Spinach Artichoke Tartlets!

I love how easy these are! Spinach Artichoke Tartlets are great for any occasion!!

Here’s What You’ll Need:

Wonton Wrappers (found near produce section of a food store; by the tofu)

Spinach Artichoke Dip (pre-made)

Shredded Parmesan

Mini Cupcake Pan

Preheat your oven to 350.

Spray the cupcake pan so the wonton wrapped don’t stick! Then place a wonton wrapper in each one, molding and pressing to fit the sides. I found it easiest to pinch the middle of each edge towards the center to create almost a flower shape.

Bake the Wonton Wrappers without dip for around 6-7 Minutes (so that the wrapper cooks all the way through once you add the dip).

Add about a teaspoon of the dip inside each wrapper and sprinkle a little pinch of cheese over top. Then put them back in the oven for another 8-11 minutes or until the edges have browned up a bit.

Let them sit for a couple minutes, remove from the cupcake pan and enjoy! They are good hot or cold (just be careful not the leave them in the fridge too long! The wonton shell will get soggy.)

Grade:		Cost:		Time:
A		~$15		15-20 Minutes
Level of Difficulty:
Easy
What I Would Change:
Nothing! Easy, fast and delicious! The only thing I would be cautious of is a pre-made spinach artichoke dip that is very watery. It makes the wonton wrappers soggy.
Overall Impression:
Great party appetizer that is easy to put together and easy to enjoy!

Slow-Cooker Sunday: Tomato Basil Parmesan Soup

Welcome to our first Slow-Cooker Sunday! Today I’ll be sharing with you this recipe that I’ve been dying to try since I pinned it. Since I received not one but 2 kinds of slow cookers for Christmas, I thought it was high time I got started. I gathered up my ingredients and decided to throw in some extra tomatoes I already had on hand because I didn’t want them to go bad. (Keeping it real here, guys).

The instructions were really clear so I had no trouble getting the soup together even though I’ve never made a roux before! I love slow-cooker recipes because they are just leave-them-then-love-them easy.  Like the instructions said, I let the veggies, stock and spices mingle for a few hours and made the roux half an hour before dinner. This is what I ended up with:

I was a little nervous for the taste test because I have absolutely no experience making soups and I love tomato soup. I had high expectations! So let me cut to the chase, I loved it! It was creamy, and had great texture thanks to the veggies. It is definitely a step up from canned tomato soup, and thanks to the slow cooker it didn’t really take up much of my time to prepare.  I also thought my love for tomatoes made me biased so I asked my boyfriend (who hates tomatoes) and my sister (who is so/so on tomatoes) to give it a shot and they both liked it. I could see it going well with panini on a cold day as a grown up way to relive those grilled cheese and tomato soup days I had as a kid, but for now I’ll just pack it for lunch!

 

Grade:		Cost:		Time:
B+		$5		Active: 10 minutes Total: 6-7 hours
Level of Difficulty:
This was very easy to accomplish. Good for a fearless beginner.
What I Would Change:
I added diced tomatoes I already had and it added a nice texture.
Overall Impression:
I really enjoyed the soup, but the roux seemed a little intimidating for someone who had never done it.