Ingredients :

1 cup butter
½ cup brown sugar, packed
1 teaspoon pure vanilla extract
3 cups rolled oats
½ teaspoon ground cinnamon
¼ teaspoon kosher salt
1 cup dark chocolate chips
¾ cup chunky peanut butter

Directions :

Line an 8-inch-by-8-inch baking dish with parchment paper, and set aside.
In a medium saucepan, combine the butter, brown sugar and vanilla extract. Heat over low heat, until the butter has melted and the sugar has dissolved.
Add the oats, cinnamon, and kosher salt. Cook, stirring constantly, for 4 to 5 minutes.
Pour half of the oat mixture into the prepared baking dish. Spread out the mixture evenly, pressing down.
In a small microwave-safe bowl, combine the chocolate chips and the peanut butter. Heat on high in the microwave, in increments of 40 seconds, stirring in between each increment, until melted and fully combined.
Pour ⅘ of the chocolate mixture into the pan over the pressed oats, reserving about ¼ cup for drizzling. Top with the remaining oats and drizzle with the remaining ¼ cup chocolate mixture.
Refrigerate for 4 hours, or until set.

NO-BAKE CHOCOLATE OAT BARS

Ingredients :

1 cup butter

½ cup brown sugar, packed

1 teaspoon pure vanilla extract

3 cups rolled oats

½ teaspoon ground cinnamon

¼ teaspoon kosher salt

1 cup dark chocolate chips

¾ cup chunky peanut butter

Directions :

Line an 8-inch-by-8-inch baking dish with parchment paper, and set aside.

In a medium saucepan, combine the butter, brown sugar and vanilla extract. Heat over low heat, until the butter has melted and the sugar has dissolved.

Add the oats, cinnamon, and kosher salt. Cook, stirring constantly, for 4 to 5 minutes.

Pour half of the oat mixture into the prepared baking dish. Spread out the mixture evenly, pressing down.

In a small microwave-safe bowl, combine the chocolate chips and the peanut butter. Heat on high in the microwave, in increments of 40 seconds, stirring in between each increment, until melted and fully combined.

Pour ⅘ of the chocolate mixture into the pan over the pressed oats, reserving about ¼ cup for drizzling. Top with the remaining oats and drizzle with the remaining ¼ cup chocolate mixture.

Refrigerate for 4 hours, or until set.

Rustic No Knead Rosemary Garlic Bread:

Servings: 1 loaf

Prep Time: 10 minutes

Rise Time: 12-18 hours

Cook Time: 30-35 minutes

Total Time: 12-18 hours

Ingredients:

– 3 cups all-purpose flour

– 1/4 teaspoon instant yeast

– 1 1/4 teaspoons salt

– 1 tablespoon fresh rosemary, chopped

– 2 cloves garlic, minced

– 1 1/2 cups warm water

Instructions:

1. Mix flour, yeast, salt, rosemary, and garlic in a bowl.

2. Add water. Stir until shaggy dough forms. Cover and let rise for 12-18 hours.

3. Preheat oven to 450°F (230°C). Shape dough into a round.

4. Bake for 30-35 minutes until golden brown. Cool before slicing. 😋

Tips:

– Use fresh rosemary for best flavor.

– Add sea salt on top for crunch.

– Perfect with soups or olive oil! 🍴

Healthy Roasted Pumpkin (Blood-Sugar Friendly Version)

 Description

This roasted pumpkin recipe highlights pumpkin’s natural fiber and antioxidants. When prepared without added sugar, pumpkin can be part of a diabetes-friendly meal because fiber slows glucose absorption.

