Broccoli Salad

I've had several version of this salad and this one is by far my favorite (Thanks Aunt Kerry)!

Broccoli Salad

2 big bunches of broccoli

½ red onion, chopped

1 lb. bacon, cooked and crumbled

1 cup sunflower seeds

2 cups craisans

Combine all in a large bowl.

Dressing:

1 ½ cup mayo

½ cup sugar

2 T vinegar

Combine dressing ingredients in a separate bowl and then add enough dressing to coat the salad well. Salt and pepper to taste. Refrigerate at least 4 hours before serving, I prefer overnight.

Pizza Meatballs

Pizza Meatballs (yummy)

1 lb. ground turkey (or beef)
4 oz. Mozzarella cheese cut in cubes
1 c. dried bread crumbs
½ c. milk
3 Tab. Flour
2 Tab. Instant onion
2 Tab. Oil
1 tea. garlic salt
15 1/2 oz. ounces Pizza sauce
1/8 tea. pepper
4 c. rice

About 45 min. before serving: Mix well first 6 ingredients; shape into balls with cheese in the center of each. Coat each meatball lightly with flour. Cook meatballs in skillet of hot oil until brown on all sides.
Add pizza sauce to skillet; heat to boiling. Reduce heat to low; cover and simmer 10 minutes.

Fall Treat - Pumpkin Crunch

1 yellow cake mix

1 cup melted butter

1 tsp. cinnamon

1-15oz. can pumpkin

1/2 tsp. salt

1-12oz can evaporated milk

3 large eggs

1 1/2 cups sugar

1/2 cup walnuts (or pecans), optional

Whipped cream, cool whip, or ice cream for serving

Preheat oven to 350. Grease bottom of 9 x 13 pan. Combine pumpkin, milk, eggs, sugar, cinnamon, and salt. Pour into pan. Sprinkle dry cake mix evenly over pumpkin mixture. Top with nuts, if desired. Drizzle melted butter on top. Bake 35-40 minutes until golden brown. Check after 30 minutes. Cool and serve chilled with topping of your choice.

I made this last night for FHE and it was yummy. It was like a pumpkin cobbler. Derek loved it made exactly as the recipe recommends. I thought it was a little on the sweet side so next time I'll probably try reducing some of the sugar. But it is one that I will make again. It was super easy and I love anything pumpkin!

Pumpkin Rolls

3 eggs
1 C -sugar
2/3 C- pumpkin
1 tsp- lemon juice
3/4 C- flour
2 tsp- cinnamon
1 tsp- nutmeg
1 tsp- ginger
1 tsp- baking powder
1/2 tsp- salt
1 C chopped nuts

Filling
1 C confectioner sugar (powder sugar)
1 3 oz package cream cheese
4 TBS- butter
1/2 tsp- vanilla

Beat eggs 5 minutes at high speed. Gradually adding sugar. Stir in pumpkin and lemon juice and dry ingredients except nuts. Spread batter on greased and flour an lined with wax paper. Sprinkle nuts over top. Bake at 375 for 15 minutes or until done. Turn off on towel dusted with powdered sugar. Roll towel and cake together and cool. While cake is cooling, mix filling by adding all ingredients and mixing to frosting consistency. After cake is cool unroll cake and spread filling. Roll cake back up and refrigerate.

7 Layer Bars

I took this picture off the internet. I wanted you to see what they looked like, but I was being too lazy to take a picture!! ha

1/2 c butter

1and 1/2 c graham cracker crumbs

1 can sweetened condensed milk

2 c semi-sweet chocolate chips

1 c peanut butter chips.

Place butter in a 13X9 baking pan. Place butter in a 350 oven until melted. Remove baking pan from oven. Sprinkle with cracker crumbs evenly over butter. Poor the milk evenly over the crumbs. Sprinkle with chips and press down firmly. Bake at 350 for 25 minutes.

I added coconut, walnuts, and then put all the chips on top. Oh yeah I also added butterscotch chips. they are so easy and fun for the kids to help with!! The coconut and walnuts is what makes them 7 layer bars!! 7 ingredients.....you get the picture right??

Baked Spaghetti Squash w/ Beef & Veggies

I make this every year with spaghetti squash fresh from the garden. It's a pretty forgiving recipe, so if you like something, you can add more or withhold others. Always best with ingredients fresh from the garden! Enjoy!

