Friday, August 31, 2012

Simply Islander's Macaroni and Cheese

A Caribbean Sea sunset from Nat'l Geographic Magazine
As we are working our way into the brisk crispness of autumn, resplendent with vibrant reds, yellows, oranges and siennas, I find myself turning the thermostat up in our kitchen.  Literally, as the semi-mountainous climate we live in near the beautiful Adirondack park brings some frosty nights.  Figuratively, as our bodies seem to instinctively seek carbohydrate-laden main dishes in preparation for winter.

This macaroni and cheese recipe is a special one for our family, because it comes from a highly unexpected source.  Old cookbooks are to me what shoes were to Carrie Bradshaw~~treasured finds that get caressed and cooed over with great joy.  One of these treasures that I found for 10 cents at the library booksale while Rembrandt and I were doing the long distance relationship thing was titled "Bermudian Cookery".  It was published in 1964 by the Bermudian Ladies' Junior League, and has some exotic cuisines (west indian pepperpot, silver groom's cake, salt cod and loquat pickle) as well as some tried and true Continental favorites.

I am unsure exactly which country claims macaroni and cheese as its own, and frankly, I don't really care.  It is simple, savory and delicious.  The Caribbean version of this perennial favorite is often referred to by locals as "bric mac".  The focus is placed not so much on the creamy roux that coats the pasta, but on the amount of cheese baked into the dish.  When it serves, the only way to cut it successfully is into squares, or bricks.  No separation of pasta and sauce here folks~~this substantial supper stays where you put it, and is just as delicious as the creamier North American variety.  Buon appetito!

Brick Mac

  • 1 pound elbow macaroni, cooked al dente and drained
  • 1 1/2 cup whole milk
  • 1/4 cup all purpose flour
  • 2 cups each freshly grated mozzarella, XXX sharp cheddar and parmesan
  • 2 Tablespoons prepared mustard (we like French's)
  • Salt and pepper to taste
  • 3 large onions, julienned
  1. Boil the salted water in a large pot to prepare the box of macaroni per direction.
  2. While the pasta cooks, grate the cheeses and slice the onions.
  3. In small saucepan over LOW heat, bring the milk and flour to a boil, whisking constantly until the mixture begins to thicken.  Season with the mustard, salt and pepper.  Add 1/2 of the mixed cheeses and stir until incorporated.
  4. Drain the pasta in a collander and pour into a 13 by 9 casserole dish.  Pour the thickened roux over the top and cover pasta with the onions.  Take the remaining 3 cups of cheese and sprinkle evenly over the top of the macaroni.
  5. Bake in 400 degree oven for 60 minutes or until the cheese has browned and surface is firm.
  6. Cool to near room temperature before serving for perfect bricks~~hey in the tropics, the sun would keep it this temp anyhow.
  7. Pairs well with a crisp white wine, such as Pinot Grigio, or a hard cider.  Serve with a bountiful tossed salad and bread and butter to feed 12 people very comfortably.
COOKING TIP:  For Perfectly grated fresh mozzarella, freeze your cheese for 15 to 30 minutes before grating.  This keeps the soft cheese easy to manage and reduces waste from stringiness.  

Wednesday, August 29, 2012

Simply Sensational Chili

As the leaves begin to turn rustic colors and dwindle on the trees, there is a special nip to the air that anyone who loves autumn knows intimately.  That subtle bite in the dampening twilight is what makes snuggling on the front porch under a thick throw with your sweetie so enjoyable.  Warm hands and cold lips make a romantic counterpoint to the turning seasons. 

One of my absolute favorite foods this time of year is chili.  Not only can you fix it and forget it in your traditional crock pot, it can simmer on the stove top contentedly while the Barolo is breathing and the corn bread is baking tidily away in the oven.

This is one of my go to recipes when I am in the mood for some hearty and simple fare.  Buon Appetito!~~Lydia

Bittersweet Berries
Chili Rustico con Pollo (Rustic Chicken Chili)
  • 2 cans Chickpeas
  • 1/4 cup Lousiana hot sauce
  • 1 28 oz can diced tomatoes with chilis
  • 3 large yellow onions, diced
  • 2 red bell peppers, diced
  • 2 Tablespoons good chili powder
  • Juice of 1 fresh lime
  • 1 pound diced, cooked chicken breast OR 1 pound cooked ground chicken
  1. In large stock pot, brown the meat in a smidgeon of canola oil until cooked thoroughly. 
  2. Add the tomatoes, chickpeas, onions, peppers, hot sauce, chili powder and lime juice.
  3. Stir until well mixed and turn heat to Medium.  Cover the pot, and let simmer for 60 to 90 minutes, stirring periodically.
  4. Garnish with cubes of hot corn bread and serve with a hearty red wine, such as the aforementioned Barolo.
Serves 8 to 10 comfortably.  To extend the portions to include more people, serve the chili over a bed of cooked white rice.

