Prep time:
15 minutes/ Cook time:
20 minutes
Servings: 50
Ingredients:
- 1 Package Won Ton wrappers
- 3/4 cup(s) of Caramel Sauce
- 1/2 cup(s) of Nutella
- 1/2 cup(s) of Philadelphia cream cheese
- 1 pinch of Granulated Sugar
- Heat oil to 350 in deep fryer or medium heat in pot
- In a small bowl mix (with hand mixer) caramel sauce, nutella, and cream cheese together until smooth.
- Pull out ten won tons at a time and cover with a damp paper towel to prevent drying out
- Place one teaspoon of creamy filling in one won ton wrapper
- Next lightly wet all edges of won ton with water
- Fold upwards each corner of won ton and firmly press each edge to form an "X" shape
- Slowly place in the oil until lightly golden brown
- Place on dry paper towel and lightly sprinkle with granulated sugar.
- Repeat and enjoy
- Prep time: 15 minutes/ Cook time: 12 minutes/ Total time: 27 minutes
- Servings: 16
Ingredients:
- 2 cans of refrigerated crescent dinner rolls
- 4 ounce(s) of Philadelphia cream cheese
- 2 tbsp. of butter
- 3 tbsp. of granulated sugar
- 1 tbsp. of brown sugar
- 1 tsp. of ground cinnamon
- 1/2 cup(s) of cinnamon chips
- 3/4 cup(s) of powdered sugar
- 1 tbsp. of whole milk
- 1/4 tsp. of vanilla extract
- Preheat oven to 350 degrees.
- In a small bowl mix together the softened Philadelphia cream cheese, (melted) butter, sugar, brown sugar, and ground cinnamon till creamy.
- Roll out the crescents and separate. Place about 1 tsp of cinnamon chips on the shortest side of the triangle.
- Add about 1 tsp of the cream cheese mixture on top of the cinnamon chip and roll. (Pinch sides so none of the filling falls out.)
- Place all of the finished crescents on a prepared cookie sheet and bake for 12-15 minutes.
- In a small bowl mix powdered sugar, milk and vanilla to make a glaze. Once the rolls are done take them out and drizzle with glaze.
- Enjoy!
- Prep time: 15 minutes / Cook time: 5 minutes / Total time: 20 minutes / Servings: 25
Ingredient: - 1 baguette
- 8 ounce(s) of Philadelphia Cream Cheese
- 1 cup(s) of frozen chopped spinach (thawed and towel drained)
- 1 cup(s) of chopped artichoke hearts (canned)
- 1/2 cup(s) of grated Parmesan
- 1/2 tsp. of crushed red pepper flakes
- 1/2 tsp. of garlic powder
- 1/4 tsp. of salt and pepper (more for personal perference)
- 1 pinch of smoked paprika (garnish)
- 1 small slice Parmesan (garnish)
- 1/4 tsp. of margarine for each slice of bread
- 8 Campari Tomatoes
- Cut baguette into 1/2 in slices and butter one side.
- Place (butter side down) bread in a large frying pan on medium heat until desired brownness.
- Once toasted place on a plate.
- Heat Philadelphia cream cheese in saucepan over medium heat.
- Add drained spinach and chopped artichokes to cream cheese and stir.
- Once its combined add grated Parmesan, garlic powder, and red pepper to cream cheese mixture.
- Stir
- Add salt and pepper to taste and set aside
- Slice tomatoes (approx 1/4 inch) and place on the toasted bread, then add a tbsp of Philadelphia cream cheese mixture on top of the tomato.
- Garnish with a small slice of Parmesan and smoked paprika.
- ENJOY!
