HOW TO MAKE THIS HOLIDAY WREATH

How to make this Wreath

So here is all you need to make the wreath I made today.

A styrofoam wreath base, 15 feet of thicker tinsel garland - any color you choose, (ours was picked to match the "icing" on the cupcake to keep with the Candyland/Gingerbread house theme) , floral pins ... also called greening pins. That's it.

Cut the garland in half (makes it more manageable) Using a pin, place it an inch from the end of the garland, to attach it to the wreath, push it down until it's flush. Wrap the garland around the wreath, going thru the center... not too loose or too tight, side by side - enough to cover. When you've reached the end of the first garland piece, pin it on to the wreath.

Move the garland around for full coverage and then use 6-8 pins and secure the garland along the wreath in different spots. Push them in flush and fluff the garland, you won't see them.

Attach the next piece of the garland with a pin right next to where the first ended. Wrap and pin as you did with the first length.

Now, you can decorate with anything that you can pin to it... again we are doing a theme so we used candy.
Take 5 starbright mints and attach them by the plastic on the end to a pin. Place them all to the center. 

Find your spot on the wreath, and pin them to it. Push it so it's almost flush, arrange the candy so they are going in different directions and then push again.  

For the candy cane hearts, tape two together as they cross at the bottom. I also cut a piece of wrapping ribbon around them. Then, use 2 pins, arrange them so they are a heart and above the taped area put a pin on each candy cane and push flush. The candy cane will fit into the center of the pin.

Add a bow - I made this one but you can buy one too- and pin it to the wreath through the center. I used two pins for extra strength. Add 3 mints (instead of 5) to another pin and place it in the center for an added decoration.

You can hang it on a large hook or use a piece of ribbon and tie it around the top of the wreath and hang on to a small hook.

It cost, in material, about $13.00. It took me about an hour or so to make it. It will hold up inside or outside for the entire holiday season.

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When we were in love...

So I was laying in bed last night, thinking about all the times I had "fallen" in love. All different, but somewhat the same. There would be a lot of ones I thought I loved, but looking back I can see I really didn't. Then there were those ones, that to this day I still remember things about, details of them... The ones who permanently left a mark, on my heart. Beat up old bitch that it is...

I first new I was straight when I was about 3 & 1/2. I was in loooove with Charlie Kramer. Our next door neighbor! My parents will still tell you, gleefully, if you ask them, about me in diapers on the front porch yelling CHAHHHHHHLIIIIIIII when poor Charlie was trying to be cool and hang out with his teenage friends. Then there was the time that Charlie came back from somewhere that made him wear a uniform.  I remember sitting on the floor listening to him talk and my mom teasing me about a wet spot from my spilled drink. Asking if I wet my pants. I was mortified. Charlie wouldn't love me if I wet my pants. "MOOOOOOOOOOOOMMMMM!" LOL That's when I first cared about what a boy thought of me.

Then it would be Brian Willis, in kindergarten.  I knew I loved him and I asked him to dance with me in the classroom. he said no. So I ran him over with a big wheel at recess.

See, at that time, when I knew I loved him, when I knew I was straight, Brian knew he loved Robby Reeves. And Brian knew he was gay. It was the FIRST time I fell in love with a gay man, but it definitely wouldn't be the last time. Of course I wouldn't find this out (the gay part)until 9 years later, best friends, hanging out all the time, Brian got me HAMMERED on a bottle and a 1/2 of Heineken. Or maybe it was Moulson. I know it was an import and I was hammered. Brian came out to me and told me he was gay. I remember thinking - "well duh!" but also saying "No, I don't want you to be gay." not because I wasn't supportive, but because I knew he was going to get so much grief at school and in life. I've always regretted that sentence and I don't know if I ever explained to him why I said it. Oh, but he was a sassy, classy bitch.

In between me running Brian over with my big-wheel and Brian coming out to me, there was a new man... well, we were 7 years old so I will say boy, in my life. But damn, did I love that boy. I think I was still a little in love with him even when I got married. And we would go out, off and on, all thru high school. Every one I dated in high school I compared to him. Most others came up short... And then I got married. To Kelly's Dad.