Tuesday, August 28, 2012

Simply The Best.....Everything!

Growing Your Own Business:

  • Desire to succeed
  • Want of more free time with your family and friends
  • A Love of Helping Others change their lives
  • Cost of a Pampered Chef Kit (either $80 or $159)
  • Reaching out to Lydia and starting the conversation


  1. Go to
  2. Click on Join My Team
  3. Read over the information and choose Contact Me to start the conversation.
  4. You and I will talk over the phone, on Skype or in person and see how Pampered Chef can benefit YOU.
  5. Consider the information you have been given, and either sign up now or recommend someone you know who would benefit.
  6. Watch your life change drastically for the better!

Hi everyone!  Most of you that have been following the blog regularly already know that I am a Pampered Chef consultant.  I wanted to take this opportunity and share with all of you why I am doing what I do.

My background lies in healthcare.  For 15 years I have worked at the bedside of many patients, the last 8 of those years as a licensed nurse.  Before I left my position at the local 78 bed hospital, I was working in the Informatics department, training the other nursing staff how to use the computers and navigate the electronic medical record quagmire that is Meaningful Use.

I loved what I did for a living.  Unfortunately, it meant a 2 hour commute each day, an 8 or 12 hour shift to work, and never having the luxury of being able to attend my kids' sports events or school functions.  My patients adored me, my bosses respected me, and my kids seldom got the best pieces of me.  So I quit.  I gave up the 9 to 5 ideal in favor of significantly less money and more quality time with my 4 children.  Why?  Because I had started a home business that I also loved, and it also made me very happy.

A Pampered Chef career may not be for everyone, but the thing about prejudging anyone is that you don't know who would benefit.  And money is NOT the benefit I am referring to.  Although the money is never a hardship!  I am talking about the sense of accomplishment from watching the hard work you put into your business paying off, and YOU getting that reward.  Because it is not for nothing that the American dream has always been owning your own business.  Over 50% of Americans have yearned for that every single year, and never taken that leap.  Why not?  "I am too busy, There is too much overhead, I didn't know how hard it would be to start my own brand, I have to have lots of inventory, I have to advertise like crazy" are just a few of the complaints I have heard from small business owners.  I have never heard anything of the kind from those of you brave enough to start a Pampered Chef career.

It flexes around your family's schedule, and you can work as little or as much as you want to.  The more you work, the more you earn.  There is no penalty for skimping on your business~~you get to keep either $230 or $550 in products whether you continue on after a month or opt out.  You purchased those kits for a fraction of that cost--$80 for the Mini Kit or $159 for the New Consultant Kit.  And chances are, you earned a LOT of freebies from hosting your first show, PLUS your commission.

So, Come Join Us!  Get the More you are looking for~~whether it is a night out of the house once in a while, a brand new full time career, some extra money for expenses or splurges, getting to write off your large family's grocery bill every single month, or earning great trips and recognition jewelry.  There is an apron for ANYONE that is interested, and I would love to help you try it on!

You can email me directly at or visit my website to get more information on a career with The Pampered Chef and join my team.  I would love to work with you!

Monday, August 20, 2012

Simply Delicious Dessert Pizza

This is one of my favorite go-to desserts for a casual dinner with friends.  Very kid friendly, little fingers only make this one taste better! 

Caleb, my little chef (4yrs old)


  • Sliced strawberries, kiwi, starfruit,  and apple
  • 1 package store bought sugar cookie dough
  • 1 brick cream cheese
  • 1/2 cup brown sugar
  • Rinsed raspberries and blueberries
  • Pizza stone


  1. Prepare the cookie dough as directed on package after shaping into a 12 inch round.
  2. Bake on the stone until crisp 
  3. Blend the cream cheese and brown sugar together in a mixing bowl and spread over the cooled cookie
  4. Top the "pizza" with fresh fruit
  5.  If you want to get fancy, you can make a glaze using 1 cup white sugar, 1/4 cup lemon juice and brush it over the fruit before serving
Goes great with ice cream and coffee after a filling meal with friends.  Serves 12 people.

