Tasty Treats

May 05

Peanut Butter Cheerios Treats 6 cups Peanut Butter Cheerios 2 Tablespoons butter 1/3 cup smooth peanut butter 10 ounces (approx. 40 ) regular sized marshmallows 1 cup chocolate chips Prep a 9×13 pan by greasing it with butter. In a pot over medium high heat melt the butter and peanut butter. Add in the marshmallows until you get a nice gooey mess. Turn the heat off and add the Peanut Butter Cheerios and stir to combine making sure all of the cereal gets coated. Press into the prepped pan and while the cereal is still warm, sprinkle the chocolate chips on top so they melt slightly. Let cool and cut into squares. These taste best if served the same day.

Peanut Butter Cheerios Treats

6 cups Peanut Butter Cheerios
2 Tablespoons butter
1/3 cup smooth peanut butter
10 ounces (approx. 40 ) regular sized marshmallows
1 cup chocolate chips

Prep a 9×13 pan by greasing it with butter.

In a pot over medium high heat melt the butter and peanut butter. Add in the marshmallows until you get a nice gooey mess.

Turn the heat off and add the Peanut Butter Cheerios and stir to combine making sure all of the cereal gets coated.

Press into the prepped pan and while the cereal is still warm, sprinkle the chocolate chips on top so they melt slightly.

Let cool and cut into squares. These taste best if served the same day.

(Source: justjennrecipes.com)

3 tablespoons soy sauce 2 tablespoons honey 1 tablespoon vegetable oil juice of one lime 2 garlic cloves, minced 1-2 teaspoon Siracha red pepper flakes, to taste 2 tablespoon cilantro 1 pound skinless, boneless chicken breasts Instructions In a small bowl, combine your ingredients, through the cilantro. Mix thoroughly. Pour marinade over chicken breasts and turn to coat. Cover and allow to marinate for at least 1 hour. Grill on medium high heat for 6 to 8 minutes per side, until juices run clear.

Instructions

  1. In a small bowl, combine your ingredients, through the cilantro. Mix thoroughly.
  2. Pour marinade over chicken breasts and turn to coat. Cover and allow to marinate for at least 1 hour.
  3. Grill on medium high heat for 6 to 8 minutes per side, until juices run clear.

(Source: kitchenmeetsgirl.com)

Banana Pudding with Salted Caramel Sauce Yield: 12 servings Prep Time: 30 min Cook Time: 15 min Ingredients: For the salted caramel: 1 cup sugar 6 Tablespoons unsalted butter, at room temperature and cubed 1/2 cup heavy cream, at room temperature 2 1/2 teaspoons sea salt For the banana pudding: 4 cups whole milk 1 (3.4-ounce) box instant vanilla pudding 1 (3.4-ounce) box instant banana pudding 1 (8-ounce) package cream cheese, softened 1 (14-ounce) can sweetened condensed milk 1 cup cold heavy cream 6 large bananas, sliced Nilla Wafers or shortbread cookies (See Kelly’s Notes) Directions: Make the salted caramel: Sprinkle the sugar in an even layer in a medium heavy-bottomed saucepan set over medium-high heat. Using a heatproof rubber spatula, stir the sugar until it begins to melt and darken in color, about 10 minutes. (If chunks form, continue stirring until they dissolve.) Stop stirring and let the sugar cook, undisturbed, until it turns amber in color, about 5 minutes. Remove the melted sugar from the heat and whisk in the butter until combined, then slowly and carefully whisk in the heavy cream. (It will bubble vigorously.) Stir in the sea salt then transfer the caramel to a glass container to cool while you prepare the pudding. Make the banana pudding: In a large bowl, whisk together the milk with the instant vanilla and banana pudding mixes. In a separate medium bowl, stir together the cream cheese and condensed milk. In the bowl of a stand mixer fitted with the whisk attachment, whisk the cold heavy cream on high speed until stiff peaks form. Fold the whipped cream into the cream cheese mixture. Stir the cream cheese mixture into the pudding until well combined. Refrigerate the pudding until ready to serve. When ready to serve, place a layer of Nilla Wafers on the bottom of your serving dish, and then top the wafers with a layer of the pudding, followed by a layer of sliced bananas and a drizzle of the salted caramel sauce. Repeat the layers as needed. (See Kelly’s Notes.) Kelly’s Notes: The amount of Nilla Wafers you will need depends on how you serve the pudding. You can serve the pudding in a 13-by-9-inch baking dish, or make individual banana puddings in your desired serving dishes, such as mason jars, tall glasses or ramekins. When making caramel, it’s really important to use a heavy-bottomed saucepan and to never turn your back on the sugar. It can change from amber to black in a second! This recipe will yield about 1 cup of caramel. Use a portion of it with the pudding and save the rest, stored in an airtight container in the fridge, for sundaes … or for eating by the spoonful.

