HOT CRAB DIP

Great dip to make for the holidays! Anything with crab in it just seems a little more special. I love this one. It calls for the perfect amount of crab meat so there is no fishy aftertaste. Enjoy!

HOT CRAB DIP

-1 lb crab meat

-3/4 cup sour cream

-2 tbs. lemon juice

-1 tsp. onion-minced

-1 tsp. Worcestershire sauce

-3/4 cup ground mustard

-1/2 tsp garlic powder

-8 oz cream cheese-room temp

-1/2 cup cheddar cheese

-Old Bay seasoning

(Serve with crackers)

DIRECTIONS:

PREHEAT THE OVEN TO 325 DEGREES

1. Mix well-sour cream, lemon juice, onion, Worcestershire sauce, mustard, garlic powder and cream cheese.
2. Fold in the cheese and crab meat.
3. Sprinkle the top with Old Bay and bake for 45 minutes.
4. Serve with crackers

PARMESAN & CREAM CORN

I'm always looking for new ways to get my guy to eat vegetables. No, I'm not talking about my son. I actually don't have kids. I do, however, have a husband who despises all things vegetable. This may not be the most nutritional side dish but at least its a start. Oh and did I mention they are out of this world?? Give them a try and I'm sure you will love them too!

PARMESAN & CREAM CORN

-3 cups of corn

-Olive oil

-1/2 cup chicken stock-room temp

-1/3 cup heavy cream

-1/2 cup Parmesan cheese

-Salt & pepper

DIRECTIONS:

1. In a medium size skillet heat about a tbs. of olive oil over MEDIUM HIGH heat. 
2. Add the corn (if using frozen corn, make sure its thawed. And brown in the oil for about 5 minutes. Season with salt and pepper.
3. Add the chicken stock and the cream.
4. Cook over MEDIUM heat for 5 minutes. Stirring occasionally.
5. Turn the heat off. Stir in the Parmesan cheese and serve hot. 

LOADED BAKED POTATOS

Its the season to splurge! Perfect time to have a baked potato loaded with sour cream, butter and cheese, right? I couldn't agree more! I love these potatoes as a side dish. Sometimes I add bacon crumbles to the top for my husband. He really loves these, too! 

LOADED BAKED POTATOES

-4 large russet potatoes

-6 tbs. of butter

-1/2 cup sour cream

-1 cup cheddar cheese-shredded

-Salt & pepper

DIRECTIONS:

PREHEAT THE OVEN TO 375 DEGREES

1. Scrub the potatoes clean. Pierce each one with a fork a few times.
2. In a large plate-microwave the potatoes for 5 minutes on each side for a total of 10 minutes.
3. Cut a long oval shape into the top of each potato. Be careful it will be very hot
4. Let them cool for a few minutes. Once they're cool enough to handle, scoop the inside of the potato out into a large bowl. Try to scoop out as much as you can without piercing holes in the skin.
5. Add the butter and sour cream. Liberally season with salt and pepper.
6. Lightly rub some olive oil on the potato skins and sprinkle them with salt and pepper.
7. Carefully spoon the potato mixture into the skins. Top with cheddar cheese.
8. Bake for 20 minutes or until the cheese is melted.

SOPAPILLA CHEESECAKE (Mexican Cheesecake)

If you're reading this, the dessert Gods have smiled down upon you. What an amazing dessert. I saw this on All Recipes a few years ago. I never heard of Sopapilla (Mexican Cheesecake) but it looked easy so I tried it. Wow, was I glad I did. It quickly became one of my all time favorite desserts. The pictures don't to it justice. You gotta try this one to believe it!

SOPAPILLA CHEESECAKE

-2 cans Pillsbury crescent rolls

-2 (8oz) packages of Philadelphia cream cheese-room temperature

-1 cup sugar

-1 tsp. vanilla extract


TOPPING:

-1/4 cup melted butter

-1/4 cup sugar

-1 tsp. ground cinnamon

DIRECTIONS:

PREHEAT THE OVEN TO 350 DEGREES

1. Use one can of the crescent rolls to line the bottom of a 9x13 inch baking pan.
2. Beat the cream cheese, vanilla and sugar until smooth. 
3. Spread it evenly over the crescent rolls in the baking dish.
4. Cover the cream cheese with the second can of crescent rolls (unrolled into a sheet) .
5. Mix the butter, cinnamon, and sugar in a small bowl and spread evenly on top.
6. Bake for about 25-30 minutes or until the top browns. 
7. Let it cool for a few minutes. Serve it in squares.

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Christophe L., this recipe is for you! No one loves this dessert more than you. And no one loves making it for you more than I do xoxo

PEPPERONI BREAD

This pepperoni bread is seriously addicting. Great at pizzerias but even better eating it warm right out of your own oven. Try serving it along side marinara sauce for dipping!

PEPPERONI BREAD

-1 lb pizza/bread dough (I use the pizza dough the grocery store sells)

-Pepperoni slices

-1 cup shredded mozzarella cheese

-Parmesan cheese

-Italian seasoning

-olive oil

DIRECTIONS:

PREHEAT THE OVEN TO 350 DEGREES

1. Stretch the dough into as large of a rectangle as you can without breaking it.
2. Drizzle with olive oil-sprinkle with Italian seasoning.
3. Line the dough with pepperoni-top with mozzarella cheese. Sprinkle with Parmesan cheese.
4. Roll the dough up like a jelly role (long ways)
5. Drizzle with olive oil and sprinkle with Italian seasoning.
6. Make about 4 vent slices on the top.
7. Put the pepperoni bread seam side down on a lightly greased baking sheet. 
8. Bake for 35-40 minutes or until golden on top!

SPINACH & RICOTTA STUFFED SHELLS

I am in love with these stuffed shells!! Its been a while since I've made them and I almost forgot how delicious they are! This is such a quick and easy recipe-give them a try.

SPINACH & RICOTTA STUFFED SHELLS

-Jumbo pasta shells (a little more than half a box)

-2 cups ricotta cheese

-1 cup shredded mozzarella cheese

-1/4 cup Parmesan cheese

-1 egg

-1 package frozen spinach-thawed and drained

-Salt & Pepper

- 1 tbs. Italian Seasoning

-Tomato Sauce (About 2 Cups)

DIRECTIONS:

PREHEAT THE OVEN TO 350 DEGREES

1. In medium size bowl add the ricotta cheese, mozzarella, Parmesan, egg, and spinach. Also add the Italian seasoning, salt and pepper-Mix ingredients together.
2. Cook the jumbo shells for 2 minutes less than the cooking time. Drain the shells under cold water and dry on paper towels.
3. Line the bottom of the baking dish with a little sauce.
4. Stuff all the shells with the spinach and cheese mixture. Place them in the baking dish on top of the sauce. Pour your desired amount of sauce on top of the shells. 
5. Bake them for 25-30 minutes!

ASIAN CHICKEN WINGS

You can not go wrong with these wings. They are amazing!! The two day marinade is so worth the wait.  I marinaded them Friday after work and served them Sunday afternoon. My husband and his friends gobbled them up in minutes. They're so flavorful, no need for sauce on the side! Great for game day!
ASIAN CHICKEN WINGS

-5 lbs. chicken wings (separated into wings and thighs)

-1 (8oz) bottle of Soy sauce

-2 1/2 cups brown sugar (lightly packed)

-1 tsp. ground ginger

-1 tsp ground mustard

-3 garlic cloves, minced

DIRECTIONS:

1. Add all the ingredients and marinate for 48 hours.
2. Drain the marinade from the chicken and bake in a 350 degree oven for 1 1/2 hours-shake them around occasionally.
3. Serve!