Category: Appetizers, Desserts & Snacks

Herbed Wonton Crisps

These little herbed wonton crisps are beyond easy to make and they pack a lot of flavor. They’re very light so you can eat a good handful or two and not feel guilty about it. You can make them several different ways, so they’re great for parties!

Herbed Wonton Crisps

A Blank Canvas For Flavor

I’ve made these herbed wonton crisps with herbs, Creole seasoning, salt and fresh cracked pepper… Use whatever you have on hand. If it’s something you like changes are you’ll like it on these crisps too.

I love making easy treats. You’ll find me making flavored oyster crackers and pretzel bites on a regular basis. I’ll make a big batch and let my wife take them into work to share with her co-workers.

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Also try my wonton potstickers.

Herbed Wonton Crisps
Print Pin
4 from 1 vote

Herbed Wonton Crisps

These little herbed wonton crisps are beyond easy to make and they pack a lot of flavor. They’re very light so you can eat a good handful or two and not feel guilty about it. You can make them several different ways, so they’re great for parties!
Course Side or Appetizer
Cuisine American
Keyword herbs, wontons
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 111kcal
Author Based on a recipe from Weight Watchers

Equipment

Ingredients

Instructions

  • Preheat oven to 425 F.
  • Spray a baking sheet with non-stick cooking spray.
  • Using a mortar and pestle, lightly smash the herbs together.
  • Flip the wonton wrappers. Lightly spritz with olive oil (if you don’t have a spritzer you can brush the oil on, but use only a very small amount).
  • Sprinkle wrappers with herbs.
  • Bake another 2-5 minutes or until golden brown and lightly crisp.
  • Remove and let cool before serving.

Notes

The wrappers will crisp up completely as they cool.

Nutrition

Calories: 111kcal | Carbohydrates: 22g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 215mg | Potassium: 36mg | Fiber: 1g | Sugar: 1g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 2mg

Nutritional values are approximate.

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Roasted Pig Pecans

I’m a huge fan of Louisiana Cookin’ magazine (and it’s new sister publication, Louisiana Kitchen and Culture). Although I’m as far as you could possibly get from being Cajun or Creole, I find the foods from the area to be my favorite. And these roasted pig pecans are a great example of that. These are the pecans I dream of. This is how every pecan wants to be. Delicious. Crunchy. Amazing.

Roasted Pig Pecans

Pecan Heaven

A recent issue had a recipe for a simple roasted pig pecans. I made a very minor change to it, made it and… wow, loved it. Fortunately, my dad has several pecan trees. Every year he picks grocery sack after grocery sack of nuts and shells them. He then gives us a few bags of only the best ones. It’s like heaven.

Roasted pig pecans are fantastic right out of a bowl. They are truly wonderful in my butter pecan ice cream.

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Prefer walnuts instead of pecans? Try my cheddar walnuts.

Roasted Pig Pecans
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5 from 1 vote

Roasted Pig Pecans

Unbelievable divine snack that will disappear in a snap.
Course Appetizer
Cuisine American
Keyword nuts, roasted
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8
Calories 212kcal
Author Adapted from Tammy Algood

Equipment

Ingredients

  • 2 cups pecans halves
  • 2 tablespoons unsalted butter melted
  • 4-6 slices bacon chopped into 1/2″ pieces (use less bacon if using thick-cut)
  • 2 tablespoons sugar
  • ½ teaspoon kosher salt
  • pinch cayenne pepper to taste

Instructions

  • Heat your oven to 350 F.
  • Place the nuts in a bowl. Drizzle with the butter and add in the bacon.
  • Toss to coat and mix.
  • Pour mixture out onto a baking sheet and spread out evenly.
  • Bake for 25-40 minutes, stirring every 10 minutes, until the bacon is done.
  • Remove from oven.
  • Combine the sugar, salt, and cayenne and sprinkle over nuts.
  • Stir to mix.
  • Let cool completely before serving.

Notes

Use your favorite nuts.

