RWOP Perfect Party Appetizers-Paula Deen Cookbook Challenge

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:

 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.

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

16 ounce(s) of lump crab meat

4 ounce(s) of Philadelphia Original Cream Cheese

¼ cup(s) of real mayonnaise

1 teaspoon 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