Srumptious Crumble Cake

This is so moist and delicious!!! It's great for desert on a cold day or for breakfast anytime!

Scrumptious Crumble Cake

• 1/2 cup butter, softened
• 1 1/4 cup sugar
• 1 1/2 tsp vanilla
• 2 eggs
• 2 1/4 cup flour
• 3 1/3 cups baking powder
• 1/2 tsp salt (if you used unsalted butter then use 1 tsp salt)
• 1 cup milk

Topping

• 1/2 cup butter
• 1 cup brown sugar
• 1 cup flour
• 1 Tbsp cinnamon

Cream butter and sugar until well blended. Add eggs and vanilla. Mix until smooth. Sift flour, baking powder, and salt together; add alternately with milk. Mix until smooth. Scrape sides of the bowl often. Do not over beat!

Preheat oven to 350 degrees. Butter and flour a 9 x 13 x 1/2 inch cake pan. Pour in cake batter and smooth out so it fills entire bottom of the pan. Sprinkle the crumbs on top of the cake.

Bake 25-30minutes. Cool for one hour. Sprinkle with powder sugar.

Butter Cake Shake

This is inspired by an episode of Man vs. Food that features the “Mother Futcher” shake from the Tradewinds Cafe of Maine. This shake is made with three scoops of butter pecan ice cream, milk, and a slab of Grandmother Futcher’s coffee cake.

Here is my variation of the shake. It's rich, creamy and yummy with the warm crumble cake!


Butter Cake Shake

• 3-4 scoops butter pecan ice cream
• 2 slices of crumble cake
• 1-2 cups milk

Recipe 1 - Parfait Style

In a milkshake glass, place 1/2 piece of crumble cake. Add one scoop of ice cream. Continue with a second layer and top with a slice of crumble cake.

Recipe 2 - Shake Style

Blend ice cream and milk in blender. Pour into glass and top with a slice of crumble cake.

Black Bean Fajitas

Mmmm! This colorful recipe is great for when you are craving Mexican food but don't want all the carbs, calories and cholesterol! It's lite but so filling. Get satisfied without getting a big belly!

I was actually too lazy to thaw out frozen meat to make fajitas so I decided to replace the meat with black beans. Glad I did. This is my own little recipe but it's a winner at our house.

Black Bean Fajitas

• 6 wheat tortillas
• 1 can black beans, drained and rinsed
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 orange bell pepper, sliced
• 1 cup onion, sliced
• 1 medium sized yellow squash, diced
  
• 1 bunch fresh cilantro
• 2 Tbs lemon juice
• 1 tsp salt
• fresh ground pepper
• 1 tsp minced garlic
• 1 tsp cumin
• 1 tsp chili powder
• Marketside (medium) fresh salsa (do not use bottled salsa)
• 1 cup light sour cream
• 2 cups shredded Mexican Style cheese

Heat frying pan to medium high. Add 1 Tbsp oil. Toss in bell peppers, onion and cilantro. Fry until tender. Stir in salt and spices. Gently stir in black beans and remove from heat and cover. Brush tortillas on both sides with oil. In a separate frying pan, fry until golden on both sides.

On a plate lay tortilla. Add 1 cup of pepper and bean mixture. Sprinkle cheese on top. Add one more cup of pepper and bean mixture and add more cheese. Top with salsa and sour cream. Garnish with cilantro and serve with a lime wedge. Enjoy!

Chocolate Orange Chews

While experimenting for a yummy new cookie to make for a cookie exchange, I came up with this! If you love those chocolate oranges or orange sticks, you'll love those flavors in a cookie! Also, you can use white chocolate chips and add shredded coconut for a real dreamy treat!

Chocolate Orange Chews

• 3/4 cup butter, softened
• 1 1/4 cup brown sugar
• 1 cup sugar
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 3 eggs
• 1/4 cup oil
• 1 1/2 tsp vanilla
• 1 Tbsp grated orange peel
• 2 Tbsp frozen orange juice concentrate, thawed
• 3 cups of white or milk chocolate chips
• optional 1 cup shredded coconut

Preheat oven to 375 degrees. In a large mixing bowl beat butter with electric mixer on high speed for 30 seconds. Add sugar, baking soda and salt. Mix until blended. Beat in eggs, oil, vanilla, grated orange peel and orange juice. Beat in flour a cup at a time. Stir in chocolate chips and coconut.