Nutrition

Calories: 212kcal | Carbohydrates: 6g | Protein: 2g | Fat: 21g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 147mg | Potassium: 102mg | Fiber: 2g | Sugar: 4g | Vitamin A: 101IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg

Nutritional values are approximate.

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Halloween Bark

It’s that time of year. Time for a good ole Halloween bark. Make it for Halloween or fall, it’s just good stuff. Just add whatever you want into it. It’ll be gone fast. Maybe next time I think I’ll add a few handfuls of my dad’s pecans.

Halloween Bark

Leftover Halloween Candy? Not Any More!

I’ve found that Halloween bark is a great way to use up leftover Halloween candy, though we usually don’t have much leftover candy if you don’t count what I’ve hidden for our own personal use. But sometimes the weather turns and we have lots and lots leftover. So, we just crumble it or chop it into the bark and chow down.

I used corn Chex cereal when I made this treat.

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For St. Patrick’s Day I like to make my grasshopper thin mint bark.

Halloween Bark
Print Pin
5 from 1 vote

Halloween Bark

Candy corn, chocolate candies, pretzels… throw in whatever you want!
Course Appetizer
Cuisine American
Keyword Halloween, treats
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 24
Calories 181kcal
Author Adapted from Plain Chicken

Equipment

Ingredients

  • 12 ounce white chocolate chips
  • 4 cups Corn Chex cereal
  • 2 cups bite-size pretzels sticks or twists or whatever you find
  • 1 cup candy corn M&Ms
  • 1 cup candy corn or Autumn M&Ms
  • ¼ cup sprinkles orange and black

Instructions

  • Melt chips per package instructions in a medium bowl.
  • In a large bowl, combine all but the sprinkles.
  • Pour melted chocolate over mixture.
  • Stir to combine. Hurry, but don't rush so much as to break the pretzels and cereal.
  • Spread out onto a large sheet of wax paper.
  • Sprinkle with sprinkles and let cool and set for 30 minutes.
  • Break into bite-sized pieces and serve.

Notes

Also great with roasted pecans or peanuts!

Nutrition

Calories: 181kcal | Carbohydrates: 33g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 3mg | Sodium: 176mg | Potassium: 60mg | Fiber: 1g | Sugar: 23g | Vitamin A: 171IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 2mg

Nutritional values are approximate.

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Mini-Corn Dog Muffins

I ran across this great idea for a football game-watching snack from the Plain Chicken blog, one of my absolute favorite places to go on the web. These mini-corn dog muffins are very easy to make and they will disappear very quickly. Because they’re not only fun, they taste great!

Mini-Corn Dog Muffins

Get To Dippin’!

You can use whatever dipping sauces (or just ketchup) that you have on hand for these mini-corn dog muffins. I threw together a quick-and-easy, but delicious, maple honey mustard sauce that came out fantastic. Keep the mini theme going with some mini baked ham and Swiss sandwiches and mini cinnamon rolls!

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Change things up by using something other than hot dogs. I recommend Andouille sausage for a nice spicy Cajun spin!

You’ll also love my mini corn dogs.

Mini-Corn Dog Muffins
Print Pin
4 from 1 vote

Mini-Corn Dog Muffins

Great little appetizer bites!
Course Appetizer
Cuisine American
Keyword corn dogs, muffins
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 48 bites
Calories 75kcal
Author Adapted from Plain Chicken

Equipment

Ingredients

Instructions

  • Preheat oven to 400 F.
  • Spray two mini-muffin pans (24 muffins each) with non-stick spray.
  • Whisk together the eggs, buttermilk, honey and butter in medium sized bowl.
  • Slowly whisk in the flour, baking powder, Creole seasoning, jalapenos, and cornmeal. Stir until smooth.
  • Place one tablespoon of the mixture into each muffin cup. Then, push a piece of hot dog down into the middle of each cup.
  • Bake 10-15 minutes or until golden.
  • Serve with your favorite dipping sauces.

Notes

It may seem odd but I also like to dunk these in Ranch dressing.

