Crab Filled Crescent Wontons Recipe

Crab Filled Crescent Wontons Recipe

Ingredients:
  • 1-8 oz. tube crescent roll dough
  • 3 oz. cream cheese, softened
  • ¼ cup mayonnaise
  • ¾ cup cooked crabmeat, chopped
  • 2 green onions, chopped
  • ⅛- 1/4 teaspoon cayenne pepper
  • salt and pepper, to taste
Directions:
  1. Heat oven to 375°F. Spray cookie sheet with cooking spray. Unroll dough on work surface. Pinch seams to seal and roll with a rolling pin to create an even rectangle. Cut into 6 rows by 4 rows to make 24 squares.
  2. In small bowl, mix cream cheese, mayo, crabmeat, onion, and red pepper. Salt and pepper to taste. Divide crab mixture evenly among the squares, dropping it by spoonfulls that are ½ inch from 1 corner of each square. Starting with same corner, fold dough over filling, and tuck end tightly underneath filling; continue rolling to within ½ inch of opposite corner. Roll opposite corner of dough over roll; press to seal. Place on cookie sheet. Brush with egg white, if desired.
  3. Bake 10 to 15 minutes or until golden brown. Remove from cookie sheet. Serve warm.
 

Chicken Tamale Casserole

Chicken Tamale Casserole

Ingredients:
  • 1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese ( I used reduced fat 2% blend)
  • ⅓ cup fat-free milk
  • ¼ cup egg substitute
  • 1 teaspoon ground cumin
  • ⅛ teaspoon fresh red pepper
  • 1 (14¾-ounce) can cream-style corn ( I used regular corn – I hate cream corn)
  • 1 (8.5-ounce) box corn muffin mix (I used Jiffy)
  • 1 (4-ounce) can chopped green chiles, drained
  • Cooking spray
  • 1 (10-ounce) can red enchilada sauce (such as Old El Paso)
  • 2 cups shredded cooked chicken breast ( I used a rotisserie chicken )
  • ½ cup fat-free sour cream
 Directions:
  1. Preheat oven to 380°.
  2. Combine ¼ cup cheese and next 7 ingredients (through chiles) in a large bowl,stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.
  3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork;
  4. pour enchilada sauce over top. Top with chicken (I also added about 3 Tablespoons of the enchilada sauce to the chicken to moisten it a bit; sprinkle with remaining ¾ cup cheese.
  5. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes.
  6. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.
 
in Breakfast.

Cheese & Bacon Breakfast Muffins

Cheese & Bacon Breakfast Muffins

Ingredients:
  • 1 package of Pillsbury Biscuits (10 biscuits)
  • 5 slices of bacon (cooked and cut into pieces)
  • 4 eggs scrambled
  • 5 cheese slices
  • 1 egg yolk
  • 1 tbsp. water
  • Pepper to taste
Directions:
  1. Preheat oven to 375F.
  2. Using a rolling pin or your hands flatten each biscuit.
  3. Top each biscuit with a spoonful of egg, a spoonful of bacon and ½ slice of cheese.
  4. Pull up on each corner to form into a ball, pressing together at the seam.
  5. Place in greased muffin tins.
  6. Lightly whisk water into egg yolk and brush over each muffin.
  7. Top with pepper to taste.
  8. Bake for 13-15 minutes.
  9. Let cool on baking rack and serve warm.
 
in Breakfast.

Grilled Cheese with Tomato and Pesto

Grilled Cheese with Tomato and Pesto

Ingredients:
  • Bread (I used white, but the original recipe uses sourdough which I bet is scrumptious)
  • Mozzarella cheese (that you can slice to desired thickness)
  • Tomatoes
  • Pesto sauce (I used store bought for convenience, but this link has a recipe)
  • Salt and pepper
  • Olive oil
  • Turkey (optional)
Directions:
  1. Drizzle a frying pan or panini press with olive oil.
  2. While that is warming up, spread one side of each sandwich with pesto.
  3. Slice cheese and tomatoes to desired thickness, and add to the sandwich.
  4. Top with salt and pepper, and a second slice of bread, and you are ready to “grill.”
  5. I just used my all purpose skillet and pressed the sandwiches down with a lid. (Make sure to get olive oil on both sides of the sandwich)
  6. Lightly toast on both sides over medium heat until the cheese gets all nice and melted.
  7. I also tried one with turkey in it, and it was awesome!
 

