Saturday, May 8, 2010

Day 8--Baked Crab Ragoons

We had Chinese take out for supper tonight, with one of my favorites--crab ragoons. Then I remembered this recipe to make them a bit healthier. Using  neufchatel cheese, light mayo and not frying this treat can save up to 80 calories per serving.

Baked Crab Ragoons

1 can (6 oz) white crabmeat, drained and flaked
4 oz Neufchatel cheese, softened
1/4 cup thinly sliced green onions
1/4 cup light mayonnaise
12 wonton wrappers

Preheat oven to 350 degrees. Spay 12 muffin cups with cooking spray. Gently place 1 wonton wrapper in each cup, allowing the edges of the wrappers to extend over the sides f the cups.

Mix crapmeat, cheese and mayo together. Fill the wonton cups evenly with the mixture.

Bake 18 to 20 minutes or until edges are golden brown and filling is heated through. Garnish with additional chopped green onions.

Serve warm. Makes 12 servings, one ragoon each.

To make mini ragoons, use mini muffin cups and 24 wonton wrappers. Fill and bake as directed above. Makes 12 servings of 2 ragoon each.

Friday, May 7, 2010

Day 7--Lone Star Cheesecake

This is my favorite cheesecake--a recipe from Food Network star Sunny Anderson. It's worth clicking through here to the recipe--then making the simple and simply delicious cheesecake!

Thursday, May 6, 2010

Day 6--Sunshine Pear Slaw

Here's a light, refreshing twist on coleslaw. I've even served this for school lunch with good reviews.

Sunshine Pear Slaw

2 pounds shredded cabbage
1/2 pound shredded carrots
2 cups diced fresh pears
1/2 cup mayonnaise
1/2 cup plain, lowfat yogurt
1 1/2 teaspoon lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper

Combine cabbage, carrots and pears. Toss to mix well.

Combine the rest of the ingredients and pour over the cabbage. Toss lightly. Chill.

Serves 8

Wednesday, May 5, 2010

Day 5--Tex-Mex Lasagna

Not a totally Mexican dish for Cinco de Mayo, but a tasty lasagna. The main thing to remember with this dish is to prep it the day before--because it sits in the refrigerator overnight.

Tex-Mex Lasagna

1 pound ground beef
1 small onion, chopped
1 cup tomato paste
1 cup picante sauce (whatever heat you like)
3/4 cup water
1 teaspoon dried oregano
1 teaspoon dried basil

1 cup ricotta cheese
2 1/2 cups shredded mozzarella
1/2 pound uncooked lasagna noodles

Brown ground beef and onion in a large skillet. Drain.

Add tomato paste, picante sauce, water and herbs. Mix well.

In another bowl, combine ricotta and 3/4 cup of the mozzarella.

Spray a 7 x 11 pan well. Layer the ingredients as follows:
1/3 cup sauce
half of the uncooked lasagna noodles
half of the cheese mixture
repeat layers then top with remaining sauce and mozzarella cheese.

Cover and refrigerate overnight.

Preheat oven to  350. Uncover lasagna and bake for 1 hour or until light golden in color. Remove from oven and let stand 20 minutes before serving. Serves 6

Tuesday, May 4, 2010

Day 4--Chicken Salad

Author Cheri LaClaire has a great blog where readers follow her amazing writing progress, and her thoughts on life in general. Today Cheri's talking about friends. Stop by and say hi! She loves visitors.

Cheri says of this chicken salad: "This is a good recipe for a crowd because it's pretty generic, but also delicious!"

I love craisins so that'll be my choice when I try this one.

Thanks, Cheri!

Chicken Salad

4 cooked chicken breasts

6 hard boiled eggs
1/4 cup green onions
1 cup chopped celery
1 cup champagne grapes or craisons
1 Ranch packet
1 cup mayo (8oz) (Real stuff, no substitutes!)
1 cup sour cream (8oz)

Shred cooked chicken breasts & mix celery, onion, sour cream, mayo & ranch packet. Chill overnight. One hour prior to serving mix in chopped eggs and craisons. Chill that last hour and serve. (I like to serve on croissants.)

Monday, May 3, 2010

Day 3--Fruit Pizza

This recipe is from my sister, Jennifer and is a favorite to take to pot lucks and family gatherings.

Fruit Pizza

1 pkg white or yellow cake mix
1 1/4 cup quick cooking rolled oats
1/2 cup softened butter or margarine
1 egg
1/2 cup chopped nuts
1/4 cup firmly packed brown sugar
1/2 teaspoon cinnamon
21 oz. can of fruit pie filling

Heat oven to 350. Spray a 12 inch pizza pan or use a 13x9 pan.

