It is snowing in TN, well if you can call it that, there may need to be a few more flakes to really qualify as “snowing” but it’s there just the same! 🙂 Here are a few recipes that can help with the holiday rush as well as a great Crab Dip good for any get together!
- 1 package (8 ounces) cream cheese, softened
- 2 green onions, chopped
- 1/4 cup chopped sweet red pepper
- 2 tablespoons minced fresh parsley
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cans (6 ounces each) lump crabmeat, drained
- 2 tablespoons capers, drained
- Dash hot pepper sauce
- Assorted crackers
- In a 1-1/2-qt. slow cooker, combine the first nine ingredients; stir in crab. Cover and cook on low for 1-2 hours. Stir in capers and pepper sauce; cook 30 minutes longer or until heated through. Serve with crackers. Yield: 2-1/3 cups.
- 8 ounces uncooked mostaccioli
- 1/2 pound lean ground turkey
- 1 small onion, chopped
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (6 ounces) tomato paste
- 1/3 cup water
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2 cups (16 ounces) fat-free cottage cheese
- 1 teaspoon dried marjoram
- 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Cook mostaccioli according to package directions. Meanwhile, in a large saucepan, cook turkey and onion over medium heat until meat is no longer pink; drain if necessary.
- Stir in the tomatoes, tomato paste, water, oregano, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes.
- In a small bowl, combine cottage cheese and marjoram; set aside. Drain mostaccioli.
- Spread 1/2 cup meat sauce into an 11-in. x 7-in. baking dish coated with cooking spray. Layer with half of the mostaccioli, meat sauce and mozzarella cheese. Top with cottage cheese mixture. Layer with remaining mostaccioli, meat sauce and mozzarella cheese. Sprinkle with Parmesan cheese (dish will be full).
- Bake, uncovered, at 350° for 30-40 minutes or until bubbly and heated through. Yield: 6 servings.
- 1/4 cup white wine vinegar
- 1/4 cup olive oil
- 2 tablespoons minced chives
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 1/2 cup half-and-half cream
- 1 tablespoon butter
- 1 cup pecan halves
- 1 tablespoon sugar
- 2 medium pears, thinly sliced
- 2 cups torn leaf lettuce
- In a bowl, combine the vinegar, oil, chives, sugar, salt and cayenne; whisk in cream until well combined. Set aside.
- In a small skillet, melt butter over medium heat; stir in pecans and sugar. Cook and stir until pecans are toasted and coated with sugar. Remove pecans to paper towels to drain and cool.
- In a large bowl, combine the pear slices, lettuce, pecans and 1/3 cup vinaigrette and toss to coat. Yield: 4 servings.