been cooking for us all weekend I asked her if I could just make some appetizers for dinner. I had been wanting to try this recipe for a while and now was my chance! While the guys were resting she and I went to work! These little phyllo cups were the highlight of dinner!
Sweet ‘n Spicy Phyllo Cups
· 15 mini phyllo shells
· 3 ounces cream cheese, softened
· 1/2 cup shredded pepperjack cheese
· 1/2 cup Tabasco pepper jelly
1. Preheat an oven to 350°F. Place phyllo shells on an ungreased baking sheet; set aside.
2. In a small bowl, stir together cream cheese and pepperjack cheese. Using a small cookie scoop, scoop mixture evenly into phyllo shells. Press mixture lightly down into the shells and bake for 15 minutes or until lightly browned.
3. Remove phyllo shells from oven, top each evenly with the Tabasco pepper jelly, and serve immediately.
The shells were light and crunchy with the creamy center and the kick of sweet spice on top! We both thought they would be amazing to make during the holidays! They just look so festive with all the red and green confetti jelly on top! Do yourself a favor though... make a double batch! You won't be sorry!