Crab Potpies & Cream Cheese & Shrimp Dip

"I'm on a seafood diet. When I see food, I eat it." - Misc.

I have been wanting to get these recipes on the blog for weeks! I just had to keep looking for puff pastry at Wally-World! LOL. Well, last weekend, I found it. I have watched numerous chefs on TV working with puff pastry but I have never had the experience until now! Again, this is one of the little things that I would probably never have tried if I didn't embark on this awesome cooking journey. Walker has his first home soccer game tonight, so we will be devouring these dishes after his game. Justin is working right after school and James will be home a little later than normal as he is helping out by running errand like going to the bread store. :oP Regardless, after working with the puff pastry,I am sure I won't be as intimidated by it as I was before.

Well, the game was a loss and so was the crab potpie. I'm sure I may have done something wrong but this didn't have much flavor,wasn't thick enough and just wasn't worth digesting. I have been through numerous recipes and this one just isn't worthy. James said that he thought we would have come across one we didn't like long before this so *shrug* it's ok. :o) We did however, enjoy the shrimp dip! We just bought some bagette bread and it was fabulous!

Note: On the upside I only have 94 recipes to go before I have cooked the whole book!

Michael's Buttery Crab Potpies
pg. 58 The Deen Family Cookbook

1 stick of butter
1 small yellow onion, chopped
2 tbsp flour
1 1/2 cup milk
1/4 cup clam juice
1/4 sherry
1/2 lb crabmeat
2 4oz can sliced mushrooms
1 cup frozen peas
2 sheets of frozen puffed pastry
1 egg, beaten with 1 tsp water

1. In a medium pot over medium heat, melt butter. Add onion and cook, stirring occasionally until softened. Sprinkle in four and cook, stirring constantly for 1 minute. Add the milk, clam juice, and sherry. Bring to a boil, stirring until thickened (about 2 minutes). Add the crabmeat, mushrooms, and peas; remove from heat and transfer to the fridge to cool.

2. Meanwhile, unfold the pastry sheets on a lightly floured surface. Place four oven proof bowls or large ramekins rim down on the pastry and cute four circles a bit larger that the bowls. Preheat the oven to 350 degrees with the rack in the middle position.

3. When crab is cooled, divide it among the four bowls. Brush the rims with egg mixture, lay pastry circle over each and seal the edges. Cut steam vents in the pastry and brush with the egg mixture. Place bowls on baking sheet and bake on the middle rack until the pastry is puffed and golden, 20 - 25 minutes. Serve hot.


Jodi's Cream Cheese and Shrimp Dip
pg. 32 The Deen Family Cookbook

14 oz cooked and chopped shrimp
one 3 oz pkg cream cheese, softened
1/4 cup fine chopped green onions, (white and green parts)
2 tsp sour cream
2 tsp Dijon mustard
1/2 tsp hot sauce
crackers or crusty bread and raw veggies for dipping

Autumn Harvest Crunch-Top Pie

“But I, when I am done each night upon my knees will ask the Lord to bless me, with apple pie and cheese!” - Eugene Field

I wanted to make a nice meal tonight since I have open house at my school tomorrow. So, I made meatloaf, mac n cheese and Paula's Autumn Harvest Crunch-Top Pie! I just know the boys will love it! They are always begging me to make desserts, well tonight they got one! PLEASE believe me when I say this was SIMPLE. I hate making pies and this went quick! It had surprising ingredients, I used a Wal-mart store bought crust (which is cheaper and easier than homemade) and I didn't even peel the apples! (With Golden Delicious the skins are so thin and waxy they melt away when baked.) Holy Smokes! This pie was SOOOO delicious, warm and gooey...it made us all feel cozy on a crisp autumn night! I'm pretty sure this is my favorite recipe so far! (note: I am NOT an apple pie fan either!):o)

Autumn Harvest Crunch-Top Pie
pg. 223 The Deen Family Cookbook

Crumb Topping
1 cup flour
1/2 cup packed brown sugar
1 tsp ground cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1/4tsp salt
1 stick of butter
1/2 cup chopped walnuts

Pie
1/2 cup dried cranberries
1/2 cup dark raisins
1/4 cup apple cider or dark rum
1cup sour cream
2 eggs
2/3 cup brown sugar
3 lbs mixed apples
1 unbaked 9 inch pie crust

1. Prepare the topping in a medium bowl by whisking together the flour, brown sugar, cinnamon, nutmeg, ginger, and salt. Using a fork or pastry cutter, cut the butter to form large crumbs. Stir in walnuts. Chill, covered, until needed.

