Holidays
I love making appetizers and I love crab cakes! These are a mini version of a full size crab cake and rolled into balls! Great party food for football games or holidays! I served this with a store bought remoulade sauce. I am not sure I would serve it the same way the next time as the sauce was slightly over powering the crab flavor! You could easily serve these with crackers too!
INGREDIENTS
1 pound crab meat, cleaned and picked free of any shells
1 egg, beaten
1 cup Ritz crackers, crushed
1 teaspoon yellow mustard
2 Tablespoons fresh lemon juice
2 Tablespoons diced parsley
1 teaspoon Old Bay seasoning
1 Tablespoon Worcestershire sauce
3 Tablespoons melted butter
DIRECTIONS
Preheat oven to 350 degrees. Place crab meat in a mixing bowl and add crushed crackers, Old Bay, and parsley. In a separate bowl combine egg, mustard, lemon juice, and Worcestershire sauce. Whisk until well combined. Pour egg mixture into the crab mixture and gently mix to combine trying not to break up the large pieces of crab. Mold into golf ball size balls and place on a baking sheet. When you have done this for all of the mixture bake for 30 minutes. The bites will be slightly browned. Remove from oven and drizzle the bites with melted butter and serve warm.
Enjoy!
I found this recipe at www.justapinvh.com
I could not let this recipe go by with out posting it! I know summer is coming to a close but these little bites are so tasty! You can also make these using blueberry pie filling but don’t even think about taking out the lemon juice or zest as it adds so much flavor and such a brightness to the recipe!!
I have really been loving all of these Pinterest recipes lately!!
INGREDIENTS
2 (8 ounce) packages cream cheese at room temp.
3/4 cup sugar
3 large eggs
1 teaspoon vanilla extract
1 Tablespoon fresh squeezed lemon juice
Dash of lemon zest
Mini vanilla wafers
1 can of strawberry pie filling (or blueberry)
DIRECTIONS
Preheat oven to 350 degrees. Fill a mini cupcake tin with mini cupcake liners and out one mini vanilla wafer in each liner with the flat side on the bottom. Mix the remaining ingredients together except for the pie filling. Cream together until week incorporated and smooth. Fill your cupcake liners about 3/4 of the way up. Bake for 18-20 minutes or until the center is set. Remove from oven and let cool before adding the topping. When completely cool add the pie filling to the top and serve. Store in the refrigerator .
Enjoy!
This recipe is so addicting! Crunchy, chocolatey, peanutty, what more can I say… so good! This will make a terrific gift around the holiday or for any occasion! You will have lots of friends with this snack, not to mention it is so much cheaper to make than to buy. If you want to get really fancy you can also drizzle white chocolate over the popcorn after the chocolate is dry and set.
INGREDIENTS
2 bags of microwave popcorn popped (I used Orville Redenbacher’s Natural Simply Salted bags, whole grain)
You want about 12 cups of popcorn
1 1/2 cups of nuts (I used peanuts but you can also use pecan or cashews)
1 cup packed brown sugar
3/4 cup of butter
1/2 cup light corn syrup
1 teaspoon baking soda
1 12 ounce bag of chocolate Ghirardelli melting wafers
1 disposable large roasting pan
DIRECTIONS
Preheat oven to 250 degrees. Spread popped popcorn and nuts into your large roasting pan. In a heavy saucepan combine brown sugar, butter and corn syrup. Cook over medium heat for about 8 minutes or until mixture comes to a boil. Continue to boil and stir for two minutes. Remove from heat and add the baking soda. Pour warm mixture over the popcorn and nuts and stir well coating all of the popcorn. Bake 60 minutes stirring every 15 minutes. Remove from oven and spread nuts and popcorn over wax paper. Do not break up the popcorn. Allow to cool completely.
Once cooled, melt the chocolate according to package directions and using a fork generously drizzle the chocolate over the popcorn and let stand for 3-4 hours or until chocolate is set.
Break into pieces and serve! Store in an airtight container.
Enjoy!
As the fourth of July is quickly approaching, I wanted share some quick and easy, but most of all delicious, treats with you. Tthe first and my favorite is a trifle made with angel food cake and lemon curd that is just delicious. Just ask the men and woman of the Dover Fire Department. Jim, Mr. MCYM called to say the bowl is empty!
INGREDIENTS
1 store bought angel food cake (depending on the size of your bowl you might need two)
2 (8 ounce) blocks of cream cheese (you can use low fat)
2 (10 ounce) jars of store bought lemon curd
Blueberries
Strawberries
Blackberries
1 (8 ounce) container of low-fat cool whip
DIRECTIONS
Wash your berries, slice strawberries and mix all fruits together in a bowl, set aside.
Cube the angel food cake into 1 inch pieces.
Combine lemon curd and cream cheese together, mix with a blender until smooth.
To assemble layer using your trifle bowl with the angel food cake covering the bottom of the bowl, next spoon the lemon curd mixture over the cake and spreading to cover all of the cake, add a layer of the mixed berries, repeat layer, cake, curd, berries. For the last layer top with remaining cake, spread all of the cool whip over the cake and finish with the last of your berries!
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My next treat for you that I think is just adorable and is so simple. Simply melt the white chocolate, dunk your strawberries three quarters of the way and sprinkle with blue sugar crystals.
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My last, but not least, is a delicious crunchy, sweet treat and it is done the same way as the berries. Dip the pretzels rods three quarters of the way, let the excess chocolate drip off and sprinkle with red, white and blue candy decorations.
I hope everyone has a wonderful, flavorful and, most of all, safe Fourth of July !
Enjoy,
No matter how much I cook my favorite things to cook are always appetizers. I especially love when they are super simple and everyone loves it! This is one of those recipes. I made this on a very rainy, windy Sunday afternoon and both Jim and Robby really enjoyed these. These would be great for any get-together.
INGREDIENTS
1 package of kielbasa
1/2 cup of Hot Red Pepper Jelly (I used Stonewall Kitchen)
1/4 cup of packed brown sugar
DIRECTIONS
Slice your kielbasa into half inch rings and place in a large skillet that is heated to medium to medium high heat. Let the kielbasa brown up a little bit on each side. This took me about 15 minutes depending on how brown you like the kielbasa. Add the hot red pepper jelly and mix well, letting the jelly melt into the kielbasa. Add the brown sugar and mix well also letting this melt in making a sauce with the jelly. Continue to cook for five more minutes stirring often. Remove from heat. Serve warm.
Enjoy!
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