- 1 package wonton wrappers (approximately 48)
- 1/4 cup Kraft Mayo
- 1/3 cup Kraft shredded Parmesan cheese
- 1/4 cup greek yogurt
- 1 cup frozen chopped spinach, thawed and drained
- 1 15 oz can artichokes, chopped
- 6 oz cream cheese
- 1/4 tsp garlic powder
- 1/4 tsp kosher salt
- Preheat the oven to 375 degrees and spray mini muffin tins with a non-stick baking spray.
- Press a wonton wrapper into each of the baking cups with your fingers to create a cup. It doesn’t matter if they are perfect cups or if the wonton wrapper wraps over because you’ll just fill it anyway.
- Bake the cups at 375 degrees for 7-8 minutes or until they are lightly browned and crispy.
- Remove the cups from the muffin tin and let cool on a cooling rack. Once cooled you can store the cups overnight or for a few days in an airtight container.
- Heat the cream cheese in the microwave for about a minute or until soft and slightly melted.
- Mix in the mayo, yogurt, garlic powder, and salt.
- Once all of your creamy ingredients are mixed in, add in the chopped spinach, artichokes, and Parmesan cheese and mix until well combined.
- When you’re ready to serve the cups, heat up the entire mixture in the microwave for 1-2 minutes depending on how hot you want it.
- Using a spoon or a plastic bag (like you would pipe frosting) fill in the cups with a good amount of filling and serve. The cups are better warm but still taste great cooled.
- 2 acorn squash halved through the stem end and seeded
- 1 tablespoon olive oil
- 3 ounces of thinly sliced chorizo
- 1 small onion chopped
- 1 clove of garlic
- 1/2 cup of arborio rice
- 3/4 teaspoon of smoked paprika
- 1/4 teaspoon cayenne
- 2 cups chicken stock
- 1/2 cup roasted red peppers (fresh or jarred) drained and thinly sliced
- 1/2 cup frozen peas
- Preheat oven to 350
- Brush cut side of acorn squash with olive, salt and pepper and place cut side down on a baking sheet and bake approximately 40-50 minutes
- While squash bakes heat 1 tablespoon of olive oil in medium sized pan over medium heat
- Add chorizo and cook approximately 3 minutes, stirring often until it starts to brown
- Add onion and garlic and cook another 3 to 5 minutes stirring often until onion is translucent
- Add the rice, paprika and cayenne, stir 1 minute
- Add the stock and bring to a boil
- Reduce the heat to medium-low, stirring occasionally until the rice is al-dente, approximately 15-18 minutes
- Stir in the red peppers and peas and season to taste
- When squash are fully baked turn them over and fill each with rice mixture
- Place under broiler until spots start to brown, approximately 8-10 minutes
Source: Unknown (believed to be Food Network Magazine)
- 12 cups dry bread cubes
- 1 cup chopped onion
- 1 cup chopped celery
- 3 teaspoons salt
- 3⁄4 teaspoon pepper
- 3⁄4 teaspoon poultry seasoning
- 1⁄2 teaspoon sage
- 1 cup melted real butter (not margarine)
- 1⁄2-1 cup hot chicken broth or 1⁄2-1 cup turkey broth, to moisten
- In large bowl combine bread, onion, celery and all seasonings.
- Add melted butter and toss gently to mix.
- Add hot broth and moisten to desired consistency.
- Stuff into the cavity of the turkey before roasting, if desired.
- Pour into a large casserole (9×13) and bake in a preheated 350 degree oven for 35-45 minutes, not letting the top get too crispy.
- Pan drippings from turkey
- 8 tablespoons butter (1 stick), at room temperature, plus 2 tablespoons
- Kosher salt and freshly cracked black pepper
- 2 shallots, peeled and sliced
- 2 cups good quality low-sodium chicken stock
- 2 tablespoons unbleached all-purpose flour
- Strain pan drippings into a small pot over low heat and bring to a simmer.
- In a small bowl mash together the remaining 2 tablespoons butter and flour with a fork, until a paste forms.
- Whisk into the simmering stock, season with salt and pepper, to taste, and cook until thickened.