<<< Pumpkin Won Tons >>>

Continuing with the Won Tons these are simple to make but punch a powerful punch when it comes to taste. Now when you purchase your Won Ton wrappers make sure you choose one that is THICK! The pumpkin mixture is creamy and thin wrappers may burst in the hot oil. Won Ton wrappers are found in the refrigerated produce section of the grocery store and/or the tofu section. Before we get started I want to say please make sure you get the wrappers sealed TIGHT! Cover each edge completely with the egg wash and only spoon a teaspoon of the filling right in the middle. Pinch together tightly to make sure the edges are sealed. I don't want any of you getting injured in making these. Now that we have gone over the SAFETY information let's get started.

Ingredients: 3/4 cup canned pumpkin puree * 3 tablespoons brown sugar * 1/4 teaspoon ground cinnamon * 1/8 teaspoon ground nutmeg * 1/4 teaspoon ground cloves * 1/4 teaspoon vanilla extract * 1/4 cup cream cheese, softened at room temperature * 40 Won Ton wrappers * 1 egg * 1 tablespoon water * oil, for frying * powdered sugar
Directions: Mix together the pumpkin, brown sugar, cinnamon, nutmeg, cloves, vanilla and cream cheese. Set aside. In a small bowl, whisk together the egg and the water for the egg wash. Place one Won Ton wrapper on a clean, dry surface. With a small pastry brush or a spoon, paint the edges of the Won Ton wrapper with the egg wash. Then spoon 1 teaspoon of the pumpkin filling in the middle. Fold over to form a triangle and seal well. Repeat for remaining. Remember ... good, tight seal! Heat 1 1/2-inches of oil in a pot, wok or small frying pan. When the oil reaches 300F, carefully slide in a few Won Tons into the oil with a long-handled spoon. It’s best to use a screen to protect you from the oil. Fry for 1 minute on each side, until golden brown. Drain on rack to let cool. Sprinkle with powdered sugar. Use your imagination ... Won Ton wrappers can be used for many appetizer or dessert recipes. ~ Chef ~

~ Cream Cheese Wrappers ~

Need an appetizer idea? This one is simple yet tasty.

Ingredients:
4 ounces cream cheese, softened
1/3 cup chopped green onions (scallions)
1/4 teaspoon ground ginger
kosher salt
12 – 15 wonton wrappers
water for sealing
oil for frying
Directions: In a bowl combine cream cheese, green onions and ginger. Season to taste with salt. To assemble: lay one wonton wrapper on a flat surface. Spoon one teaspoon of mixture into the center of the wrapper. Dip your finger in the water and run along the edges. Bring all sides together in the center, pinch just above the filling to enclose filling. Carefully twist to close. Repeat with remaining filling and wrappers. Heat 2 inches of oil in a pan over medium-high heat. Once oil starts to shimmer, drip a small piece of a wonton wrapper in the oil, if it sizzles its ready. Working in batches so you don’t over crowd the pan, fry bites until golden brown, 2 – 3 minutes. Using a slotted spoon, transfer to a paper towel lined plate. Allow to cool for several minutes. Then serve. Yields: 12-15 ~ Chef ~

~ Gingerbread Muffins ~

Ingredients:
2 cups all-purpose flour
1/4 cup sugar
2-1/2 teaspoons baking powder
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground cloves
1 egg
3/4 cup milk
1/4 cup canola oil
1/4 cup molasses
Directions: In a large bowl, combine the flour, sugar, baking powder, ginger, cinnamon, salt and cloves. In another bowl, combine the egg, milk, oil and molasses until smooth; stir into dry ingredients just until moistened. Fill paper-lined muffin cups half full. Bake at 375° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm! Yields: 1 dozen ~ Chef ~

~ Pumpkin Egg Nog Pie ~

Ingredients:

1 (15 oz.) can of Pumpkin Puree
1-1/2 cups of Eggnog
2 large eggs
1/4 cup of white sugar
1/4 cup of dark brown sugar
1 tsp. of ground cinnamon
1/2 tsp. of salt
1/4 tsp. of ground cloves
1/4 tsp. of ground ginger
1/4 tsp. of nutmeg (more if you desire)
Directions: Preheat oven to 425 degrees. Mix all ingredients using a wire whisk till well blended. Pour mixture into a regular pie shell. Cover edges with a crust protector or tin foil to prevent edges from burning. Bake at 425 degrees for 15 minutes. Turn heat down to 350 degrees and continue baking for 45-55 minutes or until a knife comes out clean. Cool on wire rack. Top with whip topping and sprinkle with nutmeg. Serve warm! ~ Chef ~

