Crab cakes & spinach feta stuffed chicken breasts

I had dinner with Grace and Kathy last week, and this is what we cooked. Both turned out really good, and paired well with our wine. :)

Crab cakes INGREDIENTS:
2 tbls olive oil
6 green onions (chopped)
16 oz crab meat
1 egg
1 tbls mayo
1 tsp mustard
8 oz ritz crackers for bread crumbs
1 tsp garlic powder
1/4 tsp old bay (i didn't use this and it still turned out good)
1/2 tsp cayenne

DIRECTIONS:

Chicken INGREDIENTS: Adapted from food.com
4  chicken breasts
1 tbls minced garlic
2 tbls olive oil
1 (16 oz) bag spinach
1 c feta
2 c seasoned bread crumbs
1/2 c butter (melted)

DIRECTIONS:

Preheat oven to 350.

Prepare chicken for stuffing.(You can either, slice 2 thick chicken breasts in half and make 4, or beat 4 chicken breast until thin and wide.).

Cook spinach in garlic and oil on top of stove until done.

Add in feta cheese and mix well. (You can add as much as you like.)

Distribute spinach mixture onto each chicken breast. (You may have some leftover).

Wrap chicken around mixture (kinda like a taco) and secure with a toothpick.

Roll each breast in bread crumbs until well coated.

Place in glass baking dish and pour butter over them.

Cook for 30 minutes and serve.

More thanks for giving us this..

For dessert we had pumpkin ice cream sandwiches, yams with melted marshmallows on top, marzapon cake, pumpkin pie, karaoka, and my favorite of the night, pumpkin crunch bars. Good job Shar!

INGREDIENTS:

1 lrg can pumpkin, the fat one, (not pie filling)
1 can evaporated milk (not condensed)
1 c sugar
3 eggs
1 tsp cinnamon
1 box yellow cake mix (Duncan Hines works the best)
2-3 cups chopped pecans
2 sticks melted butter, melted and cooled

Frosting:
1 8oz cream cheese
3/4 cup cool whip
1/2 cup confectionary sugar

Line 9x13 pan with parchment paper. Mix the first five ingredients and pour into the pan. Sprinkle dry cake mix over above. Top with nuts. Spoon melted butter over nuts evenly.

Bake at 350 for 60 minutes. Cool rack for at least an hour or more until it's safe to invert. At this point, it's a good time to take the cream cheese out of the fridge to soften. It's no use to make the frosting early, it take about 3 hours for the pumpkin crunch to cool.

Invert onto cookie sheet. Put a cookie sheet over this heavy 9x13 and invert. Remove parchment paper. Allow to cool completely..another 2 hrs before frosting it.

For the cream cheese frosting, beat the cream cheese with the confectionary sugar. Fold in the cool whip. Frost. Use the extra nuts to sprinkle on top.