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    Let's Get This Party Started!
    Let's Get This Party Started!
    Let's Get This Party Started!
    Ebook72 pages41 minutes

    Let's Get This Party Started!

    By Raquel Haggard

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    About this ebook

    This cookbook has recipes to help you celebrate. Chapters include Wonderful Wontons, Dips and Spreads, Finger Foods, What a Crock!, Sassy Salsas, Snack Attack, Sweet Treats, and Festive Beverages. This book was first published as a print book by Aunt Purple's Cooking in 2005. This is the book that started it all!

    LanguageEnglish
    PublisherRaquel Haggard
    Release dateDec 30, 2013
    ISBN9781310235009
    Let's Get This Party Started!
    Author

    Raquel Haggard

    Aunt Purple is the Jesus loving, all the time cooking, sometimes crafting, Fiesta collecting, Texas living, happy wife of a smoking, grilling guru.

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      Book preview

      Let's Get This Party Started! - Raquel Haggard

      1Let’s Get This Party Started!

      Recipes to help you celebrate

      By Raquel Haggard

      Aunt Purple’s Cooking

      Smashwords Edition

      Copyright 2013 Raquel Haggard

      This ebook is licensed for your personal enjoyment only. This ebook may not be re-sold or given away to other people. If you would like to share this book with another person, please purchase an additional copy for each recipient. If you’re reading this book and did not purchase it, or it was not purchased for your use only, then please purchase a copy. Thank you for respecting the hard work of this author.

      This book was previously available in print as Let’s Get This Party Started!, by Aunt Purple’s Cooking.

      Additional ebooks by Aunt Purple are available at Smashwords.com

      Chapter 1 Wonderful Wontons

      Chapter 2 Dips and Spreads

      Chapter 3 Finger Foods

      Chapter 4 What a Crock!

      Chapter 5 Sassy Salsas

      Chapter 6 Snack Attack

      Chapter 7 Sweet Treats

      Chapter 8 Festive Beverages

      Wontons

      Mexican Wontons

      7 oz reduced fat pork sausage

      1 oz light cheddar cheese

      ½ tsp. Chili seasoning

      26 round wontons

      Preheat oven to 350°. Cook sausage until done. Drain. Combine sausage, cheese and seasoning until cheese is just melted. Remove from heat. Divide mixture between 26 wontons. Fold wontons over and place on baking sheet sprayed with cooking spray. Bake until wontons are golden brown, about 15 minutes. Could instead place wontons in a mini muffin pan, add the filling and bake.

      Yield: 26 servings. Per serving= 36 cals., 2g fat, 0 fiber, 3g carb, 2g protein, 92mg sodium

      Crab Rangoons

      ¼ c. green onions, sliced

      2 TB snow peas, chopped

      Dash garlic powder

      6 oz canned crab meat, drained

      4 oz light cream cheese

      2 tsp soy sauce

      24 wonton wrappers

      Preheat oven to 350°. Combine onions, peas, garlic powder, crab, cream cheese and soy sauce in small bowl. Spray baking sheet with cooking spray. Drop crab mixture by the teaspoonfuls onto center of each wrapper. Fold a corner over to form a triangle. Bake until golden brown, 15 to 20 minutes.

      Yield: 24 Rangoons. Per Rangoon= 43 cals, 1g fat, 0 fiber, 4g carb, 3g protein, 116mg sodium

      ** For 48 can use 8 oz cream cheese and 6 oz lump crab meat

      Vegetable Wontons

      3 cups shredded cabbage or coleslaw mix

      2 tsp. Soy sauce

      onion powder to taste

      40 round wonton wrappers

      Spray large skillet with cooking spray. Saute’ cabbage, add soy sauce and onion powder. Place teaspoonful of mixture into each wonton wrapper; fold over. Bake on cookie sheet in oven at 350° for 12 minutes.

      Yield: 40 wontons. Per wonton= 18 cals, trace fat, 0 fiber, 3g carb, 1g protein, 55mg sodium

      ***Add sausage for an egg roll type appetizer 6 oz. Low fat sausage (w/ other ingredients= 28 cal, 1g fat, 0g fiber, 3g carb, 1g protein, 82mg sodium)

      Pumpkin Pie Wontons

      1 c. canned pumpkin

      2 TB maple syrup

      1 TB brown sugar

      1 TB maple flavoring

      2 TB Splenda + extra for sprinkling

      1 tsp. Pumpkin pie spice

      1 tsp. cinnamon + extra for sprinkling

      16 wonton wrappers

      Preheat oven to 400°. In medium bowl mix pumpkin, syrup, brown sugar, flavoring, Splenda, and spices. Spoon 1 tablespoon of filling into the center of each wonton. Fold in half and seal edges. Arrange wontons on ungreased baking sheet. Lightly spray wontons with cooking spray and sprinkle with cinnamon and Splenda. Bake until golden, about 16 minutes.

      Yield: 16 pie wontons. Per wonton = 31 cals, 0 fat, 1g fiber, 5g carb,

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