A Cajun/Mexican Love Affair

A Cajun/Mexican Love Affair

 Ingredients:

• 1 pound of linguine noodles
• 5Tbls of unsalted butter
• 1 cup of diced onion
• 1/4 cup of diced celery
• 1/2 cup of diced green bell pepper
• 3 tablespoons of flour
• 1Tbls of minced garlic
• 1Tbls of dried parsley flakes
• 2 tsp of Tony's seasoning (or more if wanted)
• 1 pound package of peeled crawfish tails, (do not drain or rinse) 
• 1C heavy whipping cream
• 1 Can Rotel with Green Chiles 
• 1 pound of Velveeta cheese, cubes

Instructions:

Cook Linguine to desired tenderness, drain & set aside. 

In a large skillet over medium heat, melt the butter. Add the chopped onion, celery & bell pepper, cook until tender. 

Stir in the flour & cook a couple of minutes until it becomes like a paste. Add the garlic, cook another 2 minutes. Add the parsley, Cajun seasoning & crawfish, cook on a low simmer for 5 minutes. 

Add in the heavy whipping cream, the entire can of Rotel with juice & the Velveeta, continue cooking over low until the cheese is melted and creamy. 

In a large baking dish, spray with non-stick spray, pour in the pasta and the cheese sauce, mix well, bake uncovered at 350 for 20 minutes.  

Enjoy!

Zuppa Toscana (Olive Garden Copycat) in the Crock Pot

Zuppa Toscana in the crock pot

(copycat of Olive Garden)

Ingredients:

1-2lbs Hot Italian Sausage

(cooked through, drained on paper towels, but don’t press out) the grease)

2lbs of Yellow Potatoes, washed, sliced in half then in thin slices

1 large onion, chopped small

¼ Cup of cooked bacon pieces (optional)

2 Tbls Minced Garlic

2 Cups Kale, chopped (optional)

48oz Chicken Broth

1Cup Heavy Whipping Cream

2Tbls Flour

Salt & Pepper to taste

Directions:

Turn the Crock Pot to high

Pour in the Chicken Broth, add the minced Garlic, stir together, add the cooked Hot Italian Sausage, the chopped Onion, the thinly sliced Potatoes, & Bacon.  Cook on high for four hours, or low for eight hours.

30 minutes before serving add Heavy Whipping Cream and Flour to a jar with a screw tight lid and shake vigorously until smooth. Add to the crock pot along with the Kale. Cook on high for 30 more minutes. 

Add Salt and Pepper to Taste

I made this tonight without the Bacon and the Kale and it was delicious and spot on, so fast and simple!  

Enjoy!!!

Super Simple, Pulled Pork (crockpot)

Super Simple, Pulled Pork 

(crockpot)

Ingredients:

1-2 Pounds of  Pork Chops (thin or thick cut)

1/2 Cup Water

1/2 and Onion Sliced

Circle F Private Reserve (pulled pork seasoning)

2 Bottles (your choice) BBQ Sauce 

Buns, Bread, or Tortillas

Directions:

Pour the 1/2 cup of Water in the bottom of the Crockpot, add 1/4 of a bottle of BBQ sauce. Seasons each of your Pork Chops, both front and back with your Circle F Private Reserve (pulled port seasoning) Can be purchased at this link....   http://pfarmertx.blogspot.com/2013/08/circle-f-private-reserve-spice-trader.html   

It is really a delicious seasoning, worth the money! Give it a try. Then start layering your in your seasoned Pork Chops, then a layer of Sliced Onions, then a layer of BBQ Sauce (using only one bottle).  I was able to put three across the bottom and four on my second layer. I used thin pork chops.

                          

What your Crockpot should look like when you're done layering. Your cook time will vary with the thickness of your Porkchop. Start with four hours on low, and cook up to six hours, but remember to test at four hours. If they pull apart easily they're done. 

