Chopped strawberries (or fruit of your choice)
Whipped Cream (whip up rich whip until thick and fluffy)
1 tablespoon cinnamon
1 tablespoon sugar
Grease a muffin pan with cooking spray. Place one wonton wrapper in each muffin cup. Gently press down and up the sides so it’s molded to the muffin cup. Bake in oven on 325′ for 10 minutes until edges are slightly browned and crispy. Then, remove from oven and let cool off. Once cooled off, fill each cup with whipped cream and strawberries. Top with a sprinkle of cinnamon sugar mixture.
I never like spending money on store bought dips when I can make my own so easily. I was thinking about making an artichoke dip when I found a 15 oz can of hearts of palm in my cupboard and decided to experiment! This dip was so creamy and delicious, and the left over bread bowl was a carbohydrate dream! It’s ok to indulge every once in a while!
1 can ( 15 oz) hearts of palm, drained and chopped
1/2 cup Parmesan cheese
1 cup diced scallions
3/4 cup real mayonnaise
1/2 teaspoon black pepper
Place all ingredients in your blender ( I used my magic bullet), blend for 20 seconds, shake or scrape down sides, blend for another 20 seconds. Repeat again if you prefer a thinner consistency.
These make the perfect bite sized appetizers! I’m crazy about mac and cheese. It’s the one dish that tastes great on a cold winter’s night AND in the heat of the summer. (just add an iced diet coke and call it a meal. I mean a nice healthy salad!) The crispy wonton cup adds an addicting crunch to the creamy mac and cheese.
24 wonton wrappers (defrosted)
2 cups of mac and cheese (recipe found HERE)
1/4 cup of bread crumbs
1/4 cup of grated parmesan cheese
Preheat oven to 325′. Spray a mini cupcake pan with cooking spray. Place one wonton wrapper in each cupcake holder, pressing down so it sticks to the bottom and up the sides. Bake wrappers in oven on 325′ for 10 minutes. (the edges should be slightly browned) Once the wonton wrappers have baked for 10 minutes, remove from oven but keep them in the pan. Fill each wonton cup with 1 tablespoon mac and cheese. Top with bread crumbs and parmesan cheese. Once complete, place the pan back in the oven on 325′ and continue baking for an additional 5 to 10 minutes until tops are slightly crispy.
When hosting, people often fuss with the main dish when really what you need is a good salad to start off the meal right! This sweet and tasty salad is a favorite of mine. With crunchy pecans, salty feta and sweet strawberries, it’s got a great combination of flavors and is sure to be a crowd pleaser.
6 oz. fresh spinach
1 cup sliced strawberries
1/2 cup pecans
1/4 cup crumbled feta
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 tablespoon brown sugar
Place spinach in a large salad bowl. Layer on top the sliced strawberries, pecans and crumbled feta. Combine balsamic vinegar, olive oil and brown sugar in a small bowl then drizzle over salad right before serving.
I’m all about the broccoli cheddar combo, as you may remember from my Broccoli Cheddar Latkes found HERE. I adore all things mini and love nothing more than a great tasting perfectly sized appetizer.
2 heads of broccoli
2 cups of shredded cheddar cheese
1/2 cup of cream cheese
1 1/4 cups of bread crumbs
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. garlic powder
1/4 tsp. cayenne pepper
Steam broccoli. Once soft, place in large mixing bowl and mash together. Add eggs, cream cheese, 1/4 cup of bread crumbs, salt, pepper, garlic and cayenne pepper. Mix well until combined. Wet your hands and shape the broccoli mixture into balls, about the size of falafel balls/walnuts. (about 1 tablespoon of broccoli mixture) Dip the balls into the remaining bread crumbs, then place on a lightly greased baking sheet. Spray cooking oil on top of balls then bake on 375′ for about 20 to 25 minutes until slightly crispy. Serve several balls on skewers or individually on a platter with a combo of mayo and ketchup on the side.
*Tips&Tricks: You can also use the broccoli mixture to make a quiche. Simply put the mixture in a prepared pie crust and bake for about 45 minutes. Or make mini pies with it! Top pies with bread crumbs and extra shredded cheddar cheese.For those of you cheese lovers, wrap the broccoli mixture around cheddar cubes for a super cheesy filling!