With some of my leftover wonton wrappers, I decided to make a dessert. Of course, there is chocolate...dessert is never complete without chocolate.
Wonton desserts
Banana wontons
1/2 package of wonton wrappers
1 banana
1/4 cup chocolate chips
Sugar and cinnamon for dusting
1. If frying, bring oil up to 350F. If baking, preheat oven to 350F and prepare baking sheet with nonstick cooking spray.
2. Dice banana.
3. Put a small amount of banana and a few chocolate chips (do not overstuff) at the tip of the wonton closest to you. Fold in side tips and roll into tight roll.
4. If baking, place on baking sheet and bake until browned. If frying place in oil and cook until browned. Be sure not to overcrowd oil as this will drop the temperature.
5. When finished cooking, dust with sugar and cinnamon.
Raspberry wontons
1/2 pacakge wonton wrappers
1/4 cup raspberry preserves
1/4 cup chocolate chips
Sugar for dusting
1. If frying, bring oil to 350F. If baking, preheat oven to 350F and prepare baking sheet with nonstick cooking spray.
2. Put a small amount of raspberry preserves close to end of wonton wrapper closest to you. Place a few chocolate chips over preserves. Fold in side tips and roll tip closest to you towards opposite ends to make a roll with edges tucked in.
3. If baking, place on baking sheet and bake until browned. If frying, place in oil and fry until browned. Be sure not to overcrowd oil as this drops the temperature and will lead to soggy rolls. Remove from oven or oil and dust with sugar.
Sunday, January 23, 2011
Easy Veggie Egg Rolls
After making the baked crab rangoons I had over half a package of wonton wrappers left. I couldn't decide what to do with them. Well tonight, we decided to whip up some yummy football food to eat while watching the games today. Mom made chili and nachos, so I decided to make some mini egg rolls. I didn't want to add any meat since we already had beef in the chili and chicken on the nachos; so I decided to make them vegetables only. This recipe is so easy, but you do have to roll them which takes some time.
Veggie Egg Rolls
1/2 Package of wonton wrappers (I had the small square ones, so I made miniature egg rolls, but you could make regular sized ones if you get the larger wonton wrappers)
1 cup coleslaw mix (or you could use shredded cabbage)- DO NOT get coleslaw that has the sauce, the mix is a bag of shredded cabbage with carrot
1 carrot, shredded
3/4 tsp ginger, finely minced (we had the ginger paste in the tube, so that is what I used)
Oil for frying
1. If you decide to fry these, bring oil up to approx 350F, or preheat oven to 350F.
2. In a medium sized bowl, combine coleslaw mix, carrot, and ginger and stir to combine.
3. Put a small amount (make sure not to overstuff) of the mixture at the tip of the wonton wrapper that is closest to you. Roll tip over filling and then fold to side corners in. Continue to roll tightly. Seal the edge with water.
4. If baking, place on baking sheet that is sprayed with nonstick spray. Spray tops of rolls with spray. If frying, place a few in the oil at a time- be sure not to overcrowd as each roll you add will decrease the temperature of the oil. Cook until browned.
That's it! It is so easy, and they were so delicious!
Veggie Egg Rolls
1/2 Package of wonton wrappers (I had the small square ones, so I made miniature egg rolls, but you could make regular sized ones if you get the larger wonton wrappers)
1 cup coleslaw mix (or you could use shredded cabbage)- DO NOT get coleslaw that has the sauce, the mix is a bag of shredded cabbage with carrot
1 carrot, shredded
3/4 tsp ginger, finely minced (we had the ginger paste in the tube, so that is what I used)
Oil for frying
1. If you decide to fry these, bring oil up to approx 350F, or preheat oven to 350F.
2. In a medium sized bowl, combine coleslaw mix, carrot, and ginger and stir to combine.
3. Put a small amount (make sure not to overstuff) of the mixture at the tip of the wonton wrapper that is closest to you. Roll tip over filling and then fold to side corners in. Continue to roll tightly. Seal the edge with water.
4. If baking, place on baking sheet that is sprayed with nonstick spray. Spray tops of rolls with spray. If frying, place a few in the oil at a time- be sure not to overcrowd as each roll you add will decrease the temperature of the oil. Cook until browned.
That's it! It is so easy, and they were so delicious!
Monday, January 17, 2011
Baked crab rangoon
My brother (who attends the University of Florida...GO GATORS) was in town due to a three day weekend. The parents were going to be out for the evening, so dinner was up to me. My other brother was scheduled for surgery the following day. I wanted to make something both brothers would enjoy that would also be healthy. John loves Chinese food, and everytime we get Chinese, Jacob orders crab rangoons, so I decided to make these. They are SO easy, and being baked, you can enjoy more of them without the guilty feelings!
