Award Winning Maryland Cream of Crab Soup

 - never out of season!!!

INGREDIENTS:

1 pound Maryland jumbo lump crab meat
1 tablespoon fresh parsley
3 teaspoons OLD BAY Seasoning
1/4 cup butter
2 pints heavy whipping cream
1 quart half and half
cornstarch
1/2 teaspoon salt
1/8 teaspoon pepper
1 pint milk

DIRECTIONS:

Bring milk, half and half, and heavy whipping cream to a boil. Add crab meat, fresh parsley, Old Bay Seasoning, butter, salt and pepper. When it starts to boil, make a paste of cornstarch and water to thicken soup.

COOK'S NOTES:

This recipe is credited to Ms. Charlese Smith and is the Grand Prize Winner in the Soup Division of the 53rd Annual National Hard Crab Derby held in Crisfield, MD.

Lemon Cake with Lemon Vanilla Glaze

I love this cake...probably one of the prettiest and most delicious cakes my Mom every taught me how to make. And it is my most requested cake for birthdays and other celebrations. Just a simple lemon cream cake with a lemon vanilla glaze but it makes such a beautiful presentation. It is just as moist as it looks in this picture! Click on the photo for drool mode! 



3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon table salt
1 teaspoon vanilla extract
3 lemons, zested
3 tablespoons lemon juice
3/4 cup buttermilk
3 large eggs, at room temperature, lightly beaten
1 large egg yolk, at room temperature
1 cup plus 2 tablespoons butter, room temp (2 1/4 sticks)
2 cups sugar

Preheat oven to 350 degrees. Generously spray 12-cup Bundt pan with nonstick baking spray or brush the pan with butter and sprinkle with flour. Zest lemons until you have 2 tablespoons. Squeeze lemons to get 3 tablespoons. Combine lemon juice and zest in a small bowl and set aside.

Next, whisk flour, baking powder, baking soda, and salt in large bowl. In a separate medium bowl, mix together your lemon/zest mixture, vanilla, and buttermilk. In small bowl, gently whisk eggs and yolk to combine. With electric mixer, cream butter and sugar at medium-high speed until pale and fluffy, about 3 minutes; scrape down sides of bowl with rubber spatula. Then at medium speed add the eggs, mixing until incorporated. Reduce to mixer to low speed and alternate adding flour and then buttermilk, mixing until just incorporated. Then mix at medium-low speed until batter is thoroughly combined, . Pour batter into prepared bundt pan.

Bake on center rack until top is golden brown and wooden skewer or toothpick inserted into center comes out with no crumbs attached, 45 to 50 minutes. Cool cake in pan on a wire rack set over baking sheet for 10 minutes, then invert cake directly onto rack.

GLAZE
2-3 tablespoons fresh lemon juice
4 tablespoons unsalted butter, melted
2 cups confectioners' sugar (8 ounces)
2 teaspoons grated lemon zest

Whisk 2 tablespoons lemon juice, melted butter, and confectioners' sugar until smooth, adding more lemon juice gradually as needed until glaze is thick but still pourable. Once cake has cooled, pour half of glaze over warm cake and let cool for 1 hour. Come back after an hour and pour the remaining glaze evenly over top of cake and continue to cool to room temperature. Cut cake into slices and enjoy!

NOTE: This recipe calls for a 12 cup bundt or tube pan. For the cake in the photo I used two 7 inch mini tube pans which was a perfect size to share one and keep one. Here is the link for the Daddio 7 inch tube pan I used. It's normally $18.24 but while supplies last it's only $9.99 at Amazon. Once this item is sold out, Amazon will stock it at regular price again. Keep in mind whatever you purchase through Amazon through Welcome Home, you donate to the NO KILL Advocacy group to save the lives of dogs and cats who are killed unnecessarily while waiting for their forever home.

how to rid ice from walkways

For icy steps and sidewalks in freezing temperatures, mix 1 teaspoon of Dawn dish washing liquid, 1 tablespoon of rubbing alcohol, and 1/2 gallon hot/warm water and pour over walkways. They won’t refreeze. No more salt eating at the concrete in your sidewalks.

