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    Home » Appetizers

    RWOP Perfect Party Appetizers-Paula Deen Cookbook Challenge

    July 26, 2011 by athomewithrebecka 2 Comments

     

    Another RWOP & Paula Deen Challenge is upon us so look out world, I'm pulling out all the stops.  This is a long one so you might want to check out the pictures first then you can go back and read the recipes. 🙂

    This weeks challenge:  Perfect Party Appetizers
    Here are the details...

    Each recipe winner will receive $500 - RWOP will announce a winner per day starting a few weeks after the contest begins!
    Along with $500, the winners have the opportunity to see their name and recipe in the Real Women of Philadelphia Season Two Cookbook! All the themes are a surprise - you'll find out a new theme every Friday for the following week! We're throwing PHILADELPHIA Cooking Creme into the mix too, depending on the week, so keep an eye out!
    A photograph is MANDATORY this year and you MUST have a package or tub of PHILLY in your photograph A description of your recipe is also MANDATORY.

    If you haven't already joined the RWOP community stop by and register. 


    My recipes and photos for the contest are:

    Andouille, Pear and Tomato Basil Wontons with Sesame Oil and Hoisin Vinaigrette
    Filling

    The smoky flavor of andouille sausage and billowy texture of Kraft’s Tomato & Basil cream cheese takes this recipe from the realm of conventional into decadent. Packed with layers of flavor and texture, the sweet d’Anjou pears and bright flavored scallions make this recipe simply sublime Often times, I'll be standing in front of my refrigerator, trying to find inspiration for new recipes. I always have a collection of Philadelphia Cream Cheeses on hand so the creamy base to any recipe is just a reach away. By adding fresh or frozen ingredients, I can create chef inspired dishes any day.

    Prep time: 20 minutes
    Cook time: 15 minutes
    Total time: 35 minutes
    Servings: 20
    • 8 ounce(s) of sun-dried Tomato Basil, Philadelphia Brand Cream Cheese
    • 1 Anjou pear diced
    • 1 cup(s) of chopped Andouille Sausage
    • 1 bunch scallions, green part only
    • 14 ounce(s) of package wonton skins
    • ½ cup(s) of Hoisin Sauce
    • 1 tbsp. of rice wine vinegar
    • ¼ cup(s) of sesame oil

     Steps

    In a medium mixing bowl cream together, 1-8 ounce tub sun-dried Tomato & Basil Cream Cheese with diced pear, chopped Andouille Sausage and scallions, salt and pepper to taste

    Place 1 teaspoon filling on a wonton skin, wet edges with a small amount of water, place another wonton skin on top of the filling, press wonton around filling to create tight seal

    Place small cookie cutter over wonton and filling and press to cut into square shape, continue process until all filling is gone, pour 4 cups vegetable oil into a heavy deep pan, heat on medium high to 400 degrees, fry wonton in small batches until golden brown, about 4 minutes, remove with a large slotted spoon and drain on paper towel

    In a small mixing bowl whisk together Hoisin sauce and rice wine vinegar to serve each appetizer, drizzle decorative plate with a few drops of Hoisin Vinaigrette

    Place 2 or 3 wonton on a plate and drizzle with sesame oil and more vinaigrette draw toothpick through oil and vinaigrette to create decorative swirls

    Optional serving ideas: place cooked wonton into large decorative platter or bowl and serve sauce and oil on the side


    Sun-dried Tomato Basil Pinwheels

    I look forward to moments in life that are indescribable but that I still yearn to share. Like the moment every summer when I bury my face in a fresh bunch of basil leaves. The scent fills up my nostrils with its sweet earthiness and fills my soul with contentment; now that's inspiration. This summer, fresh basil has been my inspiration for a myriad of new dishes. The herby bite of fresh basil leaves combined with the sweet and tart richness of sun-dried tomatoes marries so well with Philly’s original flavor cream cheese. The perfect party bite for your guests.

    Prep time: 10 minutes
    Cook time: 30 minutes
    Total time: 40 minutes

    Servings: 24

    8 ounce(s) of Philadelphia Brand Cream Cheese Original Flavor

    15 ounce(s) of large Jalapeno or Spinach flavor flour tortillas

    2 cup(s) of sun-dried tomatoes in oil

    1 large bunch fresh basil leaves

    Steps

    Evenly spread 2-3 ounces of cream cheese over flour tortillas, as close to the edges as possible place even layer of basil leaves over cheese squeeze excess oil from sun-dried tomatoes and sprinkle ½ cup tomatoes over basil leaves, per tortilla roll tortillas tightly into long cigar shape cover tightly with plastic wrap refrigerate for 30 minutes remove pinwheels from refrigerator and plastic wrap

    slice into round disks about ¼-1/2 inch thick

    arrange on decorative platter and serve

    Last but not least...Crab Crisps


    Envision the grandeur of the Maryland coastline and the plentiful bounty of her seas. Now then, wrap your mind around the flavors of fresh lump crab meat, blended with a light and creamy dressing, resting on a crispy corn tortilla...hungry yet? This is the Perfect Party Appetizer to impress your guests. Crab Crisps, will take your mouth on a delicious vacation to the coast.     



    Prep time: 10 minutes
    Cook time: 5 minutes
    Total time: 15 minutes

    Servings: 36

    16 ounce(s) of lump crab meat

    4 ounce(s) of Philadelphia Original Cream Cheese

    ¼ cup(s) of real mayonnaise

    1 tsp. of Country style Dijon mustard

    2 finely diced green onion

    ¼ cup(s) of finely diced red bell pepper

    8 corn tortillas

    ½ 1 lemon juiced

    1 pinch of salt

     

    Steps

    add crab meat to medium mixing bowl

    pick through meat and discard any shells

    in a small mixing bowl combine, cream cheese, mustard, mayonnaise and juice from ½ lemon

    blend mixture with electric mixer for 1 minute

    finely dice peppers and onions and stir into mixture

    salt and pepper to taste

    pour cheese mixture into crab meat and gently combine

    cover and refrigerate until ready to use

    using a small cookie cutter, cut 4 squares or rounds out from each tortilla making 36 squares

    heat 4 cups oil in a heavy pan on stove top to 350-400 degrees

    fry tortilla squares until crisp, 1-2 minutes

    drain tortillas on paper towel and sprinkle with salt

    dollop 1 teaspoon of crab mixture on each tortilla

    garnish with finely diced lemon zest and red bell peppers

     

     

    « Fish Tacos with Ancho Chili Batter and Mojitos
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    1. Rebecka

      July 28, 2011 at 1:31 pm

      Thanks for stopping by Fresh Garden! I really appreciate you leaving a comment!

      Reply
    2. Fresh Garden

      July 28, 2011 at 3:34 am

      Delightful! Terrific!Thanks, Rebecka!

      Reply

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    Rebecka Evans HeadShot Knives

    Home with Rebecka.

    Since 2010, this blog has been my cozy corner of the internet. I'm Rebecka, a wife, mother, grandmother, and an award-winning competitive cook.

    Together with my husband, Blake, I'm on a culinary journey of comfort and style here in Denver, Colorado. Our family is a blend of five grown children and eight beautiful grandchildren.

    The joy of creating recipes, competing in cooking challenges, and mastering the art of food photography and styling has always been a labor of love.

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