I realize that I started a section of my blog called "seldom splurges" and so far there is only one "splurge". Adding to the collection, I will share with you my most requested recipe- sausage stars. Finger foods are always good for football games and parties, and these miniature appetizers are no exception. I think of sausage stars as a modern approach to typical party snacks such as chips, dips, and cookies. While they look intricate and time-consuming, expect quite the opposite. The preparation is surprisingly quick and simple, but you do need a mini-muffin pan. In my opinion, everyone needs one of these anyways because what is cuter than a little baby muffin? This recipe was given to my mom by one of her closest friends and has proven, over and over again, to be a keeper. I have lightened the recipe a bit by using low-fat cheese and light ranch dressing but as I explained about all of my "seldom splurge" recipes, sausage stars should be an occasional treat. (The boyfriend believes they would suffice for every meal. Oh, where would he be without my nutrition guidance?) I encourage you to give these dainty h'ordeuvres a try the next time that you want your dish to be in the spotlight of the party. Stars always shine- sausage stars that is.

1. Preheat oven to 250 degrees.
2. Cook sausage until done, as directed on package. Rinse and Drain.
3. In a large bowl, combine all ingredients except the won-ton wrappers.
4. Place a won-ton wrapper in each cup of 2 ungreased mini-muffin pans (24 cups in each). Using your thumb, gently press the wrapper into the middle of the cup to mold its shape.
5. Bake won-ton wrappers for 5 minutes.
6. Remove from oven and evenly fill each wrapper with a spoonful of sausage mix.
7. Bake for another 5-7 minutes.

Coming inside for a quick break from the crashing waves and burning sun, I wanted a quick snack. No, I didn't want a bag of chips or a pack of crackers. I knew the perfect dish for my afternoon appetite, but of course I did not have even one of the ingredients at the condo. But when I have a particular recipe in mind, I don't mind if my quick break from the beach turn into an hour of errands. I decided to go to the grocery store, and like usual, instead of grabbing the necessary ingredients, I had to explore the isles as well. Yes it was just Publix, and I typically go to Publix on a daily basis, but I always find that one item in a different store that is not in my store at home.

Once back to the condo, I simply mixed all the ingredients and threw the dip in the oven for about 20 minutes. This recipe is full of flavor and is better than many spinach dip appetizers that I have tried in recipes. Best of all, it is low in fat and calories, unlike those restaurant dishes. The dip is probably best when served warm but is also extremely yummy straight out out of the fridge. The reduced-fat mayonnaise and greek yogurt replace full-fat mayo and whipping cream. The recipe also uses fat-free mozzarella and parmesan cheese, which is naturally low in fat. I placed a low carb tortilla directly on the oven rack to cook with the dip. I took it out about 5 minutes before the dip was finished baking and broke it into chip-sized bites. They were so crisp and delicious and so much healthier than tortillas chips. Fresh vegetables are also perfect for dipping.

1. Preheat oven to 350 degrees. In a medium size bowl, stir together Parmesan cheese, yogurt, mayonnaise, and garlic.
2. Add onions, artichokes, spinach and mozzarella. Stir until blended.
3. Bake for 20-25 minutes.