Hot Spinach Cheese Dip

1 10 oz package frozen spinach thawed and drained

1 8 oz package cream cheese, softened

1/2 cup scallions

1/2 teaspoon garlic pepper

1 cup shredded  Cheddar Cheese ( reserve 1/2 cup for end)

1/3  cup rehydrated chopped sun-dried tomatoes chopped, or chopped water chestnut drained.

Crackers and or cut up assorted fresh veggies for serving.

Put all ingredients (except Cheddar Cheese, sun-dried tomatoes, and crackers) incrockpot, mix, then sprinkle the reserved cheese on top. Serve with crackers and or veggies. 

 

London Broil

 1  2lb top London broil

1  28 oz. Can of Stewed tomatoes

3 cans whole potatoes

6 carrots peeled and cut in big chunks

1 pak of onion soup mix

Place meat in a roasting pan, place carrots and potatoes over and around  the meat, sprinkle  half onion soup mix over, then pour stewed tomatoes in over everything. Then sprinkle remaining onion soup mix on top.

Cover pan. 

Bake for 2 1/2 hours at 400 degrees. Serve with corn bread, or a crusty French bread. 

Meatloaf Wellington

 

1 can of Beef gravy

1 1/2 pounds of ground beef

1 cup small bread cubes

1 egg beaten

1 cup minced onion

1 teaspoon salt

generous dash of pepper

5 refrigerated crescent dinner rolls

combine 1/4 cup gravy with beef, bread cubes, egg, onion, salt, and pepper;  mix thoroughly. Shape firmly into loaf 7 x 3" , place in shallow baking pan.

Bake at 375 for 45 minutes. Separate rolls, place crosswise over top and down sides of meatloaf, overlapping slightly. 

Bake 15 minutes more. Meanwhile, heat remaning gravy. Serve with loaf. Makes 4-6 servings.

Chrissy's Crunchy Noodle Salad

 1 head of Nappa cabbage, sliced thin

1 head of Romain Lettuce, sliced thin

1 large Red Pepper, chopped

4-5 green onions, sliced thin

2 packages of Chicken flavored Ramen Noodle soup

1/2 cup Sesame Seeds

4 oz. sliced almonds

3-4 Tablespoons margarine, or butter

You will need a large salad bowl, place lettuce cabbage onions, and red pepper in the bowl. 

Crumble noodles, I find it is easier to crumble while in the bag .

In a frying pan place butter, noodles, sesame seeds and almonds, tossing to make sure everything is coated in butter. Then add both seasoning packets and repeat, careful not to burn almonds.

Set aside to cool.  

Salad Dressing:  1 cup vegetable oil

2/3 cup sugar ( I use less)

1 teaspoon salt

1/4 teaspoon garlic powder

1/4 teaspoon pepper

1/3 cup red wine vinegar

Add cooled noodle mixture to lettuce, and toss.

Mix dressing in a mason jar and shake to dissolve sugar. 

Serves 10 

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Breakfast Muffins

 1 box spice cake mix

1 can of Libby's pumpkin ( not pie mix)

1/4 cup coconut

1/4 cup walnuts

1 cup oats

1/2 cup raisins

1 T pumpkin seeds

1 t pumpkin pie spice

Makes 12 muffins

Mix all ingredients well.

Spray a non-stick muffin pan. Fill cups 3/4 up. I like to sprinkle bakers sugar crystals on top, or colored sprinkles.

Bake at 375 for 17 minutes, Ovens vary so check for doneness.

These go great in the morning with coffee or tea.  And perfect to grab and go before work.

Harry's Steamed Crabs

 2 dozen fresh blue crabs

1/2 pound JO spice ( or Old Bay)

1/2 lb salt ( mix with seasoning) The salt is optional.

1-pint beer

 1 pint white vinegar

Put beer and vinegar in a 10 gallon pot.

Place crabs in layers on an elevated platform in the pot. Harry does this outside using a propane tank hooked up to a burner to place the pot on.  

Sprinkle each layer generously with seasoning. 

Put the the lid on pot and steam for about 25

Crab Imperial

 

1 pound Maryland Regular Crabmeat

1 egg  

1/2 cup finely chopped green pepper

1 tablespoon chopped pimiento

1 tablespoon Worcestershire sauce

1 teaspoon dry mustard

1/2 teaspoon sugar

1 teaspoon Old Bay

1/2 cup mayonnaise

Remove all cartilage from crabmeat, set aside. Beat egg in a medium mixing bowl.

