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Baked Pea Wontons

Crispy, crunchy and tasty. We dipped ours in sweet chile sauce, ranch or buttermilk dressing would be great also. I found happiness in these bites, in the past when making baked wontons, I brushed or sprayed on vegetable oil, on both sides, to give the ‘taste’ of fried ones. I wasn’t satisfied with the texture, they were always oddly chewy. Well, if you don’t spritz them, they get crispy. Try it, it might convert you!

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Walker really enjoyed these, his little toddler stomach ate 5! I consider that a successful part of dinner when I make him happy.

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Baked Pea Wontons

Ingredients:

  • 24 wonton wrappers
  • 1 cup frozen unsalted green peas, thawed
  • ¼ cup Pecorino Romano cheese, grated
  • 1 tsp granulated garlic
  • ¼ tsp ground black pepper

Directions:

Preheat oven to 350°.

Run the peas through pepper in a food processor until mostly smooth. Scrape into a bowl.

Lay out the wonton wrappers on a cutting board or counter. Drop 1 teaspoon scoops in the center of each wrapper. Fill a small bowl with cool water, dip a finger in the water  wipe two sides of each wrapper (do only 2 to 3 at a time), fold over to make a triangle and press to seal. Repeat until done.

Transfer to a large rimmed baking sheet, bake for 15 to 20 minutes, until golden. Eat warm, while still crispy.

Makes about 24.

Notes:

Store the rest of the package of wrappers in a freezer bag, refrigerated. Add other fillings and bake up the same way.

Read the packaging, some brands are pretty bad (Asian ones that are animal free/ accidentally “vegan”), with propylene glycol and sodium benzoate added. I’d rather have a little egg instead thankyouverymuch. I focus on plant-based for our diet, but will choose real ingredients over fake.

If you can find a natural version of wrappers without egg, ground sesame seeds can be used for the cheese as well.

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Eggroll Crackers

This little boy loves crunchy, crispy nibbles (especially after going to the library!):

This little man maybe not so (he turned 12 weeks today!)

So what did I make?Well….

Leftover eggroll wrappers? Wonton wrappers? Do you end up tossing them into the yard waste bin way too often? Make them into quick crackers – that are crispy and crunchy.

Baking time will depend on your oven – I wanted mine dark and crunchy, for paler crackers cut it back by 1 to 2 minutes.

Eggroll Crackers

Ingredients:

  • eggroll or wonton wrappers
  • cooking spray
  • spices/salt/pepper

Directions:

If using eggroll wrappers cut in half and then into thirds, wonton wrappers cut in half.

Preheat the oven to 400°. Line a baking sheet with foil, spray liberally with cooking spray.

Spread the wrappers in a single layer (you may need more than one sheet depending on how many you make). Spray liberally with cooking spray on top, then sprinkle spices as you desire. I did chili powder on half, salt & pepper on the remaining ones.

Bake for 5 to 8 minutes (8 for dark). Transfer to cooling racks, store in an airtight container to keep fresh/crispy.

~Sarah

Mini Apple Pies

More on my love of minis – made in muffin tins. Little apple pies made with wonton wrappers. Easy, quick and tasty! Little ones will love them especially.

Mini Apple Pies

Ingredients:

  • 24 wonton wrappers
  • 4 small apples, peeled, cored and diced – about 4 cups
  • ½ cup brown sugar, divided
  • ½ cup white whole wheat flour
  • ½ cup old-fashioned oats
  • 1 Tbsp ground cinnamon
  • ¼ tsp kosher salt
  • ¼ cup unsalted butter, melted and cooled

Directions:

Preheat the oven to 400°, spray 2 12 count muffin tins liberally with cooking spray. Use your knuckles to gently insert a wrapper into each hole.

Mix the apples and half of the brown sugar in a bowl, divide evenly between the wrappers.

Mix the remaining sugar, flour, oats and salt with the butter. Top each pie with topping.

Bake for about 15 minutes, until the edges are lightly browned.

Pop out gently (grab onto the points) and rest on a cooling rack.

Makes 24 pies.

~Sarah

Wonton Apple Turnovers

Tiny, tasty and way too easy too make!

Wonton Apple Turnovers

Ingredients:

  • 12 wonton wrappers
  • 4 Tbsp apple pie filling (used Trader Joe’s brand)
  • 2 Tbsp granulated sugar
  • 1 tsp ground cinnamon
  • cooking spray

Directions:
Preheat the oven to 425 and line a baking sheet with foil. Spray liberally with cooking spray.
On a dry work surface lay out 12 wonton wrappers. Mash up the apple pie filling with a fork to break up the apples, add about 1 teaspoon to the center of each wrapper. Fill a small bowl with cool water, dip a clean finger into the water and wet two sides of a wrapper, fold over into a triangle and gently seal with your fingers. Set on the prepared baking sheet, repeat till done.
Mix the sugar and cinnamon together in a small bowl.
Spray the tops with cooking spray, sprinkle half the sugar mix on top, bake for 6 minutes on the top rack in the oven. Take out and with tongs carefully flip over. Spray the tops with cooking spray and then dust with the remaining sugar mix. Bake for another 6 minutes.
Remove from the oven and carefully put on a cooling rack using tongs.
Let cool a bit before eating as the pie filling is very, very hot. I found they taste best cold!

Makes 12 little turnovers.

~Sarah

Lil’ Taco Cupcakes

Kid and Dad approved, these would also make great appetizers for a party! Maybe a little labor intensive but way too much fun and they were very tasty.

