Crab Cake Burgers

From Grandma Shane

Crab Cake Burgers - 6 Servings
These burgers have a true crab flavor that isn't masked by fillers or strong seasoning. Serve on a bun with tartar sauce or with a lemon-juice-dressed salad of greens, sprouts and sliced peaches. This recipe works best with convenient pasteurized crabmeat, usually found in the refrigerated case near the fish counter. If you prefer lump crabmeat, cut it into small, uniform pieces.

Presented by:

 Total Time:
20 min

INGREDIENTS
 1 pound crabmeat
 1 each egg
 1/2 cup panko breadcrumbs
 1/4 cup light mayonnaise
 2 tablespoons minced chives
 1 tablespoon Dijon mustard
 1 tablespoon lemon juice
 1 teaspoon celery seed
 1 teaspoon onion powder
 1/4 teaspoon freshly ground pepper
 4 dashes hot sauce
 1 tablespoon extra-virgin olive oil
 2 teaspoons unsalted butter

DIRECTIONS
 Mix crab, egg, breadcrumbs, mayonnaise, chives, mustard, lemon juice, celery seed, onion powder, pepper and hot sauce in a large bowl. Form into 6 patties.
Heat oil and butter in a large nonstick skillet over medium heat until the butter stops foaming. Cook the patties until golden brown, about 4 minutes per side

Oven Porcupine Meatballs

Ingredients

* 1 pound extra lean ground beef
* 1 cup white rice
* 1/2 cup water
* 1/3 cup onion, chopped
* 1 teaspoon salt
* 1/8 teaspoon garlic powder
* 1/8 teaspoon white pepper
* 15 ounces tomato sauce, 1 large can
* 1 cup water
* 2 teaspoons Worcestershire sauce

Steps

1. Preheat oven to 350 degrees F.
2. Mix meat, rice, 1/2 cup water, the onion, salt, garlic powder and pepper.
3. Shape mixture by rounded tablespoonfuls into balls.
4. Place meatballs into 8 x 8" baking dish.
5. Stir together remaining ingredients; pour over meatballs.
6. Cover. Bake 45 minutes.
7. Uncover and bake 15 minutes longer.

Gifts in a Jar

http://tipnut.com/free-gifts-in-a-jar-recipes/
http://www.esoapsupplies.com
http://www.soapncandles.com
http://www.chemistryconnection.net
http://www.sciencelab.com

Happy Thanksgiving

Hoping you all have a Blessed Thanksgiving.

Realistically the odds of me ever having almond milk or ancho chile on hand are slim to none so this is a recipe for another day after shopping. (Oddly enough I have the Droste chocolate. . . lol)

Dark and Spicy Mexican Hot Chocolate

From http://www.neversaydiet.com/article/recipe-dark-and-spicy-mexican-hot-chocolate
By Sophia Brittan
October 01, 2009

Chile ancho powder is a versatile spice derived from dry Mexican ancho chiles. It goes beautifully with dark chocolate, making for an enticingly spicy version of hot cocoa. Dark chocolate powder is low in calories and fat, but rich in flavor. We sweeten it to taste with organic cane sugar. Orange zest and cloves add seasonal aromas that bring this drink closer to home and the holidays.

Ingredients:
2 cups almond milk (or 1 cup plus 1 cup water)
4 tablespoons dark chocolate powder (Valrhona or Droste are the best brands)
1 tablespoon orange zest
1 clove
½ teaspoon chile ancho powder

Directions:
Heat up the water and milk in a small saucepan. Stir in the chocolate powder and whisk lightly to combine. Add the zest, clove and ancho powder and stir. Sweeten the cocoa with the sugar, adding more or less according to your taste. Strain into two mugs and enjoy!

Calories per serving: 115 Fat: 7 grams


Sophia Brittan is a certified nutritionist and co-founder of Kitchen Caravan, an online healthy cooking show.

Feta and Pomegranate Salad

This sounds so interesting but of course I have no pomegranate on hand and I never use the bagged lettuce product (do you know it is washed in chlorine and treated with nitrogen?) It will have to wait till I'm through with my turkey fest and get to the store that has more than my local with its iceberg and romaine. BTW tonight I'm making a turkey chili (for later) and turkey potpie for dinner.