2. Preheat the oven to 350 degrees. Line a rimmed baking sheet with foil. In a small saucepan, combine the cranberries, raisins, and rum or cider, bring to boil over medium-high heat, then remove and let cool.

3. In a medium bowl, whisk together the sour cream, eggs, and brown sugar. Stir in the dried fruit mixture and apples. Arrange the crust in the pie plate. Fill the crust with the mixture heaping it in the middle. Place on the prepared baking sheet and bake fore 45 minutes.

4. Remove the pie from the oven and increase the temp to 425 degrees. Scatter the topping over the pie. Bake for 20 to 30 minutes more until the topping is golden and the juices are bubbling. Serve warm!

Cheesy Corn Bread, Spinach and Turkey Casserole

This casserole is FULL of flavor! We love it! (Can't wait to have the leftovers for lunch tommorrow)! These ingredients went together quick even with me having to make the cheese sauce! Justin is away at a volleyball game tonight, Walker is studying for two tests and stressing over why his girl broke up with him today, which kills him because he doesn't know why. LOL! Ah Middle School love! Hopefully this casserole will help ease the pain. :o)

Cheesy Corn Bread, Spinach and Turkey Casserole
pg. 106 The Deen Family Cookbook

2 tbsp olive oil
pinch of red pepper flakes
1 1/4 lbs ground turkey
1 medium onion
1 clove garlic
salt and pepper to taste
one 10oz pkg frozen spinach (I used one can instead)
one 10 oz can cheddar cheese soup ( I made cheese sauce since Wally world had no chz soup)
3/4 tsp Worcestershire sauce
one 8 1/2oz pkg corn muffin mix
1/2 cup buttermilk
2/3 frozen corn, thawed and drained
1 egg
1 3/4 cup grated cheddar cheese

1. Preheat 400 degrees. Grease 13 by 9-inch baking dish and set it aside. In a large skillet, heat 1 tbsp of the oil. Add the pepper flakes and cook for 30 seconds. Add the turkey and brown. Then add onion and garlic and when cooked add salt and pepper to taste.

2. Transfer the mixture to a large bowl , add the spinach, soup, and Worcestershire sauce and mix well. Pat the mixture evenly in to the baking dish.

3. In a separate bowl, whisk together the corn muffin mix, buttermilk, corn, egg, and 3/4 cup of the cheese. Bake for 10 minutes then add the remaining cup of cheddar cheese and bake for 20 minutes.

Ham and Bean Soup

I am loving this recipe, it is so easy! I just love it when the directions say "combine all ingredients and cook!" It literally took about 10 minutes to throw together. My gang really likes soups in the fall and winter but I gotta make the soup hearty or it doesn't go over well. So I added additional onion, celery, and carrots as well as three ham hocks. I also used a 7 bean combination instead of just navy beans. Mom, Dad and us all had this soup for supper and everyone really liked it. It is a bit salty so I wouldn't add the salt in the recipe again. This is a great fall soup and really reminds me of being at Grams on the farm!


Michael's Navy Bean and Ham Hock Soup
Pg 57 The Deen Family Cookbook

1 lb dry navy beans, soaked over night or by quick soak method (on package)
6 cups veg or chicken broth
1 or 2 smoked ham hocks
1 large yellow onion (1 cup)
2 large chopped carrots (1/2 cup)
2 stalks celery(1/2 cup)
2 cloves of garlic
1 1/4 tsp salt
3/4 tsp pepper
3/4 tsp worcestershire sauce
1/2 tsp PD hot sauce or other hot sauce

1. Combine all ingredients in a slow cooker. Cook covered until the beans are tender, about 4 hours on high or 8 hours on low. Uncover and cook for one hour more until thickened.

