Thursday, September 27, 2012

Pumpkin Cream Cheese Muffins

These muffins are the definition of fall, they are pumpkin, not too sweet, spicy, cream cheese, make your house smell amazing when you are making them. Delicious. The batch makes 24, so you can give away 12 and keep 12 for breakfasts and snacks for the week. These will disappear so quickly and soon become the first thing you want to make on September 22. Do not let the long ingredient list scare you away from making these amazing, decadent babies. Make the filling the night before and let freeze over night and then make these the next morning. It will take you no time at all, okay actually 30-35 minutes, such a small sacrifice.
Source: BakeSpace

Ingredients for the Filling:
8 ounces of Cream Cheese, softened
1 cup of Confectioners' Sugar

Ingredients for the Muffins:
3 cups of Flour
1 teaspoon of Ground Cinnamon
1 teaspoon of Ground Nutmeg
1 teaspoon of Ground Cloves
1 tablespoon, plus 1 teaspoon of Pumpkin Pie Spice
1 teaspoon of Salt
1 teaspoon of Baking Soda
4 Eggs
2 cups of Sugar
2 cups of Pumpkin Puree
1 1/4 cups of Vegetable Oil

Ingredients for the Topping:
1/2 cup of Sugar
5 tablespoons of Flour
1 1/2 teaspoon of Ground Cinnamon
4 tablespoons of Unsalted Butter, cold and cut into pieces


First, you will want to start these the night before you make them. Mix the cream cheese and confectioners' sugar together until well blended. Now, roll out a piece of plastic wrap, about one inch from the end spoon the filling onto the plastic. Try to make it look like a log, it will automatically become a log once you roll it, so just go with what you have. Next, roll it into a log and try to make it more uniform. Wrap the plastic wrap in aluminum foil and place in the freezer.

When you are ready to make your muffins, pre-heat your oven to 350 degrees and spray your muffin pan with a non-stick spray and place your liners in it.

Next, lets make the topping. If you have a food processor it works great for this if not, do not worry, it is a cinch. In a small bowl, add the sugar, flour, cinnamon, and cold butter. Using a pastry blender or two forks incorporate the butter until the mixture is coarse and crumbly. If using a food processor just add all of the ingredients to processor and pulse a few times. Place this bowl into the refrigerator until it is time to use it.

Now, time to make the muffins. In a medium size bowl, whisk the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt, and baking soda together. Set aside.

Next, in a medium bowl, your mixing bowl, combine the eggs, sugar, pumpkin puree, and vegetable oil. Mix until combined well. When combined, start adding the dry ingredients slowly until they are well incorporated with the wet ingredients.

The next step is assembling the muffins. I use a 1/4 cup scoop to fill my muffin pans. You are going to want to just fill the bottom layer of the muffin liner with the mix. After all have been lined with mix, get the cream cheese out of the freezer, slice into 24 pieces and place the cream cheese into the mix, press down. Now fill the rest of the muffin liner up. Sprinkle with the topping, be generous, you want all of this topping to be used.

Bake for 20-25 minutes. Enjoy!


Happy Cooking,
The Barbee Housewife

Wednesday, September 26, 2012

Pumpkin Pie Spice

A lot of these great fall recipes call for pumpkin pie spice, there is no need to go out and buy this ingredient when you probably have all of the ingredients necessary in your spice cabinet. I have been making quite a few of my own spice blends this year and I am really enjoying it. Not only do you get to see what all is in it you can adjust it to your own tastes, and did I mention you don't have to go to the grocery store for only one item!?
Source: Martha Stewart

2 tablespoons of Cinnamon
1 tablespoon of Ground Ginger
1 & 1/2 teaspoon of Ground Allspice
1 & 1/2 teaspoon of Ground Gloves
3/4 teaspoons of Ground Nutmeg


Whisk all of the ingredients together in a small bowl. Store in an air-tight container.