After your Porkchops are cooked through, use a slotted spoon to put them in your stand mixer, using the white paddle mix them on low or number two until finely pulled apart

 Then scoop into a Tortilla, Bun, or onto Bread, apply BBQ sauce from the second bottle if you'd like to have sauced pulled pork. 

ENJOY!

If you'd like to purchase the pulled pork seasoning I used, you can find it at the link below.  

Circle F Private Reserve has many different spices, I have four different ones that we use regularly and they're all delicious! Give them a try. 

http://pfarmertx.blogspot.com/2013/08/circle-f-private-reserve-spice-trader.html 

Beef Stroganoff

Beef Stroganoff

Ingredients:
1-2 Pounds of Beef Stew Meat, fat trimmed, and cut into bite size pieces
1/2 Cup of All Purpose Flour
1tsp Garlic Powder
1tsp Onion Powder
1tsp of Black Pepper
1tsp of Parsley
1tsp of the left over Flour
2Tbls of Olive Oil
2Tbls of Butter
1Medium Onion Diced
1Package of Fresh Mushrooms, cleaned and sliced small
1(10oz)Can of Beef Broth
1(10oz)Can of Cream of Mushroom Soup
Salt & Pepper to Taste
1Cup of Sour Cream
1Package of Egg Noodles, cooked to desired tenderness
1Gallon Ziplock Bag

Directions:

Trim the fat off the pieces of stew meat and cut into bite size pieces. In a 1 Gallon Ziplock bag, combine the 1/2Cup of Flour, Garlic Powder, Onion Powder, Black Pepper, & Parlsey. Add the meat to the bag and coat the meat by shaking it all up thoroughly. 

In a large non-stick skillet, add the Olive Oil and the Butter, heat on Medium-High. When the butter is melted completely and the pan is hot, using your hands put the coated Stew Meat into the pan. Do not pour the entire bag into the pan, you don't want all the extra flour in the pan. Brown the meat quickly, you do not have to cook it through. About eight minutes total, while stirring. Take the meat out with a slotted spoon and set aside. 

Add Sliced Mushrooms and Onions to the pan and cook until the Onions are Clear and the Mushrooms are soft. Put the Stew Meat back in the pan, sprinkle with the 1tsp of left over flour, add in your Cream of Mushroom Soup, and Beef Broth, stir together well. Cover and cook on low for about 30 minutes. Make your noodles now while you're Stroganoff is finishing. 

After the 30 minutes add Salt and Pepper to Taste. Stir in the Sour Cream just before you serve. Serve over cooked Egg Noodles. 

Enjoy! 

Creamy Ranch Chicken

 Creamy Ranch Chicken

Ingredients:

1 small package of Boneless/Skinless Chicken Thighs trimmed

Onion Powder

Garlic Powder

2 Tablespoons Olive Oil

½ an Onion Chopped

1 Tablespoon Butter

¾ Cup of Milk

1 10oz Can of Cream of Mushroom Soup

1 Package Hidden Valley Ranch Dressing Mix

Salt & Pepper to taste

Or Tonys J

1 package of Pasta, your choice Or Rice

Directions:

Trim all the fat off of your Boneless/Skinless Chicken Thighs, then cut into bite size pieces, and place in a bowl. Liberally pour Garlic Powder and Onion Powder over the cut chicken stirring frequently to coat each piece evenly. Pour your Olive Oil in to your frying pan, heat to medium-high and add the Chicken

Mean while dice up half of an Onion. When your Chicken is about half cooked (most pieces of meat are white now) add the Onion and the Butter to the pan, continue to stir frequently cooking the Chicken the rest of the way through. This whole process should take about ten to twelve minutes. If you aren't sure if your Chicken is cooked through, pick out the biggest piece with a fork, cut it in half, if the Chicken is white all the way through you are good to go! 

Meanwhile, start your water and boil your Pasta, drain and set aside. If you decide to serve your Creamy Ranch Chicken over Rice, you’ll need to start that before you start cooking your Chicken!

The picture above is what your Chicken & Onion mixture looks like completely cooked. I apologize I didn't get a picture of all the liquids together with the Chicken, but as follows are the directions for that part. 