Ingredients

• 2 cups pumpkin or winter squash, peeled & cubed

• 1 tablespoon olive oil

• ½ teaspoon cinnamon (optional)

• ¼ teaspoon black pepper

• ¼ teaspoon salt

• Optional: garlic powder or herbs

 Instructions

1. Preheat oven to 200°C (400°F)

2. Toss pumpkin cubes with olive oil and seasonings

3. Spread evenly on a baking tray

4. Roast for 25–30 minutes, turning once

5. Serve warm

 Notes

• Do not add sugar, honey, or syrup

• Portion control is important

• Best eaten with protein or healthy fat

Tips

• Pair with lentils, beans, eggs, or yogurt

• Avoid deep frying

• Smaller portions help prevent sugar spikes

• Roasting is better than boiling for flavor

 Servings

• 2 servings

 Nutritional Info (per serving, approx.)

• Calories: 80–90 kcal

• Carbohydrates: 12 g

• Fiber: 3 g

• Sugar: 4 g (natural)

• Fat: 4 g

• Protein: 2 g

 Benefits

• High in fiber → slows sugar absorption

• Rich in beta-carotene & antioxidants

• Supports digestion

• Helps with fullness and weight management

• Low glycemic load when portion-controlled

 Q & A

Q: Does pumpkin cure diabetes?
A:  No. No food can cure diabetes.

Q: Can people with diabetes eat pumpkin?
A:  Yes, in moderate portions and without added sugar.

Q: Is pumpkin better than potatoes?
A: Often yes, because it has more fiber and a lower glycemic impact.

Q: Can teenagers eat this safely?
A:  Yes, as part of a balanced diet.

Q: Why do people say it “eats sugar”?
A: That is false marketing language, not science.

Crispy Cheese-Stuffed Potato Cakes

Ingredients

• 2 cups Mashed potatoes (about 3–4 medium Russet potatoes, boiled and mashed)

• 1 cup Shredded mozzarella cheese (for the center)

• 2 tbsp Green onions or chives, finely chopped

• ¼ cup All-purpose flour (plus extra for dusting)

• 1 Large egg, beaten

• 1 cup Panko breadcrumbs (for that extra-crispy exterior)

• Salt and black pepper to taste

• Vegetable oil for shallow frying

Instructions

1. Prepare the Base: In a large bowl, mix the cold mashed potatoes with the chopped green onions, salt, and pepper. If the potatoes are too soft, stir in the flour to help them hold their shape.

2. Form the Cakes: Scoop about 2 tablespoons of the potato mixture and flatten it in your palm. Place a generous pinch of mozzarella in the center.

3. Seal the Cheese: Fold the edges of the potato over the cheese and roll it into a ball, then gently flatten it into a disc. Ensure the cheese is completely enclosed so it doesn’t leak out during frying.

4. The Breading Station: * Coat each disc lightly in flour.

   • Dip it into the beaten egg.

   • Press it firmly into the Panko breadcrumbs until fully coated.

5. Fry: Heat about ½ inch of oil in a skillet over medium heat. Fry the cakes for 3–4 minutes per side until they are deep golden brown and crispy.

6. Drain and Serve: Place them on a paper towel-lined plate for a minute to remove excess oil. Serve while hot to get the best cheese pull!

Tips for Success

• Cold Potatoes: Use cold, leftover mashed potatoes if possible. They are much easier to handle than warm, fresh ones.

• Don’t Overcrowd: Fry in small batches so the oil temperature doesn’t drop, which ensures they stay crispy rather than oily.

• Uniformity: Using a cookie scoop helps make all the cakes the same size so they cook evenly.

Green Power Smoothie Recipe

This blend is high in fiber, healthy fats, and plant-based protein, making it an excellent breakfast or post-workout fuel.

Ingredients

• 1 ½ cups Fresh baby spinach (tightly packed)

• 1 large Frozen banana (chunks make it creamier)

• 1 cup Unsweetened almond milk (or your preferred milk)

• 1 tbsp Hemp hearts (plus more for topping)

• 1 tbsp Pumpkin seeds (pepitas)

• ½ tsp Vanilla extract (optional, for flavor)

• Ice cubes (optional, if you want it extra cold)

Instructions

1. Liquid First: Pour your milk into the blender. Adding liquid first helps the blades spin freely and prevents sticking.