Combine cake mix, 1 cup oats, and 6 tablespoons butter until crumbly. Reserve 1 cup for topping.

Add egg and blend well. Press mixture into prepared pan.

Bake for 12 minutes.

Meanwhile...To the reserved crumbs add remaining 1/4 cup oats, 2 tablespoons butter, nuts, brown sugar and cinnamon. Mix well.

Remove base from oven and spread with pie filling. Sprinkle with topping. Return to oven and bake 15 to 20 minutes or until topping is light golden brown.

Cool completely before serving 12.

(*lizzie's note--make this extra decadent and drizzle on a swirl of icing!)

Day 2--Irish Cream

Author Tina Gayle sent me this recipe around St. Patrick's Day. Of course, it'll be good any day of the year. Whether you're Irish or not!

Tina would love to have you visit her here. Take a gander at her book Mating Rituals, from amira press.

Irish Cream

1 14oz can sweetened condensed milk
1 ½ cup blended whiskey
1 tbsp. Chocolate syrup
½ tsp. Instant coffee
1 tsp. Vanilla
1/8 tsp. Almond flavoring
½ tsp. Coconut flavoring
4 large eggs

Blend everything together in the blender and refrigerate until ready to serve.
Good both by itself or in coffee.

Day 1--Cheesy Crockpot Chili

Here's a recipe from Connie Crow, one of my writing friends. I've had this recipe for awhile--since she calls it a great winter meal. However, chili's great any time of the year. In fact, you should eat hot soups and chili in the summer because the heat will help even out your body temperature. Or so I've been told...

Visit Connie's blog at and check out her Regency, No Place for a Lady  from Awe-Struck Publishing.

Cheesy Crockpot Chili

This great winter meal can be put together in the morning. It will simmer all day and have the house smelling wonderful by the time you eat it that evening.

1.5 lbs ground chuck
½ cup chopped onion
2 tsp garlic
Good pinch of salt.
1 T butter

Melt the butter in a heavy skillet. Throw in the chopped onion and garlic. Sweat the onions and garlic until the onion is translucent. Don't brown now, it turns the garlic bitter. Put in the chuck, breaking it up and browning the meat . Salt lightly. Break it up well. Once it's browned thoroughly, drain off all liquid and fat that cook out of the chuck. You can do this the night before and store it in the fridge until morning.

2 cups crumbled Fritos corn chips
1 cup grated cheese
1 can stewed tomatoes, Mexican style, with liquid
1 can chili beans with liquid
1 tall can tomato juice
1 tsp chili powder
½ tsp cayenne pepper
2 tsp cumin
1 tsp salt
2 T. Worcestershire sauce

In the morning, crumble the corn chips into the bottom of the crock pot. Add the meat mixture from the night before. Cut up the tomatoes in the can, if they're whole. Pour can into the crock pot. Add in the beans and their liquid. Sprinkle in chili powder, cayenne, cumin, salt and Worcestershire sauce.

Add enough tomato juice to bring level of liquid to within one inch of crock pot top. Stir well to blend spices. Sprinkle the cheese over top and close lid. Set to slow, 8 or ten hours. Check it mid day. Stir once or twice to distribute melting cheese and dissolving corn chips.

Corn chips
Shredded cheese
Chopped green onions

To Serve: Put crumpled corn chips in the bottom of the bowl. Ladle in steaming chili. Sprinkle the top with shredded cheese and chopped green onion. Enjoy.

This is a mild chili because I don't like a lot of spice. You can add or subtract to suit. My hubby always hits his bowl with a couple of shots of hot sauce. IF your whole family likes that, you can add it in the cooking time.

This should fit in a 12 cup crockpot. Mine is 45 years old (a wedding present). The recipe doubles nicely to fill one of the newer oval crockpots. It also freezes well.

Recipe a Day in May!

First off, thanks to my followers for sticking with this blog, even though there hasn't been a post in forever. I spent the first quarter of this year much more ill than I thought, then the next couple of months recovering. But, thankfully, I believe I'm almost back to normal.

And it's time to get back to sharing some favorite recipes--both mine and those provided by cooking friends.

So, I'm planning to post a recipe a day for the month of May. Okay, I know it's already the third... that means I'm owing y'all 3 recipes--which I'll get posted sometime today. Then, be ready for one tasty, tempting treat a day.