Parmesan Panko Tortellini Appetizer

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I was getting together with some friends yesterday, and was trying to figure out what to bring. I really like fried ravioli and kind of had a craving. Fried food doesn’t transport well, and I didn’t want to smell like fried food either. I had tortellini in the refrigerator, and thought I might be able to do something baked. They turned out great, and there weren’t any left over. In hindsight, I should’ve made more!

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Ingredients

9oz package cheese tortellini
1 cup panko breadcrumbs
2/3 cup grated parmesan
4 tsp Italian seasoning (I used Tastefully Simple* Italian Garlic Seasoning)
2 eggs
Sauce for dipping (I used Tastefully Simple* Garlic Parmesan Wing Sauce)

Instructions

Cook the ravioli according to the package instructions. Cool over ice for a few minutes, then place the ravioli on a paper towel to get rid of excess water.

Beat two eggs and set aside. Combine breadcrumbs, parmesan, and Italian seasoning in a bowl.

Line two sheet pans with a silicone baking mat or parchment. Coat tortellini with the egg wash, then the breadcrumb mixture, one at a time. Place on on the baking sheet.

Bake at 350° for about 15 minutes, or until the breadcrumbs become golden brown. Transfer to a plate and serve with dipping sauce.

Jalapeno Popper Corn Dip

Jalapeno Popper Corn DipI haven’t posted in a while! Right after I made the mint chocolate chip ice cream in the previous post, our fridge died. We were without a fridge for almost 3 weeks (long story), which resulted in eating out a lot. Then we went on vacation. So now I’m back and ready for more cooking and blogging.

We went to a family cookout today, and I wanted to bring something really easy. We went to the pool earlier in the day, so I was short on time. Tastefully Simple to the rescue! Everyone loved this dip. Pretty sure it was gone within about a half hour.

Ingredients

1 envelope Tastefully Simple jalapeño popper dip mix
1 package cream cheese (8oz), softened
1 can corn, drained
1 cup monterey jack or cheddar cheese

Instructions

Combine all ingredients. Spread dip into a small baking dish. Bake at 350 until it’s hot and bubbly. Serve with tortilla chips.

Mini Chocolate Cakes

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I had a party yesterday afternoon and needed a quick and easy dessert to make. I was already running behind schedule. I had some chocolate pound cake mix, which would be super easy to do something with. (I’m totally serious – you just add butter and water to this magical mix!)

Ingredients

1 package Tastefully Simple Classy Chocolate Pound Cake Mix
¾ cup melted butter
1 cup water
1 package instant vanilla pudding mix
2 ¾ cups heavy cream
¼ cup milk
1 tsp vanilla
¼ cup powdered sugar

If you want to use store bought whipped cream, you don’t need the powdered sugar or vanilla, and you only need 1 ¾ cups heavy cream.

Instructions

Cake

Mix the pound cake mix, melted butter, and water. Grease two 9-inch round pans. I probably would’ve used a jelly roll pan if I had one. Make sure you set your cakes up to bake flat. I have these Wilton bake even strips that go around the pan to promote even baking. A Cozy Kitchen also had a DIY method here. I totally forgot to use the strips, which is why you see some uneven layers in the photo.

Bake at 325 for about 15-18 minutes. I think I did 12 minutes, tested, and put it back for another 5. Like a regular cake, a toothpick will come out clean when it’s done. Don’t be scared if the toothpick comes out clean and the cake still looks a little jiggly in the center.

Cool cakes fully before assembling.

Filling

Beat 1 ¾ heavy cream until it thickens slightly. Add ¼ cup milk and the packet of pudding mix. Beat for 2 minutes. Cover and keep in the fridge until ready to use.

Whipped Cream

Beat 1 cup heavy cream, 1 tsp vanilla, and ¼ cup powdered sugar until it’s a whipped cream consistency with stiff peaks. I could’ve beaten mine for a few more minutes. It wasn’t runny, but it wasn’t quite as stiff as I wanted. Keep it in the fridge until ready to use.

Assembly

Remove the cakes from the pans. (Caution – don’t remove until your cake is fully cooled!) Use a biscuit cutter to cut the cakes into small circular pieces. You can use whatever size cutter you want. The one I used was about 2″ and I was able to get 16 pieces (for 8 cakes). Go smaller if you don’t want people to need a fork.

Use a piping bag to pipe the filling onto each bottom piece. Stack with the top cake piece and top with whipped cream. You could also add some chocolate shavings.