Reviewed: Dec. 23, 2012

These went over really well at our Christmas party. Easy to make and very pretty on a plate.

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Reviewer:

MrsFisher0729

Cooking Level: Expert

Home Town: Jonesboro, Arkansas, USA

Living In: Dallas, Texas, USA

Reviewed: Feb. 24, 2012

Made these last night. Yumm my hubby ate six of them. They were quick and easy to make.

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Reviewer:

pba628

Reviewed: Feb. 20, 2012

My hubby said these were really good, but a heart attack in a cup. The only change was to use Ranch dressing with Bacon, because I couldn't find plain ranch.

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Reviewer:

karataronno

Cooking Level: Intermediate

Living In: Winnipeg, Manitoba, Canada

Reviewed: Dec. 11, 2011

This was a huge hit at the party. I used the won ton wrappers and they came out great. I did cook them longer than the 5 minutes - more like 10 so they were brown and formed into a shell. I also used the light ranch dressing which reduced the calories, which is a plus! Everyone really enjoyed this recipe and would use again.

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Reviewer:

Gilta

Cooking Level: Intermediate

Reviewed: Oct. 21, 2011

Great appetizer! I lightened them up by using fat free cheddar and light ranch dressing. Everyone loved this recipe at my bunco night.

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Reviewer:

Krista

Reviewed: Jun. 17, 2011

Good for a basic start. My family and I have been altering this recipe for years to include our favorite goodies. Using ground turkey w/Uncle Dan's ranch packets is a healthier version we serve to those that need to watch their calories. My version includes salad shrimp with sliced cremini mushrooms and diced onion mixed with aged white cheddar and extra sharp cheddar cheese. Then top w/a dollop of my habanero mayo.

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Reviewer:

bryn's cookin daddy

Cooking Level: Intermediate

Home Town: Lynnwood, Washington, USA

Living In: Salem, Oregon, USA

Reviewed: Jun. 2, 2011

Delicious!

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Reviewer:

JENNYBECCA

Reviewed: Apr. 23, 2011

This is one of the easiest appetizer recipes yet it is the one for which I get the most requests. The only change I make is instead of using wonton skins, I use premade phyllo cups. The phyllo cups are lighter and flaky. Also, I really like the Bob Evans sausage....great flavor and not greasy like other sausages.

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Reviewer:

GRRLFRIEND

Reviewed: Feb. 21, 2011

Be aware that there is a lot of grease to drain from the sausage and the cheese combination. I took this to a gathering and they were the first to go. Good combination but only dared to eat one because of the fat content.

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Reviewer:

Erinosu

Cooking Level: Intermediate

Home Town: Dayton, Ohio, USA

Living In: Evansville, Indiana, USA

Reviewed: Feb. 2, 2011

This is the closest recipe I could find to my favorite appetizer. Our version is made with 1/2 cup sweet red pepper and 1 small can sliced black olives. I also find that if you use sharp cheddar cheese instead of Monterrey jack, it not only has a better flavor, but a much more appealing color. I recommend reducing the second baking time to 5 minutes as the corners of the Won-ton wraps will burn if cooked longer. I have made these with phyllo cups as well, but I found that the flaky texture really just competed with the appetizer. The trick to using the won-tons is to not use too much oil. Do not grease or spray the muffin tins ahead of time. It only needs to be lightly moistened with vegetable oil to avoid burning. I don't use a pastry brush either, Try putting a sandwich bag over your hand and dip in the oil and then rub the won-tons with it. These are hot, zesty and always a hit at any party.

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