Dinner and a show

Stir fry
Originally uploaded by nichole_e.

Crab rangoon
Originally uploaded by nichole_e.

Baked Crab Rangoon
8 ounces reduced-fat cream cheese
6 ounces krab meat, minced
1 green onion, including top, thinly sliced
1 clove garlic, minced
2 teaspoons Worcestershire sauce
1/2 teaspoon soy sauce
1 package (48 count) won ton skins
vegetable spray coating 
In medium bowl, combine all ingredients except won ton skins and spray coating; mix until well blended. (To prevent won ton skins from drying out, prepare one or two rangoon at a time.) Place 1 teaspoon filling in center of each won ton skin. Pull bottom corners down and overlap slightly; moisten one corner and press to seal.

Lightly spray baking sheet with vegetable coating. Arrange rangoon on sheet and lightly spray to coat. Bake in 425-degree oven for 12 to 15 minutes or until golden brown. Serve hot with sweet-sour sauce or mustard sauce.

Makes 48 appetizers.

The Ultimate Veggie Times Carrot Cake
(with Phoebe's alterations)

Carrot cake
Originally uploaded by nichole_e.

2 cups plus 2 tablespoons all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cardamom
1 1/4 cups apple sauce
1 cup packed light brown sugar
1 cup sugar
4 ounce carrot baby food
1 tablespoon finely grated fresh ginger
1 teaspoon vanilla extract
4 large eggs
3 cups coarsely grated carrots (about 6 carrots)
20-ounce can crushed pineapple, well-drained
Creamy Brown Sugar Frosting
Preheat oven to 350 degrees. Butter 2 8-inch round cake pans and line bottoms with parchment or wax paper. Butter paper and dust with flour.

Sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg and cardamom. Beat oil, both sugars, baby food, ginger and vanilla extract until smooth, about 2 minutes. Add eggs one at a time, beating after each. Add flour mixture in two additions. Add carrots, pineapple and nuts; beat just until blended. Divide batter between cake pans and bake 50 minutes, or until toothpick inserted into centers comes out clean. Cool cakes in pan on racks 10 minutes. Cut around the edges to loosen with a small knife. Invert cakes onto rack, remove paper and cool completely.

Frost, and enjoy.

Creamy Brown Sugar Frosting
1 1/2 cup whipping cream
8 ounces reduced-fat cream cheese, softened
1 cup packed light brown sugar
2 1/2 teaspoons lemon juice
1/4 teaspoon salt
Beat cream until soft peaks form; set aside. Combine cream cheese, lemon juice, vanilla and salt; beat until smooth and creamy, 3 to 5 minutes. Fold in whipped cream in three additions. Refrigerate.