Pierogi Wontons

Dinner Ideas, Side, Vegetables, Wonton Wrappers November 6, 2025 Leave a comment

Serves: 6

These pierogi-like dumplings are easy to make—don’t let the wonton wrappers scare you. It’s as simple as stuffing, folding and baking.

Ingredients

  • 2 spray(s) cooking spray
  • 1 medium uncooked potato, peeled and cut into 1-inch pieces
  • 2 garlic clove(s)
  • 2 oz low fat cheddar or Colby cheese, shredded (about 1/2 cup)
  • 2 Tbsp sour cream
  • 24 item(s) wonton wrapper(s), round (about 6 oz total)

Directions

Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.

  1. Combine potato and garlic in a medium saucepan. Cover with water and set pan over high heat. Bring to a boil and boil until potato is fork-tender, about 8 minutes.
  2. Drain and transfer potato and garlic to a large bowl; add cheese and 2 tablespoons of sour cream. Mash mixture together with a fork until lumpy.
  3. Place wonton wrappers on a flat surface. Drop potato mixture by tablespoonful’s onto center of each wrapper.
  4. Moisten edges of wrapper with wet fingers, fold over one side to make a half circle and press sides together to seal. Transfer filled wrappers to prepared baking sheet and coat surface with cooking spray.

Bake until wontons are golden brown, about 15 minutes.

Cooking with Wonton Wrappers

Wonton Wrappers November 6, 2025 Leave a comment
Cooking with Wonton Wrappers

Cooking with Wonton Wrappers

Cooking with wonton wrappers, is a new experience for me.  I was looking on-line for a low calorie ravioli recipe and discovered won-ton wrappers work great for ravioli. Just use like you would traditional pasta ravioli by placing a teaspoon of filling off center, wet the edges with egg wash and bring the corners together and seal for the perfect ravioli. Gently boil in water for 4 minutes, drain and eat immediately.

There are typically four ways to cook wontons—steaming, boiling, baking and frying.

  • To bake a wonton wrapper – Spritz both sides of wonton wrappers with refrigerated butter-flavored spray. Press into mini-muffin cups and bake at 350° for 4 to 5 minutes or until lightly browned, then add filling and bake 5 minutes longer.
  • You can also steam filled wontons, but they won’t have the same crispy texture as the baked ones. Simply steam 3 to 5 minutes in a steamer basket lined with lettuce leaves (to prevent them from sticking).
  • To boil, simmer stuffed wontons for the same amount of time in a pot of water.

One thing to remember when using wonton wrappers is that they are delicate and dry out quickly. To avoid having them dry out and crack, place a clean damp towel over the opened package of wontons while using them…and an additional damp towel over the finished wontons until serving.

Chocolate and Banana Wontons

Dessert, Lite and Weight Watcher Recipes, Weight Watcher Friendly, Wonton Wrappers November 6, 2025 Leave a comment
Chocolate Banana Wontons

Chocolate Banana Wontons

What a tasty dessert.  Use good quality dark chocolate chips and enjoy. The time-honored combination of sugar-sweet bananas and creamy chocolate provide the filling for this mouthwatering dessert.

Serves: 6

Chocolate and Banana Wontons

Ingredients

  • 2 spray(s) butter flavor cooking spray
  • 1 large banana(s), diced
  • 6 Tbsp mini chocolate chips
  • 24 item(s) wonton wrapper(s), half of a 12 oz package
  • 1 Tbsp powdered sugar

Directions

Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.

  1. In a medium bowl, combine banana and chocolate chips; mix gently.
  2. Place wonton wrappers on a flat surface.
  3. Drop banana mixture by teaspoonfuls onto center of each wrapper.
  4. Moisten edges of wrapper with wet fingers, fold over one corner to make a triangle and press sides together to seal.
  5. Transfer filled wrappers to prepared baking sheet and coat surface with cooking spray.
  6. Bake until wontons are golden brown, about 10 to 12 minutes.
  7. Sift powdered sugar over wontons before serving.

Yields 4 wontons per serving.

Moist Glazed Rum Cake for Holiday Desserts

Dessert November 1, 2025 Leave a comment
Moxy's Glazed Rum Cake

Moxy’s Glazed Rum Cake

I have made this delicious, moist, Bacardi rum cake on many occasions. It makes a dramatic ending to a holiday dinner or any meal. Use dark rum for this cake. After the cake is baked and cooled, spoon about a cup of rum glaze onto the cake. Continue to spoon and spread on cake until absorbed.

After the glaze has had time to soak into the cake, add about a cup of confectioner’s sugar to the remaining glaze to thicken. Drizzle the thickened glaze over the cake for a beautiful presentation. This cake is like eating a big glazed doughnut.

