Young At Heart Mommy

Managing Motherhood Through Love & Laughter

Savory Saturday: Baked Brown Sugar Chicken Wings + Red Pepper Sauce!

Tonight was “Savory Saturday” at my house thanks to the black hole of amazing-ness known as PINTEREST! Earlier today I came across a mouth watering recipe from a talented blogger named Jackie at Domestic Fits. Check her out because she has endless recipes from appetizers to desserts. She has inspired me to be creative in the kitchen and think outside of my recipe box! I followed her recipe for Baked Brown Sugar Chicken Wings with Red Pepper Dipping Sauce and hoped that mine would turn out just as delicious as hers looked! This recipe will satisfy your sweet and savory cravings. While the outside is sweet and crunchy, you will experience a spicy tang with each bite. These were so delicious! The best part was the crispy brown sugar coating on the outside. Looking for something new to serve on Football Sundays? THIS IS IT!

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Crispy Mini Taco Won Ton Recipe

Ingrediants:
  • Ground Beef (1-2 pounds depending on how many you are serving)
  • Taco Seasoning Mix
  • Muffin or Cupcake Pan
  • Won Ton Wraps
  • Toppings ( Sour Cream, Shredded Lettuce, Hot Sauce, Cheese, Salsa, Guacamole, Beans, etc.) 
“Taco Nights,” are very common and popular in our home, but realistically speaking … they get pretty dang boring after a while. When I was just about to give up on the good old taco, I found a recipe that would add a new twist to one of our favorite meals. All of the ingredients needed for this recipe are the same you would buy if you were making a regular taco. The only extra item needed is the pack of won ton wraps. These can be found in the produce section in the supermarket. You prepare your ground beef the same exact way- brown, drain, and add the taco seasoning. Once it’s simmered and seasoned, you can move on to creating your mini won ton taco bowls.

Spray the pan with PAM to keep the won ton wraps from sticking to the bottom. Place one won ton sheet in each cup and with your finger, gently push down the middle. Your finger is your best tool because using the end of a spoon may cause rips or tears given how thin the won ton sheets are. This step will create the wavy bowl-like shape needed to hold the seasoned meat. 


Fill your mini won ton bowls with the desired amount of ground beef. A spoon full or two should be enough. Make sure not to put too much into each because it will weigh down the bottom. You also want to leave enough room for the tasty toppings to be added! 

Allow the taco bowls to cook for 8-10 minutes. Since the ground beef is already cooked through, you only need the won ton wraps to cook until brown and crisp. While waiting, prepare your toppings and extras. I used sour cream, shredded lettuce, cheese, hot sauce, and salsa. The only thing missing was my favorite- guacamole!

When you notice the edges getting brown, this is a sign that they are just about done. Leave them in for a minute or two more if you want them to be very crispy. Keep in mind that everyone’s oven is different. If you are making more than one batch make sure to keep an eye on the time so you don’t burn them.  These cook quickly.

 After they are cooled off, everyone can add their own toppings! 

For this recipe I used two pounds of ground beef and two taco seasoning packets. This was enough to serve 6 people and we had about 5 leftover. If you are looking for a quick and easy twist to the traditional taco, this is it! It took no time at all to make and everyone loved that they were”bite size.”

Homemade Fried Eggplant Parmesan

Eggplant was never a vegetable in my vocabulary or refrigerator. I have never been a huge veggie person and if I did eat them it was the basics- broccoli, celery, cucumbers, and carrots. This past year I have got myself into expanding my veggie consumption and my new found favorite is- the fried eggplant! Tonight we had Fried Eggplant Parmesan for dinner. I have to thank my mom for getting me hooked on this and it’s seriously GOOD!

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Refreshing Spring Time Treats On A Stick

Fruit Punch Pops
  • 1 cup of seedless green grapes
  • 1 cup strawberries finely chopped
  • 1 cup blueberries
  • 1 1/2 cups of Fruit Punch
  • Popsicle Sticks

Directions:  Combine the fruit in a large mixing bowl. Spoon the mixture into 8 popsicle molds. Fill each mold with enough punch to reach the fill line. Add the popsicle stick and place in the freezer. Freeze for at least 4 hours up to overnight, or until the popsicles are frozen solid. Allow the molds to sit at room temperature for 5 minutes or place under warm running water for 10-20 seconds to remove popsicles.
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