Feta and Pomegranate Salad
From http://www.neversaydiet.com/article/feta-and-pomegranate-salad?#

Sophie Pachella | Contributing Writer
November 17, 2008
Pomegranate

Ingredients:

* 1 pomegranate, peeled and seeds separated
* 1 package mixed greens
* 1 (8 ounce) package crumbled low-fat feta cheese
* 1 lemon, zested and juiced
* 1 teaspoon Dijon mustard
* 3 tablespoons red wine vinegar
* 2 tablespoons extra-virgin olive oil salt and pepper

Place the lettuce, pomegranate seeds and feta cheese into a large bowl; set aside. Whisk together the lemon juice and zest, mustard, vinegar, olive oil, salt and pepper in a separate bowl. Pour over the salad and toss to coat.

Pumpkin Spice Latte

Lets face it any latte made at home is cheaper and probably healthier but here is one where you will feel like you are visiting your favorite barrista.

Pumpkin Spice Latte

From http://www.neversaydiet.com/article/recipe-pumpkin-spice-latte

By Sophia Brittan
October 01, 2009

This latte uses freshly brewed espresso and real pumpkin puree to make it a true seasonal treat. We use almond milk in the recipe to keep it light, and if you would like to make an even lighter version, substitute two tablespoons of organic cane sugar for the sweetened condensed milk.

Ingredients:
2 cloves
Pinch of nutmeg
¼ teaspoon vanilla
¼ teaspoon ground ginger
¼ teaspoon cinnamon
Pinch of orange zest
2 tablespoons sweetened condensed milk (or 2 tablespoons organic cane sugar)
1 cup plus ¼ cup milk (could be soy or almond milk also)
2 tablespoons canned organic pumpkin puree
¼ cup freshly brewed espresso
Garnish: lightly toasted pumpkin seeds

Directions:
Combine the cloves, nutmeg, vanilla, ginger, cinnamon, zest, sweetened condensed milk and milk in a small saucepan. Heat until steam rises from the surface and gently whisk in the pumpkin puree. Heat up the remaining ¼ cup milk and froth with a frother or whisk.

Divide the espresso between two mugs. Strain the pumpkin and milk mixture and pour over the espressos. Top with the frothed milk and the pumpkin seeds if desired. Makes two drinks.

Calories per serving: 120 Fat: 3 grams

Sophia Brittan is a certified nutritionist and co-founder of Kitchen Caravan, an online healthy cooking show.

Peanut Butter Balls

From http://foodfitnessfreshair.wordpress.com/2009/11/13/peanut-butter-balls/
by Food-Fitness-FreshAir

As promised, one of my favorite peanut butter recipes! This recipe has a resemblance to eating PB straight out of the jar, but it’s even better. Plus, the few extra ingredients will make you feel a little less shamed than after moving a heaping spoonful of PB straight from the jar to your mouth.

These easy to prepare balls make delicious pick-me-up snacks. Since they are packed with protein, they are great to have kept on hand and in the refrigerator to await you after hitting the gym.

If you want to make them even more heavenly, coat the balls in some melted semi sweet chocolate chips. This is a peanut butter lover’s dream dessert.

Ingredients:

* 3/4 cup peanut butter
* 2 Tpsp brown sugar
* 1/4 cup shredded carrots
* 1/4 cup of Kashi GoLean cereal (or any other crunchy, not-to-sweet cereal you have lying around)
* 3 Tbsp of raisins

Directions:
In a large bowl, combine all of the ingredients except the peanut butter. Place the peanut butter in a small bowl and warm in the microwave for 45 seconds. Use a spatula to help transfer the PB into the large bowl. Mix the ingredients. Let cool, and then roll into 1 to 2 inch balls.

Cook Ahead Dishes

Great cook ahead side dishes for Thanksgiving
http://www.nytimes.com/2009/11/18/dining/18mini.html

Moderators

I received an anonymous request to be a moderator. The answer is no. First not giving a name, link, or email does not engender trust which I would need to allow another person access to this blog. Second it was phrased in poor English and third I have no need for a moderator other than myself.

Slow Cooker Mashed Potatoes Crockpot

From http://www.farmandfleet.com/projects/detail.aspx?id=137

Saves the last minute hassle plus seconds are kept warm easily.


