Crab Meat Pie

This is a great snow day recipe for all my Maryland Crab fans!

CRAB MEAT PIE

7 1/2 oz. crab meat
1 c. finely chopped celery
2 tbsp. grated onion
2 tbsp. chopped green pepper
2 eggs, beaten
1 c. mayonnaise
1/2 c. bread crumbs
1/2 c. shredded Cheddar
1/4 tsp. salt
1 tbsp. lemon juice
Unbaked pie shell

Combine crab meat, celery, salt, onion, green pepper, mayonnaise, lemon juice, eggs and all but 2 tablespoons bread crumbs. Mix lightly. Turn into unbaked pie shell, sprinkle with reserved crumbs and Cheddar cheese. Bake 25 minutes in a 350 oven, or until firm and brown. Should be golden brown and fluff.

Parmesan Baked Pork Chops

Talk about taking pork chops to a whole new level, these were melt in your mouth delicious!

Parmesan Baked Pork Chops

4 boneless pork chops
1 T. olive oil
1 C. parmesan cheese (I used Kraft)
1 C. Italian bread crumbs
1 tsp. pepper
1 tsp. garlic powder


On a plate combine the last 4 ingredients. Rub the pork chops with olive oil and then dip (coat) each one in the cheese mixture. Press the mixture over the pork chops to make sure they are well covered in it. Line a pan with tin foil and spray with cooking spray. Place the pork chops on the pan and bake at 350 degrees for 40-45 minutes.

Peanut Butter Cookies

The Best Peanut Butter Cookies

Ingredients:
1 cup brown sugar, firmly packed
1 cup white sugar
2 sticks of margarine NOT butter or(1 cup Butter Flavor Crisco)
1 cup creamy peanut butter
1/2 teaspoon salt
2 large eggs
1 teaspoon vanilla
2 teaspoons baking soda
2 cups flour
1/2 cup or more granulated sugar to roll cookies in.

Don't make the fork prints in them as some do, they should
crackle and be like a sugar cookie.

Directions:
.1 Cream together the sugars, Margerine, peanut butter
.2 Add the eggs and vanilla.
.3 Sift the dry ingredients together and add gradually until
blended well
.4 Roll into tablespoon size balls
.5 Roll cookie dough balls into sugar
.6 Place on cookie sheets-
.7 Bake at 350° oven for 11-13
minutes.

Warm Chocolate Melting Cups

Warm Chocolate Melting Cups

“These cakes have become a favorite of our guests. They're always so surprised that these little desserts are so light and healthy.” Kissa Vaughn - Troy, Texas

10 ServingsPrep: 20 min. Bake: 20 min.

Ingredients

• 1-1/4 cups sugar, divided
• 1/2 cup baking cocoa
• 2 tablespoons all-purpose flour
• 1/8 teaspoon salt
• 3/4 cup water
• 3/4 cup plus 1 tablespoon semisweet chocolate chips
• 1 tablespoon brewed coffee
• 1 teaspoon vanilla extract
• 2 eggs
• 1 egg white
• 10 fresh strawberry halves, optional

Directions

• In a small saucepan, combine 3/4 cup sugar, cocoa, flour and salt.
• Gradually stir in water. Bring to a boil; cook and stir for 2
• minutes or until thickened. Remove from the heat; stir in the
• chocolate chips, coffee and vanilla until smooth. Transfer to a
• large bowl.
• 
  
• In another bowl, beat eggs and egg white until slightly thickened.
• Gradually add remaining sugar, beating until thick and
• lemon-colored. Fold into chocolate mixture.
• 
  
• Transfer to ten 4-oz. ramekins coated with cooking spray. Place
• ramekins in a baking pan; add 1 in. of boiling water to pan. Bake,
• uncovered, at 350° for 20-25 minutes or just until centers are

© Taste of Home 2014

2 of 2

Warm Chocolate Melting Cups (continued)

Directions (continued)

• set. Garnish with strawberry halves if desired. Serve immediately.
• Yield: 10 servings.
• 
  

Nutritional Facts: 1 each equals 197 calories, 6 g fat (3 g saturated fat), 42 mg cholesterol, 51 mg sodium, 37 g carbohydrate, 2 g fiber, 3 g protein.

