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Thursday, February 28, 2013

Crab Stuffed Mushrooms

I love mushrooms and these taste like the ones at Red Lobster! Pretty simple, but delicious flavor!

1 pound fresh mushrooms, approximately 35−40
2 tablespoons celery, finely chopped
2 tablespoons onion, finely chopped
2 tablespoons red bell pepper, finely chopped
2 tablespoons butter
1/2 pound crab claw meat
1 cup oyster crackers crushed
1/2 cup cheddar cheese, shredded
1/4 teaspoon garlic powder
1/2 teaspoon Old Bay Seasoning
1/4 teaspoon black pepper, ground
1/4 teaspoon salt
1 egg

Preheat oven to 400 degrees.

Saute celery, onion, and pepper in butter for 2 minutes, transfer to a plate and cool.

While vegetables cool, clean mushrooms and remove stems. Set caps to the side and finely chop half of the stems. Reserve the other half for another use.

Combine the sauteed vegetables, chopped mushroom stems, and all
other ingredients and mix well. If too dry, add a little broth or water.

Place mushroom caps on a baking sheet. Spoon 1 teaspoon of stuffing into each mushroom. Top with a little extra cheese, if desired. Bake in oven for 12−15 minutes until cheese is lightly browned.

Thursday, February 21, 2013

Mama's Margaritas

Since it is National Margarita Day, I decided to take Mama's Daiquiri recipe and change it up a little. Mama's Margarita... in a Martini Glass! :-)

Judy’s Lemonade Margaritas

1 12oz can frozen Lemonade Concentrate
1 6oz can frozen Limeade Concentrate
1 liter Sprite
1 fifth Tequila

Mama's Method...

Mix ingredients in gallon pitcher. Freeze until slushy (at least 24 hours).To serve: Stir with large metal spoon (mixture will freeze on top, but the center will be soft). Spoon into plastic glass. Serve with 'spoonstraws'.

Optional Method (pictured)
Mix the lemonade, limeade and tequila in a gallon pitcher until well combined. Pour in Sprite slowly. Gently stir. Pour over ice into salt rimmed glasses. Garnish with a lime twist.

Tuesday, February 19, 2013

Deviled Ham

I don't think I've ever made deviled ham before. I usually don't have enough ham leftover. This time I made 15 Bean Soup with Ham and now Deviled Ham... and I STILL have ham leftover! I have no idea how that happened! LOL

Ham, cut in chunks (about 3 to 4 cups) 
1 very small onion, quartered
3/4 cup mayonnaise 
1 tablespoon mustard 
4 or 5 drop hot sauce 
1 tablespoon Worcestershire sauce 
1/2 teaspoon dill pickle juice

In a food processor, pulse diced ham and onion until finely chopped.

In a bowl, combine ham, onion, mayonnaise  mustard, hot sauce, Worcestershire, and pickle juice. Stir until combined well. Refrigerate for about an hour for the  flavors to combine. 

Cuisinart PowerBlend Duet Blender and Food Processor (Google Affiliate Ad)

Monday, February 18, 2013

15 Bean Soup with Ham

I cooked a ham, potato salad, green beans and cornbread for Sunday dinner yesterday. Today I was cutting up the remaining ham and noticed that the bone had a LOT of meat left on it. I decided to do a soup of some kind. I had a bag of 15 bean dried beans... Perfect!

1lb bag of 15 bean mix
Ham Bone
Ham pieces
8 to 10 cups water
Juice and drippings from the baked ham
(or bouillon)
large onion, chopped
2 teaspoons garlic, minced
1/2 teaspoon black pepper
1 teaspoon Weber Steak & Chop Seasoning, optional
1/4 teaspoon Basil
Finish off with Kosher Salt, to taste

Rinse and drain the beans. Follow whatever prep you want for the beans. I use the quick soak method.

 Quick soak method... Boil beans for two minutes.
Remove from heat and leave covered for 1 hour.

Ham bone and chunks

Drain the beans and return to pot. Add all the ingredients except salt. Bring to a low boil and cook for about 2 hours or until the beans are done to your liking. I cook mine longer because I like my beans very tender! Pull out the big chunks of ham and shred or pull apart with a fork. Add back to beans. Taste the broth and adjust the seasoning. I added garlic powder and finished with the Kosher Salt.

Vinaroz 4-Pc. Stainless Steel Steamer Pot Set (Google Affiliate Ad)

Thursday, February 14, 2013

Cinnamon Streusel Coffee Cake

3/4 cup granulated sugar

3/4 cup brown sugar
1 cup All-Purpose Flour
1 tablespoon ground cinnamon
6 tablespoons butter, melted

3/4 cup butter
1 teaspoon salt
1 1/2 cups granulated sugar
1/3 cup brown sugar
2 1/2 teaspoons baking powder
2 teaspoons vanilla extract
3 large eggs
3/4 cup sour cream
1 1/4 cups milk
3 3/4 cups All-Purpose Flour

Preheat the oven to 350°F. Lightly grease a 9" x 13" pan.

Make the streusel by mixing together the sugars, flour, and cinnamon. Add the melted butter, stirring until well combined. Set the topping aside.

To make the cake: In a large bowl, beat together the butter, salt, sugars, baking powder, and vanilla until well combined and smooth. Add the eggs one at a time, beating well after each addition.

In a separate bowl, whisk together the sour cream milk till well combined.  

Add the flour to the butter mixture alternately with the milk/sour cream mixture, beating gently to combine.

