• 1 regular size tub of whipped cream cheese
• 2 cans of premium crab meat (found in by the tuna fish in the grocery store)
• 1 container of cocktail sauce

1. Drain crab meat.
2. Mix crab meat, cream cheese and a little bit of cocktail sauce (just enough to give the mixture a slight pink color.
3. Place mixture in a dish and top with remaining cocktail sauce.
4. Serve with crackers

Cream cheese filling

• 8 oz. cream cheese, softened
• 1/4 cup sugar
• 1 large egg, at room temperature
• 2 tbsp all purpose flour

1. In a medium bowl, beat cream cheese and sugar until smooth.
2. Add egg and beat well.
3. Add flour & combine.
4. Set aside

Bars

• 1/2 cup unsalted butter
• 2 cups butterscotch chips
• 2 cups firmly packed light brown sugar
• 4 large eggs at room temperature
• 1 tsp. vanilla
• 2 cups all purpose flour
• 2 tsp baking powder
• 1/2 tsp. salt
• 1 cup coarsely chopped walnuts or pecans (I prefer pecans)

1. Preheat oven to 350 degrees F.
2. Grease and flour a 13" x 18" jelly roll pan.
3. In a medium saucepan, melt butterscotch chips and butter over low heat, stirring occasionally until smooth.
4. Remove from heat and beat in brown sugar. Allow to cool for 5 minutes.
5. Add eggs, one at a time, to butterscotch/butter mixture.
6. Add vanilla.
7. Add flour, baking powder and salt. Beat until well combined.
8. Stir in nuts.
9. Pour batter into prepared pan.
10. Drop the cream cheese filling by teaspoonfuls over the batter. With a small knife, swirl into the batter.
11. Bake 25-30 minutes, or until a pick inserted into the center comes out with moist crumbs attached.
12. Cool until room temperature before cutting into bars.

Pecan Pie Cupcakes: (I got this recipe off of the Bake of Break website, too)

• 1 cup pecans, chopped
• 1/2 cup all purpose flour
• 1 cup packed brown sugar
• 2/3 cup butter, melted
• 2 eggs

1. Preheat oven to 350 degrees F.
2. Combine all ingredients and mix well.
3. Generously spray a miniature muffin tin with non-stick cooking spray.
4. Fill each 3/4 full.
5. Bake in preheated oven for approximately 18 minutes.

• Puree 4 fully cooked skinless chicken breasts in a food processor.
• Place 2 regular size stalks of celery in food processor and chop as finely as you can possibly get it.
• Combine chicken and celery with enough Hellman's mayonnaise to make the mixture very creamy (adjust mayo amount to your liking).
• Season with celery salt, regular salt and pepper to your liking.
• Mix just a dash of sugar into the chicken salad mixture.
• Refrigerate for at least an hour prior to serving.

Party Meatballs

• (1) 2-pound bag of frozen meatballs
• (1) 8 ounce jar of grape jelly
• (1) jar of Heinz chili sauce (looks like a glass bottle of ketchup...found on the ketchup isle)

1. Combine jelly and chili sauce in a crock pot on medium heat until well blended.
2. Stir in meatballs.
3. Cook in crock pot for several hours, or until meatballs are fully cooked (we cooked ours for about 3-4 hours), stirring occasionally.

Labels: finger food, shower food

Posted by kristy :: 2:29 PM :: 2 comments

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Wednesday, July 16, 2008 Honey-Pecan Chicken and Strawberry Salad

This is a great summer meal! The chicken recipe is a variation of a weight-watchers recipe.

Honey-Pecan Chicken

1/4 teaspoon salt
1/4 teaspoon pepper
1.5-2lbs chicken breast tenders

1/4 cup honey
2 tablespoons Dijon mustard
3/4 teaspoon paprika
1/8 teaspoon garlic powder
1 1/4 cups cornflakes, finely crushed - (4 cups uncrushed, you can buy these already crushed--near the shake-n-bake in the grocery store)
1/2 cup pecans - finely chopped
cooking spray

Preheat oven to 400° F. (May need to adjust to 375, depending on your oven.)
Sprinkle salt and pepper evenly over chicken; set aside. Combine honey, mustard, paprika, and garlic powder in a small bowl; stir well.

Combine Cornflakes and pecans in a shallow dish; stir well. Brush both sides of chicken with honey mixture; dredge in Cornflake mixture.

Place chicken pieces on a large baking sheet coated with cooking spray. Lightly coat chicken with cooking spray, and bake at 400 for 40 minutes or until done.

Allow chicken to cool slightly, cut into bite size pieces and serve over Strawberry Salad.

Strawberry Salad

1 bag pre-washed spinach or mixed baby greens

fresh mushrooms, washed and sliced

fresh strawberries, washed and sliced

red onion, chopped

a handful of pecans or walnuts, for added crunch

Brianna's poppyseed salad dressing, or whatever dressing you enjoy!

Posted by kristen g. :: 9:56 PM :: 2 comments

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Sunday, July 13, 2008 Roast Veggies

This recipe is really yummy & super easy!  Ingredients will depend on how many veggies you have, but for 2 ppl, I used: 

1 Tbsp of Extra Virgin Olive Oil

1/2 Tbsp. of Pesto Seasoning (comes in a green packet)

Raw Veggies (asparagus, tomatoes and onions pictured)

Mix first two ingredients.  Toss over veggies in a bowl (use your hands to make sure all the veggies get a nice coat).  Place on baking sheet in the oven.  Bake at 400 degrees for apx. 15 min.

P.S.  In the interest of full disclosure, I got this recipe off of the back of the Pesto seasoning packet.  So just pick one up & you should have very precise instructions if these aren't clear enough =).

Posted by Katy :: 6:06 PM :: 1 comments

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