Baked Crab Rangoon

Recipe from www.kraftrecipes.com

Ingredients

1 can (6oz) white crabmeat, drained , flaked (I used jumbo lump)

4 oz. cream cheese, softened

2 green onions, thinly sliced

12 wonton wrappers (these can be found in the produce section of your grocery store)

Directions

Preheat over to 350 degrees. Mix first 4 ingredients. Place one wonton wrapper in each of 12 muffin cups sprayed with cooking spray, extending edges of wrappers over sides of cups. Fill with crab mixture. Bake 18-20 minutes or until edges are golden brown and filling is heated through. Garnish with green onion if desired.

ENJOY!

Boston Creme Cupcakes

These are absolutely delicious . . . . but beware my version has 4 sticks of butter in them!  

Ingredients

1 pkg. yellow cake mix (I used the butter recipe cake mix but you could use a regular mix w/oil.)

water, eggs, butter (or oil) per cake mix directions

1 large package of instant vanilla pudding

milk

Directions

~Make cupcakes according to package directions. Use liners. Cool in pan to 10 minutes. Transfer to rack to cool completely.

~Prepare large package vanilla instant pudding according to pie directions on package. Use regular or sugar-free. Keep in fridge until ready to use.

Frosting

8 oz. bittersweet or semi-sweet chocolate chips

1 1/2 cups butter (3 sticks) at roome temperature

3 Tbls. light corn syrup

1 cup confectioner's sugar

~Microwave chocolate chips at 10-second intervals, stirring until melted. Cool. Meanwhile, on medium speed, beat butter until light and fluffy. Beat in corn syrup 1 Tbls at a time. Gradually beat in sugar until blended. Beat in chocolate until frosting is smooth. Keep cold while working with cupcakes.

~Transfer pudding into decorator bag. Use plain long tip. Insert tip 3/4 inch into top of center of each cupcake; pipe in pudding. Pipe frosting onto cupcakes using a rosette tip. Keep cupcakes in fridge.

ENJOY!



I'm Back!

So it's been quite a while since I've posted anything on here! We have had so much going on in our house since August. First and foremost I am so happy to report that my husband and I are expecting our first baby in May! I actually found out back in August (the same morning we had an earthquake along the East Coast!) It's a boy, and OH BOY, have we been busy getting his little room ready, as well as finishing our master bedroom! Our due date is May 2nd and we couldn't be more thrilled! At this point . . . . the countdown is on. Here's a sneak peek at the theme in our little monkey's room.

 

Sweet Basil

Since I spoke about lemon basil the other day, let me talk about sweet basil today. There is nothing better than the taste of fresh basil. Especially when you put it together with Jersey fresh tomatoes! I made a few things last week with those lovely ingredients.

Margherita Pizza

It doesn't get any easier than this. My husband and I decided to have a pizza cook off. We wanted to see who could make the best pizza. Of course, only we were the judges, so he thinks his pizza won, but I think mine won!!

Ingredients

~Fresh pizza dough

(They sell this in Shop Rite for $2.99 over near the deli where the store pizza's are in the refridgerated case.)

~flour (for shaping your dough)

~1 Roma tomato, sliced thin

~ Fresh basil leaves, chopped

~ Fresh mozarella

~ EVOO

Directions

1. Preheat the oven to 425 degrees.

2. Using flour, work the dough to get your desired thickness of crust. We actually cut the entire dough ball in half to make two individual pizzas. 

3. Brush a little olive oil over the surface. Top with tomatoes, cheese and basil. 

4. Sprinkle a little more olive oil over top.

5. Bake for 12-15 minutes, or until the cheese is cheese is completely melted and crust is golden brown.

Angel Hair Tomato Basil Toss

Ingredients

~ 1/2 cup olive oil    

          ~ 1 teas. salt                          

                                        ~ 2 cloves garlic, minced                                  

                                 ~ 1/4 teas. coarse ground black pepper

                                       ~ 1/4 cup chopped onions                               

 ~ 1/2 lb. angel hair pasta

                                      ~ 3-4 large tomatoes, peeled and diced         

      ~ grated parmesan cheese

          ~ 2 Tbls. chopped fresh basil



 Directions

1. In large skillet, heat oil. Add garlic and onions; stir-fry for one minute.

2. Stir in tomatoes, basil, salt and pepper; cook 2 minutes, stirring frequently.

3. Prepare angel hair pasta according to package directions; drain.

4. Toss tomato mixture with hot cooked pasta. Serve immediately. Sprinkle with

parmesan cheese.

