Baked Crab Rangoon

1 can (6 oz.) white crabmeat, drained, flaked

4 oz. (1/2 of 8-oz. pkg.) Neufchatel Cheese, softened

2 green onions, thinly sliced

1/4 cup Light Mayo Reduced Fat Mayonnaise

12 won ton wrappers

HEAT oven to 350°F.

MIX first 4 ingredients.

PLACE 1 won ton 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 to 20 min. or until edges of cups are golden brown and filling is heated through. For a Crispier Rangoon, Bake won ton wrappers in muffin cups at 350°F for 5 to 7 min. or until lightly browned. Fill with crabmeat mixture and bake 6 to 8 min. or until filling is heated through.

Prep Time: 20 min Total Time: 40 min Makes: 12 servings

Easy Apple Crunch

Ingredients:

• 6 cups sliced tart apples, peeled or not
• 1 cup sifted all-purpose flour
• 1/2 to 1 cup sugar, depending on tartness of apples
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 egg
• 1/3 cup melted butter
• 1/2 teaspoon ground cinnamon

Preparation:

Butter an 8-inch square baking dish. Arrange sliced apples in the prepared baking dish.

In a bowl, combine flour, sugar, baking powder, salt, and egg; blend well. Sprinkle mixture over apples. Drizzle melted butter evenly over crumb mixture. Sprinkle with cinnamon. Bake at 350° for 30 to 40 minute. Serve warm, with ice cream or whipped topping.

Pumpkin Chocolate Chip Muffins

Ingredients:

3 1/3 cups all-purpose flour
2 teaspoons baking soda
3 cups white sugar
1 teaspoon salt
1 teaspoon ground nutmeg
2 cups canned pumpkin puree
4 eggs, beaten
2/3 cup water
1 cup semisweet chocolate chips


Directions:

1. Preheat oven to 350 degrees F. Grease 24 muffin cups or line with paper muffin liners.
2. In a large bowl, stir together flour, baking soda, sugar, salt and nutmeg. In a separate bowl, beat together pumpkin, eggs and water. Stir pumpkin mixture into flour mixture; beat until well blended. Fold in chocolate chips.
3. Bake in preheated oven for 30 minutes, until a toothpick inserted into center of a muffin comes out clean.

Buffalo Chicken Wing Soup

Ingredients:

6 cups milk
3 cups shredded cooked chicken
3 (10.75 oz) cans condensed cream of chicken soup, undiluted
1 cup sour cream
1/4 cup hot pepper sauce


Directions:

Combine all ingredients in a slow cooker. Cover and cook on low for 4-5 hours.

Michael Chiarello's Maple-Pecan Chicken Recipe

4	boneless skinless chicken breasts (about 1 1/4 lb)
1/4	cup pure maple or maple-flavored syrup
2	tablespoons mayonnaise
1/2	cup Progresso® plain panko crispy bread crumbs
1/2	cup finely chopped pecans

 

1.	Heat oven to 400°F. Line baking sheet with foil; spray with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/2-inch thick.
2.	In shallow dish, mix together maple syrup and mayonnaise. In another shallow dish, mix together panko and pecans. Dip chicken into syrup mixture, then into panko. Place on baking sheet. Spray top of chicken with cooking spray.
3.	Bake 15 to 20 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (165°F) and coating is golden brown

 
 
*I used chicken tenders in place of the breasts.  Let's hope they are good - I haven't tried this one before!  Heather

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Loaded Mashed Potatoes

1 – Five lb Bag of Red Potatoes, quartered skin on

Butter

Milk

8 oz Sour Cream

1-2 cups Shredded Cheddar Cheese

Crumbled Bacon

Chives

Lawry’s Seasoned Salt

Pepper

¼ teaspoon Garlic Powder

Place the potatoes into a large pot, and fill with enough water to cover. Add 1 teaspoon of the crushed garlic to the water for flavor. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork.

Drain the potatoes, and add the butter & milk. Mash until the butter is melted. Mix in the rest of the ingredients and serve.