Crispy Southwestern Wontons Yummy Recipe

Crispy Southwestern Wontons

Crispy Southwestern Wontons Yummy Recipe



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.


Read more at http://www.kevinandamanda.com/recipes/dinner/crispy-southwestern-wontons.html#ixzz2oSkzKO00

Frosted Reindeer Cookies Oven Recipe

Frosted Reindeer Cookies Oven Recipe



Ingredients needed:

* 2 rolls of refrigerated sugar cookies
* 1/2 cup all-purpose flour
* 1 3/4 cups vanilla creamy ready-to-spread frosting (from two 1-lb containers)
* 112 small pretzel twists
* 112 semisweet chocolate chips (about 1/3 cup)
* 28 gumdrops, cut in half

Preparation steps:

* In a large bowl, break up cookie dough. Stir or knead in flour until well-blended. Reshape dough into 14-inch-long-triangle-shaped log. If too soft to cut int0 slices, refrigerate up to 30 minutes.
* Heat oven to 350 degrees. With thin sharp knife, cut dough into 56 (1/4-inch) triangular slices. On ungreased cookie sheets, place slices 2-inches apart.
* Bake 7 to 11 minutes or until set. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
* Frost cookies with frosting. Place 2 pretzel twists on each triangle near corners for antlers. Lightly press 2 chocolate chips into each cookie for eyes and 1 halved gumdrop for nose. Store between sheets of waxed paper in tightly covered container at room temperature.

Enjoy

Baked Cajun Seafood and Rice Oven Recipe

Baked Cajun Seafood and Rice Oven Recipe



Ingredients needed:

* 1 pound fresh or frozen peeled and deveined small shrimp
* 1 tablespoon of butter
* 3/4 cup of chopped green sweet pepper
* 1/2 cup of chopped onion
* 1/2 cup of sliced celery
* 2 cloves garlic, minced
* 1/2 teaspoon dried thyme, crushed
* 3 cups cooked long grain wild rice
* 4 slices of bacon, chopped
* 8 cups torn, stemmed fresh kale or spinach
* 2 tablespoons of butter
* 2 tablespoons of all-purpose flour
* 1 1/2 teaspoons of Cajun seasoning
* 2 cups of milk
* 2 cups of shredded Monterey Jack cheese
* 12 ounces cooked crabmeat, flaked
* 1/2 cup shredded Parmesan cheese
* 1/2 cup chopped green onions

Preparation steps:

* Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels. Set aside. Preheat oven to 350 degrees. In a large skillet heat the 1 tablespoon of butter over medium heat until melted. Add sweet pepper, onion, celery, and garlic; cook about 4 minutes or until vegetables are tender, stirring occasionally. Add thyme; cook and stir for 1 minute more. Transfer mixture to a medium bowl. Stir in cooked rice.
* In the same skillet, cook bacon over medium heat until crisp. Add kale; cook and stir for 5 minutes or until wilted and tender. Remove from heat.
* For sauce, in a small saucepan heat the 2 tablespoons butter over medium heat until melted. Stir in flour and Cajun seasoning; cook and stir for 1 minute. Gradually stir in milk. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Reduce heat to low. Gradually add Monterey Jack cheese, stirring until cheese is melted.
* Lightly grease a 3-quart rectangular baking dish. Spread half of the rice mixture in the bottom of the prepared baking dish. Top with half of the kale mixture, half of the shrimp, half of the crabmeat, and half of the sauce. Repeat layers. Sprinkle with Parmesan cheese. Bake, uncovered, for 30 minutes or until bubbly. Sprinkle with green onions.

Enjoy
(Serves 8 to 10)

Seafood Enchiladas Oven Recipe

Seafood Enchiladas Oven Recipe



Ingredients needed:

* 2 or 3 dried ancho or mulato chile peppers
* 2 cups of Monterey Jack cheese
* 12 ounces of chopped cooked shrimp or crabmeat or two 6-ounce packages frozen peeled cooked shrimp or crabmeat, thawed and chopped
* 10 6-inch corn tortillas
* 1/2 cup of chopped onion
* 1 tablespoon of olive oil or vegetable oil
* 1/3 cup of all-purpose flour
* 1/4 teaspoon of salt
* 1/4 teaspoon of ground black pepper
* 3 cups of milk

Preparation steps:

* Cut open dried peppers; discard stems and seeds. In a small bowl, combine peppers and enough boiling water to cover. Let stand for 45 minutes or until softened; drain. Cut one of the peppers into thin slivers; set aside to use as a garnish. Cut the remaining peppers into small pieces. For filling, in a medium bowl combine pepper pieces, 1 1/2 cups of the cheese, and the shrimp; set aside.
* Preheat oven to 350 degrees. Stack tortillas and wrap tightly in foil. Bake about 10 minutes or until heated through.
* Spoon about 1/4 cup of the filling onto each tortilla, spreading evenly. Roll up tortillas. Place filled tortillas, seam sides down, in an ungreased 3-quart rectangular baking dish.
* For sauce, in a medium saucepan cook onion in hot oil over medium heat until tender, stirring occasionally. Stir in flour, salt, and black pepper. Add milk all at once. Cook and stir until thickened and bubbly. Pour sauce over flour tortillas.
* Bake, covered, about 20 minutes or until heated through. Sprinkle with the remaining 1/2 cup cheese and the pepper slivers. Bake, uncovered, about 5 minutes more or until the cheese is melted.

