Baked Crab Rangoon

15 won ton wrappers

1 (8 ounce) package vegetable cream cheese, softened

1 (3.53 ounce) pouch crab, drained

1/4 cup sweet and sour sauce

Preheat oven to 350 degrees.  Lightly coat won ton wrappers with cooking spray.  Press won ton wrappers into mini muffin cups.  In small bowl, combine cream cheese and crab.  Mix well.  Spoon mixture into won ton wrappers.  Top with sweet and sour sauce.  Bake 8 to 10 minutes or until golden brown.

I love to go to a Chinese restaurant and order Crab Rangoon.  This baked version is so easy to make and has all the flavor my local restaurant has, but without the hassle of trying to fold them up and deep fry them.  When I have deep fried them in the past, the filling in some of the Rangoons would spill out, leaving me with empty won ton wrappers.  With this recipe, each one comes out perfect every time!

Follow me on my Facebook page!

Visit my friends blogs!

GINGERLOCKS' KITCHEN, will become one of your favorite blogs! Stop by Jordan's blog and take a peek! 

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

Crazy Crab Dip

Crazy Crab Dip

1 (8 ounce) package cream cheese, softened
1 cup French onion dip
1 (16 ounce) package imitation crab, chopped

In large bowl, combine cream cheese and onion dip. Mix well with an electric mixer.

Add imitation crab.  Mix well.  Serve with crackers.

This is a great make ahead dip for your Christmas or New Year's party.  No one will guess that you saved a few dollars by making it with imitation crab.

You can find this recipe on page 14 of my new cookbook, 

ULTIMATE BUSY WOMAN'S COOKBOOK

3 & 4 INGREDIENT RECIPES.

My new cookbook is available at schools, businesses, hospitals, and book fairs in cities across the United States.  Be sure to pick up a copy or two, when you see them.  They make great gifts!

Check back on Tuesday,
for my Tuesday's Tips & Tricks post! 

Follow me on my Facebook page!

Visit my friends blogs!

GINGERLOCKS' KITCHEN, has become one of your favorite blogs! Stop by Jordan's blog and take a peek!

You will love Bo and his blog,  Bo's Bowl.  Not only does he host great giveaways,  his recipes are incredible!  One visit to his blog and you will see why I faithfully follow it.

Also visit my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!

Recipe: Baked Crab Rangoon

Baked Crab Rangoon

15 wonton wrappers

1 (8 ounce) package vegetable cream cheese, softened

1 (3.53 ounce) pouch crab, drained

1/4 cup sweet and sour sauce

Preheat oven to 350 degrees.  Lightly coat wonton wrappers with cooking spray.  Press wonton wrappers into mini muffin cups.  In small bowl, combine cream cheese and crab.  Mix well.  Spoon mixture into wonton wrappers.  Top with sweet and sour sauce.  Bake 8 to 10 minutes or until golden brown.

I love to go to a Chinese restaurant and order Crab Rangoon.  This baked version is so easy to make and has all the flavor my local restaurant has, but without the hassle of trying to fold them up and deep fry them.  When I have deep fried them in the past, the filling in some of the Rangoons would spill out, leaving me with empty wonton wrappers.  With this recipe, each one comes out perfect every time!

Recipe can be found on page 144 in, 

MY KIND OF COOKING COOKBOOK.

The Clay County Fair is winding down.
Today I will be judging my last cooking contest.  On Saturday, I have my final 

radio interview with George on 107.7 KICD-FM.  

Then on Sunday, it is all over.  

I am going to feel just like the little fair goer, come Sunday!

Check out my blogging buddy, Bo's Blog (say that three times fast), Bo's Bowl.   Not only does he have great giveaways,  his recipes are incredible!  One visit to his blog and you will see why I faithfully follow it.

  

Also check out my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!