Baked crab rangoons
1 6oz can crab meat drained
4oz 1/3 less fat cream cheese, softended
2 green onions chopped
Salt and pepper to taste
Wonton wrappers
1. Preheat oven to 400F
2. In medium bowl, combine cream cheese, crab meat, green onions, salt and pepper and stir to combine.
3. Spray muffin pan with nonstick cooking spray. Place wonton wrapper in each muffin cup.
4. Fill each wonton wrapper with crab mixture.
5. Bake at 400F for 8-10 minutes, or until wonton wrapper has browned and crab mixture is heated through.
Baked crab rangoons
1 6oz can crab meat drained
4oz 1/3 less fat cream cheese, softended
2 green onions chopped
Salt and pepper to taste
Wonton wrappers
1. Preheat oven to 400F
2. In medium bowl, combine cream cheese, crab meat, green onions, salt and pepper and stir to combine.
3. Spray muffin pan with nonstick cooking spray. Place wonton wrapper in each muffin cup.
4. Fill each wonton wrapper with crab mixture.
5. Bake at 400F for 8-10 minutes, or until wonton wrapper has browned and crab mixture is heated through.
Shepard's Pie
My brother was in town this weekend and since he doesn't get home made yumminess very often, we asked him what he wanted for dinner. One of his favorites is Shepards Pie, so I decided to give it a try. Mom has made it before and it was quite delicious, but she was with my other brother today (he was having another surgery), so it was up to me. I really liked this dish. It was pretty easy and quite delicious!
Shepard's Pie
3 pounds potatoes peeled
3-4 Tbsp margarine
1/4-1/2 cup milk
Salt and Pepper to taste
2 pounds ground beef
1/4 cup flour
2 cups beef broth
2 Tbsp ketchup
1 Tbsp worcestershire sauce
2-3 cups frozen mixed vegetables (put as much as is suited to your taste)
Salt and Pepper to taste
Shredded cheese (I used sharp cheddar)
1. Preheat oven to 400F
2. Fill a large pot with peeled potatoes and cover with water. Bring to a boil and then reduce heat to medium- medium-high. Cook until fork tender.
3. Drain potatoes and then return to pot. Add butter and milk (add milk in parts so moisture is to your liking, you may need less or more milk). Using hand mixer, mix/mash ingredients together and well mashed and combined. Add salt and pepper to taste.
4. Heat large pan over high heat. Add beef and brown. Drain excess fat and return to pan.
5. Add flour to beef and allow to cook over medium high heat for 1 minute. Add beef broth and bring to a boil. Add in frozen vegetables, ketchup, and worcestershire sauce. Stir until well combined. Allow to heat through. Add salt and pepper to taste.
6. Put vegetable and beef mixture in large casserole/lasagna pan. Cover with mashed potatoes. Sprinkle shredded cheese over mashed potatoes. Bake uncovered until heated through and cheese melted.
Shepard's Pie
3 pounds potatoes peeled
3-4 Tbsp margarine
1/4-1/2 cup milk
Salt and Pepper to taste
2 pounds ground beef
1/4 cup flour
2 cups beef broth
2 Tbsp ketchup
1 Tbsp worcestershire sauce
2-3 cups frozen mixed vegetables (put as much as is suited to your taste)
Salt and Pepper to taste
Shredded cheese (I used sharp cheddar)
1. Preheat oven to 400F
2. Fill a large pot with peeled potatoes and cover with water. Bring to a boil and then reduce heat to medium- medium-high. Cook until fork tender.
3. Drain potatoes and then return to pot. Add butter and milk (add milk in parts so moisture is to your liking, you may need less or more milk). Using hand mixer, mix/mash ingredients together and well mashed and combined. Add salt and pepper to taste.
4. Heat large pan over high heat. Add beef and brown. Drain excess fat and return to pan.
5. Add flour to beef and allow to cook over medium high heat for 1 minute. Add beef broth and bring to a boil. Add in frozen vegetables, ketchup, and worcestershire sauce. Stir until well combined. Allow to heat through. Add salt and pepper to taste.
6. Put vegetable and beef mixture in large casserole/lasagna pan. Cover with mashed potatoes. Sprinkle shredded cheese over mashed potatoes. Bake uncovered until heated through and cheese melted.
Monday, December 13, 2010
Chicken Pot Pie
With this cold weather upon us, I was trying to come up with a yummy meal using up some chicken breasts that would warm us up. I remembered that I had just bought a Jiffy pie crust mix, so the idea for a chicken pot pie was born! If you have never tried a Jiffy pie crust mix pie crust, you MUST! So easy, so inexpensive, so tasty! They have been slightly hard to find, so when I do find them next I intend to stock up!
Chicken Pot Pie
7-8 boneless, skinless chicken breasts
1 package frozen mixed vegetables
2 cans cream soup (I mixed cream of mushroom and cream of chicken and I used the low fat variety)
1 Jiffy pie crust mix prepared according to directions on the box
1. Bring a large pot of seasoned water to a boil. Add in chicken breasts and reduce to medium. When chicken breasts are cooked through, remove and allow to cool slightly until able to handle. Shred chicken with 2 forks. Preheat oven to 375 F.
