Sara Says: Instead of Crispix & Bite-Size Shredded Wheat, use 1 c. each Rice Chex, Corn Chex & Wheat Chex.
45 mins 1½ c. Crispix cereal 1½ c. animal crackers 1½ c. Honey bear-shaped crackers or cookies 1 c. Bite-Sized Shredded Wheat 1 c. miniature pretzels 3 tbsp brown sugar, light or dark ½ stick butter, cubed 1 tsp cinnamon, ground Pre-heat oven to 300°F. Grease an edged baking pan with butter or non-stick spray & set aside. In a saucepan or microwave-safe bowl, heat butter, brown sugar & cinnamon until butter is melted. Stir until blended. In a large bowl combine Crispix, animal crackers, & honey bear-shaped crackers or cookies. Toss to combine. Pour butter over mixture & toss to coat. Evenly spread mixture on the baking pan. Bake for 30 minutes, stirring every 10 minutes. Remove from heat & allow to cool to room temperature. Store in an air-tight container.
Photo Courtesy of
Lenore Edman on Flickr
Posted in Appetizers, Snacks |
Tagged animal crackers, Bite-Sized Shredded Wheat, brown sugar, butter, cinnamon, Crispix, Critter Crunch, dark brown sugar, Honey bear-shaped crackers, light brown sugar, miniature pretzels, Sara Brown |
Submitted by NutsOnTheNet.com
1 large egg white
¼ c. loosely packed light brown sugar
½ tsp vanilla extract
2 c. Zenobia
¼ c. sweetened coconut flakes
Preheat the oven to 250°F. Line a baking sheet with parchment paper.
Place the egg white in a medium sized stainless steel bowl & whisk until frothy. Add the brown sugar & vanilla & stir until smooth.
Add the pecans & coconut, if desired, & stir until well coated. Pour the mixture onto the prepared baking sheet & arrange in a single layer.
Set aside at least 30 minutes & up to two hours. Transfer to the oven & bake, stirring occasionally, for 1 hour.
Immediately loosen the nuts with a spatula & set aside to cool.
Posted in Appetizers, Confections, Dessert |
Tagged candy, candy coated pecans, coconut flakes, egg whites, light brown sugar, NutsOnTheNet.com, pecans, vanilla extract, Zenobia |
Submitted by The Crab Place
lump crab meat
2 large cucumbers, diced
1 tbsp lemon juice
¼ tsp salt
¼ tsp paprika
¼ tsp tarragon
2 tsp parsley flakes
1 c. sour cream
Combine cucumbers, lemon juice, salt, paprika, tarragon, & parsley in blender for 3 minutes.
Add sour cream to the mixture.
Mix well; refrigerate for 20 minutes or until chilled.
Place lump crab meat in cocktail dishes & chill until ready to serve, then pour dressing over crab dishes.
Chef’s Note: This recipe was the First Place winner in the 1971 National Hard Crab Derby in Crisfield, MD.
Posted in Appetizers |
Tagged crab, Crab Cocktail, cucumbers, lemon juice, lump crab meat, National Hard Crab Derby, paprika, parsley flakes, salt, sour cream, tarragon, The Crab Place |
Submitted by The Crab Place
Serves 6-8 Ingredients
1 pt. shucked oysters
4 c. all-purpose flour
1 c. cracker meal (or crushed crackers)
2 c. vegetable oil
2 tbsp butter
1 tbsp sea salt
Prepare the oysters. Combine the flour & cracker meal & dredge the oysters in the mixture. Let the oysters sit, refrigerated, for 20 minutes. Heat the oil to about 350°F on medium heat. Add in the butter (optional for flavor).
Fry the oysters until crispy, about 1-2 minutes per side. The oysters are done when they are golden brown & crispy. Transfer the fried oysters to a paper towel lined plate. Sprinkle with sea salt & serve hot with spicy cocktail sauce and lemon wedges.
Chef’s Note:This is a great recipe for the holidays and goes well as croutons on a salad or as part of the dressing in a Thanksgiving turkey!
Posted in Appetizers, Dinner, Seafood |
Tagged all-purpose flour, butter, cracker meal, Holiday Fried Oysters, lemons, oysters, sea salt, Thanksgiving, The Crab Place, vegetable oil |