Pork Won Tons

These were incredibly flavorful and easy to make . . . a perfect finger food appetizer for any party. I had never made my own won ton dough before . . . and it was easy and fast to whip out.
Pork Filling
Recipe by: Emily

1 tsp Sesame Oil
1tsp Canola Oil
1 lb Ground Pork
2 Cloves Garlic, minced
1-2 tsp Garlic Chili Paste
2 tsp Ginger, Pureed
2 Green Onions, Minced
1 Tbsp Hoisin Sauce
2 Tbsp Honey Roasted Peanuts, chopped
2 Tbsp Cilantro, chopped
1 tsp Brown Sugar

1. Heat the oils in a wok or skillet over medium high heat. Add the garlic, ginger, green onions, and chili paste. Cook for 1 minute then add the ground pork. Use a fork to break up the pork into a fine crumb. Once pork has browned add the hoisin sauce, peanuts, cilantro, and brown sugar. Cook for 1 more minute and remove from heat.

2. Roll out half of the won ton dough very thin. Cut dough into 4 inch square. Place 1 1/2 tsp of pork filling in the middle of each square. Lightly brush 2 the edges of of each won ton square with water. Fold one corner of the dough over the filling to the opposite corner and seal over filling by pressing dough tightly. They should form a triangle.

3. Deep fry the won tons in oil until lightly browned on each side. Serve with dipping sauce and enjoy!

Dipping Sauce

1/2 cup Low Sodium Soy Sauce
2-3 Tbsp Brown Sugar
1 Green Onion, minced
1/2 tsp Ginger, minced
1 tsp Garlic Chili Paste
2 tsp Rice Wine Vinegar

Heat Sauce to dissolve sugar. Serve with Won tons

Won ton Wrapper Dough
1 Egg
6 Tbsp Water
2 cups Flours
1/2 tsp Salt

Combine all ingredients in a bread mixer or food processor. Add more water 1 teaspoon at a time as needed to make a firm but elastic dough. Allow dough to rest covered for 15 minutes before using.

Em's famous Stuffed Mushrooms

These are a holiday tradition that everyone loves! I came up with this recipe a few years ago. I make these at Thanksgiving, for family gatherings and any and all holiday parties. They go fast and are so delicious!!! Make them a few hours ahead of time and refrigerate them until ready to bake.
Em's Famous Stuffed MushroomsRecipe by: Emily
2 lbs Mushrooms, medium sized
3 cans Minced or Chopped Clams
2 cups Italian blend shredded cheese
1/2-3/4 cup Dry Italian Bread Crumbs
1/3 cup Minced Onion
2-3 tsp Parsley, chopped
Salt
1/4 tsp Pepper
1 Tbsp Butter

1.De-stem and clean the mushrooms. Chop the mushroom stems. Melt 1 tbsp of butter in a saute pan over medium heat. Saute the mushrooms and onion for a few 5-7, until the onions are translucent and then add the juice from the clam cans. Reduce clam juice to a quarter of the juice. Add clams, chopped parsley and 1/4 teaspoon pepper. Cook for 1 minute, remove from heat then add enough bread crumbs to absorb clam juice but not dry out the mixture. Add 1 1/2 cups of the shredded cheese and mix with a fork. Taste and season with salt if needed. Stuff the mushroom caps with the clam mixture then top each mushroom with remaining shredded cheese. Bake in a preheated 350 degree oven for 15-20 minutes or until cheese is bubbly and lightly browned. Serve hot and enjoy!

Porcupine Meatballs

I loved it when I was a child and my mom made porcupine meatballs . . . I thought it was the coolest thing how the rice made the meatballs look like little porcupines once they were cooked . . . these are a great little appetizer for a holiday party. Once the meatballs are baked you can transfer them to a crock pot to simmer in the sauce as well.Porcupine MeatballsRecipe by: Emily
2 lbs Ground Beef
3/4 cup Rice
1 cup of Water
1 small Onion, minced
2 tsp Salt
1/2 tsp Black Pepper
1/2 tsp Garlic Powder
1/2 tsp Dry Mustard

Sauce:1 can Tomato Soup
2 8 oz cans Tomato Sauce
3-4 Tbsp Brown Sugar
1 1/2 Tbsp Worcestershire Sauce

1. Combine ground beef, rice, onion, salt, pepper, garlic powder, dry mustard and 1 cup of water together. Make into 2 inch meatballs and place in a baking dish. Pour 1 cup of water into the bottom of the pan. Cover dish tightly with tin foil and bake in a 350 degree preheated oven for 45 minutes.
2. Pour sauce over the meatballs and continue baking uncovered for 15- 20 minutes. Serve hot. Enjoy!

