Did you try a new Recipe this Season, if so what was it?

[Snowflake]

I think the only new thing I did was add another dip/spread. It was made with Cream Cheese, a little chile sauce and onions and I am thinking something else. I don't have it in front of me.

I may try something new for New Years, don't know yet

[mother christmas]

I did, I found a fudge recipe that was really easy so I think I will do the recipe again next year.

[Snowflake]

For TG I tried Twinkles Corn pudding recipe, it was delicious.

[Snowflake]

Mr. Food had on a simple recipe on last nights new cast. I may try it for super bowl or something. But he didn't say what kind of dipping sauce he used.

Creamy Crab Wontons

Creamy Crab Wontons are crowd-pleasing easy appetizers that are crispy outside and creamy inside. Made with versatile wonton wrappers, every bite is pure heaven, and no one will believe you made homemade wontons yourself!

Yields: 30
Cooking Time: 25 min
Ingredients
1 (8-ounce) package cream cheese, softened
1/4 cup plain bread crumbs
1/2 teaspoon garlic powder
2 cups chopped imitation crabmeat (about 3/4 pound)
30 refrigerated wonton wrappers (1/2 pound)
Instructions
Preheat oven to 350°F. Coat a baking sheet with cooking spray.
In a medium bowl, combine cream cheese, bread crumbs, and garlic powder; mix well with an electric beater. Add crabmeat, stirring until thoroughly mixed.
Place 1 teaspoon crab mixture in center of each wonton. Brush edges lightly with water then fold in half (one point to an opposite point, like a turnover) over crab mixture, and press to seal. Place on baking sheet.
Bake 20 to 25 minutes, until crisp and golden, turning once halfway through baking.

[Ralphie]

I found this fantastic Pumpkin cupcake recipe! I made a cinnamon cream cheese frosting and they were delicious. I don't have a digital copy of this recipe so when I type it I will post it.

[mother christmas]

I tryed a few yes they where cookies one, there are some that i will make again and some that I won't!

[Kerst]

I made a raspberry Tiramisu which was a great success and it's so easy to make !

RASPBERRY TIRAMISU
3 eggs
200 gr/7 oz Mascarpone cheese (Italian cream cheese)
80 gr/5 TBSP sugar
16 Speculaas cookies (gingerbread is a good alternative)
250 gr/9 oz raspberries (fresh or frozen)


Keep some raspberries on the side for decorating and mash the rest in a large bowl with 20 gr/ 1+1/2 TBSP of sugar

Split the eggs. Beat the yolks with 50 gr/2 TBSP of sugar until foamy. Add the Mascarpone and beat until smooth.
Beat the egg whites until almost stiff. Add 10 gr/ 1 TBSP of sugar and continue to beat until it makes stiff peaks
Add the egg whites to the mascarpone mixture with a wooden spoon and stir until fluffy and light. Set aside.

Crumble eight biscuits over four glasses. Put a layer of raspberry mixture on top. Next a layer of Mascarpone. Repeat with another layer of biscuits, raspberries and Mascarpone. Decorate with a few fresh raspberries.

Refrigirate for at least two hours or until firm.

[Snowflake]

Kerst,
that recipe sounds sooo good. Thanks for putting the oz measurements in. I am not good at figuring conversions out.

I will try this recipe a little later, after my 5 pounds of christmas weight goes away. LOL

[snowberry]

Three new recipes this year.

Pumpkin Soup (I love it so much)

Ginger snaps (love that ginger)

Snickerdoodles (My first attempt at making these. My granddaughter actually made them, I just made sure she didn't skip anything)

I plan to make all of these again.

snowberry (who thanks Jesus for pumpkin)

[commomom]

I did over the summer. I made a really easy refrigerator dill pickle recipe. The family loved it and I will definitely make these again. I will post the recipe when I get a chance later. I also made a Dijon and honey glaze for steelehead trout that was really good and a really simple cream of mushroom soup.