1 tsp. Parsley Flakes
3 oz Softened Cream Cheese
1/2 Cup Sour Cream
1/2 Cup Butter or Margarine
1 Package Ranch Salad Dressing Mix
6 Cups Warm Mashed Potatoes (prepared without milk or butter)

Instructions

1. Beat cream cheese, sour cream, butter, salad dressing mix, and parsley with your mixer in small bowl.

2. In a separate bowl, stir 1/3 potatoes and 1/3 mixture together, making sure to mix well.

3. Pour mixture into slow cooker.

4. Repeat steps 2 and 3 with the remaining 2/3 of the mixtures.

5. Cover and cook on low for 2-4 hours. Serve hot.

Thanksgiving ideas

My daughter in law shared these with me. She is a great cook!
http://www.tastebook.com/ (this searches several other sources, which is cool)
http://www.allrecipes.com My personal favorite place to start looking

http://www.epicurious.com
http://www.foodnetwork.com/thanksgiving/package/index.html (there’s a whole section of sausage stuffing recipes)

http://www.pamperedchef.com/our_products/recipesearch/recipedetail.jsp?recipeId=39945
http://www.pamperedchef.com/our_products/recipesearch/recipedetail.jsp?recipeId=10068
http://www.razzledazzlerecipes.com/pampered-chef-recipes/cranberry-apple-crisp.htm
http://www.razzledazzlerecipes.com/pampered-chef-recipes/pumpkin-tartlets.htm
http://www.razzledazzlerecipes.com/pampered-chef-recipes/quick-pumpkin-spice-cake.htm
http://www.razzledazzlerecipes.com/pampered-chef-recipes/pumpkin-pie-ala-easy.htm
http://www.razzledazzlerecipes.com/pampered-chef-recipes/pumpkin-lattice-pastry.htm
http://www.razzledazzlerecipes.com/pampered-chef-recipes/glazed-pear-wreath.htm
http://www.razzledazzlerecipes.com/pampered-chef-recipes/apple-cookie-cobbler.htm

Healthy Meals

Cook healthy meals every day. Who would think there was this collection on the NY Times site?
http://topics.nytimes.com/top/news/health/series/recipes_for_health/index.html

Apple Pie in a Jar Drink

From http://allrecipes.com/Recipe/Apple-Pie-in-a-Jar-Drink/Detail.aspx
Apple Pie in a Jar Drink
Original Recipe Yield 5 quarts

Ingredients

* 1 gallon apple cider
* 1 gallon apple juice
* 6 (3 inch) cinnamon sticks
* 1 1/2 cups white sugar, or to taste
* 1 (1 liter) bottle 190 proof grain alcohol (such as Everclear™)

Directions

1. Place the apple cider, apple juice, cinnamon sticks, and sugar into a large pot. Bring to a boil over medium-high heat, stirring until the sugar has dissolved. Remove from the heat, and discard the cinnamon sticks. Allow the mixture to cool to room temperature, then stir in the grain alcohol. Pour into quart-size canning jars, seal with the lids and rings, and refrigerate until ready to serve.

You can store this in the refrigerator for at least 6 months. I've heard of people storing it for a year or more.

**************************************************
Other variations


Apple Pie
Ingredients

* 1 gallon apple juice
* 1 gallon apple cider
* 3 cups white sugar
* 8 cinnamon sticks
* 1 (750 milliliter) bottle 190 proof grain alcohol aka Everclear

Directions

1. In a large pot, combine apple juice, apple cider, sugar and cinnamon sticks. Bring to a boil, then remove from heat and let cool completely.
2. When juice mixture is cool, Stir in the grain alcohol.
3. They suggest filtering it before bottling.



or this is sounding yummy too
Apple Pie by the Shot
Ingredients

* 1 fluid ounce vodka
* 1 fluid ounce apple cider
* 1 tablespoon whipped cream
* 1 pinch ground cinnamon

Directions

1. In a 2 ounce shot glass, combine vodka and apple cider. top with a dollop of whipped cream and a pinch of cinnamon.


and then there was the lo cal version I had a few weeks ago
Hot Apple Pie
Ingredients

* 1 fluid ounce Green Apple Twist Vodka
* 1 pkg Alpine Spiced Cider mix
(sugar free is just 15 calories)
* 1 cinnamon sticks
* Hot Water to fill cup


