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Wonton Taco Cups

~ lindy

Wonton Taco Cups

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*1 package Taco Seasoning

*1 pound Lean Ground Beef

*1 teaspoon Dried minced Garlic

*1 teaspoon Dried minced Onion

*Sea Salt and Black Pepper, to taste

*Lettuce, shredded or torn

*Roma Tomatoes, diced

*Black Olives, sliced

*Cheddar Cheese, grated

*Cooking Spray

**1 package Wonton Wrappers (Note: Twin Dragon Wontons are large than Nasoya Wonton Wrapper brands)

*Muffin Tin

*Cooking Spray

*Aluminum Foil

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In a skillet on medium heat add the ground Beef and add 1/2 of the taco seasoning packet, garlic, onion, salt and pepper. Cook ground beef until browned and no longer pink.
Wontons

Place each individual wonton into cooking sprayed muffin tin cup and twist wonton slightly into each cup. Spray each wonton cup lightly with cooking spray (place a piece of aluminum foil over muffin tin to prevent over browning and bake in an 350*F. oven for 5 minutes. Now remove the foil and bake for another 3-5 minutes or until golden brown.

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Assemble the taco wonton cups by adding small amounts of: Cheddar Cheese, tablespoon or so of the ground beef, lettuce, tomatoes, black olives and extra grated cheese for topping.

Wontons baked in muffin tins sprayed with cooking spray.  Then remove from tins and place on a baking sheet to fill with; taco meat, cheese, lettuce, tomatoes and olives.

Enjoy!

Lindy

Fudge Brownie Mint Cookies

~ lindy

When I first made these brownies and took these pictures they turn out a little crispy so I’ve adjusted the recipe so they are soft and more fudge like now, Yum!

Fudge Brownie Mint Cookies

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*10 ounces Dark Chocolate Chips, Ghirardelli 60 percent chocolate

*1/4 cup plus 2 tablespoons extra light olive oil

*1 tablespoon Vanilla Extract

*1/4 teaspoon Cayenne Pepper, optional for a Mexican type brownie

*1 teaspoon Cinnamon

*1/2 teaspoon Sea Salt

*3/4 cup flour to 1 cup

*2 teaspoons Baking Powder

*1/4 cup Special Dark Cocoa Powder

*3 eggs, room temperature

*3/4 cup Brown Sugar

*1/4 cup Sugar

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**Andes Thin Mints, cut into shapes desired for brownie topping

**1 cup Ghirardelli Dark Melting Wafers, melted topping for brownie cookies

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In a double boiler melt the dark chocolate chips. Then add the extra light olive oil, stir to combine. Stir in the sugar, brown sugar and Vanilla.

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In a glass add eggs, and whisk together. Then add to chocolate mixture.

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Sift together in a mixing bowl the flour, dark cocoa powder, baking powder, sea salt, cinnamon and cayenne Pepper.
Bake in an 350*F. Oven for 8-10 minutes. Let cookies cool 1-2 minutes on baking sheet or whoopie/cookie pan. Now add melted wafers and Andes Thin Mints.

Enjoy!

Lindy