Biscuit CINNAMON Roll

WOW these look Awesome and Delicious!!!

Sticky Bun Breakfast Ring:
2 small tubes refrigerator buttermilk biscuits OR 1 tube Pillsbury Grands buttermilk biscuits 
3 Tbsp. butter, melted
1/2 C. pancake syrup (any brand you like, I used Mrs. Buttersworth)
1/3 C. packed light brown sugar
1/2 tsp. cinnamon
1/4 C. chopped pecans, optional
1/4 C. chopped almonds, optional

Instructions:
Spray a fluted pan with non-stick spray. Combine the melted butter and syrup in a small bowl and set aside. In another bowl, combine the brown sugar, cinnamon, and nuts (if desired). Place about half of the syrup mixture in the bottom of the pan. Then sprinkle half of the brown sugar mixture on top. Lay the biscuits on the bottom of the pan, overlapping edges (closely together) to form a ring. Top with remaining syrup and sugar mixtures. Bake at 375 degrees for approximately 20-25 minutes or until golden brown. Cool for 1 minute in the pan, then invert onto a serving platter and enjoy!
** You can use 1 1/2 tubes of the Pillsbury Grands buttermilk biscuits if 1 doesn't' seem like enough) and bake it for about 30 minutes. 

German Pancakes

Try this over regular pancakes just once and you'll never go back. I love these!

6 eggs
1/2 cup sugar
1 cup all purpose flour
1/2 teaspoon vanilla
1 cup milk
1/2 cup butter
1/2 teaspoon salt

Melt butter in a 11 X 13 (or 9 x 13) baking dish in the oven at 350 degrees. Blend eggs in a blender for at least 2 mins. (This is crucial to get the pancakes nice and thick.) Add milk, flour, sugar, vanilla, and salt. Remove melted butter from oven and pour egg mixture over melted butter. Bake at 400 degrees for 10 - 20 mins. Batter and edges will rise up the edges of the pan. Serve with warm syrup.

Oreo Peanut Butter Cup No Bake Dessert

Ingredients
20 chocolate cream-filled chocolate sandwich cookies, divided
2 tablespoons butter, softened
1 package (8 ounces) cream cheese, softened
1/2 cup peanut butter
1-1/2 cups confectioners' sugar, divided
1 carton (16 ounces) frozen whipped topping, thawed, divided
15 miniature peanut butter cups, chopped
1 cup cold milk
1 package (3.9 ounces) instant chocolate fudge pudding mix

Directions
Crush 16 cookies; toss with the butter. Press into an ungreased 9-in. square dish; set aside.
In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners' sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with peanut butter cups.
In another large bowl, beat the milk, pudding mix and remaining confectioners' sugar on low speed for 2 minutes Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping.
Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours.

Bacon Wrapped Asparagus

Preheat oven to 400 Divide asparagus into bundles of 3-4 spears Wrap each in a slice of bacon In a saucepan, melt a stick of butter, 1/2 c. brown sugar, 1 Tbsp soy sauce, 1/2 tsp garlic salt, and 1/4 tsp black pepper and bring to a boil. Pour mix over bundles and bake until bacon looks done.

I would slap these bad boys on the grill!!!

Caramel Apple Gingerbread Cake

• 1 package (14.5-ounce) gingerbread mix(I used Betty Crocker)
• 1 can (21 oz.) LUCKY LEAF APPLE PIE FILLING
• 1/4 cup caramel-flavored ice cream topping
• Sweetened Whipped Cream

1. Heat oven to 350°F. Lightly grease a 9x9x2-inch baking pan; set aside.
2. In a large mixing bowl prepare gingerbread mix according to package directions. Fold the apple pie filling into the batter.
3. Spread batter into prepared pan. Bake for 30 to 35 minutes or until a toothpick inserted near the center comes out clean.
4. Let cool about 30 minutes. Serve cake with caramel and whipped topping.  Makes 9 servings

