Tag Archives: baked

Hold the crab, just gimmee the rangoon!

I have a confession to make.

I’m one of those weirdos that doesn’t care for seafood of any kind.

Here’s the kicker: I love crab rangoon… and it would be even better if there were something other than crab in it.

I picked up some wonton wrappers, a package of cream cheese, and came home and started grabbing random things to mix with the cream cheese. I was determined to make some sort of rangoon that didn’t have a crustacean as a prerequisite.

I used small portion cups, and put about 1/5 of the package of cream cheese in each cup. I added diced jalapeno and adobo seasoning to one cup, diced pepperoni and onion with garlic powder to another, diced broccoli, carrot and fresh ground pepper to another, fresh red chili paste to yet another, diced onion, garlic powder and celery salt in still another.

I added a small-ish teaspoon of filling to the wonton wrapper, moistened two adjoining sides of the wonton wrapper with my finger dipped in water and pressed the corners together to seal it up. I repeated the process until I filled a baking sheet (lightly sprayed with cooking spray). I then baked them at 425 degrees for 10-12 minutes.

Success! I liked every filling mixture that I tried!
I’ll be doing this much more often, and hopefully I will remember to take photos this next time!


Kale Chip Experiment

I wasn’t too sure if I’d be able to get kale chips to turn out, since I have heard mixed reviews concerning attempts made by my friends. Since I grow kale for my pet bearded dragon, I decided to give it a go.

Here is the recipe I used:

1 bunch kale

1 tablespoon olive oil

1 teaspoon seasoned salt

Preheat an oven to 350 degrees F (175 degrees C).
With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
Bake until the edges brown but are not burnt, 10 to 15 minutes.

Before baking: Kale chips - before baking

After baking: kale chips - after baking

Dad’s Hot Pepper Pleaser

You will need:

10 Banana Peppers

1 –  8oz. package of cream cheese, softened

1 egg

1 cup shredded cheddar cheese

1/2 cup shredded part-skim mozzarella cheese

1 small onion, finely chopped

1/2 cup finely chopped pepperoni

2 tablespoons olive oil


What to do:

Cut peppers in half lengthwise, open and lay flat; remove seeds.

Beat cream cheese and egg together in small bowl, then mix in both cheeses, onion and pepperoni. 

Spoon mixture into pepper halves.

Place into two 10 x 15 inch baking pans, and drizzle with oil.

Bake at 350 degrees for 25-30 minutes or until lightly browned.

Makes 20 appetizers.


Egg Casserole

Great for breakfast, or for brunch, lunch, dinner… omelettey goodness in casserole form.

You will need:

6 eggs

1 cup milk

2 slices bread ( broken into pieces)

1/2 pound cooked meat of your choosing (we usually use breakfast meats, like bacon, sausage, ham…. but you could use chicken, turkey, steak, hamburger…. whatever you like.)

4 ounces of shredded cheese (we use cheddar, but again, whatever you like is fine.)

Grease 8 x 8″ pan.

Preheat oven to 350 degrees.

Break eggs into bowl and mix with milk. Pour into 8 x 8″ pan, add in bread pieces and meet. Bake at 350 for 45 minutes, top with shredded cheese, and bake for an additional 15 minutes.

Serves 2-4.

Poultry Crescents

I thought this may be a good way to use up some leftover bird.

You will need:

2 packages refrigerated crescent roll dough
1 lb. cooked chicken, turkey or other bird of your choosing. (make sure its cooked.)
1 can cream of chicken soup
1 can cream of mushroom soup
1 soup can full of milk
shredded cheese for topping.

Preheat oven to 350 degrees.

Unroll crescent roll dough and break into pieces along perforations. Starting at wide end, fill with some bird and then roll up as you would if making them normally. Place bird stuffed crescents into 9 x 13″ pan. Mix contents of soup cans plus the can of milk, pour over crescents. Top with shredded cheese and bake for 30 minutes.

Sausage-Cheese Balls

You will need:

2# roll sausage, uncooked
1 1/2 cup bisquick or other baking mix
16 ounces sharp cheddar cheese, shredded (4 cups of pre-shredded)
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 teaspoon garlic powder

Preheat oven to 375 degrees.

Shred cheese if it isn’t already, and combine all ingredients thoroughly.
Form mixture into one inch balls.
Place on cookie sheet, spaced so balls do not touch each other.
Bake 15-20 minutes or until golden brown.

*If you prefer a firmer texture, add an extra 3 cups baking mix and 2 cups cheese.

Baked Apples

Something traditional and festive to warm the tummy and make the house smell divine.

You will need:
4 large baking apples (Rome Beauty or Golden Delicious work best)
4 Tablespoons packed brown sugar, white granulated sugar or a combination of the two
4 teaspoons margarine, softened
1/2 – 3/4 teaspoon cinnamon
1/4 cup finely chopped walnuts or pecans
1/4 cup raisins

1. Preheat oven to 375 degrees.
2. Core apples.
3. Peel a strip of skin off around center of apples (this prevents the apple from cracking during baking).
4. Place apples in a baking dish containing 1/4 inch of water in the bottom.
5. Mix rest of ingredients together in a bowl until thoroughly combined.
6. Generously stuff center cored area of apples with mixture of combined ingredients.
7. Bake at 375 degrees for 30 – 40 minutes or until apples are soft enough to be easily stabbed with a fork, basting apples with juice every 10-15 minutes.
8. Allow to cool for 10 minutes or more before serving.
9. Top with ice cream or whipped cream for variation on the traditional recipe.

Serves 4.

Sweet Raisin Squares

You will need:

To make the squares:
1/2 cup (or one stick) margarine or butter, softened
1/4 cup sugar
1/2 cup packed brown sugar
1 egg
1 cup all purpose flour
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 1/2 cups cheerios, or similar type cereal, crushed to 1 1/2 cups
1 1/4 cup raisins

To make frosting:
2/3 cups powdered sugar
3 to 4 teaspoons milk

Preheat oven to 350 degrees farenheit.
Grease 9 x 13 x 2 inch baking pan.
Beat margarine, brown sugar and sugar in bowl.
Add egg and vanilla; beat well.
Combine flour, baking soda, & baking powder in separate bowl.
Add to margarine mixture; mix together well.
Add cereal and raisins, stirring until thoroughly combined.
Spread evenly in bottom of prepared pan.
Bake 15 to 20 minutes or until tester toothpick inserted into the center comes out clean (much like testing to see if a cake is finished).
Combine powdered sugar and milk; stir until smooth. Drizzle this over top & cut into squares.

Makes 24 squares.

Pepperoni Rolls

1 can refrigerated biscuits
sliced pepperoni
garlic salt (optional)
parmesean cheese (optional)

-Preheat oven as directed on biscuit package.

-Open biscuit package, and slice through each biscuit section, making nearly two round halves.

-Place a slice of pepperoni in the center, and close biscuit. Place on cookie sheet.

-Sprinkle garlic salt and/or parmesean cheese on top of biscuits before baking.

-Bake as directed on package or until biscuits are golden brown.

-Remove from oven. Using a spatula, remove from cookie sheet immediately.

-Serve as soon as possible.