Not sure I’ve ever made anything with wonton wrappers, but my maiden voyage occurred to try these snacks for a recent KC CHIEFS! game. You’ll find them in the produce section and about a zillion come in the package. Mix 5 simple ingredients, and ta da! Delicious! And, you can adjust the heat according to your liking by the amount of jalapenos you include.
Recipe below, and I hope everyone has a safe and happy New Year. Here’s to 2018!
Jalapeno Popper Wonton Cups
12 wonton wrappers
4 oz. cream cheese, softened
1/2 c. sour cream
12 oz. bacon cooked & crumbled (reserve 2 Tbsp.)
1 c. shredded cheddar cheese (reserve 2 Tbsp.)
2-3 jalapeños seeded and chopped (*for a spicier version, do not remove all the seeds)
Set oven to 350 degrees, and spray muffin pan with cooking spray.
Place a wonton wrapper in each muffin cup and bake for 7-8 minutes or until lightly browned. Remove from oven and cool slightly.
n a medium-sized bowl, stir together cream cheese, sour cream, bacon, cheddar cheese, and diced jalapeños. Spoon filling into wonton cups, then sprinkle with reserved bacon and cheese.
Return to oven and bake for an additional 8-10 minutes, until wontons are golden brown and cheese is melted.
Food Network magazine recently featured a BBQ spiced nuts recipe so we thought we might give it a whirl for the holidays. WOW That’s all I got! I finally put a dish of them away or nobody else is going to experience these delish morsels. And, the best part is that they are super easy.
Note that there are a couple of different types of paprika — we didn’t have those, just a spanish paprika that we use to make barbeque rub, and just used one total tablespoon although the recipe calls for 2.
This would also be great to gift to friends and family. HAPPY HOLIDAYS!
1.5 cups pecans
1.5 cups honey-roasted peanuts
1 cup salted roasted almonds
1/4 cup packed light brown sugar
1 tbsp sweet paprika
1 tbsp smoked paprika (we just used 1 tbsp regular paprika, and it really isn’t spicy)
1 tsp cayenne pepper
1 tsp kosher salt
1 tsp garlic powder
1/2 tsp mustard powder
1/2 tsp freshly ground pepper
Preheat the oven to 325 degrees. Coat a baking sheet with cooking spray.
Whisk 1 egg white in a large bowl until frothy. Add the nuts and stir until evenly coated. Add the spice mix and toss to coat. Spread the nuts in a single layer on the prepared baking sheet. Bake, stirring occasionally, until toasted and just dry, about 25 minutes.
Let the nuts cool completely on the baking sheet (they will crisp as they cool). Break up any clusters.