1 spaghetti squash, halved & seeded
1 lb ground beef
1/2 cup each of green and red bell peppers
1/4 cup diced red onion
1 clove garlic, chopped
1 (14.5 oz) can tomatoes, Italian style, diced & drained
1/2 tsp oregano
1/2 tsp basil
1/4 tsp salt
1/4 tsp pepper
2 1/4 cups shredded sharp cheddar cheese

1. Preheat oven to 375 degrees.
2. Place squash on baking sheet, and bake 40 minutes, or until tender. Remove from heat, cool, and shred pulp with fork.
3. Reduce oven temp to 350 degrees, lightly grease casserole dish.
4. In a skillet, over medium heat cook beef until evenly brown. Drain, mix in the peppers, onions, and garlic and continue to cook and stir until veggies are tender.
5. Mix the shredded squash and tomatoes into the skillet, and season with w/ oregano, basil, salt & pepper. Cook and stir until heated through. Remove skillet from heat and mix in 2 cups of cheese until melted. Transfer to the prepared casserole dish.
6. Bake 25 minutes, sprinkle with remaining cheese, bake 5 more minutes or until cheese is melted.

Eggplant Parmesan

I got an eggplant in my bountiful basket a few weeks ago and tried to find a good use for it. I found this recipe online at Food Network and it was a success. If you have never tried eggplant, this is a good "first" it was really easy and tasted great!

Eggplant Parmesan
1 C. Italian seasoned breadcrumbs
2 eggs
1 medium eggplant, sliced into 6 (1/2 inch) rounds
1 Tbsp. olive oil
1 onion, sliced
3 cloves garlic, minced
1 tsp. red chili flakes
2 (15 oz) crushed tomatoes
1 Tbsp. tomato paste
1/2 tsp. salt
1/4 tsp. pepper
1/2 C. chopped fresh basil leaves
1 C. shredded mozzarella cheese
1/2 c. grated Parmesan cheese

Preheat oven to 350 degrees.
Place breadcrumbs on a shallow plate. Put eggs into another shallow plate and beat. Take a round of eggplant and dip into egg, then into breadcrumbs. Place on a wire rack that has been placed on a cookie sheet. Continue until all rounds are dredged. Cook for 15 minutes in the oven.

While eggplant is baking, heat olive oil in a 5 qt nonstick saucepan. Add onion and garlic and cook until onion is tender. Add the chili flakes. Stir. Add the tomatoes and tomato paste and stir until blended. Bring to a simmer and simmer 5 minutes. Season with salt and pepper. Stir in the basil and remover from heat.

Remove eggplant from oven, leave oven on at 350. Transfer eggplant to a baking dish (about 13 x 11 inches) Pour tomato sauce over the top of the eggplant. Top with cheeses. Bake for 30 minutes until cheese is soft and bubbly. Remove from oven and let set for 5 minutes before serving.

Devil's Food Cake

I am currently reading a book by Josi Kilpack called Devil's Food Cake and in the book is a recipe for just that. I decided to try it out and mmmmmmmmmmm is it good. One of the best chocolate cakes I have ever had!! Top it with the best chocolate frosting I have ever tasted as well and you will be in a chocolate coma. Who doesn't love chocolate right?



Devil's Food Cake
1 C. sour milk (1 cup milk + 2 tsp. white vinegar or lemon juice OR use 1 C. buttermilk)
2 C. flour
2 C. sugar
2/3 C. unsweetened cocoa powder
1/2 tsp. salt
2 eggs
1 C. vegetable oil
1 tsp. vanilla
1 C. boiling water
1 tsp. baking soda

For sour milk, mix milk and vinegar in a small bowl. Set aside for 5 minutes.

In a large bowl, mix together all ingredients except the water and baking soda. Mix until batter is smooth. Add the soda to the boiling water (kids love this part because it bubbles). Add soda/water mixture to the batter. Mix well-batter will be thin.

Pour batter into a greased and floured 9x13 inch pan and bake at 350 for 35-45 minutes or until middles is set. If using round cake pans, grease pans VERY well and cut a round of wax paper to fit inside the bottom of the pans to prevent cake from sticking when removed. Let cake cool five minutes in pans before turning out onto a wire rack.
Serves 12


Sandra's Chocolicious Frosting
1/2 C. butter
2 Tbsp. shortening
1 C. baking cocoa
8 oz. cream cheese
3 c. powdered sugar
1 tsp. vanilla

Melt butter and shortening. Whisk in cocoa and stir until smooth. Let cool until it is cool enough to touch. Add cream cheese and mix thoroughly. Add powdered sugar and vanilla, mix well. Will cover rwo 9-inch layers or a 9x13 cake.