Add green pepper and pimiento and mix well. Stir in Worcestershire sauce, mustard and sugar.

Add mayonnaise and blend well. Add crabmeat to the mixture and mix gently but thoroughly.

• place portions in the baking dish of your choice, using ramekins or small casserole dishes sprinkle the Old Bay on top of each dish.
• Bake in a 350 degree oven for 20-25 minutes, tops should be golden brown and internal temp of 165 degrees. 

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Creamy Shrimp and Orzo Maryland Style

 1 can Campbell's cream of shrimp soup

1/2 can whole milk

1/4 cup heavy cream

1 level teaspoon Old Bay

1 T dried onions

2 lbs extra jumbo shrimp , shelled and cleaned

1 box orzo ( Barilla)

1 T oil

In a large skillet place oil. Then shelled cleaned shrimp, add onion and Old Bay. Saute.

Once shrimp is almost done add soup, milk and cream, stir to incorporate the ingredients.

Allow to cook on low for 8 minutes, string occasionally. 

In 4-6 quart pot cook orzo according to directions.

Drain, and place in individual bowls for serving. Top with the shrimp mixture. Shake a little Old Bay before serving. 

This is "company" worthy. Serve with a side salad and hot crusty bread, a nice white wine and you will impress! 

Seared Sea Scallops

 1 lb. Fresh Sea Scallops rinsed ( if using frozen, once thawed allow them to drain on a paper towel )

1 T butter and 1 T oil 

In a nonstick frying pan heat butter & oil until butter is melted. Place scallops in the pan and sear on each side.( medium high heat)

Tilt the pan and baste scallops with butter until done.

Enjoy ! 

Horseradish Dressing

 1/2-1 c mayonnaise 

1/2 c sour cream

2 t sugar ( use sweetener if you dont want sugar)

1/4 t salt

1/4 t paprika

3-4 T horseradish 

1/2 t prepared mustard 

1/2 t worcestershire sauce

Dash pepper

Dash tobacco

Serve on salad, with meat, or anything you like. 

Amaretto Oreo Cookie cake ( no bake)

 2 cups whipping cream

1/4 cup amaretto

1 pkg  Oreo cookies (42 cookies)

Strawberries for garnish

1 spring form pan 8x8

Mix amaretto and the shipping cream in a large bowl and chill for 30 minutes.

Meanwhile, crumble cookies into coarse pieces ( not too small).

After 30 minutes in the fridge, whip the whipping cream until it peaks. Add 1/2 cup of  the mixture to the cookies and toss until blended.

Spray the pan, then put 1/3 of the cookie mixture on the bottom. Put some of the whipped cream on top, then another layer of cookies, then whipped cream, etc. Be sure to end with whipping cream. Garnish with strawberries, or cherries. Enjoy 

Shrimp Salad

 2 lbs steamed shrimp,  extra large, (I use extra jumbo from Giant),  shelled and deveined

Dukes Mayonnaise, about 1 1/2 cups, more if desired

1 heaping teaspoon old Bay

1 cup finely diced celery

In a large bowl place shrimp, I cut mine in half because I use extra jumbo.

Add celery, old bay and give it a quick mix, then add mayonnaise. Mix well. 

Place in a Covered bowl or container and refrigerate for several hours.

Enjoy on a sandwich, or on a bed of lettuce.

Egg Muffin Cups

 12 eggs. ( or equivalent in egg beaters)

1 bag Jimmy Dean Turkey sausage crumbles

1 bag shredded cheese of choice, cheddar, mozzarella, Swiss, etc

1 bag real bacon bits

1 greased muffin tin ( 12 muffins)

Preheat oven to 350

In each cup put 1 beaten egg,  1 T turkey crumbles,  1 T cheese,  2 t bacon bits, mix each one until blended. 

Bake for 20 minutes checking for doneness with a knife inserted that comes out clean.This is a perfect low carb breakfast.

Mom's Potato Salad

 5 lbs potatoes, boiled and skins removed, let cool.

6 hard boiled eggs, peeled and chopped.

1 medium onion grated

Dukes mayonnaise, start with 2 full cups, you may need more

1 t salt

1 t pepper

2 t celery seed

In a large bowl, gently mix all ingredients, if you need more mayo, add. Then place in container and refrigerate until completely cold.

Mom never measured, it was always eye balling. So you may need to adjust to your taste with salt and pepper. 