Shape dough into 1 -1/2 inch balls. Place balls on ungreased cookie sheet. Bake 1 sheet at a time for 8-10 minutes or until golden. 9 minutes in my oven is perfect. Cool for 2 minutes and serve.

Paradise Chicken

It was one of those nights when we really needed to go grocery shopping. I looked at what was in the freezer and thought "how am I going to make chicken and broccoli satisfy the take out cravings tonight?" Then I came up with this!

I love my chicken either sweet & tangy or creamy, so a combination of both was perfect! I will for sure be making this again!

Paradise Chicken

• 6 chicken tenders, thawed
• 1 bag frozen cut broccoli
• 1 box of pasta shells
• 2 Tbsp butter
• 3/4 cup mayonnaise
• 1 1/2 Tbsp honey
• 1 tsp spicy brown mustard
• fresh ground pepper
• 1/4 tsp salt
• 1 tsp dried tarragon

In a pan on medium high, fry chicken in 2 Tbsp butter until golden and tender in the center. Meanwhile boil pasta according to directions on package. Add broccoli and cook 5- 7 more minutes. Drizzle honey over chicken and broccoli and stir until evenly coated. In a small dish combine mayonnaise, brown mustard, salt and pepper. Blend well and stir into chicken and broccoli until all of broccoli and chicken is coated in the creamy mixture. Sprinkle tarragon over and stir well. Serve warm!

Pineapple Whippy Floats

While at Disney Land this month we stopped by the Tiki Room to get in line and saw a concession stand where they were serving these fabulous floats. It was frozen whipped pineapple custard floating in fresh pineapple juice. It looked so heavenly. We were pressed for time so couldn't get any, but I promised myself I would recreate it at home.

Here it is!!

Pineapple Whippy Floats

• 1 container of Häagen-Dazs Pineapple Coconut Ice Cream
• 1 bottle Dole Pineapple Juice
• 1 bag frozen pineapple
• 1 jar Maraschino cherries

Fill glasses half way with pineapple juice. Add one large scoop of ice cream. Top with pineapple and cherries.

Berry Jubilee

I made this up because I get tired of cranberry sauce and fruit salads overdone with whipped cream and jello at my holiday dinners. This is super refreshing with a hint of candied lemon and orange! It's sure to please!


















Berry Jubilee

• 1 large bag frozen mixed berries (blackberry, blueberry and raspberry)
• 1 large can mandarin oranges
• 1 cup pomegranate seeds
• 2 kiwis, peeled and sliced
• 1/4 cup grated lemon
• 1/4 cup sugar

Set berries out to thaw an hour in advance. Place berries in large bowl. Stir in pomegranate seeds. Mix grated lemon and sugar together. Sprinkle half of mixture into berries and stir. Place kiwi and oranges on top and sprinkle with remaining lemon sugar. Serve.

Apple Streusel Pie

I created this without a recipe. For anyone who normally doesn't like apple pie, they will feel different about this pie. The sweet, buttery shortbread crust, the sugary, buttery, crumble on top and crisp apples in the pie are spectacular!

No soggy, mushy, apples in this recipe! It's all crisp, fresh and melts in your mouth!!

Apple Streusel Pie

• 2 -3 cups sugar
• 4-6 crisp, sweet apples
• 6-8 cups water
• 1/2 cup corn starch
• 2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp allspice
• 3/4 tsp salt
• 2 1/2 Tbsp lemon juice

Shortbread Crust

• 1 cup butter
• 1/2 cup powder sugar
• 2 cups flour
• 1/4 tsp baking powder

Struesel Topping

• 1/2 stick butter
• 1/2 cup brown sugar
• 1/2 cup flour

Start by making pie crust. Cream together butter and powder sugar. In a separate dish blend flour and baking powder together. Add to butter mixture. Press into pie dish and bake at 350 for 12 minutes. Remove and cool.