Banana Pudding with Salted Caramel Sauce

Yield: 12 servings

Prep Time: 30 min

Cook Time: 15 min

Ingredients:

For the salted caramel:

1 cup sugar
6 Tablespoons unsalted butter, at room temperature and cubed
1/2 cup heavy cream, at room temperature
2 1/2 teaspoons sea salt

For the banana pudding:

4 cups whole milk
1 (3.4-ounce) box instant vanilla pudding
1 (3.4-ounce) box instant banana pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 cup cold heavy cream
6 large bananas, sliced
Nilla Wafers or shortbread cookies (See Kelly’s Notes)

Directions:

Make the salted caramel:

Sprinkle the sugar in an even layer in a medium heavy-bottomed saucepan set over medium-high heat. Using a heatproof rubber spatula, stir the sugar until it begins to melt and darken in color, about 10 minutes. (If chunks form, continue stirring until they dissolve.) Stop stirring and let the sugar cook, undisturbed, until it turns amber in color, about 5 minutes.

Remove the melted sugar from the heat and whisk in the butter until combined, then slowly and carefully whisk in the heavy cream. (It will bubble vigorously.) Stir in the sea salt then transfer the caramel to a glass container to cool while you prepare the pudding.

Make the banana pudding:

In a large bowl, whisk together the milk with the instant vanilla and banana pudding mixes.

In a separate medium bowl, stir together the cream cheese and condensed milk.

In the bowl of a stand mixer fitted with the whisk attachment, whisk the cold heavy cream on high speed until stiff peaks form.

Fold the whipped cream into the cream cheese mixture.

Stir the cream cheese mixture into the pudding until well combined. Refrigerate the pudding until ready to serve.

When ready to serve, place a layer of Nilla Wafers on the bottom of your serving dish, and then top the wafers with a layer of the pudding, followed by a layer of sliced bananas and a drizzle of the salted caramel sauce. Repeat the layers as needed. (See Kelly’s Notes.)

Kelly’s Notes:

The amount of Nilla Wafers you will need depends on how you serve the pudding. You can serve the pudding in a 13-by-9-inch baking dish, or make individual banana puddings in your desired serving dishes, such as mason jars, tall glasses or ramekins.

When making caramel, it’s really important to use a heavy-bottomed saucepan and to never turn your back on the sugar. It can change from amber to black in a second!

This recipe will yield about 1 cup of caramel. Use a portion of it with the pudding and save the rest, stored in an airtight container in the fridge, for sundaes … or for eating by the spoonful.

(Source: justataste.com)

Apr 28

PTT:  I bet if you grilled the shrimp, they would be really good, too! Shrimp Tacos 1 lb of frozen shrimp, defrosted, peeled, & deveined 6 oz fat free Greek yogurt ¼ cup chopped cilantro 2 tbsp fresh lime juice ½ tsp cayenne pepper ½ a head of cabbage, thinly sliced (about 5 cups) 8 corn tortillas 4 tsp extra virgin olive oil Salt and pepper to taste Directions Heat tortillas over medium heat in a dry skillet until warm and starting to form small brown spots. Set aside on a plate covered with a clean kitchen towel. Mix yogurt, cayenne, lime juice, cilantro, & salt in a small bowl, set aside. Heat two teaspoons of olive oil in a medium non-stick skillet and add cabbage. Cook for about four minutes or until the cabbage is just barely wilted. Season with salt and pepper and set aside. Cut shrimp into thirds, so you have little bite size pieces. Sauté in two teaspoons of olive oil and season with salt, pepper and a dash of cayenne pepper over medium heat just until done. They cook up in just a few minutes… so be sure to watch them! Build your taco! Place a scoop of cabbage on the warmed tortillas taco, then top with shrimp, and cilantro sauce… enjoy!

PTT:  I bet if you grilled the shrimp, they would be really good, too!