Ingredients
• 1 package yellow cake mix (You just use the cake mix as is, do not add other ingredients listed on cake box.)
• 1 small package of vanilla instant pudding mix.
• 4 large eggs
• 1⁄2 cup cold water
• 1⁄2 cup cooking oil
• 1⁄2 cup dark Bacardi rum

Ingredients for Glaze
• 1⁄2 cup butter
• 1⁄4 cup water
• 1 cup sugar
• 1/4 cup to ½ cup of dark Bacardi rum

Directions:
1. Stir together cake mix, pudding mix, eggs, water, oil and rum.
2. Pour batter into a greased and floured 10-cup Bundt pan
3. Bake at 325 in oven for 1 hour.
4. Cool 10 minutes in pan.
5. Invert onto serving plate and prick top with a skewer.

Make Glaze
1. Melt butter in saucepan.
2. Stir in water and sugar.
3. Boil 5 minutes, stirring constantly.
4. Remove from heat.
5. Stir in rum.
6. Brush glaze evenly over top and sides of cake.
7. Allow cake to absorb glaze.

Icing

1. Add a cup of Confectioners’ sugar to the remaining glaze. 
2. Drizzle on top of cake until all the icing glaze is gone.
3 Sprinkle with chopped pecans or walnuts (optional).

Sweet and Sour Red Cabbage for Special Occasions

Dinner Ideas, Side, Vegetables November 1, 2025 Leave a comment

Growing up in a household with German and Polish cultural influences, I developed a fondness for cabbage dishes. Among these, a traditional German red cabbage recipe stands out as a preferred preparation method. This dish involves simmering chopped onions with red cabbage until tender, incorporating sugar and apple cider vinegar to create a balanced sweet and sour glaze. The resulting vegetable side complements a variety of pork dishes, enhancing the overall culinary experience. This recipe exemplifies the rich culinary heritage of Central European cuisine, emphasizing the use of simple ingredients to produce a flavorful and versatile dish suitable for both everyday meals and special occasions.

Ingredients

  • 2 tablespoons of butter
  • 1 large red cabbage sliced thinly
  • 4 slices of cooked bacon, crumbled
  • 2 tablespoons of sugar
  • ¼ cup apple cider vinegar or red wine vinegar
  • ½ teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper

Process

  1. Cut cabbage into quarters and then slice in thin slices, avoiding the hard core. Slice around it.
  2. Melt the butter in a large pot over medium heat.
  3. Add the onions and sauté until soft.
  4. Add the cabbage, toss to coat with the melted butter and onion. Cover pot and let simmer until slightly wilted. About 5 – 10 minutes. If the cabbage seems dry, add 1/4 cup of water.
  5. Sprinkle the sugar over the cabbage and toss to coat evenly. Add the vinegar to the pot. Bring to a simmer, then reduce the heat to medium low.
  6. Cover and simmer until the cabbage is completely tender but not mushy. Stir often about 30 to 40 minutes total.
  7. Season to taste with salt and pepper.
  8. Sprinkle the bacon crumbles on top before serving.

Hello…

Dinner Ideas October 24, 2025 Leave a comment

It’s been about 13 years since I’ve posted in my Kitchen Moxy blog.  I apologize. Life throws curve balls at you and sometimes you get hit. I just didn’t realize it would take me this long to get grounded again. Please view my already posted recipes, they are yummy and stay tuned for new and improved ones.

I do test my recipes before posting. I will use an interesting recipe found in another publication and if I don’t l like what I taste, I will tweak it to make it “my own.” If I do like what I taste, I will give credit where credit is due. Please feel free to send me recipes you would like me to try, and leave comments in the comment section. 

Thank you,

Monica

Glazed Smokey Links – Appetizer

Appetizers, Fun Stuff December 28, 2014 Leave a comment

Glazed Smoky LinksWhen my children were small we would host our annual New Year’s Eve party with close friends and their children.  The kids decorated the playroom downstairs with streamers, balloons and New Year decorations.  The grown-ups would eat shrimp and fondue upstairs. At midnight the grownups would join the kids in the playroom, open champagne for us and sparkling cider for the kids and bring in the New Year complete with confetti and plastic champagne flutes.  We would pass around fortune cookies and the kids would eat the gingerbread house I made for the holidays.  The New Year always started off on the right note with smiles and friends.  The most popular appetizer among kids were the little smokey links wrapped in crescent rolls. Here is another smoky link recipe.  Pass these around at your party, they are sure to be a hit!  Happy 2015 I hope it is prosperous, healthy and safe for all of us!

Ingredients

  • 1 pound Bacon, Cut Into Thirds
  • 1 pound Smoky Links (small)
  • 1 stick Butter
  • 1 cup Brown Sugar

Directions

Preheat oven to 375F.

  1. Cut the bacon into thirds and wrap each link.
  2. Place all the wrapped links in a single layer in a baking dish.
  3. Melt the stick of butter, add 1 cup of brown sugar and stir until mixed well.
  4. Pour the butter and brown sugar mixture on the links and bacon.
  5. Bake them for about 15-20 minutes and then turn the heat up to 400F for about 5 minutes or longer until the bacon becomes crispy. Watch them carefully because they will burn quick because of the glaze.
  6. Remove from oven, remove from baking dish and place on a plate for serving.