I was 18. A month from my 19th birthday, a year of college under my belt (WOOHOO -   West Chester State.) And I got married. I met him in April of '82 and we were married in September of '82. AND I WASN'T EVEN PREGNANT!  LOL Seriously, what the hell was I thinking.  Tho I did love him, and would still get butterflies when he came home from work and walked into the house. Even after 15 years. But alas, we divorced, amicably. Married thru my 20's, divorced by 33,  I had a lot of living to make up for, with a 9 year old daughter along for the ride? hahahahahaha sure...that'll work. 

and this is to be continued...

Can you help me help my daughter??

It's with a heavy heart that I tell you all, this is a fundraising link for my daughter, Kelly. With Gods help, and Kelly's strength, my daughter survived a 2 day ordeal of violence at the hands of her husband. He is in jail looking at 10+ years when it's all thru but she has had to start over with nothing. No job, moving out of the apartment she lived in (for her own safety), numerous hospital bills and essentially living in fear and hiding.  

She has applied for victim's compensation but in most instances, it could be up to a year before she receives anything, IF she receives anything at all. Can you please share this link on your own blogs and Facebook pages? If you are able, can you please help her out with a donation? Anything you can give would be greatly appreciated. Prayers are also a great thing too because I believe without her own will to live,the prayers and what must have been a guardian angel, she would not have made it out of there alive. 

Thank you from the bottom of my heart! ~Stacey

DID YOU KNOW???

I. HAVE. THE. PLAGUE. and other news

Oh sweet Jeebus I have the friggin *plague! 

I should have known I was going to get it. I went back up to PA for my daughter's best friends wedding and my daughter had just come down with this plague/cold/flu/chest congestion thing. I was staying with her and her husband so BAM I woke up on Saturday with it. And cancelled plans and headed home. I did not want to drive in full blown plague mode and I wanted my own bed. 

So here I am in my beach casa, back early and sick... as a dog. Did I tell you I have the plague?? Ok then...

I got to stay for the wedding on Friday tho. It was so beautiful! It was like having my 2nd kid get married since the bride and my kid have been friends since middle school. 

Very gardeny and earthy. Just perfect. There she is... The beautiful bride walking down the aisle with her dad.

Happy Labor day to those in the USA & Canada. A day we honor labor. We honor the working folks... ironically enough, of which I do not belong. Yep, still looking for a job. but I know it's out there,just waiting for me. I have faith that all will work out.

And now, since I haven't mentioned it in the last 3 minutes, I have the PLAGUE!! And the damn dogs still feel the need to be walked every 2 hours. So I have to drag my poor, old, tired, sore, plague riddled, body outside in the -hot as a steam room- weather and let them do dog things. 

Ugh... whatever.

*  any and all references to the plague are meant to be humorous and not true life. Yes I know I am a big baby and yes I know it's not nice to say i have the PLAGUE when someone else could really have, said plague.That is all.

THINGS YOUR MOTHER SHOULD OF TOLD YOU

Hint, tips and every day tricks we can all use - like the recipe blog, I will continue to add to it~S

1. Stuff a miniature marshmallow in the bottom of a sugar cone to prevent ice cream drips.

2. Use a meat baster to “squeeze” your pancake batter onto the hot griddle and you’ll get perfectly shaped pancakes every time....

3. To keep potatoes from budding, place an apple in the bag with the potatoes.

4. To prevent eggshells from cracking, add a pinch of salt to the water before hard-boiling.

5. Run your hands under cold water before pressing Rice Krispies treats in the pan and the marshmallow won’t stick to your fingers.

6. To get the most juice out of fresh lemons, bring them to room temperature and roll them under your palm against the kitchen counter before squeezing.

7. To easily remove burnt on food from your skillet, simply add a drop or two of dish soap and enough water to cover bottom of pan, and bring to a boil on the stovetop.

8. Spray your Tupperware with nonstick cooking spray before pouring in tomato-based sauces and there won’t be any stains.

