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.
In a very random conversation last week at work, my friend shared that she had made a frittata with leftover spaghetti (no sauce, mind you). I replied “I always make too much and throw it out”. Laura is with us today to share a super easy, economical and delicious way to use that leftover spaghetti (who doesn’t cook too much)???
She found that this frittata is a great way to use up left-over spaghetti, and her family of three ate the whole thing and asked for it again the next night. I plan to try it soon, but I think I’ll have to mix it up with a few different meats cuz I live with Mr. All Meat Pizza – you could use browned sausage, canadian bacon, ham, etc. If you do try one of these alternatives to the bacon that Laura used, we would love for you to come back and comment below!
Step 1 involves chopping up the cooked spaghetti:
Step 2 – whisk the eggs and milk, and adding the yummy (bacon and cheese) ingredients:
The Final Frittata!
I could most definitely snarf a piece of that right now! I’m sharing Laura’s recipe below, and hope that you enjoy as I certainly plan to! Thanks for dropping by to get in on Laura’s quick weeknight meal!
1 ½ cups cut-up cooked spaghetti
2 slices of chopped cooked bacon
1 cup of shredded cheese
Salt and Pepper to taste
Preheat the oven to 350. Spray a 9 inch round pie plate with non-stick cooking oil.
Whisk the six eggs in a separate bowl. Add salt and pepper to taste. Laura added a Zesty no-salt substitute to give it a little more flavor without adding additional salt.
Stir in the 2 slices of pre-cooked bacon, ½ cup of shredded cheese and chopped spaghetti. (Laura used the Mexican four cheese blend because that is what she had on hand and wanted to use up.)
Pour the blended items into the pie plate and sprinkle with the remaining ½ cup of cheese. Bake for 30 min. or until center is set.
Found this delicious recipe for Peach-Hot Pepper Jam in the Kraft Food & Family FREE magazine and it’s been a hit with many friends. (I’ve actually had friends trade me stuff for it) While the name implies that it’s hot, it’s not!!! Just delicious. We have used it on sandwiches, but the most popular way to consume it is to put it over softened cream cheese and dip with your favorite dipping instrument, such as Snack Factory Pretzel Crisps. We use the original pretzel flavor with this yummy appetizer/snack, but we snarfed up a bag of the sea salt & black pepper yesterday which were delicious. As rookies to the canning process, we learned on our first batch which wouldn’t set up – make sure the peaches aren’t too juicy, or add more pectin to adjust for the extra liquid. While the peaches are plentiful, we plan to make more for gifts. Hope you enjoy as we and our friends have!
Peach Hot-Pepper Jam
2 cups finely chopped peeled peaches (about 1-1/2 lb.)
1 cup finely chopped red peppers (about 1 large red pepper)
1 cup finely chopped jalapeño peppers
1 cup HEINZ Apple Cider Vinegar
1 pkg. SURE-JELL Fruit Pectin
1/2 tsp. butter or margarine
5 cups sugar, measured into separate bowl
Wash jars and screw bands in hot soapy water. Rinse well. Place jars, right sides up, on rack in bottom of boiling-water canner. Fill canner with enough warm water so it covers tops of jars by at least 1 inch. Bring water to boil; boil jars 10 min. Reduce heat to simmer. Leave jars in hot water until ready to be filled.
Place new lids in medium saucepan filled with water; bring water to boil. Turn off heat. Let lids stand in water until ready to be used.
Place peaches and peppers in 6- or 8-qt. saucepot. Add vinegar. Stir in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly.
Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
Remove jars from water; drain well. Immediately ladle fruit mixture into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on rack, then lower into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover canner; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing centers of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)
I found this recipe on a Rotel ad, I believe. Last night, thinking about watching some football playoff games – gotta track who my boys will be playing next Sunday! Anyway, this was just the ticket. Really good and super easy.
I had never bought these phyllo shells before, but found them in the freezer section, precooked. After filling, 15 minutes in the oven and they were ready to consume. I did make one change as the original recipe didn’t have blue cheese in it, so that’s optional. However, I figured buffalo sauce + blue cheese = yum!
Hope you enjoy as we did!
Buffalo Chicken Bites
4 oz cream cheese
1 tbsp cayenne pepper sauce
1 can Rotel Diced Tomatoes and Green chiles, drained well
Chopped cooked chicken breast
1/2 cup shredded mozzarella
crumbled blue cheese, optional
2 boxes frozen mini shells
Preheat oven to 350 degrees. Please cream cheese in microwave safe bowl with pepper sauce. Microwave on high for 30 seconds, stir until smooth. Add drained tomatoes, chicken and shredded cheese. Divide mixture between frozen shells, place in large shallow baking dish. Bake 15 minutes or until cheese melts.
My friend Heather recently gave me a Hy-Vee magazine that came to her in the mail (she’s an Aisles Online fan) and it has some cool appetizer recipes that I thought I might try. The first contestant is these pecans….warning, the hubster decided we should smoke them, so the first round went in the trash. Turns out you need to cook them a little lower than the oven temperature. Round 2 also involved the pellet smoker but at a lower temp. YUMMO!
I think they would be good in the oven as well, and one thing I might try for Round 3 is to toast the pecans in the oven a bit, then add the gooey, bourbony deliciousness. Check out the recipe below – might be great for holiday gifts!
Candied Bourbon Pecans
2/3 C dark brown sugar
1/4 C butter
1 tbsp. finely grated ginger
1/8 tsp salt
1/8 tsp pepper
2 1/2 C pecan halves
cinnamon sugar, optional
1/8 tsp cayenne pepper, optional
Preheat oven to 350 degrees (or smoker to 225). In a saucepan, bring bourbon, dark brown sugar, butter, ginger, salt and pepper to a boil. Reduce heat and simmer about 5 minutes until thickened.
Stir in pecans. Pour on a rimmed baking sheet and bake for 15-20 minutes until toasted. If smoking, placed on foil vegetable-type rack (or we used screen from the hardware store) for about 30-40 minutes. Toss occasionally. Cool and toss with cinnamon sugar if desired.
The perfect recipe for tailgating or watching football – what can you not like about creme cheese, bacon, jalapenos? I sure cannot think of anything! Tried these a few weeks ago, and they did not last long at all. Super easy, and you begin with crescent roll dough, preferably the full sheet, or if not, just seal the triangles to make a sheet. Cover with a layer of whipped cream cheese to which you have added chopped jalapenos and crumbled cooked bacon. Sprinkle with sharp shredded cheddar cheese, and roll, starting with the long end. Cut with sharp knife, and you should have something similar to this:
You’re about 15 minutes away from yummy. Add shredded cheddar to the top, and bake at 375 degrees or until desired degree of brownness. Enjoy, and grab one first before your “friends” get to them!