Crab Puffs

I created this recipe since I love to order crab puffs whenever we go out to Chinese food. They taste just like the restaurant's version to me!

Paired with egg rolls, these are so good.

You won't need to order take out again!

Crab Puffs
16 oz package imitation crab meat chunks
8 oz package Neufchatel cream cheese (1/3 less fat), softened
1 package wonton wrappers
1 egg

In a large bowl, combine soft cream cheese and crab meat. Using an electric mixer, beat together until mixed completely and chunks are smaller.

In a small bowl, whisk one egg with 1 part water. On a dry surface, place 1 wonton. To fill the wonton wrappers, place a spoonful of meat mixture into the center of one wonton. Dip your fingers into egg and smear along the edges of wonton (this helps the egg roll stick together when rolled.) Then take one set of opposite corners and bring to the middle, or close to it. Take one of the remaining corners to the middle and roll toward the flat side. Seal up the wrap, allowing no stuffing to poke through, using more egg mixture on fingers to help it stick together. Fill all wrappers, then start the deep frying process.

In a wok, fill enough oil to deep fry the crab puff. Wait until oil is hot enough before putting crab puff in. (Test by sprinkling a few drop of water, if it POPS, then ready.) You’ll have to monitor the speed of frying so that you don’t burn your crab puffs, and turn down heat as necessary…and watch out not to burn yourself with oil splatter! Fry until golden brown and serve immediately.

For the sauce, combine all ingredients in a pot. Stirring frequently with a whisk, bring to a boil. Cook until it thickens and it’s ready!!

Sweet & Sour Sauce
1 cup brown sugar
2 Tbs. Corn starch
1/3 cup white vinegar
2 Tbs. Soy sauce
1 cup pineapple juice
2/3 cup Heinz ketchup
½ tsp. Ginger, freshly grated

Black Forest Cake

Recipe from Sage Cafe (McMinnville, OR). I used to work at this little lunch cafe while for a few months while I was home from college in 1999. All of their recipes are delicious. I found their cookbook my mom bought years ago and begged her last year to let me take it home with me. Sadly, the cafe had to close it's doors a few years ago due to the boutique store below them going out of business. The Sage Cafe was located up the stairs from the boutique shop. Luckily for me, the recipes I loved are in my home now.

Cake

1 1/4 cup white flour

1/2 cup whole wheat flour

1 cup brown sugar

1/2 cup white sugar

1/2 tsp baking soda

3/4 cup buttermilk

1/2 tsp baking powder

1/2 tsp salt

1/2 cup melted butter

1 egg

1 tsp vinegar

1/2 tsp vanilla

6 tbsp cocoa powder

In a small bowl, stir buttermilk and baking soda together. In a medium bowl, combine flours, sugars, baking powder, salt and cocoa powder. In a large bowl, combine butter, egg, vinegar, and vanilla. Beat until mixed. Add buttermilk. Slowly mix in the dry ingredients until fully incorporated.

Grease a 8" cake pan (I used a deep cheesecake spring form 8" round pan). Lightly flour the inside of the pan. Pour cake batter into pan and bake at 350F degrees for 40 minutes at least. I don't remember how long it actually took to completely bake. I kept checking on the cake every 5 minutes or so until it was done. It takes longer when it's so thick. When cake is done, let it cool for 5 minutes before removing the pan.

Let cool completely (a few hours) before frosting.

Chocolate Frosting

1/4 cup cocoa powder

1 1/2 cup powdered sugar

1 tsp vanilla

1 tbsp milk

Mix ingredients together in a large bowl, adding a tiny bit of extra milk if necessary until frosting is smooth and spreadable. Frost only the sides of the cake, leaving the top bare.

Topping

1 can (14 oz) cherry pie filling

Starting at the center of the cake, dollop the pie filling. Spread from center to the sides. You're done! Slice and Enjoy!

Bean and Cheese Crisps

Or Bean Quesadillas These are a staple in our house, especially since we can't eat peanut butter and jelly sandwiches due to Rae's allergy. We eat these around 3-4 times a week for lunch. Just recently I've been sneaking in sweet potato puree and it becomes invisible since the cheddar cheese is the same color! Tastes great too.

Ingredients
flour tortillas
refried beans (I use the canned variety without partially hydrogenated substances or lard)
Cheddar cheese
Sweet potato puree

Spread refried beans on half of the tortilla and sweet potato puree on the other half.

Sprinkle cheddar cheese on top of puree
Fold in half and toast on a skillet until golden brown and cheese is melted.

Using a pizza cutter, slice into triangle wedges and serve!

Grilled Cheese meets Cinnamon Raisin

Who would have thought that grilled cheese and cinnamon raisins bread was meant to be together?!!

It's full of sneaky nutrients, especially if you want to take the extra effort to add pureed sweet potatoes. Make it with my cinnamon raisin bread (or store bought - but not as nutritious).

If your children like applesauce like mine do, then include it as a side (unsweetened kind). My girls love to use it as a dip. I decided to see what the fuss was about and tried it for myself. Wow. Even better.

Make your next grilled cheese this sandwich, and have fun dipping them in the applesauce too. You won't regret it.

INGREDIENTS
Cheddar Cheese, shredded or sliced

Sweet potato puree, about 1/4 cup

Cinnamon raisin bread

Butter or margarine

Spread butter on one side of each slice of bread. On the other side of the bread, spread sweet potato puree. Sprinkle shredded cheese on top of sweet potato and sandwich together. Place on grill or saute pan and cook until golden brown on each side and cheese is melted.

Cinnamon Raisin Bread

This fills our home with an irresistible

"can't wait until it's done baking so we can eat it" aroma. The base is the same as my oatmeal wheat bread, but with cinnamon, raisins and vanilla. It's sweet and nutritious. Doesn't get any better than that.

INGREDIENTS
1 1/4 cups water
2 tablespoons oil (I use canola)
2 tablespoons honey (use the same spoon so it slides right out after measuring the oil!)
1 teaspoon vanilla

1 teaspoon salt
2 cups all-purpose flour
1 cup whole wheat flour
1/2 cup rolled oats

2 teaspoons cinnamon

dash nutmeg

1/2 cup raisins
1 1/2 teaspoons active dry yeast

If using a bread machine, set loaf on regular white bread setting for a 1.5lb loaf with medium crust. Add ingredients in the order listed and you're ready to push start!

If making by hand, mix together all ingredients in order listed and knead for 5-7 minutes. Let rise until double in size. Punch down/knead and place into loaf pan. Allow to rise until double in size and bake in oven for 35 minutes at 350 F.

Yield: 1 loaf

Yummy just plain, as toast or french bread. If you're brave, try it with grilled cheese, you won't be disappointed!

Sweet Potato Puree

2 large sweet potatoes (not yams, yes there is a difference)

Peel and chop sweet potatoes into smaller chunks. Steam or boil until tender, about 20 minutes. Place into food processor or blender and puree until smooth. Add water as necessary for a smooth and creamy puree.

Separate into small freezer ziplock bags, in 1/2 cup increments. Smooth out flat, seal and label. Freeze.

When ready to use, thaw and refrigerate any leftovers.