Sunday, March 20, 2011
Bacon Tot Wraps
by Anjelica Wolf
Ingredients:
- 1 package of bacon
- 1 bag of frozen tater tots (allow to slightly defrost)
- 1 jar of jalapeño peppers
- 1 box of toothpicks
- oil
Directions
- Heat oil until hot
- Cut all bacon in half
- Place one tater tot and one jalapeño pepper in a slice of bacon
- Roll with bacon wrapped around both tot and pepper, push toothpick to hold it all together
- Place 5-7 into oil until golden brown
Let cool and serve
Puff Pastry Sopapillas
by Brittany Emmons
1/2 of a 17.3 ounce package Pepperidge Farms Puff Pastry Sheets (1 sheet), thawed
3/4 cup sugar
1 tablespoon ground cinnamon
honey
Heat the oven to 400 degrees. Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 25 two inch squares. Place the sugar and cinnamon into a paper bag and shake to combine.
Bake for 15 minutes or until the pastries are golden brown. Add the hot pastries in batches to the bag and shake until coated with the sugar mixture. Drizzle the pastries with the honey before serving.
1/2 of a 17.3 ounce package Pepperidge Farms Puff Pastry Sheets (1 sheet), thawed
3/4 cup sugar
1 tablespoon ground cinnamon
honey
Heat the oven to 400 degrees. Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 25 two inch squares. Place the sugar and cinnamon into a paper bag and shake to combine.
Bake for 15 minutes or until the pastries are golden brown. Add the hot pastries in batches to the bag and shake until coated with the sugar mixture. Drizzle the pastries with the honey before serving.
Rum Cake
by Wendy Kaupa
1 C chopped walnuts
1 yellow cake mix
3.4 oz pkg instant vanilla pudding
4 eggs
1/2 C water
1/2 C veg oil
1/2 C Capt. Morgan Spiced rum
Glaze:
1 stick butter
1/4 C water
1 C granulated sugar
1/2 C Capt. Morgan spiced rum
Preheat oven to 325*. Grease and flour bundt pan. Sprinkle chopped nuts in bottom of pan. Mix all ingredients together and beat until smooth. Pour batter over nuts and bake one hour. Cool in pan for 15 minutes. While cooling prep glaze. Invert onto serving plate and prick top of cake. Drizzle or spoon warm glaze over warm cake. Cool to room temperature.
Glaze Prep: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. remove from heat and stir in rum.
1 yellow cake mix
3.4 oz pkg instant vanilla pudding
4 eggs
1/2 C water
1/2 C veg oil
1/2 C Capt. Morgan Spiced rum
Glaze:
1 stick butter
1/4 C water
1 C granulated sugar
1/2 C Capt. Morgan spiced rum
Preheat oven to 325*. Grease and flour bundt pan. Sprinkle chopped nuts in bottom of pan. Mix all ingredients together and beat until smooth. Pour batter over nuts and bake one hour. Cool in pan for 15 minutes. While cooling prep glaze. Invert onto serving plate and prick top of cake. Drizzle or spoon warm glaze over warm cake. Cool to room temperature.
Glaze Prep: Melt butter in saucepan. Stir in water and sugar. Boil 5 minutes, stirring constantly. remove from heat and stir in rum.
Cream Cheese Wontons
by Jodie Ryan
Makes 24
Wonton wrappers
1 block cream cheese, softened
1 can water chestnuts, chopped
2-3 green onions, chopped
2-3 T sweet chili sauce
1 tsp garlic
Preheat to 350 degrees.
Spray 24 mini muffin cup tin with cooking spray.
Form wonton wrappers into cups.
Mix all remaining ingredients and divide evenly between cups.
Bake 12-15 until golden brown.
Serve warm.
Makes 24
Wonton wrappers
1 block cream cheese, softened
1 can water chestnuts, chopped
2-3 green onions, chopped
2-3 T sweet chili sauce
1 tsp garlic
Preheat to 350 degrees.
Spray 24 mini muffin cup tin with cooking spray.
Form wonton wrappers into cups.
Mix all remaining ingredients and divide evenly between cups.
Bake 12-15 until golden brown.
Serve warm.
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