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Crab Rangoon Egg Rolls are filled with fresh crab meat, cream cheese, and a perfect blend of spices. They are fried to golden perfection and are the ultimate party appetizer.

INGREDIENTS

• 2 (8 ounce) boxes cream cheese softened
• 1 –2 tablespoons Worcestershire sauce (see notes)
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 3 green onions chopped
• 1/2 lb fresh white cooked crabmeat flaked or diced
• 8–10 egg roll wrappers
• Vegetable oil for frying

How To Make Crab Rangoon Egg Rolls

• In a food processor, pulse cream cheese, Worcestershire sauce, garlic powder, onion powder, and green onions several times until mixed. Stir in crab meat.
• Lay one egg roll wrapper out with a corner pointing towards you. Place about three rounded tablespoons in the center of each wrapper, making a short horizontal lump. Bring the corner that is closest to you up and over and gently tuck it in. Fold in the sides and roll the wrapper tightly. Use a small amount of water to secure the tip of the wrapper. (If you don’t know how to roll an egg roll, it usually shows on the package with pictures).
• Heat oil in a heavy stockpot or saucepan to 375 degrees. Fry them 2-3 at a time (depending on the size of your pan) for 1-2 minutes or until lightly browned. Allow the heat to charge back up in between batches. Place on paper towels to drain. Serve warm.

NOTES

• If at all possible, use fresh crab. I used King Crab, which I find to be the best for these. You can also use Snow Crab, Dungeness Crab, Blue Crab, and Stone Crab.
• In a pinch, substitute canned or imitation crab meat. If using imitation, be sure to chop it up fine.
• Egg roll wrappers can be found in most grocery stores in the refrigerator cases next to the fresh produce.
• Soften the cream cheese to room temperature.
• Like your crab rangoon a little sweet? Add 1/2 tablespoon of sugar or 1/2 tablespoon of mirin.
• Use oil with a high smoking point like vegetable, canola, or peanut.
• A candy thermometer attached to the side of the Dutch oven will help you keep your oil at a consistent 375 degrees. When you add the egg rolls, the temperature will drop, so turn it up slightly. When you remove the egg rolls from the oil, the temperature will rise, so turn it down a bit.

Crunchy Elegance: Pistachio Puppy Chow Experience the irresistible delight of Pistachio Puppy Chow, a crunchy and nutty treat that’s perfect for snacking and sharing. This delightful twist on the classic puppy chow recipe combines crispy cereal, creamy peanut butter, rich chocolate, and the unique flavor of pistachios. Whether you’re preparing it for a special occasion or a casual get-together, Pistachio Puppy Chow is a delightful blend of elegance and crunch. Get ready to savor the crunchy elegance of Pistachio Puppy Chow.

INGREDIENTS

1 (12 oz) box Rice Chex
1 (14 oz) can sweetened condensed milk
½ cup butter, melted
1 cup white chocolate or cream cheese chips
1 (3.4 oz) instant pistachio pudding mix
½ teaspoon vanilla
½ teaspoon salt
2 cups powdered sugar

PREPARATION

Pour cereal into a very large bowl or doubled clean brown paper bag, set aside.
In a large microwave-safe bowl, add sweetened condensed milk, butter, and chips. Microwave in 30 second increments, stirring between, until chips are fully melted. Mix until smooth.

Mix in the pudding powder until evenly combined, then add vanilla and salt.

Pour pudding mixture over the cereal and toss until evenly coated, then add powdered sugar and toss again.
Allow treat to cool then store in an airtight container. Best when eaten in the first day or two!

This Chicken Broccoli Casserole will earn you a standing ovation from your family.

This chicken dish is nutritious and a great source of lean protein thanks to the chicken. In addition, there is a delicious slice of broccoli included in each meal. Additionally, the sauce is light and creamy in texture. My sons go crazy for this meal, especially when I serve it with a side of toasted French bread. A supper that is good for everyone and is also delicious!

Ingredients:

1 lb. Cooked chicken cut into bite sized pieces
20 oz. Frozen chopped broccoli cooked and drained
2 Cans of reduced fat cream of chicken soup
⅔ C. Evaporated milk
½ tsp. Garlic powder
1 C. Reduced fat shredded cheddar cheese
½ C. Bread crumbs
3 Tbsp. Parmesan cheese

Instructions:

Preheat the oven to 350 degrees.
Add the chicken and broccoli to a large mixing bowl.
Pour the soup and milk into the mixing bowl along with the garlic powder. Stir to combine well.
Layer the chicken and broccoli mixture into the bottom of a well-greased 9×13 baking dish.
Top with the shredded cheese.
In a bowl, combine the breadcrumbs and parmesan cheese.
Sprinkle the breadcrumb mixture over the casserole.
Bake for 30 minutes.
Let sit for 10 minutes before serving.

Fudge was always a treat when we were growing up. It was saved for around the Holidays as one of the many cookies and treats that would be made. This recipe for My Mother’s Fudge turns out beautifully every time I make it.