2. Transfer the ham hock to a cutting board and trim all the meat off and return to the slow cooker.

Artichoke and Gruyere Quiches & Italian Pasta Salad

It's been a log time since I posted a recipe! A nice long weekend trip to North Carolina to visit family got in the way! LOL! We all had a fabulous time and learned of a great new hobby called GeoCaching. If you like the outdoors and want to do something fun and free with your family, look it up at http://www.geocaching.com. It is similar to treasure hunting and scavenger hunting for cool trinkets!

Anyway, I had to use some ingredients up so I wanted to make the Mini Artichoke and Gruyere Quiches and Paula's Italian Pasta Salad. James, Justin, Walker and I all tried the recipes but I was alone in the kitchen as everyone was getting back into the grind after being away. I am sure this weekend, we will make some additional recipes to go along with our new GeoCaching hobby!

Mini Artichoke and Gruyere Quiches
Pg. 22 The Deen Family Cookbook

4 tbsp butter melted
2 tbsp butter softened
3/4 cup crushed Ritz crackers
4 slices of bacon
1 tbsp chopped green onions
1/2 cup marinated artichoke hearts
1/2 cup grated gruyere
1/2 cup milk
1 egg, lightly beaten
salt and pepper

1. Preheat oven to 300 degrees Lightly grease mini muffin tins with 2 tbsp of butter.
2. Crush the crackers crumbs and melted butter, divide the mixture among the muffin tins pressing the crumbs up the sides.
3.Over a medium heat cook bacon and transfer to paper towel. Slowly cook onion and artichokes in a pan until tender. Crumble bacon back into the mixture. Divide the mixture among the muffin tins. Sprinkle the cheese over the mixture.
4. Beat the milk, eggs, salt and pepper, spoon over the mixture in each tin filling no more than 3/4 way full.
5. Fill the muffin tins approximately half full with the mixture. Bake 12 to 15 minutes or until firm and lightly browned. Serve warm.


Paula's Italian Pasta Salad
Pg. 42 The Deen Family Cookbook

1 package(s) (12-oz) bow-tie pasta
1 cup(s) store bought balsalmic vinaigrette salad dressing
1/4 cup mayo
2 cups cherry tomatoes
one 14oz can sliced mushrooms
2/3 cup pitted kalamata olives
1/3 cup medium green bell pepper, seeds and ribbing removed, chopped
1/3 cup(s) (chopped) onion
2 tbsp(finely chopped) fresh basil
2 cups feta cheese

Directions
1. Prepare pasta according to package directions; drain well.
2. In a large bowl, combine pasta and remaining ingredients; toss gently. Cover and chill, tossing occasionally. Serve cold or at room temperature.

Blackberry Pork Chops, French Fries & Lemony Pea Salad

"I was 32 when I started cooking; up until then, I just ate." - Julia Child

Wow,being back at work certainly cuts down on my chatty blogging doesn't it!? I am sure that after I get back into the swing of things that I will be back to flapping my yap like a pro. Until then....

I wanted to make a great meal tonight for my family but it had to be quick as we were mowing the lawn this evening. With lots to be done, I chose the Pork Chops, fries and peas because it was simple and quick. The pork chops took about 10 minutes as did the peas. The fries took longer to cut than to cook, but even that went quick since I didn't have to peel them! The blackberry on the chops were amazing! These recipes just prove that you do not need to spend a lot of time on dinner to make it special and tasty! James and Walker LOVED the blackberry sauce on the chops and of course the fries were popular. The peas on the other hand were just a little too much. They were good, but like James said, "I won't be requesting those again anytime soon."

