I copied the recipe below from her site:

* 24 wonton wrappers
* About 2 tbsp of tomato paste
* Garlic Powder
* Italian Seasoning
* About 1 cup baby spinach leaves chopped
* About 3/4 cup bell pepper diced (I used red and green)
* 8 slices of turkey pepperoni diced
* 2 oz of mozzarella cheese

Preheat the oven to 375 degrees.

In a small bowl, combine the cheese, pepperoni, pepper and spinach.

Dap a bit of tomato paste with back side of a teaspoon in the center of each wrapper. Sprinkle with the spices. Create pockets by squishing the filling on the wrapper into a mini muffin pan and pinch the ends together using a dab of water to help them stick.

Bake the bites for about 15 minutes in a preheated 375 degree oven.
Quick Dipping Sauce

Use the remaining tomato paste and warm over medium heat with 1 tbsp balsamic vinegar, 2 oz water, 1/2 tsp garlic powder, and 1/2 tsp of Italian seasoning. The result is a really thick sweet dipping sauce.

1 1/2 pounds ground beef
1 teaspoon onion powder
1 egg
1 cup panko bread crumbs (Japanese bread crumbs)
1 1/2 teaspoons freshly chopped garlic
1 teaspoon Worcestershire sauce
Salt and pepper, to taste
Italian seasoning (marjoram, thyme, rosemary, savory, sage, oregano, and basil)
8 ounces mozzarella cheese, cut into 1/4-inch cubes

Sauce:
2 or 3 (15-ounce) cans tomato sauce
1 (15-ounce) can crushed tomatoes
Italian seasoning, to taste
1 chopped medium onion
1 1/2 teaspoons fresh chopped garlic

Preheat oven to 350 degrees. Line a flat baking sheet with parchment paper. In a large bowl add ground beef, onion powder, egg, panko crumbs, garlic, Worcestershire, salt, pepper, couple dashes of Italian seasoning. Mix thoroughly. Shape into 1-inch balls. Push in to the mixture a cube of cheese. Reshape the meatball. Place on lined baking sheet. Do this until all of the meatballs have been formed. Bake in the oven until browned, about 15 to 20 minutes. If the cheese cube that was used is too big it will melt out of the meatball.

In a crock pot, on medium heat add the tomato sauce, crushed tomatoes, Italian seasonings (to taste) onion, and garlic. Keep hot while the meatballs cook. Add the meatballs once they are done cooking. Serve with toothpicks. The sauce can be heated on stove top.

These days just about every casual dining chain has its version of this appetizer: Spinach and artichoke hearts mixed with cheeses and spices, served up hot with chips or crackers for dipping. I’ve made the rounds and tried most of them, and the recipes are nearly identical. That is, except for this one. Houston’s makes their spinach dip special by using a blend of sour cream, monterey jack cheese and Parmegiano Reggiano — the ultimate parmesan cheese. Parmegiano Reggiano comes from Italy and is usually aged nearly twice as long as other, more common parmesan cheeses. That cheese makes the big difference in this dip. So hunt some down at your well-stocked market or gourmet store, and find out why Houston’s spinach dip is one of the most requested recipe clones at TSR.

One 12-ounce box frozen chopped spinach, thawed
1/2 cup chopped canned artichoke hearts (not marinated)
1 tablespoon chopped white onion
1/4 cup heavy cream
1/4 cup sour cream
1 1/4 cups shredded Monterey jack cheese
1/3 cup grated Parmegiano Reggiano cheese
1/4 teaspoon garlic salt

On the side
Corn tortilla chips

1. Mix together the spinach, chopped artichoke hearts, and onion in a microwave-safe glass or ceramic bowl. Cover bowl with plastic wrap, then cut a small slit in the center of the wrap so that the steam can sneak out. Microwave on high for 4 minutes. Keep spinach covered while you prepare the cream sauce.
2. Combine cream, sour cream, jack cheese, grated Parmegiano Reggiano cheese, and garlic salt in a medium saucepan over medium/low heat. Heat this up slowly for about 10 minutes or until the sauce reaches a simmer and thickens. Just don’t let the mixture boil.
3. Add the spinach mixture to the sauce and continue to heat over medium/low. Cook for about 10 more minutes or until mixture reaches a thick dip-like consistency. Pour into a bowl and serve with tortilla chips for dipping (or crackers, bread, whatever you want). (http://www.topsecretrecipes.com)

Makes 2 cups.

Recreate the popular bean dip at home in just minutes with a food processor — just pour all the ingredients in and fire it up. The best part about this recipe is that we can duplicate the taste of the popular dip without any added fat. If you check out the label of the real thing you’ll see that there’s hydrogenated oil in there. We can avoid this saturated fat without sacrificing flavor with a home clone that’s a perfect healthy choice for dipping.

1 15-ounce can pinto beans, drained
4 bottled jalapeno slices (nacho slices)
1 tablespoon juice from bottled jalapeno slices
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1/8 teaspoon cayenne pepper

Combine drained pinto beans with the other ingredients in a food processor. Puree ingredients on high speed until smooth. Cover and chill for at least an hour before serving.

From: http://www.topsecretrecipes.com

Makes 1 1/4 cup.

This top secret clone of the cheesy appetizer from this 140-unit Mexican food chain is perfect to whip out for your Cinco de Mayo festivities. This recipe will make enough of the spicy cheese concoction perfect for plenty of party-time double dipping. The Anaheim chile has a mild spiciness, so we’ll toss a jalapeno in there for an extra spicy kick. If you can’t find an Anaheim pepper, use any mild green chilies that are available, as long as you get about 1/2 cup of diced pepper in the mix.

16-ounce box Velveeta
3/4 cup whole milk
1 green Anaheim pepper, seeded and diced (about 1/2 cup)
1/4 cup diced white onion
1 jalapeno pepper, seeded and diced
2 teaspoons minced cilantro
juice of 1 lime
1/4 teaspoon dried oregano
1/4 teaspoon ground black pepper (freshly ground is best)
pinch of salt
pinch of dried thyme
2 medium tomatoes, seeded and diced (about 2/3 cup)

Garnish
1/4 cup ranchero cheese, crumbled

tortilla chips for dipping

1. Combine Velveeta and milk in a medium saucepan over medium/low heat. Stir often as cheese melts. Be careful not to burn it.
2. When cheese is melted add the remaining ingredients, but not the tomatoes. Continue to cook over medium/low heat for 7 minutes, stirring often to prevent burning. Stir in tomatoes and remove queso from heat.
3. Pour queso into a serving dish, top with crumbled ranchero cheese and serve with tortilla chips for dipping.

From: http://www.topsecretrecipes.com

Makes about 2 cups.