Caramelized Onion Dip

Oh finals . . . you are here and almost gone once again . . . I CAN'T WAIT! I mixed up a little distraction from studying today . . . and was instantly addicted!!! If you are an onion dip fan (in fact even if you are not) you have to try this recipe out! Easy and delish!!! I see another addition to our super bowl spread in the future . . . Caramelized Onion Dip
Recipe by: Emily

2-3 Medium Onions Chopped
8 oz Cream Cheese, room temperature
1/2 cup Mayo
1/4 cup Sour Cream
1 Tbsp Olive Oil
1 Tbsp Water
1 Tbsp Butter
2 tsp light Brown Sugar
1 tsp Worcestershire Sauce
1/2 tsp Onion Salt
1/2 tsp Garlic Powder
1/2 tsp Salt
Freshly Ground Black Pepper

1. Add 1 tablespoon of olive oil and 1 tablespoon of butter to a medium skillet over medium high heat, melt the butter in the oil then add the chopped onions, 1/2 teaspoon of salt and 2 teaspoons of light brown sugar. Cook onions stirring continually for 5 minutes then lower heat to medium-low and continue to cook the onions until soft and caramelized for about 30 minutes stirring to keep from burning. Remove pan from heat and add 1 tablespoon of water to the onions and stir to deglaze the pan. Spoon onions into a bowl to chill in the refrigerator.
2. Mix the cream cheese, mayo, sour cream, worcestershire sauce, onion salt, garlic powder, and black pepper together with a hand mixer until smooth. Chill in the refrigerator until the onions are completely cool and then stir in the caramelized onions and refrigerate until serving. Enjoy!

*This dip is best when left to chill for a few hours or overnight!
**You can also substitute clams or crispy bacon in place of the onions to make clam or bacon dip!

Cowboy Caviar

Is anyone else just dead tired by the time the weekend rolls around? I stayed up until way to late/early last night putting together valentines and goodies for my primary class so that we could make valentines to send to the missionaries in our ward. Night is just when I get things done. My poor roommates in college would find me scrubbing floors and cleaning bathrooms especially when it was crunch time in school . . . not much has changed . . . except for the fact that I have superman as a husband who knows how to do laundry like it is no ones business, is always helping out in the kitchen and who when dusting tackles the places that I don't get to quite as often as I should. (ignore that last part mom!)
Anywho today was a little piece of heaven because we just hung out, watched a great movie and dozed on and off! A complete opposite for what tomorrow holds, but hey I will take a little R&R when I can get it! Speaking of a little piece of heaven . . . cowboy caviar as we so call it in my fam is something that tastes like it came straight from heaven! My mom always makes a huge batch when she makes it and it always results in at least 5-7 women circled around it eating in a total frenzy (ladies you know this to be true . . . we love munching!) So if you have never tried it (I know their are a million variations) you totally must! It is a delight!
Cowboy Caviar

1 14 oz can Petite diced Tomatoes, with juice
1 can Black Beans, or Black Eyed Peas, drained
1 bag Frozen Sweet Corn
1/2 Bottle Zesty Italian Dressing
3 Avocados, diced
3-4 Green Onions, diced
1/4 cup Cilantro, chopped
1 tsp Garlic Powder
1 Lime

1. Drain the beans and mix with the tomatoes, corn, garlic powder, cilantro and Italian dressing. Refrigerate until serving. Add avocados in just before serving. I like to squeeze fresh lime juice over it right before serving too!
This is awesome with tortilla chips but also great on salads or tacos too!

Savory Sundried Tomato and Artichoke Cheesecake

Wowser! Another Thanksgiving has come and gone and from the looks of many blogs it didn't phase anyone! Me . . . I have been battling a nasty sore throat, flu, earaches etc. The past few weeks and have had no gumph to blog! Now with finals hovering over me waiting to pounce on me next week . . . I am ready to take a minute and share one of my new favorite creations! Sun dried Tomato and Artichoke cheesecake. . . Okay it is an appetizer cheesecake . . . meaning it is meant to be enjoyed on crackers or crusty bread! It was one of my contributions for our Thanksgiving feast and was a total delight!
My handsome husband and I also whipped up some pretty mean cream pies including chocolate, praline pecan, and coconut cream. I love pie! My mom always makes so many different kinds and our favorite day after Thanksgiving breakfast is . . . pie! A great breakfast to prepare for a killer day of shopping! Yes the gals in my fam are crazy and we wake up 5 minutes after going to bed to hit the sales! This year wasn't so bad though . . . we avoided the stores that had blood trails leading into them and seemed to be done faster than in years past! Then of course we converged at my Mutti's and made some darling Christmas trees! (We are so crafty!)Savory Sun Dried Tomato and Artichoke Cheesecake
Recipe by: Emily
3 packages Cream Cheese, at room temperature
3 eggs, lightly beaten
1/2 cup Sun Dried Tomato's in Oil, chopped
1 medium Onion, sliced thin
1 14 oz Can Artichoke hearts, coarsely chopped, reserve 2 Tablespoons of the liquid
4 oz Feta Cheese, crumbled
1/4 cup Parmesan Cheese, shredded
1 tsp dried Basil
1 tsp Sugar
1/2 cup dry bread crumbs
1 1/2 Tbsp melted butter
1 clove Garlic, minced
1 tsp Salt
1 tsp Pepper