Shrimp Tacos

1 lb of frozen shrimp, defrosted, peeled, & deveined
6 oz fat free Greek yogurt
¼ cup chopped cilantro
2 tbsp fresh lime juice
½ tsp cayenne pepper
½ a head of cabbage, thinly sliced (about 5 cups)
8 corn tortillas
4 tsp extra virgin olive oil
Salt and pepper to taste

Directions

Heat tortillas over medium heat in a dry skillet until warm and starting to form small brown spots. Set aside on a plate covered with a clean kitchen towel.

Mix yogurt, cayenne, lime juice, cilantro, & salt in a small bowl, set aside.

Heat two teaspoons of olive oil in a medium non-stick skillet and add cabbage. Cook for about four minutes or until the cabbage is just barely wilted. Season with salt and pepper and set aside.

Cut shrimp into thirds, so you have little bite size pieces. Sauté in two teaspoons of olive oil and season with salt, pepper and a dash of cayenne pepper over medium heat just until done. They cook up in just a few minutes… so be sure to watch them!

Build your taco! Place a scoop of cabbage on the warmed tortillas taco, then top with shrimp, and cilantro sauce… enjoy!

(Source: keyingredient.com)

Cream Cheese Coffee Cake Ingredients:For the filling: Two 8 oz. packages cream cheese, softened (light or regular)   I used regular ½ cup sugar ½ teaspoon vanilla extract 1 large egg For the cake: 3 cups all-purpose flour 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon salt ½ cup (1 stick) unsalted butter, softened 1 cup sugar 4 large eggs 1 teaspoon vanilla extract 1 cup sour cream (light or regular) For the streusel topping: ¼ cup sugar ¼ cup flour 3 tablespoons butter, chilled and cubed For the glaze: ¼ cup confectioners’ sugar 1 ½ teaspoons milk Directions: Preheat oven to 350F.  Grease/flour or spray a 9 x 13 cake pan. Set aside. Make the filling:  In the bowl of an electric mixer fitted with the paddle, mix together the cream cheese, sugar, egg and vanilla on medium-low speed until creamy.  Set aside for the filling.  (If you have 1 bowl and paddle, you will need to put this mixture in a separate bowl, and wash them to use to make the cake batter) Make the cake batter:  In medium bowl, stir together flour, baking powder, baking soda and salt until well combined. Set aside. In the bowl of an electric mixer fitted with the paddle, cream together the butter and sugar on medium-low speed.  Add eggs one at a time.  Add the vanilla extract.  Slowly pour in the flour mixture alternating with the sour cream until it is all combined. Spread half of the batter into the prepared cake pan with a spatula.  Spread the cream cheese filling evenly on top. Top with remaining cake batter and smooth with a spatula.  Using a butter knife, gently swirl in the batter. Make the topping:  Add the sugar, flour and chilled butter in a small bowl.  Stir using a fork or pastry blender until the mixture is crumbly.  Sprinkle the streusel on top of cake batter. Bake for 40-45 minutes until a cake tester inserted in the center comes out clean.  Cool on a rack. To make the glaze:  In a small bowl, combine confectioners’ sugar and milk until creamy.  Drizzle over cake.

Cream Cheese Coffee Cake

Ingredients:
For the filling:


For the cake:


For the streusel topping:


For the glaze:



Directions:

  1. Preheat oven to 350F.  Grease/flour or spray a 9 x 13 cake pan. Set aside.
  2. Make the filling:  In the bowl of an electric mixer fitted with the paddle, mix together the cream cheese, sugar, egg and vanilla on medium-low speed until creamy.  Set aside for the filling.  (If you have 1 bowl and paddle, you will need to put this mixture in a separate bowl, and wash them to use to make the cake batter)
  3. Make the cake batter:  In medium bowl, stir together flour, baking powder, baking soda and salt until well combined. Set aside.
  4. In the bowl of an electric mixer fitted with the paddle, cream together the butter and sugar on medium-low speed.  Add eggs one at a time.  Add the vanilla extract.  Slowly pour in the flour mixture alternating with the sour cream until it is all combined.
  5. Spread half of the batter into the prepared cake pan with a spatula.  Spread the cream cheese filling evenly on top. Top with remaining cake batter and smooth with a spatula.  Using a butter knife, gently swirl in the batter.
  6. Make the topping:  Add the sugar, flour and chilled butter in a small bowl.  Stir using a fork or pastry blender until the mixture is crumbly.  Sprinkle the streusel on top of cake batter.
  7. Bake for 40-45 minutes until a cake tester inserted in the center comes out clean.  Cool on a rack.
  8. To make the glaze:  In a small bowl, combine confectioners’ sugar and milk until creamy.  Drizzle over cake.

