Pumpkin Wonton Appetizers

I made this one up after having squash ravioli at a restaurant, and you will love it!  It won a Taste of Home contest and works as a snack or dessert, too.  It's the perfect thing to enjoy this time of year, when we can't seem to get enough pumpkin yummies.

This makes 40 appetizers, and 1 & 1/2 Cups of dip, so cut it in half for a smaller crowd.

1 ( 15 oz.) can solid pack pumpkin
1 Cup ricotta cheese
1 tsp. pumpkin pie spice 
1 tsp. salt
40 wonton wrappers
oil for frying

Dip:
1 Cup powdered sugasr
1/2 Cup sour cream
1/2 Cup apricot jam or preserves
1 tsp. cinnamon

1.  In a small bowl, combine the pumpkin, cheese, spice and salt.  Place 1 tablespoonful in the center of each wonton wrapper.  (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water; bring corners to center over filling and press edges together to seal.  Repeat.
2. In an electric skillet or deep fat fryer, heat oil to 375 degrees.  Fry wontons in batches for 30 to 40 seconds on each side or until golden brown.  Remove with slotted spoon or tongs, and drain on paper towels.
3. Meanwhile, in a small bowl, combine dip ingredients.  Serve with wontons.

Spicy Wontons with Red Pepper Apricot Dip

This is the perfect finger food for all you football fans as you watch your favorite teams!  It's also a wonderful party appetizer or simply a delicious snack.  And you know it's good, because I won a trip for four to Hawaii from the National Dairy Council, with this super simple, but knock-out delicious creation. Crispy wontons encase a creamy surprise-- and the dip is out of this world. 

Here's all you need:

48 square wonton wrappers
2 lbs. Jalapeno Montreey Jack cheese, cubed
Vegetable oil for frying
1 Cup ricotta cheese
1 Cup apricot jam
1 Cup bottled roasted red peppers, sliced

1. Wrap each cube of cheese in a wonton wrapper, pinching with moistened fingers to seal seams.  Heat an inch of oil in a large skillet over medium-high heat.  Fry wontons 2 to 3 minutes per side, until golden brown.  Remove with tongs and drain on paper towels.
2. In a blender, whirl ricotta cheese, apricot jam, and sliced peppers until smooth.  Pour into serving bowl as a dip for cooked wontons.  Makes 4 dozen.