Tuesday, May 20, 2008

Berries ’N Cream Wonton Cups

*These look so fancy but are way easy! My friends always ask me about this, and it's almost too good of a "secret family recipe" to give it up! I made these at Jensa's baby blessing for Ava... and they are great for memorial day or 4th of july because of the red white and blue!!!

Prep time: 15 minutes
Bake time: 6-8 minutes


square wonton wrappers
tablespoon butter or margarine, melted
tablespoons granulated sugar
container (8 ounces) lowfat strawberry yogurt
cups thawed, frozen whipped topping, divided
cup raspberries
cup blueberries
teaspoons powdered sugar
  1. Preheat oven to 350°F. Brush one side of each wonton wrapper with melted butter. Sprinkle wontons evenly with sugar. Press each wonton, sugared side up, into cups of Mini-Muffin Pan (or just a regular muffin pan). Bake 6-8 minutes or until edges are light golden brown. Remove wontons from pan to cooling rack; cool completely.

  2. Place yogurt in medium bowl; fold in 1 cup of the whipped topping.

  3. Using small scoop, scoop yogurt mixture into each wonton. Top each wonton with one raspberry and two blueberries. Garnish with whipped topping; sprinkle with powdered sugar. Serve immediately.

Yield: 24 wontons

Friday, May 16, 2008

Meat Filled Manicotti

If you're not a fan of ricotta cheese, this is a delicious alternative.
1 lb. ground beef
1 pkg. manicotti noodles, cooked and drained
2 TB olive oil
1 egg, slightly beaten
¼ cup grated parmesan cheese
¼ cup Italian seasoned bread crumbs
1 TB chopped parsley
salt and pepper to taste
1 jar pasta sauce
mozarella and parmesan cheese for garnish

Saute ground beef in olive oil until brown. Mix with egg, cheese, bread crumbs, parsley, salt and pepper. Pour half the sauce in a baking dish. Stuff cookeed Manicotti with filling, arrange in dish and top with remaining sauce. Top with mozarella and parmesan cheese if desired. Bake in a 350° oven for 30 minutes.

Thursday, May 8, 2008

Monterey Chicken

This recipe is per serving:
1 boneless skinless Chicken Breast
2 tsp. Barbeque Sauce
2 slices of well crisped Bacon
¼ C. mixture of Monterey Jack and Sharp Cheddar Cheese
chopped tomatoes

Pound chicken breast until it is somewhat flattened, and season with salt and pepper. Spray Pam in a nonstick skillet, and cook chicken breast until it is done. Transfer to a serving plate. Top chicken breast with Barbeque sauce, bacon, and cheese. Broil chicken breast in the oven, or melt the cheese in a microwave. Sprinkle with a small amount of cold chopped tomatoes and chives.

Barbeque Meatcups

1 lb ground beef (browned and drained)
1 tube Pilsbury Grands Biscuits
½ cup catsup
½ cup BBQ sauce
¼ cup brown sugar
3 TBS dried onion
1 tsp salt
½ tsp pepper
2 TBS relish (optional)
cheese for topping

Preheat oven to 375°. Grease muffin pan and flatten dough from biscuits into the pan. Put hamburger in bowl, mix in remaining ingredients except cheese. Fill dough with meat mixture. Bake 8 minutes. Top with cheese and bake another 5 min.

Friday, May 2, 2008

Chicken Parmesan Bundles

I stole this recipe from my friend Malissa...SO yummy.
4 oz. (½ of 8-oz. pkg.) Cream Cheese, softened
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained (I don't use nearly this much)
1¼ cups Mozzarella Cheese, divided
6 Tbsp. Grated Parmesan Cheese, divided
6 small boneless skinless chicken breast halves (1½ lb.), pounded to ¼-inch thickness
1 egg
10 RITZ Crackers, crushed (about ½ cup)
1½ cups spaghetti sauce, heated
PREHEAT oven to 375ºF. Mix cream cheese, spinach, 1 cup of the mozzarella cheese and 3 Tbsp. of the Parmesan cheese until well blended; spread evenly onto chicken breasts. Starting at one of the short ends of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired. Set aside. BEAT egg in shallow bowl or pie plate. Mix remaining 3 Tbsp. Parmesan cheese and the cracker crumbs in separate shallow bowl or pie plate. Dip chicken bundles in egg, then roll in crumb mixture. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. BAKE 30 min. or until chicken is cooked through (165ºF). Remove and discard toothpicks, if using. Serve topped with the spaghetti sauce and remaining ¼ cup mozzarella cheese.

Thursday, May 1, 2008

No Frying Chicken Parmesan

4 boneless chicken breasts, pounded
1 egg, beaten
¾ cup Italian seasoned dry bread crumbs
1 jar (26 oz.) pasta sauce
1 cup shredded mozzarella cheese

Preheat oven to 400°. Dip chicken in egg, then bread crumbs. Arrange chicken in 9X13 baking dish. Bake uncovered 20 minutes. Pour sauce over chicken; top with cheese. Bake 10 more minutes or until chicken is no longer pink. Serve with hot cooked pasta. Serves 4.

- Jensa