For the taco seasoning I used a packet from Trader Joe’s, you can use whatever brand you prefer, the TJ’s has nothing artificial added (some have coloring and preservatives so beware).

Lil’ Taco Cupcakes

Ingredients:

  • 1 lb very lean hamburger (I used friend raised beef)
  • 1 large onion, peeled and chopped
  • 15 ounce can black beans, rinsed and drained
  • 1 packet taco seasoning mix (used Trader Joe’s 1.3 ounce packet)
  • 2/3 cup water
  • 48 wonton wrappers
  • 2 cups 2% sharp cheddar or mexi-cheese blend

Directions:

Preheat the oven to 375°, spray 2 12 count muffin tins with cooking spray.

In a large skillet cook the beef and onion until done, add in the beans, taco seasoning and water, stir till smooth. Cover and let cook over medium heat for 10 minutes. Take off the stove and divide into 2 heat safe bowls (it makes about 4½ cups filling).

Line each muffin cup with 1 wrapper, gently pushing in.

Put a heaping Tablespoon of filling in and a sprinkle of cheddar cheese. Place another wrapper on top, push down gently and repeat the layers.

If desired add up to another cup of cheese on top for extra cheesy times.

Bake both trays on the same rack (top third of oven) for 20 minutes. Lift the cakes out immediately (they should pop out just by pulling up gently) and transfer to a cooling rack, so they do not steam in the pan. Serve immediately or chill for later eating. Can be served with chopped tomatoes, lettuce, sour cream and salsa if desired as well!

Makes 24 “cupcakes”.

~Sarah

Cheese and Veggie Lasagna Cupcakes

Definitely labor intensive but you will love these little individual lasagnas! And if you have kids they will be even more excited 🙂 They refrigerate well so chill the leftovers and have lunch the next day…..

And you can cheat here – no pre-cooking pasta, instead you use wonton wrappers!

Cheese and Veggie Lasagna Cupcakes

Ingredients:

  • 1 Tbsp extra virgin olive oil
  • 1 green bell pepper, seeded and diced
  • 1 cup carrots, peeled and diced (2-3)
  • 1 cup celery, trimmed and diced (about 3 stalks)
  • 1 large yellow onion, peeled and diced
  • 24.5 ounce jar marinara sauce
  • 1 package wonton wrappers (you will need about 45)
  • 15 ounce tub low-fat ricotta cheese
  • 6 ounce package grated Parmesan cheese
  • 8 ounces mozzarella cheese, diced or shredded

Directions:

Preheat the oven to 375°.

There are a couple of ways to make the cupcakes – use glass oven-safe custard dishes or the large “Texas” size muffin tins (6 muffins per tin usually), I used a combination of both for a total of 15 made. Either way, spray the baking container of choice with cooking spray.

Heat a large skillet over medium heat, add the oil and vegetables, cover tightly and let sauté until tender, stirring periodically.

Meanwhile cut 45 of the wonton wrappers to fit the bottom of the pans, a drinking glass works well.

Pour the marinara sauce into a bowl and have the cheeses lined up for an assembly line process.

Line each dish or tin with one wonton wrapper on the bottom. Top with 1 teaspoon of the marinara sauce, 1 tsp Parmesan cheese, 1 heaping teaspoon of ricotta cheese, 1 teaspoon mozzarella cheese and 1 Tablespoon of the vegetables. Top with another wrapper and repeat. Finally top with a third wrapper and 2 teaspoon of the sauce and divided the remaining Parmesan and mozzarella cheese on top (about 1 teaspoon of each per cup).

If using glass baking dishes place on a cookie sheet.

Bake for 20 to 25 minutes or until the cheese is turning golden and the sauce is bubbling.

Let rest for 5 to 10 minutes (10 is better) and then run a knife around the edges. I used a plate over the top of the dishes to pop out, then flipped over onto another small plate and slid onto our dinner plates. For the ones in the muffin tins let cool a little longer to set up and then use a silicone spatula (a small cookie one works well) to pop out. The longer they sit, the firmer the “cupcakes” will be.

Chill any leftovers for a quick-lunch in the microwave!

Makes about 15.

~Sarah

Baked Crispy Raviolis Part 2

I had recently had done lentil stuffed baked ravioli and last night needed a quick dinner so I tried a new version to see how it would come out. This one had sausage in it to give Kirk and Ford a little meat in dinner.These also use wonton wrappers for an easy dinner.

Sausage Stuffed Crispy Baked Ravioli

Ingredients:

1 package wonton wrappers (around 44 to 48)

1 Tbsp olive oil

3 chicken sausages (I used Aidells Artichoke)

1 large red onion

1/2 cup or so oil packed sun-dried tomatoes

Cooking spray

Dipping sauce

Directions:

Preheat the oven to 400°. Spray 2 baking sheets with cooking spray, set aside.Using a food chopper or food processor grind the ingredients into a slightly chunky texture, each item individually.

In a large non-stick skillet heat the oil, add in the sausage and onion, cook until the onion is tender, then add in the tomatoes. Take off the heat and let cool a bit for easier handling. Lay out half of the wonton wrappers and put 1 Tbsp of filling in each pieces center. Dip your fingers in cool water and wet all 4 sides of the wrapper, lay another one down quickly on top and seal tightly. When all are done coat with more cooking spray.

Bake for 15 minutes or until crispy and golden.

Serve with warmed pasta sauce.

Makes 22 to 24.

~Sarah

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