Cherry Crab Dip

Courtney and I hosted a baby shower for Caribe back in December and one of the appetizers we served was a Cherry/Crab Dip that is so easy to prepare and has been a family favorite for many years. I apologize that the picture is not a close up but trust me on this one...it is worth trying! In the photo besides Caribe and myself is Courtney's mother-in-law Fran. Such a sweet lady and she came up from Alma to attend the shower and help Courtney and I prepare for it!


Cherry/Crab Dip


2 - 8 oz. packages cream cheese, softened
4 tablespoons milk
2 - 7 oz. cans crab meat, drained and flaked
2 tablespoons chopped green onion
1/2 teaspoon seasoned salt
1/4 teaspoon garlic salt or powder
1 cup dried cherries, snipped
Parsley or flowers for garnish

Beat cream cheese and milk until soft and fluffy. Add crab meat, onion and salts. Stir in cherries and serve with crackers.

Do enjoy!

Oyster Cracker Snack Mix

In the mood for a salty snack??? I received this recipe from my mother-in-law many years ago and once in awhile we get hungry for this mix and a nice little walk down memory lane thinking of Arlene. She was such a sweet and loving lady and I couldn't have asked for a better mother-in-law. She was a registered nurse who gave the best injections ever, not to mention all the trips she saved us from going to the doctor with Caribe & Courtney. Her advice was always gentle and our girls surely enjoyed their Grandma Arlene being right across the field...the cookie jar was always full!

2 bags plain oyster crackers
1 package Ranch dressing mix (she used Hidden Valley)
1/4 teaspoon lemon pepper
1 teaspoon dill weed
3/4 teaspoon garlic powder
1 cup salad oil

Heat oven to 350 degrees.

Combine the Ranch mix with the oil, add dille weed, garlic, and lemon pepper. Pour over crackers and gently toss, then spread onto a large jelly roll pan.

Turn oven down to 250 degrees and set timer for 10 minutes...gently stir crackers...the resume baking for ten additional minutes!


Enjoy!!!

Shrimp Alfredo

Shrimp happened to be on sale at the local market so it was on the shopping list, thinking I would freeze them for future use. Then I noticed some nice, fresh looking asparagus and knowing full well that Ben loves that veggie I placed a nice bunch in my cart. What to make??? Shrimp Alfredo of course, so off I wandered to the Knorr packets of Alfredo and added that to my collection. I knew there was a package of al dente' Garlic Parsley Fettuccine at home so I was feeling like dinner was clearly in my mind and would be quick and easy! To make the dish diet-friendly I used low-fat milk and just half the butter called for. I washed and cut the asparagus in bite size pieces, then steamed briefly, and rinsed under cold water to stop the cooking progress and maintain the brilliant green color. Putting that aside, I then prepared the sauce according to package directions. To that cooked sauce I added the shrimp and asparagus, and allowed the flavors to come together over low heat. Meanwhile, I added the fettuccine to boiling water and after three brief minutes it was perfectly cooked and then I drained it and tossed to remove excess water. I added about one half the fettuccine to the sauce mixture and tossed lightly. A simple garnish of cilantro (didn't have any parsley) and sliced tomatoes topped off the creation. This was served with a fruit salad, making for a nice dinner!

Shrimp Alfredo

Oreo Truffles

This treat will dazzle most everyone and be ready to share the recipe!!! Of course Oreo's are a popular cookie but team them with cream cheese and top the little morsels off with milk chocolate and a little white chocolate drizzle and you have a masterpiece!!! I received this recipe from Coco, please visit her blog and enjoy her recipes and ideas!

Mom's Dinner Party!

Our family hosted a little celebration for Mom's 90th birthday on January 20, 2010 at our house! We give thanks that Mom is still going strong and ask God to continue blessing her with good health! She continues her active lifestyle & is generally ready when asked to go somewhere. She especially enjoys going to sporting events with her special friends, Margie, Joyce & Buni! That group of ladies , along with Aunt Ida, went to the local Chinese restaurant a couple of days after the 20th to celebrate with some good food. Then they went to Joyce's and enjoyed cake and ice cream, we are grateful to the ladies for their many acts of kindness.

Our family dinner consisted of lasagna, salad, garlic bread and for dessert we had a chocolate/peanut butter cake...very tasty!

The lasagna recipe came from The Pioneer Woman This recipe is one of the best we have ever had the pleasure of enjoying.

The recipe for the Reese's Cake can be found at Good Things Catered
The cake is dense and oh so rich and heavenly!

We had a wonderful evening celebrating a special lady who means the world to us & we love her dearly!

Mom's 90th Birthday at Trinity

On January 20, 2019 Mom celebrated her 90th birthday! Her special day fell on Wednesday and that is Golf Day at Trinity, which she doesn't miss. The group generally enjoys lunch at the A&W or at church followed by an afternoon of playing the card game golf! I baked cupcakes and surprised her with a little party for her friends!

Sue's Salad

This is a modified version of Sue's salad to suit our families taste! It is a delicious & quick to prepare salad that you should try.

Sue's Salad:

3 bunches Romaine lettuce (Bibb or a combo of greens)
3/4 cup toasted pecans or candied almonds
4 oz. goat cheese, crumbled (Celebrity International makes a fine Cranberry with Cinnamon)
2 navel oranges, separated into segments and then each segment cut in half
Pomegranate seeds for garnish

Dressing:
1 tablespoon white wine vinegar
1 shallot, minced
1/4 cup olive oil
1/4 cup orange juice

Combine salad ingredients and set aside. Mix the dressing ingredients and just before serving toss with the salad. Freshly squeezed orange juice is best!!! Enjoy!

Gooseberry Cookbook

Gooseberry Patch has published another cookbook, entitled Dinner$ on a Dime! My Candied Hot Dog Bites made the cut and I received a free cookbook for the entry! If you are not familiar with the founders, Vickie and JoAnn, it would be to your advantage to check out their interesting story. They met in Deleware, Ohio where they were next-door neighbors. They shared a love of cooking and making memories with friends and family and decided over the backyard fence that they would start Gooseberry Patch. They have published many cookbooks since their inception back in 1984. Their site is www.gooseberrypatch.com

Beautiful Bouquet

This beautiful bouquet is from Joe Dunn, a special friend from California! His wife Francis passed away some time ago and he lives in a beautiful home in Los Angeles. At 93 years young he continues to be active in his World Wide Foods business. He recently sent us a picture of his 10 month old great-grandson receiving his first haircut...no tears!

Ben and I are grateful for the Joe's friendship and really appreciate the gorgeous bouquet!

Deviled Ham and Cheese Ball

1 -8oz. package cream cheese, softened
1 can (4-1/4 oz. deviled ham
1 teaspoon prepared mustard
2 cups (8 ozs.) shredded cheddar cheese
2 tablespoons chopped fresh chives
1/2 cup chopped walnuts
1/4 cup snipped fresh parsley
Assorted crackers or baguette

In a small bowl, whip cream cheese, ham and mustard. Stir in cheddar cheese and chives. Shape into a ball, chilling before-hand if necessary. Roll in nuts and parsley. Wrap in plastic wrap and chill. Serve with assorted crackers or baguette. The ball looks especially nice if served on a beautiful crystal serving plate.