Buffalo Chicken Wonton Cups and Birthdays!

(Please ignore the x-mas napkin)

I can't believe it's already a new week again, what happened to the weekend?  I'm not complaining though, because I honestly like Monday's and this isn't any ordinary Monday either.  It's January 13th, which means it's my older sister Shannon's birthday!  "Happy Birthday Shanny!" 

I really wish I could be with her to help celebrate; but she's been sailing around Hawaii and French Polynesia for the past 30 days (If I sound jealous, I am, which is why I wish I could be there too to help celebrate).  Today also happens to be my friend Brad's birthday, "Happy Birthday Brad!"

On that note, birthdays seem to be popping up everywhere; January is a busy month!  I actually made two birthday cakes over the weekend, for two different parties that were going on.

In addition to baking birthday cakes, I also prepared some buffalo chicken wonton cups to take as a little appetizer to yet another birthday party.  These personalized little cups are always a huge hit and super easy to make!  Enjoy!

Buffalo Chicken Wonton Cups
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Makes about 18 cups
Ingredients:
2 large cans chunk chicken
2 blocks 1/3 less fat cream cheese
3 TBSP. Hidden Valley Ranch Dressing
3 cups shredded cheddar cheese, divided
½ - 1 cup Franks Red Hot Sauce
1 package wonton shells

Directions:
Preheat oven to 375 degrees and spray a muffin tin with a nonstick cooking spray; set aside.

In a large skillet, over a medium heat, add in the chunk chicken and breaking apart into bite size pieces and stirring around.  Continue to cook until just warm, 2-4 minutes.  Add in the blocks of cream cheese and stir around, with the chicken, until melted and mixed together.  When ready, pour in the ranch dressing, Frank’s Red Hot sauce, and 1 ½ cups of the cheese.  Stir those ingredients around until the cheese is melted and everything is nicely combined.

To assemble:
Begin by placing a wonton shell into the bottom of each well of the muffin tin.  After that, add on about a TBSP. of the chicken mixture and top with a little cheese.  Next, place over the chicken and cheese another wonton shell, making sure to press it down around the filling (almost so that it looks like a piece of ravioli).  Now, place on top of the wonton another TBSP. of the buffalo chicken mixture and then sprinkle on some more cheese.

When ready, place the tin into the oven and bake for 10-12 minutes, or until the edges of the wonton wrappers start to turn a nice brownish color.

Optional Garnish Ideas:
Blue Cheese or Feta crumbles
A slice of celery