Breakfast Biscuit Bake

Breakfast Bake

Ingredients

1/4 cup milk
5 eggs whisked
1 can refrigerated biscuits (I used the Pilsbury flakey kind)
6 green onions sliced
4 to 6 strips of bacon crumbled
1 cup cheddar cheese shredded

Directions

Combine whisked eggs and milk in a large bowl. Cut biscuits into quarters (using scissors) and stir into egg mixture. Let the biscuits soak in the egg mixture while you cook and crumble the bacon, slice the green onions, and shred the cheddar cheese. Add everything into the large bowl. Mix everything up and pour into a greased 9x13 baking dish. Bake at 350 degrees for 25 minutes. (make sure the eggs are no longer runny as each oven varies) Serve warm!

Beef and Barley Soup

Beef Barley Vegetable Soup

Rated: Submitted By: MARGOC Photo By: Dianne Prep Time: 20 Minutes Cook Time: 5 Hours 30 Minutes Ready In: 5 Hours 50 Minutes Servings: 10

"A chuck roast is cooked with barley and bay leaf in a slow cooker before it is cubed and added to a soup pot of simmering vegetables in a beef broth."

Ingredients:

1 (3 pound) beef chuck roast 1/2 cup barley 1 bay leaf 2 tablespoons oil 3 carrots, chopped 3 stalks celery, chopped 1 onion, chopped 1 (16 ounce) package frozen mixed vegetables

4 cups water 4 cubes beef bouillon cube 1 tablespoon white sugar 1/4 teaspoon ground black pepper 1 (28 ounce) can chopped stewed tomatoes salt to taste ground black pepper to taste

Directions:

1.	In a slow cooker, cook chuck roast until very tender (usually 4 to 5 hours on High, but can vary with different slow cookers). Add barley and bay leaf during the last hour of cooking. Remove meat, and chop into bite-size pieces. Discard bay leaf. Set beef, broth, and barley aside.
2.	Heat oil in a large stock pot over medium-high heat. Saute carrots, celery, onion, and frozen mixed vegetables until tender. Add water, beef bouillon cubes, sugar, 1/4 teaspoon pepper, chopped stewed tomatoes, and beef/barley mixture. Bring to boil, reduce heat, and simmer 10 to 20 minutes. Season with additional salt and pepper to taste.

ALL RIGHTS RESERVED © 2014 Allrecipes.com

Printed from Allrecipes.com 2/2/2014

Slow Cooker Ham and Potato Soup

Hash Browns with Ham

Convenient grocery store items like frozen hash browns and a can of chicken soup make this an easy-to-make dish. Both kids and adults love it because it's super tasty and chock full of cheese.—lightningbug, Taste of Home Online Community

8 ServingsPrep: 15 min. Cook: 3-1/4 hours

Ingredients

• 1 package (32 ounces) frozen cubed hash brown potatoes, thawed
• 1 cup cubed fully cooked ham
• 1 small onion, chopped
• 2 cups (8 ounces) shredded cheddar cheese, divided
• 1 can (14-3/4 ounces) condensed cream of chicken soup, undiluted
• 1/2 cup butter, melted
• 1 cup (8 ounces) Daisy Brand® Sour Cream

Directions

• In a 3-qt. slow cooker, combine the potatoes, ham, onion and 1 cup
• cheese. Combine soup and butter; pour over potato mixture. Cover and
• cook on low for 3-4 hours or until potatoes are tender.
• 
  
• Stir in sour cream. Sprinkle with remaining cheese. Cover and cook
• for 15 minutes or until cheese is melted. Yield: 8 servings.