Zucchini Casserole

This is a great casserole for fall when you have a lot of zucchini and don't know what to do with them all. I recently substituted sausage in place of the hamburger and thought it was even better. Give it a try!

2 1/2 lbs. zucchini, sliced thin
1 1/2 lbs. ground beef
1 lg. onion, diced
1 green pepper, diced
1 Tbsp. garlic salt
1 Tbsp. oregano
1 1/4 c. uncooked minute rice
1 can cream of chicken soup
1/2 c. milk
1/2 C. zucchini cooking liquid (reserved water)
1 c. cheddar cheese, grated

Slice zucchini thin and cook for 3 minutes in salted boiling water. Reserve 1/2 C. water.

Brown hamburger, onion, green pepper, garlic salt and oregano in a saute pan. Add rice and the 1/2 c. of zucchini water. Pour into a 9x13 casserole dish. Spread zucchini on top in an even layer. In a separate bowl combing the soup and milk together. Pour mixture over the zucchini and then top with shredded cheese. Bake in a 350 oven for 30 minutes.

No Fail Cinnamon Rolls

I don't claim to be a bread maker. I haven't had that much success whenever I make bread. Although I keep trying. But every time I make these, they always turn out. They take a little time rising, but are well worth the end result!! (I usually half this recipe and it makes 16-18 big rolls)



1 qt. water
1/4-2 Tbsp. dry milk (I do 1 Tbsp. for a half recipe)
1/4 C. shortening
4 eggs
2 1/2 Tbsp. dry yeast
1 Tbsp. Salt
1/2 C. sugar
12-13 C. flour
1/2 C. margarine
2 tsp. vanilla

Mix all together and beat for 10 minutes or kneed by hand for 10 minutes. Let rise until doubled in size. Flour surface and roll dough out into a rectangle. When rolled out, pour melted butter, brown sugar, and cinnamon on top. (raisins optional). Roll up long ways and cut to desired size. place on greased pan and allow to raise again (45 minutes - 1 hour). Bake at 375 for 20-25 minutes. Frost as desired when cooled.

I usually do a cream cheese frosting when cooled.

Banana Snack Cake

The other day I had ripe bananas on my counter and started looking through recipe books trying to find something other than banana bread to make with my ripe bananas. I found this recipe in the Taste Of Home Best Church Supper Recipes Book and it was a winner

1/2 C. shortening
3/4 C. packed brown sugar
1/2 C. sugar
2 eggs
1 C. mashed ripe bananas (about 2-3 medium)
1 tsp. vanilla
2 C. all-purpose or Whole wheat flour (I did half and half)
1 tsp. baking soda
1 tsp. salt
1/2 C. buttermilk
1/2 Chopped nuts (if desired)

Frosting: 1/2 C. packed brown sugar, 1/4 C. butter, 6 tbsp. milk, 2 1/2-3 C. powdered sugar.

Cream shortening and sugars. Add eggs one at a time, beating well
after each addition. Beat in bananas and vanilla. Combine dry ingedients and add alternately with the buttermilk. Stir in nuts. Pour into a greased 9x13 pan. Bake at 350 for 25-30 minutes or until toothpick inserted in the center comes out clean. Cool on wire rack.

For the frosting combine brown sugar, butter and milk in a saucepan and bring to a boil over med. heat and boil for 2 minutes. Remove from heat and cool to lukewarm. Gradually beat in powdered sugar until frosting reaches spreading comsistency. Frost the cake.

Meat Marinade

1/2 cup soy sauce
1/2 cup water
2 tbsp lemon juice
1 tbsp brown sugar
2 tbsp salad oil
1/4 tsp tabasco
1 clove minced garlic or 1 tsp garlic powder
1/4 tsp pepper

This marinade is good on almost anything. I prefer to use it on either beef or chicken. I also recommend the minced garlic over the powder, but either will work. It is best if you marinade the night before and let it sit.

Caramel Popcorn

2 cups Brown Sugar
1 cup Karo Corn Syrup
1/2 cup Butter
-Bring these items to a boil and take off heat then add...
1 tsp Vanilla
1 can Sweetened Condensed Milk
-Return to heat and boil for 2 minutes.

This recipe is so easy and it makes a really good caramel for popcorn. You can also add cashews for a different twist. Enjoy!