Spread half the batter into the pan. Sprinkle half the streusel mixture over the batter. Spread the remaining batter over the streusel. Use a toothpick to swirl the filling into the batter, like you were making a marble cake. Sprinkle the remaining streusel over the batter.

Bake the cake until it's golden brown around the edges, and a toothpick inserted into the center comes out clean, about 45 to 50 minutes. (Oven temps and times may vary... adjust time according to your oven.)

Remove the cake from the oven and allow it to cool for about 15 to 20 minutes before cutting and serving.

Fat Daddio's Square Cake Pans, 12"x3" (Google Affiliate Ad)

Friday, February 8, 2013

Dilly Ranch Crackers

I changed these up a bit the usual recipe is...

Oyster Crackers (12oz bag)
1/4 cup oil
1 package Ranch Dip Mix
1/2 tsp garlic powder
1/4 tsp dill weed

I added 1/2 tsp lemon pepper for a kick!

Mix ingredients in a plastic container with an air tight lid.  Shake crackers and flip container every 10 minutes or so. I make these a day ahead for the oil and flavors to set.

Monday, February 4, 2013

No Yeast Pizza Dough


1 1/4 c flour
1 1/2 tsp baking powder 

1/2 tsp salt
1 1/2 tsp oil
1/2 to 2/3 c water

Mix dry ingredients, then add 1/2 cup water and oil. Stir until it forms a ball. If dough is stiff, add more water. If it's wet or sticky, dust with a little flour. 

For pizza: Add sauce, toppings and cheese.Bake at 400°F for 15-25 minutes.

... add sauce

... pepperoni, cheeses, basil and S&P.

Bake at 400 degrees for 20 minutes.

Gametime Snacks


Teriyaki Wings, Lemon Pepper Wings, Stuffed Mushrooms, Spicy Corn Dip, Sausage & Cheese Meatballs, Dilly Ranch Crackers and Chocolate Peanut Butter Cheeseball...

 From the other end of the table...

Teriyaki Wings

Teriyaki Sauce

1/3 cup soy sauce
1 cup water
1/4 tsp ginger
1/4 tsp garlic powder
1/3 cup packed brown sugar
1 tbsp honey
2 tbsp cornstarch
1/4 cup cold water

Mix all but the cornstarch and 1/4 cup of cold water, in a sauce pan over medium heat. Mix cornstarch and water. Stir til dissolved. Add to sauce pan. Heat until thickened. Toss wings in sauce and serve.

Lemon Pepper Wings

Lemon Pepper Sauce

1/2 cup butter or margarine
1 tsp lemon juice
1 tsp minced garlic
lemon pepper to taste

Combine ingredients in a sauce pan and simmer for a couple of minutes. Toss wings in sauce and serve.

I made Melissa's Melissa's Supreme Pizza Stuffed Mushrooms. Click here for her recipe. BTW... hers are much prettier than mine!!! ;-)

I made Amiee's Jalapeno Corn Dip. I didn't have the jalapenos so I added Cayenne Pepper instead. :-)

I changed these up a bit the usual recipe is...

Oyster Crackers (12oz bag)
1/4 cup oil
1 package Ranch Dip Mix
1/2 tsp garlic powder

I added 1/2 tsp lemon pepper for a kick!

Mix ingredients in a plastic container with an air tight lid.  Shake crackers and flip container every 10 minutes or so. I make these a day ahead for the oil and flavors to set.

To change this Chocolate Chip Cheeseball up, I added some peanut butter to the original recipe! I left out the vanilla because I had vanilla wafers to go with it.

Saturday, February 2, 2013

Dilly Ranch Dip for Popcorn Chicken

1/2 cup mayonnaise
1/2 cup sour cream
1 tbsp dried dill weed
1 tsp lemon juice
1 envelope of Hidden Valley Ranch Dip Mix
1/4 tsp garlic juice*
Kosher salt, to taste
Cracked black pepper, to taste

Combine ingredients. Chill for 1 to 2 hours.

*You can substitute a little garlic powder. I just prefer not to have chunks and bits of raw garlic in the dressing.

You can follow the recipe for Oven Fried Chicken for the popcorn chicken. You just cut some skinless/boneless chicken into small bite-size pieces. It's your call to bake or fry the chicken! :-)

Paula Deen Signature Porcelain 12-In. Chicken Fryer (Google Affiliate Ad)

Friday, February 1, 2013

Baked Tomatoes

Ever hear of the southern dish Tomato Pie? This recipe has the same basic flavors without the crust. The ingredients can be changed to your taste and can be used as an appetizer, side dish or even a main meal, when you add sausage or ground beef. You can even add rice instead of meat for a vegetarian meal.

6 medium tomatoes
Kosher Salt
1/2 cup homemade breadcrumbs
1/4 cup Parmesan Cheese
1/2 cup Mozzarella or Cheddar Cheese
1 tsp minced garlic
1/4 cup mayonnaise
Kosher Salt
1/2 tsp Basil

Preheat oven to 400 degrees. Wash the tomatoes and trim off the tops and cut a small flat spot on the bottom so they will stand up in the pan. Hollow out each tomato using a small knife or a spoon leaving the outer shell in tact. Sprinkle the inside with Kosher salt and sit up-side down on paper towels to drain out some of the moisture. Chop up the pulp you scooped out of the tomatoes and place in a medium size bowl. Add the remaining ingredients and mix well. Stuff each tomato and top with a little extra cheese. Place in a baking dish and bake for 20-30 minutes.

Sur La Table Silpat Baking Mats, 11" x 17" (Google Affiliate Ad)