Sausage Wontons

This recipe is amazing! It's great as a party appetizer, or to make a small batch as a snack/addition to dinner. Nate & I love these! While pregnant, I could probably eat the whole plate... ;) 

These are definitely a only-once-in-awhile thing, though... the calories may not be that high, but between the cheese, sausage, and ranch: these little wontons are NOT good for you! Delicious, but a little less than healthy!

Also, note: they do not reheat well, so try not to make more than you think you'll need! This recipe is easy to cut in half or quarters. 

Remember, comments are loved! What's your favorite appetizer recipe?

Printable Recipe

Sausage Wontons

Ingredients

• 16 ounces wonton wrappers
• 1 pound sausage
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded Cheddar cheese
• 1 cup Ranch dressing

Directions

1. Preheat oven to 350°. 
2. Spray a miniature muffin pan with cooking spray. Insert wonton wrappers into the muffin pan so as to form small cups. Bake 5 minutes in the preheated oven. Allow the baked wrappers to cool. Remove from the pan.
3. In a medium bowl, mix the sausage, Monterey Jack, Cheddar, and Ranch dressing. Fill the baked wonton wrapper cups with the mixture. 
4. Bake the filled wonton wrappers 7 to 12 minutes, until the sausage mixture is bubbly and slightly brown. Watch closely so the wonton wrappers do not burn.

Yield/Time

Servings: 48

Prep Time: 15 Minutes Cook Time: 20 Minutes

Nutrition Facts *I calculate nutrition facts for reference only, this is not done scientifically

73/wrap

Source (for original): All Recipes

Spinach Wraps

I know, I know. You're thinking, "It's getting close to the holidays, and Serena's posting about SPINACH WRAPS? What's wrong with her?"

Well, nothing really. I was just glancing through recipes I haven't posted and stumbled across this.

I used to love getting panini's from a place on campus with spinach wraps, but I'm too cheap to buy the wraps themselves in stores. I'd change up the things I put in them, but I always got the spinach wraps. Then, when I found this recipe, I decided it was worth a shot to do it myself.

Yeah, this is easy. Really guys. This is awesome. I had never made tortillas before this, so I was a bit intimidated the first time, but it's SO easy. Fairly time-consuming, to roll out all the tortillas, but definitely doable. We could just munch on them by themselves; forget making them into panini's or anything else. They don't have a strong spinach taste, so even if you aren't a big fan of spinach, it's worth trying.

Oh, and side note? These freeze fairly well. Slightly more brittle, and I haven't tried more than short-term freezing (a few weeks), but works out great still.

Printable Recipe

Spinach Wraps

Ingredients

• 3 cups flour
• 1 ½ teaspoons baking powder
• 1 teaspoons salt
• 4 tablespoons vegetable or avocado oil
• 4 ounces spinach (approximate 4 cups)
• ¾ cups milk, warmed 

Directions

1. In a large bowl, stir together the flour, baking powder, and salt until evenly mixed. Add the oil; stir until dough is crumbly. Set aside.
2. Place the spinach and warm milk in a blender or food processor, and mix on high until smooth. Pour the spinach mixture into the flour and stir to combine. Knead the dough for about 5 minutes, until smooth. Add more flour as needed. 
3. Form the dough into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.
4. Lightly flour a counter and a rolling pin. Break the chilled dough into 10 - 14 medium sized balls. Roll out each ball into a very thin circle, about 8”-10” in diameter. 
5. Heat a large frying pan or griddle over medium heat. Cook the wraps one at a time for about 30 seconds -1 minute on each side or until wrap has stiffened slightly and is golden brown in spots. 
6. Let cool, then place in gallon bags and store in the fridge until ready to use. *may also freeze until needed.

Yield/Time

12 wraps

1 hour

Nutrition Facts *I calculate nutrition facts for reference only, this is not done scientifically

148 calories per wrap (12 ct)

Source (for original): Katie at the Kitchen Door

Remember, comments are loved! What are your favorite wrap ingredients?

Banana Muffins (or bread!)

Originally published 3/13/14, updated 9/17/16.

I love making muffins & quick breads. They are usually fairly sweet, almost always easy, and make a good (relatively) healthy snack for us.

Oh, and added benefit? If you give Gabriel a muffin, he is about as excited as when you give him a cookie. Which means that muffins only last around our house if you accidentally hide them in the fridge. (Oops.)

Awhile ago, I got a few bunches of bananas on clearance at the grocery store. (And by clearance, I mean these bananas were so brown even I wouldn't eat them.... and I eat them when they are pretty brown.) I tossed them all in the freezer, and we've slowly been going through them. The other day I decided a few more need to go, and so Gabriel & I made muffins! He loves to help me in the kitchen.... we have so much fun! We're working on the concept of waiting for the food to be ready.... there were some tears when these muffins came out of the oven, because he couldn't have one right away. 

I made muffins this time, but you can just as easily make bread.

 

Printable Recipe

Banana Bread/Muffins

Ingredients

• 2 cups all-purpose flour    
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda    
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg    
• 1/4 teaspoon salt
• 2 eggs    
• 1 1/2 cups mashed bananas (approx 3 large or 5 medium) (careful: if you use too much, it will take longer to bake)
• 1 cup sugar   
• 1/2 cup vegetable oil

Directions

1. Preheat oven to 350° for bread, or 375° for muffins.
2. Grease bottom and 1/2” up the sides of 1 loaf pan OR grease/line with paper 18 muffin tins; set aside. Combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Make a well in center of flour mixture; set aside.
3. In a medium bowl combine eggs, bananas, sugar, and oil. Add all at once to flour mixture. Stir just until moistened. Spoon batter into prepared pans.
4. Bake for 55-60 minutes for bread (it can take up to 15 minutes longer), or 18-20 minutes for muffins. (Or until a toothpick inserted near center comes out clean.) 
5. If necessary, cover loosely with foil for the last 15 minutes of baking bread to prevent overbrowning. Cool bread in pan on a wire rack for 10 minutes, then remove from pan and cool completely on wire rack. Remove muffins from pan immediately and cool completely on wire rack.

Yield/Time

1 loaf (16 servings) OR 18 muffins

Prep: 15 minutes Cook: 20-60 minutes

Nutrition Facts

Bread: 187 calories

Muffins: 166 calories

Source (for original): Better Homes & Gardens (the red checkered cookbook)