~*~ Pfeffernusse Cookies ~*~

Pfeffernusse are a traditional German Christmas cookie. The name translates to "pepper nuts" and they are sometimes referred to as spice drops. Legend has it, Saint Nicholas placed these round gingerbread treats baked with black pepper and covered with powdered sugar in children's boots left out on the night of December 5. As time went on people decided that Pfeffernusse were too good to only enjoy one day a year. Soon it became a tradition to share them as gifts throughout the holiday season.

Ingredients:

1/2 cup molasses (or sorghum)
1/4 cup honey
1/2 cup unsalted butter
2 eggs, beaten
2 teaspoons anise extract
3 1/2 cups all-purpose flour
1/2 cup white sugar
1/2 cup brown sugar
2 teaspoons cinnamon
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cardamom
1 teaspoon ginger
1/2 teaspoon nutmeg
1 teaspoon black pepper
1 teaspoon ground cloves
1 teaspoon allspice, ground
1 cup confectionery sugar (more if needed)

Directions: Combine butter, honey and molasses in a pot and melt over low heat on the stove. Do not boil! Remove from heat and let cool. Beat eggs and anise extract together and stir into honey mixture. In a large mixing bowl add the flour, sugars, spices and salt and mix together well with a spoon. Add the wet ingredients to the flour mixture and stir till makes a stiff dough. Chill about 3 hours in the refrigerator. Remove from refrigerator and roll into small balls with your hands or you can cut some of the dough with cookie cutters. Place on sprayed or greased cookie sheets. Bake in preheated 325 degree oven 15 minutes. Remove from pan and let cool. Roll in confectionery sugar. Store in airtight container and allow to sit for a couple days before serving. Makes about 4 dozen cookies depending on size you make them. ~ Chef ~

~ Granola In-A-Jar ~

Finishing up the Gifts-In-A-Jar today we are going to make Granola.

Ingredients:
1 c. uncooked oats
1 c. rice crispies
1/2 c. brown sugar, firmly packed
1/2 c. sliced almonds
1/2 c. wheat germ (mixed with 1 tsp cinnamon)
1/4 c. shelled sunflower seeds
3/4 c. raisins (in a baggie)
Directions: Layer in order into a 1 quart wide-mouth mason jar, pressing each layer as you go. Raisins (in baggie) will go on top. Seal.
Include these instructions on the gift tag: Remove bag of raisins and set aside. Empty rest of the jar into a large bowl. Mix. Now add 2 Tablespoons of oil until well coated. Add 1/3 cup of honey and mix well. Spread into a 9x13 pan and bake at 250 degrees for 40 minutes. Stir the granola around after 20 minutes. Allow to cool completely and stir in the raisins. Store in an air tight container. This can be used either as a cereal or as a topping for yogurt or ice cream. ~ Chef ~

~ Jambalaya In-A-Jar ~

OK I know this one is a little unusual. This will make 3 half-pint jars.

Ingredients: 3 cups of uncooked long-grain rice ~ 3 Tablespoons of dried onion flakes ~ 3 Tablespoons of dried parsley flakes ~ 4 teaspoons of beef bouillon granules ~ 1 Tablespoon of minced dried chives ~ 1 Tablespoon of dried celery flakes ~ 1 1/2 teaspoons of black pepper ~ 3/4 teaspoon of cayenne pepper ~ 1/2 Tablespoon of garlic powder ~ 3/4 teaspoon of dried thyme
Directions: In a large bowl, combine all ingredients listed above. Divide evenly among three half-pint containers (a little over 1 cup in each container).

On the gift tag include: This can be stored in a dry, cool place for up to 6 months. To make Jambalaya: In a saucepan bring 2 cups of water and 1/2 cup of chopped green bell peppers to a boil. Stir in the contents of one jar of the dried mix, return to a boil. Reduce heat, cover and simmer for approximately 20 minutes or until rice is tender. In another saucepan heat 8 ounces of tomato sauce and one pound of fully cooked smoked sausage that has been cut into 1/4 inch slices. Add one pound of medium, peeled, de-veined shrimp and cook until shrimp is pink. Combine both pans. If mixture is dry add more tomato sauce. Tomorrow, Granola In-A-Jar. ~ Chef ~