Share your Pictures of your family making this recipe and you will be entered into a drawing for a FREE Pampered Chef eBook!  Happy Cooking!~~Lydia

Sunday, August 19, 2012

Simply Tomato Salad !

Tomato Salad

This is a simple and great recipe that can be served warm or cold. great served with just about anything, we served it with lemon chick and mashed potato's.

Here is what you will need:

2 1/2 cups boiled tomato's (leave the skin on)
1/2 medium onion chopped coarsely
4-5 sliced of bread, crumble large
1/2- 1 cup miracle whip to taste

  • place whole tomato's in boiling water for 1-2 minutes. remove and coarsely chop, then add in the onion, bread and miracle whip to taste. The secret to this recipe is to not finely chop all the ingredients, chop them coarsely and gently mix the miracle whip, this can be served hot or placed in the refrigerator to cool and then serve.

Simply White Bread !

White Bread

There is nothing better than homemade white bread to go with breakfast, sandwiches, and even out tomato salad, recipe will be posted shortly. White bread is the staple of every day living. This weekend Darrick has been in  bread making mood, follow us to see the others.

Here is what you will need

1 cup scalded milk (boiling)
1/4 cup sugar
2 1/2 tsp salt
6 tbsp shorting
1 package yeast
1 cup warm water
6 cups flour

  • Combine scalded milk, sugar, salt, and shortening in a pan, let cool, mean while put the yeast in the warm water and stir until evenly mixed. then add to the milk mixture. Add in 3 cups of flour and mix until smooth, then add remaining three cups and mix until smooth.
  • Then you will need to knead the dough on a clean and lightly floured surface. Place the dough in a buttered bowl, then brush the top of the dough with butter, cover with a towel and let sit until it doubles in size.
  • Once the dough has doubled in size, punch down the dough and flip onto lightly floured board and cut in half. butter two 9x5x3 pans and place the dough in them, spreading the dough out evenly in the pans. Let sit for 30 minutes before placing in the oven.
  • Place the pans in a 400F preheated oven, they should take about 50 minutes to cook or until browned on the top, once removed from the oven, remove the bread from the pan and lightly butter the tops.

Friday, August 17, 2012

Thank You Visitors From Around The Globe

I just wanted to say a big THANK YOU, to all of the people from around the globe that have visited us.  I have noticed visits from Germany, the United Kingdom (thanks for the great Olympic Show!), Taiwan, Canada, United Arab Emirates, China and others.  I never would have thought that only 2 months into this blog, we would have such a diverse viewing.  Please feel free to send us an email with your own cultural recipes that we would gladly share.  We want to also showcase special holidays from around the world along with the recipes go with them. I hope you enjoy our blog and look forward to hearing from you all!  Grow, Love and Simply Live my friends.

Wednesday, August 15, 2012

Whats Blooming Now in Middle Tennessee : Virginia Knotweed

Check out our friends at "Whats Blooming Now in Middle Tennessee, I enjoy and look forward to their posts. Feel free to share the native plants that grow in your area. I would love to see posts from our viewers all over the world!

Tuesday, August 14, 2012

Simply Pizza !

Home made Pizza

Home made pizza is great and easy to make when you have short notice for company or are not sure what to make for dinner. I am even planing on having some friends over and doing a make your own personal pizza party. This is a great starter recipe for creating your own pizza, you could do anything from a Greek to BBQ pizza. I can remember my grandma making pizza growing up, sadly we do not have her recipe for pizza dough, I hope over time I can create one very similar.

Here is what you will need

1/2 lb sausage
2 cups flour
2 1/2 tsp baking powder
1/2 tsp salt
1/3 cup shortening
3/4 cup milk
1 1/4 cup tomato sauce
1 11/2 cups shredded cheese
1/2 bag mixed frozen peppers and onions

  • Combine the flour, baking powder, salt, shortening in a bowl and mix together, once evenly mixed add in the milk once mixed, knead the dough for 1-2 minutes on a lightly floured board.
  • Roll out the dough so that it is about 1/4 inch thick and pinch or roll up the edges.
  • Cook the sausage thoroughly and break into small pieces.
  • to assemble the pizza, spread the tomato sauce evenly, cover with cheese, then top off with the frozen peppers and onions and finally the sausage.
  • place the pizza on a pizza stone, in a preheated 425F oven for 15-20 minutes.