Happy Cooking,
The Barbee Housewife

Tuesday, September 25, 2012

Overnight Oats with Pumpkin, Bananas, and Pecans

My younger sister has recently discovered her favorite breakfast is a no-go for her, so I was on the search to find something yummy, healthy, and fast for her to eat in the mornings. In doing so, I have found my new favorite breakfast. You make it in a jar the night before, shake it up, and add a topping in the morning. It is delicious and filling, after I eat it I am not even hungry for a snack until lunch. You can try many other variations to mix it up- peanut butter instead of pumpkin butter, strawberries/blueberries instead of bananas. Make it what you like.
Source: Skinnytaste

Ingredients for Overnight Oats:
1/4 cup of Quick Oats
1/2 cup of Almond Milk, unsweetened
2 tablespoons of Pumpkin Butter
1 tsp of Flax Seeds
Pinch of Cinnamon
Pinch of Pumpkin Pie Spice
1/4 of a Banana, thinly sliced

Ingredients for Topping:
1/8 cup of Almond Milk, unsweetened
Pinch of Cinnamon
Pinch of Pumpkin Pie Spice
1 tablespoon of Pecans, chopped

First, this are made in a jar, so get your jar out.

Next, put the oats and milk in the jar, and stir in the pumpkin butter and flax seeds. Mix in the bananas. Sprinkle in the cinnamon and pumpkin pie spice, cover the jar and shake.

Refrigerate these oats until the morning. Take out and microwave until you get your desired heat.

Now, add the topping. Pour in the milk, sprinkle the spices, and stir in the pecans.

Finally, eat breakfast!


Happy Cooking,
The Barbee Housewife

Monday, September 24, 2012

Skinny Pumpkin Butter

Fall is finally here! I am so excited, even though it is still warm outside, I am not even going to think about it. I know the weather will catch up soon. This pumpkin butter is a tad deceiving, because it is not butter at all. In fact, it does not have any butter in it. It is a spread that is so amazing, creamy, sweet, and this version is a skinny version of it. It was really easy to mix up and I have plans on using it in some great recipes to come in the next few days. However, it would be great spread on a piece of toast, on a bagel, or off a spoon. Wait, did I just say that? I have no idea how I would know that ...
Source: Skinnytaste

Pumpkin Puree,  1 29 oz. can
2 tsp Vanilla Extract
3/4 cup Apple Cider or Juice
1 cup of Brown Sugar, packed
3 Cinnamon Sticks
2 teaspoons of Pumpkin Pie Spice


First, combine the pumpkin, vanilla, apple cider, brown sugar, cinnamon sticks and pumpkin pie spice in a large saucepan.

Next, let this mixture come to a boil, when it does, reduce the heat to low.

Now, let this simmer for 30-40 minutes until it is thickened, stirring frequently.

Finally, discard the cinnamon sticks and store in an air-tight container in the refrigerator.


Happy Cooking,
The Barbee Housewife

Friday, September 21, 2012

Country Club Chicken

This is my first time participating in a Recipe Swap, and I could not be more excited. This particular recipe swap that I participated in was called, Blogger's Choice. I could not wait to receive the blog that I had been assigned. The Taste of Home Cooking sets this up for all of us, Thanks! When I got the news that it was Hezzi-D's Books and Cooks, I was thrilled. I had already been eyeing this wonderful Country Club Chicken. This blog has so many yummy treats to choose from, here are a few others that were in the running: Buffalo Chicken Bites, English Muffin Bread, Bailey's Irish Cream Cupcakes, and Halloween Cake Pops. But, as you can see, the Country Club Chicken prevailed.

This is the perfect meal for this almost fall-weather. It uses green apples, mushrooms, onions, bacon, and chicken all on top of pasta, and the sauce. Yes, there is a sauce, it includes chicken stock and cream cheese. This is an indulgent comfort food and it was so delicious. I made it just as her recipe states and it was perfect. This was such a great meal and it is even husband approved. It just bursts with flavor and has such great depth. Make this recipe, soon. It is that delicious.
Source: Hezzi-D Books and Cooks,  via Kayotic Kitchen

1 lb. of Spaghetti
4 Chicken Breast
1/2 Large Onion, minced
1 Garlic Clove, minced
5 ounces of Mushrooms, sliced
1/2 cup of Chicken Broth
4 ounces of Cream Cheese
4 slices of Bacon
1/2 cup of Dry White Wine
1/2 cup of Sharp Cheddar Cheese, shredded
1 Green Apple, minced
1 teaspoon of Black Pepper
1 teaspoon of Salt


First, pre-heat your oven to 350 degrees.

Now, get out a skillet and cook your bacon over medium-heat, until crispy. While your bacon is crisping, season both sides of the chicken breast with salt and pepper. When the bacon is done, dispose of the bacon grease, except for about 2 teaspoons.

Next, cook your chicken in the same skillet with the 2 teaspoons of bacon grease. You want to get a nice pretty brown color on both sides of the chicken. Remove the chicken from the skillet into a 9x13 in. oven-safe pan.

Now, place the onions and garlic into the skillet and season with the salt and pepper, cook for 3-4 minutes. Next, add the mushrooms, cook for 3 more minutes. Lastly, add the apples and cook for 2 more minutes.

Now, stir in the crumbled bacon and white wine. Let the mixture heat back up about 1-2 minutes, and add the chicken broth, cream cheese, and cheddar cheese. Stir until all of the cheeses have melted and pour the sauce on the chicken breast. Top each chicken breast with the remaining pieces of bacon, split in half and bake for 25 minutes.

While the chicken is baking, prepare your spaghetti, according to package, al dente, and drained.

Finally, place each chicken breast on top of the spaghetti and serve with sauce and garnish with parsley.


Happy Cooking,
The Barbee Housewife

Thursday, September 20, 2012

The Best Homemade Mac n' Cheese

Macaroni and cheese is one of those recipes that you have to have a go-to recipe for. It is an ultimate comfort food, but if you aren't careful with your recipe you end up with a grainy sauce on your beloved macaroni. This is one of Ethan's favorite foods, so I knew I had to find a recipe and perfect it. I have made this recipe so many times, I can make it without looking at my recipe! This is also one of my dad's favorite things that I make. Sometimes, when I am visiting I will make a big pan and he can have as much as his heart desires. This macaroni and cheese tastes excellent when reheated, which cannot be said about "the blue box." This is easily the best homemade mac n' cheese I have ever made, and if you are feeling extra indulgent add some bacon bits to the top.
Source: Food Network, Alton Brown

1/2 pound of Elbow Macaroni
3 tablespoons of Butter
3 tablespoons of Flour
1 tablespoon of Powdered Mustard
3 cups of Milk
1 Bay Leaf
1/2 teaspoon of Paprika
6 ounces of Colby Jack Cheese, Shredded
6 ounces of Italian Cheese Mix, Shredded
1 teaspoon of Kosher Salt
Fresh Black Pepper
3 tablespoons of Butter, melted
1 cup of Panko Bread Crumbs
1/2 cup-1 cup of Sharp Cheddar, Shredded

{I change up the cheeses with whatever I have available, but I always top with Sharp Cheddar. The important part is just to make sure you have 12 ounces.}

First, preheat the oven to 350 degrees.

Next, cook the pasta, according to directions on the package, al dente.

Now, in a small sauce pan melt 3 tablespoons of butter. When it is melted, whisk in the flour and mustard. It is important to keep this mixture moving the whole time. When it is free of lumps, stir in the milk, bay leaf, and paprika. Simmer for ten minutes and then remove the bay leaf.

Next, stir in the 12 ounces of cheese, a little at a time, until it is all melted into the mixture.

Now, get out a 9x13 dish, and pour your noodles into this pan. Pour the cheese mixture on top of the noodles and combine all of the ingredients.

Time for the topping! Sprinkle the shredded sharp cheddar cheese on the macaroni and cheese. Now, Melt the butter in a saucepan or in the microwave and toss with the breadcrumbs. Sprinkle the breadcrumbs on top of the macaroni and cheese.

Finally, bake for 30 minutes and let rest for 5 minutes before serving.


Happy Cooking,
The Barbee Housewife

Wednesday, September 19, 2012

Chicken Bacon Ranch Taquitos

Hi everyone!

I have been so blessed to have been embraced by the blogging community so early in my blog's life. It is a wonderful group of people that support each other and share fun facts and knowledge about food, ALL THE TIME. I love it!

One of the blogs I follow, Christine's Kitchen Chronicles, needed some guest posters and I was more than honored to help her. I needed to submit something that portrayed my blog, so I chose chicken bacon ranch taquitos, and they are baked! These were so delicious, and we love to entertain and we are always making appetizers over here at the Barbee Household; I knew they were perfect.

So, head over the Christine's Kitchen Chronicles to check out this recipe, and while you are there look at her S'mores Pizza with Graham Cracker Cookie Crust that I am dying to make AND the Grilled Steakhouse Pizza, this girl can cook!

Have fun looking around her blog and don't forget to make the Chicken Bacon Ranch Taquitos for your next game-day appetizer!

Happy Cooking,
The Barbee Housewife

Tuesday, September 18, 2012

Bobby Flay's Sticky Buns with Orange-Honey-Brown Sugar Glaze and Toasted Almonds

It is not secret that I am not the biggest fan of sweet breakfast foods, or actually, breakfast in general. However, Ethan loves sweet breakfasts. One Saturday morning, I said, "Hey, let's make homemade cinnamon rolls for breakfast!" Okay, number one, these take all day long if you are planning on making them in one day. All day, as in, 10 AM to 7 PM. My recommendation is to make the dough at night and then the next morning finish them up. This recipe may seem a little daunting with all of the components and steps, by this step-by-step guide really makes it so easy, you just need a little time. And, as a person that was making this for her husband not even for herself, you will not regret making them- so delicious.

These cinnamon rolls were so delicious and with the orange-honey-brown sugar glaze with toasted almonds it tons done the cinnamon-sugar mix, which I loved that aspect. These kept well in an air-tight container in our refrigerator and we had breakfast all week long.
Source: Bobby Flay's Throwdown Cookbook, no changes made

Ingredients for the Dough:
1 package of Active Dry Yeast
1/4 cup of Sugar + 1 pinch of Sugar
1 cup of Warm Milk
4 tablespoons of Unsalted Butter, + more, melted, for brushing the dough
1 1/2 teaspoons of Vanilla Extract
1 Egg Yolk, large
2 3/4 cups of Flour, all-purpose
3/4 teaspoons of Salt, fine

Ingredients for the Glaze:
1 cup of Packed Light Brown Sugar
8 tablespoons of Unsalted Butter, cut in half, plus extra for the baking pan
1/2 cup of Orange Juice, fresh
Grated Zest of 1 Orange
1 1/2 cups of Sliced Almonds, lightly toasted

Ingredients for the Filling:
4 tablespoons of Unsalted Butter, at room temperature
1/4 cup of Light Brown Sugar, packed
1/4 cup of Granulated Sugar
1 tablespoon of Cinnamon, ground

First, you are going to make the dough, sprinkle the yeast and the pinch of granulated sugar over the warm milk in a small bowl and set aside until it is foamy- about 5 minutes.

Next, melt the butter in a small saucepan. When it is melted add the butter, vanilla, and egg yolk to the small bowl with the yeast mixture and whisk well.

Now, get out a large bowl, this is the time to use your KitchenAid with the dough hook if you have it. Mix the flour and salt together in the bowl and stir in the yeast mixture. Knead the dough on a floured surface until it is soft and elastic, this should take about 6-8 minutes. If you use your KitchenAid mixer, when the dough is mixed well and on the hook, it is ready. Shape the dough into a ball and place it in a large bowl, brush it with some melted butter and cover. Let it sit in a high and dry place until it is doubled in size, about one and a half hours.

After you have waited one and a half hours, remove the dough from the bowl and punch to deflate. Knead for a few minutes and re-form it into a ball. Return it to the bowl, cover with butter plastic wrap and refrigerate for at least 4 hours. This is when you can go to sleep and finish in the morning! 

To make the glaze, generosly butter a 9x13 inch baking pan. Combine the brown sugar, butter, orange juice, zest, and honey in a medium saucepan and bring it to a boil over high heat, stirring occasionally for about 5 minutes. The mixture should now be thick and the sugar dissolved. Pour the glaze into the buttered pan, evening out by tilting the pan. Sprinkle the almonds on top, and set the pan aside to cool.

Next, we will make the buns. Roll the dough into a rectangle, 10x18 inches, with the long edge facing you. To make the filling, spread the 4 tablespoons of butter onto the dough. Next, in a small bowl, combine the sugars and cinnamon; scatter this mixture over the butter. Roll the dough into a long tight cylinder and pinch the long edge to seal. Cut the cylinder into 1/5 inch thick rolls. Evely space the rolls, cute side up, on the glaze in the pan. Cover, and let rise in a warm spot until doubled in size, about one and a half hours.

After one and half hours have passed, preheat the oven to 350 degrees. Bake the sticky puns until golden, 30-35 minutes.

When they are done, remove from the oven and let rest for 5 minters. Invert the buns on a large platter. Now, eat.


Happy Cooking,
The Barbee Housewife

Monday, September 17, 2012

Skinny TexMex Pasta

This pasta is a great meal that is lightened up. It still has a creamy sauce with lots of spice from the peppers. The peppers are great because they add so much flavor, and not very many calories! This pasta was quick to throw together and very satisfying. We ate this as a vegetarian meal, but it would be great with grilled chicken or italian sausage as well. This recipe makes a ton, so feel free to half it or even quarter it.
Source: So Tasty, So Yummy, via Kate's Recipe Box

1 lb of Wheat Spaghetti
2 tablespoons of Olive Oil
1 Large Onion, cut in 1 inch pieces
1 Red Bell Pepper, cut in 1 inch pieces
1 teaspoon of Salt
3 cloves of Garlic, minced
1 cup of Light Sour Cream
1/4 cup of Cilantro, chopped
4 oz can of Mild Diced Green Chilies
2 Chipotle Peppers in Adobo Sauce
2/3 cup of Reduced-Fat Mexican Cheese Blend, shredded
1/4 teaspoon of Cayenne Pepper
1/2 teaspoon of Black Pepper

First, prepare the pasta according to the directions on the package, al dente.

Next, heat the olive oil in a large skillet over medium-high heat. Place the onions, bell peppers, and salt in the skillet and cook until the vegetables are tender and the onions are translucent. Toss in the garlic and cook for 30 more seconds, be very careful not to burn your garlic.

Now, place the pepper and onion mixture into a food processor with the sour cream, cilantro, green chiles, chipotle peppers, cheese, cayenne pepper, and black pepper. Blend until the sauce is smooth and creamy. You can use a blender if you do not have a food processor, if you do this, you will want to dice your onions and bell peppers instead of 1 inch pieces.

Finally, toss the pasta with your sauce and eat!