After your Chicken is cooked through and your Onions are clear, add in your ¾ cups of Milk, your can of Cream of Mushroom Soup, and the entire package of Hidden Valley Ranch Dressing Mix. Bring your liquid & Chicken mixture to a boil, then reduce heat to low for ten minutes until slightly thickened. Season again with Salt & Pepper, or for me Tony’s. 

Pour your Creamy Ranch Chicken over Pasta Or Rice, add a little salad or veggie to the side. Super quick and delicious! In the picture I chose to mix all of mine together. If you make it with rice you would be better off pouring it over a pile of rice. Also if you find in your first try that there isn't enough "gravy" you can double the liquid portion of the recipe, or choose not let it reduce as much. Either way it's great! If you choose to chose Tony's you'll get a little more heat in your recipe. 

Enjoy!  

Creamy Shrimp & Mushroom Linguine

1 Package of Linguine

1 Stick of Butter

3T of Butter

1 Small Onion chopped finely 

1 Package Fresh Mushrooms Sliced Thin

2 Cloves of Garlic, Minced

4oz of Cream Cheese

2T of Chopped Parsley

2/3C Boiling Water

2-lbs Whole Fresh Shrimp

Salt & Pepper to Taste

Directions:

Pasta: Cook pasta as directed on package to desired 

tenderness. 

Shrimp: Remove heads, tails, shell, & devein. Wash. 

In a large skillet, using medium high heat melt two

tablespoons of butter and toss in shrimp, cook shrimp 

until just done and pink, about 4 minutes. Any longer 

& it will become rubbery. Remove shrimp with a slotted

spoon and set aside. Add the last tablespoon of butter 

to the butter left over from the shrimp. When it's 

melted add chopped onion and sliced mushrooms, saute 

until the onions are translucent. Remove Onions and Mushrooms

with a slotted spoon & set aside with the shrimp.

Sauce: On medium high heat in the same pan with left 

over drippings from Shrimp Mushrooms, & Onions, melt 

down the stick of butter, garlic, & the 4oz of Cream 

Cheese. Use a whisk to keep breaking it down. When 

it's broke down completely it will look like white curds

in the butter, it will NOT be smooth. Stir in the Parsley

& simmer for 5 minutes. Next add the 2/3C Boiling Water &

keep whisking until smooth, allow to simmer for another five

minutes. Salt & Pepper to taste. Add back the Shrimp, Onions,

& Mushrooms, heat through. Add in the pasta, toss and 

heat through. Serve in a bowl with french bread. 

Sorry for the lack of progress pictures, I was in a hurry with dinner. 

Enjoy! 

Crock Pot BBQ Ribs.

Cock Pot BBQ Ribs

I am not a grill master. I have never even turned the grill on. But if it can be cooked in the kitchen, I've got it made! So I found away around the grill.  My husband's most favorite food is Ribs. He bought a small rack of ribs a couple of months ago and put them in the freezer. However since we travel for a living, we live in a 40foot 5th wheel and if you know RV's then you understand his ribs were taking up precious freezer space. Working double shifts he never had time to get them on the grill for us. So for his birthday I made him ribs in the Crock Pot. They turned out so yummy and tender. Give them a try! 

4 pounds pork ribs
salt, pepper, garlic powder, & onion powder

For the Sauce:
2 cups of your favorite barbecue sauce(I used Dr. Pepper BBQ sauce, I'm from Texas)
1 cup ketchup
1/2 cup packed brown sugar
3 teaspoons Worcestershire sauce
2 teaspoons dried oregano
(optional) 1 Tablespoon liquid smoke (if you like a smokey flavor)

Directions:

Preheat oven to 400 degrees.

Peel off the film layer off of the back of the ribs, rub in your desired amount of salt, pepper, garlic powder, & onion powder. Bake for 15 minutes & then turn over bake for 15 more minutes. 

In a medium bowl combine BBQ sauce, ketchup, brown sugar, Worcestershire, oregano, and 

liquid smoke if desired.