2. Add Greens: Add the spinach. If you have a lower-powered blender, pulse the milk and spinach together first to ensure there are no leafy bits left.

3. Add Bulk & Seeds: Toss in the frozen banana chunks, hemp hearts, and pumpkin seeds.

4. Blend: Start on a low speed and gradually increase to high. Blend for 45–60 seconds until the texture is completely smooth and vibrant green.

5. Garnish: Pour into a glass and top with an extra sprinkle of hemp hearts and pumpkin seeds for that satisfying crunch seen in your photo.

Why This Works

• Spinach: Provides iron and vitamins without a strong “vegetable” taste.

• Banana: Acts as a natural sweetener and provides potassium.

• Hemp & Pumpkin Seeds: These are the “hidden gems” in your photo, providing Omega-3 fatty acids and magnesium.

Pro Tip: If you want even more protein, you can add a scoop of vanilla protein powder or a tablespoon of almond butter to the mix.

Loaded Avocado Toast with Cherry Tomatoes Goat Cheese and Balsamic Drizzle 

Crispy Eggplant & Mozzarella Bake

Prep Time: 10 minutes
Cook Time: 15–20 minutes
Servings: 3–4 portions

Golden, crisp eggplant layered with juicy tomatoes and melted mozzarella. Light, comforting, and perfect as a main dish or side.

 Ingredients

• 2 large eggplants

• 3 eggs

• 180 g mozzarella cheese, shredded

• 6–8 cherry tomatoes (or 2 medium tomatoes), sliced

• 1 tablespoon mayonnaise or Greek yogurt

• Olive oil, for brushing

• Breadcrumbs or Panko (for coating)

• Sea salt, to taste

• Ground black pepper, to taste

Optional

• Fresh basil leaves (for garnish)

• Dried oregano (for flavor)

 Step-by-Step Instructions

 Step 1: Prepare the Eggplant

1. Wash the eggplants and trim off the ends.

2. Slice into rounds about ½ inch (1 cm) thick.

3. If desired, sprinkle lightly with salt and let sit for 5 minutes.

4. Pat dry with a paper towel to remove extra moisture.

 Step 2: Make the Egg Coating

1. In a shallow bowl, whisk together:

   • Eggs

   • Mayonnaise (or yogurt)

   • Salt

   • Black pepper

2. Mix until smooth.

 Step 3: Coat the Slices

1. Dip each eggplant slice into the egg mixture.

2. For extra crispness, coat with breadcrumbs or Panko.

3. Place coated slices on a plate while preparing the pan.

 Step 4: Assemble the Layers

1. Preheat oven to 400°F (200°C).

2. Line a baking tray with parchment paper and lightly brush with olive oil.

3. Arrange half of the eggplant slices on the tray.

4. Top each slice with:

   • A slice of tomato

   • A generous pinch of mozzarella

   • A sprinkle of dried oregano (optional)

5. Add another eggplant slice on top to form stacks
   (or bake as single layers if preferred).

 Step 5: Bake

1. Lightly brush the tops with olive oil.

2. Bake for 15–20 minutes until:

   • Eggplant is tender

   • Cheese is melted and lightly golden

   • Coating is crisp

 Step 6: Serve

1. Garnish with fresh basil leaves.

2. Serve warm for best texture and flavor.

 Helpful Tips

 Use Panko for extra crunch
 Add garlic powder for extra flavor
 Serve with a green salad or yogurt dip
 Best enjoyed fresh and warm

This easy Paris Brest recipe, or cream puff wreath, is one of my favorite recipes to make when I want to create a show-stopping dessert for guests. Made with choux pastry, custard, and homemade whipped cream, you’re bound to love this indulgent French dessert!