In a large pot add 7 cups water, cinnamon, nutmeg, allspice, salt, sugar and lemon juice and apples. Bring to a boil and boil for 10 minutes. In a small dish take remaining cup of cold water and stir in cornstarch. Stir until dissolved completely. Add to boiling apples. Stir until it begins to thicken. Reduce heat to a low simmer, while stirring for another 10 minutes.

Pour filling into pie crust. In a bowl, mix topping ingredients together with beaters. Should create nice pea sized balls. Crumble over top of pie. Bake at 350 degrees for 25-30 minutes. It tastes best served hot with a scoop of vanilla ice cream however it will hold together better after refrigerated 4 hours or overnight. You can serve at room temperature.

Fall Roasted Vegetables

I got this recipe from my brother. It is amazing! I rarely serve vegetables any other way now. Not only is it fancy - it's easy and delicious!!

You can switch some out for your favorite veggies however I recommend you leave the butternut squash. For all the squash haters, it ends up not tasting like squash at all and adds a perfect sweetness to the dish. My kids love brussel sprouts because of this recipe.

Fall Roasted Vegetables

• 1 lb butternut squash
• 1/2 cup of brussel sprouts quartered
• 3 large carrots peeled and cut diagonally
• 1 red onion chopped
• 3 Tbsp olive oil
• 1 tsp salt
• 2 Tbsp fresh parsley
• 1 1/2 Tbsp balsamic vinegar
• 1/4 tsp pepper

Heat oven to 450 degrees or on "broil". Put all veggies in a bowl and coat with oil and salt. Toss and coat well. Spread onto flat baking sheet or roasting pan. Roast until brown and tender about25-30 minutes. Stir every 10minutes while roasting to prevent burning. When done, transfer to bowl and toss with fresh parsley, vinegar, pepper and remaining oil and salt. Serve warm.

Crostini (with Pea Pesto and Corn Pesto)

Mmmmmm! This is super cheap to make and will really wow your guests!

Crostini are small Italian toasts usually with a pesto sauce on top. Here is a delicious ways to get your kids to eat peas. What I love about the pea pesto sauce is that it doesn't taste like peas. It has a very fresh, tangy, creamy taste. My guests thought it was guacamole. I think it would taste great on nachos and much cheaper than guacamole.

The corn pesto it also creamy and delicious! I could eat these every day for dinner!

Crostini (with Pea Pesto and Corn Pesto)

Crostini

• 1 sliced baguette
• 2 Tbsp olive oil
• 1 cup fresh diced tomatoes

Baste bread slices with oil and grill 1-2 minutes on each side or bake in the oven at 350 degree for 5-10 minutes.

Pea Pesto

• 1 (10-ounce) package frozen peas, defrosted
• 1 garlic clove
• 1/2 cup grated Parmesan
• 1 teaspoon salt, plus extra for seasoning
• 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
• 1 tsp fresh squeezed lemon juice
• 1/3 cup olive oil

Pulse together the peas, garlic, Parmesan, lemon juice, 1 teaspoon of salt and 1/4 teaspoon of pepper in a food processor. With the machine running, slowly add the olive oil until well combined, about 1 to 2 minutes. Season with additional salt and pepper, if needed.

Corn Pesto

• 3 cups fresh or frozen corn kernels
• 2 large cloves of garlic
• 3/4 tsp fine grain sea salt
• 1/2 tsp fresh ground black pepper
• 1/4 cup fresh basil leaves, packed
• 1/4 cup extra virgin olive oil
• optional 1/3 cup pine nuts

Blend in food processor until smooth.


Remove bread slices from the oven. Quickly arrange on a serving platter. Spread 1 Tbsp of pesto sauce onto each slice. Sprinkle tomatoes on top. Serve.

Poached Pear Mascarpone Pie

Oh my oh my how I love pie! Let me just tell you, this is the most delicious pie I have ever tasted and that's what my dinner guests told me as well!

Mascarpone is a delicate Italian cheese. It has the texture of cream cheese but a much different flavor. It's very silky and not as rich. I bought mine at Smith's in the deli. It isn't cheap so if you are on a budget, I suggest you buy an 8 oz mascarpone and then an 8 oz cream cheese. It isn't the same if you replace it with cream cheese.

