Cream Cheese Wontons

Every time I get Chinese food, I get wontons. They can be crab rangoon, cream cheese, or even those dessert-y cinnamon ones some places have. But no matter what, I have to have them. They're addicting. Even my kids love them!

Since moving (different story for a different day), we have been very consciously trying to eat out less. It's actually not all that difficult because the only place to eat within a 25 minute radius is pizza from a gas station (now, I am not dissing that pizza. It is actually AWESOME. And we do go there about once a month to treat ourselves). So I have to recreate some of our favorites at home. Most things are a little difficult when you only have one burner (think hot plate--it can't boil a pot of water if the pot is big) and no oven (but yes, a toaster oven. A very old, very small toaster oven!)

I bought wonton wrappers the other day to use up the crab that the kids stopped eating. By the time the wrappers made it home, the kids ate up the crab. How does that happen??

So I got a little more basic and did cream cheese wontons.

1/2 pack of wonton wrappers (I believe it was a 48 wrapper pack)
a couple dashes of garlic
a couple dashes onion powder (if I had them on hand, I would've used green onions or chives)
2 packs of (softened) cream cheese

Mix the garlic, onion powder, and cream cheese until well combined. Add a dollop of mixture into center of wonton wrapper. Dip your fingertip in a little bowl of water and wet the edges of the wonton wrapper. Fold as you wish (I made little envelopes, some people do triangles, and some people can master the true wonton shape).

Put in toaster oven at 350 until browning (ten minutes? I kind of lost track of time doing these). Let cool (because they will be CRAZY hot!) and enjoy!

Huge hit with myself, kids ate them, husband tolerated them (but in his defense, he doesn't really like wontons anyway). I personally think they were better than the take-out ones (but isn't homemade stuff usually better anyway?)