9. When a cake recipe calls for flouring the baking pan, use a bit of the dry cake mix instead and there won’t be any white mess on outside of the cake.

10. If you accidentally over-salt a dish while it’s still cooking, drop in a peeled potato and it will absorb the excess salt for an instant “fix me up.”

11. Wrap celery in aluminum foil when putting in the refrigerator and it will keep for weeks.

13. Place a slice of apple in hardened brown sugar to soften it.

14. When boiling corn on the cob, add a pinch of sugar to help bring out the corn’s natural sweetness.

15. To determine whether an egg is fresh, immerse it in a pan of cool, salted water. If it sinks, it is fresh, but if it rises to the surface, throw it away.

16. Cure for headaches: Take a lime, cut it in half and rub it on your forehead. The throbbing will go away.

17. Don’t throw out all that leftover wine: Freeze into ice cubes for future use in casseroles and sauces.

18. If you have a problem opening jars: Try using latex dishwashing gloves. They give a non-slip grip that makes opening jars easy.

19. Potatoes will take food stains off your fingers. Just slice and rub raw potato on the stains and rinse with water.

20. To get rid of itch from mosquito bites, try applying soap on the area and you will experience instant relief.

21. Ants, ants, ants everywhere … Well, they are said to never cross a chalk line. So get your chalk out and draw a line on the floor or wherever ants tend to march. See for yourself.

22. Now look what you can do with Alka Seltzer. Clean a toilet. Drop in two Alka-Seltzer tablets, wait twenty minutes, brush and flush. The citric acid and effervescent action clean vitreous china. Clean a vase. To remove a stain from the bottom of a glass vase or cruet, fill with water and drop in two Alka-Seltzer tablets. Polish jewelry. Drop two Alka-Seltzer tablets into a glass of water and immerse the jewelry for two minutes. Clean a thermos bottle. Fill the bottle with water, drop in four Alka-Seltzer tablets, and let soak for an hour (or longer, if necessary). Unclog a drain. Clear the sink drain by dropping three Alka-Seltzer tablets down the drain followed by a cup of Heinz White Vinegar. Wait a few minutes, then run the hot water.

For more great tips, recipes, support, and fun, visit us at
Skinny Fiber Canada Weight Loss Support and Tips



www.tryskinnyfiber.net

Recipes I LOVE!

I see so many awesome food ideas and recipes on Facebook and I never can find them when I want them. So I am adding this blog post that I will update as needed with some of my favorites. All in one place, helps my scattered mind LOL. Feel free to take, share, or comment w/ a new link to something if you like!


Stuffed Jalapeños!

Ingredients:
1 lb ground HOT sausage
22 jalapeños
1- 8 oz block cream cheese, softened
1 cup grated Parmesan cheese

Directions: Preheat over 425. Cook sausage until browned. Set aside. Mix cream cheese with Parmesan cheese. Add cooked sausage and mix well. Rinse jalapeños. Cut each jalapeño lengthwise and remove seeds. Stuff jalapeños with sausage mixture. Cook for 20 minutes until tops are golden brown (I always cook mine on my large bar pan).

Source: www.facebook.com/cookingwithbb

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Ingredients

3/4 cup flour
3/4 teaspoon baking powder
1 tablespoon Italian seasoning
2 teaspoons of red pepper flakes (optional)
3/4 cup whole milk
1 egg, lightly beaten
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 cup cubed cooked and crumbled bacon
1/2 cup store-bought pizza sauce
Preheat oven to 375 degrees. Lightly grease a 24-cup mini muffin pan and set aside.

In a large bowl, whisk together flour, baking powder, Italian seasoning, salt and red pepper flakes.

Stir in the egg and milk, mozzarella, Parmesan and bacon.

Pour the mixture equally into the mini muffin cups. Bake 20-25 minutes.

