Out of this world 5-minute Mediterranean Hummus: chickpeas, olives, sun dried tomatoes, garlic, feta, lemon juice and olive oil—what’s not to love!
A perfect whole grain little muffin that goes great with BBQ baked beans or even slathered with jam for breakfast!
by Deanna Morauski (The Old Hen)
This Coconut French Toast with Orange Cream Cheese Syrup is the talk of the town this month. Try it once and you will be addicted. It is simply that perfect.
Two of nature’s most beloved ingredients combine to make this delicious Strawberry Honey Jam.
The nice thing about making your own curry paste is that like anything homemade, not only is it far fresher than anything store-bought, but it is also completely customizable. This really makes a difference when it comes to heat level. I consider this recipe as written to be about a “medium” heat level. For “mild” omit the jalapenos, and for “hot” use 3 jalapenos and add 1/2 teaspoon ground cayenne pepper (or to taste).
Quite possibly one of the most delicious things I’ve ever eaten in my entire life. Imagine if you will, plunging your spoon through a crispy layer of caramelized sugar to expose a silky layer of frozen creme brulee ice cream beneath. Oh yea baby, this recipe is worth every single calorie-laden bite. Break out the kitchen torch! Your family and friends are going to flip over this one.
by Nancy @ Coupon Clipping Cook
A great way to sneak in veggies for breakfast.
A rich ricotta tart with a rosemary flecked Parmesan crust. The perfect side dish to your holiday meal.
by Christina Main (Sweet Lavender Bake Shoppe)
Smooth, creamy, luxurious, and super fast to make, you might slap yourself for not doing this from the get-go. Plus, come on, it’s unprocessed!
by Elaine
Open-faced burgers topped with caramelized onions and crumbled blue cheese.
Crisp Brussels sprouts, bacon, almonds, and cheese drizzled with a vibrant vinaigrette made with freshly squeezed orange and lemon juices.
Healthy vegetable stir fry with Thai peanut sauce for an easy and delicious meal!
by theparsleythief on October 29, 2009 in Appetizers, Canapes
A delicious appetizer that is always a huge hit! This recipe makes enough for a big crowd, but can easily be halved.
Heat 2 tablespoons of canola oil in a large skillet over medium heat. Add the onion, bell pepper, celery, garlic, and cook until softened, about 5 minutes. Transfer to a large mixing bowl and let cool to room temperature.
When cool, stir in the crabmeat and 1 1/2 cups of the cracker crumbs. Whisk the mayonnaise, eggs, heavy cream, mustard, cayenne and Worcestershire sauce together in a separate bowl. Using a spatula, fold into the crabmeat mixture. Chill for one day.
Heat 3 to 4 tablespoons of canola oil in a large skillet over medium heat. Form the crabmeat mixture into small discs and dredge in the remaining cracker crumbs, pressing slightly to help them adhere. Cook in batches, about 5 minutes per side, until golden brown. Transfer to a plate lined with paper towels. Serve with rémoulade sauce, or a sauce of your choice.
by Carolina HeartStrings and filed in Appetizers, Salsas
I am a Mexican food fiend and nothing makes me happier than a big bowl of pico de gallo and chips. This is such an easy recipe and you can make it mild, medium or spicy depending on what you prefer. I like spicy, so jalapeno peppers are for me, but you could add habanero peppers if you like a lot of heat!
by Jackie (La Casa de Sweets) and filed in Appetizers, Salsas
Light, healthy and refreshing, this fruity salsa is perfect for your weekend barbeque!
by brianna and filed in Appetizers, Snacks
Super simple to make, healthy, and tasty of course. What more could you want from a snack?
by Molly Kumar and filed in Appetizers
Easy and healthy pizza using ricotta cheese and garlic. Serves as a great snack or meal.
by Sammi Sunshine and filed in Appetizers, Cold Dips
A dip made with crab and cream cheese, just like the center of crab rangoon!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!
© Copyright 2006-2013, The Pioneer Woman | Ree Drummond. All Rights Reserved
Powered by WordPress
7 Comments | Be the first to comment!
Comments
yardsailor on 10.29.2009
Oh my, these sound so good, sound like a great new appetizer for Thanksgiving.
BluebonnetGal on 10.29.2009
Crab cakes are one of my top favorites. I order them every time I see them on a restaurant menu. I made them last year for Christmas from Ina Garten’s recipe. It was a chore making so many at one time for such a large group. Still, we all loved them. I’ll try your recipe and try making smaller ones next time. Thanks!
michellea on 12.31.2009
these were delicious. I like that there was more crab than cake.
Desicook on 1.2.2010
These are really yummy. Everyone in my family loved them including a finicky almost tween girl and a 3 1/2 year old toddler. I didn’t even chill them overnight, perhaps, 3-4 hours, and the cakes formed very well indeed. Great idea to dredge them in saltines before frying. Not greasy at all!
Ashlee Dunn on 1.4.2010
I could kiss you right now. I’m pregnant, and this sounds DELICIOUS!
Mama Holli of Nobody Puts Mama In A Corner! on 1.20.2010
Oh how I love crabcakes!!!
midwestmomma on 1.27.2010
Can you freeze these and then re-heat them?
You must be logged in to post a comment.