pray.
To make the wonton cups, brush both sides of the
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.
ven to 350\u00b0F. Place wonton wrappers on a flat surface
Heat oven to 350\u00b0F Spray one side of each wonton wrapper with no-stick cooking spray. Press wonton wrappers, coated-side-down into miniature muffin cups.
Bake at 350\u00b0F 10 to 12 minutes until golden brown. Remove from pans; cool.
Combine chicken, pecans, scallions, carrot and celery.
Stir in oil, vinegar and thyme. Spoon chicken mixture into wonton cups. Sprinkle with parsley.
o 325\u00b0F
Place wonton squares on work surface; brush
Heat oven to 350\u00b0F.
Lightly spray 12 small muffin cups.
Melt 1 tablespoon butter and lightly brush each wonton pastry before putting into muffin cups.
In a nonstick skillet saute green onions in 1 tablespoon of butter.
Melt cheese and mayonnaise in pan.
Add seasonings and lemon juice.
Add crab to warm only.
Scoop into wonton cups.
Bake for 12-15 minutes until wontons are golden brown.
Wonton Cups:
Preheat the oven to
Heat oven to 350 degrees.
Lightly spray 12 small muffin cups.
Melt 1 tablespoon of butter and lightly brush each wonton pastry before pushing into muffin cups.
Saute green onions.
Melt cheeses and mayonnaise in pan.
Add seasonings and lemon juice.
Add filling (could be crab, shrimp, mushrooms) to heat only.
Scoop into wonton cups.
Bake 12-15 minutes until wontons are golden brown.
Heat oven to 350\u00b0F.
Gently fit one wonton skin into each of 36 small muffin cups, pressing against bottom and side. Be careful not to tear skins.
Bake 8 to 10 minutes or until light golden brown.
Remove from pan and cool on a wire rack.
Meanwhile, in a medium bowl, mix remaining ingredients except for sour cream and cilantro sprigs.
Just before serving, spoon bean mixture into wonton cups.
Top each with 1/2 teaspoon sour cream and garnish with sprigs.
For the cups:
Preheat the oven to
Place wonton wrappers on a work surface; spritz with butter flavored spray. Combine 1 tbsp sugar with cinnamon; srpinkle over wontons. Press into mini muffin cups coated with spray. Bake 350 for 4-5 min till light brown. Immediatley remove wonton cups to an ungreased sheet. Bake 2-3 minutes longer till bottoms are light brown. remove to rack. In a small bowl, beat cream cheese, vanilla and remaining sugar till smooth. Stir in chocolate chips and pecans. Spoon into wonton cups. Top each with a cherry.
Preheat oven to 350\u00b0F. Grease 2 (12-cup) mini muffin pans.
Press wonton wrappers into recesses and lightly coat with oil. Bake for 8 mins, or until golden brown. Remove from muffin pans and let cool.
Arrange sliced duck on a baking tray, cover with foil and bake for 10 mins.
Whisk together hoisin sauce and soy sauce in a medium bowl. Add duck, cilantro and chopped spring onions and mix to combine. Spoon into wonton cases and top with thinly sliced spring onions.
cup.
Brush each wonton wrapper with oil on both
In a small mixing bowl, combine the Parmesan cheese, mayonnaise, onion powder and garlic powder, mix well. Stir in the mozzarella cheese and the chopped artichokes; set aside.
Coat one side of each wonton wrapper with non-stick cooking spray; press greased side down into miniature muffin cups.
Bake at 350' for 5 minutes or until edges are lightly browned. WATCH CAREFULLY to prevent over-browning!.
Fill each cup with 1 tablespoons artichoke mixture.
Bake 5-6 minutes or until golden brown. Serve warm.
brush one side of each wonton wrapper with melted butter.
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.
nd put wonton wrappers in each tin to form cups.
Bake
egrees F.
Carefully fit wonton wrappers into mini muffin tins
ooking spray.
Place one wonton wrapper into each hole. Making
Heat oven to 350.
Press wonton wrappers into mimi muffin tins that have been coated with cooking spray.
Bake 10 minutes or until a golden color.
Remove from pan and cool.
In a bowl combine the next 4 ingredients.
In a separate bowl whisk the oil 2 tbsp lime juice 1 tsp of the zest and pepper sauce.
Add salt if desired.
Stir oil mixture into crab mixture and divide into the wonton cups.