2 chicken breasts
1 8oz package cream cheese
1/2 cup ranch dressing
1/2 cup buffalo wing sauce
1 cup cheddar cheese
Package blue cheese crumbles
Wonton wrappers
1. Cut chicken into 1/3, put in boiling water for 10 minutes or until cooked. Remove from water and chop up.
2. Preheat oven to 375.
3. In a bowl mix together the chicken, ranch, buffalo wing sauce, softened cream cheese, and 3/4 cup cheddar cheese.
4. Spray mini muffin tin with Pam, put wonton wrapper down, then about a tablespoon of mixture, another wrapper and mixture. Top with remaining cheddar cheese and blue cheese crumbles.
5. Cook about 15 minutes or until wontons are golden brown.
I did this with both mini and normal cupcake tins. The mini tin was easier as finger food, you needed a fork for the normal cupcakes.
Showing posts with label Appetizer. Show all posts
Showing posts with label Appetizer. Show all posts
Sunday, January 13, 2013
Saturday, December 3, 2011
Goat Cheese Bruschetta (ambush cook)
Ingredients:
4 medium to large tomatoes (approx. 1 ¼ lb)
¼ cup finely chopped red onion
2-3 garlic cloves, minced
3 Tbsp chopped fresh basil
¾ cup finely chopped strawberries
2 Tbsp balsamic vinegar
2 Tbsp olive oil
¼ tsp sea salt
¼ tsp white sugar
Italian or French bread, sliced
4 oz Goat cheese
Olive oil (for bread)
Directions:
Cut tomatoes in half. Remove the seeds and any extra moisture. (This is an important step. It will ensure your Bruschetta doesn’t get too soggy.)
Chop the tomatoes. In a mixing bowl, combine tomatoes, red onion, garlic, basil, strawberries, balsamic vinegar, olive oil, salt, and sugar.
Mix well, cover and refrigerate.
Pre-heat the oven to 400 degrees.
Brush bread slices with olive oil, and place on a large baking sheet Toast in the oven for approximately 5 to 8 minutes, or until the bread just begins to turn golden brown.
Spread one side of each toast with goat cheese.
Mix well, cover and refrigerate.
Using a slotted spoon to drain the liquid, spoon Bruschetta on the toasts. Serve immediately.
Heat the olive oil in a large skillet over medium heat.
Note: Wait to put the Bruschetta on the toasts until the very last minute otherwise the toasts will get soggy.
Read more: http://www.oprah.com/own-ambush-cook/The-Ambush-Cook-Recipe-Goat-Cheese-Bruschetta#ixzz1fUqP7AB9
4 medium to large tomatoes (approx. 1 ¼ lb)
¼ cup finely chopped red onion
2-3 garlic cloves, minced
3 Tbsp chopped fresh basil
¾ cup finely chopped strawberries
2 Tbsp balsamic vinegar
2 Tbsp olive oil
¼ tsp sea salt
¼ tsp white sugar
Italian or French bread, sliced
4 oz Goat cheese
Olive oil (for bread)
Directions:
Cut tomatoes in half. Remove the seeds and any extra moisture. (This is an important step. It will ensure your Bruschetta doesn’t get too soggy.)
Chop the tomatoes. In a mixing bowl, combine tomatoes, red onion, garlic, basil, strawberries, balsamic vinegar, olive oil, salt, and sugar.
Mix well, cover and refrigerate.
Pre-heat the oven to 400 degrees.
Brush bread slices with olive oil, and place on a large baking sheet Toast in the oven for approximately 5 to 8 minutes, or until the bread just begins to turn golden brown.
Spread one side of each toast with goat cheese.
Mix well, cover and refrigerate.
Using a slotted spoon to drain the liquid, spoon Bruschetta on the toasts. Serve immediately.
Heat the olive oil in a large skillet over medium heat.
Note: Wait to put the Bruschetta on the toasts until the very last minute otherwise the toasts will get soggy.