Chicken Bruschetta Bake

1 Can tomatoes
2 garlics minced
I package of stuffing mix
1/2 cup water
1 1/2 lbs boneless chicken cut into bite sized pieces
1 tsp basil
1 cup low fate mozzarella cheese
Stir tomatoes, garlic, stuffing mix, and water.
Spray pan, add chicken, basil and cheese, then the stuffing mix. Bake at 400 for 30 mins.
(6 servings, 6 W.W. points per serving)
I used a large can of tomatoes to make sure that it wasnt too dry. Stephen really liked this one and we have had it a couple times recently.

Crab stuffed Portabello Mushrooms- A house divided

I really liked this simple simple recipe and Stephen hated it. So if you like crab (or imitation crab) and mushroom then you will probably like this too.

8 4-inch portobello mushrooms
1 8-ounce package fat free cream cheese softened
1/2 cup finely chopped green onions
1/4 cup light mayonnaise
1 teaspoon lemon juice
1/2 teaspoon Old bay seasoning
Dash of ground red pepper
1 pound crab ( I used imitation)
1 cup quarted cherry tomatoes ( I left these out because I dont like the flavor)
1/2 cup shredded reduced fat Swiss cheese
1/2 cup dry bread crumbs

Preheat to 425. Remove brown gills from underside of mushrooms using a spoon. Remove stems.
Beat cream cheese til smooth, add green onion, mayo, lemon juice, old bay, and ground red pepper.
Stir in crac meat, tomatoes, and cheese. Spoon mixture into caps. Sprinkle each cap with a tablespoon of creab crumbs. Bake at 425 for 15 mins until tops are lightly browned.

P.S. these are only about 200 calories a piece or 4 W.W. points. I only ate one and I was happy.

Lemon Sheet Cake

This is a quick and easy dessert. It uses a cake mix, canned pie filling, eggs and you just mix and bake. Nice. Homemade cream cheese frosting on top...yum. It is very lemony and yummy for summertime.

1 package (18-1/4 ounces) lemon cake mix

4 eggs

1 can (15-3/4 ounces) lemon pie filling

4 ounces cream cheese, softened

1/2 cup butter, softened

2 cups confectioners' sugar

1 teaspoon vanilla extract

Beat cake mix and eggs in a large mixing bowl until well blended. Fold in pie filling.

Spread into a greased 15 inch x 10 inch x 1 inch baking pan. Bake at 350 for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool on wire rack.

Beat cream cheese, butter and confectioners' sugar until smooth. Stir in vanilla. Spread over cake. Refrigerate leftovers.

Buttermilk Syrup

We just got back from our annual Memorial Day camping trip and this new syrup I tried was a successs! Of course everything tastes good when you are camping, and the calories don't count, right!

Buttermilk Syrup

1 1/2 C. white sugar
3/4 C. buttermilk (or sour milk)
1/2 C. butter (1 stick)
2 Tbsp. corn syrup
1 tsp. baking soda

Combine all ingredients and bring to a boil. Boil for 7 minutes then add 2 tsp. vanilla extract. Serve over pancakes, waffles, or french toast. Cool slightly if pouring into jar. (I doubled this for the camping trip.) Makes about 2 cups.

Red Velvet Cake

Happy Birthday to me!!! I decided to make a red velvet cake for my birthday cake this year because I had never had one before. At first I was a little surprised when I tasted it because it was so different from any other cake I've had. The taste has grown on me and now I really like it. Plus it's such a beautiful red color!

Red Velvet Cake

2 1/2 cups sifted cake flour
1 teaspoon baking powder
1 teaspoon salt
2 Tablespoons cocoa powder (unsweetened)
2 oz. red food coloring
1/2 cup unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda

1. Preheat oven to 350 degrees. Butter and flour two 9-inch round cake pans.

2. Sift together the cake flour, baking powder, and salt into a medium bowl; set aside. In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside.

3. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes. Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.

4. Make sure you have cake pans buttered, floured, and nearby. In a small bowl, mix vinegar and baking soda. Add it to the cake batter and stir well to combine. Working quickly, divide batter evenly between the cake pans and place them in a preheated 350 degree oven. Bake for 25-30 minutes. Check early, cake is done when a toothpick inserted in the center comes out clean.

