Healthy "Faux Fried" Won-ton's

I have always loved serving Won-tons with sauce when I make Chinese Food. It's like the Oriental version of Chips and Salsa!

Many years ago, I used to deep-fry them. Oh yes, that makes for a good flavor and texture, but it also makes them more fattening! aye yi yi!

In the more recent past, I discovered a technique to make them low-fat, without losing the flavor or the texture of deep-frying. I'm now going to share my secret with my readers...I hope you try it out!

Faux-Fried Wontons, pre-baking

• 1 pkg Won-ton Wrappers (round or square)
• 1/8 cup Peanut Oil (other oils will not give you that traditional flavor, so I don't recommend them)

1. Preheat oven to 425°.
2. Use a stoneware pan, or place parchment paper on a regular baking sheet. (I always use stoneware to get a crispier product)
3. Pinch each wrapper in the center and twist tightly to hold a shape.
4. Dip the open top of each wrapper quickly into the peanut oil. 
5. Set the wrapper onto it's back (twisted side), allowing the oil to drip down onto the part of the wrapper that you did not dip.
6. Bake for 15-20 minutes, until you get the color and crispness you want. 

Easy Sweet and Sour Sauce:

• 1 cup pre-made Sweet and Sour Sauce, brand of choice (Duck Sauce is also a good choice)
• 1 TBL Dark Sesame Oil

1. Combine the sauce and the oil. 
2. Serve at room temperature with the won-tons.
3. Note: The Sesame Oil is a great addition to most sauces which sometimes have an overly-tangy flavor. It changes the texture and the flavor just enough to make it no longer taste store-bought!

Easy & Rich Chocolate Dip/Spread

Easy Chocolate Dip

Quick and Easy Chocolate Dip

• 1 tub Philly Indulgences Dark Chocolate Spread
• 1 cup Greek Yogurt (plain or vanilla) (My FAVORITE brand is ZOI, if you can find it!)
• 1/4 tsp Vanilla Extract

Combine all until smooth. Serve as a dip with fruit, crackers or cookies. Or as a spread on toasted crostini.

For more about this recipe, see this post.


~~Linked to Lil Luna's Link Party

Goat Cheese, Apricot and Sweet Red Pepper Dip Cups

I often have Buffet-type get togethers, and somewhere on the table, these handy little 

individual portion cups will make their appearance.

Goat Cheese, Apricot and Sweet Red Pepper Dip Cups

On this night, they encapsulated a compilation of 3 distinct flavors 
(5 if you count the 2 flavors of crackers).
I mixed equal parts of Cream Cheese and Chevre (Goat Cheese),
added a spoonful of Simply Fruit Apricot Preserves, 
and capped it off with a dollop of pan-roasted Sweet Red Pepper compote
and a sprinkle of sliced almonds.

The cracker sticks are a honey wheat flavor, while the Triscuit thins 
are a Garlic and Cracked Pepper version. 

Holiday Open House 2011

Most years since 1999, I have held a Holiday Open House for my friends and neighbors. I started doing it because so many of my neighbors wanted to come and see the trees that I decorate in my home. Originally I would just have hot chocolate and some cookies. Over time, I expanded my repertoire to include appetizers and desserts as well. 

These photos are from last year's event. Last year's was the first one that I have held following a 4 year hiatus while I was a single mom, and living in small places.

It's great to be back in the groove!

I am preparing for this year's event as we speak. I try to do something new every year, but I have some crowd favorites that are requested year after year. Namely, my Cinnamon Creme Hot Drink and my Gingersnaps. Those two items are required holiday party fare! (However, those are two of about a dozen recipes that I hold close to the cuff, and I do not give them out...ever.  Believe me, I've had people on their knees begging for them!) 

There are a few in this batch of goodies that I don't mind giving out, so watch for them in future postings. Normally, I won't share photos on this blog without a recipe, but my parties will be the exception to the rule.

The Red and Green Tortilla Christmas Tree. Simply pinwheels with ham and turkey, spinach, shredded cheese and tomatoes. I also used a basil mayo. This was a big hit and has been flying around pinterest since I posted it a few weeks ago. I found the giant tortillas at my local Winco, but I've not had any luck finding them this year.

Peppermint Crunchers cookies. My local Harmons carries the CUTEST mini candy cane sprinkles in their bakery dept. I bought a container from them for about $3 and it has lasted me for 2 years. They really taste like candy canes! I mixed them right into the batter which I had tinted red and added peppermint extract to. 

This Salsa Christmas Cheesecake was a new addition to my spread. My daughter and I got creative with the topping, using chopped avocado and tomatoes to make a wreath design on top. 

YUMMY individual Bread Puddings. I find that this is a great way to serve Bread Pudding on a buffet. I used the Wilton Square pans to make it. I served 2 types of sauces on the side...caramel and chocolate. This was just a basic Vanilla Caramel flavor. Bread Pudding is super versatile and even people who think they won't like it because of the texture find that they fall in love with it.  Link here for a recipe for one of my favorite versions.

A view of one side of the buffet, showing the Bread Pudding station and some other cookies.

The other side of the buffet, showing my stacking tower. This is a PLANT stand if you can believe it! I found it at Big Lots. It has adjustable angles and holds a lot of the little portion cups that I like to use for single-service dips.
Go to this post to see another way that I have used them recently.

Eggnog cake. Topped with an eggnog glaze and drizzled with white chocolate and sugar crystals. I make this most every year because I don't serve eggnog otherwise.

These are my famous Gingersnaps. They are amazing. Sorry you can't try them! But some day when I sell them, you will understand why I never give out my recipe! 

Love serving dips and crackers this way. I buy the portion cups in bulk and use them year after year. It seems like there are always great new crackers coming out on the market, so I like to do these single serve dip cups to showcase their shapes and textures. The dip is a Gorgonzola and Pecan flavor. I also do other cups with Ranch and carrots/celery. People love the small servings.

There you have it....I will add pictures from this year's event in the coming week. Also watch for some of the individual recipes coming up soon.