Baked Crab Rangoon

Hubby and I love to treat ourselves to some take-out Chinese about once a month. One of our favorite things to order is Crab Rangoons. Funny story about crab rangoons: when we were engaged, we both worked for the same company. One of our favorite places to eat was the local Chinese place that had a lunch buffet. We would eat lunch there at least once a week with our co-workers, one of whom was a good, old West Virgina gal. Instead of "rangoons," she would always call them "magoons." So her nickname became "Magoon."

Anyway, we love crab rangoons. But I don't like eating fried foods, and I have noticed that our local Chinese place isn't putting as much filling in the them. So I'll be making these when we want that special treat!

I received this recipe in an e-mail; it's from the Krafts foods website. Don't forget to visit Carol, the host of Saturday Stirrings, for more great recipes!

NOTES: This makes a lot of filling, so I would suggest that you can make 18 rangoons instead of just 12. And I'm going to add some garlic next time too! Overall, this tastes a lot like my favorite take-out place.

BAKED CRAB RANGOON

Prep Time: 20 min Total Time: 40 min

Makes: 12 servings, 1 won ton each

1 can (6 oz.) white crabmeat, drained, flaked

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened

1/4 cup thinly sliced green onions

1/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise

12 won ton wrappers

HEAT oven to 350°F. Mix crabmeat, Neufchatel cheese, onions and mayonnaise.

SPRAY 12 muffin cups with cooking spray. Gently place 1 won ton wrapper in each cup, allowing edges of wrappers to extend above sides of cups. Fill evenly with crabmeat mixture.

BAKE 18 to 20 min. or until edges are golden brown and filling is heated through. Serve warm. Garnish with chopped greenonions, if desired.

For a Crispier Rangoon:

Bake won ton wrappers in muffin cups at 350°F for 5 to 7 minutes or until lightly browned. Fill evenly with crabmeat mixture and bake 6 to 8 min. or until filling is heated through.

Vegetable Pizza

Today's theme for Random Recipes hosted by Pam at Random Thoughts is appetizer and/or drink recipes.

When we get together with Hubby's family, which is sometimes once a month, we have started sharing appetizers and finger foods instead of a full meal. There is a lot of variety, and I don't feel like I overeat when it's just finger foods. (Maybe I'm fooling myself?)

This is one of my favorite appetizers. I love making this for large groups, like a Super Bowl Party or New Year's Eve get-together.

Vegetable Pizza

PREP TIME 30 Min
READY IN 1 Hr

INGREDIENTS
2 (8 ounce) packages refrigerated crescent rolls
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (1 ounce) package dry Ranch-style dressing mix
1 cup fresh broccoli, chopped
1 cup chopped tomatoes
1 cup chopped green bell pepper
1 cup chopped cauliflower
1 cup shredded carrots
1 cup shredded Cheddar cheese

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Roll out the crescent roll dough onto a 9x13 inch baking sheet, and pinch together edges to form the pizza crust.
Bake crust for 12 minutes in the preheated oven. Once finished cooking, remove crust from oven and let cool 15 minutes without removing it from the baking sheet.
In a small mixing bowl, combine cream cheese, mayonnaise, and dry Ranch dressing. Spread the mixture over the cooled crust. Arrange broccoli, tomato, green bell pepper, cauliflower, shredded carrots, and Cheddar cheese over the cream cheese layer. Chill for one hour, slice and serve.

Ranch Tuna Melt Wedges

from BettyCrocker.com

In a recipe rut? Here's a tasty new spin on classic tuna melt sandwiches.

Prep Time:15 min
Start to Finish:25 min
Makes:6 servings

1 1/2 cups Original Bisquick® mix
1/3 cup boiling water
1 can (12 oz) chunk light tuna in water, well drained
1/4 cup ranch dressing
3 tablespoons finely chopped green onions
1 small tomato, cut into 6 slices
3 slices American cheese, cut in half diagonally

1. Heat oven to 450°F. In medium bowl, stir Bisquick mix and boiling water until soft dough forms. Gather dough into a ball.
2. Place dough on surface lightly dusted with Bisquick mix. Roll dough into 13-inch round. Place on ungreased 12-inch pizza pan; pinch edge to form 1/2-inch rim. Bake 6 to 8 minutes or until light brown.
3. Meanwhile, in medium bowl, mix tuna, dressing and onions. Spread tuna mixture over crust. Arrange tomato and cheese slices alternately in a pinwheel pattern on tuna mixture. Bake 1 to 2 minutes or until cheese is melted. Cut into wedges.

High Altitude (3500-6500 ft): In step 2, bake 8 to 10 minutes.