GRANDMOTHER'S FAVORITE PEACH COBBLER

1 stick butter
1 1/2 cups sugar
1 cup flour
1 1/2 teaspoons baking powder
3/4 cup milk
1 can (30 ounces) sliced peaches in syrup
1 teaspoon cinnamon
1/3 teaspoon nutmeg

Preheat oven to 350 degrees. Melt butter in 9 x 13 casserole dish. Separate half cup sugar, all of cinnamon & nutmeg. Separate peaches from syrup.
Mix 1 cup sugar and the other dry ingredients together in a bowl.
Stir in milk & syrup from peaches. Put peaches in casserole dish with melted butter. Pour batter over the top of peaches. Mix cinnamon, nutmeg & 1/2 cup of sugar mixture and sprinkle over top of batter.
Bake for 45 minutes to 1 hour or until top crust is golden brown.

easy peanut butter cookies

1 box yellow cake mix, 2 eggs, half cup of oil and a cup of peanut butter. Bake for 10 minutes at 350 for the easiest, most delicious peanut butter cookies ever!

Chicken Crescent Rolls

2 cans of low fat refrigerator crescents
1 can of healthy low sodium cream of chicken soup(26oz)
1 cup fat free cheddar cheese
2 boneless skinless chicken breast

I boil my chicken breast then shred, roll out each individual crescent, place about a Tbsp of shredded chicken in center and roll it up.

Bake on 350 for about 5 minutes until just starting to turn golden. Pour Cream of chicken over the top bake an additional 10 min top with cheddar cheese and bake for 10 more minutes.

honey and cinnamon for colds

honey and cinnamon for colds

PAULA DEEN'S 5 MINUTE FUDGE

Prep Time: 5 mins
Total Time: 15 mins 
Servings: 20-30
About This Recipe
"Paula Deen is a wonderful cook. She makes down home comfort food. Everything she makes is mouth watering. This fudge is very good and easy to make!"

Ingredients
1 2/3 cups white sugar
2/3 cup evaporated milk
1 tablespoon unsalted butter
1/2 teaspoon salt
1 (6 ounce) packages milk chocolate chips
16 large marshmallows
1 teaspoon pure vanilla extract
1 cup chopped nuts

Direction
1.Combine sugar, milk, butter and salt in a medium sized saucepan. Bring to a boil, cook 5 minutes, stirring constantly.
2.Add in chocolate chips; cook until melted.
3.Remove from heat; stir in marshmallows, vanilla and nuts. Mix well.
4.Pour into a 8-inch pan.
Cool cut into squares.

Cheesecake Pumpkin Pie

2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) graham cracker crust or regular pie crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg

Preheat oven to 325 degrees. In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.

Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.

Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Top with whipped cream if desired.

Pineapple Upside Down Bundt Cake

2 tablespoons butter, melted
1/4 cup packed brown sugar
6 pineapple slices (from 20-oz can), drained reserving juice
6 maraschino cherries
1 box Betty Crocker® SuperMoist® yellow cake mix
1 cup reserved pineapple juice (from can of pineapple)
1/2 cup vegetable oil
3 eggs

Heat oven to 350°F. In 12-cup fluted tube (bundt) cake pan, pour melted butter. Sprinkle brown sugar evenly over butter. Line bottom of pan with pineapple slices. Place 1 cherry to center of each pineapple slice.

In large bowl, beat cake mix, pineapple juice, oil and eggs with electric mixer on low speed until moistened; beat 2 minutes on high speed. Pour into pan over fruit.

Bake 40 to 45 minutes or until cake is golden brown and springs back when touch lightly. Cool cake in pan 10 to 15 minutes. Plate heatproof plate upside down over pan; turn plate and pan over. Remove pan. Serve warm or cool.

lemon lush

This is what my mom used to make us... She called it Lemon lush... She used walnuts instead of pecans...

Ingredients

1 cup all-purpose flour
1/2 cup plus 2 tablespoons chopped pecans, divided
8 tablespoons (1 stick) butter, softened
1 (8-ounce) package cream cheese, softened
1 cup confectioners' sugar
1 (8-ounce) container frozen whipped topping, thawed, divided
2 (3.4-ounce) packages lemon instant pudding mix
2 2/3 cups milk

Preheat the oven to 375F.