5. Cool the cakes in their pans on a wire rack for 10 minutes. To remove the cakes from the pan, place a wire rack on top of the cake pan and invert, then gently lift the pan. Allow cakes to cool completely before frosting. Frost with cream cheese icing (recipe below).

Cream Cheese Frosting

16 oz. cream cheese (2 packages), softened
1/2 cup unsalted butter (one stick), softened
1 teaspoon vanilla extract
2 1/2 cups powdered sugar, sifted
pinch of salt

With an electric mixer, blend together cream cheese and butter until smooth. Turn mixer to low speed and blend in powdered sugar, salt and vanilla extract. Turn mixer on high and beat until light and fluffy. Frost cake.

Whole Wheat Banana Bread

This recipe is from Jessica Seinfled's book Deceptively Delicious. It is a book teaching how to incorporate fruits and vegetables into kids food without them knowing. This is one of my favorite recipes and is soooooo good. The bread is very moist and my kids gobble it right up. I don't feel bad about them eating a lot of it because it is low in sugar and has all the whole grain in it. Give it a try!!


Whole Wheat Banana Bread

3/4 C. Whole wheat flour
½ C. All-purpose flour
½ tsp. Baking soda
1/4 tsp. Baking powder
½ tsp. Salt
½ tsp. Cinnamon (optional)
½ C. Firmly packed light brown sugar
1/4 C. Vegetable oil
2 egg whites
1 ½ C. Banana puree
½ C. Cauliflower puree
1 tsp. Vanilla

Preheat oven to 350. Coat a 9x5 inch loaf pan, or 2 mini pans with cooking spray.

In a bowl mix the flours with the baking soda, baking powder, salt and cinnamon (if using). Set aside. In a large mixing bowl mix the sugar and oil with a wooden spoon until well combined (or in a Kitchen Aid mixer) Mix in the eggs, purees, (if I don't have cauliflower I just add another 1/2 C. bananas) and vanilla. Add the flour mixture and mix just until combined. Pour the batter into the loaf pan. Bake until the center comes out clean, 55-60 minutes for the large loaf, 25-30 for the mini loafs. Let cool on a rack for 5 minutes, then turn bread out of the pan to cool before serving.

(Sometimes I add nuts or 1/2 c. chocolate chips, makes it even better)

Buttermilk Biscuits with Chocolate Gravy

Southern Livings

Best Buttermilk Biscuits

1/2 cup cold butter (1 stick real butter)
2 1/4 cups self-rising flour
1 1/4 cups buttermilk
additional Self-rising flour
(for counter surface to knead dough)
2 tablespoons melted butter

Cut butter with a sharp knife or pastry blender into 1/4-inch-thick slices. Sprinkle butter slices over flour in a large bowl. Toss butter with flour. Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas. (I used my hands) Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed. With floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Sprinkle top of dough with additional flour. Fold dough over onto itself in 3 sections, starting with 1 short end. (Fold dough rectangle as if folding a letter-size piece of paper.) Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches). Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased jelly-roll pan. (Dough rounds should touch.) Bake at 450° for 13 to 15 minutes or until lightly browned. Remove from oven; brush with 2 Tbsp. melted butter.

Prep: 20 min., Chill: 10 min., Bake: 13 - 15 min.

Southern Chocolate Gravy
(pour over homemade biscuits)

3/4 cup white sugar
2 heaping tablespoons flour
1 heaping tablespoon unsweetened cocoa powder
1 1/4 cups milk
1 tablespoon butter or margarine
1/2 tsp vanilla extract

Add all the dry ingredients to a medium sized pot. Add the milk, using a whisk combine the dry ingredients with the milk. Bring to a boil, then reduce heat and stir constantly to prevent the mixture from scorching. The mixture will start thicken up. When it thickens remove from heat and add the butter and the vanilla extract. Pour over biscuits, I tear my biscuit up in a bowl first and then pour the gravy all over it.

* If by chance your gravy is not at the consistency that you want. You can mix a bit of flour and milk together and add it to the boiling chocolate to thicken it as much as you like. Some people like their chocolate gravy a bit thin and some a bit thicker.

Avery was in chocolate heaven. The biscuits weren't the best I've ever had but they were good. This was my first time making homemade biscuits so that could have had something to do with it as well. The chocolate gravy was yummy though!