(Source: recipefirst.info)

Brisket & Brie Quesadillas with Mango Barbecue Sauce Tacos or quesadillas loaded with sliced brisket, brie, monterrey Jack, and topped with a mango barbecue sauce. Ingredients Brisket 3 lb brisket Salt Ground black pepper 1 Tbsp chili powder 3 cloves garlic, minced 16 oz Dublin Dr. Pepper (made with real sugar) Mango Barbecue Sauce 1 1/2 Tbsp olive oil 1 medium yellow onion, chopped (about 3/4 – 1 cup) 1 clove garlic, minced 1/2 cup ketchup 2 Tbsp lemon juice 1 1/2 Tbsp Worcestershire sauce 1 1/2 tsp Creole (spicy brown) mustard Salt Pepper 1/4 cup mango chutney (1/4 cup homemade or purchased) Quesadillas 8 8-in flour tortillas 8 oz brie, thinly sliced 1 cup monterrey jack, shredded olive oil or cooking spray, to brush tortillas cilantro, for garnish (optional) Instructions To make the brisket: Rub the meat with salt, pepper, chili powder, and garlic. Place brisket in the crockpot and pour the Dr. Pepper over the top. Cook on low for 8 hours. Remove from the crockpot and let rest for 15 minutes. Slice against the grain (1/8-1/4 inch thick). To make the barbecue sauce: Heat olive oil in a 2-qt sauce pan. Saute onions for 5 minutes. Add garlic and cook until fragrant. Stir in the remaining ingredients and simmer for 5 minutes. Transfer to a blender or food processor and run until smooth. To assemble the quesadillas: Heat a griddle or large pan over medium-high. Lay out the tortillas. Divide the meat, brie, and monterrey jack between the tortillas, placing the meat and cheese on half of the tortilla. Top with a spoonful or two of barbecue sauce and fold the other half over. Place on the heated grill (brushing the tortilla with oil or cooking spray will prevent sticking). Cook until the bottom is crisp and flip over. Remove from heat and cut into 2-3 wedges. Serve with extra barbecue sauce.

Brisket & Brie Quesadillas with Mango Barbecue Sauce

Tacos or quesadillas loaded with sliced brisket, brie, monterrey Jack, and topped with a mango barbecue sauce.

Ingredients

Instructions

  1. To make the brisket: Rub the meat with salt, pepper, chili powder, and garlic.
  2. Place brisket in the crockpot and pour the Dr. Pepper over the top.
  3. Cook on low for 8 hours.
  4. Remove from the crockpot and let rest for 15 minutes.
  5. Slice against the grain (1/8-1/4 inch thick).
  6. To make the barbecue sauce: Heat olive oil in a 2-qt sauce pan.
  7. Saute onions for 5 minutes.
  8. Add garlic and cook until fragrant.
  9. Stir in the remaining ingredients and simmer for 5 minutes.
  10. Transfer to a blender or food processor and run until smooth.
  11. To assemble the quesadillas: Heat a griddle or large pan over medium-high.
  12. Lay out the tortillas. Divide the meat, brie, and monterrey jack between the tortillas, placing the meat and cheese on half of the tortilla.
  13. Top with a spoonful or two of barbecue sauce and fold the other half over.
  14. Place on the heated grill (brushing the tortilla with oil or cooking spray will prevent sticking).
  15. Cook until the bottom is crisp and flip over.
  16. Remove from heat and cut into 2-3 wedges. Serve with extra barbecue sauce.

Starbucks Lemon LoafLOAF1 1/2 cup(s) FLOUR1/2 teaspoon(s) BAKING SODA1/2 teaspoon(s) BAKING POWDER1/2 teaspoon(s) SALT3 EGGS1 cup(s) SUGAR2 tablespoon(s) BUTTER; Softened.1 teaspoon(s) VANILLA1 teaspoon(s) LEMON EXTRACT1/3 cup(s) LEMON JUICE1/2 cup(s) OIL LEMON ICING1 cup(s) POWDERED SUGAR; Plus 1 Tablespoon.2 tablespoon(s) WHOLE MILK; I Used 2%.1/2 teaspoon(s) LEMON EXTRACT_____ Combine flour, baking soda, baking powder and salt in a bowl.Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl.Pour wet ingredient into the dry ingredients and blend until smooth.Add oil and mix well.Pour batter into a well greased 9x5-inch loaf pan.Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean.Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed.When the loaf is cool, remove it from pan and frost the top with the icing.Let the icing set up before slicing.