Warm the pizza sauce in the microwave or on the stove. Serve with the puffs.

thanks to: http://www.blogher.com/bacon-pizza-puffs-make-your-kitchen-even-more-inviting

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MINI FALL PUMPKIN PIE CROISSANTS

These start with 2 tubes of Pillsbury refrigerated crescent rolls. Roll each crescent roll out and cut lengthwise in 2. This recipe will make 32 mini croissants. Each croissant will get a generous teaspoon of this luscious cream cheese pumpkin pie filling:

4 oz. (1/2 block) of softened cream cheese 
1 cup of canned pumpkin (not pumpkin pie filling)
1 – 2 T pumpkin pie spice (adjust to taste)
3 – 4 T sugar (granulated or powdered; adjust to taste if you want the filling sweeter)

Beat the above ingredients together until fluffy and creamy and spread about one teaspoon of filling over each triangle of dough.
Mix together 4 T sugar and 1 T pumpkin pie spice and roll each pumpkin pie croissant in it!Bake at 375* for about 13-15 minutes (this time is for on a baking stone) – you want them to be lightly browned and the dough baked through.

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Body Flush and Detox

1 cucumber
1 lemon
1 or 2 oranges 
2 limes
1 bunch of mint

Slice them all and divide the ingredients between four 24 oz water bottles and fill them up with filtered water. Drink daily Not only does this taste delicious and help flush fat, but it also counts toward your daily water intake!

Lemons: Help in the absorption of sugars and calcium and cuts down your cravings for sweets.

Cucumbers act as a diuretic and flush fat cells. It is alkalizing to the body (if you have an alkaline body, no diseases can live there), and increase your energy levels.

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Pumpkin Snickerdoodles~ What you will need:

For the cookies:

3 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 sticks unsalted butter, room temperature
1 cup sugar
1/2 cup dark brown sugar
1 cup pumpkin puree
1 large egg
2 teaspoons vanilla extract

For the coating:

1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Dash of allspice

In a medium bowl, combine flour, baking powder, salt, cinnamon, and nutmeg. Whisk together to blend. In a large bowl, beat together butter and sugars on medium speed until well combined. Next, still on medium speed, beat in pumpkin. Then, add the egg and vanilla extract. Lastly, add in the dry ingredients. Beat until combined, but do not over mix. Cover the dough, and refrigerate for one hour, until firm.

Preheat oven to 350 degrees.

Line baking sheets with parchment paper (or spray with nonstick spray). In a small bowl, mix together the sugar and spices for the sugar coating. Scoop dough (approximately 2 1/2 tablespoons) and roll into a ball. Roll the dough ball in the sugar mixture, and place on the lined baking sheet, leaving about 2 inches between each cookie. Take a drinking glass with a flat bottom and moisten with water. Dip the glass in the sugar mixture, and use it to flatten the dough balls. Re-sugar the glass as needed.

Bake the cookies for 10-12 minutes. Remove when the centers of the cookies have set. Let cool on the baking pan for approximately 5 minutes, and then transfer to wire cooling racks to cool completely.

(www.recipegirl.com/2007/11/05/pumpkin-snickerdoodles)

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Combine all ingredients except for carbonated water, let chill for two hours. When ready, top off with carbonated water and enjoy! 

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Creamy Crock Pot Chicken Noodle Soup (no canned creamed soups in this  )  ~Frisky

Ingredients
1 (32-ounce) container chicken broth
3 cups water
2½ cups chopped cooked chicken (about 12 ounces)
1½ cups sliced carrots (3 medium)
1½ cups sliced celery (3 stalks)
1½ cups sliced fresh mushrooms (4 ounces)
¼ cup chopped onion
1½ teaspoons dried thyme, crushed
¾ teaspoon garlic-pepper seasoning
3 ounces cream cheese, cut in cubes
2 cups dried egg noodles

Directions


In a 5- to 6-quart slow cooker, combine broth, water, carrots, celery, mushrooms, onion, thyme and garlic-pepper seasoning.

Cover and cook on low-heat setting for 6-8 hours or on high-heat setting for 3-4 hours. If using low-heat setting, turn cooker to high-heat setting.

Stir in cream cheese, then chicken and uncooked noodles. Cover and cook for 20-30 minutes more or just until noodles are tender.

