Southern Crab Cakes

10 oz. fresh crabmeat (we use imitation)
1 c. fresh whole wheat bread crumbs, divided
1/4 c. chopped green onions
1/2 c. nonfat mayo
2 T. spicy brown mustard
1/4 t. hot pepper sauce
1 egg white, lightly beaten (I used the whole egg...)
2 t. olive oil
lemon wedges

Preheat oven to 350*. Combine crabmeat, breadcrumbs, and green onions. Add 1/4 c. mayo, 1 T. mustard, 1/2 t. pepper sauce and egg; mix well. Using 1/4 c. mixture per cake, shape eight 1/2 inch cakes.
You can either heat in a large skillet over medium heat with a little oil, or I baked them in the oven (they stay together much nicer) until crisp.
Dipping Sauce: combine remaining 1/4 c. mayo, 1 T. mustard and 1/4 t. pepper sauce in a small bowl.
Serve crab cakes warm with lemon wedges and dipping sauce.
Yum!

Peanut Butter Cookies

These are so Yummy (and ridiculously easy)- no reindeer accessories required:) We make these when we're in a pinch and need something to take...

1 egg
1 c. sugar
1 c. peanut butter
Can you believe that's it? You mix it all together and throw it in the oven at 350 for about 10 minutes (or so...) You'll be surprised how good they are for what they are! A little undercooked is best.

Pizza Cobbler

Ingredients:

• 1 tablespoon extra-virgin olive oil
• 1 cup chopped onion
• 2 cloves garlic, smashed and peeled
• One 8- to 10-ounce package sliced mushrooms
• 1½ cups tomato sauce
• ½ cup sliced black olives
• 2/3 cup sliced pepperoni
• 1 cup shredded mozzarella cheese
• One 7.5-ounce can refrigerated biscuits, separated and cut into quarters

Directions:

1. Preheat the oven to 400°. In a large skillet, combine the oil, onion and garlic and cook on medium-high heat, stirring occasionally, for 2 minutes. Add the mushrooms and cook until tender, about 5 minutes. Stir in the tomato sauce and olives and bring to a simmer.
2. Spread the sauce mixture in a greased 2-quart baking dish. Arrange the pepperoni in a single layer on top and sprinkle with the cheese. Top with the biscuit pieces. Bake until the cheese is bubbly and the biscuits are browned, about 15 minutes. Let cool for about 5 minutes before serving.

Variations:
Swap sausage for the pepperoni and red peppers for the mushrooms
Add 1/2 lb. beef, and some real bacon bits and use pizza sauce instead of tomato sauce
Veg out:
Replace the pepperoni with thawed frozen broccoli.

Campfire Foil Dinners

Yep, that's right... we went CAMPING this weekend, January. Yes, my kid has short sleeves on after dark and no coat. January. Loving Arizona. Right About Now:)

Ok, no pictures of the actual meal, but these two really LOVED it! I actually wanted to post this so I remember for next time that THIS is our favorite Foil Dinner recipe...

1 lb. hamburger
5 pototoes, cut into pieces
5 carrots, peeled and sliced
1 onion, sliced
1 can cream of chicken soup (if you like cream of mushroom, this would be good too, we just don't really like it...)
1 packet onion soup mix (4 Tablespoons, if using bulk like we do)
Montreal Steak Seasoning
sliced, fresh mushrooms
Brown hamburger, drain. Add onions and mushrooms, if desired (I have done this both ways: precooking the onions and adding them uncooked at the end, both are good.) Add Onion soup mix, cream of chicken soup, set aside.
Boil cut, peeled carrots and cut potatoes (we never peel them, but do what you feel good about)! We used our pressure cooker and did it in 3 minutes, but if you want to boil them, go right ahead!
On a square of foil, add potatoes and carrots, layer beef mixture next and then top with sliced onions and mushrooms. Liberally sprinkle steak seasoning over all and wrap the foil over. Wrap with a second layer of foil and refrigerate until campfire is ready.
On hot coals, rest foil packets for 5 minutes (or less) per side. This part is Ben's job, so I don't know the exact skill involved... The greatest part is, that they are ready when they are hot-- no actual cooking involved at the campsite! AND they taste SO GOOD after a day of hiking/outdoor adventure!

Cheeseburger Soup

1/2 pound ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup diced celery
1 tsp dried basil
1 tsp dried parsley flakes
4 T. butter, divided
3 cups chicken broth
4 cups diced peeled potatoes
1/4 cup flour
8 ounces process American cheese, cubed
1 1/2 cups milk
3/4 tsp salt
1/2 tsp pepper
1/4 cup sour cream

In a 3-qt. saucepan, brown beef; drain and set aside. In the same saucepan, saute onion, carrots, celery, basil and parsley in 1 T. butter until vegetables are tender , about 10 minutes. Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 1-2 minutes or until potatoes are tender. Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream.

Cranberry Jello Salad

6 oz. pkg. raspberry jello


Dissolve in 1 cup boiling water.

Add:

1 can whole cranberry sauce
2/3 cup apple of cranberry juice
Chopped pecans or walnuts (I usually add about a cup)
1 large can crushed pineapple with juice

Put ½ of mixture in 9x13 pan. Let set.

Mix:

1 pint sour cream
1 8 oz. pkg. cream cheese

Spread on bottom layer of jello—Top with rest of jello mixture and set until firm.

Bacon Deviled Eggs

3 strips of bacon, cooked, drained and crumbled
8 large hard-boiled eggs
1/3 cup mayonnaise
2 T. green onion tops, thinly sliced
1 tsp. deli mustard
pinch of salt
pinch of pepper

Slice the hard-boiled eggs in half lengthwise. Spoon out the yolks and put into a bowl. Smash yolks with a fork and combine with mayonnaise, onions, and mustard. Mix in bacon pieces and stir gently until combined. Salt and pepper to taste. Using a spoon or piping bag, fill each half of egg with 1 T. of mix. Serve immediately or chill.