New Design, New Functionality

As you may have noticed, the site has a new design and a new functionality. I’ve moved it over to more of a blog functionality to assist with putting up timely updates and more reader interaction. The best part about moving to this format is that you can subscribe to updates and and get new recipes right in your favorite feed reader or email.

So poke around and check things out. Please feel free to leave feedback!

Crab Cocktail Dip

Submitted by AnyasMom
Serves 6-8


1 bottle cocktail sauce 16 oz. cream cheese
2 cans white lump crab meat, drained ½ tsp Worcestershire sauce
½ tsp garlic powder ¼ c. mayonnaise


  1. Mix all ingredients except cocktail sauce. 
  2. Spread onto a plate & pour cocktail sauce over the mixture, about half the bottle or more if you like; spread evenly. 
  3. Keep chilled until ready to serve. 
  4. Great with crackers, tortilla chips, or pita bread.

Hot Crab Dip

Yields About 5 c.


½ c. milk 1/3 c. salsa
3 pkg (8 oz each) cream cheese, cubed 2 pkg (8 oz each) imitation crab meat, flaked
1 c. thinly sliced green onions 1 c an (4 oz) chopped green chilies


  1. Combine milk & salsa. Transfer to a slow cooker coated with nonstick cooking spray. 
  2. Stir in cream cheese, crab, onions & chilies. Cover & cook on low for 3-4 hours, stirring ever 30 minutes. 
  3. Serve with assorted crackers or sourdough baguette slices.

Deviled Eggs

Submitted by Trish
Servings 6-8


6 eggs 1 tsp white vinegar
1 tbsp mayonnaise ¼ tsp prepared mustard
1 tsp paprika salt & pepper to taste


  1. deviled eggs by freakgirl on FlickrPlace eggs in a pot of salted water. Bring the water to a boil, & let eggs cook in boiling water until they are hard boiled, approximately 10-15 minutes. Drain eggs & let cool.
  2. Once cool, remove the shell, cut the eggs in half lengthwise & scoop out the yolks.
  3. Place the yolks in a medium-size bowl & mash them. Blend in vinegar, mayonnaise, mustard, salt & pepper. You may need to add more mayonnaise to hold the mixture together, but it should be slightly dry.
  4. Carefully put the egg yolk mixture back into the egg whites, but do not pack them. There will be enough mixture so the whites are overfilled. 
  5. Sprinkle with paprika.

Smoked Salmon Mousse

Submitted by Carli


12 oz. Smoked Salmon 8 oz. cream cheese
1/3 c. finely chopped onion 1 clove minced garlic
2 tbsp sour cream 3 tbsp melted butter
1 tbsp lemon juice Dash of Tabasco sauce


  1. Process all ingredients in a food processor until smooth mousse. 
  2. Chill until serving.