Nutrition

Calories: 75kcal | Carbohydrates: 9g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 88mg | Potassium: 42mg | Fiber: 1g | Sugar: 2g | Vitamin A: 99IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg

Nutritional values are approximate.

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Meatloaf TV Dinner Part 4: Apple pie wonton crisps

My wife and I picked up some old lunch trays at the antique mall recently. Ever since then we’ve been wanting to make a TV dinner-like meal. We settled on this outstanding combination. Smoked meatloaf, scratch mashed potatoes with gravy for starters. Then we added fantastic herbed peas and carrots. For dessert we made a light apple pie wonton crisp. In this part 4 of our dinner, we’ll make the apple pie wonton crisps.

Meatloaf TV Dinner Part 4 - Apple pie wonton crisps

Time For Dessert

These are somewhat reminiscent of the apple cobbler you would get with a meatloaf TV dinner, but easier! I got the idea from the berry wontons we made recently.

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Herbed peas and carrots recipe
Smoked meatloaf recipe
Mashed potatoes and gravy recipe

Meatloaf TV Dinner Part 4 - Apple pie wonton crisps
Print Pin
5 from 1 vote

Meatloaf TV Dinner Part 4: Apple pie wonton crisps

Easy apple pie-like crunch for dessert.
Course Dessert
Cuisine American
Keyword apple pie, tv dinner, wontons
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8
Calories 118kcal
Author Mike

Equipment

Ingredients

Instructions

  • Preheat oven to 350°F.
  • Spray 16 muffin pan cups with cooking spray.
  • Push wonton wrappers down into muffin pan, leaving some of the edges to extend over the tops.
  • Bake 7-10 minutes or until lightly browned.
  • Let cool completely.
  • Spoon 1 tablespoon (or more) of the apple pie filling into the bottom of each wonton cup.
  • Top with whipped cream and serve.

Notes

You can use any pie filling you like.

Nutrition

Calories: 118kcal | Carbohydrates: 28g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 121mg | Potassium: 46mg | Fiber: 1g | Sugar: 10g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg

Nutritional values are approximate.

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Berry Wontons

I found this great idea for berry wontons over on the Kraft website (they have other great recipes too!). I thought it would be perfect for a little bite after dinner, specially since berries are in season. The wontons get a little crunchy. But that’s ok because you want a little crunch to contrast the creamy cheese. Use any berries you want!

Berry Wontons

Cooking Time Is Important

You have to keep an eye on the wontons while they are baking. They definitely browned up in 10 minutes in our oven. The next time I made these berry wontons I went 7 minutes instead. I was happier with the end result.

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Also try my spicy broccoli cheese wonton cups.

Berry Wontons
Print Pin
4 from 1 vote

Berry Wontons

You have to keep an eye on the wontons while they are baking. They definitely browned up in 10 minutes in our oven. The next time I made these I went 7 minutes instead and I was happier with the end result.
Course Dessert
Cuisine American
Keyword wontons
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8
Calories 156kcal
Author Kraft

Equipment

Ingredients

  • 16 won ton wrappers
  • 8 ounces Philadelphia White Chocolate Cream Cheese Spread
  • 2 cups fresh blackberries washed, patted dry

Instructions

  • Preheat oven to 350°F.
  • Spray 16 muffin pan cups with cooking spray.
  • Push wonton wrappers down into muffin pan, leaving some of the edges to extend over the tops.
  • Bake 7-10 minutes or until lightly browned. Let cool completely.
  • Spoon 1 tablespoon of the chocolate cream cheese into the bottom of each wonton cup.
  • Top with berries and serve.

Notes

You don’t want to over-bake these so keep an eye on them!

Nutrition

Calories: 156kcal | Carbohydrates: 13g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 177mg | Potassium: 110mg | Fiber: 2g | Sugar: 3g | Vitamin A: 460IU | Vitamin C: 8mg | Calcium: 45mg | Iron: 1mg

Nutritional values are approximate.

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