Starbucks Lemon Loaf
LOAF
1 1/2 cup(s) FLOUR
1/2 teaspoon(s) BAKING SODA
1/2 teaspoon(s) BAKING POWDER
1/2 teaspoon(s) SALT
3 EGGS
1 cup(s) SUGAR
2 tablespoon(s) BUTTER; Softened.
1 teaspoon(s) VANILLA
1 teaspoon(s) LEMON EXTRACT
1/3 cup(s) LEMON JUICE
1/2 cup(s) OIL
 
LEMON ICING
1 cup(s) POWDERED SUGAR; Plus 1 Tablespoon.
2 tablespoon(s) WHOLE MILK; I Used 2%.
1/2 teaspoon(s) LEMON EXTRACT
_____
 

Combine flour, baking soda, baking powder and salt in a bowl.
Use a mixer to blend together the eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl.
Pour wet ingredient into the dry ingredients and blend until smooth.
Add oil and mix well.
Pour batter into a well greased 9x5-inch loaf pan.
Bake at 350 degrees for 45 minutes or until a toothpick stuck into center of the cake comes out clean.
Make the lemon icing by combining all the icing ingredients in a small bowl with an electric mixer on low speed.
When the loaf is cool, remove it from pan and frost the top with the icing.
Let the icing set up before slicing.

(Source: pinterest.com)

Apr 22

Vodka Red Bull Jello Shots Recipe Servings: 24 shots Ingredients 1 can Red Bull (regular or sugar free) 1 1/2 packages Knox powdered gelatin 1 cup vodka of choice 24 cherries with stems 1 bite-size squares 24-cavity silicon mold, (they have these at Michael’s) Directions:  Prepare your molds by spraying them with cooking spray or coconut oil lightly and cut your cherries in half and reserve for later. (This helps the cherries stand upright in the shots)  Pour 1 cup Red Bull into a medium sauce pan (should be almost the whole can). Sprinkle your 1 and 1/2 packets of gelatin on top (don’t stir) and let it sit for 2 minutes to activate the gelatin.  Turn on low heat and stir in the gelatin until it all dissolves. Let the Red Bull get to a light boil and turn off the heat. Let it cool slightly and then add your cup of vodka. Pour half of your Red Bull jello mixture into your molds (or pan) let refrigerate and harden (about 2 hours). Place one cherry in each mold (or spread out an inch apart on in a pan) with the stem side up and cut side down, upright.  Top with the rest of the jello mixture gently, not disturbing the upright cherries. Let refrigerate over night. Carefully, take a butter knife and edge around each mold to help release the shot. Pop them out and serve.  Tip: Lightly grease your serving tray with cooking spray or coconut oil before serving so the shots don’t stick and break when people try to pick them up by the cherry stem.

Vodka Red Bull Jello Shots Recipe

Servings: 24 shots

Ingredients

1 can Red Bull (regular or sugar free)
1 1/2 packages Knox powdered gelatin
1 cup vodka of choice
24 cherries with stems
1 bite-size squares 24-cavity silicon mold, (they have these at Michael’s)
Directions: 
  1. Prepare your molds by spraying them with cooking spray or coconut oil lightly and cut your cherries in half and reserve for later. (This helps the cherries stand upright in the shots) 
  2. Pour 1 cup Red Bull into a medium sauce pan (should be almost the whole can). Sprinkle your 1 and 1/2 packets of gelatin on top (don’t stir) and let it sit for 2 minutes to activate the gelatin. 
  3. Turn on low heat and stir in the gelatin until it all dissolves. Let the Red Bull get to a light boil and turn off the heat. Let it cool slightly and then add your cup of vodka.
  4. Pour half of your Red Bull jello mixture into your molds (or pan) let refrigerate and harden (about 2 hours). Place one cherry in each mold (or spread out an inch apart on in a pan) with the stem side up and cut side down, upright. 
  5. Top with the rest of the jello mixture gently, not disturbing the upright cherries. Let refrigerate over night. Carefully, take a butter knife and edge around each mold to help release the shot. Pop them out and serve. 