Directions

1. Heat water in tea kettle or microwave
2. In cup add cider mix, apple vodka and water.
3. Stir and add cinnamon stick.

Irresistible Peanut Butter Cookies

Irresistible Peanut Butter Cookies
From http://jif.com/Recipes/Details.aspx?recipeID=960&utm_source=AllRecipes&utm_content=Jif&utm_campaign=300x250

Ingredients:
• 3/4 cup Jif® Creamy Peanut Butter
• 1/2 stick Crisco® All-Vegetable Shortening Sticks
OR 1/2 cup Crisco® All-Vegetable Shortening
• 1 1/4 cups firmly packed brown sugar
• 3 tablespoons milk
• 1 tablespoon vanilla extract
• 1 large egg
• 1 3/4 cups Pillsbury BEST® All Purpose Flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt

Directions:
1. HEAT oven to 375°F. Combine peanut butter, shortening, brown sugar, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
2. COMBINE flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended. Drop by rounded tablespoonfuls 2-inches apart onto greased baking sheet. Flatten slightly in a crisscross pattern with tines of fork.
3. BAKE one baking sheet at a time 7 to 8 minutes, or until set and just beginning to brown. Cool 2 minutes on baking sheet. Remove cookies to cooling racks to cool completely.
Yield: 3 dozen cookies

Chicken Lemon & Orso Soup

The Perfect Soup Recipe for the Fall
From http://www.divinecaroline.com/33614/86941-perfect-soup-recipe-fall
By: Genny Heikka


This recipe I’m sharing hasn’t always been my favorite. In fact, I didn’t even know about it until a few weeks ago.

See, we have these great neighbors named Sam and Michelle (actually all our neighbors are great, but that’s another post).

And a few weeks ago, I woke up sick. Really sick, which is strange for me because I hardly ever get sick to the point where I have to cancel things and stay home.

When Sam found out I was sick, he offered to bring over some soup that he was making for Michelle and their girls that night.

It was magic soup, he said. (Well, not really, but he did swear by it, saying that any time someone who is sick eats it, they feel better the next day.)

Of course I accepted his offer.

And not only did I feel better the next day, I found my new favorite fall recipe.

The soup was delicious. I mean delicious. My daughter loved it so much, she even ate leftovers for breakfast the next morning. His is a soup you want to make on a cozy fall night. Especially if you aren’t feeling well.

No surprise, I asked for the recipe.

Here’s what Sam sent:

Greek Chicken, Lemon, and Orzo Soup
Ingredients:
1 cup chopped yellow onion
1 teaspoon olive oil
4 garlic cloves pressed
1 teaspoon dried oregano
One 32 ounce carton chicken broth
1 cup water
1/2 teaspoon black pepper
1/3 cup of uncooked orzo
1 and 1/2 cups cooked diced chicken
1 cup chopped zucchini
1 tablespoon lemon juice-fresh squeezed
1/2block of feta cheese (3–4 ounce) crumbled for soup
Fresh snipped parsley for garnish

Preparation:

* Heat oil in 3 qt sauce pan over med heat until hot.
* Add onion, garlic, and oregano. Cook and stir for 3 minutes.
* Add broth, water, and black pepper and bring to a boil.
* Stir in orzo; cook stirring occasionally for 8 minutes or until orzo is tender.
* Meanwhile, dice up the chicken (I use chicken breast and if you have the chicken cooked up in advance you can save loads of time on this recipe)
* Chop the zucchini into 1 inch spears, then add to the broth, cooking for only one minute.
* Remove from heat and stir in the lemon juice.
* Ladle soup into bowls sprinkle with 2 tablespoons of Feta cheese and parsley garnish, if desired. (If you really want to push the Greek theme, serve this soup with Baked Pita Chips.)

Notes and variations: I typically double or triple a soup recipe for multiple meals or guests dining. I always bolster garlic and lemon juice with this recipe. Feel free to experiment with your own preferences. Enjoy!

Final note: if you or a family member is ailing, the trick to a speedy recovery is to have this soup with one glass of red wine. Supposedly the synergistic effects are the cure-all. It has worked for me before.

OATMEAL RUM RAISIN COOKIES

OATMEAL RUM RAISIN COOKIES

2 cups flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1 1/3 cups butter
1 1/4 cups granulated sugar
3/4 cup brown sugar (firmly packed)
2 large eggs
1 teaspoon vanilla extract
3 tablespoons rum
3/4 C raisins & 3/4 C Craisins or 1-1/2 C raisins
1 cup nuts
2 1/2 cups uncooked oats (regular)

Preheat oven to 350°F.

