Crab Stuffed Mushrooms

Crab Stuffed Mushrooms

 

Ingredients:

 

 

24 large mushrooms
1/4 cup extra virgin olive oil
minced garlic
any flavor Philadelphia (whipped) cream cheese
1 can crab meat
Parmesan cheese
6 tablespoons butter

 

Directions:

 

 

1) Remove stems from the mushrooms.

2) Carefully trim the mushroom cap back to expose the spore area.

3) Do this at an angle so that the cap can hold more mixture.

4) In a bowl, combine the container of whipped cream cheese, three tablespoons of Parmesan cheese and the crab meat.

5) Fold the mixture over until thoroughly combined.

6) Pour 1/2 teaspoon of extra virgin olive oil into each mushroom cap.

7) Add a sprinkle of minced garlic into the oil.

8) Add one tablespoon of crab mixture into each mushroom cap.

9) Put the mushroom caps into a foil container.

10) Slice the butter into cubes and add them to the bottom of the container.

11) Sprinkle minced garlic over butter.

12) Cover the container with foil and bake at 350°F for 45 minutes.

13) Switch the oven to broil and remove the foil during the last 5 minutes of cook time.

 

Spicy Caribbean Baked Potatoes

Spicy Caribbean Baked Potatoes

 

Ingredients:

3 lbs. potatoes
4 onions, finely sliced
8 large ripe tomatoes, cubed
3 garlic cloves, minced
2 1/2 tsp.paprika powder
3 tbsp. cumin powder
1 1/2 cup meat or chicken broth

1 tbsp. wheat flour
3 tbsp. parsley, finely chopped
3 tbsp. olive or vegetable oil
salt & pepper to taste

 

Directions:

 

1) Begin by boiling or baking the potatoes until halfway cooked but still somewhat firm.

2) Let cool, then cut them in slices about 3/16" to 1/4" thick.

3) You may leave the skin on.

4) In the meanwhile, sauté the onions in the oil, adding the garlic a bit later and then adding the tomatoes, paprika, cumin, flour and broth and continue cooking, stirring regularly until a thick, chunky sauce in obtained.

5) Add salt and pepper to your taste.

6) In an oven-resistant transparent dish, spread a very fine coating of the sauce, then divide the potatoes and the remaining sauce into three parts: place a layer of potatoes, sprinkle with a bit of salt, cover it with a layer of sauce and sprinkle a tablespoon of parsley.

7) Repeat 2 more times.

Place the dish into a 350º preheated oven and cook until most of the boiling liquid is gone and a golden brownish color is formed on its surface.

A tasty dish for a light meal or as a side dish. You can mate it with a medium-bodied red wine such a fresh Shirah, or a good frozen beer for those hot summer days!

 

Marshmallow Banana Bars

Marshmallow Banana Bars

 

Ingredients:

1 1/2 c. flour
1 tsp. baking powder
1/2 c. shortening
1 c. sugar
1 egg
1 tsp. soda, dissolved in 1 tbsp. water
1 tsp. vanilla
1 1/2 c. banana, mashed
1 jar marshmallow crème
Vanilla icing

 

Directions:

1.      Cream shortening and sugar.

2.      Add egg and beat well.

3.      Stir in soda mixture and vanilla.

4.      Add dry ingredients alternately with bananas.

5.      Spread in 10 x 15 inch greased jelly roll pan.

6.      Bake at 350 degrees for 25 to 30 minutes.

7.      Remove from oven.

8.      Drop spoonfuls of marshmallow crème on bars.

9.      Let stand a few minutes, and then spread gently over cake.

10.  When cool, frost with any vanilla icing.

 

Rasin Pie

Raisin Pie

 

Ingredients:

2 c. raisins
2 c. water
1/2 c. brown sugar
2 tbsp. cornstarch
1/2 tsp. cinnamon
1/4 tsp. salt
1 tbsp. vinegar
1 tbsp. butter

 

Directions:

1) In a medium sauce pan, combine raisins and water.

2) Boil 5 minutes.

3) Blend sugar, cornstarch, cinnamon, and salt.

4) Add to raisins and cook, stirring until clear.

5) Remove from heat.

6) Stir in butter and vinegar.

7) Cool slightly and pour into pastry lined pan.

8) Cover with top pastry or lattice strips.

9) Bake at 425 degrees about 30 minutes or until golden brown.

10) Allow to cool on a wire rack.

