2 8-oz. pkg. cream cheese
1 8-oz. carton sour cream
2 6-oz. cans crab meat
16 oz. shredded Colby/Monterey Jack cheese
1/4 c. chopped green onion
Allow cream cheese to soften. Add all ingredients into a bowl and mix well. Pour into a baking dish and bake at 350ºF for 30 minutes or until bubbly.
She brings this to work covered dish events and we eat it with tortilla chips or crackers. She said that where ever she got the recipe recommended it over baked potatoes.
2 cups plain flour (or half whole wheat/ half white)
1 teaspoon salt
1/4 teaspoon cayenne pepper (I add more like 1/2 tsp.)
1/4 lb butter (1 stick, slightly soft but not warm )
1 lb grated sharp cheese (I like NY extra sharp)
1/2 cup finely chopped pecans
Mix dry ingredients. Cut in butter with pastry blender until consistency of coarse corn meal. Add cheese and mix until the dough will stick together. Roll into logs about 2″ in diameter, cover with wax paper and freeze until almost solid.
Preheat oven to 400º F
Slice dough into 1/8″ wafers, bake in oven for 10 minutes until slightly brown on edges.
Frank’s Red Hot Buffalo Chicken Dip
8 oz cream cheese,
1/2 cup blue cheese dressing,
1/2 cup Frank’s Sauce,
1/2 cup blue cheese crumbles,
2 10-oz cans chicken breast chunks (or some shredded chicken),
celery and/or crackers.
Heat oven to 350ºF. Mix softened cream cheese, dressing, sauce and crumbles. Stir in chicken. Bake 20 mins until hot and bubbly. Stir before serving.
I have relied on a very similar version of this many times….use ranch dressing and instead of blue cheese use mozzarella or mild cheddar shredded, sprinkle more over top and heat in crockpot….really good with celery or plain pita chips.
This is a variation on Deviled Eggs from my friend, Jan.
6 hard-cooked eggs
5 Tbsp. mayo
1 1/2 tsp vodka
1 1/2 T juice from a jar of green olives
1/4 tsp. cayenne pepper
1 1/2 tsp. finely chopped fresh Italian parsley
salt and black pepper (lots of pepper is good),
slices of green olive for garnish.
Mash the yolks in a bowl with all the ingredients, except s&p. Taste, then season. Fill the whites, top with olive slice.
I got this recipe from a Whole Living magazine that was in the examining room at the Urgent Care where my appendicitis was diagnosed. Since I had everything in my kitchen already, I wrote it down. Today I’m trying it out.
3 c. whole nuts
¼ c. flax seeds (I used ground because it’s what I had and I have it because it’s easier to access nutrients from ground than from whole seeds)
¼ c. quinoa
¼ c. sunflower seeds
2 egg whites
2 Tbsp. honey
1¼ tsp. coarse salt (I used Celtic sea salt)
¼ tsp. ground cayenne
¼ tsp. ground cumin
¼ tsp. ground cinnamon
Spread on a cookie sheet. bake at 325°F for 30 minutes, stirring on occasion to keep it from sticking. Remove from cookie sheet before it cools.
Oops. I made it wrong. I used cardamom instead of cumin. Looks like I have to try again.
2/3 c hot green peppers
1 bell pepper
1 ½ c. vinegar
6 c. sugar
1 bottle Certo
1 tsp. food color
Chop peppers. Put in blender with vinegar. Blend. Mix with sugar and bring to a rolling boil. Strain. Return to stove and bring to a boil again. Remove from heat. Add color and Certo. Pour into 6 half pint jars and seal.
Serve with cream cheese and crackers.
My mother used to make this. The fumes would run you out of the house. Only do it when you can have all the windows open and the ventilation fan going.