Monday, February 23, 2015

Imitation Crab Dip

1 lb. imitation crab
Dip without pureeing
1 c. pepperjack cheese, grated
3/4 c. mayonnaise
1/4 c. Parmesan, shredded
1 tsp. garlic powder
2 1/2 Tbsp. Worcestershire sauce
2 Tbsp. lemon juice
1 1/2 tsp. Frank's hot sauce
1/2 tsp. dry mustard
salt and pepper to taste

Preheat oven to 325 F.

Add all ingredients to a food processor. Process until the crab meat is pureed.

Pour into a baking dish. Bake for 40 minutes.

Serve hot with bread or crackers.

Super easy and good for a party!

Here's a link to the recipe I adapted:

Sunday, February 8, 2015

Irish Cream Cookies with White Chocolate

8 oz. flour
1/2 tsp. baking powder
1/2 tsp. salt
10 Tbsp. butter, room temperature
3 oz. sugar
3 oz. brown sugar
1 egg
1/4 c. Irish cream
3 1/2 oz. white chocolate, chopped

Line 2 baking sheets with parchment paper.

In a bowl, sift the flour, baking powder, and salt together. Set aside.

In a large bowl, cream the butter and sugars together on high speed.

Add in the egg. Beat on low speed.

Add in the Irish cream. Beat on low speed until mixed in.

Slowly add in the flour mixture.

Add in the chopped white chocolate. Stir until just combined.

Using small scoops, portion out the cookies. Chill 15 minutes.

Preheat the oven to 350 F.

Bake 12-16 minutes.

Makes about 2 dozen cookies.

Here's the site where I found the original recipe: