I had a couple of friends over the other night for a Killer Bunnies party. (If you do not know what Killer Bunnies is, all I can say is that it is a game. Too much to explain :)
This party (of 4) turned into a reason for me to try some more creative and yummy recipes!
I made M&MHersheyPretzels (for lack of a better name)
Bake a Hershey kiss (mine are hugs) on a pretzel for 3 minutes at 275 degrees.
Press an M&M into the center right out of the oven and refrigerate until firm.
Then enjoy! They were very tasty!
I also made a Caramel Apple Bowl. My take on the cuter version. Instead, I used two HUGE apples as a community dipping bowl. It was my first time, so they are a little choppy.
Finally Baked Southwestern Eggrolls. YUUUUM!
Here is the original recipe. Below is what I used.
Ingredients:
1 can of corn (or frozen, thawed)
1 can black beans, rinsed and drained
1 1/2 cups frozen chopped spinach, thawed
2 cups shredded Mexican cheese blend
1 cup of salsa
4 green onions, chopped (I used Onion Powder...not an onion fan)
1 tsp. ground cumin
½ tsp. chili powder
1 tsp. salt
½ tsp. pepper
¼ tsp. cayenne pepper
1 package egg roll wrappers (about 24 total)
1 can of corn (or frozen, thawed)
1 can black beans, rinsed and drained
1 1/2 cups frozen chopped spinach, thawed
2 cups shredded Mexican cheese blend
1 cup of salsa
4 green onions, chopped (I used Onion Powder...not an onion fan)
1 tsp. ground cumin
½ tsp. chili powder
1 tsp. salt
½ tsp. pepper
¼ tsp. cayenne pepper
1 package egg roll wrappers (about 24 total)
Directions:
In a large bowl, combine everything but the egg roll wrappers. Mix well to blend. Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you and place ¼ cup of the filling in the center. Fold the tip closest to you up over the filling, roll a bit, then take the points pointing outward and fold them in toward the center. Continue rolling into an egg roll shape until a small part of the remaining point is still free. Dip a finger in water or beaten egg and lightly brush on the edges of the free corner. Finish rolling and press to seal closed. Repeat with the remaining wrappers and filling.
In a large bowl, combine everything but the egg roll wrappers. Mix well to blend. Lay an egg roll wrapper out on a work surface so that one of the corners is pointing toward you and place ¼ cup of the filling in the center. Fold the tip closest to you up over the filling, roll a bit, then take the points pointing outward and fold them in toward the center. Continue rolling into an egg roll shape until a small part of the remaining point is still free. Dip a finger in water or beaten egg and lightly brush on the edges of the free corner. Finish rolling and press to seal closed. Repeat with the remaining wrappers and filling.
Preheat the oven to 425˚ F. Lightly oil a baking sheet with cooking spray. Place the sealed egg rolls on the baking sheet seam side down and spray the tops of the egg rolls with cooking spray. Bake for about 15 minutes, or until lightly brown, turning halfway through baking.
Serve with salsa.