brush one side of each wonton wrapper with melted butter.
Wonton Cups:
Preheat the oven
Preheat oven to 350 degrees F. Spray one side of each wonton wrapper with vegetable oil spray. Press wonton wrappers, oil coated-side-down into miniature muffin cups. Bake 10 to 12 minutes until golden brown. Remove from pans; cool. Spoon 1 teaspoon hot sauce into the bottom of each wonton cup. In a medium bowl, combine chicken, chopped jalapeno, green onions, celery and 1/2 cup Marzetti Ranch Veggie Dip. Spoon chicken mixture into wonton cups. Serve immediately.
Preheat oven to 400 degrees F (200 degrees C). Spray mini-muffin tins with nonstick cooking spray.
In a medium bowl, stir together crabmeat, green onion, mayonnaise, curry powder, salt, lemon juice, and Swiss cheese. Use kitchen scissors to trim off corners of individual wonton skins; place trimmed skins in wells of mini-muffin tins. Spoon about 1 tablespoon crabmeat mixture into each wonton cup. Top each with a slice of water chestnut.
Bake in preheated oven about 12 minutes, or until puffed and browned. Serve hot.
Lightly press wonton wrappers onto the bottom and up the sides of greased miniature muffin cups.
Bake at 350 degrees for 5 minutes or until edges are browned.
In a large skillet, cook sausage over medium heat until no longer pink; drain.
Stir in the cheese, peppers, onions and salad dressing.
Spoon a rounded tablespoonful into each wonton cup.
Bake for 6-7 minutes or until heated through.
Preheat oven to 350 degrees.
Spray mini muffin pan with cooking spray.
Place a wonton wrapper in each muffin cup. Be careful to make sure that the edges of the wrapper do not fold back into the cup.
Bake for 10 minutes, or until golden brown.
Remove from muffin pan and cool completely.
Combine grapes and yogurt.
(Can be prepared to this point for later assembly.).
To assemble fruit cups, spoon some grape mixture into each wonton cup.
Top with a mandarin orange segment.
Garnish with mint leaves, if desired.
Make the pecan filling:
1Whisk the yolks in
per. Cool completely.
For filling:
Combine all ingredients in
Make Filling: In large bowl, combine ricotta, mozzarella, 1/3 cup parmesan
inute.
Place 1/4 cup filling on each of the crepes
Thoroughly mix peanut butter, honey, and salt.
Stir in oranges.
Chill.
Use about 1/3 cup filling per sandwich.
Filling can be made the day before using.
Store tightly covered in the refrigerator.
Stir lightly before making sandwiches.
BEAT sweetened condensed milk and water in large bowl with electric mixer. Beat in pudding mix and cocoa powder. Fold in whipped cream. Cover and chill 15 minutes.
PIPE or spoon a generous 1/3 cup filling into center of each crepe. Roll up each crepe. Place on serving plate. Sprinkle with powdered sugar.
SPOON fruit over crepes. Garnish with white chocolate curls, if desired.
inutes. Add the 1/4 cup of sliced scallions and the
br>Brush one side of wonton with honey and place on
edium bowl mix filling ingredients thoroughly.
Cover wonton wrappers with damp
Add all meat filling and let set for 30
Set aside.
To prepare wonton filing, combine chicken, tofu, scallions
br>Use any favorite filling in the recipes that follow.
TO
o combine.
Lay one wonton skin like a baseball diamond
pace to put the meat filling in the taco and not