If you're a cheese purist (anti-Velveeta) or are here in search of a healthy appetizer, read no further. Just please come back tomorrow and I promise you'll find something more to your liking.
OK. For the two of you who are remaining, let me share my recipe for Hanky Pankies, and then the three of us can hit the gym afterward, OK? OK.
Hanky Pankies are one of my go-to foods for parties. Why? Because they're easy and they can be made ahead and kept in the freezer until needed. They're also one of the first things to disappear from the food table every time I make them. With the holidays approaching, you can be sure that I will have at least two gallon baggies of these in my freezer at all times.
1 pound bulk sausage
1 pound ground beef
1 pound Velveeta cheese, cubed (see note below)
1 TBSP Worchestershire sauce
1/2 tsp garlic salt
party rye or pumpernickel bread
In large skillet brown sausage and ground beef. Drain. Return meat to skillet and return skillet to burner. With burner turned off, add Velveeta and cover skillet with lid. The Velveeta will take just a few minutes to melt. When melted, stir to combine. Stir in garlic salt and Worchestershire sauce. Let mixture cool for 10-15 minutes so the cheese thickens back up a bit. Top each piece of party bread with a heaping tablespoon of the meat and cheese mixture. Place breads on wax paper-covered baking sheets in a single layer and freeze for about an hour. Remove from baking sheet to gallon-size freezer bags and store in freezer.
To bake: Preheat oven to 425. Place desired number of hanky pankies on baking sheet and bake for 10-12 minutes or until browned and bubbly.
NOTE: I have tried this recipe with 2% Velveeta and it works, but the richness is lost. And let's face it; the rest of the ingredients pretty much slam the door on this being a figure-friendly recipe in the first place.