Easy Guava & Cheese Empanadas

prep: 20 minutes
bake: 10 to 12 minutes

you’ll need…
48 3-inch round or square wonton wrappers
2 eggs, beaten
8 ounces low-fat cream cheese
8 ounces guava paste, cut into 48 small pieces
nonstick butter spray

let’s get to it…
Adjust oven rack 6 inches from the top. Heat oven to 400°F. Spray a baking tray with nonstick butter spray.
Place 6 wonton wrappers on cutting board. Brush edge of each with egg. Place 1-teaspoon cream cheese and 1-piece of guava paste in center of each wrapper. (If using round wonton wrappers, fold over to make a half-moon and crimp edges. If using square wonton wrappers, fold over one pointed edge to make a triangle and press down to seal. Fold sides down toward center and fold center up.) Brush with egg wash and place on baking tray. Proceed as directed with remaining ingredients.
Spray tops of finished empanadas with nonstick butter spray. Bake for 10 to 12 minutes on top rack of oven until crisp and lightly brown. Serve immediately.

Save-A-Step Gingerbread Skeletons 

prep: 15 minutes (and 2 hours in the refrigerator resting)
cook: 10 to 12 minutes
makes: 12 6-inch Gingerbread Skeletons

you’ll need…
1 package Spice Cake Mix
1¼ cups all purpose flour (plus a little extra for rolling out the dough)
2 large eggs
1/3 cup vegetable oil
1/3 cup dark molasses
3 teaspoons dried ground ginger
1 16 ounce can Ready-to-Serve White Frosting
Candy, cereal and other sweets for decorating

let’s get to it…
Heat oven to 375°F.
Blend cake mix, flour, eggs, oil, molasses and ginger in a large mixing bowl. Remove dough from bowl, divide in half and place in two Ziploc® Brand Storage Bags Gallon size or wrap separately in Saran™ Premium Wrap. Refrigerate at least 2 hours.
Lightly flour a work surface and place half of the dough in the center. Cover with parchment paper or waxed paper and roll dough to ¼-inch thickness. Cut with gingerbread man cookie cutters. Place 1-inch apart on ungreased cookie sheet.
Bake 8 to 10 minutes or until edges begin to brown. Cool in pan for 5 minutes and then remove from pan and cool on a wire rack for at least 30 minutes before decorating.
Spread frosting on each of the cookies and decorate with candy.

Cooking Know How:

• Evenly divide frosting into four separate Ziploc® Brand Freezer Storage Bags and add a few drops of orange, black or purple food coloring to each bag. Reserve one bag for white frosting. Knead the sealed bags to mix the colors completely. Push the frosting into the corner of the bag and snip off a corner and squeeze into a bowl. Use the Ziploc® Brand Freezer Storage Bag as a decorating bag by snipping off a tiny corner: very small for dots, and a little bigger for writing and outlining.

• Use cut up red and black licorice and marshmallows to make “bones” and Red Hots cinnamon candy or frosted cereal for “eyes.”