Cucumber Salad🥒

 2 large cucumbers ( I use burpless if I can find them)

3/4 cup white vinegar ( more depending on taste)

2 cups water

1 large white onion

Fresh ground pepper

Slice cucumbers thin, and slice onion very thin. Place them in a container add water and vinegar, sprinkle generously with pepper.

Place in fridge . If making early in the day they will be ready by dinner. They need 8 hours to let the flavors set in.

Mom used to make this in the summer. Its so refreshing. 

 

Superior Meat Loaf

 1 envelope Lipton Onion Soup Mix ( you can use Beefy Onion, or Beefy Mushroom Soup mix as well)

2 pounds ground beef

1 1/2 cups soft bread crumbs

2 eggs

3/4 cup water

1/3 cup ketsup

Preheat oven to 350

In a large bowl, combine all ingredients. In  a large shallow baking pan, shape into a loaf. I like to spread additional ketsup over the top of the loaf, its optional. Bake 1 hour or until done. 

Perfect as this is, it could use a good generous grinding of fresh black pepper.

Best Summer Dinner so far 2022

 

Soft Shell Crab Sandwich

 Fresh or frozen soft shell crabs ( sizes vary)

Flour ( about 2 Cups)

2 eggs beaten

Old Bay for flour and shaking on after cooked

Cooking oil for frying

 Clean the crabs if they have not already been cleaned

Add about 1 teaspoon Old Bay to flour

Dip each crab in flour, shake excess off, then dip in beaten egg, then dip in flour again covering all areas.

Place in hot oil and fry turning over as they brown. Time depends on size. It doesn't take long to cook the crab, but you do want it to be crispy and golden brown. 

Remove to a plate with paper towels to drain grease.

Enjoy as a sandwich with lettuce, fresh tomato and mayo. Shake a little extra Old Bay as desired.

Old Bay Bloody Mary

Old Bay Bloody Mary

1 cup tomato juice
1/3 cup vodka or gin
1 tsp Worcestershire sauce
1/2 lemon, juiced
1/2 tsp Old Bay or other seafood seasoning. 
few dashes hot sauce
2 celery stalks
lemon wedges
1/4 cup jumbo lump crab meat

4 steamed shrimp, tails on.

ice

Fill two tall glasses with ice. Set aside.

Combine tomato juice, vodka or gin, Worcestershire sauce, lemon juice, Old Bay, and hot sauce in a carafe. Stir or swirl to combine. Pour into ice-filled glasses.

Garnish drinks with a stalk of celery, a lemon wedge,  2 steamed shrimp on rum of glass, and a small handful of the crab meat right on top.

Sprinkle with additional Old Bay, if desired.

Low Carb Pizza

 For each individual pizza: serving size is 2 pizzas

1 Mission Low Carb Wrap

1/4 cup Pizza sauce ( we use Don Pepino)

1/2 cup Mozzarella  cheese , shredded 

Topping of choice, turkey pepperoni, or regular, mushrooms, sausage

In  375 degree oven place pizza on a nonstick cookie sheet and bake for 17 to 18 minutes

Remove from oven let cool a few minutes before slicing.

Creamy Tuscan Shrimp

 4 T butter

2 lbs jumbo shrimp, peeled, deveined, tail off

2 t paprika

2 t garlic powder

2 C half & half

1 C sundries tomatoes, ( dried , Julienne)

3 cloves minced garlic

1 box frozen spinach, thawed, drained well

1 t salt to taste

Pepper to taste

1/2 t Italian seasoning

Heat a large heavy skillet over medium heat. Add butter. Once melted, add shrimp and sprinkle with garlic powder and paprika.

Cook for 5 minutes, string occasionally, or until shrimp is pink opaque.

Remove shrimp , set aside.

Add half & half, sundries tomatoes, Italian seasoning, and garlic to the pan and stir well. Let sauce cook for 2 minutes to thicken over low the at.

Add spinach and mix well. Continue cooking over low heat for another 2 minutes. Return shrimp to pan and stir to cover, cook for another 2 minutes. Add salt and pepper. 

Serve over pasta of your choice. Enjoy.

Quick Pickled Red Onions

 1 very large red onion very thinly sliced

3/4 cup apple cider vinegar

1/4 cup water

1 t salt

1-2 T sweetener ( sugar, honey, maple syrup, swerve, etc. Your choice)

In a small sauce pan stir together vinegar , water, salt and sweetener. Cook over medium heat until it reaches a simmer. 