Ingredients:

• ¾ C. Butter unsalted
• 2 ½ C. Granulated sugar
• ⅔ C. Evaporated milk
• 12 oz. Bag semi-sweet chocolate chips
• 7 oz. Marshmallow fluff
• 1 tsp. Vanilla extract

Preparation:

1. Place the butter, sugar, and milk into a saucepan over high heat on the stove, and bring to a boil, whisking often to combine.
2. Once boiling, reduce the heat to medium and boil for five minutes.
3. Remove the mixture from the heat and whisk in the chocolate chips until melted.
4. Whisk in the marshmallow fluff and vanilla extract.
5. Pour the mixture into a 9×9 baking dish that has been lined with aluminum foil and sprayed with cooking spray.
6. Let sit for several hours in the fridge before slicing to serve.
7. Enjoy!

Ingredients

• 1 Packet dry active yeast
• ¼ C. Warm water
• ½ C. Milk
• ½ C. Buttermilk
• ¼ C. Granulated sugar
• 1 Egg
• Pinch salt
• 3 ½ C. All-purpose flour
• 2 Tbsp. Softened unsalted butter

Honey Cinnamon Butter

• 4 Tbsp. Butter softened and unsalted
• ½ tsp. Cinnamon
• 2 tsp. Honey
• 1 Tbsp. Confectioners sugar

How To Make Texas Roadhouse’s Rolls

1. Place the yeast and warm water into a bowl or container, stir once and let rest.
2. Add the milk and buttermilk to a microwave safe container, and heat until warmed. It is okay if the buttermilk separates at this point, it will not affect the recipe.
3. Stir 2 tbsp. Softened butter into the milk and buttermilk mixture until melted.
4. In a mixing bowl, combine the milk mixture, yeast, granulated sugar, salt and 1 cup of flour. Beat on high with a dough hook until combined well and smooth.
5. Add the egg to the bowl, and beat until well incorporated.
6. Slowly add the remaining flour a little at a time until the dough comes cleanly away from the dough hook attachment in the mixer.
7. Flour the dough slightly, and turn into a ball in a well greased large mixing bowl.
8. Cover and let the dough rest to rise for 1 hour.
9. Place the dough onto a floured surface, and roll it out until it is ½ inch thick.
10. Cut the dough into 12 even rectangular shapes.
11. Fold the ends of each rectangle under to form a roll shape, and let sit on a parchment or silicone mat lined baking sheet to rise slightly for 20 minutes.
12. Preheat the oven to 400 degrees.
13. Bake the rolls for 12-15 minutes until lightly browned on top.
14. Brush with melted butter on top if desired.
15. Combine the ingredients for the cinnamon honey butter in a bowl and mix until completely combined.
16. Serve the warm rolls with the butter.

Embark on a nostalgic culinary journey with our treasured family secret: Grandma’s No-Fail Pie Crust. With its age exceeding a century, this beloved recipe has been handed down across generations, weaving a rich tapestry of family, tradition, and undeniably scrumptious pies. It’s not just a recipe; it’s a heartfelt connection to our ancestry, culminating in a buttery, flaky, and irresistibly delightful pie crust that suits every occasion, from festive gatherings to simple, cozy nights.

A Pie for Every Palette

Grandma’s timeless pie crust offers a splendid canvas for a multitude of both sweet and savory creations. Pair it with a plethora of lush fruit fillings like apple, cherry, or peach for a sweet indulgence, crowned with a swoop of freshly whipped cream or a scoop of smooth vanilla ice cream. Alternatively, if savory pies are your penchant, this versatile crust beautifully complements quiches, pot pies, and more, allowing your culinary creativity to truly shine. Accompany with a hearty gravy or a crisp, refreshing salad, and you’ve crafted a meal to remember.

Grandma’s No-Fail Pie Crust Recipe

Ingredients:

4 cups all-purpose flour

1 ¾ cups shortening

½ cup water

3 tablespoons white sugar

1 egg

2 teaspoons salt

Instructions:

Combine 4 cups of all-purpose flour, 2 teaspoons of salt, and 3 tablespoons of white sugar in a large bowl.

Incorporate 1 ¾ cups of shortening until you achieve a crumbly texture.

In a separate, smaller bowl, beat 1 egg and add it to the flour mixture along with ½ cup of water. Combine until a dough forms.

Divide the dough into 4 portions (this recipe yields 4 pie crusts) and refrigerate until usage.

Roll out your chilled dough on a floured surface to fit your pie pan.

Choose your desired pie filling and bake as per your chosen pie recipe.

Creating Unforgettable Memories and Flavors

With the simplicity and adaptability of Grandma’s No-Fail Pie Crust, you’re equipped to produce pies that will not only satisfy taste buds but also forge lasting memories among family and friends. This recipe goes beyond mere ingredients and techniques; it’s a symbol of love, connecting us with our roots and offering a delicious link to the past. So, gather your dear ones, indulge in the joy of baking together, and let the enchanting scent of freshly baked pie permeate your home, filling it with warmth, joy, and delectable anticipation.