Place ribs in a large slow cooker (at least 6 quart). You can cut them in half if you need to. Pour sauce on top & cook on low for 6-8 hours or until tender.

If you want to caramelize your BBQ sauce put them back in the oven for 15 minutes at 400 degrees.

Enjoy!

Baked Ziti with Homemade Meatballs

Baked Ziti with Homemade Meatballs 

Hey everyone, I know it's been a long time since my last blog, my apologies, life happened. And so did baby number 3!!!! So it's been very exciting and very busy around our house as of late. I'd like to share a family favorite with you tonight, I hope you enjoy. If you find it's to much to do to make your own meatballs, feel free to grab some out of the freezer section, it will still be a super delicious meal! 

Baked Ziti with Meatballs!

Homemade Meatballs:

¾ Pound Ground Beef

¾ Pound Ground Pork

3 Cloves Minced Garlic

¾ Cup Breadcrumbs

2 Large Eggs

¾ Cup Freshly Graded Parmesan Cheese

¼ Teaspoon Salt

¼ Teaspoon Black Pepper

A splash of Milk

In a large bowl, combine all the ingredients, mix together with hands, to ensure well blended. Roll into 24 1.5inch balls, and place on a parchment paper lined cookie sheet and place in the freezer for 10 minutes to firm up. Bake in the over at 375 for 40 minutes.

Ziti:

1Pound of Ziti Pasta

1 Jar of Spaghetti Sauce

½ a Large Onion Chopped

1 Container of Sliced Mushrooms

2Tablespoons of Butter

½ Cup of Freshly Graded Parmesan Cheese

2Teaspoons of Italian Seasoning

1Pound of Grated Mozzarella Cheese

¾ of a 32oz Container of Ricotta Cheese

Cook Pasta to desired tenderness and set aside.

In a large frying pan add the Italian Seasoning, Butter, Chopped Onion, & Sliced Mushrooms, cook through on medium heat. Set aside and allow to cool.

In a large bowl add 1 & ½ cups of Spaghetti Sauce, to the mixture you just cooked. Add in ¼ cup of the Grated Parmesan Cheese, all of the Mozzarella Cheese, & the Ricotta Cheese. Fold all of that in together. Add in the meatballs and the pasta and continue to fold in together.

Grease a 9x13 Casserole Dish and pour in the entire mixture and flatten down in the dish with a rubber scraper. Top with the rest of the Spaghetti Sauce and last 1/4 Cup of Freshly Grated Mozzarella Cheese.

Bake uncovered at 375 for 30 minutes, allow resting time for 15 minutes. 

Enjoy!

Clam Chowder, not Clam Sludge!

Never made Clam Chowder because you thought it was to hard?  Clam Chowder has never been more easy! I hope you enjoy this, even my three year old twins enjoy this Chowder recipe. I have always been a lover of Clam Chowder, however never knew how to make it, and anytime I bought a can of Clam Chowder I was always dissapointed, it was like can of Clam Sludge. YUCK! So here you go, enjoy!!!

Ingredients:
2 - 10.5oz Cans of Clams
1/4lb Bacon
1 Medium Onion Diced
4 Cans Diced Potatoes
1 Cup Whipping Cream
1Cup Whole Milk
1Tbls Butter
Salt, Black Pepper, Tony's, Dried Parsley Flakes (to taste)

Directions: 

Cook your bacon up crispy, drain cooked Bacon on layers of paper towel, reserve two tablespoons of bacon grease to fry the onions in. Chop Bacon and set aside.

Fry your onions in the two tablespoons of Bacon grease over medium heat until clear.

In a large measuring cup, drain your clams reserving the liquid, add enough water to your clam juice to make three cups of liquid.

Drain your diced potatoes, do not reserve the liquid. 

In a large stock pot put your Clam Juice/Water, Clams, Potatoes, Bacon, Onions, Whipping Cream, Whole Milk, Butter, and mix. Cook on medium high for 30 minutes, add your Salt, Black Pepper, Tony's and Dried Parsley Flakes to taste, mix well and serve! 