Place the slices of onion in a mason jar. Pour hot mixture over the onions. Screw on lid and shake to mix well. Make sure all onions are submerged in liquid.

Allow to sit for 30 minutes.  You can serve immediately or refrigerate. You can store in fridge up to 2 weeks. 

Quick Pickled Radishes

 1 Bunch of average size radishes

1/2 cup apple cider vinegar

1 T sugar

1 1/2 t salt

1 cup hot water

Slice radishes as thin as possible. Stuff them in a jar of your choice. In a measuring cup, combine apple  cider vinegar , salt, sugar, water. Stir to dissolve sugar and salt. Pour over radishes and let stand 1 hour. After an hour cover and store in fridge for up to 3 weeks. 

Dump and go Lasagna

 8 oz uncooked campanelle pasta ( 2  3/4 cup) 

24 frozen cooked meatballs ( from 22 oz bag)

1 25.5 oz Muir Glen organic tomato basil pasta sauce

1  1/2 cups water

1/2 teaspoon Italian seasoning

1  1/2 cups shredded mozzarella 

Chopped fresh basil if desired

Heat oven to 375. Spray 13 x 9 inch glass baking dish with cooking spray.

In large bowl mix pasta, meatballs, sauce water and seasoning. Pour into dish, cover tightly with foil. Bake 40 minutes. Remove dish fromoven, stir mixture thoroughly. Sprinkle with cheese. 

Bake uncoveredv5 to 8 minutes longer or until pasta is tender and cheese is melted. Garnish with basil.

Bacon Jam

 1lb thick cut bacon

2 extra large sweet onions quartered and thickly sliced

1/2 cup brown sugar

1/2 cup water

1/3 cup strong brewed coffee

1 Tablespoon balsamic vinegar

Cut bacon into half inch slices and add them to a large fry pan. Dont worry if they stick together, they will come apart as you cook them. Cook over medium heat for 10 minutes , string frequently until bacon is cooked but still chewey. A few crisp bits are ok. Remove bacon from pan.

Pour out all but 1 tablespoon of bacon drippings. ( pour in a can and save for other recipies if you like) Add onions to the pan and cook for about 8- 10 minutes then reduce the heat to low and add sugar, and stir. Continue to cook until onions have caramelized, about 20 minutes. 

Add the reserved bacon, coffee  , water,  and increase heat to medium. Continue to cook, string about every 5 minutes, until onions are jam like , about 30 minutes. Remove from heat and stir in balsamic . Taste for seasoning add salt if needed. 

Use immediately  or refrigerate for up to a week. Bring to room temp before serving. There will be spots of bacon grease fat when you remove from fridge. As the jam comes up to room temp these will disappear. 

Use on burgers, or with pork chops, or any meat you like. You could also just put some on a warm biscuits.

Daddy's Fudge

 2  cups sugar

1 cup whole milk

3 squares of unsweetened bakers chocolate

Pinch of salt

1 T butter

1 teaspoon of vanilla

Combine the sugar and milk in a saucepan. Heat but do not boil. Add the 3 squares of chocolate and pinch of salt. Stir and boil to the soft ball stage. ( a soft ball will form when dropping a little in a glad of cold water) 

Remove from heat. Add butter and vanilla. Beat by hand until mixture looses its gloss and thickens. Pour in a buttered square pan. Cool. Cut into small square pieces.

Daddy made this fudge for my sister an I . Mom worked evenings, so thats when he would make it. I remember the Flintstones jelly glass sitting on the counter with water so he could test it. We were in a hurry to have some, so in the winter he would set the dish out on the porch with a cover on it so it would chill faster. To this day its my favorite fudge. 

                                                                              

Gooey Butter Cake

1 package of  yellow cake mix

1 egg

1 stick of butter

Preheat oven to 350. 

Combine ingredients and mix well. Pat into a lightly greased 13 x 9 inch baking dish.

Prepare filling

1 8oz package of cream cheese

2 eggs

1 t of vanilla

1 stick of butter, melted

1 16 oz package of powdered sugar

Beat cream cheese until smooth. Add eggs and vanilla. A butter, beat. Add powdered sugar, mix well.

Spread over cake mixture

Bake for 40  to 50 minutes, you want the center to be gooey so dont over bake.