Ingredients

for the pate a choux pastry dough

• 1 cup water
• 1/2 cup unsalted butter
• 1 tsp sugar
• 1/2 tsp salt
• 1 cup all-purpose flour
• 4 eggs

for the custard

• 2 cups whole milk
• 3 eggs
• 1 egg yolk
• 2/3 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 cup all-purpose flour
• 1/8 tsp salt
• 1 tsp vanilla extract

for the whipped cream

• 2 cups heavy whipping cream
• 1/4 cup powdered sugar, plus more for dusting the top of the wreath
• 1 tsp vanilla extract

Instructions

1. Begin creating the recipe several hours before (or the night before, if possible) by first creating your custard filling. In a large bowl, whisk the eggs and egg yolk with the granulated sugar until thick and pale yellow. Add the cornstarch, flour and salt, and whisk again to combine.
2. In a medium saucepan, heat milk until it’s scalding hot, but not boiling. Then remove from heat. Pour about 1/4 cup of the milk into your bowl with the eggs, and whisk vigorously to combine. Pour the entire egg mixture into the saucepan, and move the saucepan back over to the stove. With the heat on medium-low, continue to whisk the mixture until it thickens into a thick, pudding-like consistency. Do not take your eyes off the mixture and continue to whisk the entire time. This can take around 7 to 9 minutes, but the thickening will be happen in a flash so keep your eyes on the custard.
3. Pour the hot custard into a large bowl, then add the vanilla extract. Whisk to incorporate the vanilla and smooth out any clumps in the custard. Cover the custard with a sheet of plastic wrap, placing the plastic wrap directly onto the custard. Refrigerate until chilled.
4. On the day you’d like to serve the dessert, you’ll want to create the pate a choux (the pastry dough). Begin by heating the butter, water, sugar, and salt in a small saucepan over medium heat. Once the butter has melted and the mixture has come to a simmer, remove the saucepan from heat.
5. Add in the flour and stir with a wooden spoon. Move the saucepan back over to low heat and continue to stir the mixture until the flour is completely incorporated and the dough no longer sticks to the bottom or sides of the pan. You should be stirring over the stove for at least a good minute or two as you want to make sure there is no moisture left in the dough. Remove the pan from heat and turn off stove.
6. Add in the eggs, stirring very well after each addition. The mixture will look glossy at first when you stir in the egg, but once the egg is mixed in well, the mixture should start looking like a paste/dough. You want to make sure each egg is mixed in well before adding another. This will feel hard to do but just be patient and keep mixing. The finished result should look like a thick, goopy paste. Let the dough rest in the saucepan while you move to the next step.
7. Use a ruler, cake board, or just a large round bowl to measure out a 9 inch circle on a piece of parchment paper (don’t use permanent marker; use a pencil to trace). Flip the parchment paper over so that the side with the drawn circle is facing down on a baking sheet. You should still be able to see the faint circumference of the circle.
8. Use a cookie scooper (or a pastry bag) to place round mounds of pate a choux (about 1 1/2 to 2 inches in length) along the circumference of the circle, placing the mounds right next to each other so that they are touching.
9. Place the baking sheet in the oven at 425°F for 10 minutes. Then, WITHOUT opening the oven door, lower the heat to 375°F and continue to bake for another 20-25 minutes, or until the pate a choux is a deep golden hue. Once the pate a choux has finished baking, open the oven door and gently pierce each mound with a sharp knife to let out steam. Let the puffs rest in the oven, with the oven door slightly ajar and the oven completely turned off, for another 15 minutes. Finally, remove from oven and let completely cool on a wire rack.
10. Create the whipped cream by whisking the heavy cream on high speed for 1 minute, until it begins to thicken and the whisk leaves indentations in the cream. Add in the powdered sugar and vanilla extract and continue to whisk on high speed until soft peaks have formed and the cream sticks to the sides of the bowl.
11. Take a sharp knife and horizontally slice through the center of the entire wreath of puffs. If a couple mounds separate, it’s not a big deal. Gently lift the top half of the wreath and set aside.
12. Use a spoon to scoop custard into each puff’s bottom half cavity. Pipe or spoon the whipped cream on top of the custard. Gently transfer the top half of the wreath back into place and finish with a dusting of powdered sugar.

