Southwest Wontons

Crispy Southwestern Wontons



1 tbsp olive oil
1/4 cup diced onion
1/4 cup diced red bell pepper
1 clove garlic, minced
1/4 cup frozen corn kernals
1/4 cup canned black beans, drained
5 oz (1 cup) chicken, shredded
1/4 tsp pepper
1/2 cup shredded cheddar cheese
2 tbsp (1/2 pkg) dry ranch dressing
24 wonton wrappers
canola or vegetable oil for frying

Heat olive oil in a large skillet over medium heat. Add onions and salt and saute for 5 minutes. Add bell pepper and cook for 5 more minutes. Add garlic and stir for 1 minute. Add corn, beans, and chicken and stir to combine. Move the chicken mixture to a bowl and season with pepper, then stir in cheese and dry ranch dressing. Begin heating about 1/2 inch of canola or vegetable oil in a large skillet over medium heat. Meanwhile, scoop 1 teaspoon of chicken mixture into the center of each wonton wrapper. Rub some water on two sides of the wrapper, then fold over to firmly seal, forming a triangle, and gently press out any extra air pockets. When the oil is hot, place 6 wontons at a time into oil. Cook about 1 minute per side until golden and crispy.

Makes 24 wontons, or 3 dinner-sized servings. Nutritional Information for this recipe can be found at CalorieCount.com.

Oatmeal Fudge Bars

Oatmeal Fudge Bars
(Makes 36 bars)

Ingredients:
1 cup butter
2 cups packed brown sugar
2 large eggs
2 teaspoons real vanilla
3 cups all-purpose flour
1 teaspoon baking soda
3 cups quick-cooking rolled oats
1 14-ounce can (1-1/4 cups) sweetened condensed milk
2 cups semisweet chocolate chips

Directions:
Preheat oven to 350 degrees F.

Set aside 2 tablespoons of the butter. Beat the remaining butter with mixer on medium speed for 30 seconds. Add brown sugar and beat until well mixed. Beat in eggs and 1 teaspoon vanilla. In another large bowl stir together flour and baking soda then stir in oats. Gradually stir dry mixture into beaten mixture. Set aside.

In a medium saucepan combine the 2 tablespoons butter, the sweetened condensed milk, and chocolate . Cook over low heat until chocolate melts, stirring occasionally. Remove from heat. Stir in 1 teaspoon vanilla.

Press three quarters of the oat mixture into the bottom of an ungreased 15×10x1inch baking pan (or something close to it). Spread chocolate mixture over the oat mixture. Use your fingers and dot the remaining oat mixture over the chocolate. Tip: Wet your fingers slightly to help prevent sticking.

Bake for about 25 minutes or until top is lightly browned (chocolate mixture will still look moist). Cool on a wire rack. Cut into 2×2 inch inch bars.

Taco Soup

Seriously, lets get going on this recipe blog. I am in desperate need of dinner ideas. This one was so so good and one of the easiest soups I have ever made, besides Bear Creek!!:)

Taco Soup

- 2 cans Chicken, undrained
- 2 cans Kidney beans, drained
- 1 can black beans, drained and rinsed
- 1 can whole kernal corn, undrained
- 2 C. salsa,(any kind you like. I used mild, but will use medium next time for more of a kick.)
- 4 C. chicken broth
- 1 pkg. taco seasoning

Mix all together and boil for 15-20 min. Serve with tortilla chips, shredded cheese, and sour cream.

I LOVE FALL

I absolutely love this time of year. I LOVE to bake, I am having fun finding all of these fun Fall recipes. Although, I have yet to even try any of them.

Cinnamon toasted Pumpkin Pie Tarts

Cinnamon Toasted Pumpkin Pie Tarts

1 Cup canned pumpkin

1/4 Cup granulated sugar

1/4 Cup heavy whipping cream

1 egg

1/2 teaspoon ground cinnamon

1/4 teaspoon fresh grated nutmeg

4 sheets (2 boxes) of puff pastry, thawed

3 Tablespoons melted butter

3 Tablespoons granulated sugar

1 1/2 Tablespoons ground cinnamon

Melted chocolate for drizzling (optional)

1. Preheat oven to 350 degrees F. In a large bowl mix the pumpkin, sugar, heavy cream, egg, cinnamon and nutmeg until creamy and well combined.

2. Place puff pastry onto a lightly floured countertop and cut out 4 pumpkins per sheet of pastry. Place pumpkin cut outs onto silpat or parchment lined baking sheets. Brush each pumpkin lightly with butter then sprinkle with sugar and cinnamon. Spoon about 2 Tablespoons of pumpkin pie filling around center of pumpkins leaving 1/4 inch border around edges.

3. Bake for 25-30 minutes or until puff pastry is golden brown on the edges and pumpkin pie is cooked through. Let cool for 10 minutes on baking sheet then transfer to cooling rack. Serve room temperature or chilled. Drizzle with melted chocolate if desired before serving.

16 pumpkin pie tarts

Mummy Munch

Mummy Munch
4 Cups Honey Chex Cereal

16 oz package vanilla candy melts

1 Cup Autumn Mix (candy corn, little pumpkins)

1 Cup dry roasted peanuts

2 Cups mini pretzels

1. Place cereal, Autumn mix, peanuts and pretzels into a large bowl. Mix to combine. Melt vanilla candy melts according to package directions then pour into cereal mixture. Gently stir until well coated then pour onto wax paper or a silpat lined baking sheet to dry. Once dried, break up into pieces and put into cute Halloween cupcake liners or into little bags.

About 8 Cups

Monster eye Balls

Reeses Puffs Crunch Monster Eyeballs
3/4 Cup crunchy peanut butter
1/2 Cup powdered sugar
1 Cup Reeses Peanut Butter Puff Cereal, crushed

1 cup chopped chocolate
1 small bag candy coated chocolate pieces (M&M’s)

1. Place peanut butter, powdered sugar and cereal into a large bowl. Mix until dough forms. Take 1 Tablespoon pieces and roll into balls. Freeze for 15 minutes.

2. Melt chocolate in a double broiler until smooth. Using a toothpick or skewer dip peanut butter balls into chocolate leaving top centers open. Let chocolate harden then place candy coated chocolate pieces in center of opening to form the eye. Serve chilled or room temperature.

yield: 14 monster eyeballs

______________________________________