Hey there! It’s Tuesday…how about I share two yummy recipes that I tried recently and loved.
Take these to a party or just have a party at your house, whoop, whoop!
#1 Heath Blondie Bar
I was looking for a dessert recipe to take to a get together this weekend (Hi Dana:) when I spotted this heathy goodness pictured above!
The original recipe I saw from the Delicious Life was fairly easy, but had a number of ingredients in it.
The Piggy needs a shortcut!
I found this super easy 4 ingredient blondie recipe at Food.com. Just sub Heath where you would normally use chocolate chips.
1 (18 ¼ ounce) box yellow cake mix
2 large eggs
½ cup butter , melted
1 chopped up Heath Bars or Heath Toffee Bits
Preheat oven to 350. Set aside 13×9 pan.
Blend cake mix, eggs and melted butter with electric mixer on low-speed until the ingredients are moistened (about 1 minute). Scrape down sides and stir in chocolate chips (Heath), stirring until well incorporated. Mixture will be very thick.
Scrape mixture into 13×9 pan. Using fork or fingertips, press batter out evenly so that it reaches all the sides.
Bake until golden brown and a toothpick inserted in the center comes out with a few crumbs attached. Bake 20-25 minutes. Cool on wire rack for 30 minutes before cutting into squares
(If ya wanna get fancy with your recipe, top your blondie with vanilla ice cream and caramel sauce)
#2 Baked Veggie Wontons
I love me some egg rolls, but I hate the grease that comes along with them.
Well, I tell ya, I may never eat a fried egg roll again after eating these baked veggie wontons. I made these for dinner last night and It was seriously hard to stop eating these yummy little Chinese treats!
So much better than the greasy crazy hot mess you get at a Chinese joint. What I love most is you can control the ingredients in your roll. You know… more or less this or that and the cream cheese is the secret ingredient in these, wow!
Great for meatless dinners or would make a great appetizer for any get together.
Baked Vegetable Wontons
1/3 cup grated carrots
1/2 cup cabbage, finely shredded
1/3 cup mung beansprouts
2 green onions, chopped
2 garlic cloves, minced
1/2 cup chopped shitake mushrooms
1 TBSP soy sauce
1 oz cream cheese
1/2 tsp sesame oil
small wonton wrappers
Preheat oven to 400 F.
Heat a tsp of oil in a saute pan. Add the carrots through mushrooms and saute for 2-3 minutes. Set vegetables aside and let cool.
Add the cooled vegetables to the rest of the ingredients and combine well. Put a generous teaspoonful in the center of each wonton. Dampen the edges of the wonton with water and fold the wonton wrapper in half, pressing at the damp edges to close.
Place each finished wonton on a baking sheet lightly coated with cooking spray. Cook wontons in hot oven for about 15 min or until wontons are slightly browned on the bottom. Serve with a little soy sauce on the side.