Soak the raisins and Craisins in the rum.

In a large bowl, combine flour, salt, baking powder, soda, and cinnamon. Set aside.

In the bowl of an electric mixer, cream together the butter and the sugars. Add eggs one at a time, beating after each addition.

Add the vanilla and rum in which the raisins have soaked; beat until well blended. Add the nuts, and oatmeal to the dry ingredients and stir into the liquid mixture. Stir in the raisins and Craisins.

Mix for about 3 minutes.

Drop by large spoonfuls onto ungreased cookie sheets. Bake in a 350°F oven for 10 to 14 minutes or until light brown, being careful not to overbake.

Makes 4-5 dozen cookies, depending upon size of cookies made.

MANDEL BREAD (JEWISH COOKIE)

From http://www.cooks.com/rec/doc/0,1628,156163-228204,00.html

MANDEL BREAD (JEWISH COOKIE)

1/4 lb. butter
1 c. sugar
1 pinch of salt
3 eggs
1 tsp. vanilla
3 c. flour
3 tsp. baking powder
1/2 tsp. cinnamon or to taste
1/4 c. crushed almonds or to taste

Preheat oven to 350 degrees. In a large bowl, mix butter, sugar and salt. Add and blend eggs and vanilla. In a small bowl sift flour, baking powder and cinnamon. Add to large bowl slowly. Add nuts. It should be a little sticky. Shape into 3 small or 2 medium loaves. Place on greased cookie sheet. Bake 25 to 30 minutes until lightly browned. Remove them. Cool for 10 minutes. Slice them, put back on cookie sheet. Bake at 300 degrees for about 10 minutes. Do not cover them until they are completely cooled or they will be too soft.

Easy Breakfast Potatoes

Easy Breakfast Potatoes
From http://www.divinecaroline.com/45003/45019-easy-breakfast-potatoes
By: Jesse Jayne Rutherford

Here’s the quickest, easiest way I know for making home-style breakfast potatoes that turn out crispy and golden—and hold their shape. The trick is to microwave them briefly first.

Ingredients:

* Two large russet potatoes, scrubbed and pricked with a fork in several places

* 1–2 tablespoons olive oil for frying

* 1 teaspoon dried parsley

* One small sprig fresh rosemary (dry rosemary has the texture of sticks)

* Salt and pepper to taste


Instructions:

1. Put the whole, scrubbed, pricked potatoes into the microwave for about three minutes (time may vary depending on microwave). The idea is to get the cooking process started, but not to actually cook them in the microwave. Potatoes should still be hot but very hard, even crisp, and definitely not mealy when you remove them.

2. Meanwhile, heat the olive oil over medium-high heat in a large frying pan.

3. Carefully remove hot potatoes from microwave and slice into cubes, leaving the peel on. Potatoes should not be cooked enough for the skin to slide around or slip off the potato.

4. Chop fresh rosemary leaves into small pieces.

5. Add potatoes, rosemary, parsley, salt, and pepper to the oil, toss, and fry on medium-high heat, covered, about ten to fifteen minutes, tossing occasionally.

6. When potatoes begin to look cooked through, remove lid and allow them to brown, tossing occasionally, for about five to ten more minutes. Serve hot.

Yield: two servings

ROASTED FRENCH FRIES

ROASTED FRENCH FRIES

Serves: 4

Source: The Gourmet Cookbook, edited by Ruth Reichl; p. 568

• 1 ½ lbs. russet potatoes (about three large), scrubbed
• ¼ c. vegetable oil
• ½ t. salt (I used Lawry’s Seasoned Salt)
• ¼ t. freshly ground black pepper

Preheat oven to 500 degrees. Trim a small slice of potato off of one side so that it lies flat on your work surface. Cut the potatoes into 1/3 inch thick slices, then cut into 1/3 inch thick sticks. IMMEDIATELY (this is important) toss with the oil, salt, and pepper in a large bowl, then spread potatoes on a large rimmed baking sheet.

Bake for 15 minutes. Loosen potatoes from bottom of pan with a metal spatula, turn them over, and spread out again. Bake until crisp and edges are golden brown, about 10 minutes more (I tossed mine again at this point and let them go another 5 minutes; we like them on the crispy side). Serve right away.