 Blueberry Cream Cheese Crumb Cake

🥤 Creamy Avocado Banana Smoothie

Prep time: 5 minutes | Servings: 1

Ingredients

• 1 ripe banana (frozen bananas make it extra creamy)

• 1/2 ripe avocado (pitted and scooped)

• 1 cup milk of choice (almond, oat, or dairy)

• 1/2 cup Greek yogurt (plain or vanilla)

• 1 tbsp honey or maple syrup (optional, for sweetness)

• A handful of ice cubes (if using a fresh banana)

• Optional: A small squeeze of lime juice to keep the color vibrant.

Instructions

1. Prep: Peel the banana and scoop out the avocado flesh.

2. Combine: Place the banana, avocado, milk, yogurt, and sweetener into a high-speed blender.

3. Blend: Start on a low setting and gradually increase to high. Blend for 45–60 seconds until the texture is completely smooth and velvety.

4. Adjust: If it’s too thick, add a splash more milk. If you want it colder, add a few more ice cubes and pulse.

5. Serve: Pour into a tall glass. For the aesthetic in your photo, garnish the rim with thin banana slices and enjoy immediately.

Pro-Tips for the Best Texture

• The “Cold” Factor: Using a frozen banana is the secret to a milkshake-like consistency without watering it down with too much ice.

• Nutrient Boost: Feel free to toss in a tablespoon of chia seeds or flax seeds; the avocado is so creamy you won’t even notice the extra texture!

Strawberry & Peanut Butter Power Smoothie

Prep time: 5 minutes | Servings: 1 large glass

Ingredients

• 1 cup Fresh or frozen strawberries (plus one for garnish)

• 1 Ripe banana (frozen works best for a creamy texture)

• 1 tbsp Creamy peanut butter

• 1 cup Milk of your choice (dairy, almond, or oat milk all work great)

• 1/4 cup Greek yogurt (optional, for extra thickness)

• Toppings: A sprinkle of crushed peanuts or granola and a few whole almonds.

Instructions

1. Prep the Fruit: Wash the strawberries and remove the green stems. Peel your banana.

2. Layer the Blender: To keep things moving smoothly, add your liquid (milk) first, followed by the peanut butter and yogurt, then the fruit.

3. Blend: Start on a low speed and gradually increase to high. Blend for about 45–60 seconds until the mixture is completely smooth and those little strawberry seeds are well-incorporated.

4. Adjust Consistency: * If it’s too thick, add a splash more milk.

   • If it’s too thin, add a couple of ice cubes or more frozen fruit and blend again.

5. Garnish: Pour into a tall glass. Sprinkle the crushed peanuts or granola on top. Slice a strawberry halfway up the middle and slide it onto the rim of the glass.

Pro-Tip for Texture

Using a frozen banana is the secret to getting that milkshake-like consistency without watering it down with ice. If you have extra bananas, peel them and keep them in a freezer bag for future smoothies!

Creamy Broccoli & Cauliflower Soup

Ingredients

• Broccoli: 1 large head (approx. 500g), cut into florets.

• Cauliflower: 1/2 large head (approx. 300g), cut into florets.

• Aromatics: 1 medium yellow onion (diced) and 3 cloves of garlic (minced).

• Liquid: 4 cups (1 liter) of vegetable or chicken broth.

• Creaminess: 1/2 cup heavy cream (or coconut milk for a dairy-free version).

• Seasoning: Salt, black pepper, and a pinch of nutmeg.

• Optional: 1/2 cup grated sharp cheddar or parmesan for extra depth.

