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.


Enjoy!
Ruth Ann
http://glamorouschic.etsy.com

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!!!!!

Ingredients

• 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.

Enjoy!

Ruth Ann

Glamorous Chic

http://www.glamorouschic.etsy.com

Chipotle Grilled Shrimp

2 pounds jumbo shrimp, peeled and deveined

Marinade
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.

Combine
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
overnight.

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!

http://www.glamorouschic.etsy.com

New Basset Hound at GLamorous Chic

We are pleased to offer two new Basset Hound embroideries at Glamorous Chic.
These will be available on tote bags in the near fututre.

Our entire list of doggies for tote bags now includes:

Airdale
Australian Shepherd
Azawakh Hound
Basset Hound
Beagle
Bernese Mountain Dog
Bichon Frise
Border Collie
Borzoi
Boston Terrier
Boxer
Brittany Spaniel
Brussels Griffon
Chihuahua
Cocker Spaniel
Corgi - both Cardigan and Pembroke
Dachshund
Doberman
English Springer Spaniel
English Toy Spaniel
German Shepherd
German Shorthaired Ponter
Greyhound
Huskey
Jack Russel Terrier
Japanese Chin
Keeshond
Labrador Retriever
Lancashier Heeler
Miniature Pinscher
Norwegian Elkhound
Poodle - 2 clips
Pug
Rottweilers
Schnauzer - 4 types
Sharpei
Shetland Sheepdog
Shih Tzu - Puppy and Adult
Silky Terrier
South Russian Terrier
Sussex Spaniel
Vizsla
Yorkshire Terrier

Visit us at
http://www.glamorouschic.etsy.com