Look, we're all big cheeseballs over something. Why not over crab? Mmm, crab!
CRAB CHEESEBALL
½ lb. crabmeat, coarsely chopped
2 teaspoons onions, finely minced
2 teaspoons Dijon mustard
pinch cayenne
sprinkle of salt
8 oz. softened cream cheese
⅔ cup walnuts, finely chopped
Mix together everything except walnuts, stirring until all ingredients are well incorporated. Dump cheese mixture on waxed paper, using the paper to form the cheese into a ball, then roll cheeseball in nuts. Serve with crackers.
Makes 1 cheesy cheeseball for appetizer goodness.
Contributor: Karin Buck
Showing posts with label cheese. Show all posts
Showing posts with label cheese. Show all posts
Sunday, October 26, 2014
Friday, October 10, 2014
Cream Cheese Pie
I bet you gained a pound or two just reading that. Oh well.
CREAM CHEESE PIE
Graham cracker crust:
1 sleeve graham crackers, crushed
2 tablespoons sugar
¼ cup melted butter
Filling:
12 oz. cream cheese, very soft
2 eggs
¾ cup sugar
1 teaspoon vanilla extract
2 teaspoons lemon or orange zest, grated
Topping:
1½ cups sour cream
¼ cup sugar
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Combine ingredients for graham cracker crust and press into 9" pie plate. Refrigerate crust.
In a bowl, combine filling ingredients and mix with an electric mixer at medium speed until smooth. Turn into chilled pie crust and bake 35 minutes.
Combine ingredients for topping and mix well. Spread topping on top of pie and bake another 10 minutes.
Allow pie to cool on wire rack, then chill well several hours or overnight. Top with fresh fruit or lingonberry preserves (oh my yes) and serve. Probably makes 8-10 servings, depending on how you cut it.
Contributor: Karin Buck
CREAM CHEESE PIE
Graham cracker crust:
1 sleeve graham crackers, crushed
2 tablespoons sugar
¼ cup melted butter
Filling:
12 oz. cream cheese, very soft
2 eggs
¾ cup sugar
1 teaspoon vanilla extract
2 teaspoons lemon or orange zest, grated
Topping:
1½ cups sour cream
¼ cup sugar
1 teaspoon vanilla extract
Preheat oven to 350 degrees. Combine ingredients for graham cracker crust and press into 9" pie plate. Refrigerate crust.
In a bowl, combine filling ingredients and mix with an electric mixer at medium speed until smooth. Turn into chilled pie crust and bake 35 minutes.
Combine ingredients for topping and mix well. Spread topping on top of pie and bake another 10 minutes.
Allow pie to cool on wire rack, then chill well several hours or overnight. Top with fresh fruit or lingonberry preserves (oh my yes) and serve. Probably makes 8-10 servings, depending on how you cut it.
Contributor: Karin Buck
Sunday, September 14, 2014
Bleu Cheese Salad Dressing
It's not blue, it's BLEU! Which makes it CEULER!
BLEU CHEESE SALAD DRESSING
2 cups mayonnaise
1 small onion, grated
1 medium-sized clove garlic, pressed
¼ cup apple cider vinegar
1 cup evaporated milk
1 teaspoon dried parsley flakes
3 - 4 oz. Gorgonzola, Roka or other blue cheese, crumbled
Mix everything together, stick it in a container and cool it in the fridge. Easy peasy. Makes about 1 quart dressing, to be used on green salads, with crudités and other vegetables.
(Take that, Ranch.)
BLEU CHEESE SALAD DRESSING
2 cups mayonnaise
1 small onion, grated
1 medium-sized clove garlic, pressed
¼ cup apple cider vinegar
1 cup evaporated milk
1 teaspoon dried parsley flakes
3 - 4 oz. Gorgonzola, Roka or other blue cheese, crumbled
Mix everything together, stick it in a container and cool it in the fridge. Easy peasy. Makes about 1 quart dressing, to be used on green salads, with crudités and other vegetables.
(Take that, Ranch.)
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