Well, kids we’ve reached that point of cabin fever. Stay tuned to see, will Jessica lose her marbles and dive headfirst into a snowy creek? Will Himself go stir crazy and run screaming through the woods? Only time will tell. So far, we’ve managed to not snipe at each other too terribly, though it may be a near thing, as we run low on things to keep us entertained…
No matter where I am, come the end of January, I am thoroughly sick of winter. Course, every year, February rolls around with stuff to do, like Himself’s birthday and the dreaded V-day with it’s expectations of grandeur, and then before I know it, March is in sight. March may still be snowy and cold, but you can feel that sun powering up as the days get longer and longer.
What’s different, up here is not the cold. C’mon guys, cold is cold. But there’s this gorgeous stretch of woods that my legs just ache to walk through, wildlife that begs to be photographed, and all the chores that come along with a neglected property. Seeing that day after day, and we’re just itching to get out and enjoy it. You can just bet that the minute that thermometer creeps above freezing, or heck even above 20, we’re racing to get the outdoor gear on and head OUTSIDE!
You know what else February brings? Of course you do! It’s the Super Bowl. Now it’s been a good long while since a favorite team of mine made it to the big game, but football is football. Not to mention all the goodies that go along with the big game. These wee tomato cups are just the thing to serve. Tomato, bacon, a hint of pesto and cheese all wrapped up in a crispy shell, YUM! Bonus points: this appetizer can be prepped ahead of time. Just prepare the wonton wrappers and the stuffing. Then when all your guests arrive, fill the cups, pop them in the oven, and then sit back and enjoy the accolades.
Tomato bacon cream cheese cups
24 wonton wrappers (found in the produce section)
4 ounces cream cheese, softened (I opted for tomato & basil, but plain or chive & onion would also work well)
2 teaspoons pesto
¼ cup chopped red onion
⅓ cup crumbled bacon or bacon bits
½ – 1 jalapeno, seeded and diced (optional)
½ cup mozzarella cheese
½ cup parmesan cheese
12 cherry tomatoes, sliced in half lengthwise
Preheat oven to 350 degrees. Separate wonton wrappers and place in ungreased mini muffin to create a cup. Bake unfilled wrappers for 5 minutes.
In a bowl, combine cream cheese, pesto, red onion, bacon, and jalapeno, if desired. Mix well. Add cheeses and stir until combined. Fill baked wonton wrappers ¾ full cream cheese mixture. Bake filled wontons at 350 degrees for 7 – 10 minutes. Remove from oven and top with halved cherry tomatoes immediately. Let cool slightly before serving.
Makes 24 cream cheese cups.
Note: the wontons and filling can be prepared ahead of time. Store tightly covered in the refrigerator. Do not fill wonton wrappers until ready to bake.