Buffalo Chicken Cups

Buffalo Chicken Cups

Ingredients:

1 (8 ounce) package cream cheese, softened

1/2 cup Ranch dressing

1/2 cup Buffalo wing sauce

1 cup shredded cheddar cheese, divided

1 1/2 cups cooked and shredded chicken

24 wonton wrappers

1/4 cup blue cheese crumbles


Directions:

Preheat oven to 375 degrees. Spray muffin tin very lightly with cooking spray.

In a medium bowl, combine softened cream cheese, Ranch dressing, wing sauce and 3/4 cheddar cheese (save remaining 1/4 cup for topping). You can soften the mixture slightly in the microwave if needed to make it come together. Stir in shredded chicken.

Start layering your cups. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Spoon about a tablespoon of the chicken mixture. Top with another wonton wrapper and add another tablespoon of chicken mixture. Sprinkle with remaining cheddar cheese and a little blue cheese.

Bake for 18 minutes or until edges are brown. Check cupcakes after 10 minutes into cooking and if edges are browned cover the cupcakes with foil for the remaining cooking time. Remove from oven and let cool for 5 minutes. To remove, use a knife to loosen the edges then pop each cupcake out.

For mini cups: Cut each wonton wrapper into 4 squares. Layer wonton, about 1 teaspoon of filling, wonton, then another teaspoon of filling. Top with shredded cheese and blue cheese. Bake for 10 minutes. Let cool slightly, then remove from pan.

Brie Bites

Brie Bites

Ingredients:

1 Tablespoon butter

1/3 cup finely chopped pecans

1/8 teaspoon cinnamon

1 (8 ounce) package Pillsbury Crescent Rolls

2 Tablespoons brown sugar

1 (8 ounce) wheel of Brie cheese, rind removed, cut into 24 small pieces


Directions:

Preheat oven to 350 degrees F and spray 24 mini muffin cups with cooking spray as well as the top of the muffin pan.

In a small saucepan, melt butter over medium heat and add the pecans. Cook for 2-3 minutes or until the pecans are toasted.

Add the cinnamon and stir. Remove from heat and set aside.

Unroll the crescent dough. Take two triangles and press them together to form a rectangle, making 4 rectangles total. Cut each rectangle into 6 equal squares. Gently press each square into a muffin cup.

Place one piece of Brie into each muffin cup.

Add the brown sugar to the pecan mixture and toss to combine. Place about a teaspoon of the nut mixture on top of the Brie in each cup.

Bake for 12-15 minutes or until Brie is melted and the crescent bites are golden brown.