Cameron and I met our friends Kate and Mark on Saturday morning for the 2nd Annual Colorado Courage 5K, a family-friendly run that included kids, dogs, and adults in varying levels of fitness who ran or walked the 5K to raise awareness and funds for the Parkinson’s Diseases Association of the Rockies.
The course looped Cheesman Park, one of my favorite city parks in Denver, with minimal incline and a fair amount of tree shade, all important perks when you’re running during the summer in Colorado.
Until we joined the event on Saturday, I was unaware that not only is Parkinson’s is the second most diagnosed neurological disease in the U.S. (over one million Americans suffer from it), but because it’s not as publicized as some illnesses, research fundraising lags far behind diseases like Alzheimer’s. All proceeds from the race are donated to the Parkinson’s Association of the Rockies.
If you’re looking for a local run that benefits a good cause, consider joining participants the Colorado Courage Run next year. Your donation of money and time goes a long way in bringing attention to the importance of Parkinson’s research.
After a good run, I’m often craving a salty snack to replenish the calorie reserves. Below you’ll find a quick and easy appetizer that’s meant to be shared. I adapted two recipes to my liking, and the results are jalapeño popper wonton cups. Prep took me about 10 minutes, and even with the bake time, you’ll have a plate of appetizers ready to serve within 30 minutes. Keep in mind these are not low-fat, so don’t make a batch when you’re home alone unless you have incredible willpower.
Jalapeño Popper Wonton Cups
Makes 16-20 cups
– 1 package refrigerated square wonton wrappers (You will use 16-20 wrappers.)
- 1 8-oz package cream cheese, softened
- 3 jalapenos, seeds and ribs removed, finely chopped
- 3 green onions, finely minced
- 1/2 cup shredded cheddar cheese
- 1/2 tsp garlic powder
- Olive oil for wonton wrappers
- Coarse salt
1. Preheat oven to 375 degrees F. Brush one side of wonton wrappers with olive oil. Gently press into a non-stick muffin pan, oiled side of wonton wrapper against the pan. Bake in preheated oven for 5 minutes. Remove from oven and allow to cool.
2. In a bowl, combine cream cheese, jalapenos, green onions, garlic powder, and cheddar cheese. Spoon mixture (about 1 TBS each) into the cooled wonton wrappers.
3. Bake for 10 – 15 minutes or until the shells are browned and the filling bubbly. Allow to cool slightly then serve. (To prevent mine from browning too quickly, I covered the filled tins with aluminum foil for the first 10 minutes and then removed the foil for the last 5 minutes, checking on them a few times to make sure they didn’t burn.)