Variations:

add  1 15 oz can of pumpkin to the filling, cinnamon nutmeg .or...

add 20 oz can of drained crushed  pineapple to filling or...

use chocolate cake mix instead of yellow cake. Add chocolate chips and nuts on top.

Hope you enjoy. 

                

Funnel Cake

Summertime and Community Carnivals sprout up all over the State. Lots of family fun, rides, exhibits, and food. One of the foods they all have in common is Funnel Cakes. A wonderful warm sugary finger cake good for all by yourself, or for sharing.                                                                                                                                    
2 2/3 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
2 cups milk
1/2 teaspoon vanilla
Peanut oil for frying
Confectioners sugar for dusting

In a large bowl combine the flour, sugar, baking powder and salt. In another bowl beat the eggs, milk and vanilla. Add to the dry ingredients and stir just til blended.
Heat 1 inch of oil in a cast iron skillet. Using a measuring cup or funnel, pour 1/2 cup of the batter into the hot oil drizzleing the batter into the oil. Cook until golden brown, turn and cook the other side. Drain on paper towels and sprinkle with confectioners sugar.

The picture in this recipe is one of Gwynn Oak Park back in the day.It was famous for it's wooden roller coaster. Our parents took us there almost every Saturday in the Summer. 

Pecan and Walnut Carmelized Brie

2/3 C lightly packed brown sugar
1/3 C water
1/2 C heavy cream
1/8 t nutmeg
1/8 t cinnamon
5 t butter
1/4 C pecan halves
1/4 C walnut halves
1 8 inch round of Brie with tip rind removed
4 oz red seedless grapes
1 Granny Smith  apple, sliced

Assorted crackers

Bring the brown sugar and water to a boil in a heavy saucepan, boil for about 4 minutes. Remove from heat and let cool slightly. Sir in cream, nutmeg and cinnamon. Bring the mixture to a boil, boil 3-4 minutes or until slightly thickened. Remove from the heat, stir in the butter and nuts.
Center the Brie on a 12 inch round serving plate, place the grapes, apple slices and crackers around the edges.Pour the caramel evenly over the top of the cheese, allowing it to run over the sides. Evenly distribute the nuts over the top using a spoon. 

My sister just loves Brie, and we have made it several different ways. When ever we get together for a family event I try to bring her a Brie surprise. This is yummy!   

Fried Tomatoes

3 (or as many as you need to make) medium size almost red Maryland Tomatoes
flour
Butter
oil
nonstick fry pan
sugar

Slice the tomatoes thick. Put flour on a plate. Place each slice in flour, flip over and flour the other side. Now I like to pat each side so the juices cling onto the flour.
In a heated non-stick fry pan ( or iron skillet) heat a couple of tablespoons of oil and a pat of butter. When ready place a few slices of the prepared tomatoes, watching not to burn. Flip them over and fry the other side. I like mine crisp and golden brown.
When done place the slices on serving plate. 
I really enjoy mine with a sprinkle of sugar, I know it sounds strange, but the sugar just goes with the tomato so well. 

I don't bother making sandwiches with these fried tomatoes because I cant keep them around long enough to make the sandwich. And they are too good to cover up with bread!

Peanut Butter Frosting

1/3 C Crisco
1/3 C butter
3/4 C peanut butter (creamy)
4 C 10 xxx sugar ( confectioners sugar)
4-6 T milk

Cream Crisco &  butter with mixer, add peanut butter and vanilla. Gradually add sugar 1 cup at a time (slowly so you don't look like a white cloud of dust)..Beat well after each addition. It will be dry, so this is where you add the milk 1 T at a time, beat until fluffy.
Perfect on a nice moist chocolate cake!

Parmesan Crusted Cod Fish

1/2 Cup Parmesan Cheese
1/4 Cup softened Butter
3 T mayonnaise
2 T lime juice

1/4 t dried basil                                                              
1/4 t ground black pepper
1/4 t onion powder
1/8 t celery seed
1/8 t salt
2 lbs of Cod Fillets      (wild caught) 

Preheat oven broiler. Grease a broiling pan or use non stick foil to line a baking sheet.
In a small bowl, mix all ingredients except the fish.
Put this aside.
Now arrange the fish on the baking sheet. Broil a few inches from the heat for 2-3 minutes, flip and broil 2-3 minutes more. Remove from oven and cover the fish with the Parmesan mixture on the top side. Broil for 2 more minutes or until the topping is browned and the fish flakes easily with a fork. Be careful not to over cook the fish.