for the dip: Ingredients: 1 cup blue crab claw meat 1 cup lump blue crab meat 1 cup cream cheese, at room temperature 3⁄4 cup sour cream 1⁄4 cup Frank’s® RedHot® Original Cayenne Pepper Sauce 2 1⁄2 tablespoons mayonnaise 1 1⁄2 tablespoons Chesapeake Bay seasoning (Old Bay) 1⁄2 tablespoon Worcestershire sauce 1⁄4 teaspoon garlic […]
Ingredients: 6 tablespoons butter 1 tablespoon Worcestershire sauce 1 tablespoon OLD BAY 4 cups corn squares cereal 4 cups rice squares cereal 1 cup unsalted dry roasted peanuts 1 1/4 cup mini-twist pretzels 2 cups oyster crackers Directions: Preheat oven to 250°F. Melt butter on the stovetop in a small pan, about 1-2 minutes. Stir […]
Ingredients: 12 hard-boiled eggs, halved lengthwise for the filling: 12 yolks 3 tablespoons-1/4 cup mayonnaise 2 tablespoons sour cream 1/4 cup chopped onion 1 teaspoon Dijon mustard sea salt freshly ground black pepper “everything” seasoning mix: 1 1/2 teaspoon dehydrated minced onion 1 1/2 teaspoon dehydrated minced garlic 1 teaspoon mixed black and white sesame seeds […]
Ingredients 5 cups Chocolate Chex cereal 1/2 cup honey roasted peanuts 1 1/2 cup broken vanilla pizzelles 1/2 cup chocolate-ginger pumpkin seeds* or plain pepitas 1 cup Halloween mix (like Brach’s Mellowcreme Autumn Mix) 3 tablespoons butter 1 1/2 teaspoons sugar 1/4 teaspoon ground ginger 1/4 teaspoon cinnamon Ingredients: Pre-heat oven to 250. In large […]
Ingredients: 6 hard boiled eggs, cut in half lengthwise 1/4 cup mayonnaise 2 tablespoons Dijon mustard 1 1/2 tablespoons chopped chives 1/2 teaspoon Old Bay blue crab for garnish (I used leftover meat from steamed crabs) Directions: Place the yolks, mayonnaise, mustard, chives and Old Bay in a mini chopper or food processor. Pulse until […]
Ingredients: 1 teaspoon canola oil 1 sweet onion (Maui, Walla Walla or Viadila), diced 1 bunch rainbow chard, stems and leaves roughly chopped 1 packet Hidden Valley® Greek Yogurt Dips Mix 1 1/2 cups non-fat Greek yogurt Directions: Heat oil in a skillet. Add the onion and saute 2 minutes. Add the chard. Continue to […]
Ingredients: 24 oz peeled, cooked beets* 2 tablespoons balsamic vinegar 1 cup 2% (plain) Greek yogurt 5 1/2 oz fresh goat cheese (chèvre) 1 teaspoon ground mustard 1 teaspoon ground garlic 1 teaspoon dillweed 1 1/2 teaspoon lemon pepper seasoning 1 teaspoon sesame seeds 1/2 teaspoon smoked paprika sea salt freshly ground black pepper Directions: […]
Ingredients: 4 mangos*, cubed 2 cups buttermilk 1/3 cup honey Directions: Place all ingredients in a blender. Pulse until smooth. Pour into ice pop molds, leaving about 1/4 inch headroom. Close and freeze until solid, 4-8 hours. Yield: 8-10 ice pops *I used half alphonso mangos (aka “champagne mangos”) and half Tommy Atkins (aka the […]
Ingredients: 8 oz cream cheese, at room temperature 3/4 cup chopped Dill Chips (Farmer’s Garden® by Vlasic®) 1/3 cup sour cream 1 oz (fresh) dill, minced 1 shallot, minced 1 teaspoon mustard powder 1/4 teaspoon celery seed 1 teaspoon lemon zest freshly ground black pepper Directions: Place the pickles in a food processor. Pulse 1-2 […]
Ingredients: 6 hard boiled eggs, cut in half lengthwise 1/2 cup crawfish tails 1/4 cup mayonnaise 2 tablespoons Dijon mustard 3 tablespoons diced green onion 2 tablespoons minced cubanelle 3 cornichons, minced sea salt freshly ground black pepper crawfish tails for garnish Directions: Place the yolks and crawfish in a mini chopper or food processor. […]