Enjoy! 

Jess' Cajun Pasta Creation!

Oh Cajun food, how do I love thee, let me count the ways! Cajun food is something I have loved since the first time I ever went to Louisiana, the summer after seventh grade, 1995. Especially CRAWFISH! Oh sweet little red mud-bug, you are like heaven in my mouth! I spent a few years living and learning some amazing Cajun traditions and recipes in my years on and off in Louisiana. I hope you enjoy this amazing pasta recipe!

Ingredients:

1Pound of Fettuccine
6Tbl Butter
1/2 of a Medium Yellow Onion, Chopped
1Package of Sliced Mushrooms
2Tbl Minced Garlic
1Tbl Tony Chachere's Creole Seasoning
1Tsp Ground Black Pepper
2Tsp Ground Garlic Powder
1/4Cup Cheap White Wine
2Cups Heavy Cream
1Tbl Lemon Juice
1Pound Crawfish Tails (I bought a package out of the freezer section)
1Pound Cooked Shrimp (I bought a package out of the freezer section)

Directions:

In a large stock pot boil your Fettuccine to desired tenderness, drain and return to pot. 

While you're water is boiling for your pasta, get started on your sauce.

In a large skillet melt your six tablespoons of Butter over medium heat and cook your onions until tender, when your onions have become tender add your sliced mushrooms and continue to stir and cook until mushrooms are nice and tender as well. 

Add your Minced Garlic, Tony's, Black Pepper, Garlic Powder, turn your heat up to high and mix all your spices and cook for about a minute. 

Add your Cheap White Whine and cook on high until sauce thickens just a little and becomes a dark caramel color. This will take a few minutes. 

Turn your heat down to medium and add your Heavy Cream and Lemon Juice. Do not let it boil, cook for about five minutes, then add your Crawfish Tails and Shrimp, and cook on medium-low for another five minutes to heat your seafood. After this time if your pasta isn't done turn your fire down to low and allow the mixture to simmer.

Once your sauce is done and your pasta is done, put some pasta in a bowl, ladle on your sauce. 

ENJOY!  

.

The Wold's Best Homemade Buttercream Icing!

I am not a cake and desert person. However if I'm going to eat cake, it is going to be super moist amazing white or yellow cake with to DIE for Buttercream Icing! I hate store bought icing, and even more than canned store bought icing, is that disgusting whipped frosting they put on store bought birthday cake! YUCK!!! So this is a recipe for The World's Best Buttecream Icing! Give it a try you won't regret it!!!!

Ingredients:
2 Sticks of Unsalted Butter (room temperature)
1 Stick of Salted Butter (room temperature)
4 1/2 Cups of Powdered Sugar
3 Tbl Heavy Cream
1 1/2Tsp Vanilla

Directions:

I used a kitchen aid stand mixer, if you don't have one get a good sized bowl and your hand mixer out. Place the three sticks of room temperature butter in the bowl and mix on medium speed for eight(8) minutes. When you're done your butter should be very fluffy looking and white. 

(If using a kitchen aid mixer use your whisk attachment)  

Next put in your Powdered Sugar, Heavy Cream, & Vanilla. Mix on low until the powdered sugar is all moist (otherwise it will FLY everywhere, trust me I know from experience!!!!), (if you plan to color your icing this would be the time to add your coloring) then switch over to high and mix for five(5) minutes.

 Ice your cakes or cup cake right away, don't refrigerate the icing. 

****Easy Filling Idea For Piping Bags****

Open your piping bag and place it in a cup on the counter, fold the bag down over the sides of the cup and scoop the icing into the bag! Awesome!

Enjoy!

Twin Tested, Twin Approved! 

To die for pancakes from the pancake masters themselves!