Pan-Fried Pork Chops with Blackberries
pg. 88 The Deen Family Cookbook

8 6oz pork chops
3 tbsp house seasoning (garlic powder, salt, pepper)
4 tbsp butter
1/4 canola oil
1/2 cup dry white wine
2 cups of blackberries
1 tbsp honey
1 tbsp thyme
lemon wedges

1. Sprinkle the chops generously with house seasoning. Heat large skillet over high heat. Add butter and oil and swirl until the butter is melted. Sear the chops, in batches if necessary, until golden, about 2 minutes per side. Transfer to a paper towel-lined plate.

2. Remove the skillet from the heat, add wine, return to the heat. Simmer, scraping up the brown bits, until the wine has mostly evaporated, 4 to 6 minutes. Whisk in the blackberries and honey and cook until the berries are soft and a falling apart, 5 to 7 minutes. Add the thyme and adjust seasoning.

3. Reduce the heat to low and add the pork chops, overlapping them in the pan. Baste the chops well with the sauce, cover, and cool until warmed through, 1 to 2 minutes. Serve with lemon wedges.

Crispy French Fries with Mayonnaise Dip
Pg. 130 The Deen Family Cookbook

Dip
2 tbsp mayo
2 tsp dijon mustard

Fries
6 cups of peanut or veg oil
2 lb russet potatoes, cleaned, cut into sticks
salt and pepper

1. Whisk mayo and dijon together to make the dip.

2. Heat oil to 350 and add the potato sticks in batches letting them cook until pale golden yellow. Drain on a paper-towel lined plate.

3. Raise the temp to 375 and fry them again until golden. Let stand for one minute, drain on a paper-towel and toss with salt and pepper. Serve with dip.

Light and Lemony English Pea Salad
pg. 149 The Deen Family Cookbook

1/2 cup light mayonnaise
2 tbsp lemon juice
2 tsp grated lemon zest
2 tbsp chives
2 10oz frozen peas, thawed and drained.
salt

Mix all ingredients except peas. Once well mixed pour over the peas and season with salt.

Pumpkin-Nut Bread

It is not the strongest pumpkin grower that survives, not the most intelligent, but the grower most responsive to change.--- Charles Darwin, Theory of Pumpkin Evolution.

Well, this pumpkin did not survive but rather was eaten by my family, new homeroom students and the teachers of the 7th and 8th grades! The bread is a little dryer than the recipes I have had prior to this, however, with some cream cheese icing it hits the spot!

Jodi's Pumpkin-Nut Bread
Pg. 186 in The Deen Family Cookbook

1 3/4 cups flour
1 1/2 cups sugar
1 tsp baking soda
3/4 tsp nutmeg
1/2 tsp cinnamon
1 cup pumpkin puree
2 eggs, slightly beaten
1/4 cup veg oil
4 tbsp butter, melted
3/4 cup chopped pecans

1. Preheat oven to 350. grease and flour 9 x 5 loaf pan. Sift the flour, sugar, baking soda, salt, nutmeg, and cinnamon into a medium bowl. Make a well in the center and add the pumpkin, eggs, oil, and butter. Stir until combined, fold in the pecans.

2. Pour the batter into the prepared pan and bake until a sharp knife inserted in to the center comes out clean, about 1 hour and 15 minutes. Transfer to a rack and turn loaf out once it is cool.

Lemon Buttery Fish, Grilled Shrimp, & Brussel Sprouts

The guys came home from fixing the fence and were ready to eat. They all jumped in to help me cook so we could eat sooner, that is some motivation! James helped with the fish, Walker was master chef of the shrimp and I did the brussel sprouts. Everyone working together like that we had the shrimp as an appetizer in 15 minutes and were eating our meal in 30 minutes. I have never liked brussel sprouts, no mater how they were prepared. I am not going to lie, the larger brussel sprouts were not that great , the the little ones I could eat a whole serving and THAT is a first! Walker even liked them!

