Favorites of a used-to-be Crocodile Hunter wannabe

Our family is having fun celebrating the 20th birthday of our son Ross this weekend. It is incomprehensible to Scott and me that our children have grown up so quickly. In our minds Ross should still be running around acting like the Crocodile Hunter, trying to hunt crocodiles in the creek behind our house. For mothers of young children; cherish each moment of each day with them.

Ross has a love for many foods, so it would be very difficult for me to say what his favorite would be, but breakfast fare, crab legs and well-grilled steak would be at the top of the list. I will share a few recipes that he enjoys in honor of his birthday.

Baked Crab Rangoon

1 can (6 ounces) white crabmeat, drained and flaked

4 ounces (1/2 of an 8 ounce package) Neufchatel cheese, softened

2 scallions, thinly sliced

1/4 cup light mayonnaise

12 wonton wrappers

Heat oven to 350 degrees. Mix first 4 ingredients well. Place 1 wonton wrapper in each of 12 muffin cups that have been sprayed with cooking spray, extending edges of wrappers over sides of cups. Fill with crabmeat mixture. Bake 18-20 minutes or until edges of cups are golden brown and filling is heated through. May be individually frozen at this point. To reheat, place in oven in frozen state, otherwise they will crumble.

Brunch Egg Casserole

6 eggs, beaten

1 1/2 cups grated cheddar cheese

6 slices bread, cubed, or thawed, shredded hashbrown potatoes

2 cups milk

2 pounds sausage, mild or medium

1 teaspoon salt

1 teaspoon dry mustard

Pepper to taste

1 can sliced mushrooms, drained, optional

Chopped onion, optional

Cube bread. Fry sausage; drain and blot out grease. In a greased 10x10 or 9x13-inch baking pan, layer bread or hashbrowns, sausage and cheese then repeat layers until all ingredients are used. Mix eggs, salt, mustard, pepper and if you wish, mushrooms and onion. Pour liquid over all. Cover and refrigerate for 12 hours. Bake for 1 hour at 350 degrees.

I usually sauté the onion with the sausage or in the skillet after I take out the sausage; the children like the onion soft and gives a good flavor.

Corn Sausage Chowder

I always serve apple muffins with this chowder, as it is a prefect accompaniment to the pork sausage. I use a boxed apple muffin mix, in the interest of time.

1 pound bulk pork sausage, mild or hot, according to taste

1 cup chopped onion

4 cups peeled and cubed potatoes

1 teaspoon salt

1/8 teaspoon pepper

2 cups water

1 (17 ounce) can creamed style corn

1 (17 ounce) can whole kernel corn, drained

1 (12 ounce) can evaporated milk

In a pan, cook sausage and onion until browned. Drain on paper towel. In the same pan, boil together water, potatoes and salt until tender. Add sausage to potatoes and water. Add remaining ingredients and warm through. If chowder is too thick, add a little of the juice from the whole kernel corn to thin down or more milk.

Peanut Butter Cup Crunch Brownies

1 batch of your favorite brownie recipe for a 9x13-inch pan, preferably chewy brownies

1/2 cup salted peanuts

8 Reese's peanut butter cups, chopped

11/2 cups milk chocolate chips

11/2 cups creamy peanut butter

1/2 tablespoon unsalted butter

1 1/2 cups Rice Krispies cereal

Prepare the brownies according to the directions and bake for about 5 minutes less than the recipe states. Remove from oven and sprinkle the top with peanuts and chopped peanut butter cups. Return to the oven and bake for 5 additional minutes. While they are finishing baking, melt the chocolate chips, peanut butter and butter in a medium saucepan over medium-low heat. Stir in the cereal to evenly coat. Remove the brownies from the oven and evenly pour the chocolate and peanut butter mixture over top. Spread to cover evenly. Refrigerate for 2 hours before cutting and serving. Store in an airtight container in the refrigerator.

Beef Steak Marinade

Use on flank or sirloin for a great flavor on a grill to your desired degree of doneness.

2 tablespoon canola oil

1/4 cup soy sauce

3 tablespoons honey

2 tablespoons vinegar

3/4 teaspoon ground ginger

1 to 1 1/2 teaspoon garlic powder or granulated garlic

1 tablespoon instant minced onion

Beef steak of your choice

Score flank steak to break the very outer layer of flesh, in a diamond pattern. You do not need to score a sirloin or other steaks. Place meat in a plastic zip-top bag. Combine all other ingredients, and stir well. Pour over meat in the bag. Refrigerate several hours or overnight. Grill flank steak or a thick sirloin about 8 minutes on each side, keeping pink in the center. If using flank steak, slice into thin strips on the bias.

Hamburger Stroganoff

1 pound lean ground beef

4 slices bacon, chopped into small pieces

1/2 cup chopped onion

1 can cream of mushroom soup, undiluted

1/2 teaspoon salt, or less, to taste

1/4 teaspoon paprika

1 teaspoon Worcestershire sauce

1 small can mushrooms, drained, or fresh, sautéed

1 (8 ounce) carton sour cream

Hot cooked buttered noodles

Combine ground beef, bacon and onion in skillet; cook until meat is browned. Drain off drippings. Add soup, salt, paprika, Worcestershire sauce and mushrooms to skillet; mix well. Continue cooking 15 to 20 minutes, stirring occasionally. Stir in sour cream. Heat thoroughly, but do not boil. Serve over hot cooked noodles, or stir the noodles into the sauce. Yields 6 servings, unless you are feeding a hungry 20-year-old boy.

Have a great week, and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at news@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, MO 63702. Recipes published have not been kitchen-tested by Southeast Missourian staff.