Monday, August 13, 2012

Whats Blooming in Middle Tennessee, Field Thistle

Field Thistle -

Check out the article about Field Thistle and the other great flowers of Tennessee

Whats Blooming Now in Middle Tennessee is a great blog about photography, and the native plants of Tennessee.

Sunday, August 12, 2012

Simply Cheesecake !

Simply Cheesecake

There is no better dessert than a simply cheesecake, cheesecake is great to have any time of the year, you can put preserves, fresh fruit or melted chocolate on the top. With this basic recipe you will have the foundation to create a cheesecake for every occasion.

Here is what you will need

2 8oz packages of cream cheese
5 eggs
1 tsp vanilla
2 tbsp lemon juice
1 cup sugar
1/4 tsp salt
2 cups sour cream

1 1/2 cups crushed graham crackers
1/4 cup melted butter
1/4 cup sugar
1/4 tsp cinnamon

  • To make the crust combine the butter, graham crackers, sugar and cinnamon, and mix thoroughly. press the mixture evenly in the bottom of a pan.
  • Preheat the oven to 350F, beat the cheese, egg yolks, vanilla, lemon juice, sugar and salt until the mixture is smooth, once smooth add sour cream, and then the egg whites. Pour the mixture into the pan and bake for 1 hour.
  • Turn the heat off and leave in the oven for another hour, remove the cheese and let stand for 2 hrs
  • Refrigerate and server.

Friday, August 10, 2012

Simply Solutions for Summer Bugs

2 of our Labrabull Puppies, the twins
You may have read my last post on So Honey What's For Dinner about the Fireman's Field Days, and noted that it included a short rant on insects.  Well, I have struggled with the 6 leggeds of the world for many years, and I have found some solutions that you can make up at home in your very own kitchen!
With so many of the bug sprays and pesticides being laden with organophosphates and other lovely chemicals, I wanted to find a way to keep my family and my home critter free, and still have a clean environment for all of us.
Here are 2 tried and true recipes that I make by the gallon all summer long:

Salty Lemon Flea Spray:

  • 12 lemon halves saved from juicing
  • 1 1/2 cups salt
  • 4 cups water
In a large stock pot, combine the ingredients.  Bring to a rolling boil, stirring occasionally.  Cook for 12 to 15 minutes.  Strain liquid through a sieve and then pour into a 32 ounce spray bottle.  Squirt your dogs or cats liberally, and allow to stand for 10 minutes.  Gently comb the dead fleas out of the fur.  May be repeated daily as needed until fleas are controlled.  Also safe for bedding and furniture~~test in a inconspicuous spot to ensure lemon juice does not bleach your fabrics.
****How it works:  the compound limonene, often found as an additive in commercial pesticides, softens the flea's exoskeleton, and the salt kills them.

Minty Mosquito Spray:

  • 1 tsp peppermint oil
  • 1 tsp rosemary oil
  • 1 tsp geranium oil
  • 3 tsp clove oil
  • 1 tsp citronella oil
  • 8 ounces witch hazel
Combine the ingredients in a small perfume bottle and shake well.  Spray as needed to repel mosquitos, biting flies, fleas, and other pests.  All of these ingredients can be purchased in most natural food stores, and should be stored in a cool dark place for best shelf life.  Safe for use on dogs and cats as well as people.
*****How it works:  the aromatics are unpleasant to bugs but lovely to us, and the clove oil helps act as a local anesthetic to numb up old bites.  The witch hazel acts as an astringent to help ease the swelling of old bites and prevent staph infections.