Corrie's Lemony, Buttery Baked Fish
Pg. 65 The Deen Family Cookbook

4 6oz fillets of flaky white fish (tilapia)
1 tsp House Seasoning (garlic powder, salt & pepper)
3 tbsp butter, soft
2 tbsp thin sliced green onions
grated zest of lemon

1. Preheat oven to 400. Line a rimmed baking sheet with foil. Arrange fish on the sheet and sprinkle with house seasoning

2. In a small bowl, combine the butter, green onions, and lemon zest. Slather mixture on top of the fillets. Bake until fish is opaque, 10-12 minutes.

Kelley's Easy Grilled Shrimp
Pg. 69 The Deen Family Cookbook

2 cloves of garlic
3/4 tsp paprika
1/2 tsp Old Bay Seasoning
2 tbsp olive oil
2 lbs large shrimp, peeled and deveined
1 tsp salt
juice of one lemon
lemon wedges for serving.

1. Combine garlic, paprika, cayenne, Old Bay and the 2 tbsp olive oil. Pour over the shrimp and marinate in a covered bowl for 30 minutes.

2. Lightly oil the grill and preheat. Toss shrimp with the salt and lemon juice, marinate another 5 minutes. Grill or broil the shrimp for 2 to 3 minutes per side until they are pink with some charring around the edges. Serve hot with lemon wedges.

Oven Roasted Brussel Sprouts with Lots O'Butter
pg. 132 The Deen Family Cookbook

1 lb brussel sprouts, trimmed and halved
2 1/2 tbsp butter
1/2 tsp salt
1/4 tsp pepper
Preheat oven to 400 degrees. Toss brussel sprouts with the butter, salt, and pepper. Arrange in a single layer on a baking sheet. Bake, tossing occasionally for 20 to 30 minutes until tender and golden. Serve hot!

Italian Zucchini Bake & Apple Cake

"If you want to make an apple cake from scratch, you must first create the universe." ~Carl Sagan

At the present time I am unable to create a universe, however...I can bake an apple cake from scratch and pray it comes out all right! LOL! This bad boy takes an hour and half to bake so I wanted to get it started early. It was easy and I added extra apples 'cause I know the boys will appreciate that! I also made Aunt Peggy's Italian Zucchini Bake along side my baked Italian Parmesan chicken. Justin was helping at Volleyball, Walker had soccer, and James was feeling under the weather from allergy shots. That means the house is empty so I got a lot done...fast!

The zucchini bake was an Italian treat and complimented the chicken nicely! The apple cake, well lets just say it wasn't fit to eat so don't make it....HA! That will just save all those ingredients for me! Seriously, this cake is moist, flavorful and melts in your mouth. Talk about some comfort food!

Aunt Peggy's Zucchini Bake
pg. 141 The Deen Family Cookbook

4 tbsp butter
1/2 chopped yellow onion
1/2 cup chopped green pepper
one 4 oz can mushrooms
one 1 oz pkg Italian seasoning
1/4tsp salt
one 6 oz can tomato paste
2 1/2 lbs zucchini
1 cup mozzarella
2 tbsp Parmesan cheese

1. Preheat oven to 350. Melt the butter in skillet and saute onion and green pepper for 5 minutes, add mushrooms, seasoning, and salt.

2. Remove from heat and add tomato paste and 3/4 cup water until paste is dissolved. Stir in the zucchini and transfer mixture to an 11x7 baking dish. Top with Mozzarella and Parmesan. Bake for 30 - 40 minutes, until zucchini is tender when peirced with a knife.

Uncle Bobs Fresh Apple Cake
pg. 205 The Deen Family Cookbook

3 cups diced Granny Smith apples
1 cup chopped walnuts
2 tsp vanilla
1 tsp ground cinnamon
3 cup flour
1 tsp baking soda
1 tsp salt
2 cups sugar
1 1/4 cups veg oil
3 eggs

1. Preheat the oven to 325 degrees. Lightly grease a bundt pan or tube pan.

2. In a bowl, mix together the apples, walnuts, vanilla, and cinnamon. In a separate bowl, sift together the flour, baking soda, and salt.

3. Using an electric mixer, beat the sugar, oil, and eggs in a large bowl. Add the flour mixture and beat until completely combined. Fold in the apple mixture.