Combine flour, 1/2 cup pecans and butter in a medium bowl and mix well. Press onto the bottom of an 11 x 8-inch baking dish. Bake until lightly browned, about 15 minutes. Let stand to cool.

Place cream cheese in a medium bowl. Beat with an electric mixer set at medium speed until fluffy. Add confectioners' sugar and beat until mixture is light and fluffy.

Add 1 cup whipped topping to cream cheese mixture and fold in gently. Spread over cooled crust.

Combine pudding mix and milk in a medium bowl. Beat until thickened. Spread on top of cream cheese layer. Top with the remaining whipped topping. Sprinkle with remaining pecans. Chill, covered, for 1 hour. Store any leftovers in the refrigerator.

Chocolate Peanut Butter Bars

2 cups quick-cooking oats
1 3/4 cups firmly packed light brown sugar
1 1/2 cups All Purpose Flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup butter
1/2 cup chopped peanuts
1 cup (6 oz. pkg.) semi-sweet chocolate chips
1 large egg, beaten
1 (14 oz.) can Sweetened Condensed Milk
1/2 cup Creamy Peanut Butter

HEAT oven to 350°F. Combine oats, brown sugar, flour, baking powder and baking soda in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles fine crumbs. Stir in peanuts.
RESERVE 1 1/2 cups crumb mixture. Stir egg into remaining crumb mixture. Press onto bottom of 13 x 9-inch baking pan.
BAKE 15 minutes.
STIR together sweetened condensed milk and peanut butter in small bowl until well combined. Pour evenly over partially baked crust.
STIR together reserved crumb mixture and chocolate chips. Sprinkle evenly over peanut butter layer.
BAKE an additional 15 minutes. Cool. Cut into bars.

Crockpot Cashew Chicken

.. Oh so good

Ingredients:
2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders
1/4 cup all purpose flour
1/2 tsp black pepper
1 Tbsp canola oil
1/4 cup soy sauce
2 Tbsp rice wine vinegar
2 Tbsp ketchup
1 Tbsp brown sugar
1 garlic clove, minced
1/2 tsp grated fresh ginger
1/4 tsp red pepper flakes
1/2 cup cashews
http://www.daydreamkitchen.com/2012/09/crock-pot-cashew-chicken/
Directions:
Combine flour and pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on LOW for 3 to 4 hours. Add cashews and stir. Serve over rice. Makes 4-6 servings.
If you want like sauce and want to have some to pour over the chicken and the rice, double the sauce ingredients.

ONE HOUR YEAST ROLLS

1 cup of warm water 
1/4 cup sugar
1/3 cup oil
2 tablespoons yeast
1 teaspoon salt
1 egg, beaten
3 1/3 cup flour

1.) In a large bowl, mix together warm water, sugar, oil and yeast. Let stand for 15 minutes until yeast mixture is bubbly.

2.) Stir in salt and beaten egg to yeast mixture.

3.) Gradually add flour. Dough will be kind of sticky, but add enough flour until it's manageable. Let dough rest in the bowl for 10 minutes. I cover mine with a towel. This allows the dough to rise more.

4.) Spray hands with non-stick cooking spray (such as Pam) and form dough into balls. Place balls so they don't touch on cookie sheet. Let rise for 20 more minutes.

5.) Bake in 375 degree oven for 10 minutes.

6.) Mix 2-3 tablespoons of melted butter with honey (to taste) and brush the top of hot rolls with the honey butter.

7.) Enjoy!

HOMEMADE FLOUR TORTILLAS:

 

(makes about 10-12 regular to large sized tortillas)

3 cups flour
1 tsp salt
1 tsp baking powder
1/3 cup oil
1 cup warm water

Combine all ingredients until it forms a dough. Roll into a big ball and take about 1"-2" pieces off. Pat flat with your hands or use a rolling pin. Put on a griddle on the stove and let the sides cook until there are lil brown specks.