Tip: Lightly grease your serving tray with cooking spray or coconut oil before serving so the shots don’t stick and break when people try to pick them up by the cherry stem.

(Source: foodrepublic.com)

Crab Cake Sliders with Spicy Mayo Yield: Makes about 15 sliders Ingredients: Crab Cakes: 1 pound crabmeat (I used Bumble Bee fancy lump crabmeat) 1/2 red bell pepper, small diced 5 scallions, finely sliced 2 garlic cloves, minced 1/2 lemon, juiced 1/2 cup finely crushed crackers or panko breadcrumbs 1/4 cup mayonnaise 1 large egg 2 teaspoons Worcestershire sauce 1 teaspoon dry ground mustard 1 teaspoon onion powder 1 teaspoon salt Dash cayenne pepper For Cooking & Serving: Olive oil 15 slider buns or halved dinner rolls 1/2 cup spinach, arugula or sprouts for topping Spicy Mayo: 1/2 cup mayonnaise 1 1/2 Tbsp. lemon juice (from about 1/4 lemon) 1 1/2 Tbsp. chili sauce, such as Sriracha 1/4 tsp. kosher salt 1/8 tsp. freshly ground black pepper Directions: Prepare a large baking sheet lined with foil or parchment paper. In a large bowl, combine all crab cake ingredients. Mix ingredients with your hands. Shape into small patties and place on the baking sheet. Cover with plastic wrap and refrigerate until ready to cook. (Can be made 1 day ahead) Meanwhile, make your spicy mayo. Combine all ingredients in a small bowl and stir to blend. Cover and refrigerate until ready to use. (Can be made 1 day ahead) When ready to cook crab cakes, drizzle about 1 1/2 Tbsp. oil in a large skillet over medium-high heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, 4-5 minutes per side. Carefully flip crab cakes and fry on other side until golden brown, another 4 minutes. Place sliders onto buns. Top with mayo and greens, and serve.

Crab Cake Sliders with Spicy Mayo

Yield: Makes about 15 sliders

Ingredients:

Crab Cakes:

1 pound crabmeat (I used Bumble Bee fancy lump crabmeat)

1/2 red bell pepper, small diced

5 scallions, finely sliced

2 garlic cloves, minced

1/2 lemon, juiced

1/2 cup finely crushed crackers or panko breadcrumbs

1/4 cup mayonnaise

1 large egg

2 teaspoons Worcestershire sauce

1 teaspoon dry ground mustard

1 teaspoon onion powder

1 teaspoon salt

Dash cayenne pepper

For Cooking & Serving:

Olive oil

15 slider buns or halved dinner rolls

1/2 cup spinach, arugula or sprouts for topping

Spicy Mayo:

1/2 cup mayonnaise

1 1/2 Tbsp. lemon juice (from about 1/4 lemon)

1 1/2 Tbsp. chili sauce, such as Sriracha

1/4 tsp. kosher salt

1/8 tsp. freshly ground black pepper

Directions:

Prepare a large baking sheet lined with foil or parchment paper. In a large bowl, combine all crab cake ingredients. Mix ingredients with your hands. Shape into small patties and place on the baking sheet. Cover with plastic wrap and refrigerate until ready to cook. (Can be made 1 day ahead)

Meanwhile, make your spicy mayo. Combine all ingredients in a small bowl and stir to blend. Cover and refrigerate until ready to use. (Can be made 1 day ahead)

When ready to cook crab cakes, drizzle about 1 1/2 Tbsp. oil in a large skillet over medium-high heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, 4-5 minutes per side. Carefully flip crab cakes and fry on other side until golden brown, another 4 minutes.

Place sliders onto buns. Top with mayo and greens, and serve.

(Source: thecomfortofcooking.com)

Pear, Walnut, and Ricotta Crostini 1 1/4 cups ricotta cheese Pear slices Walnut pieces Coarse salt and ground pepper Honey Directions Divide ricotta cheese among crostini. Top each piece with several ripe pear slices and some walnut pieces. Season with salt and pepper and drizzle each with honey. Serve immediately.

Pear, Walnut, and Ricotta Crostini

Directions

  1. Divide ricotta cheese among crostini. Top each piece with several ripe pear slices and some walnut pieces. Season with salt and pepper and drizzle each with honey. Serve immediately.

(Source: hhttp)