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**Buffalo Chicken Cups***
((SHARE this pic so it saves on your Timeline & you can find it later when you're ready to make them))

Ingredients

12 oz of chicken (diced or shredded)
1 (8 ounce) package cream cheese, softened
1/2 cup Ranch dressing
1/2 cup Buffalo wing sauce (Frank's is the brand I like)
1 cup shredded cheddar cheese, divided
24 wonton wrappers
1/4 cup blue cheese crumbles

Directions

1. Preheat oven to 375 degrees. Spray brownie pan very lightly with kitchen spritzer.

2. In a medium bowl, combine softened cream cheese, Ranch dressing, wing sauce and 3/4 cheddar cheese (save remaining 1/4 cup for topping). You can soften the mixture slightly in the microwave if needed to make it come together. Stir in shredded chicken.

3. Start layering your cups. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Spoon about a tablespoon of the chicken mixture. Top with another wonton wrapper and add another tablespoon of chicken mixture. Sprinkle with remaining cheddar cheese and a little blue cheese.

4. Bake for 18 minutes or until edges are brown. Check cups after 10 minutes into cooking and if edges are browned cover the cupcakes with foil for the remaining cooking time.

5. Remove from oven and let cool for 5 minutes. To remove, use a knife to loosen the edges then pop each cup out.

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Bozzy pumpkin pie milkshake

Recipe adapted from Tidy Mom

Serves about 2

Ingredients:

• About 2-1/2 cups low-fat vanilla ice cream
• 1/3 cup Pinnacle Pumpkin Pie vodka
• 1/4 cup Seasonal Coffee-mate Pumpkin Spice creamer
• 1-1/2 tablespoons brown sugar
• 1/2 cup pumpkin puree
• 1/2 teaspoon pumpkin pie spice
• 1 graham cracker, cut into bite-size pieces
• Whipped cream

Directions: 

1. Place all of the ingredients (minus the graham cracker) into a blender. Blend on low until mixture is creamy. If too thick, add additional creamer or vodka. If not thick enough for you, add additional vanilla ice cream.
2. Garnish milkshakes with whipped cream, pumpkin pie spice and graham crackers. Enjoy

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Ingredients:
1 bag 26 oz. frozen hash browns
12 eggs
1 cup milk
1 tablespoon ground mustard
1 16 oz. roll sausage
maple, sage or regular sausage.
Salt and pepper
16 oz. bag shredded cheddar cheese

Directions:
1. Spray crock pot and evenly spread hash browns at the bottom.
2. Crack 12 eggs in a large bowl.
3. Mix well (and slowly) using a whisk.
4. Add the milk.
5. Go ahead and sprinkle in the ground mustard. This might sound like a weird ingredient, but I've come to love (and use) this in most of my recipes.
6. Add plenty of salt....
...and lots of fresh pepper. Mix well and set aside.
7. Cook the sausage on high heat, drain and set aside.
8. Add sausage on top of hash browns.
9. Is this enough cheese? Maybe? Probably. Throw the whole big bag in there.
10. Mix it up well. Or good, depending on where you're from.
11. Pour the egg mixture over everything in the crock pot. Using a wood spoon, even everything out so it's spread evenly.
12. Turn the crock pot on low for 6-8 hours.

Some fun variations of this recipe. Before cooking (during prep) you can add:

chunks of sourdough bread
diced chiles
salsa
diced green onions
(Source: http://www.alattewithotta.com/2010/11/crock-pott-recipe-egg-brunch-casserole.html)
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Ingredients:
-2 cans Pillsbury butter crescent rolls
-2 (8oz) packages cream cheese (softened)
-1 cup sugar
-1 teaspoon vanilla
-1/4 cup butter (melted)
-Cinnamon & sugar (I used about 1/4 cup sugar and 1 tbs cinnamon)

Instructions:
Unroll and spread 1 can crescent rolls on bottom of un-greased pan. Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake at 350 degrees for 20-30 minutes
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1 15 oz can pumpkin puree
1/2 cup sugar
1/4 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup evaporated milk
2/3 cup all purpose flour
2 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda

Preheat oven to 350 degrees. Line 12 cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray.  Either of these three methods will make it easy to take the cupcake out after it’s cooked. Paper liners make it difficult to remove the cupcakes.

Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk.  Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. Fill each muffin cup with 1/3 cup of the mixture. Bake for twenty minutes and let cool for twenty minutes.  Remove cupcakes from pan and chill in the fridge for 30 minutes. Top with whipped cream and sprinkle more pumpkin pie spice on top and serve. Makes 12 cupcakes.

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Pumpkin Better Than Sex Cake

•1 box yellow cake mix

•1 – 15 oz. can pumpkin puree (not pumpkin pie mix)

•1 – 14 oz. can sweetened condensed milk
•1 – 8 oz. tub cool whip
•½ bag Heath Bits
•Caramel Sundae Sauce

Instructions
1.In a large bowl, mix together the cake mix and pumpkin puree until a smooth batter forms.
2.Pour batter into a greased 9×13 baking dish, and bake at 350º, according to the directions on the cake mix box (approx 23-28 mins).
3.Remove cake from oven and let cool for about 10 minutes after baking.
4.Using the end of a wooden spoon to poke holes all over the top of the cake.
5.Pour the sweetened condensed milk over the cake. This should fill in the holes and soak into the cake.
6.Refrigerate for 30 minutes.
7.Remove cake from refrigerator and spread cool whip over top of cake. Sprinkle on the heath bits, and drizzle caramel over top. (I didn’t think the cake needed a lot of caramel at this point so I only used about ¼ of the jar. I thinned it out first by heating it in the microwave.)
8.Refrigerate for 3-4 hours, or overnight

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SLICED BAKED POTATOES!!! YES!!!!!

This will make an awesome appetizer

Preheat oven to 400 degrees (Can also do in Microwave for 6 plus minutes)

Brush both side of potato slices with butter; place them on a cookie sheet. Bake in the preheated 400 degrees F oven for 30 to 40 minutes or until lightly browned on both sides, turning once.

When potatoes are ready, top with bacon, cheese, green onion; continue baking until the cheese has melted;

Add a dollop of sour cream when done and enjoy!!

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Texas Trash Warm Bean Dip

1 (8 ounce) package cream cheese, softened
1 cup sour cream
2 cans (16 ounces, each) refried beans
1 packet taco seasoning
2 cups cheddar cheese, shredded
2 cups monterey jack cheese, shredded


DIRECTIONS: Preheat oven to 350 degrees. Mix together cream cheese and sour cream in a large bowl. Mix in refried beans until combined. Stir in taco seasoning.

Spray a 9x13 baking pan with cooking spray. Spread mixture evenly into the bottom of the baking dish. Sprinkle the top with both cheeses.

Bake for 25-30 minutes, or until cheese in melted and slightly browned. Serve with tortilla chips.
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When you are from Maryland you love crab. You get used to seeing picnic tables covered in newspapers and paper towels with silver buckets and crab mallets. You get used to that unmistakable smell of seafood steaming in Old Bay seasoning and fresh buttered corn on the cob. When crab season ends, it doesn't mean our wonder crab dishes end. We have seafood all year round here. I serve my Maryland crab cakes during the winter months too. Remember, our crabs migrate south to warmer waters. We just have to wait for these places down south to send the crabmeat back to us. Costco and other places still sell our blue crab all year round.

Mini Crab Cakes

1 lb Jumbo Lump Crabmeat (I get mine only at Costco) 
1 large egg 
1/4 cup mayonnaise (Hellman's)
1 and 1/2 teaspoon Dijon mustard (Malle brand is best)
1 and 1/2 teaspoons Old Bay Seasoning
1 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/2 cup fine breadcrumbs made from white bread
1 tablespoon chopped parsley
canola oil for frying

In a small bowl, whisk the egg, mayo, mustard, Old Bay, lemon juice, Worcestershire sauce, and 1/4 teaspoon salt. Gently stir in crabmeat and breadcrumbs and mix with hands lightly without breaking up the lumps. Mixture will be somewhat wet. Cover with plastic wrap and refrigerate for an hour or more. Or put in your freezer for about 30 minutes. If you have lumps that are too big you can break them in half so they will better hold together while frying.