Other Tips and Tricks for treating an infestation organically:

  1. Launder bedding, clothing, curtains, towels in the hottest water recommended, adding Borax to the wash.  Sodium borate, the active ingredient in Borax helps kill insects and is found in many pesticide preparations for this reason.
  2. Steam clean furniture and carpets.  Adding borax and lemon juice to the water reservoir will help control eggs and larvae.
  3. Moving furniture away from the walls, spray the baseboards with the salty lemon spray.  Allow to sit, and then vacuum every crevice, nook and cranny.  Flip the furniture upside down and vacuum the bottom.  Return to normal position, and vacuum all cushions and pillows.  For pillows, place inside a large trash bag, and spritz with the Mosquito spray.  Vacuum the pillow inside the bag to kill any eggs or larvae.  Yes, I know this is work, but it really does the job.
  4. Wash your pet in dandruff shampoo~~the active ingredient controls itching from the bites.  Apply the salty lemon and mint sprays.  Let sit for 10 minutes then comb your pet thoroughly.  Repeat as needed.  Use blowdryer on lowest setting to thoroughly dry your pet.
  5. See your veterinarian and get the recommended prescription preventatives.  Yes, I know they are not "organic" but once the problem has been controlled, why bring them back into your home?
  6. If your animal or a family member is bitten by a tick, get to the doctor's office!  Ticks can carry Lyme disease and Rocky Mountain Spotted Fever, both treatable if caught early. 
Hope that this helps keep all of your family members, 2 and 4 legged, happy this summer!  ~~Lydia

Wednesday, August 8, 2012

Simply T-Shirt / Sweatshirt Quilts !

Simply Shirt Quilt

My friend Shane came over last weekend for, he brought a few sweatshirt quilts along with him. His sister came up with the idea and so he wanted to make some for his kids, what you need is 18 T-shirts or sweatshits, you use the front and backs to make the quilt panels, the best thing is you can use your own old shirts or go to good will and pick up shirts cheaply. One neat idea is to leave the pockets from a hoodie on the middle of the quilt, this allows you to have a place to keep hands warm if you are outside at a sporting event. Thanks for sharing Shane !

Tuesday, August 7, 2012

Simply Salmon and Potato Salad !

Salmon and Potato Salad

Its summer, time for cook outs and fishing. So what do you to with the days catch? have it with some Potato salad. We used salmon in our recipe but you can use just about any fish from bull heads to trout. I love having potato salad in the summer in fact summer is not summer at all with out it. The same goes for fishing I can remember going fishing with my dad and uncles growing up, coming home cleaning our catch and my mom cooking it for dinner.

Here is what you will need

Fish (salmon in our case)                                    Potato Salad
Butter                                                                about 10 small red potato's
Garlic salt                                                           1/2 medium onion                            
Pepper                                                              Mayonnaise
                                                                         Mustard, Salt and Pepper

To Cook the Salmon

 Place the salmon in aluminum foil, add the garlic salt and pepper, with generous amounts of butter, seal the aluminum foil and place in a preheated oven for 12-15 minutes at 450

Potato Salad

Quarter the potato's and cook until soft, then chop up the pickles and onion finely and add to the potato's, add salt, pepper, mayonnaise, and mustard to taste.

This is not an exact recipe and that's the best part of it, you can try it using plain mustard or Dijon, we have even added garlic in the past. Its fun to experiment and try variations of a recipe.

Share your favorite recipe with us today !

Monday, August 6, 2012

Simply Preserved Lemons

Middle Eastern Cuisine has long enjoyed the subtle flavors of preserved lemons.   With lemons being in peak demand at this time of year, here is one of the simple recipes that I have found in my culinary travels to be a winner.  It was adapted from an old issue of Bon Appetit magazine.

Prep Time:  15 mins to assemble, 3 weeks to cure
8-10 lemons (Meyer lemons are ideal for this preparation)
1/2 cup Kosher salt
Sterilized canning jars
Additional freshly squeezed juice for topping off

1.  Place 2 Tablespoons of salt at the bottom of a sterilized jar.
2.  Prepare the lemons by scrubbing the skins very clean.  Cut any nubs off the ends of the lemons, and then an additional 1/4" off both ends.  With a sharp knife, slice the rind as if you intend to split the lemon into quarters.  Cut through the flesh until about 1/8" from the base, so that the fruit opens like a petal attached to a stem.
3.  Generously salt the interior and exterior of the lemons.
4.  Pack the lemons firmly into the jar, pressing them compactly so that the juice escapes to cover them.  Top off the jar with freshly squeezed juice if necessary.  Cover the topped off jar with another 2 Tablespoons of salt.
5.  Seal the jar snugly and store in a dark place at room temperature for 2 days.  Invert the jar occasionally to enhance the curing process.  After 2 days, place the jar in the refrigerator for 19 more days, continuing to turn the jar over periodically.