Fluffy Brown Sugar Icing

Dessert, Fun Stuff December 28, 2014 Leave a comment

This frosting would be great on just about anything from gingerbread, chocolate

Brown Sugar Frosting

Brown Sugar Frosting

cupcakes, or even white cake.  If you have a sweet tooth, give this a try!

 

Fluffy Brown Sugar Icing

Yield: makes about 6 cups

Ingredients

  • 1 cup brown sugar (packed)
  • 1/4 cup water
  • 1/2 cup corn syrup
  • 4 egg whites*
  • 2 tsp vanilla

Instructions

  1. Mix brown sugar, water and corn syrup in a medium saucepan. Bring to a full rolling boil. (Be careful, as it will rise, so make sure the sides of your pan are taller). Let it boil at medium to medium high until the syrup drops like a hair from spoon (approximately 10 minutes). Remove from burner and set aside.
  2. Meanwhile, beat egg whites until stiff.
  3. SLOWLY pour the hot syrup in a THIN stream into egg whites, beating constantly. Beat until icing holds peaks, and then blend in vanilla.
  4. Let cool to room temp, then store covered in the fridge until ready to use.
  5. Enjoy!

Oven Cooked Potato Skins

Appetizers, Dinner Ideas July 18, 2014 Leave a comment

 

Oven Cooked Crispy Potato Skins

Oven Cooked Crispy Potato Skins

Crispy cheese potato skins, baked to a crisp, then topped with cheddar cheese, bacon, sour cream and green onions.

  • Yield: Serves 4 to 6.

Ingredients

  • 6 small to medium sized russet baking potatoes (total 3 pounds)
  • Olive oil
  • Canola oil or coconut oil
  • Kosher salt
  • Freshly ground pepper
  • 6 strips of bacon
  • 4 ounces grated cheddar cheese
  • 1/2 cup sour cream
  • 2 green onions, thinly sliced, including the greens of the onions

Instructions:

Preheat oven to 400°F

  1. Rub potatoes with olive oil and bake in a 400°F oven for about an hour until the potatoes are cooked through and give a little when pressed.
  2. While the potatoes are cooking, cook the bacon strips in a frying pan on medium low heat for 10 to 15 minutes, or until crisp. Drain on paper towels. Let cool. Crumble.
  3. Remove the potatoes from the oven and let cool enough to handle. Cut in half horizontally. Use a spoon to carefully scoop out the insides, reserving the scooped potatoes for another use, leaving about 1/4 of an inch of potato on the skin.
  4. Increase the heat of the oven to 450°F. Brush or rub canola or coconut oil (or another high smoke point oil) all over the potato skins, outside and in. Sprinkle with kosher salt. Place on a baking rack in a roasting pan (do not use a cookie sheet, it will warp, use a roasting pan or broiler pan that can take the heat). Cook for 10 minutes on one side, then flip the skins over and cook for another 10 minutes. Remove from oven and let cool enough to handle.
  5. Arrange the potato skins skin-side down on the roasting pan or rack. Sprinkle the insides with freshly ground black pepper, cheddar cheese, and crumbled bacon. Return to the oven. Broil for an additional 2 minutes, or until the cheese is bubbly. Remove from oven. Use tongs to place skins on a serving plate. Add a dollop of sour cream to each skin, sprinkle with chopped green onions. Serve immediately.

Three Cheese Wonton Ravioli

Appetizers, Dinner Ideas, Wonton Wrappers July 11, 2014 Leave a comment

 

Three Cheese Wonton Ravioli

Makes 4 servings

Ingredients

  • ½ cup squeezed, chopped, cooked fresh or frozen spinach
  • ½ cup coarsely grated mozzarella
  • ½ cup ricotta (whole milk or low fat)
  • ½ cup freshly microplane grated Parmigiano-Reggiano plus extra for sprinkling
  • ¼ teaspoon freshly grated nutmeg
  • Kosher salt and freshly ground black pepper to taste
  • 32 square wonton wrappers
  • shredded basil for garnish.

Directions

  1. In a large bowl combine the spinach, mozzarella, ricotta, ½ cup parmesan, nutmeg and salt and pepper to taste.
  2. Working with a few wonton won tons at a time, keeping the others covered, moisten the edges with water.
  3. Put a level teaspoon of the filling in the center of each wrapper, and put another wonton on top.
  4. Press out the air and crimp the edges tightly to seal. As they are filled, transfer the ravioli to a flour dusted sheet pan. Repeat with the remaining wonton wrappers and filling.

Add the ravioli to the pot of boiling water, turn down to a simmer and cook, until just tender, 3 to 5 minutes. Meanwhile, heat the sauce. To serve: divide the ravioli among four shallow soup plates, top with some of the sauce and a sprinkling of the cheese. Garnish with the shredded basil.