Chicken Rangoons

Chicken Rangoons

2 packages of 8 ounce Philly Cream Cheese, softened
1 large can of chicken breast meat, drained
1/4 cups of plain bread crumbs
1 tsp onion powder
1/4 cup of Ortega Green Taco Sauce, Mild
60 to 80 Won Ton wrappers
1 bottle of La Choy Sweet and Sour Sauce

Mix all but the won ton wrappers in a large bowl.  Refrigerate for 1 hour or overnight.  Heat 2 cups of vegetable oil in a large wok or deep frying pan to medium high heat.  Place a one teaspoon amount of the filling onto the middle of one won ton wrapper.  Fold in half lengthwise.  Fold again lengthwise.  Have a small bowl of water nearby.  Bring the two bottom corners of the filled won ton wrapper together and moisten with a dab of water.  Press together hard.  Gently drop into the hot oil and fry until they are just brown, turning over once.  About 30 seconds. If you have left over filling, you can freeze it for up to one month. 

Drain on a paper towel and then place onto a cookie sheet and put in a warm oven while other won tons are cooking.  Serve with La Choy Sweet and Sour Sauce.  Enjoy!

Peach Pie Crescents

2 small or 1 large peach, peeled and diced
1 can Pillsbury Original Crescent rolls
1/4 cup light brown sugar
1 Tbls granulated white sugar
1/2 tsp cinnamon
1 Tbls cornstarch
1/2 tsp vanilla extract
1 egg beaten with 1 Tbls water

1.  Preheat oven to 375 degrees.  Line a baking sheet with parchment paper.

2.  In a small bowl, combine the brown sugar, granulated sugar and cinnamon then set aside.

3.  Mix the peaches, vanilla and cornstarch in a separate bowl.  Stir well to coat. Set aside.

4.  Sprinkle each triangle with about 2 tsps of the sugar and cinnamon mixture.  Place 2 Tbls worth of the peach mixture evenly at the wide end of each triangle piece.

5.  Roll up the crescent roll dough around the peach mixture.  Roll much like you would making a crescent roll.

6.  Brush each crescent roll with with the beaten egg mixture. 

7.  Bake for 10 to 13 minutes or until golden brown.  Cool for 5 minutes before serving.