Crab Cups

Thursday, December 23, 2010

Crab Cups

Here's something that I sampled many years ago as I walked through the aisles of a supermarket. This tasted so good, that I asked for the recipe, and ever since that day, it's part of our Christmas Eve appetizer platter. So if you are still looking for those last minute ideas...this one is a real winner. The kids actually thought I had things mixed up today when I served them two days early...Don't worry, I will be making a fresh batch.

Crab Cups

• 250 grams of imitation crab
• 1 stalk of celery
• 1 onion green
• 2-3 Tbsp miracle whip
• salt and pepper to taste.
• 2 boxes of Siljans, (crispy shells)

Instructions.

1. Chop the crab, onion greens and celery fine, so it resembles the same texture.
2. Add the miracle whip
3. Add salt and pepper to taste
4. Blend all ingredients together
5. Dish mixture into shells.

I always prepare this in the afternoon, and store in a sealed container, refrigerated. After we come home from the church service, I spoon the mixture into the crispy shells, just before serving them, or else they will get soggy. If you have leftover crab mixture, store it back in the fridge, and as usual, someone will have snuck into my fridge early Christmas morning to finish them off. It's quick, it's easy and just the perfect size.

Zippy Party Dip

Zippy Party Dip

Quick and easy...and delicious!

 



 Zippy Party Dip

• 1 cup / 250 ml cream cheese
• 1 cup / 250 ml sour cream
• 1/2 cup / 125 ml hot salsa
• 1 tsp /5 ml chili powder
• 1 1/2 - 3 cups /400-750 ml shredded Tex-Mex cheese

1. Mix cream cheese, sour cream and salsa together well.
2. Spread in bottom of casserole or any nice ovenproof baking pan.
3. Sprinkle with 1 teaspoon chili powder.
4. Spread grated cheese over to cover.  (Use more or less depending on the size of your pan).
5. Bake in 350°F / 175°C oven for 25 minutes, or until heated and bubbly.
6. Serve with tortilla chips, crackers or raw veggies.

*I have on occasion made the dip in small ramekins for individual sized servings...as pictured above. 

Pesto Dip

Thursday, September 3, 2009

http://www.mennonitegirlscancook.ca/2009/08/pesto-dip.html

Pesto Dip

This is a very quick and easy appetizer. If you have the ingredients on hand it only takes a few minutes to put together and it is delicious.

• 1 250 g. ( 8 oz.) package cream cheese, at room temperature
• a small jar of prepared pesto
• oil packed, sun-dried tomatoes,
• pine nuts, lightly toasted and salted if desired

1. Beat cream cheese until light and smooth and spread on a small platter or dinner plate.
2. Spoon prepared pesto over cream cheese, leaving a bit of the cream cheese showing around the edge.
3. Arrange the sun dried tomatoes evenly over the pesto layer. If they are large, cut them into smaller pieces first.
4. Sprinkle with pine nuts and refrigerate for an hour or so to blend the flavours.
5. Serve with crackers or sliced baguette.

Artichoke and Roasted Pepper DIP

Friday, December 19, 2008

Artichoke and Roasted Pepper Dip

http://www.mennonitegirlscancook.ca/2008/12/artichoke-and-roasted-pepper-dip.html

 

Put this appetizer out on your kitchen island and for sure you'll have everyone right where you're trying to finish up the meal. My son-in-law loves to tease me about that! So, depending on how stressed you want to be, plan your placement carefully. If I remember right, I got this recipe from my niece, Pauline.

Ingredients:
1/2 cup miracle whip ( I do more)
2/3 cup grated Parmesan cheese
1/2 jar roasted sweet red peppers, patted dry and chopped
1 can (14 oz) artichoke hearts, drained and chopped
1 each: green onion chopped, clove garlic, minced

Stir together miracle whip, cheese, peppers, artichokes, onion and garlic. (I save a bit of the cheese and sprinkle it on top) Spoon into 9 inch pie plate or similar small, low baking dish. Bake at 350F 10 - 12 min. Serve with crackers, corn chips or guacamole chips.

from the kitchen of Anneliese at 5:00 PM

Pfeffernusse

(Call Mom if you have any questions)

Yields: One ice-cream pail

Bake @ 325 F 10-12 minutes

Part one;

• 11/2 C Honey
• 2C white sugar
• 1/2 tsp.cinnamon
• 1/2 tsp cloves
• 1 tsp cardamon
• 1/4 tsp nutmeg
• 1pkg. Pfefferkuchen Gewurze (spices bought at Deli)

Warm honey, mix in sugar and all spices.

Now: Cool mixture

Part two:

• 250g margarine
• 1/3 C sour cream
• Melt margarine and add sour cream.

Now add to honey mixture.

Part three: Pour into Mixing Bowl (kneading hook)

• 51/2C flour
• 3 tsp. baking soda
• Sift together and add to the mixture and mix well.

Place in fridge overnight to cool.

To bake, grease cookie sheet. Roll dough into long rolls and slice.

When baked leave cookies on sheet for 2 minutes then remove from pan.

Ginger Snaps

Here you go girls, these have been your favorites for years. Enjoy!

Ginger Snaps ~ This recipe comes from Aunt Elsie’s kitchen.

I love these cookies dunked in a glass of ice cold milk!

• 3/4 cup butter or margarine
• 1 cup white sugar
• 1 egg
• 1/4 cup molasses
• 2 cups flour
• 2 tsp baking soda
• 2 tsp. baking powder
• 1 tsp ginger
• ½ tsp. cloves
• 1 tsp cinnamon
• 1/4 tsp salt

Method:

1. Mix the above ingredients in the order given
2. Let cool in fridge for several hours or overnight.
3. Roll dough into 1 inch balls.
4. Dip in sugar and place on cookie sheet. Do not flatten.

Bake at 350 degrees for 10-12 minutes.

Barcelona Salad

While on my my last trip to Europe in Spring, we enjoyed trying Mediterranean dishes.
We went to this one little quaint restaurant and ordered this avocado/tomato salad. Hm.....
This was delicious. But it was too easy...lettuce, tomatoes, avocados, and fresh basil. I know that I always have those ingredients in my home. But what was in that dressing? That became the discussion of our entire meal....
The next night we went back to that same little restaurant and ordered exactly the same salad.
So I think I have experimented enough with dressings over the past months that I will post this recipe. I know my family has enjoyed this salad with a Mediterranean flare.

Salad Ingredients

• Your favorite lettuce greens
• Avocados
• Tomatoes
• Red Onions
• Fresh Basil
  

Mediterranean Salad Dressing ~ Chef Dez Cooking

• 1/2 cup extra-virgin olive oil
• 1/4 cup balsamic vinegar
• 1/4 cup lemon juice
• 1/4 cup oil packed sundried tomatoes, drained & finely chopped
• 1 large garlic clove, crushed
• 2 Tbsp. liquid honey (I used 4 Tbsp demerara sugar instead)
  
• 1/2 tsp salt
• 1/2 tsp fresh cracked pepper

1. Place all ingredients in a bowl, and whisk thoroughly to combine.
   
2. I often use my small Braun multi-quick hand blender
   
3. Arrange your salad bowls with lettuce greens adding tomatoes, avocados, onions
4. Pour immediately over your ingredients in salad bowls.
5. Sprinkle with fresh basil.

Hope you can add this to your favorites.