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December 3, 2016 / 3 Kislev, 5777
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One Ingredient. Three Dishes. Wonton Wrappers!


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The perfect appetizers require minimal effort by the hostess and taste so good your guests will think you spent the whole day in the kitchen cooking. These recipes do exactly that. They are super tasty, sorta fancy and seriously easy! I used wonton wrappers to create wonton cups, and then filled them up with some of my favorite ingredients, such as Creamy Mac & Cheese, Zesty Taco Fillings, Savory Pizza Toppings and Sweet Whipped Cream with Fresh Fruit!

Mini Taco CupsSafir-070513-Tacos

I love mexican flavored foods. The veggie crumbles in this recipe taste just like real ground beef!

Ingredients:
24 wonton wrappers (defrosted)
1 12oz. package of Mexican Style Veggie Crumbles (I used Lightlife Smart Ground)
1 16 oz. jar of salsa
8 oz. shredded cheddar cheese
Guacamole for serving (optional)

Directions:

Preheat oven to 325°. Spray a mini cupcake pan with cooking spray. Place one wonton wrapper in each cupcake holder, pressing down so it sticks. Bake wrappers in oven on 325° for 10 minutes (the edges should be slightly browned).

While the wrappers bake, heat up a frying pan with cooking spray and cook the veggie crumbles over medium heat. Break up the crumbles and cook for about 5 minutes until heated through (be careful to stir so it doesn’t stick to the pan!)

Once the wonton wrappers have baked for 10 minutes, remove from oven but keep them in the pan. Layer each wonton cup with 1 tablespoon veggie crumble, 1 tsp. salsa, and 1 tsp. of shredded cheddar cheese. Once complete, place the pan back in the oven on 325° and continue baking for an additional 10 minutes, until cheese is nice and bubbly. Serve with remaining salsa, cheese and guacamole on the side.

Safir-070513-PizzaPizza Cups

What’s not to love about mini pizza cups? I used olives and mushrooms, since those are my husbands favorite, however you can swap them for whatever veggies you like most.

Ingredients:
24 wonton wrappers (defrosted)
1 cup of crushed tomatoes or pizza sauce
1 cup of chopped mushrooms
1 cup of sliced green olives
1 cup of shredded pizza cheese (combo of mozzarella and cheddar)

 

Directions:

Grease a 24 muffin cup pan with cooking spray. Place one wonton wrapper in each muffin cup. Gently press down and up the sides so it’s molded to the muffin cup. Bake in oven on 325° for 10 minutes until edges are slightly browned and crispy. Then, remove from oven and let cool off.

Place 1/2 tablespoon of sauce or crushed tomatoes in each cup. Then place the mushrooms and olives in each cup. Top with shredded cheese. Bake in oven on 325° for an additional 10-12 minutes until cheese is melted and bubbly.

 

Mac & Cheese CupsSafir-070513-Mac-Cheese

I have to confess that I ate most of these tasty cups myself. The crispy wonton wrapper gives an addictive crunch to the creamy mac and cheese.

Ingredients:
24 wonton wrappers (defrosted)
2 cups of mac and cheese (recipe listed below)
1/4 cup of bread crumbs
1/4 cup of grated parmesan cheese

Directions:

Preheat oven to 325°. Spray a mini cupcake pan with cooking spray. Place one wonton wrapper in each cupcake holder, pressing down so it sticks to the bottom and up the sides. Bake wrappers in oven on 325° for 10 minutes (the edges should be slightly browned).

Once the wonton wrappers have baked for 10 minutes, remove from oven but keep them in the pan.

Fill each wonton cup with 1 tablespoon mac and cheese. Top with bread crumbs and parmesan cheese. Once complete, place the pan back in the oven on 325° and continue baking for an additional 5 to 10 minutes until tops are slightly crispy.

Creamy Mac & Cheese

This dish is a fav of both adults and children for it’s creamy goodness. If you want to make it a healthier meal for the fams, throw in broccoli or cauliflower after mixing the cheese in, right before baking it with the crumb topping.

Ingredients:
1 box of medium sized shells, cooked and drained
2 tbsp butter
2 tbsp flour
2 cups of whole milk
1 tsp ground mustard salt and pepper to taste
2 cups grated cheese, mix of cheddar and mozzarella
1/2 cup of fine panko crumbs
1/2 cup of Parmesan grated cheese

Directions:

Melt butter. Once bubbly, add flour and mix until a paste is formed. Slowly add milk, stirring until thickens. Remove from heat and add mustard, salt, pepper and cheese. Mix well then add pasta and combine together.

You can serve as is, or to create a crunchy top coating, place pasta in baking dish and top with panko crumbs and Parmesan cheese. Bake on 350° for about 20 minutes until crust is crispy and cheese is bubbling.

Nina Safar

About the Author: When Nina Safar is not updating recipes on Kosher in the Kitch, she enjoys playing hostess. Never having too much time in the kitchen, she likes recipes that taste great and are easy to make. Kosher in the Kitch features recipes from experienced foodies as well as experimenting cooks. You don’t have to be a chef to cook a good meal! For more great menu ideas and tasty recipes, check out www.kosherinthekitch.com for your next favorite dish. Share your get-fit tips, weight loss battles, and stay-in-shape recipes by emailing nina@kosherinthekitch.com and visiting the Kosher in the Kitch fan page on Facebook.


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Imported and Older Comments:

  1. This recipe looks really easy! I can hardly wait to try them! 1

  2. Just interested in your name. Nina is not that popular a name.
    Blessings, Nina M. Lawrence


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