Addictive Parmesan Wonton Crisps

I was looking through my Pins for a recipe I wanted to make tonight, and found this one. I decided to try it, and oh. my. word. They are so good. I did have to tweak it a little, though.

For me, following the suggested baking time resulted in the 2nd photo - burned to a crisp (ha ha, get it?).

So I baked mine for HALF that time, for 4 minutes at 375 degrees. I also added a TEENY sprinkle of cayenne pepper on some to try it, and I liked the kick - might be a good variation next time, with cumin, garlic powder, oregano, etc. I will be experimenting a lot with these babies, for sure.

This combo was some freshly ground black pepper, grated Parmesan, and some dried parsley, since I didn't have fresh. I also sprinkled a little garlic powder on some.

On my wonton wrappers, it says 1 serving is 8 wrappers, and if you slice them in 1/2 (like top photo), you'd get 16 crackers. If you went with the lil' triangles like the 2nd photo, you'd get double that. That's a decent serving size - very satisfying. They won't do as much damage as a handful of Cheetos (you actually know what all of the ingredients are, too), and are just about as addictive.

I will definitely try these for a party since they look so fancy, but they're going to happen for random snacking from time to time, too.

Feel free to share some flavor combos in the comments if you try some!

Layered Mexican Trifle Salad

So this is awesome. It's a lot of work, but it is awesome. Feeds a crowd, looks cool, tastes great. What more can you ask for? I first had this at a party, and then tracked down the recipe - I believe it was originally from Pampered Chef. You can mix it up, but I really like this combo. It's easy to double or whatever is needed, based on the serving dish. The one pictured was MASSIVE, and was basically a triple batch - so much work, and at the last minute! Layered Mexican Trifle Salad I ngredients: Beans: drain, rinse and mix together 1 15 oz. can pinto beans and 1 15 oz. can black beans 1 15 oz. can whole kernel corn, drained (I've also used fresh) 1 large tomato, diced (I usually use several Roma tomatoes) 2 green bell peppers, diced 3 ripe avocadoes, diced and mashed with the juice of 1 lime and salt and pepper to taste 1 large onion, diced (red or white) 2 cups cooked chicken, diced or shredded 2 cups cheddar or...

Skillet Chicken, Broccoli, Ziti & Asiago Cheese

We ALL really love this recipe. This is based on a recipe from the good people at Cooks Illustrated - I am grateful to them for getting my kids to happily eat sundried tomatoes and broccoli! I've also made this in a huge batch and served it family-style for a dinner party (and got to use my giant Pampered Chef Simple Additions square pasta bowl (it's really big), and it was AWESOME). If people could have licked the bowl clean, they might have - there was NOTHING left. Try this, and love it: Chicken, Broccoli, Penne and Asiago Cheese Skillet 1 lb. boneless, skinless chicken breasts, cut into 1-inch squares 2 tbsp. vegetable oil (or olive oil - just don't heat that to smoking) 1 medium onion, minced (about 1 cup) 3 medium cloves garlic, minced (about 1 tbsp.) 1/4 tsp. dried oregano 1/8 tsp. red pepper flakes 8 oz. ziti or penne (2 /12 cups) 3 c. water 2 c. low-sodium chicken broth 3-4 c. broccoli florets 1/4 c. sun-dried tomatoes in oil, rinsed and chop...

Asian-Inspired Slaw

I tried a recipe from the "try it eventually" folder last night for some Asian chicken sliders, and they were decent, but unremarkable. It was still a fruitful effort, however, because I found a super simple, tasty side to serve in the future (although the kids were not fans). I guestimated on the measurements, since I just chopped and added - do what looks right to you. I made about 1/2 of this recipe, since it was just for 2 of us, but you could easily multiply it for a larger crowd, too. Asian-Inspired Slaw 2 tbsp. fresh lime juice 2 tbsp. EVOO 1/2 c. cilantro, minced pinch of kosher salt a few turns of freshly ground black pepper 2 c. red cabbage, shredded 1/2 c. carrot, julienned or grated on the large holes of a box grater 1/2 c. red onion, finely diced (could do thin slices if you prefer) 1/2 c. red bell pepper, julienned or diced You could get crazy here, and add some sliced scallions, toasted sesame seeds, minced jalapeno, garlic, etc. I'll be e...

A Cooking Baker

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