Crab Rangoon Lasagna

Crab Rangoon Lasagna

Crab Rangoon Lasagna

The carb count continues to climb in our house…….just can’t get enough lately. I’m blaming it on the weather………

I don’t know anyone who doesn’t like crab rangoon……..well, except my brother, who is allergic…… to be him! The first time I ordered crab rangoon, I ate the entire order myself……it was that good. 

If you are one of us…….those who adore the rangoon, this recipe is right up your alley, and if you love pasta too…..double adore! Continue reading “Crab Rangoon Lasagna”

Red Velvet Truffles

Red Velvet Truffles

Red Velvet Truffles

Happy Hearts……’s almost Valentine’s Day! A day of hearts and romance and of course sweets. You really cannot have a Valentine’s Day celebration without something sweet. So, instead of the big red heart filled with “gamble” chocolate………you know the one where you aren’t sure what is on the inside until you bite it and then yuck…………I always got the one that had mystery filling, you know the one where you really can’t decide what the flavor is, but it’s off, and all you really wanted was the caramel or the vanilla buttercream.

Save yourself that horror and make these Red Velvet Truffles, then you know what the filling will be and you can be the “Queen”……or “King” of hearts. If you like red velvet cake these truffles will be right up your alley. They have that cakey cream cheese filling and are covered in a candy coating that is the perfect sweet for your sweetie!

Red Velvet Truffles_Collage


Red Velvet Truffles

Red Velvet Truffles

  • Author: Marty Boyd
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: Approx. 18 truffles
  • Category: Dessert
  • Method: bake
  • Cuisine: American



  • 4 red velvet cupcakes crumbled ( I used a box mix – replacing the oil with melted butter and doubling the amount, adding 1 extra egg, and replacing the water with buttermilk – after baking I froze the remaining cupcakes to use later)
  • 3 ounces cream cheese
  • 1/2 cup powdered sugar
  • 8 ounces Ghirardelli white melting wafers
  • red food coloring


  1. Make cupcakes according to instructions above and bake according to package directions.
  2. Allow cupcakes to cool completely.
  3. In a small bowl mix cream cheese and powdered sugar. Crumble the 4 cupcakes on top of cream cheese mixture and stir until throughly combined.
  4. Using a small ice cream scoop (you can also use a spoon but the scoop insures uniform truffles) scoop mixture onto a cookie sheet lined with parchment or waxed paper. Place in freezer for 1 hour.
  5. For the coating melt the white melting wafers according to package directions in the microwave. Dip each truffle into the coating letting excess drip off. Place back on lined cookie sheet to dry.
  6. Tint remaining coating with red food coloring to desired color. Place tinted coating in a ziploc bag and cut a small piece off the corner. Decorate truffles with any design you chose. Allow the coating to harden. You can make the truffles up to 3 days ahead and store in an airtight container in the refrigerator.

Keywords: red velvet, cake, truffles, cream cheese, white chocolate, dessert


Toasted Almond Parmesan Dip

Toasted Almond Parmesan DipAlmond Parmesan Dip

Only 5 days until the big day!

Time to get those final plans ready for your Super Bowl Party. Every party needs a dip……….and I don’t mean your crazy cousin with the foam finger, or your husband’s college buddy who hasn’t quite left the campus…..ten years later. I mean a yummy hot from the oven dip served with pita chips. I was not sure if this would be a game day dip or not, quite frankly after I made it I thought it might be better suited for a fancy soiree. But then all parties are different so I am going to add it to my Super Bowl list. Continue reading “Toasted Almond Parmesan Dip”