Love going to Ihop, specifically for the pancakes?  I do too! However times are tough and money is tight. So what is better than going to Ihop for those famous pancakes you ask???? MAKING THEM AT HOME OF COURSE!!!!  Oh my goodness y'all, you have no idea, these pancakes taste just like Ihop, they're heaven in your mouth! Try them once and you'll start making them at home and pocketing the extra change!!!!!  If you're in for a super big breakfast, side them with some eggs and bacon. But for our family the pancakes were enough!

Ingredients: 
1 1/4 Cup Flour
1Tsp. Baking Powder
1Tsp. Baking Soda
A Dash of Salt
1 Beaten Egg
1 1/4 Cup Buttermilk
2Tbl. Melted Butter (not margarine)
1/4 Cup Sugar

****Buttermilk! Okay so you don't have buttermilk laying around? Come on what kind of cook are you? Just kidding, you're like me, you don't keep Buttermilk in the house? What would you EVER need Buttermilk for? Exactly, so today I'll teach you to make your own for this recipe!  In a large measuring cup, put in 1Tbl of Lemon Juice, and 3/4Tsp. of Lemon Juice, then pour milk in on top of it until you reach 1 1/4 Cup. Let sit in the measuring cup for 5 solid minutes. Presto you have Buttermilk!****

Directions:

Stir the Flour, Baking Powder, Baking Soda, & Salt together.  After you've beaten the Egg, add it to the Buttermilk. Then add the Egg/Buttermilk to the flour mixture, make sure you stir like crazy, because no one likes lumpy pancakes! Add the melted Butter and Sugar last and stir again make sure all is smooth, the pancakes lumpy mean you'll bite into a burst of sugar, makes for interesting breakfast, but not exactly yummy. 

I poured my pancake batter back into my large measuring cup then, heated up my frying pan. Medium heat, and greased it with a little vegetable oil. When my pan was good and hot, I poured in my batter to the desired size about five inch pancakes. Cook on each side anywhere from 45 seconds to 1 minute, to desired brown color. Toss each one on a plate and butter straight away, so it's all yummy and melty. Done this way you'll make 8 pancakes, we served four with this recipe! 

I hope you enjoy, and save some money at the same time!!!!!

The Most Amazing Chili EVER!

I am NOT a chili fan. I have had one other kind of chili that I though was "good".  But a week ago Mr. Amazing, the twins, and I were invited over to our favorite friend's house to enjoy some chili. I went into the evening hoping it would be "good" chili. I was so shocked and surprised to find it was AMAZING CHILI!!!! I asked her for her recipe right away, it was truly the most delicious chili I ever had in my life!!!! So whether you're a chili fan or not, give this a try you won't be sorry!!!! It's super simple to make and the taste is out of this world!!!!

Ingredients:

2lbs of Ground Beef OR Ground Turkey 

4TBLS Chili Powder

3TBLS Sugar

1tsp Salt

1tsp Oregano

1 Finely Chopped Yellow Onion

1 Finely Chopped Green Bell Pepper

1 - 15 oz Can of Diced Tomatoes
1 - 15 oz Can of Rotel

2 - 8oz Cans of Tomato Sauce

1 Cup of Water

2 - Cans of Red Kidney Beans (optional, Mr. Amazing says beans have no place in Chili, I think they're delicious)

Directions:

Brown the two pounds of meat in a frying pan on the stove. (I have had it both ways (ground beef and ground turkey) the chili taste is so rich in flavor I couldn't taste a difference in the meat.Ground Turkey does take off some calories of course.) Drain the meat very well, you don't want to add that grease to your recipe. 

In a Crockpot add all ingredients EXCEPT the beans. Cook all ingredients on HIGH for 6 hours. Then add the beans and cook for two more hours. Whether or not you add the beans, cook on HIGH for 8 hours total. 

When the Chili is done turn your Crockpot down to warm. Serve with Sweet Yellow Cornbread. Store leftovers in the fridge in a tightly sealed container for up to five days. 

ENJOY!

Crab Stuffed, Bacon Wrapped Mushrooms!

Crab Stuffed, Bacon Wrapped Mushrooms!