Lemons are ready to use when the rinds are softened.  Extra flavor can be infused in your lemons as well!  Cinnamon sticks, lavender, coriander, or fennel can be added to the jars before sealing. Before adding the finished lemons to your recipes, rinse the preserved fruit under cool water to remove excess salt and seeds.

Jar will keep in refrigerator up to 6 months.

Sunday, August 5, 2012

Simply Sweet Dill Pickles !

Sweet Dill Pickles

What do you do when a coworker brings you a grocery bag of cucumbers? You make Pickles! Darrick and I have found a new love for canning and especially pickles, we use our pickles on hamburgers, and even cut up in our potato salad. Canning pickles doesn't take a lot of time or skill. This recipe makes 4 1/2 quarts.

Here is what you will need

2 Large Onions (we used red onions)
Dill seeds (1 tsp per pint in the bottom of each jar)
6 Cups Vinegar
6 Cups Sugar
1/2 Cup Salt
1/4 Cup Dill Canning salts

  1. Slice cucumbers and onions
  2. Put 1 tsp dill seed and 1 thin slice of onion into the bottom of each hot sterilized jar. Then fill the jars with cucumber slices, shake jar to pack.
  3. To make syrup, combine vinegar, sugar, salt, canning salts; heat to boil and pour over cucumber slices.
  4. Add 1 tsp dill seeds and 1 thin slice of onion to the top of the jar, put lids on the jars and place them back in hot water bath for 15 minutes to complete seal.
  5. Leave pickles to sit for 2 weeks before eating.

Friday, August 3, 2012

Simply Peanut Butter Cup Ice Cream !

Peanut Butter Cup Ice Cream - courtesy of Cuisinart

I was given a Cuisinart ice cream maker as a gift from a dear friend and since its summer its time to make ice cream. One of the best recipes to make in their book is the peanut butter ice cream, Its not to rich its just right.

Here's What you will Need

1-1/8 cups good quality peanut butter (not natural)
3/4 cup granulated sugar
1-1/4 cups whole milk
2 cups heavy cream
1-1/2 teaspoons pure vanilla extract
1 cup chopped chocolate peanut butter cup candies


In a medium mixing bowl, use a hand mixer or whisk to combine the peanut butter and sugar until smooth. Add the milk and mix on low speed until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream and vanilla.
Turn the machine on; pour the mixture into freezer bowl, and let mix until thickened, about 25 to 35 minutes. Five minutes before mixing is completed, add the chopped candy through the top and let mix in completely. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Simply Spinach Dip!

Spinach Dip in a Rosemary and Olive Bread Bowl

Well if that isn't a mouth full to say, but I promise the recipe is easy and this will be a hit, some nights Darrick and I feel like just making a bunch of appetizers and having a variety to eat. One thing we love is spinach dip its simple and easy to make, and paired with the right bread its sinful.

Here's What you Need

1 pkg. frozen spinach, thawed & drained
1 cup miracle whip
4 oz cream cheese
1/3 cup Parmesan cheese, grated
1 cup of shredded cheese(we use three cheese mix)
2 cloves garlic, minced

1 loaf rosemary and olive oil bread, available at most grocery stores or bakery's

Combine all of the ingredients in a pan on medium heat. cook until warm and all the ingredients are mixed well

Wednesday, August 1, 2012

Simply Crab Rangoon

Crab Rangoon

One of my favorites things to get when i go to a Chinese buffet is Crab Rangoon. Here is a great recipe from my friend Erica King.

Hers is what you will need

2 Tbs Sour Cream
8 oz Cream Cheese
1 Scallion
1 Garlic clove
1/4 tsp ground ginger
1 tsp soy sauce
1/2 tsp sugar
1/2 cup crab meat
Won ton wrappers (or you can make your own basic dough)

Step 1: Mix together the sour cream, cream cheese, finely chopped scallion, finely chopped garlic, ginger and sugar.  After mixing thoroughly, fold in the crab meat.

Step 2: Place 2 teaspoons (or desired amount) in the middle of the wrapper and fold into triangles if baking in the over or pull the sides up and scrunch together to close if deep frying.

Step 3:  If using an oven, Preheat oven to 415 degrees.  Line a backing sheet with aluminum foil and spray with nonstick cooking spray.  Place rangoons on the backing sheet and lightly spray the tops with nonstick cooking spray.  Bake in the oven for 12-15 min.  If deep frying, use oil that is heated on med high let the rangoons fry for 3-5 min or until golden brown.

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