Once chilled, shape the mixture into 2 inch in diameter rounded crab cakes. Preheat a large nonstick skillet to medium high heat and coat with about 3 tablespoons of canola oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Do not flatten. Remove from skillet and drain on paper towels.

Just before putting crab cakes in the oven, drop two or three ice cubes onto the baking pan in between crab cakes. This will keep the high temperature from burning the bottoms. Bake in hot 400 degree oven for 10-15 minutes depending on the size you made your crab cakes. Serve with lemon wedges. 


NOTE: You can also bake these in the oven instead of frying them. Bake at 400 degrees for 10 minutes or until browned. 
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Cream of Crab soup

Ingredients

1/4 cup (1/2 stick) butter

1 medium onion, coarsely chopped (1 cup)
1/3 cup flour
4 cup milk or half-and-half
1 tablespoon OLD BAY® Seasoning
1/2 teaspoon McCormick® Parsley Flakes
1 pound lump crabmeat
3 tablespoons dry sherry or cooking sherry (optional)


Directions
Melt butter in 3-quart saucepan on medium heat. Add onion; cook and stir 5 minutes or until softened. Add flour, Old Bay and parsley; whisk until well blended. Whisking constantly, gradually add milk. Bring just to boil.

Stir in crabmeat. Reduce heat to low; simmer 20 minutes, stirring occasionally. Stir in sherry, if desired. Heat 1 to 2 minutes. Sprinkle with additional Old Bay, if desired.

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Bacon Bombs:
1 can (8ct.) Pillsbury Grands Flaky
Layers Biscuits
Cubed Mozzarella Cheese (1-1″ cube
per Bomb)
2 lbs. of Bacon (1 slice per Bomb)
Sticks
Oil for frying (I used Canola)
Directions:
Cube up the Cheese, and cut each
Biscuit into fourths. Place one piece of
Cheese inside a Biscuit quarter, and
roll it up in there, nice and tight…
Wrap each rolled Bomb in a slice of
Bacon, and secure it with a skewer or
toothpick…
In a med/large pot, heat up approx.
2″ of Oil (to 350 degrees) and fry them
up in small batches. Maybe one or
two at a time, the oil will expand so
stay close…
Drain them on some Paper Towel, but

serve them up good and warm. YUM!! 
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Bacon Cheddar Pull-Apart Bread

8 oz of your favorite shredded cheddar cheese blend.

1 large round loaf of soft bread (like a French or Italian round)
8 oz. diced sliced bacon, cooked crisp
1/2 cup melted butter
1 Tablespoon dry Ranch dressing mix from packet

Cut bread in 3/4-inch intervals, being careful to not cut all the way through. Cut again, crosswise, not cutting all the way through. Place cheese in between all cuts: sprinkle with bacon. Blend melted butter and Ranch mix and drizzle over top of bread evenly. Wrap in foil and bake at 350 degrees for 15 minutes; uncover and bake 10 minutes more. Serve hot and pull apart pieces from loaf to eat!
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OK, Found it!!
Don't forget to SHARE this so the recipe will be SAVED to your timeline!

Looking for a quick idea for dinner? The kids will LOVE IT and love helping to make it!

PIZZA BALLS

Ingredients:

3 cans Pillsbury Buttermilk Biscuits (10 ct)
60 pepperoni slices (2 per biscuit)
Block of cheese (Colby/Monterey Jack or Chedder)
1 beaten egg
Parmesan Cheese
Italian Seasoning
Garlic Powder
1 jar pizza sauce

Directions:

Slice cheese into approx. 28 squares. Flatten each biscuit and stack pepperoni and cheese on top (Like in the picture) Gather edges of biscuit and secure on top of the roll. Line rolls in greased 9x13 pan Brush with beaten egg. Sprinkle with parmesan cheese, Italian seasoning and garlic powder. Bake at 425 degrees F. for 18 to 20 mins. Serve with warm pizza sauce for dipping. ENJOY!!

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