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Recipe: Baked Crab Rangoon
 Baked Crab Rangoon 15 wonton wrappers 1 (8 ounce) package vegetable cream cheese, softened 1 (3.53 ounce) pouch crab, drained 1/4 cup sweet and sour sauce Preheat oven to 350 degrees. Lightly coat wonton wrappers with cooking spray. Press wonton wrappers into mini muffin cups. In small bowl, combine cream cheese and crab. Mix well. Spoon mixture into wonton wrappers. Top with sweet and sour sauce. Bake 8 to 10 minutes or until golden brown.  I love to go to a Chinese restaurant and order Crab Rangoon. This baked version is so easy to make and has all the flavor my local restaurant has, but without the hassle of trying to fold them up and deep fry them. When I have deep fried them in the past, the filling in some of the Rangoons would spill out, leaving me with empty wonton wrappers. With this recipe, each one comes out perfect every time!  Recipe can be found on page 144 in, MY KIND OF COOKING COOKBOOK. The Clay County Fair is winding down. Today I will be judging my last cooking contest. On Saturday, I have my final radio interview with George on 107.7 KICD-FM. Then on Sunday, it is all over.  I am going to feel just like the little fair goer, come Sunday! Check out my blogging buddy, Bo's Blog (say that three times fast),Bo's Bowl. Not only does he have great giveaways, his recipes are incredible! One visit to his blog and you will see why I faithfully follow it. Also check out my friend Pam's blog, Pam's Midwest Kitchen Korner, for more great recipes! Once you read her blog, she will be your friend too!  related searches : Recipe
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