Saturday, November 1, 2014

NOT Crab but BACON RANGOON PILLOWS (baked) - 52 Appetizers and Catering Recipes

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It's been quite a couple of weeks here in God' Country (you know,Kansas)...  Our beloved Kansas City Royals caught their magic in a bottle and made it to within 90 feet of winning the World Series.

Like many in the area, I hosted my own watching party for the series.  These little gems were served up as Appetizers...

While hopes were high.  Notice the cheap seats in the back starting the wave!

Sigh... It didn't take too long before our hopes and dreams were crushed... Take a look at that same back row for a contrast in moods...


Even at 6 months the youngest of Royals Fans (my Grand Nephew, Remy) were simply stunned.  You can practically see the chin quivering and the tears welling as the realization of the night sets in.  It wasn't just Remy, you should have seen my chin.


Aaah Well, just wait til next year when my truly Beloved Chicago Cubs will be playing these self same Amazing Royals in the 2015 Fall Classic.

Hope springs eternal.

But at least the food was World Series caliber...

Like these little pillow appetizers.  This is a very handy recipe and appetizer idea to keep in your repertoire.  In the past I have stuffed these pillows with lots of things.  Practically anything bake-able.  I even made little hand held Lasagna appetizers.

But that's a tale for another time.

Today's appetizer was all about the Royals and all about Kansas City.  So...


This is a basic Crab Rangoon (classic of the Chinese Take Out World) recipe.  Just Bacon in place of Crab.  BUT also Baked (Ahh, the illusion of Health (Hope always springs eternal).

Just a couple of tricks to keep in mind...

Use Spray Olive Oil (in a can next to the Pam).  This coats the won tons in Olive Oil so they crisp up.

And if you notice the photos, there is a dark line running from the center to the corners.  This is where the won tons were dipped in a beaten egg.  This Egg Dip also helps seal the innards into the pillows.  It will take some practice, but soon you will be able to bring the corners up together to the center and press just the edges (the wet parts gooey from the egg dip) together.

This is an important step as it keeps the baking Rangoon part from oozing out.

So, keep these little gems in mind for any Appetizer occasion (Parties... Catering... Maybe even for a watch party for the Chicago Cubs versus the Kansas City Royals in the 2015 World Series.

'Cause Hope does Spring Eternal!

OK... Here's what I did...

BACON Rangoon (Baked)

  • 8 Ounces (1 Brick) Cream Cheese, Softened to room temperature
  • 1 TBS Red Onion (Minced fine)
  • 1 tsp Worcestershire Sauce
  • Pinch Freshly Ground Black Pepper
  • 3 Scallions (Green Onions) Sliced, Especially the Green Parts
  • 1 Large Clove Garlic, Minced Fine
  • 4 Slices Thick Cut Bacon, Fried crispy and chopped minced
  • 1 Large Egg, Beaten
  • 1 Package Won Ton Wrappers
  • 1 Can of Cooking Spray (like Pam) IMPORTANT, the Olive Oil Spray
Cooking Directions
  1. Pre-heat the oven to 350 degrees.
  2. First, Make the filling...In the Bowl of a stand mixer combine the Cream Cheese, Red Onion, Worcestershire Sauce, Black Pepper, Scallions, Garlic and minced bacon. Stir with paddle attachment until thoroughly mixed.
  3. Next, Prepare an assembly line... Lay out your won ton wrappers and a bowl of the filling ... Beat the egg and put in a small bowl (like a Ramekin or Mis en Place Bowl) and the bowl of filling. Also a prepared cookie sheet (either lined with parchment paper or a Silpat).
  4. Dip each of the four edges of a Won Ton Wrapper into the beaten egg just a fraction of an inch. BUT it is important that all 4 edges have an egg coating on both sides.
  5. Lay the dipped Won Ton Wrapper flat, add a tsp of the filling. Bring all four corners together in a peak. FIRMLY press the edges together (the egg dip will make them stick. It takes practice but soon you will have all the Won Tons filled and sealed. It is important that all the edges are firmly pressed together to prevent any leakage as they cook.
  6. Once you have a tray full, take the Olive Oil spray and spray the filled Won Ton Pillows generously on all exposed sides.
  7. Bake for about 10-15 minutes. The fraction of an inch that was dipped in egg wash will take on a caramelized dark brown color (just short of burnt looking), The remaining exposed Won Ton will get a golden brown and delicious coloring.
  8. Serve Warm (or cooled to room temperature) and ENJOY!


So,  I am pleased to list this as one of my Growing list of  "52 Appetizers Recipes"!!!

From Dips and Salsas to everyone's favorite, Deviled Eggs; Appetizers will set the mood for something special. And make enough different ones and you have a Tapas Meal!

Links include Dips (Take a Look at the WORLD's BEST Guacamole recipe (and world's easiest to make), Salsas, Grilled Bites, Watermelon Art, and of course something with a spectacular presentation and taste... Take a look, something to match any occasion...


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  • 1 comment:

    1. Ha ha ha that picture of poor Remy is a classic - one for the ages. As are these magical bacon rangoons! Genius! A must try.