 

Almond Joy Cake

Almond Joy Cake

 

Ingredients:

 

1 pkg. devil's food cake mix
1 can evaporated milk
2 1/2 c. white sugar
25 large marshmallows
14 oz. flaked coconut
1/2 c. butter
2 c. semi-sweet chocolate chips
3 oz. toasted almonds

 

Directions:

 

1. Mix cake mix and bake as directed for one 9 x 13-inch cake.
2. In a saucepan, combine 1/2 of the evaporated milk and 1 1/2 cups of the sugar.
3. Bring mixture to a rapid boil.
4. Quickly remove from the heat and add marshmallows.
5. Stir until melted.
6. Stir in coconut.
7. Pour mixture over the top of the baked cake.
8. In a saucepan, combine the remaining sugar and the remaining evaporated milk.
9. Bring to a boil.
10. Remove from heat and add butter and chocolate chips.
11. Stir until melted.
12. Mix in toasted almonds.
13. Pour mixture over the top of the coconut topped cake.
14. Chill for at least 2 hours before serving.

Spinich n' Berries Salad with Curry Dressing

Spinich n' Berries Salad with Curry Dressing

Ingredients:

 

6 ounces fresh spinach, torn into bite-sized pieces

1 cup thickly sliced strawberries

1 cup blueberries

1 small red onion, thinly sliced, pulled into rings

1/2 cup chopped pecans

 

Curry dressing

2 tablespoons balsamic vinegar

2 tablespoons rice vinegar

4 teaspoons honey

1 teaspoon curry powder

2 teaspoons Dijon mustard

Salt, pepper to taste

 

Directions:

1) Wash and dry spinach.

2) Whip together dressing.

3) Add spinach and toss lightly.

4) Add berries, onions and pecans.

5) Toss lightly.

7 Flavor Pound Cake

7 Flavor Pound Cake

 

Ingredients:

2 sticks of butter
1/2 c. Crisco oil
3 c. sugar
5 eggs
3 c. flour
1/2 tsp. baking powder
1 c. milk
1 tsp. of each of 7 flavorings: lemon, rum, vanilla, orange coconut, butter and pineapple

 

Directions:

1. Combine butter and oil, mix well until fluffy.
2. Beat in sugar and eggs.
3. Add flour and baking powder alternating with milk and flavorings.
4. Mix well.
5. Bake in greased tube pan 1 1/4 to 1 1/2 hours at 325 degrees.
6. Cool 10 to 15 minutes in pan.
7. Remove from pan and cool completely.

 

Homemade Cinnamon Wonton

Homemade Cinnamon Wonton

 

Ingredients:

1/2 Granulated Sugar

1 1/2 tsp ground Cinnamon

32 Wonton Wrappers

4 tbsp unsalted butter, melted

 

Directions:

1) Preheat oven to 400 degrees. 

2) In small bowl mix sugar and cinnamon.

3) Separate wonton wrappers and place on baking sheet about 1/2 inch apart.

4) Brush lightly with melted butter.

5) Sprinkle evenly with cinnamon sugar mix. 

6) Bake 5 to 7 minutes or until crisp and golden.

7) Do not over bake.

8) Cool on wire rack.

9) Enjoy.

 

Ham Balls

Ham Balls

 

Ingredients:

 

1 lb. ham ground
1 c. soft bread crumbs
1/4 c. finely chopped onion
1 lb. lean ground pork
1/2 c. milk
2 eggs, slightly beaten

 

 Directions:

 

1. Preheat oven to 350 degrees.

2. Combine ingredients for ham balls in bowl; mix well.

3. Shape into 1 inch balls and place in a 9 x 13 x 2 inch dish.

4. Bake 50 minutes or until meat is cooked well.

5. Enjoy warm.

 

Risotto Parmesan

Risotto Parmesan

 

Ingredients:

2 tbsp. olive oil
3 tbsp. butter, divided
1/4 c. minced onion
1 1/2 c.  rice, not instant
1/2 c. white wine
4 c. chicken broth
1/2 c. Parmesan cheese
Salt and white pepper to taste

Directions:

 

1. Heat olive oil and 2 tablespoons butter in a medium saucepan; saute onion.

2. Add rice and stir until it becomes opaque.

3. Stir in wine and cook over medium-low heat until absorbed.

4. Add stock, 1/2 cup at a time, stirring occasionally.

5. Keep mixture bubbling gently.

6. Add more stock as it is absorbed, about 20 minutes.

7. When rice is done, stir in 1 tablespoon butter and cheese.

8. Season with salt and white pepper to taste.

9.  Enjoy Hot

 

Chocolate Bourbon Pecan Pie

Chocolate Bourbon Pecan Pie

 

Ingredients:

1 9-inch unbaked pie shell
1 cup sugar
3 tbsp. cornstarch
3 eggs
1/2 cup sweetened condensed milk
2 tbsp. bourbon
6 oz. semi-sweet chocolate, melted
4 tbsp. butter, melted
1 1/2 cup pecans

 

Directions:

1. Preheat oven to 375.

2. Combine sugar and cornstarch in a large bowl.

3. Add eggs, one at a time and mix after each addition.

4. Add sweetened condensed milk, bourbon, chocolate, and butter.

5. Stir well.

6. Pour into pie shell.

7. Add the pecans in a circular design on top of pie.

8. Bake for 45 minutes.

9. Serve with a whipped cream