Three Cheese Tortellini Casserole

1 lb. Hamburger
1 jar alfredo sauce
1 (8 oz)can tomato sauce
1 pkg dry spaghetti seasoning mix
1 pkg family size three cheese tortellini (fresh or frozen)
1 C. grated Parmesan Cheese (fresh)

Brown hamburger, drain grease. Mix alfredo sauce, tomato sauce, and spaghetti seasoning together. Boil tortellini for about 6 minutes if using fresh, or about 3 minutes less than package directions for frozen. Mix tortellini, meat and sauces together. Pour ino greased pan and top with grated cheese. Bake at 350 for 25 minutes or until cheese is bubbly.

Easiest Homemade Salsa

1 can Rotel tomatoes with green chiles
1 can diced tomatoes
1 can (4 oz) diced green chiles
6 green onions, chopped
1 bunch of cilantro leaves
1 Tbsp. garlic, minced
1 1/2 tsp. lemon juice
1/2 tsp salt

Place all ingredients into a food processor, or blender, and process until desired consistency is reached. Refrigerate a few hours before serving to blend flavors.

Tortilla Pinwheels

8 oz. cream cheese, softened
8 oz. sour cream
1 c. grated cheese
1 can (4 oz) diced green chiles
1/2 C. chopped olives
1/2 c. chopped green onions
1/2 tsp. seasoned salt
1/2 tsp. garlic powder
8-10 flour tortillas

Mix first 8 ingredients until well combined. Spread over tortillas and roll up. Place all rolls in refrigerator overnight for best flavor. When ready to serve cut into about one inch pieces. (I usually cut the ends of and save them for a snack, they don't look as nice as the center pieces). Serve with salsa.

Corn and Crab Bisque

We tried this Emeril Lagasse recipe and really liked it. We had to make a few changes because we couldn't find fish stock or Zatarain's Concentrated Crab and Shrimp Boil and because we accidentally bought minced crab meat instead of lump crab meat (oops!), but it turned out good. I've never had a soup like it before so it was fun to try. As follows makes 4 to 6 servings (we doubled it when we made it).

3 T. vegetable oil
3 T. bleached all-purpose flour
1/2 cup minced yellow onion
1 cup corn kernels
2 T. minced shallots
2 T. minced celery
1 T. minced garlic
1 t. salt
1/2 t. cayenne pepper
1 cup chicken stock
2 bay leaves
2 cups milk
2 cups heavy cream
3/4 t. Cajun seasoning (I use Louisiana Fish Fry, Inc's seasoning)
1/2 pound minced crab meat
1/4 cup minced green onion (green part only)

Heat the oil in a large heavy pot or Dutch oven over medium heat. Add the flour a tablespoon at a time, stirring constantly with a wooden spoon until blended. Continue stirring to make a light brown roux, 5 to 10 minutes.

Add the onions, corn, shallots, celery, garlic, salt and cayenne and cook, stirring occasionally, until the onions soften, about 4 minutes. Slowly stir in the stock. Add the bay leaves and bring to a boil. Add the milk, cream, and the Cajun seasoning. Reduce the heat to medium-low. Simmer, uncovered, for 30 minutes.

Stir in the crab meat and green onions and simmer for 5 minutes. Remove and discard bay leaves.

Serve hot ladled into bowls.

Homemade Peanut Butter Cups

This is of request of my brother Derek:

Filling Ingredients:
1 c. butter or margarine
2 2/3 c. peanut butter
2 2/3 c. powdered sugar (may need a little more)
2 tsp. vanilla


1 package of dipping chocolate melted

You just mix this all together then in either a pan or your peanut butter cup molds spray a little Pam. Then you add just a thin layer of the melted chocolate and let it sit in the freezer or fridge for 2-3 min (or just until settled.) Then depending on whether you have done it in a pan or in the molds you add the filling mixture on top however thick you want. If in the molds roll the peanut butter mixture so it makes a ball the size of a penny or so. then you add the rest of the chocolate on top and let it set. Then you enjoy!

Meatball Subs

I tried out a new no recipe recipe yesterday and it was delicious so I thought I would share. Matt's favorite sandwich at Subway is the meatball, so we were anxious to see how this compared.

Meatball Subs
In a crockpot put 1/2 package (about 40 meatballs) of frozen, traditional store bought meatballs. Add 1 can Spaghetti sauce. Cover and let cook in crock pot on high about 3 hours.

When ready to eat serve on a hard crusty roll or hoagie bun. Top with cheese, olives, banana peppers, jalapenos, tomatoes, lettuce, cucmbers, and red onion. (all optional of course) It was super yummy and passed the Matt test!! Serves 10.