4. Scrape the batter into the greased bundt pan and bake for one and a half hours or until a tester comes out clean.

5. Allow to fully cool in the pan, about an hour then turn onto a plate. Wrap tightly and store in the refridgerator or at room temperature.

Peach Stuffed Pork Chops and Corries Carrot Cupcakes w/Cream Cheese Frosting

“If vegetables are a must on a diet. I suggest carrot cake.” - Jim Davis

A busy day at work does not mean you can't whip up an awesome tasty meal to enjoy after a hard and stressful day! Tonight, I tried Michelle's Peach Stuffed Pork Chops. I did have to adapt this recipe as my pork chops were not cut think enough to stuff so I simply topped the chops with the peach mixture. I also wanted to do something special for some of the people I work with and make them a delicious little treat that said "welcome back to school and good luck with the new academic year"! LOL! That is quite a mouth full so I KNEW that whatever I chose HAD to be good! I chose Corrie's Carrot Cupcakes with Cream Cheese Frosting. This desert is going to be sweet and rich, just like my wish for my colleagues new school year!

Michelle's Peach Stuffed Pork Chops
pg. 93 The Deen Family Cookbook

6 tbsp olive oil
Lg pinch of red pepper flakes
2/3 cup sliced peaches
1 cup Monterey Jack Cheese
1/4 tsp pepper
6 1/2 thick center-cut-bone in pork chops
salt

1. Preheat oven to 400 degrees. In a saucepan, stir in peaches, 2 tsp of sugar if desired, slightly cooking.

2. Heat 2 tbsp of the oil in a large skillet over medium heat. Add the pepper flakes and cook for 30 seconds. Sear the chops on one side until browned, 3 to 4 minutes. Turn the chops and add the peach mixture. Transfer the skillet to the oven to finish cooking about 8 - 10 minutes.

Corrie's Carrot Cupcakes with Cream Cheese Frosting
pg. 196 The Deen Family Cookbook


Cupcakes
3 cups flour
3 cups sugar
1 tbsp baking soda
2 tsp cinnamon
1 tsp salt
1 1/2 cups veg oil
4 eggs
1 tbsp vanilla
1 cup walnuts
1 cup coconut
1 1/2 cups baby food carrots (3 4oz jars)

Frosting
One 8 oz cream cheese (soft)
4 tbsp butter
1 cup 10x sugar
1/2 tsp cinnamon

Garnish (optional)
3/4 choppedwalnuts

1. Preheat oven to 350 degrees. Line 32 cupcake tins with liners. Mix dry ingredients in a large mixing bowl. (flour, sugar, baking soda, cinnamon, and salt). In a different bowl, whisk oil, eggs, & vanilla. Stir the wet ingredients into the dry, then fold in the walnuts, coconut and carrot puree.

2. Fill the cups 1/2 full. Bake 30 minutes until golden or until a toothpick comes out clean.

3. Make frosting by mixing all ingredients together and after cupcakes are cool, generously frost!

4. To garnish roll edges in crushed walnuts.

Cream Cheese & Strawberry - Stuffed French Toast

“Doubtless God could have made a better berry (than the strawberry), but doubtless God never did." - William Allen Butler

Since our family likes a late breakfast early lunch on weekend days, I thought this recipe would hit the spot. Mom and Dad's TV is out of order so they came over and watched me make this recipe and we made them sample it as well! The batter is typical french toast batter and the stuffing is simple too. It took longer to slice the berries than anything else! I spread cream cheese on each slice and then covered the cheese with strawberries. I also used a little granular sugar in the berries since they were out of season and not real ripe. James and Walker LOVED this saying it tasted like strawberry cheesecake. Dad did not like the cream cheese, and I liked it a lot better with maple syrup!

