Crab Rangoon Friday, Jul 25 2014 

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Crab Rangoon is one of my absolute favorite appetizers! So much so, I can make it a meal 🙂 These bad  boys are amazing . They can be  a bit tricky to master at first. A little practice and you will be a pro 🙂 Ok so you need a pot of your choice of hot oil. Recipe itself is fairly simple. The trick is the pinching of the wontons and not letting them ooze out all that decadent cream filling!

Filling

1 Can crab meat drained

1 8oz pkg cream cheese.

3 or 4 green onion sliced

2 tsp soy sauce.

1/2 tsp salt

Combine all ingredients blend well.

Using 1 package wonton wrappers. Keep a small cup of water handy. Place small amount of filling on center of wrapper. dip tip of finger in water and run around the edge of wrapper. This will help adhere. Pinch each corner together on a diagonal all the way around until you have 4 points. I prepare all first then toss them in the oil a couple at a time.fry until they just start to golden. If left in too long the filling will cook out, They do require hands on supervision. Place on paper towels to drain and cool. Serve with sweet and sour sauce!

Pistachio Nut Salad Friday, Mar 14 2014 

pistachioAhhh it is the weekend to be IRISH !!! Green beer, The Chicago River is flowing green today, and the corned beef will soon be in the crock pots all over!!! I am Irish, born on St Paddys day and named Partricia. You would think as a foodie , I ‘d be all over this one! Nope sorry, I just can’t bring myself to dye EVERYTHING green to eat! I will have some corned beef though 😉 So my green contribution to the Holiday is a simple Pistachio Nut Salad. Light fluffy creamy goodness!! Enjoy!!

1 carton (16 ounces) frozen whipped topping, thawed

1 package (3.4 ounces) instant pistachio pudding mix

6 to 7 drops green food coloring, optional

3 cups miniature marshmallows

1 can (20 ounces) crushed pineapple, undrained

In a large bowl, combine whipped topping, pudding mix and food coloring if desired. Fold in the marshmallows and pineapple. Cover and refrigerate for at least 2 hours.

Chicken Waffle Taco Friday, Mar 7 2014 

chickenwaffletacoWe just love Chicken and Waffles. You can make them so many ways. Why not make them a taco?!?! If you are not up to making homemade Waffles or Chix tenders you can always use pre made. Ok heres’s the Chocolate Chip Waffle recipe

2 eggs

2 cups all-purpose flour

1 3/4 cups milk

1/2 cup vegetable oil

1 tablespoon white sugar

4 teaspoons baking powder

1/4 teaspoon salt

1/2 teaspoon vanilla extract

3/4 cup mini chocolate chips

Directions
Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth. Stir in Chips
Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown.

Chicken Tenders

2 lbs boneless skinless chicken breast cut into strips

2 cups flour
salt
pepper
garlic powder all to taste
2 eggs
1/2 cup milk

Mix seasonings with flour set aside

Mix eggs and milk with whisk or fork.

I use a deep fryer with canola oil

Dip strips into egg mixture , then flour coat well
Return to egg bath and then again into flour
Once oil has reached 375 – 400 drop in until golden brown,, about 5 mins

Place strip in waffle fold top with Maple Syrup!

Hooters variation can also be used

Heres that recipe https://foodiessweetgoodies.wordpress.com/2012/12/15/my-version-of-hooters-fried-chicken-strips/

Candied peanuts Saturday, Feb 22 2014 

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Oh my!!!These tasty little peanuts will have you coming back for more!!! Pretty simple to make if you are patient! heres what you need

heavy duty skillet

2 cups raw peanuts

1 cup sugar

1/3 cup water

add all to skillet and cook on high until liquid becomes thick and starts to seize. Stir often.cook until they become sandy texture lower heat at this point. Let simmer removing pan on and off to equalize heat. Once the are a nice amber color sprinkle with sea salt and chili powder if you want them spicy . Pour out of pan onto parchment cool break apart. Eat!!!

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Microwave Jello Popcorn 4th of July style! Thursday, Jul 4 2013 

DSCN1035Here’s a classic popcorn recipe for the 4th of July! Of course it can be changed for any Holiday!Red and green for Christmas, Orange and chocolate for Halloween… This one comes in handy during the summer months no oven needed!! Most ingredients are already on hand!
1/4 cup butter
1/4 cup corn syrup
1 3 oz box jello ( I used cherry and second batch of berry blue)
1/3 tsp baking soda
Large bowl of popped pop corn.
Micro butter, corn syrup, and jello for 1 min, stir, 1 min, stir, 30 sec stir, 30 more and stir. Add baking soda stir will become frothy. Pour over pop corn and place back in micro for 30 sec stir, 30 sec stir, and final 30 sec and stir, pour out on to parchment paper. Let set, serve, enjoy! I made 2 batches and a third batch of just plain popped in the popcorn machine. I love tp use coconut oil for that theater flavor. You can also use white chocolate melted over the white.