I decided that this year I would try to make two new recipes every month. Here we are at the end of the month and I hadn't made a single new one. On Monday night, I had book club, so thought that would be a good time to try something new. You know I only post the ones that are good, so you might want to give these a try.
Maryland Crab Dip
4 oz. cream cheese, softened
1/4 cup sour cream
1 tsp. Worcehstershire sauce
1/2 tsp. dry mustard
1/8 tsp. seafood seasoning
Few dashes of hot pepper sauce
3 green onions, chopped, divided
1 can crabmeat, drained, flaked
3/4 cup Kraft shredded Triple Cheddar Cheese with a Touch of Philadelphia, divided
Beat first 7 ingredients in medium bowl with mixer until creamy.
Reserve 1 tsp. onions. Add remaining onions crabmeat and 1/2 cup shredded cheese to cream cheese mixture; mix well. Spoon into a microwaveable bowl.
Microwave on HIGH for 3 minutes or until heated through, stirring after 1 1/2 minutes. Top with remaining cheese and onions.
Serve on Ritz crackers. (I used Wheat Thins.)
Sandy's Mascarpone Cupcakes with Strawberry Glaze
8 oz. mascarpone cheese at room temperature
2 egg whites
1/4 cup oil
1 box white cake mix
1/3 cup frozen strawberries thawed and drained
2 1/2 cups confectioner's sugar
Preheat oven to 350 degrees. Line muffin tins with paper liners. In large blow combine the mascarpone, egg whites, and vegetable oil. Beat until creamy. Add cake mix and 1 cup water and mix until smooth---about 3 minutes. Fill liners to just below the rim. Bake until puffed and golden---18-20 minutes. Cool slightly in tins. Then transfer to wire rack and cool completely.
Puree strawberries in food processor. Sift the confectioner's sugar and put in medium bowl. Pour in strawberry puree and whisk until smooth. Spoon over tops of cupcakes.
Chicken Ranch Roll-Ups
4 chicken breasts, cooked and shredded
1-8 oz. package cream cheese, softened
2 cups Kraft Triple Cheddar with a touch of cream cheese
1 pkg. ranch dressing mix
1 tube crescent rolls
Preheat oven to 350 degrees. Boil chicken breasts and shred (I add onion and celery, salt and pepper to the water to add flavor). In large mixing bowl, add remaining ingredients. Unroll crescent rolls and place a large spoonful of cream cheese mixture on the wide part of each crescent, using about 1/8 of the mixture on each crescent (about the size of a tennis ball). Roll up crescents and place on ungreased cookie sheet. Bake for 20-25 minutes or until golden brown. Don't worry, it will not run all over the cookie sheet. It stays in a ball.
And there you have not 2, but 3 new recipes for January! Enjoy.
I think I made a couple of resolutions without even realizing it.