Instructions

1. Sauté the Base: In a large pot, heat a tablespoon of olive oil or butter over medium heat. Add the onion and sauté until translucent (about 5 minutes). Add the garlic and cook for another minute until fragrant.

2. Simmer the Veggies: Add the broccoli and cauliflower florets to the pot. Pour in the broth. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 12–15 minutes or until the vegetables are very tender.

3. The Secret to the Color: To keep that bright green color seen in your photo, don’t overcook the broccoli! If you want it extra green, you can toss in a handful of fresh spinach right before blending.

4. Blend: Use an immersion blender (stick blender) directly in the pot to blend until smooth. If using a standard blender, work in batches and be careful with the hot liquid.

5. Finish: Stir in the cream and cheese (if using). Season with salt, pepper, and nutmeg to taste. Heat through for 2 minutes on low heat—do not let it boil again once the cream is added.

6. Garnish: Serve hot. Reserve a few small, steamed broccoli florets to place on top just like in the picture!

Quick Tips for Success

• Stems are flavor: Don’t throw away the broccoli stems! Peel the woody outer layer, chop the inside, and boil them with the florets—they add great body to the soup.

• Texture: If the soup is too thick, splash in a little extra broth until it reaches your preferred consistency.

Easy and Fluffy Vanilla Muffins

Prep Time: 10 minutes
Bake Time: 20–25 minutes
Yields: 12 standard muffins

Soft, airy, and golden muffins that are simple to make and perfect for breakfast, snacks, or dessert.

 Ingredients

• 2 eggs

• 125 ml (½ cup) vegetable oil

• 250 ml (1 cup) milk

• 200 g (1 cup) sugar

• 360 g (3 cups) all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon salt

• 100 g (⅔ cup) raisins or chocolate chips (optional)

• 1 teaspoon vanilla extract (optional, for extra flavor)

 Step-by-Step Instructions

 Step 1: Prepare Oven and Muffin Pan

1. Preheat oven to 375°F (190°C).

2. Line a 12-cup muffin tin with paper liners or grease each cup lightly with butter or oil.

 Step 2: Whisk Wet Ingredients

1. In a large mixing bowl, whisk eggs and sugar until pale and slightly frothy.

2. Add vegetable oil, milk, and vanilla extract (if using).

3. Whisk until fully combined.

 Step 3: Combine with Dry Ingredients

1. Sift flour, baking powder, and salt directly into the wet mixture.

2. Use a spatula or wooden spoon to fold gently until just combined.

   • Stop mixing when flour streaks disappear to keep muffins light and fluffy.

 Step 4: Add Mix-ins (Optional)

1. Gently fold in raisins or chocolate chips if desired.

 Step 5: Fill Muffin Cups

1. Divide batter evenly among the 12 cups, filling about ¾ full.

2. Place the tin in the center of the oven.

 Step 6: Bake

1. Bake for 20–25 minutes.

2. Muffins are done when:

   • Tops are golden brown

   • They spring back when lightly pressed

   • Toothpick inserted comes out clean or with a few moist crumbs

     

     Creamy Milk & Fruit Terrine (Agar-Agar Dessert)

 Step 7: Cool

1. Let muffins cool in the tin for 5 minutes.

2. Transfer to a wire rack to cool completely.

 Pro-Tips for Success

• Room Temperature Ingredients: Eggs and milk at room temperature give a smoother, well-incorporated batter.

• Storage: Keep in an airtight container at room temperature for up to 3 days. Freeze for up to 2 months.

• Optional Flavors: Add cinnamon, nutmeg, or lemon zest for a flavor twist.

Ingredients

(Simple pantry staples)

3 cups all-purpose flour

1 teaspoon salt

1 tablespoon sugar

1 tablespoon instant yeast

1 cup warm water (about 110°F / 43°C)

2 tablespoons vegetable oil

👩‍🍳 Instructions

Mix the dough

In a large bowl, combine flour, salt, sugar, and yeast.