T.J.'s Cream Cheese and Strawberry-Stuffed French Toast
pg. 173 The Deen Family Cookbook

2eggs
1/2 cup milk
1/2 tsp sugar
4 oz.cream cheese
12slices of white bread
1cup sliced fresh strawberries
butter, for cooking
maple syrup and confectioners sugar, for serving

1. In a small bowl, whisk together the eggs, milk,and sugar. (I also added a bit of cinnamon). Spread the cream cheese on 6 slices of the bread. Divided the berries among the 6 slices and place on bread. Top with the remaining slices of bread and press to seal.

2. Melt butter on the griddle over med-low heat. Dip the sandwiches in the egg mixture for a few seconds on each side. Cook sandwiches until golden brown, sprinkle with confectioners sugar, and top with maple syrup

Sausage, Herb, Cream Cheese Crescent rolls. Tomato, Jack N Crab Dip, & Stewed Garlicy Sausage & Peppers.

"What can I eat with cream cheese? I feel fat just sticking my finger in the container and licking it off." - C926-Team Pink.

Well, we have had a busy day in the kitchen but since it was raining ... it gave us something to do. We tried three different recipes from the cookbook today, two had sausage, two had cream cheese, & one had crab!

First we started off with Bobby's Hot Tomato, Jack, and Crab Dip. I have made several versions of this over the years, especially around Christmas time. This is the first one that ever had tomatoes in it. My guest Sous Chef of the day, my 13 year old son Walker, was kind enough to join me in the kitchen and promptly helped chop and seed the tomatoes for this dish. He also, diced the green onions and added seasonings. The crescent rolls were super easy and Walker helped me spread the cream cheese on the triangles and fill them with sausage. He even gave a shot at rolling them up and ... yes... he was better at it than me. When I told him that the looked pretty he said, "I'm not going for pretty, I'm going for good tasting food." *sigh* Just like his mom. When we were done he said, "Ya know, I think we are BETTER than the butter queen!" Gotta love that kid! Finally, we put together the Stewed Garlicky Sausage and Peppers. This recipe was soooo easy, and I love the fact that it is a crockpot meal so it can be made on a weeknight. Walker like the fact that it smelled like sausage pizza!

All very yummy ... out of the three dishes, the sausage herb crescent rolls were great! The crab dip was really good, and the stewed sausage recipe was good, but the sausage I used was not so good. :o( (Next time - better sausage!)

Bobby's Hot Tomato, Jack, and Crab Dip
pg. 30 The Deen Family Cookbook

8 oz cream cheese softened
1 cup grated pepper jack cheese
1/2 cup mayonnaise
2 tbsp lime juice
1 tsp Paula Deen hotsauce
1 pound jumbo lump crabmeat, free of shells
1 cup seeded diced tomatoes
1/4 cup green onions, minced
1/4 cup fresh basil
2 garlic cloves minced
1/4 tsp salt
1/2 tsp black pepper
1 teaspoon hot pepper sauce
2 avocados

Directions
Preheat oven to 350 degrees F.

1. mix together all the ingredients up to the crab meat till creamy, then fold in remaining ingredients. Gently stir until thoroughly mixed. Bake for 30 minutes. Serve hot with crackers or toast points.

Corrie's Sausage, Herb, and Cream Cheese Crescent Rolls
pg. 25 The Deen Family Cookbook

1 pound good quality sausage
2 cans crescent rolls
8 ounces cream cheese
2 tsp chopped sage
1/4 tsp PD hot sauce

Directions: Preheat oven 375 degrees.

1. Crumble and brown the sausage in a non stick skillet over medium high heat.
When well browned, stir in hot sauce, let cool, drain well.
2. Open the crescent rolls and separate them. You may lay them on the baking sheet you will bake them on or use waxed paper for this step.
Spread cream cheese over each triangle. Place a tablespoon of the meat, roll up and seal.
3. Place onto ungreased baking sheet.Bake till golden (about 15 minutes).

