Ideas, recipes, menus for the busy family.

Crab Rangoon Dip April 17, 2013

Filed under: Appetizers — TeamModine @ 10:39 am
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1 pkg (8 oz) cream cheese, softened

1 garlic clove, pressed

1 cup (4 oz) shredded Swiss cheese

3/4 cup sweet & sour sauce

1/2 pkg (8 oz) imitation crabmeat

1 green onion with top (about 1/4 cup thinly sliced)

1/4 cup toasted sliced almonds

Crispy Wonton Chips


In a bowl, combine cream cheese & garlic. Add swiss cheese, mix until well blended. Spread cream cheese mixture over the bottom of a 1 QT microwave safe dish, such as the Mini-Baker.

Spoon sweet & sour sauce over cream cheese mixture. Coarsely chop crabmeat; sprinkle evenly over sauce. Microwave, uncovered, on HIGH 4-6 minutes or until outside edges of dip are bubbly and dip is heated through.

Meanwhile, thinly slice green onion. Sprinkle dip with green onion and almonds. Serve dip warm with Crispy Wonton Chips, if desired.

Cook’s tips:

If your microwave doesn’t have a turntable, rotate baker halfway through the time.

To toast almonds, place almonds in Small micro-cooker; microwave 1-2 minutes or until golden brown, stirring after each 30 second interval. Cool completely.

Crispy Wonton Chips

32 square wonton wrappers

Vegetable oil

Preheat oven to 375. Cut wonton wrappers in half diagonally; arrange half of the wrappers in a single layer on large round stone. Spray with oil using the kitchen spritzer.

Bake 8-10 minutes or until golden brown & crisp. Remove from baking stone and cool completely.

The Pampered Chef Season’s Best Fall/Winter 2007


Thai Crab Rangoon Bites March 30, 2011

Filed under: Appetizers — TeamModine @ 10:42 am
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2 green onions with tops
1 serrano pepper
1 lime
8 oz reduced-fat cream cheese
1 Tbsp Thai Red Curry Rub (Pampered Chef)
1 tsp reduced-sodium soy sauce
1 can (6 oz) crabmeat (with leg meat), drained & patted dry
2 pkg (1.9 oz each) frozen prepared mini phyllo shells (30 shells total)
Finely chopped fresh cilantro & Sweet & Sour Sauce (optional)
  1.   Preheat oven to 400°F (200°C). Thinly slice onions using Utility Knife. Finely chop serrano using Food Chopper. Zest lime using Microplane® Zester to measure 1 tsp (5 mL) zest. (Set aside lime for another use.) Combine cream cheese, onions, serrano, zest, curry rub and soy sauce in Classic Batter Bowl; mix well using Small Mix ‘N Scraper®;. Gently fold in crabmeat
  2.   Arrange phyllo cups on Large Bar Pan. Divide filling evenly into shells using Adjustable Measuring Spoon (about 2 tsp/10 mL per shell). Bake 8–10 minutes or until filling is hot. Remove pan from oven to Stackable Cooling Rack. Sprinkle cups with finely chopped cilantro and drizzle with sauce, if desired

Yield: 15 servings

Nutrients per serving: (2 appetizers): Calories 80, Total Fat 5 g, Saturated Fat 2 g, Cholesterol 20 mg, Carbohydrate 6 g, Protein 3 g, Sodium 180 mg, Fiber 0 g

Cook’s Tips: Use the smaller Adjustable Measuring Spoon to help portion the crab filling into the phyllo shells.


Appetizer Foundations June 21, 2010

Filed under: Appetizers — TeamModine @ 4:19 pm

If you’re looking for a great appetizer, all you need is a good base. Here are some ideas that you can build your flavors on:

Wonton Cups

Wonton wrappers


Spray your mini-muffin pan with oil from your spritzer. Gently place one wrapper in each muffin cup. Use tart shaper or your fingers to gently push the wrapper into the cup so it forms to the cup.

Bake at 350 for 10ish minutes or until cups are a light brown and crisp. Cool and fill.

You can fill it with different flavored chicken salad, crab salad, chopped veggies in a light vinaigrette. Fill right before serving if the filling is very “wet.”

Tortilla Cups

3 (6 in) flour tortillas

4 oz monterey jack cheese cut into 24 cubes

2 tsp oil

Brush both sides of tortillas. Use a pizza cutter to cut the tortillas into 8 wedges each. (A total of 24 wedges)

Place each wedge into a mini muffin pan cup. Then place a cheese cube into each tortilla cup.

Bake at 400 for 5-7 min or until edges of tortillas begin to brown and cheese is melted.

Cool and fill. Any fresh salsa would make a great filling. We prefer Pineapple salsa. You could also fill it with some taco meat and a little guacamole on top.

Baked Tortilla Chips

8 (7 in) flour tortillas

Cut into 8 wedges each. Arrange wedges on a piece of stoneware. (Don’t crowd, you may have to do 2 batches).

Bake 8-10 min or until edges are lightly browned and crisp.

Remove from stone and cool completely.

Use for any dips you would with regular tortilla chips, these are just healthier since they’re baked.


French baguette (about 16 oz)

2 Tbsp oil

1 tsp rub or seasoning (my favorite is Moroccan rub from the Pampered Chef)

Slice in 24 half-inch thick slices. Arrange on a large round stoneware. Combine oil and seasoning. Brush over bread. Bake at 400 for 4-5 minutes.

Top with a fun mixture like chicken, mayo, sour cream, mozzarella cheese, dried mixed fruit bits and Moroccan rub. Or make it mexican and replace the mozarella with monterey jack and diced olives for the fruit bits and taco seasoning for the Moroccan rub. OR ….? Use your imagination.

Then top with mixture and sprinkle with a little cheese. Bake another 5-6 min or until cheese is melted.

Garnish with fresh veggies depending on the flavors you use in your mixture.

The Moroccan is one of my favorites and it is a great go-to appetizer. It’s filling and people love the different taste over the usual mexican or italian appetizers that are out there.

Recipe ideas are from a variety of Pampered Chef Season’s Best recipe collections.








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