Easy Cinnamon Rolls

Easy Cinnamon Rolls

Ingredients
  • 1 (1/4 ounce) package active dry yeast
  • 1 cup warm milk
  • ½ cup granulated sugar
  • ⅓ cup butter
  • 1 teaspoon salt
  • 2 eggs
  • 4 cups flour

Filling:

  • 1 cup packed brown sugar
  • 2½ tablespoons cinnamon
  • 2 tablespoons flour
  • ⅓ cup butter, softened
  • Icing:
  • ½ cup butter
  • 1½ cups powdered sugar
  • ¼ cup cream cheese
  • ½ teaspoon vanilla
  • ⅛ teaspoon salt
Directions:
  1. For the rolls, dissolve the yeast in the warm milk in a large bowl. Add sugar and 1 cup of the flour. Stir gently, cover and set aside to rise until double in size, about 30-45 minutes.
  2. Add butter, salt, eggs, and remaining flour, mix well.
  3. Turn the dough out onto a lightly floured surface and knead about 5 minutes. Dough will be slightly sticky.
  4. Place in a greased bowl, cover and let rise in a warm place (I put mine in the microwave) about 1 hour or until the dough has doubled in size.
  5. IF YOU HAVE A BREAD MACHINE: Skip the above steps and put ingredients in according to the machine’s directions. Put on the ‘dough’ setting.
  6. Punch dough down and roll out on a lightly floured surface, until it is approx 21 inches long by 16 inches wide. It should be approx ¼ thick.
  7. To make filling, combine the brown sugar, cinnamon and flour in a bowl.
  8. Spread the softened butter over the surface of the dough, then sprinkle the brown sugar mixture evenly over the surface.
  9. Working carefully, from the long edge, roll the dough into a cylinder.
  10. Place seam-side down on a flat surface. Cut the dough into 1¾ inch slices, and place in a lightly greased baking pan (I usually don’t measure the slices, I just cut it into 12 even pieces). You want the rolls to be barely touching, not too crowded. If you’re pan isn’t big enough, just put some in another pan.
  11. Let rise until almost double in size, about 30 minutes (If not baking immediately, cover with plastic wrap and refrigerate overnight. Allow to return to room temperature before baking).
  12. Bake at 375 F for 20-25 minutes or until just golden.
  13. While the rolls are baking combine the icing ingredients. Beat well with an electric mixer until fluffy. I suggest you make the icing fresh so it’s smooth and fluffy. I made it the night before and stored it in the fridge and I ended up having to add milk and mix again for it to soften up.
  14. When the rolls are done and cooled slightly, spread generously with icing.
 
in Desserts.

How To Make A Holiday Chocolate Bowl

Melt at least Two different types of chocolate into separate bowls. Blow up a balloon and tape it to a bowl. Pour 1st layer of melted chocolate over the balloon. Set the balloon in the refrigerator to harden the chocolate. After the chocolate has hardened, pour the next layer over the 1st layer. Set that in the refrigerator and let it harden some more. Once it is solid, remove from the refrigerator and “pop” the balloon. Carefully remove the bowl and the balloon and Voila! You have a most delicious chocolate bowl to hold those halloween treats.

 
in Desserts.

Peanut Butter Balls Recipe

Peanut Butter Balls Recipe

Ingredients:

3 lbs. powdered sugar
1 lb. margarine or butter
4 cups peanut butter
3 packages chocolate chips
⅓ cake paraffin wax

Directions:

Heat the chocolate chips and paraffin wax in a double boiler until they melt. Combine the powdered sugar, margarine, and peanut butter in a large bowl and mix them with your hands until everything is well blended. Chill for 1/2 hour. Roll the dough into balls and chill them. Then, dip the balls into the melted chocolate, and cool them on wax paper. Store the peanut butter balls in the refrigerator, and try not to eat them all in one sitting!

This recipe makes around 175–200 balls depending on how big you roll them (and how many you eat while making them).

 
in Breads.

Homemade Olive Garden Bread Sticks

Homemade Olive Garden Bread Sticks

Ingredients

  • 1 cup + 2 Tbsp warm water (110 – 115 degrees)
  • 1 1/4 tsp active dry yeast
  • 2 Tbsp granulated sugar, divided
  • 3 – 3 1/4 cups all-purpose flour
  • 1 3/4 tsp salt
  • 3 Tbsp vegetable oil

Topping

  • 2 Tbsp margarine or butter
  • 1/2 tsp salt
  • 1/4 tsp garlic powder

Instructions

  1. In the bowl of an electric stand mixer, whisk together warm water, yeast and 1/2 tsp granulated sugar until yeast has dissolved. Allow to rest 10 minutes. Add in remaining 1 Tbsp + 2 1/2 tsp granulated sugar, 1 1/2 cups flour, 1 3/4 tsp salt and vegetable oil, then fit mixer with paddle attachment and blend mixture until well combine. Switch mixer to dough hook attachment, add in remaining 1 1/2 cups flour and knead mixture on low speed, adding up to 1/4 cup additional flour as needed, and knead until dough is smooth and elastic (dough should pull away from sides of the bowl but should still be slightly sticky). Transfer dough to a large buttered mixing bowl, cover with plastic wrap and allow to rest in a warm place free from draft until double, about 1 1/2 hours.
  2. Punch risen dough down, divide into 12 equal portions (2 ounces each by weight), keep them covered with plastic wrap as you work. Roll each piece into a 9 inch rope on a lightly floured surface, then transfer to two Silpat lined or buttered cookie sheets. Cover and let rise 1 hour. Preheat oven to 425 during the last 10 minutes of rising.
  3. Bake in preheated oven 11 – 13 minutes until golden (I actually broiled mine during the last minute for a perfectly golden crust). Meanwhile, in a small bowl whisk together 1/2 tsp salt and garlic powder. Remove breadsticks from oven and run a stick of margarine or butter over hot breadsticks and immediately sprinkle with salt mixture. Serve warm or allow to cool and store in an airtight container.
 
in sides.

Baked Avocado Fries

Baked Avocado Fries

Ingredients:
  • 3 ripe (but not overripe) avocados
  • ½ cup all-purpose flour
  • Salt and black pepper
  • 2 eggs – see Notes for substitute to veganize
  • 1½ cups panko breadcrumbs
  • 1 Tbsp butter or margarine, melted
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp paprika
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
  • Cooking spray
Directions:
  1. Preheat oven to 450 F. Line a baking sheet with foil and place a wire rack on the sheet. Set aside.
  2. Slice avocados lengthwise – for three avocados, you’ll get 20-22 fries.
  3. Set up three bowls in an “assembly line” (prepare your best Laverne and Shirley routine). In the first bowl, place the ½ cup of flour and add a pinch of salt and a few grinds of black pepper.
  4. Crack the eggs into the middle bowl and beat lightly.
  5. In the last bowl, combine the panko and melted butter and mix with your fingers to coat. Add garlic powder, onion powder, paprika, salt, and pepper and stir to combine.
  6. Dredge each avocado slice through the flour, and then the beaten egg. Coat thoroughly with the panko and place on the wire rack. Spray lightly with cooking spray.
  7. Bake for 20-25 minutes, until panko is lightly browned. Cool for about ten minutes and serve with dipping sauce of choice.