Bless Your Heart

I had a Pampered Chef party yesterday and it was a big success! I had a really good turn out. Everyone seemed to like each other and chatted away. The food went over well and I got a good amount of sales. I love having parties and putting out food on pretty serving dishes. And a party’s not a party til someone gets naked! In this case it was my potty training nephew Joey who hasn’t quite grasped the idea yet that your pants can rest on your ankles while you take care of business. You don’t have to strip. So he came out of the bathroom bottomless! Molly and Kiki had a great time and loved all the extra attention. Of course I was too busy running around getting drinks and stuff to remember to take any pictures. I hate when I forget pics!

Also,  If you would still like to place an order, it’s not too late!  You don’t want to miss out on the great $10 sale on cookbooks!  Click on this link 
and type in my name as your host.  (email me if you don’t have my last name)
I’m closing my order out this weekend so please try and get your orders in in the next few days. Thanks so much!
I did remember at the last minute to photograph my famous Texi Mexi Chicken Cups. Of course they are in the Tupperware headed for the fridge and not presented with garnish on a platter, but you get the idea. These are always a big hit. So I thought I’d share the recipe. Well, I don’t actually follow a recipe and I’m a terrible measurer so bear with me!
Ingredients:
2 packages of won ton wrappers (usually found in the produce dept. 48 wrappers per package)
1 package Philly cream cheese

2 cans chicken breast (you can use fresh chicken if you want but I don’t have that kind of time)

shredded cheese

lime juice

Southwestern seasoning

garlic

Mix in big bowl chicken (chop it up really well), cream cheese, splash lime juice, forkful of minced garlic or 1 smushed up garlic clove, and Southwestern or Taco seasoning to taste. Get out your muffin pan. Take 2 wonton wrappers. Lay 1 wrapper down over a muffin cup, then the next wrapper on top at an angle. Push the wrappers down into the muffin cup to make the cavity for the chicken. Scoop about a teaspoon of the chicken mixture into each cup. Sprinkle with cheese. Bake at 350-375 (depending on your oven) for 13-17 minutes or until cheese is melted and tips of cups are golden brown.

You can put out a bunch of toppings for the cups from salsa, sour cream, scallions, olives, etc. And you can always up the heat quotient by adding hot sauce and jalapenos. These cups are easy to make, look great, and reheat well so you can make them the night before then just nuke for about 45 seconds.

Crowd pleaser!