Buffalo Chicken Cups

Football Season is almost here.  I am SO ready for some Alabama Football.  With that being said, I will be trying out a lot for Football Party Food Recipes.  Here is one I tried out this weekend while I was visiting with Carley.  She helped me and she even agreed it was very easy.  They went quick.  

Buffalo Chicken Cups

Ingredients

1 (8 ounce) package cream cheese, softened
1/2 cup Ranch dressing
1/2 cup Buffalo wing sauce
1 cup shredded cheddar cheese, divided
1 1/2 cups cooked and shredded chicken
24 wonton wrappers
1/4 cup blue cheese crumbles

Directions

1. Preheat oven to 375 degrees. Spray brownie pan very lightly with kitchen spritzer.

2. In Classic Batter Bowl, combine softened cream cheese, Ranch dressing, wing sauce and 3/4 cheddar cheese (save remaining 1/4 cup for topping). You can soften the mixture slightly in the microwave if needed to make it come together. Stir in shredded chicken.

3. Start layering your cups in the Brownie Pan. Begin with a wonton wrapper and press it into the bottom of each well. Spoon about a tablespoon of the chicken mixture. Top with another wonton wrapper and add another tablespoon of chicken mixture. Sprinkle with remaining cheddar cheese and a little blue cheese.

4. Bake for 18 minutes or until edges are brown. Check cups after 10 minutes into cooking and if edges are browned cover the cups with foil for the remaining cooking time.

5. Remove from oven and let cool for 5 minutes on Cooling Rack. To remove, use the Mini Serving Spatula to loosen the edges then pop each cup out.

I was so busy enjoying cooking with Carley, I did not even think to take photos while we were cooking.  She does not like blue cheese so we left these out.  Here is the finished photo.  

I hope you enjoy.  I used the Classic Batter Bowl, Brownie Pan, Cooling Rack and the Mini Serving Spatula from the Pampered Chef Products.  If you are interested in any of these products or more recipes and tips, you can go to my Company website here, or my Facebook Page.  

Happy Cooking, and ROLL TIDE ROLL!!!

Sandra

Sunny Lemon Bars

I think I have posted before about how much I love lemons!!!  I had this recipe so thought I would give it a try today.  Oh, they were so good!!!  Give them a try and let me know what you think.  

ingredients:

Crust
2 cups all-purpose flour
1/2 cup powdered sugar
1 cup butter, softened
1 tsp. grated lemon peel

Filling
4 eggs
2 cups granulated sugar
1/4 cup all-purpose flour
1 tsp. baking powder
1/4 cup fresh lemon juice
1 tsp. grated lemon peel

Glaze
1 cup powdered sugar
2 to 3 tablespoons lemon juice

directions:

1. Heat oven to 350°F. In Classic Batter Bowl with electric mixer, beat flour, sugar, butter, and peel on low speed until crumbly. Press mixture evenly in bottom of Stoneware Rectangular Baker. Bake 20 to 30 minutes or until light golden brown.

2. Meanwhile, in Classic Batter Bowl with Stainless Whisk, lightly beat eggs. Beat in remaining filling ingredients except lemon juice and lemon peel until well blended. Beat in 1/4 cup lemon juice and peel.

 

3. Remove partially baked base from oven. Pour filling evenly over warm base.

4. Return to oven; bake 25 to 30 minutes longer or until top is light golden brown. On Stackable Cooling Rack, cool completely, about 1 hour.

5. In Small Batter Bowl, mix 1 cup powdered sugar and enough lemon juice

for desired spreading consistency until smooth. Spread glaze over cooled bars. Cut into bars. Store in refrigerator, but allow bars to come to almost room temperature before serving.

You can store in air tight container in refrigerator, but bring to room temp to serve.   For more info on the Pampered Chef Products I used to make these, you can go to my business page here, my Facebook page here, or email me at sfcaudle@gmail.com

 Hugs
Sandra

LEMON TARTLETS

I love Lemons!!!  

 This is a recipe I have made in the past and I love these little tartlets.  Thought I would share the recipe with you today.

Ingredients:

TART SHELLS
1/2 cup butter or margarine, softened
1/3 cup granulated sugar
1 egg white
1 1/4 cups all purpose flour

FILLING
2 eggs
1/3 cup granulated sugar
1 tablespoon butter or margarine melted and cooled
1 large lemon
Powdered sugar (optional)

Directions:
1. Preheat oven to 325 F.  Spray cups of Deluxe Mini-Muffin Pan with nonstick cooking spray.  For tart shells, in Classic Batter Bowl, beat butter and sugar until light and fluffy.  Add egg white; blend well.  Add flour; mix just until well blended.  Using Small Scoop, drop level scoops of dough into muffin cups.  Press dough into cups with well-floured Mini-Tart Shaper.

2. For filling, lightly whisk eggs in Small Batter Bowl.  Whisk in sugar and butter.  Zest lemon using Zester/Scorer.  Finely chop zest to measure 2 teaspoons zest.  Add zest and 3 Tablespoons lemon juice to Batter Bowl; mix well.  Pour filling evenly into tart shells.

3. Bake 20-22 minutes or until edges are light golden brown.  Remove pan to Stackable Cooking Rack; cool 5 minutes.  Carefully remove tartlets from muffin cups.  Cool completely.  Store in tightly covered container in refrigerator.  Sprinkle with powdered sugar using the Flour/Sugar Shaker before serving, if desired.

Here are the Pampered Chef Products I used in this recipe.

I hope you enjoy.  Let me know how you enjoy them.  If you are interested in any of the products, you can go to my Pampered Chef page or email at sfcaudle@gmail.com

Hugs, 

Sandra

Chocolate Chip Cookie Cheesecake Bars

While visiting my daughter last week in North Carolina, I made these Chocolate Chip Cookie Cheesecake Bars.  The kids loved them so I thought I would share the recipe.  I am thinking I need to make a batch and take to work.  

Ingredients:

3 (8oz) packages cream cheese, softened
3 eggs
3/4 cup sugar
1 teaspoon vanilla extract
2 (16.5-oz) rolls refrigerator chocolate chip cookie dough (keep refrigerated until needed)

Instructions:

Preheat oven to 350 degrees F
In the Classic Batter Bowl, beat together cream cheese, eggs, sugar and vanilla extract until well mixed; set aside
Slice cookie dough rolls into 1/4" slices.  Arrange slices from one roll on bottom of Stoneware 9 x 13 Rectangular Baker.  (can use standard 9 x 13 baking dish, just need to grease the bottom).   Use the Baker's Roller to press together so there are no holes in the dough.  Using the Mix N' Scraper, spoon the cream cheese mixture evenly over dough; top with remaining slices of cookie dough.
Bake 45 to 50 minutes, or until golden and center is slightly firm. 
Remove from oven and let cool on Stackable Cooling Rack  and then refrigerate.  Cut into slices when well chilled.  

Hope you enjoy as much as we did.  

Here are some of the Pampered Chef Products I used to make these.  

Classic Batter Bowl

Baker's Roller

Stackable Cooling Rack

Stoneware Rectangular Baker

Mix N Scraper

Be sure to visit my Pampered Chef page for more info.

Hugs, 

Sandra