Craft Night with the Girls

Around the holidays, my girlfriends and I like to get together to make homemade gifts and decorations.  A lot of my projects came from Pinterest, shocker, as did the snacks I made to share.  I thoroughly enjoy being the one to get the girls saying "Oh my god" in regards to the treats I bring, so for our first craft night I brought little Thai Chicken Pies and Crab Rangoon.  They were delicious, if I may say so.

Again, this was done a little while ago, so I sadly only have one picture.  I know, the worst.  But you can get the idea.

Thai Chicken Pies Crab Rangoon

Let's start with the Thai Chicken Pies:

Ingredients:

1 tbsp veg oil

1 lb. boneless skinless chicken breasts, cubed

1 medium onion, diced (about 1/2 cup)

1/4 cup green onions + more for garnish (doesn't it look pretty?)

1/2 tsp Thai red curry paste

1 tbsp fresh lime juice

1 cup shredded mozzarella

1/2 cup Bisquick (I used the heart healthy kind, you can use whatever is on hand or your preference)

1/2 cup milk

2 eggs

Directions:

1. Heat the oven to 375°F.  Spray your muffin tin with cooking spray.  (Tip: Invest in a muffin tin.  After finding this particular pin, I started using mine for tons of stuff, far beyond muffins.  So worth the purchase.)

2. In a large skillet, heat the oil over medium high heat and cook the chicken until cooked through, about 5 minutes.  Then add the onions and cook about 2 minutes.  Add the green onions, curry paste and lime juice.  Stir occasionally until everything is heated through.  Stir in the cheese and then set to the side.

3. In a medium bowl, combine the Bisquick, milk, and eggs and whisk until well blended.  Spoon 1 scant tablespoon of the Bisquick mixture into each muffin cup and then add 1/4 cup of the chicken mixture on top.  (Note: I found that using a little less than 1/4 cup worked for me, for some reason mine didn't turn out to be as much as the recipe originally calls for.)  Add another tablespoon of the Bisquick mixture on top of the chicken.

4. Bake in the oven for 30-35 minutes, until you get a clean toothpick from the center.  Cool them for 5 minutes and then sprinkle with the rest of the green onions.  Eat up!!

Original Recipe Bet you can guess where I found this!

And now for the Crab Rangoon, my absolute favorite Chinese food treat.  Also, this was my original use of the wonton wrappers.  Big plus: they're baked, so they're not all that bad for you!  Wahoo!  The original recipe was only for 14 so I doubled it (the girls and I eat a lot!)

Ingredients:

1/4 tsp garlic salt

1/4 tsp Worcestershire sauce

30 wonton wrappers

2 green onions, chopped

8 oz imitation crab

6 oz cream cheese (I recommend taking this out of the fridge about 20 minutes before you begin making these so that it's easier to mix)

Directions:

1. Heat the oven to 425°F.  In a bowl, combine the cream cheese with the garlic salt and Worcestershire sauce.  Mix well.

2. Add the crab and green onion and stir until combined.

3. Prep your station so that you have about 2-3 wonton wrappers laid out on the counter.  Place about 2 tsp in the center of each wrapper.  Be sure not to overfill because they will break.

4. Using your finger, moisten the edges of the wrapper with water and bring the corners together.  Do this however you'd like, because they will probably not look like the picture (mine didn't ha ha)

5. Spray a baking sheet with cooking spray and lay out the wontons.  Spray the tops of the wontons with the cooking spray-helps make them golden brown.

6. Bake for 8-10 minutes, until the tops are brown.  Cook for about 2 minutes, serve warm. Fall in love, like I did.  Ah-mazing.

Original Recipe

Bring these to your next get together and I promise people will be begging for them regularly.  I know I went through a phase where I always had Rangoon on hand because 1. They're easy and 2. They're delicious!!  Enjoy!!