Crab Stuffed Potatoes

6 Large baking potatoes
Vegitable oil
1/2 cup butter
1/2 cup sour cream
1 cup (4 ounces) shredded Cheddar cheese
1/2 teaspoon salt
1/2 teaspoon Old Bay seasoning
1/4 teaspoon pepper
1/2 pound fresh lump crab meat (or 6 ounce can lump crab meat, drained)
1/4 cup finely sliced green onions
2 tablespoons fine, dry breadcrumbs
1/4 paprika
1/4 teaspoon Old Bay seasoning

Wash spuds, and rub skins with vegetable oil. Prick each spud several times with a fork and bake at 400 degrees for 1 hour or until done. Let cool. Cut a 1 inch lengthwise strip from the top of each spud. Carefully scoop out pulp, leaving a 1/4 inch shell intact: mash pulp.

Combine pulp, butter and next 5 ingredients; gently stir in lump crab meat and green onions. Stuff shells with potatoe mixture. Sprinkle with breadcrumbs, paprika, and 1/4 teaspoon Old Bay seasoning. Bake stuffed spuds at 425 degrees for 15 minutes. Yeild: 6 servings

Note - I couldn't find Old Bay seasoning at any of the stores I went to so I just used dill weed in its place.

Caesar Salad Dressing

Caesar Salad Dressing

Ingredients:
1 cup mayonnaise
1/4 cup egg substitute
1/4 cup grated parmesan cheese
2 tablespoons water
2 tablespoons olive oil
2 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1 tablespoon anchovy paste
2 cloves garlic - pressed
2 teaspoons sugar
1/2 teaspoon coarsely ground pepper
1/4 teaspoon salt
1/4 teaspoon dried parsley - crushed
Directions:

Combine all ingredients in a bowl. Beat with an electric mixer for about 1-2 minutes. Cover and chill for several hours. Makes around 2 cups.

Surprise!

Comfort Food

Recipe for Southern Vegetable Casserole

Toler-Charleston, SC

1 can shoe peg corn (drained)

1 can French green beans

1/2 c chopped onions

1/2 c chopped celery

1/4 c chopped green pepper

1/2 c grated sharp cheese

1 8 0z container sour cream

1 can celery soup

Topping:

Ritz crackers

1/2 c butter

Mix all ingredients together (except for topping ingredients).  On top, finely crumble Ritz crackers and drizzle 1/2 c butter evenly over top.  

Bake at 350 for 45 minutes.  

You can't mess this comfort casserole up.  It's delicious and reminds you of home.  

Angie Toler

Italian Sodas

Okay so the truth comes out that these drinks are so much better than I made them for you the other night. I didn't know what I did wrong though so I called my mom and asked her what she thought. She thought it may have been that the Flavoring syrup I used was sugar free or that I just didn't put enough of it in... I thought it may have been the that I used club soda instead of sparkling water OR that I forgot to add the ice cubes.... but Mom wasn't sure they would make a difference. Anyway, I had her tell me the exact brands that she and my sister use so that I could list them here on the blog. I hope you'll all give the drink another chance... maybe I'll bring them to another bunco sometime! They really taste better than what you tried.

Torani- flavoring syrup. (Found near the coffee in the grocery store)

Lacroix- (in tin cans at Walmart)- natural Pure sparkling water (not the flavored kind).

Half and half

Lots of ice cubes

Reddi Whip cream on top if you'd like!

Chocolate, Cranberry & Oat Bars

Chocolate, Cranberry & Oat Bars

1 cup dried cranberries
1/4 cup orange juice or pomegranate juice
1-1/2 cups flour
1-1/2 cups quick-cooking oats
1 tsp. baking powder
1/4 tsp. salt
3/4 cup (1-1/2 sticks) butter, softened
1-1/2 cups firmly packed brown sugar
2 eggs
1 cup dark chocolate, coarsely chopped
1/2 cup pecan pieces

PREHEAT oven to 350ºF.

Combine cranberries and juice in microwaveable bowl. Microwave on HIGH 30 sec. Let stand 10 min. Meanwhile, combine flour, oats, baking powder and salt; set aside. Beat margarine and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually add flour mixture, mixing well after each addition. Stir in cranberry mixture, chocolate and pecans.

SPREAD dough into 13x9-inch baking pan sprayed with cooking spray.

BAKE 25 to 30 min. or until lightly browned. Cool completely on wire rack before cutting into bars.

(I also like to make these with a cup of butterscotch chips in place of the cranberries.)

Corn Souffle

Corn Soufflé

2 Tbsp. butter
1 pkg. (8 oz.) Cream Cheese, cubed
1 can (15-1/4 oz.) whole kernel corn, drained
1 can (14.75 oz.) cream-style corn
1 pkg. (8.5 oz.) corn muffin mix
2 eggs, lightly beaten
1 cup Shredded Cheddar Cheese (the cheese I used also had sun dried tomatoes and jalapenos mixed in)

PREHEAT oven to 350ºF. Microwave butter in medium microwaveable bowl on HIGH 30 sec. or until melted. Add cream cheese; continue microwaving 15 sec. or until cream cheese is softened; stir until well blended. Add both corns, muffin mix and eggs; mix well.

POUR into greased 13x9-inch baking pan; sprinkle with Cheddar cheese.

BAKE 40 min. or until golden brown. Cool slightly.