Read more: http://www.oprah.com/own-ambush-cook/The-Ambush-Cook-Recipe-Goat-Cheese-Bruschetta#ixzz1fUqP7AB9
Tuesday, February 1, 2011
Texas Caviar
1 Can (14 oz) Black eyed peas, drained
1 Can (15.5 oz) white hominy, drained
2 medium tomatoes, seeded and chopped
4 green onions, very thinly sliced
2 garlic cloves, minced
1 medium green pepper, finely chopped
½ cup chopped onion
¼ to 1/3 cup chopped fresh cilantro
1 cup thick salsa
Combine all ingredients, mix lightly.
Chill at least 2 hours.
1 Can (15.5 oz) white hominy, drained
2 medium tomatoes, seeded and chopped
4 green onions, very thinly sliced
2 garlic cloves, minced
1 medium green pepper, finely chopped
½ cup chopped onion
¼ to 1/3 cup chopped fresh cilantro
1 cup thick salsa
Combine all ingredients, mix lightly.
Chill at least 2 hours.
Tuesday, November 30, 2010
Stuffed Mushrooms - Recipe from Bridget
Two different options:
Creamy
1 Block Cream Cheese (softened)
1 cup shredded cheese (Parmesan or Asiago)
1/4 cup wine (white or red)
1 package white mushrooms (rinsed and stem removed)
--Mix cream cheese and cheeses together.
--Stuff Mushrooms.
--Place mushrooms in glass baking dish with wine on bottom of dish.
--Bake covered about 20 minutes at 350 degrees
Bread Crumbs
1 cup italian bread crumbs
1/4 cup shredded cheese (Parmesan or Asiago)
Italian Dressing
1/4 cup wine (white or red)
1 package white mushrooms (rinsed and stem removed)
--Mix bread crumbs, cheese with italian dressing until moist.
--Stuff Mushrooms.
--Place mushrooms in glass baking dish with wine on bottom of dish.
--Bake covered about 20 minutes at 350 degrees
Creamy
1 Block Cream Cheese (softened)
1 cup shredded cheese (Parmesan or Asiago)
1/4 cup wine (white or red)
1 package white mushrooms (rinsed and stem removed)
--Mix cream cheese and cheeses together.
--Stuff Mushrooms.
--Place mushrooms in glass baking dish with wine on bottom of dish.
--Bake covered about 20 minutes at 350 degrees
Bread Crumbs
1 cup italian bread crumbs
1/4 cup shredded cheese (Parmesan or Asiago)
Italian Dressing
1/4 cup wine (white or red)
1 package white mushrooms (rinsed and stem removed)
--Mix bread crumbs, cheese with italian dressing until moist.
--Stuff Mushrooms.
--Place mushrooms in glass baking dish with wine on bottom of dish.
--Bake covered about 20 minutes at 350 degrees
Matt Johannesman’s Favorite Hot Taco Dip
8oz pkg cream cheese
Can of Chili Man Chili with Beans
Bag of shredded white cheese
Tortilla chips
Spread cream cheese into the bottom of a square or round oven-safe dish. Top with chili, then shredded cheese.
Bake at 350 degrees for 30 minutes. Serve with tortilla chips
(Bubba doubles this recipe for 9 x 12 pan and bakes a little longer.)
Can of Chili Man Chili with Beans
Bag of shredded white cheese
Tortilla chips
Spread cream cheese into the bottom of a square or round oven-safe dish. Top with chili, then shredded cheese.
Bake at 350 degrees for 30 minutes. Serve with tortilla chips
(Bubba doubles this recipe for 9 x 12 pan and bakes a little longer.)
Bubba’s Hot Spinach and Artichoke Dip
1 cans (unmarinated) artichokes, chopped
1 box frozen spinach, defrosted and drained well
1 cup sour cream
1 cup mayonnaise
1 cup grated parmesan cheese
½ t garlic powder
Bake at 350 degrees for 30 minutes. Serve with crackers or tortilla chips
(Bubba doubles this recipe for 9 x 12 pan and bakes a little longer.)
1 box frozen spinach, defrosted and drained well
1 cup sour cream
1 cup mayonnaise
1 cup grated parmesan cheese
½ t garlic powder
Bake at 350 degrees for 30 minutes. Serve with crackers or tortilla chips
(Bubba doubles this recipe for 9 x 12 pan and bakes a little longer.)
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