Add warm water and oil. Mix with a spoon until a sticky dough forms.

Rest (no kneading!)

Cover the bowl with a towel. Let rest for 30–45 minutes, until doubled in size.

Shape

Lightly flour your hands and surface.

Divide dough into 8–10 equal pieces.

Gently flatten each into a round (about ¼–½ inch thick).

Cook

Heat a non-stick or cast-iron pan over medium heat (no oil needed).

Cook each bread for 2–3 minutes per side, until puffed and golden brown.

Cool slightly & enjoy

Stack them in a towel to keep soft.

Crab Rangoon Egg Rolls are a fun, flavorful twist on two popular favorites. They combine the creamy, savory filling of classic Crab Rangoon with the crispy, handheld shape of an egg roll. Inside, you’ll usually find a smooth mixture of cream cheese, crab (or imitation crab), green onions, and mild seasonings. When wrapped in an egg roll wrapper and cooked, the outside turns golden and crunchy while the inside stays rich and creamy.

What makes Crab Rangoon Egg Rolls so appealing is the contrast in textures. The crisp shell cracks when you bite into it, giving way to a warm, soft filling that’s slightly sweet and savory at the same time. They’re often served with dipping sauces like sweet chili sauce, duck sauce, or even soy sauce, which adds another layer of flavor.

These egg rolls are popular as appetizers or party snacks because they’re easy to share and feel a little special. They also show how different food traditions can blend together—taking inspiration from Chinese-American takeout classics and presenting them in a new, creative way. Whether served at a restaurant or made at home, Crab Rangoon Egg Rolls are a crowd-pleasing comfort food that stands out for its bold taste and satisfying crunch.

Crab Rangoon Egg Rolls are filled with fresh crab meat, cream cheese, and a perfect blend of spices. They are fried to golden perfection and are the ultimate party appetizer.

INGREDIENTS

2 (8 ounce) boxes cream cheese softened

1 –2 tablespoons Worcestershire sauce (see notes)

1 teaspoon garlic powder

1/2 teaspoon onion powder

3 green onions chopped

1/2 lb fresh white cooked crabmeat flaked or diced

8–10 egg roll wrappers

Vegetable oil for frying

How To Make Crab Rangoon Egg Rolls

1. In a food processor, pulse cream cheese, Worcestershire sauce, garlic powder, onion powder, and green onions several times until mixed. Stir in crab meat.
2. Lay one egg roll wrapper out with a corner pointing towards you. Place about three rounded tablespoons in the center of each wrapper, making a short horizontal lump. Bring the corner that is closest to you up and over and gently tuck it in. Fold in the sides and roll the wrapper tightly. Use a small amount of water to secure the tip of the wrapper. (If you don’t know how to roll an egg roll, it usually shows on the package with pictures).
3. Heat oil in a heavy stockpot or saucepan to 375 degrees. Fry them 2-3 at a time (depending on the size of your pan) for 1-2 minutes or until lightly browned. Allow the heat to charge back up in between batches. Place on paper towels to drain. Serve warm

NOTES

• If at all possible, use fresh crab. I used King Crab, which I find to be the best for these. You can also use Snow Crab, Dungeness Crab, Blue Crab, and Stone Crab.
• In a pinch, substitute canned or imitation crab meat. If using imitation, be sure to chop it up fine.
• Egg roll wrappers can be found in most grocery stores in the refrigerator cases next to the fresh produce.
• Soften the cream cheese to room temperature.
• Like your crab rangoon a little sweet? Add 1/2 tablespoon of sugar or 1/2 tablespoon of mirin.
• Use oil with a high smoking point like vegetable, canola, or peanut.
• A candy thermometer attached to the side of the Dutch oven will help you keep your oil at a consistent 375 degrees. When you add the egg rolls, the temperature will drop, so turn it up slightly. When you remove the egg rolls from the oil, the temperature will rise, so turn it down a bit