Happy Cooking,
The Barbee Housewife

Tuesday, September 11, 2012

Easy Ice Cream Cake

This summer we spent Ethan's birthday in Florida. I was so excited to make "his birthday cake." This is a certain cake that he loves and only gets on his birthday, even though his sweet mother had made him one before we left, he still had to have one on his birthday. This was my first year making his cake, it did not  turn out anywhere near his standards. I was nervous about this happening so I had a back-up plan. It was this easy ice-cream cake. I knew it would be perfect for the hot days and comforting when we came in from the beach. It was a breeze to make and was delicious. Ethan had two birthday cakes on his special day, he even had a piece of each. Hopefully next year, I will have better luck with his cake and we can have this cake whenever we please in the summer because it was too good to not make again!
Source: Real Simple

12 Ice Cream Sandwiches
16 oz container of Cool Whip
1 bag of your favorite Candy, I used Heath Bar Bits for Ethan
Chocolate Syrup


First, line your ice cream sandwiches on a platter, top with about half of the cool whip, sprinkle the candy, and drizzle the chocolate sauce on it.

Repeat for the top layer, remember to work quickly, this is ice cream, it will melt!

Cover with plastic wrap and freeze for 1 hour to get firm and up to one week.


Happy Cooking,
The Barbee Housewife

Monday, September 10, 2012

Orange and Rosemary Pork Tenderloin

To say this is one of my favorite dishes in a while is true, however, I only share my favorite recipes with all of you so, it isn't any different for you! It is seriously delicious. It is the perfect end-of-summer combined with hello-fall-but-it's-still-hot recipe. It has amazing hints of citrus from the orange but the rosemary and the cream sauce make it an out-of-this-world combination that will have you dreaming of it for days. I made it last week and I already want to make it again! I did not time myself when cooking in the kitchen, but I do know it was on the table in less than an hour. That is impressive for something that tastes like you have been slaving all day long, and I am pretty sure the homemade mashed potatoes took the longest.
Source: Taste of Home Cooking, via Chocolate and Zucchini

1 Pork Tenderloin

Ingredients for the Marinade:
4 Oranges, juiced
4 tablespoons of Olive Oil
2 tablespoons of White Wine Vinegar
2 teaspoons of Honey, rounded
4 cloves of garlic, minced
2 tablespoons of Rosemary, fresh and chopped
1/2 teaspoon of Kosher Salt
Freshly ground Black Pepper

Ingredients for the Sauce:
Leftover Marinade
1/2 cup of Heavy Cream
Salt to Taste
Parsley, a handful to taste, chopped

First, whisk all of the ingredients for the marinade together and place the tenderloin in a dish and pour the marinade on top of it. Marinate for at least 4 hours- overnight.

Next, when you are ready to prepare dinner, pre-heat your oven to 360 degrees and heat a skillet on medium-high heat on your oven.

Now, sear each side of the pork for 2 minutes, until you get a nice brown color on each side. Do not throw away the marinade.

Pop the pork tenderloin into the oven for 20 minutes.

While the tenderloin is baking, place the remaining marinade in a saucepan over medium-high heat. Let this come to a rapid boil, while stirring regularly, and add the heavy cream, salt, and parsley. Stir this well and let the sauce thicken up, remove from heat and place on low heat until you are ready to serve.

After the 20 minutes of baking, remove the pork and let sit for 5-10 minutes. Slice and drizzle with the sauce. Serve immediately.


Happy Cooking,
The Barbee Housewife

Saturday, September 8, 2012

Churro Pancakes

I think that there is nothing better than making breakfast with your loved ones on a Saturday, it doesn't matter if it is 8 o'clock or 12 o'clock. There is just something relaxing about it and I love it. Ethan loves pancakes, so I knew that these churro pancakes would be perfect for him.

These pancakes have a cinnamon-sugar coating on top that is so delicious there is no need for syrup. They are just as simple as normal pancakes to make but have a much better taste.
Source: Sweet Treats & More

1 cup of Bisquick
2 cups of Milk, you can use Buttermilk to have richer pancakes but also add 2 tablespoons of regular milk to it
2 eggs
1/2 cup of Sugar
2 teaspoons of Cinnamon

First, whisk your bisquick, milk, and eggs together.

Now, heat a skillet on medium-heat on the stove-top.