1. Caramelize the sliced onion with 1 tsp of sugar over medium low heat for about 30 minutes in a pan. Set aside onions.
2.Mix the bread crumbs and 2 tablespoons melted butter together and press into the bottom of a 9 inch spring form pan.
3. Beat the cream cheese in a large bowl until smooth with a hand mixer. Add the feta cheese and beat until well mixed.
4. Add the eggs, basil, salt, pepper, garlic, and the reserved 2 tablespoons of artichoke liquid and mix until just incorporated.
5. Fold in the sun dried tomatoes, caramelized onion, Parmesan cheese and artichoke hearts. Pour filling into the prepared 9 inch spring form pan and bake in a 325 degree preheated oven for 35 minutes. Allow cheesecake to sit at room temperature for 30 minutes on a wire rack and then chill for at least 4 hours before serving. To serve slice cheesecake into wedges and spread on crackers or toasted or crusty bread. Enjoy!

Cucumber and Crab Salad Bites

Last night I was poling my husband on what he wanted to eat for our "General Conference Buffet." Today of course was the Saturday session and we decided to just do a variety of things to munch on . . . his requests: fruit, shrimp cheese ball, and pigs in a blanket, my choices: Cucumber and Crab Salad bites, banana bread.

I was given 14 very ripe bananas this week so I have been planning to make banana bread all week, so I guess that was already set in motion, but the Cucumber and Crab Salad bites are a new invention! (and a new FAVORITE!)
Cucumber, crab, avocado and tomato go together so well! I love the crisp coolness of the cuc's, the sweetness of the crab, the creaminess of the avocado and the acidity of the tomato combined to form one perfect bite! (I can see my sister Julie thinking "oh gross cucumber's . . . Jule's you can eliminate the cuc's and serve this salad on toastettes or crackers, or simply as a dip!)
Having gorged on our little lunch buffet I am already getting excited for what I am making tomorrow (we'll see if the hubs shares the same sentiments . . . onto the goods . . .
Cucumber and Crab Salad Bites
Recipe by: Emily

2 Cucumbers, striped and sliced 1/4 inch thick
8 oz Crab flakes (I used imitation crab, you can use the real deal if you want to)
1 medium tomato, seeded and diced
1/2 Avocado, diced
1 Tbsp Mayonnaise
1 Tbsp Sour Cream
1/2-1 tsp Horseradish
4 strips Bacon, crisped and crumbled (optional)
Salt
Pepper

Lay the cucumber slices out flat on a platter. Mix the diced crab, avocado, tomato, mayo, sour cream, salt, and pepper together. Place a heaping teaspoon of the crab salad onto each cucumber slice. Sprinkle the bites on top with crumbled bacon if desired. Refrigerate until serving. Enjoy!

Deviled Eggs

  Well hello, hello! Long time no see! Sorry, but there hasn't been too much cooking going on in our home this weekend because my in-laws came to visit! We did succeed in trying what felt like every flavor of Jelly Belly's as we visited Cedar Breaks, Bryce Canyon, and Zion National Park, which felt like something of an accomplishment and left us all on a sugar binge!

   Visiting the parks this weekend was brilliant! All of the leaves are changing colors and the weather changed from valley to valley. We went from perfect weather at 5,800 feet to rain, sleet and hail at 10,100 feet! (It was freezing!) If you have every been to Bryce Canyon you go from look out to look out . . . we would jump out of the car, get wet and start to freeze from the wind and move on to the next look out and get wet and freeze again! It was absolutely gorgeous! Everything! I just can't say enough about the landscape of Southern Utah!!! It is well worth a trip!!!

   Okay onto my one true cooking endeavor in the kitchen this weekend . . . deviled eggs. My husband LOVES eggs, where as I am content without them . . . . they are just not my favorite food, or food to smell. They are a must at our Super Bowl party each year and are easy to make plus I love my hub . . . hence their kitchen debut this weekend . . .

Deviled Eggs
Recipe by:Emily

12 large hard-boiled eggs
1/3-1/2 cup Miracle Whip or Mayo
1 tsp Mustard, brown or regular
1/4-1/2 tsp Vinegar
1/2-1 tsp prepared Horseradish
1/2 tsp Paprika
Salt
Pepper

Cut the eggs in half length wise and remove the egg yolks. Mix the egg yolks, mustard, horseradish, vinegar, salt, pepper, and paprika together until smooth. Pipe the yolk mixture into the egg yolk hollows in the hard boiled eggs (whites). Garnish with chives or a sprinkling of paprika. Refrigerate until serving.

I always utilize whatever I have handy when making deviled eggs and garnish them with whatever I have handy too . . . they are great with chopped tomato, crisped bacon, green onions, chopped ham etc. The filling is also made to taste. The vinegar adds something extra and makes a big difference I think!