It's not rich at all so you can eat slice after slice and not get sick. It's creamy with a delicious, sweet spiced pear syrup that you drizzle over the top. It has a heavenly spice fall/winter flavor to it and the soft, juicy poached pear on top just makes it a real treat. You'll also enjoy the flaky, buttery shortbread crust with the creamy filling.

I created this after seeing a show on the cooking channel that featured America's best deserts. There was a little bakery being featured and the woman made this. It was her prized desert. The recipe however was a secret - so I had to create it myself. I think I did very well!! You could try this desert with homemade apple pie filling on top, cherries or berries. But you really have to try the pears. It is out of this world!!

Poached Pear Mascarpone Pie

Shortbread Crust

• 1 cup butter
• 1/2 cup powder sugar
• 2 cups flour
• 1/4 tsp baking powder

Mascarpone Filling
(You may want to double this recipe if filling a deep dish pan - that's what I did)

• 2 cups mascarpone cheese (16 0z) I purchased mine at Smith's
  
• 2 tablespoons sugar
• 3/4 cup heavy cream

Poached Pears

• 4 ripe yet very firm red skinned pears
• 4 cups water
• 1/3 cup honey
• 1/3 cup sugar
• 4-inch piece fresh ginger, sliced
• 1 tsp allspice
  
• 1 teaspoon whole cloves
• 1 cinnamon stick, broken in half (or 1-2 tsp cinnamon)

Make Crust - Preheat oven to 350 degrees. Cream butter and sugar in large bowl. In small bowl mix baking powder and flour together. Add to butter mixture and blend well. Pat into a pie plate or tart dish. Bake 12-15 minutes. Then cool.

In a large bowl beat mascarpone and sugar on medium speed until blended. Add cream and beat until stiff. Fold into cooled pie crust. Cover with plastic and refrigerate over night.

Poached Pears - Peel the pears and cut them in half from top to bottom, leaving the stems intact. Core each pear half by scooping out center with a spoon.

Add the water, honey, and sugar to a 4-quart pot and bring to a boil over high heat. Stir until the sugar and honey are dissolved, then add the ginger, cloves, allspice and cinnamon stick.

Slip the pears into the liquid and turn the heat down to a simmer. Cover and cook for 20 to 30 minutes, or until the pears can be just pierced with a fork.

Transfer the pears and the poaching liquid to a smaller container, cover, and refrigerate overnight.

Before serving, remove pears from liquid and arrange onto pie. Boil liquid until it reduces into a syrup (place in a wide saucepan and simmer for 30 minutes or until syrupy and reduced by half).Drizzle over pears and pie slice. Enjoy!

Non-Traditional Yams

I don't know about you but I get tired of the ever so sweet yam dishes that line the tables on Thanksgiving. It's enough to make me have no room for desert. Too much calories - too much sugar! My husband hates yams and sweet potatoes and especially will not eat them with sweet toppings on them.

A couple of years ago I created this for my husband and for our family Thanksgiving feast. He loved it! It was yummy and everyone appreciated it as an alternative to traditional yams. I like it much better and I hope you will too! Because yams are naturally sweet, salty flavors compliment them quite well. The last things you should do as add more sweet to sweet. Let me know what you think!

Non-Traditional Yams

• 6-8 cooked yams, peeled and mashed
• 1 stick melted butter
• 2 cups cooked bacon, crumbled
• 1/2 cup green onions, sliced
• dash of salt & pepper
• 2 cups shredded Mozzarella
• 2 cups shredded Parmesan

Mix yams, butter, 1 cup bacon, onions, salt & pepper, 1 cup Parmesan and 1 cup of Mozzarella. Pour into a 13X9 inch casserole dish. Top with remaining cheese, bacon and extra green onions. Cover with foil and bake at 350 degrees for 23-35 minutes.

Harvest Hot Chocolate

I made this up for my kids and they loved it! It's a delicious sensation of cool chocolate mousse melting over warm pumpkin spice for a creamy treat!












Harvest Hot Chocolate

• Stephens Instant Pumpkin Spice Hot Chocolate
• Milk
• 1 large container of cool whip
• 1 large box of instant chocolate pudding mix
• orange and brown sprinkles

Mix milk and hot chocolate according to directions on can and as to how many servings you want. Mix cool whip and half of dry pudding mix together (can add more to attain thickness you like). Pour hot chocolate into mugs and top with chocolate whipped topping and sprinkles!