Stewed Garlicky Sausage and Peppers
pg. 97 The Deen Family Cookbook

2 large yellow onions, chopped
2 large green peppers, chunked
1 large red pepper, chunked
4cloves of garlic, minced
3 tbsp EVOO (extra-virgin olive oil)
1 3/4 lb sweet or Italian sausage, chunked
1 tsp dried oregano
pinch of red pepper flakes
2 tbsp tomato paste
One 14 oz can diced tomatoes with juice
1/2 cup white wine
1/4 tsp salt
chopped fresh basil

1. Cut the sausages into 1-inch pieces. In a medium soup pot over medium-high heat, heat the olive oil and cook the sausage pieces, stirring occasionally, until well-browned, about 5 minutes. Add oregano and red pepper flakes, cook for another 5 to 7 minutes. Stir in tomato paste, cook another minute. Add diced tomatoes with juice, the wine, and salt. Simmer for 2 minutes.

2. Arrange half the onion/pepper mix in the bottom of the slow cooker. Pour half the sausage mix over them. Add the rest of the onion/pepper mix, top with remaining sausage mixture. Cover and cook for 2 hours on high or 4 hours on low. Garnish with Basil or Sprinkle with Parmesan cheese, if desired.

Creamy Corn & Shrimp Chowder and Twice-Baked Potatoes wth Shrimp

“I do not believe that you have to spend a lot of money to eat well: it is hard to beat a plain old baked potato.” - Laurie Colwin

Yummers! I loved a baked potato, but i love a loaded baked potato even more! Tonight I wanted to make two recipes that included similar ingredients. So I chose Corrie's Creamy Corn and Shrimp Chowder and Michael's Deluxe Twice-Baked Potatoes with Shrimp. I got home a little late from a doctors appointment so I wondered if I would have time to make everything on time. Well, I gave it a shot and it worked out just fine. Everyone had a bite to eat before running off to other things! The soup was a hit but I wandered if I could make it thicker...the potatoes are NOT a week night thing because it is time consuming - however, I could see us making it on a Sunday afternoon!

Corrie's Creamy Corn and Shrimp Chowder
pg. 51 The Deen Family Cookbook

6 ears of corn, kernels cut off (or one can)
2 tbsp of butter
1 medium onion chopped
2 cups chicken broth
1/2 cup heavy cream
salt and pepper
1 lb large shrimp
3 green onions (white and green parts, trimmed and chopped

1. Put the corn cobs into a large pot with just enough water to cover. Boil gently for 20 minutes. Discard the cobs and reserve the corn-infused water.

2. In a medium saucepan, melt the butter over medium heat. Add the onion and cook, stirring occasionally, until softened, 3 to 5 minutes. Add the corn kernels, chicken broth,cream, and 3 cups of the corn water. Season with salt and pepper to taste and bring to a boil. Lower the heat and let simmer for about 10 minutes. Add the shrimp and simmer until just opaque, 2 to 3 minutes.

3. Ladle the chowder into bowl and garnish with green onions.

Michael's Deluxe Twice-Baked Potatoes with Shrimp
pg. 72 The Deen Family Cookbook

4 russet potatoes (6 to 8 oz each)
vegetable oil, to coat potatoes
4 slices of bacon
1/2 pound large shrimp, peeled, deveined, tails removed.
1 1/2tsp Cajun seasoning
salt
1/3 cup thin sliced green onions (white and green parts)
4 tbsp butter (soft)
1/4 cup sour cream
3 tbsp mayo
3/4 tsp pepper
(I added 1 cup of shredded cheddar cheese as well)

1. Preheat oven to 450 degrees and bake veggie oil coated potatoes for one hour.

2. While potatoes are baking, fry bacon for 7 minutes, put on to paper towel lined plate reserving 3 tbsp grease.

3. Cut shrimp into thirds (I left mine whole) add to bacon grease with Cajun seasoning, salt, and cook until pink.

4. When potatoes are done, slice off the top 1/3 and scoop out the flesh of the tops and the 2/3 portion leaving 1/4 inch border of the potato inside the skin. Mash the flesh of the potato with the salt, green onions, butter, sour cream, mayo, and pepper. Stuff the skins with the filling mounding it as high as you can. Top the potatoes with shrimp and bacon.

5. Return potatoes to oven for 5 to 10 minutes. Sprinkle with reserved green onions and serve!