Philly Cheese Steak Wontons

Philly Cheese Steak Wontons
Adapted from: Delicious Dishings

1 pound skirt steak, trimmed and sliced with grain into 3-inch wide pieces
(We used a specific steak packaged and trimmed for cheese steaks)
1 tablespoon olive oil
1 small onion, finely diced
1/2 large green pepper, finely diced
1 tablespoon vegetable oil
2 tablespoons grated Parmesan
4 slices provolone cheese
Salt
Pepper
Garlic Powder (just a few sprinkles)
30 wonton wrappers

I still trimmed the steak into smaller pieces because the slices were thin, but too large for the wonton wrappers. Season with salt, pepper, and garlic powder - I just cover the meat and then mix it thoroughly to combine. In a large skillet heat the vegetable oil then sautee your onion and bell pepper until they begin to get soft. Add in your meat and cook until it is done - about 1 or two minutes if it is truly sliced thinly. Add in the Parmesan and Provolone slices and allow them to melt. Then mix everything together, and you are ready to fill your wontons.

Depending on the size you have - mine were really small, but if you have larger ones you can roll them by pulling the sides in and then rolling like an eggroll. For mine, I used some water on my finger around the edge of the wonton wrapper so that it would help seal it closed. I then put some filling in the center then folded them corner to corner to form a triangle.

On a parchment lined baking sheet, I sprayed the paper with butter flavored Pam. Placed my wontons on the pan and then sprayed the top with more Pam. Bake at 350 for about 5-10 minutes, turn them over and bake again for another 5-10 minutes. You'll have to judge them because as I went through the batches they got brown faster each time.

These were delicious, and next time I plan to experiment with it. You could make the filling and put it in a roll or bun instead of doing this - or I've thought about putting it into crescent rolls as well... the filling is just so good - I almost want more in a bite than would fit in the wonton.
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Fruit Salsa with Pie Chips

Fruit Salsa with Pie Chips
Adapted from: Very Culinary

Pie Chips:
1 package refrigerated pie crust (15 ounce with 2 ready-made pie doughs)
3 tablespoons unsalted butter, melted (I used butter flavored Pam instead)
3 tablespoons sugar
2 teaspoons ground cinnamon





Fruit Salsa:
1 pint strawberries, diced
1 pint cut pineapple, diced
3 kiwi, peeled and diced
1 large peach, diced
1 mango, diced
3 tablespoons honey (left this out of mine)
1 tablespoon lime juice (used the juice from 1 entire lime)
Mint for garnish (optional)

I made my chips the night before the party. Just take the pie dough and unroll it on a flat surface. Use a pizza cutter to cut the dough in chips - I made long strips then cut into triangles. They were very irregular and rustic in size. I placed them on a parchment paper lined baking sheet then sprayed with butter flavored Pam liberally. Mix the cinnamon and sugar together - I didn't use the exact measurement - just put some sugar in a bowl and sprinkled some cinnamon on top then stirred together. I then sprinkled with the cinnamon sugar mixture and baked for 10-12 minutes. You can place these once they are cool in an air tight container and save for the day you want to serve the fruit salsa with them.

To make the salsa: You just need to dice up all the fruit in small pieces. Toss the fruit with the honey, lime juice and the chopped mint leaves if you're using it. I covered with plastic wrap and let it sit in the fridge for an hour or two before serving so that all of the flavors had a chance to meld together.

It was really tasty and as a bonus - my two toddlers are LOVING eating the leftover fruit with their meals this week.
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Pizza Roll Ups

Pizza Roll Ups
Courtesy of: The Girl Who Ate Everything

Yield: 8 Rolls

1 can of Crescent Roll Dough
1 3.5 ounce bag of Pepperoni
4 Mozzarella Cheese Sticks

Glaze:
2 tablespoons butter, melted
1/2 teaspoon Italian seasonings
1/4 teaspoon garlic powder
1 Tablespoon grated Parmesan cheese

Dipping Sauces:
Ranch or Marinara (They are also good without any sauce)

Take 3-6 of the pepperoni and 1/2 of a cheese stick and lay it on the larger end of 1 triangle of the Crescent roll dough. Roll into a package - I didn't close the sides, but when I make them again - I will keep the filling more compact and pull in the sides as much as possible to keep the cheese inside the roll. Bake at 350 for 10-14 minutes or until the Crescent roll is golden brown.

While the rolls are baking: combine the glaze ingredients in a bowl. Brush on the rolls immediately after they come out of the oven. You can serve with ranch or marinara - or just by themselves.Pin It Now!

Baked Brie Bites

Baked Brie Bites
Adapted from: Plain Chicken

mini phyllo tarts (check to see if your store has these in the freezer section - if not... follow my instructions)

Frozen Package of Phyllo Dough (only if you can't find the tart shells)

Melted Butter (only if you can't find the tart shells)

Large Wheel of Brie, cubed

brown sugar

pecan pieces

honey

Preheat oven to 350.

If you have frozen phyllo tart shells, skip to the next paragraph. If you had to go the hard way, like me, you'll want to defrost a roll of your phyllo. Mine came with two rolls in the box - just defrost 1 - I made about 40 bites with mine. Once defrosted (I did mine overnight in the fridge), you will want to lay your phyllo on the counter or a cookie sheet and keep it covered with a damp cloth while working. Using a mini muffin pan - spray with cooking spray - I used butter flavored Pam. Take 1 sheet and put it on a large cookie sheet, spread with melted butter - cover with another sheet, spread with butter - do this until you have a stack of 4 sheets. Then cut the sheets in half and then each half into 5 pieces. I took each section and folded it in half then pushed it into a mini muffin pan. It's okay for there to be some of the phyllo sticking out of the well of your muffin tin - that makes it have the pretty brown crunchy edges. You will repeat this to make another set of shells for 20 in each batch. I only baked mine once with the filling in and they were lovely and golden brown.

I used a large wheel of Brie - I think it cost about $10. I then cut it into 5 pieces length wise and cut off the rind as I was cutting the pieces for my bites. Place a cube of brie in each phyllo tart shell.  Sprinkle each tart with approximately 1/4 tsp brown sugar.  Top with approximately 2-4 pecan pieces (roughly chopped pecan halves) and a drop of honey.  Bake for 15-20 minutes, until brie is melted.

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