Cocktail Salad

I created this on a whim. I gave it this name because of the cocktail onions and because it's a cocktail of great flavors! My kids hate onions but love this salad! It's a pleasant alternative to all the traditional and trendy salads that saturate your recipe books. It's very tangy and adds life to your taste buds!

Cocktail Salad

• 1 bag fresh baby spinach leaves
• 1/2 cup roasted pumpkin seeds
• 1 cup red olives, pitted
• 1-2 cups cocktail onions

Dressing

• 1/4 cup lemon juice
• 1/4 cup olive oil
• 1/4 tsp salt
• fresh cracked pepper

Toss salad ingredients together in a bowl. Stir dressing ingredients together and toss into salad. Serve right away!

Pumpkin Pizza

I created this for a pumpkin contest but I never made it until yesterday. What a great way to serve pumpkin! It's so delicious and you can't detect the pumpkin.

Pumpkin Pizza

• 1/2 cup pumpkin puree
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/2 tsp basil
• 10 breakfast sausage links cooked
• 1 green pepper chopped
• 1/2 cup sliced mushrooms
• 1 cup red olives, pitted
• 1/4 cup roasted pumpkin seeds
• 1/4 cup chopped onion
• 1 cup fresh spinach leaves
• 2 cups shredded Mozzarella cheese
• 1 can refrigerated pizza dough

On a floured surface roll out pizza dough and shape onto round pizza pan. Mix pumpkin, garlic, salt and basil together. Spread over dough. Add seeds, sausage, mushrooms, peppers, onions, spinach, olives and cheese. Bake at 400 degrees for 18 minutes. Enjoy!

Chocolate Chip Pumpkin Crunch Cake

Oh how I love pumpkin crunch cake! I had some extra pumpkin yesterday and decided to make this cake but this time I added chocolate chips. It was so delicious!! All I can say is pumpkin chocolate chip cookies meets pumpkin pie. A bottom layer of pumpkin pie and a top layer of buttery, crunchy crust - with a twist of creamy chocolate! It's a little rich so be sure to have this desert after a healthy meal!

Chocolate Chip Pumpkin Crunch Cake

• 1 large can pumpkin
• 1 cup sugar
• 3 eggs
• 13 oz can evaporated milk
• 1/2 tsp salt
• 3 tsp pumpkin pie spice
• 1 yellow cake mix
• 1 1/2 sticks of melted butter
• 1 cup chocolate chips
• 1 cup crushed nuts

Mix together all ingredients except cake mix and pour into greased 9X13 baking dish. Sprinkle 1/2 cup chocolate chips over top. Sprinkle yellow cake mix (dry) over pumpkin mixture. Pour melted butter over top. Sprinkle remaining chocolate chips and crushed nuts over top. Bake at 350 degrees for 50 minutes until set. Enjoy warm or chilled. Top with real whipped cream.

Starbucks' Caramel Apple Cider

For the first time in my entire life I finally experienced the caramel apple cider from Starbucks. I have heard about it for years and have always wanted to try it. The other night after ordering prescription medicine at the drive through window of a Walgreen's, I needed to kill some time while waiting for the prescription. I remembered that there was a Starbucks down the street and my husband had been saying all week that he was craving apple cider. So I went and picked some up. I was so sad that on the way home it tipped over and spilled all over the floor. It wasn't cheap so I didn't want to go back and get another. My husband loved the surprise even though there wasn't much left. The drink was so delicious, it tasted like liquid apple pie. I promised my kids I would recreate it and we'd have it all the time. So, I made it last night and everyone agreed it tasted exactly the same!

Starbucks' Caramel Apple Cider

• 1/2 gallon of Musselman's apple cider (must be cider not juice)
• 1-2 Tbsp Vanilla Caramel Creamer (Coffee-mate brand)
• 1/2 tsp cinnamon
• Whipped Cream

Heat cider in a large saucepan (avoid boiling point). Add creamer and cinnamon, stir well. Pour into mugs and top with whipped cream and cinnamon!!