While this is heating up, get out a plate and mix your sugar and cinnamon on it.

Next, it is time to make the pancakes. I use a 1/4 cup measurement to get the perfect size pancakes. Scoop out 1/4 cup of your mixture and cook on each side until golden brown.

Now, coat your pancake with a slice of butter and dip your pancake into the cinnamon-sugar mixture and coat well.


Happy Cooking,
The Barbee Housewife

Tuesday, September 4, 2012

Chipotle-Coffee Pulled Pork Sliders

These pulled pork sliders are perfect for any occasion. They are great for crowds because they aren't messy and are easy to eat with your hands. This pork is cooked low and slow for 4 hours until it literally falls apart. Your house will smell amazing and it requires basically zero work. All you do is marinate it and pop it in the oven. Your guests can then just put it on a slider and eat. These pork sliders have such unique flavors that will not disappoint even your pickiest eaters.
Source: Homesick Texan


1 lb. Pork Tenderloin
1/8 cup of Brown Sugar
1/8 cup of Black Pepper
1/8 cup of Finely Ground Dark Coffee
1/8 cup of Paprika
1 tablespoon of Salt
1/2 tablespoon of Chipotle Powder
1 teaspoon of Granulated Garlic
1 teaspoon of Cinnamon
1 teaspoon of Cumin
1 teaspoon of Allspice
3/4 cup of Barbecue Sauce, your favorite


First, mix together the chipotle-coffee rub, the brown sugar, black pepper, coffee, paprika, salt, chipotle powder,garlic, cinnamon, cumin, and allspice. Now rub this into your pork tenderloin. If you have time marinate the tenderloin in the refrigerator for 8 hours. If not, it is okay.

Next, preheat your oven to 250 degrees.

Now, let's prep the pan. Get out a roasting pan and drizzle the pan with 1 tablespoon of vegetable oil and place the tenderloin in. Put in the oven for 4-5 hours, uncovered.

When it is done, remove from the oven and shred with two forks. You may need to use a knife to get through that bark that has formed on top of the pork. Chop up the bark with the pork and mix the pulled pork with your favorite barbecue sauce, serve more sauce on the side for others.  Place this wonderful pork on sliders and top with Cilantro-JalapeƱo Slaw for the best pulled pork slider you have ever had.


Happy Cooking,
The Barbee Housewife

Monday, September 3, 2012

Baked Roast Beef and Cream Cheese Wontons

This post is the start to my week of NFL appetizers. Football is here, or almost. I do not love watching football in the same sense my husband does, but I do have my favorite team and love to watch them. However, Ethan LOVES to watch football, not just one or two teams, but all of them. This has stemmed from some intense, competitive fantasy football.

This is fine with me, when I get bored, I just go into the kitchen and whip him up a few snacks, by the time I am back, I have had the perfect break from football. And let's be real, the probability of getting him off the couch and to the table for a full meal during football season is just not happening.

These roast beef and cream cheese wontons are perfect for a snack and are savory enough you will get quite full. I will give you a cautionary warning, make more than you plan to be eaten. They are delicious and highly, highly, addicting.
Source: Sweet Treats and More

1/2 lb Deli-Style Roast Beef or left-over Roast Beef, cut in small pieces
4 oz. Cream Cheese, softened
15 Wonton Wrappers

First, preheat your oven to 350 degrees.

Next, get out a sheet pan. Line the wonton wrappers up on the pan, as close as you can get them.

Now, place about one teaspoon of cream cheese on each wonton wrapper, then follow behind with the roast beef.

Next, get a cup of warm water and dip your finger into it. Run your finger along all four edges of the wonton wrapper. Fold the wrapper into a triangle and press down to seal.

When you have finished folding all of your wontons, brush with a little bit of olive oil.

Bake for 8 minutes and then turn your oven from bake to broil for about 2 minutes or until the tops are browned.


Happy Cooking,
The Barbee Housewife