1-8 oz. tube crescent roll dough
3 oz. cream cheese, softened
1/4 cup mayonnaise
3/4 cup cooked crabmeat, chopped
2 green onions, chopped
1/8- 1/4 teaspoon cayenne pepper
salt and pepper, to taste
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.
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 1/2 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 1/2 inch of opposite corner. Roll opposite corner of dough over roll; press to seal. Place on cookie sheet. Brush with egg white, if desired.
Bake 10 to 15 minutes or until golden brown. Remove from cookie sheet. Serve warm.
3 packets of active dry yeast
3/4 cup water (110 degrees)
6 1/2 cups flour
3/4 cup instant nonfat powdered milk
7 TBSP granulated sugar
7 TBSP vegetable oil
1 1/2 cups water (room temperature)
1 1/4 lb American Cheese (Velveeta)
butter (brush on after baking)
Mix yeast with 3/4 cup warm water, let sit 5 minutes
Sift flour, powdered milk and sugar together
Add vegetable oil, mix well
Add water, mix well
Add dissolved yeast, mix well
knead about 8 minutes until dough is smooth and elastic
Divide into 2 equal parts and let rise in warm place for an hour.
On a lightly oiled half sheet pan (17x12x1), stretch one ball of dough evenly to the edges. Top with sliced cheese and stretch 2nd ball of dough over the top. Seal the edges and let rise again till doubled in size (30-60 minutes).
Bake 18-20 minutes at 400 degrees.
Brush with butter…then do your best to control yourself and let it cool slightly so the cheese doesn’t weld itself to the roof of your mouth and cause the type of injury that will not allow you to fully enjoy it
1 cup cooked chicken breast, diced (any leftover chicken works)
1 (10 1/2 ounce) can reduced-fat cream of chicken soup
2/3 cup shredded low-fat cheddar cheese
1 1/2 c. frozen veggies, thawed (I used 1 c. corn, peas and carrots & 1/2 c. broccoli)
1 teaspoon dried parsley flakes
1 teaspoon of minced onion
1/4 teaspoon black pepper
1/2 teaspoon salt
*Preheat oven to 400 degrees.
Cook the chicken however you like, then cut into small pieces
Separate biscuits and place each biscuit in a cup of a lightly greased 12-hole muffin pan, pressing dough up sides to edge of cup.
In a medium bowl, combine chicken, chicken soup, veggies, cheddar cheese, parsley flakes, and black pepper. Mix well to combine.
Evenly spoon chicken mixture into prepared biscuit cups.
Bake for 12 to 15 minutes or until golden brown.
Remove from oven. Place muffin pan on a wire rack and let set for 2-3 minutes. Serve at once.
1 pkg egg roll wrappers
1 jar pickle spears
1 pkg thin sliced ham, beef or turkey
1 pkg cream cheese
Heat oil in a shallow pan.
Layer an egg roll wrap diagonally with slice of meat, cream cheese and a pickle spear. Roll as you would an egg roll (from the diagonal, tucking in the sides as you roll.) Lay in pan, seam down then turning till cooked golden brown.
Dip in salsa or ranch or whatever dip you enjoy
1 (170 g) package dried sweetened cranberries
1 (250 g) container cream cheese spread
1 cup crumbled feta cheese
1/4 cup chopped green onion
4 large flour tortillas or 4 large wheat flour tortillas or 4 large
1 Combine all ingredients except tortillas, mix well.
2 Divide and spread mixture evenly among tortillas.
3 Roll up tightly, wrap in plastic and refrigerate at least one hour.
4 To serve cut into 12 slices.
5 A nice variation is to add thin slices of ham on top of the spread before rolling.
3 oz semi-sweet chocolate, chopped or shredded
1/2 tbsp vegetable oil
1 cup good sized, moist raisins
Line a baking sheet with waxed paper.
Melt the chocolate along with the vegetable oil in a sauce pan or a double boiler until the texture is smooth and there are no pieces of unmelted chocolate.
Add the raisins to the chocolate mixture stirring until the raisins are well coated. The coating will be thin, almost like a light glaze.
Place the chocolate coated raisins on the baking sheet with the wax paper. Try to avoid the raisins drying in clumps. Separate any clumped raisins if you can. I’ve found a toothpick to be helpful with this.
Put the entire baking sheet in the refrigerator for 15 to 30 minutes or until the chocolate has set. Remove the tray from the refrigerator and separate any clumped raisins. The Chocolate Covered Raisins can be stored in an airtight container in the refrigerator for up to a week.
6 quarts of popped corn
2 cups of brown sugar
1 cup of margarine
1 teaspoon of salt
1/2 cup of white syrup
1 teaspoon of vanilla
1/2 teaspoon of baking soda
Nuts of your choice are optional
Preheat your oven to 250 degrees F
Mix Popcorn and nuts (if using) together in a large mixing bowl
In a large pot, boil all ingredients, EXCEPT the popped corn, nuts, and soda, for about 5 minutes and mixing well. Pour in the soda quickly and mix
Pour the liquid mixture over the popcorn and nuts, mix well
Put the popcorn into a large baking pan and place in the preheated oven for 1 hour. Stir about every 15 minutes
Allow the popcorn to cool. Store in an airtight container
Makes about 6 quarts of caramel corn