Restaurant Onion Rings

Mmmm! My husband made these last night to go with our burgers. We make them all the time and I think they are super easy and super delicious!

For a fabulous fry sauce. Mix about 1/2 cup of mayo with 2 Tbsp ketchup and 1/4 tsp of garlic powder.

Restaurant Onion Rings

• 1 large onion
• 1 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 egg
• 1 cup milk, or as needed
• 3/4 cup Italian seasoned bread crumbs
• seasoned salt to taste
• 1 quart oil for frying, or as needed

Heat the oil in a deep-fryer to 365 degrees F (185 degrees C).
Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder and salt.

Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up. Spread the bread crumbs out on a plate or shallow dish. Place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings.

Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Remove to paper towels to drain. Season with seasoning salt, and serve.

Vanilla Pear Butter

Oh how I love this! When I was younger my sister's friend had a pear tree and their family would make pear butter every year. We'd always get a jar and it was so yummy.

I found this recipe online and love it. It fabulous in toast but also is great as a sauce (like applesauce). It's smooth and velvety on the tongue!



Vanilla Pear Butter

• About 15 medium Bartlett pears, peeled, cored and roughly chopped
• 1/2 cup water or apple juice
• 1 tsp lemon juice to prevent browning
• 2 cups sugar
• 1 vanilla bean (or 1 Tbsp real vanilla extract)
  

In a large saucepan combine pears, water or juice and ascorbic acid. Over medium heat cook pears about 20 minutes, until they begin to break up. Remove from heat and using a hand held blender, purée the mixture until totally smooth.

Add sugar and vanilla bean innards and return to heat. Cook on low, stirring often, until butter has reached desired consistency, or mounds on a spoon.

Fill 250ml sterilized jars, screw on lids and process in a boiling water for 10 minutes. Makes 5 to 7 jars.

Variation: substitute 1 cup of the sugar with a 1/2 cup of brown sugar and a 1/2 cup of maple syrup for a Maple Pear Butter.

Pumpkin Wontons

I had the privilege to participate in a pumpkin recipe contest. The only rule was - you had to make something you never made before. Well, the thought came to my mind to create pumpkin wontons. This recipe came to life in my mind pretty quickly and I think it was a hit.

I came up with a few other "pumpkin" recipes that I think you'll love. I'll make them next week.

What I love about this recipe is you can't really taste the pumpkin - so if you're a pumpkin hater, you're still going to be a lover of this recipe. The crispy fried wonton with the creamy, warm chicken center - infused with flavors of ginger, garlic and tangy teryaki and orange. You'll be in flavor heaven!

Pumpkin Wontons

• 1 pkg wonton wrappers
• 1 (8 oz) pkg cream cheese
• 4 chicken breasts
• 1 small can pumpkin puree
• 1/2 tsp garlic powder
• 1/4 tsp ginger
• 1 box of chicken broth
• 1 bottle Kikkoman's Teryaki glaze
• 1 bottle orange marmalade
• salt
• 4-6 cups canola oil

In a saucepan, bring chicken broth to a boil. Add 1/4 tsp of garlic and 1/8 tsp ginger. Add chicken and cover. Boil chicken breasts until centers are white. About 20-30 minutes. You made need to add more stock or a little water if liquid gets low. Once breasts are cooked, shred them and simmer in liquid another 5-10 minutes.

Empty pumpkin puree in small bowl. Add remaining ginger, garlic and a tiny pinch of salt. Blend well. Heat oil to medium high.

Lay out wonton wrappers (about 8 at a time so they don't dry out) on counter. On each wrapper spread 1tsp of cream cheese, piece of shredded chicken and 1 tsp of pumpkin mixture. Fold sides up and press together so your wraps look like garlic bulbs.

When oil begins to sizzle and pop, add wontons. Cooks just a couple minutes until all sides are golden and crisp. Do not leave too long in oil or on one side or they'll burn and turn dark brown. Place them on a dish lines with paper towels so the oil drains off. Cover with a lid and keep warm.

In a small dish combine 1 cup of orange marmalade with 2-3 Tbsp of Teryaki glaze. Heat up on stove or in microwave. Serve warm with wontons!