2. Put shredded chicken, frozen veggies, creamed soup in large casserole dish. Mix until well combined. You may add a splash of milk to thin out the cream if needed.
3. Roll out prepared pie crust and place over top of casserole. Place casserole into preheated oven and bake until mixture is heated through and pie crust topping is a golden brown.
Chicken Pot Pie
7-8 boneless, skinless chicken breasts
1 package frozen mixed vegetables
2 cans cream soup (I mixed cream of mushroom and cream of chicken and I used the low fat variety)
1 Jiffy pie crust mix prepared according to directions on the box
1. Bring a large pot of seasoned water to a boil. Add in chicken breasts and reduce to medium. When chicken breasts are cooked through, remove and allow to cool slightly until able to handle. Shred chicken with 2 forks. Preheat oven to 375 F.
2. Put shredded chicken, frozen veggies, creamed soup in large casserole dish. Mix until well combined. You may add a splash of milk to thin out the cream if needed.
3. Roll out prepared pie crust and place over top of casserole. Place casserole into preheated oven and bake until mixture is heated through and pie crust topping is a golden brown.
Tuesday, November 30, 2010
More granola
I had such a craving for more granola, so I looked up a recipe that didn't use pumpkin (I am out for now). I came across this recipe on orangette blog.
Granola
3 cups rolled oats (I used quick cooking)
1/2 cup chopped pecans
1/2 cup shredded coconut
2 Tbsp sugar
Pinch salt
6 Tbsp honey
2 Tbsp vegetable oil
1/2 cup chocolate chips (I used semisweet chocolate chunks, but any chip would do- you could even mix up different flavors of chips)
1. Preheat oven to 300F
2. In small sauepan over medium-low heat, combine honey and oil and heat until runny.
3. Meanwhile in large bowl, combine oats, pecans, coconut, sugar, salt. Pour honey/oil mixture over oat mixture and toss to coat. I use my hands to press together to get a few chunkier pieces
4. Pour mixture onto greased baking sheet and bake at 300F for 10 minutes. Remove from oven and toss. Continue baking for 10 more minutes (or until oats are golden).
5. Allow to cool and add in chocolate chips (I added mine in when the mixture was still warm, and the pieces melted slightly allowing granola to stick to them, making a crunchier snack. I prefer it this way. To get the chips to set though, I had to store in the refrigerator).
YUM!
Granola
3 cups rolled oats (I used quick cooking)
1/2 cup chopped pecans
1/2 cup shredded coconut
2 Tbsp sugar
Pinch salt
6 Tbsp honey
2 Tbsp vegetable oil
1/2 cup chocolate chips (I used semisweet chocolate chunks, but any chip would do- you could even mix up different flavors of chips)
1. Preheat oven to 300F
2. In small sauepan over medium-low heat, combine honey and oil and heat until runny.
3. Meanwhile in large bowl, combine oats, pecans, coconut, sugar, salt. Pour honey/oil mixture over oat mixture and toss to coat. I use my hands to press together to get a few chunkier pieces
4. Pour mixture onto greased baking sheet and bake at 300F for 10 minutes. Remove from oven and toss. Continue baking for 10 more minutes (or until oats are golden).
5. Allow to cool and add in chocolate chips (I added mine in when the mixture was still warm, and the pieces melted slightly allowing granola to stick to them, making a crunchier snack. I prefer it this way. To get the chips to set though, I had to store in the refrigerator).
YUM!
Tuesday, November 23, 2010
Italian Pulled Beef
I came across this recipe a while ago. A chuck roast was on sale, so I decided to buy it and give the recipe a try. Another success. So easy and so tasty!
Italian Shredded Beef
5 pound chuck roast (I had a 7 bone roast)
29 ounce can diced tomatoes (any kind will do, but I used Hunts diced tomatoes with basil, garlic, and oregano)
3 cloves of garlic minced (you may want to use more depending on your preference)
Salt and pepper to taste
1. Put chuck roast into a slow cooker. Add tomatoes and garlic. Allow to cook 6 hours or until meat is cooked through and shreds.
2. Shred meat and serve.
NOTES-
Now that I have made this, I would probably add a small can of tomato paste to sweeten and thicken the sauce.
Also, I recommend skimming off some fat prior to serving.
You can serve this over pasta or on buns as a sandwich.
Italian Shredded Beef
5 pound chuck roast (I had a 7 bone roast)
29 ounce can diced tomatoes (any kind will do, but I used Hunts diced tomatoes with basil, garlic, and oregano)
3 cloves of garlic minced (you may want to use more depending on your preference)
Salt and pepper to taste
1. Put chuck roast into a slow cooker. Add tomatoes and garlic. Allow to cook 6 hours or until meat is cooked through and shreds.
2. Shred meat and serve.
NOTES-
Now that I have made this, I would probably add a small can of tomato paste to sweeten and thicken the sauce.
Also, I recommend skimming off some fat prior to serving.
You can serve this over pasta or on buns as a sandwich.
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