Jalapeno Popper Wontons
( Just look for the lowest carb wontons wrappers)
1 package refrigerated square wonton wrappers
1 8-ounce package cream cheese, softened (or light cream cheese)
3 jalapenos, seeds and ribs removed, finely chopped
1/2 cup shredded cheddar cheese
Vegetable oil for frying
Coarse salt
1. In a bowl, combine cream cheese, jalapenos, and cheddar cheese. Arrange wontons in a single layer on a baking sheet.
2. Add 1 teaspoon of the filling to the center of each wonton (don't overfill them). Dip your fingers in a bowl of water and run your wet fingers around all edges of each wonton. Fold the wontons over the filling, pinching the edges to seal to make a triangle and removing any air bubbles.
3. Fry wontons in batches in hot oil until browned and cripsy. Drain on paper towels and sprinkle with coarse salt. Serve warm.
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~ Apple Pie Snickerdoodle Cookie Bars ~
Only Three Ingredients Unbelievably Easy & Delicious
These bars are the best of both worlds … apple pie and cookies with no utensils required! These are a great dessert to pack up for a summer picnic. Or, warm up a cookie bar and top it with vanilla ice cream for an a la mode treat!
Ingredients
One 16.5 oz tube of Pillsbury refrigerated sugar cookie dough
One 20 oz. can of apple pie filling
Cinnamon sugar (1/4 cup of granulated sugar & 4 teaspoons of ground cinnamon)
InstructionsPress 2/3 of the cookie dough into the bottom of an 8x8 or 9x9 baking pan.
Sprinkle with 2/3 of the cinnamon sugar.
Spread the apple pie filling over the cookie base.
Take small amounts of the remaining cookie dough, flatten it slightly and place over the pie filling. It will not cover the pie filling completely.
Sprinkle with the remaining cinnamon sugar mixture.
Bake in a 350* oven until the cookie dough is baked - mine took about 35-40 minutes.
Allow bars to cool and cut into squares.
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