Okay y'all I know you're about to say we just used all those ingredients on the Crab Stuffed Wanton Shaped Crescents. And that is true! I made both dishes on the same night. But I wanted to try two different ways! So now you can too, because in the last recipe I said you'd only uses half of the package of Crabmeat and two of the Green Onions, so this recipe you can use the other half of the Crabmeat and two more of the Green Onions!



Ingredients:
1 Package of Stuffing Mushrooms, Stems Removed
5T Cream Cheese, Soften (Feel Free to use the Whipped or Fat Free to cut Calories)
4T Mayonnaise (use Fat Free, Lite, or Olive Oil Mayo to cut Calories)
1/2 Package of Chopped Crabmeat (again, I didn't spend a boat load of cash, I used Imitation)
2 Green Onions, Chopped
1lb Package of Bacon
1/4 Tsp Tony's
1/4 Tsp Black Pepper

In a bowl you'll want to mix your Cream Cheese, Mayo, Chopped Green Onions, Crab Meat, Tony's and Black Pepper. Mix it up really well making sure you don't have any lumps of Cream Cheese in the mixture. After you've made your mixture, take out the stems from your Mushrooms and discard them. Dust the dirt off of your Mushroom caps, do not wash them off. When you wash Mushrooms the soak up the water, and then they're all watery and mushy, not yummy at all no. 

Alright y'all now it's time to stuff your Mushrooms. Spoon the mixture into each Mushroom cap, fill them until you have a nice mound of mixture on top of each Mushroom. Then take one piece of Bacon and wrap it all the way around the Mushroom cap and secure it with a tooth pick. 

Clean your grill really good so you don't have any nastiness on your grill. Then heat your grill to medium low heat. Place your Mushroom caps on the grill filling side up. Yes you're going to turn them but the filling will be secured by the Bacon.  5-8 minutes on each side, on medium low heat. Then finish on high heat for desired level of crispiness, allowing them to flame up a bit. (We used a propane grill) 

Add a couple of Mushrooms to a small steak and salad for a delicious meal!

Crab Stuffed Wanton Shaped Crescents

Hey Y'all!!! So happy to announce Mr. Amazing and I have a new baby on board. Our little Poppy Seed Muffin is due to arrive in late May. We couldn't be more excited or blessed! However with a bun in the oven comes crazy cravings!!! This happens to be one of them, and they turned out amazing!!! Have you ever gone to a Chinese food buffet and had the "crab bake". It's crab meat and a delicious sauce and green onions baked and covered with cheddar cheese. Delicious!!! This tastes so much like that it's crazy delicious, minus the cheddar cheese. Give it a try for your next party or just for the family. We enjoyed it very much. The twins who hate everything both loved it!!!

Crab Stuffed Wanton Shaped Crescents

Ingredients:
1- Tube Crescent Roll Dough (you can use the Reduced Fat Tube to cut Calories!)
5T Cream Cheese, Soften.  (Feel Free to use the Whipped or Fat Free to cut Calories!)
4T Mayonnaise (use Fat Free, Lite, or Olive Oil Mayo to cut Calories)
1/2 Package of Chopped Crabmeat (Dare I say I used Imitation Crabmeat! Shocker, but Still Delicious!!!)
2 Green Onions, Chopped
1/4 Tsp Tony's
1/4 Tsp Black Pepper
Pam Olive Oil Spray


Preheat Oven to 375.

Add your Cream Cheese, Mayo, Chopped Green Onions, Chopped Crabmeat, Tony's, & Black pepper to a bowl and mix thoroughly. 

Spray your cookie sheet with your Pam Olive Oil Spray. Spread out the two halves of your Crescent Rolls and pinch your seams together. Then use a sharp knife to slice each half into six equal pieces. Then put a spoon full of the mixture on each piece. 

Pull each end of the Crescent Roll Dough to meet up in the middle and pinch together, then pinch the ends together. 

Bake on 375 for 12 minutes. Makes 12 individual servings. Great for parties!