Crab Rangoon Dip with Won Ton Crackers

My good friend Tracee helped me make this to go along with our Asian-themed dinner last night, and it turned out fabulous!

Crab Rangoon Dip with Won Ton Crackers

20 won-ton wrappers
2 T. butter, melted
Parmesan cheese, grated
1 pkg. (8 oz.) cream cheese
2 T. milk
1/4 t. garlic powder
1 can (6 or 7 oz.) crab meat
1 T. green onions, chopped
1 jar sweet and sour sauce (optional)

1. Preheat oven to 375˚.
2. Lightly brush a cookie sheet with melted butter.
3. Cut won ton squares in half (to make rectangles). Arrange rectangles in prepared pan.
4. Brush with melted butter and sprinkle with Parmesan cheese. Bake 4 to 5 minutes or until golden brown—KEEP AN EYE ON THEM OR THEY CAN QUICKLY BURN! Cool on paper towels. Repeat with remaining won ton rectangles.
5. Place cream cheese in glass bowl and soften in microwave oven on high power 1 to 2 minutes.
6. Stir in milk and garlic powder. When well blended, stir in crabmeat and onion. Heat 1 to 3 minutes longer until thoroughly heated.
7. Spread mixture in shallow serving dish. Serve heated spread with won ton crackers.

Option: Serve with sweet and sour sauce on the side, if desired.

Cannoli Poundcake

Ever since I first saw this recipe, I've always had my friend Emma in mind when considering trying to make this cake. She loved it! (of course!)

Cannoli Poundcake

1 bakery-made pound cake
1 pkg. (4 serving size) instant pudding mix, cheesecake flavor*
1 c. milk
1 pkg. (8 oz.) cream cheese, softened
1 t. orange extract
1/2 c. mini chocolate chips
1/2 c. semi-sweet chocolate chips
1/4 c. whipping cream –OR- half & half (whichever is handy)

1. If cream cheese is still cold and solid, microwave it to soften. Beat with mixer in deep mixing bowl until it is creamy and lumps are gone.
2. Add milk to cream cheese and mix to incorporate.
3. Add pudding mix and orange extract; mix well.
4. Stir in mini chocolate chips. Set aside.
5. Slice pound cake horizontally into 4 layers.
6. Place bottom layer on serving plate, spread 1/3 of pudding mixture on cake. Top with next layer of cake and repeat, using all of the filling…or leaving some for your "assistant" to "clean up" bowl. (ha, ha!)
7. Put cake in fridge to chill for 30 minutes.
   
8. Melt chocolate and cream, and spread on top of cake. You can drizzle it down the sides, too, if you like.
   

* or you can use vanilla, or French vanilla flavored pudding mix.

Raspberry Ganache Pie

This recipe is, obviously, part of Chocolate Pie Month. It sounded really good, and I've been going nuts sorting through so many chocolate recipes. I officially have "chocolate on the brain!"

Raspberry Ganache Pie

1 pkg. (8 squares = 8 oz.) Baker's semi-sweet chocolate, coarsely chopped
1 c. whipping cream
6 T. seedless raspberry jam, divided
1 graham cracker pie crust
2 c. fresh raspberries
1 T. water
1 t. dark chocolate cocoa for dusting

1. In medium saucepan, heat cream with chocolate until chocolate is almost melted, stirring constantly.
   
2. Remove from heat. Beat with whisk until chocolate is completely melted and mixture is well blended. Stir in 2 tablespoons of jam.
   
3. Pour into crust. Dust with sifted cocoa.
4. Refrigerate 4 hours.
5. Arrange berries on top of pie.
   
6. Microwave remaining jam and water in glass measuring cup on high for 20 seconds; stir until well blended. Brush/spoon onto berries.
   
7. Keep pie refrigerated!!!
   

Option:
Thaw frozen raspberries to top pie.



...and this is what happens when I play with frozen raspberries that thaw out and get really juicy:

Raspberry Eeeek!!!!!

(a special thanks to Tracee for taking the picture!)