Thursday, July 28, 2011

Recipe for Hot Tomato Jack and Crab Dip

Recipe for Hot Tomato Jack and Crab Dip:

1 8 oz. package softened cream cheese
1 cup (4 oz.) grated pepper Jack cheese
1/2 cup mayonnaise
2 limes, juiced
1 teaspoon hot sauce
1 lb. lump crab meat, drained and picked clean of shells
1 cup seeded & diced tomatoes
1/4 cup chopped scallions
1/4 cup chopped fresh basil leaves
2 cloves garlic, finely chopped
1/4 teaspoon salt
1/2 tsp. crushed black peppercorn
2 avocados
Crackers, crusty bread, or chips for serving

Preheat oven to 350 degrees. Spray 1 quart baking dish with nonstick spray. In a large bowl, mix together the cream cheese, pepper Jack, mayo, lime juice and hot sauce until smooth. Fold in the crab meat, tomatoes, green onions, basil, garlic, salt, and pepper. Smooth the texture into baking dish. Bake until golden and bubbly, about 30 minutes.

Dice avocados and sprinkle them over the crab dip after it has cooled slightly.

Ruth Ann

Wednesday, July 27, 2011

White Wine and Strawberries

I found this recipe on The Pioneer Woman's cooking site. The weather has been so hot, I thought this would be the perfect light dessert to have with luncheon tomorrow. It might have been, but we will never know, since we ate it all today. Scrumptious!

I can't say enough good things about the Pioneer Woman's recipes. It doesn't matter which recipe you choose, you know it will be delicious!!!!!


  • 2 pounds Fresh Strawberries, Stemmed And Sliced Thick
  • 3/4 cups Granulated Sugar
  • 1-1/2 cup Fruity White Wine, Such As Riesling

Preparation Instructions

Mix strawberries, sugar, and wine in a medium bowl until sugar dissolves. Let stand 30 minutes up to 3 hours. Serve.


Ruth Ann

Glamorous Chic

Monday, July 4, 2011

Chipotle Grilled Shrimp

2 pounds jumbo shrimp, peeled and deveined

1 can (7 oz) chipotle peppers in adobo sauce (about 3 peppers)
¼ cup canola oil
¼ cup freshly squeezed lime juice (about 5-6 limes)
3 cloves garlic
½ tsp salt
1 large handful cilantro

1 can (21 oz) Bush’s Black Bean Fiesta Grillin’ Beans

Rinse shrimp thoroughly. Place in a large plastic storage bag.

all marinade ingredients except cilantro in a blender. Blend until
smooth. Add cilantro and blend until just combined. Pour into bag with
shrimp. Marinate in the refrigerator for at least two hours to

Soak wooden skewers in water for at least an hour.
Thread shrimp onto skewers. Set grill to low heat and cook skewers of
shrimp for 3 to 4 minutes per side, or until opaque.

Serve alongside Bush’s Black Bean Fiesta Grillin’ Beans.

Number of servings: 4 to 6
Preparation time: 15 mins
Cook time: 6 to 8 mins

This recipe is from the Pioneer Woman and will definately be on my menu today!

Buck's Fizz

From Mar-A-Lago - Donald Trump's Club

1 teaspoon Grenadine
3 ounces orange juice
3 ounces sparkling water

Spoon Grenadine into a chilled champagne glass
Add orange juice
Fill with sparkling water

Sunday, July 3, 2011

Zesty Crab Tea Sandwiches

I found this recipe on Tea with Friends and couldn't resost sharing it with you!

Zesty Crab Salad

1 cup cooked crab meat
1 celery rib
1 tablespoon mayonnaise
1/4 teaspoon lime juice
1/4 teaspoon chili powder
1/4 teaspoon Tabasco sauce (or to taste)
1/4 teaspoon freshly ground black pepper

Place chunks of celery in food processor and pulse finely. Add crab meat and pulse a few times more, just until blended since the crabmeat is already very tender. Pour into a small bowl, add remaining ingredients and combine well. Yields 1 cup of sandwich spread. Also good as a dip!

Other sandwiches have mayonnaise and tomato. Crushed boiled eggs and caviar would be great! Capers on anything.