Spicy Crab Cakes Recipe

Ingredients:

  • 2 lg. eggs
  • 1/2 lb. fresh lump crabmeat
  • 1 c. ricotta cheese
  • 1 c. (4 oz.) shredded Monterey Jack
  • cheese with jalapenos
  • 3 tbsp. snipped chives
  • 3/4 c. fine seasoned dry bread crumbs
  • 1/4 c. salad oil
  • 1 (7 oz.) jar roasted red peppers,
  • drained
  • 1/3 c. mayonnaise

 Directions

In medium bowl, whisk eggs until blended. Stir in crab, cheeses, chives and 1/4 cup bread crumbs. Form heaping tablespoonfuls of crab mixture into 1/4 inch thick cakes; on sheet of waxed paper, coat cakes with remaining bread crumbs. Preheat oven to 325 degrees. Line baking sheet with paper towels. In large skillet, heat oil over medium-high heat. In hot oil, fry crab cakes, a few at a time, until golden on both sides, about 3 minutes in all. As cakes cook, remove from pan, drain on prepared baking sheet and keep warm in oven. In food processor, process red peppers with mayonnaise until smooth. Serve with crab cakes. 12 servings.
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Friendship Cake Recipe

 Ingredients:
  • 1 c. greetings
  • 1/2 c. smiles
  • 1 lg. hug
  • 2/3 c. love
  • 1 tsp. sympathy
  • 2 c. hospitality
 Directions

Cream greeting and smiles thoroughly. Add hugs separately. Slowly stir in love. Sift sympathy and hospitality and fold in carefully. Bake in warm heart. Serve often.
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Mushroom Phyllo Tarts Recipe

 Ingredients:
  • 3/4 c. dairy sour cream
  • 1 (3 oz.) pkg. cream cheese, softened
  • 1/4 c. dry bread crumbs
  • 1 tbsp. dried dill weed
  • 1/2 tsp. salt
  • 1-2 tbsp. lemon juice
  • 1 (4.5 oz.) jar Green Giant sliced mushrooms, drained
  • 1 garlic clove, minced
  • 1/2 c. butter or margarine
  • 8 (18 x 14 inch) frozen phyllo pastry sheets, thawed
  • 1 (4.5 oz.) jar Green Giant whole mushrooms, drained
 Directions

Heat oven to 350 degrees. In small bowl, combine sour cream, cream cheese, bread crumbs, dill weed, salt and lemon juice; blend well. Stir in sliced mushrooms. Set aside. To make garlic butter, in small skillet over low heat, cook garlic in butter until tender, stirring constantly. Coat 16 muffin cups with garlic butter. Set aside. Brush large cookie sheet with garlic butter. Unroll phyllo sheets; cover with plastic wrap or towel. Brush one phyllo sheet lightly with garlic butter; place on buttered cookie sheet. Brush second phyllo sheet lightly with garlic butter; place on top of first buttered sheet. Repeat with remaining phyllo sheets. With sharp knife, cut through all layers of phyllo sheets to make 16 rectangles. Lightly press each rectangle into garlic buttered muffin cup. Spoon heaping tablespoonful sour cream mixture into each cup. Top each with whole mushroom, pushing stem into filling. Drizzle with remaining garlic butter. Bake at 350 degrees for 18-20 minutes or until light golden brown.
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Cream Cheese (Roll-Ups) Recipe

Ingredients:
  • 1 large tortilla (I like to use the Trader Joe’s spinach flavored, but plain is also good!)
  • Tofutti cream cheese (I use plain, but you can use your favorite type)
  • 1 can black olives
  • 1 jalapeno (or spicy pepper of your choice)
Directions:
This is really really easy!
First, spread the tortilla on a flat surface. Take about half a container of Toffuti cream cheese (or less, or more, whatever you like) and spread it over the tortilla.
Second, open and drain the black olives. Take as many as you’d like (I use about 3-4 for one tortilla) and dice until very small, or pop in food processor until in tiny cubes. Sprinkle these evenly over the cream vegan tortilla.
Third, cut or process a couple of jalapeno (or whatever pepper) slices the same was as the olives. However much you use can, of course, depend on you and your guests’ tendency toward spiciness. Sprinkle these tiny bits over the cream cheese tortilla.
Finally, roll up the tortilla and cut into one inch pieces. If you’d like you can puncture each piece with a toothpick to keep them together and make consuming them easy for your guests.
If not serving right away, these can certainly be chilled!
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Kenyan Samosas Recipe


Ingredients:

  • 1 1/2 cups flour
  • 1 teaspoon salt
  • 4 tablespoons vegetable shortening
  • 6-7 tablespoons ice cold water
  • 1/4 cup oil plus oil for deep frying
  • 1/2 onion, minced
  • 5 russet potatoes, cooked till tender and peel
  • 1 cup peas
  • 1 cup cooked tender carrots
  • 2 teaspoons minced ginger
  • 2 teaspoons ground coriander
Directions:
Dough- Mix flour and salt and rub in shortening, as if you were making pie dough. Pour 5-6 tablespoons cold water and mix until it becomes kneadable. If needed, add the rest of the water. Knead for about 10 minutes until silky smooth, let rest for 1/2 hour.

Filling

Heat oil and add onions, ginger and coriander. Saut just until onions start to brown. Softly mash potatoes so that there are still some pieces. Sit in carrots, peas, and potatoes into onions and heat slightly.

Forming & Frying

Form 6 inch circles with dough and place filling into center. Moisten edges and seal in a crescent shape. Let dry uncovered for about a 1/2 hour. Heat the oil to 350 degrees and fry samosas in small batches until browned and heated through.
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Stuffed Mushrooms Recipe

Ingredients:
  • 1 package stuffer size mushrooms, or around 3 per person
  • 1/4 cup pesto
  • 1/8 cup vegan parmesan
  • 1/8 cup bread crumbs, plain
  • black pepper
  • olive oil
Directions:
Mix pesto, parmesan, and bread crumbs together to your desired consistency. Season with pepper. Stuff into mushrooms and place on a baking sheet, drizzle with olive oil. Bake at 350 for 20-25 min until mushrooms are tender.
You can use basil pesto, walnut pesto, even sundried tomato pesto is yummy
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