 Makes 4-6 servings.

**Variation:  Add 6 slices of cooked and crumbled bacon or 1 cup chopped cooked chicken or turkey.

Lemon Basil

Yesterday, while plucking the tiny flowers from my basil plant, I started to think of ways I could use this lemony basil. I thought, "This would probably be tasty muddled in a tall glass of iced tea."     

      So I went to work muddling some basil, mint leaves, lemon wedges and a little simple sugar in a tall glass. Next I added ice and poured in some freshly brewed iced tea. I added a straw and fun little drink umbrella. Presto . . . .a delcious, refreshing beverage. Excellent for a hot day. I can't think of anything that would have made this beverage taste better, except maybe some rum!

     It's a funny thing. . . I bought this basil plant at the grocery store, totally thinking it was your typical, sweet basil. Afterall, the packaging said "BASIL." You know, the kind that just comes wrapped in plastic with roots at the bottom.  Most people probably just sit it on their windowsill in a glass of water and use it immediately. Not me. I decided to plant it. Well it took to my pot and soil very nicely as you can see. The very first time I went to pluck some of these lucious green leaves, I discovered that this is not your ordinary basil. This is lemon basil! You can not believe what a strong lemon scent, as well as taste, this plant has. 

Chicken Satay Sliders



Recipe from Everyday with Rachael Ray August 2011 issue



I was very excited to try these tiny, but very tasty burgers. I've never make "chicken burgers," so I wasn't sure how they would be received by my husband . .. . but he really liked them!! The satay sauce is excellent!

Ingredients

Sauce

~1/2 cup chunky peanut butter (I used creamy)

~1/4 cup apple juice, apple cider or pineapple juice (I used apple juice and added a little more than the recipe called for until I got the flavor I was looking for)

~3 tbsp tamari (dark soy sauce)

~1 tbsp asian chili-garlic sauce or sriracha (I used sriracha)

Sliders

~1 1/2 lbs. ground chicken

~2 scallions, finely chopped

~2 cloves garlic, grated or finely chopped

~1 piece fresh ginger, grated or finely chopped (I used ground ginger, about 1/4 teaspoon)

~S&P

~vegetable oil, for coating

~8 slider-size soft rolls, such as Pepperidge Farm or brioche dinner rolls, split

Toppings

~Shredded cabbage or iceberg lettuce

~Sliced chile peppers, such as fresnos, or thinly sliced radishes

~Fresh mint or cilantro, chopped

We used cabbage, mint and cilantro on our sliders. I think another great topping would be a nice cool cucumber sliced thin. 

Directions

~Preheat an outdoor grill or grill pan to medium-high. Heat the peanut butter to soften in the microwave, in a small pot over medium heat or on the grill. Stir in the juice (or cider) to sweeten, the tamari for salt and the chili-garlic sauce for heat. As I mentioned above, I added a little more apple juice to get the desired flavor I was looking for.

~Mix the meat with the scallions, garlic and ginger; season with salt and pepper. Form into 8 patties and coat with a little oil. Grill, turning once, until cooked through, 6 to 8 minutes. Douce with lots of satay sauce and serve on the rolls with the toppings of your choice.

Enjoy!

Easy Cinnamon Buns



Recipe from the Rowan College Cookbook

This is by far the best cinnamon bun recipe I've ever come across. These are right up there with bakery buns! This recipe is an absolute crowd pleaser. I promise . .. . you won't be disappointed!

Ingredients

• 1 cup raisins
• 1 cup nuts (pecans or walnuts0
• 1 stick of butter, melted
• 1 cup brown sugar
• 1 (3oz) vanilla or butterscotch pudding (not instant)
• 2 to 4 tsp. cinnamon
• 1 (24) count pkg frozen dough balls

Directions

Grease a 10-inch bundt pan well. Sprinkle raisins and nuts around the bottom of the pan. Shake cinnamon over dough balls and arrange in pan. Sprinkle brown sugar and pudding over top. Drizzle melted butter over top. Sprinkle with cinnamon. Cover with cloth and let rise overnight (do not refrigerate). Bake, uncovered, the next day at 350 degrees for 30-40 minutes, until golden. Invert on plate and serve warm.

Enjoy!