Enjoy
(Serves 10)

Horseradish Ham and Potato Bake Oven Recipe

Horseradish Ham and Potato Bake Oven Recipe



Ingredients needed:

* Nonstick cooking spray
* 28-ounce package of frozen diced hash brown potatoes with onions and peppers
* 1 1/2 cups diced cooked ham (approximately 8 ounces)
* 1 cup of shredded Swiss cheese
* 1/3 cup finely chopped red onion
* 5 eggs, lightly beaten
* 1 1/2 cups of milk
* 3 tablespoons horseradish mustard
* 1/2 teaspoon of salt
* 1/4 teaspoon ground black pepper
* Chopped green onions
* Horseradish Sour Cream (see recipe below)

Preparation steps:

* Coat a 3-quart rectangular baking dish with cooking spray. Spread frozen potatoes evenly in the bottom of the prepared baking dish. Sprinkle with ham, cheese, and onion.
* In a medium bowl, combine eggs, milk, mustard, salt, and black pepper. Pour egg mixture evenly over layers in baking dish. Cover and chill for 2 to 24 hours.
* Preheat oven to 350 degrees. Bake, uncovered, for 60 minutes or until a knife inserted near the center comes out clean. Sprinkle with green onions. Let stand for 5 minutes before serving. Serve with the Horseradish Sour Cream.

Horseradish Sour Cream recipe
In a small bowl, stir together 1/2 cup sour cream, 1 to 2 tablespoons of horseradish mustard, and 1 tablespoon snipped fresh chives.

Enjoy
(serves 8)

Sweet Potato Casserole Oven Recipe

Sweet Potato Casserole Oven Recipe



Ingredients needed:

* 4 pounds of sweet potatoes, peeled and cut into quarters
* 1 cup of packed brown sugar
* 1/2 cup of butter, cut up
* 1/4 cup of milk
* 1 tablespoon of lemon juice
* 4 eggs, lightly beaten
* 1 cup crushed gingersnap cookies or graham crackers
* 2 tablespoons butter, melted

Preparation steps:

* In a Dutch oven, cook sweet potatoes, covered, in enough boiling lightly salted water to cover for 30 minutes or until tender; drain. Return potatoes to pan. Grease a 3-quart rectangular baking dish; set aside.
* Preheat oven to 350 degrees. Slightly mash potatoes with a potato masher. Stir in brown sugar, the 1/2 cup butter, the milk, and lemon juice. Cool for 5 minutes; stir in eggs. Transfer sweet potato mixture to the prepared baking dish.
* For topper, in a medium bowl combine crushed gingersnaps and the 2 tablespoons melted butter. Sprinkle on top of potato mixture.
* Bake, uncovered, for 30 to 35 minutes.

Enjoy
(serves 8 to 12)

Strawberry Margarita Cheesecake Minis Oven Recipe

Strawberry Margarita Cheesecake Minis Oven Recipe



Ingredients needed:

* Recipe for Salted Pretzel Crust (See below)
* 1 1/2 8-ounce tubs cream cheese spread, softened
* 1/2 cup of sugar
* 1 tablespoon of all-purpose flour
* 1 1/2 teaspoons finely shredded lime peel
* 1 teaspoon vanilla
* 1 egg
* 1 cup sliced small strawberries
* 1 tablespoon of sugar
* 1 tablespoon of lime juice
* Finely shredded lime peel (optional)

Preparation steps:

* Preheat oven to 325 degrees. Line thirty-six 1 3/4-inch muffin cups with paper bake cups; set aside. Prepare Salted Pretzel Crust from recipe at bottom of this post. Press about 1 1/2 teaspoons of the pretzel mixture onto the bottom and up the sides of each prepared muffin cup. Bake for 5 minutes.
* Meanwhile, for filling, in a medium mixing bowl beat cream cheese with an electric mixer on medium speed until smooth. Add the 1/2 cup sugar, the flour, the 1 1/2 teaspoons lime peel, and the vanilla. Beat until combined, scraping sides of the bowl occasionally. Beat in egg on low speed just until combined.
* Spoon filling into partially baked crusts, filling each 3/4 full. Bake for 15 minutes more or until filling is set. Cool in muffin cups on wire racks for 10 minutes. Remove cheesecakes from muffin cups. Cool completely on wire racks.
* Place mini cheesecakes in an airtight container. Cover and chill for at least 4 hours.
* In a small bowl, combine strawberries, the 1 tablespoon of sugar, and the lime juice. Spoon strawberry mixture on top of mini cheesecakes. If desired, sprinkle with additional lime peel.

Recipe for Salted Pretzel Crust: Place 1 3/4 cups pretzel sticks in a resealable plastic bag. Seal bag. Crush pretzels with a rolling pin until fine crumbs form. You should have approximately 1 cup. In a medium bowl, stir together crushed pretzels and 2 tablespoons sugar. Stir in 1/4 cup of melted butter.