Delicious Crab Cakes

Did you Know?

Eating crab cakes is part and parcel of any trip to Maryland, where you’ll find them fried and served on bread as sandwiches or baked and broiled as a main dish. Here’s a delicious version you can enjoy at home.

What You Need
2  large eggs or 2  egg substitutes
1 tablespoon mayonnaise
2 tablespoons melted butter
1 teaspoon Worcestershire sauce
1 tablespoon lime juice
1 package imitation crab or 8 ounces of lump crab
1/2 cup bread crumbs
1 package Simply Organic Ranch Dip Mix
Preheat oven to 350 degrees.

In a large mixing bowl, beat eggs then add next four ingredients. Add in crab meat.

In a separate bowl, blend bread crumbs and Ranch Dip Mix. Add dry ingredients to crab meat mix and stir well.

Shape mix into cakes about 3/4-inch thick and 2 to 3 inches in diameter. Place onto greased baking sheet and bake 10 to 15 minutes on each side.

Chef Suggestions
Serve as a meal over fresh leaf lettuce or turn into a sandwich.

As an appetizer, offer a choice of tartar, cocktail sauce or a fruit salsa.

Squeeze extra lime juice on crab cakes once baked.

Ranch Dip Mix

Buy Now Dig in and saddle up for delicious, well-rounded Ranch flavor. This all-American classic — created by a California dude ranch owner while living in Alaska — is so versatile it can be used as a dip, dressing or ingredient in many recipes.

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Brown Rice With Chicken And Broccoli

Lean protein, greens and whole grains all in this one-pot weeknight meal. Make sure to cut chicken and broccoli into bite-size pieces so they’ll cook evenly.

What You Need

3 1/2 cups low-sodium vegetable broth
1 medium yellow onion, chopped
2 cloves garlic, finely chopped
1 (8-ounce) skinless boneless chicken breast, cut into 3/4-inch cubes
1 cup long-grain brown rice
3 cups small broccoli florets
2 teaspoons chopped fresh thyme
1/4 cup toasted pine nuts

Bring 1/2 cup broth to a simmer in a large high-sided skillet over medium-high heat. Add onion and garlic and cook about 6 minutes or until tender. Stir in chicken, rice and remaining 3 cups broth. Bring to a boil. Cover, reduce heat to medium low and simmer 30 minutes. Add broccoli and continue to cook about 15 minutes or until broccoli and rice are tender and all liquid is absorbed. Remove covered pot from heat and let sit 5 minutes; uncover and fluff with a fork. Stir in thyme and pine nuts and serve.

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Sweet Potato Casserole

What You Need

Put the sweet potatoes on a baking sheet and pierce each one 2 or 3 times with a fork. Bake at 400° F for 45 to 60 minutes or until tender. Set aside to cool.
Scoop the sweet potatoes out of their skins and into a medium bowl. Discard the skins. Mash the potatoes until smooth. Add the egg beaters, olive oil, fructose, salt, cinnamon, ginger, nutmeg, and pepper to taste. Whisk the mixture until smooth. Pour the sweet potato mixture into an 8 by 8 inch pan and sprinkle the top with the cashews. Bake at 350° F for 30 to 40 minutes or until a bit puffy. Serve immediately.
Makes 8 servings. Serving size 1/2 cup.  Click here for all Swanson Products… Guaranteed Low Prices at

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Pineapple Chicken

What You Need
1/4 cup pineapple juice
2 tablespoons (packed) brown sugar
1 tablespoon yellow mustard
3/4 cup 1/4-inch cubes fresh pineapple
3 tablespoons finely diced red bell pepper
3 tablespoons chopped fresh cilantro
1 1/2 tablespoons finely chopped red onion
1 1/2 tablespoons canned sliced jalapeño chiles, drained, coarsely chopped
 4 boneless chicken breast halves with skin (1 3/4 pounds total)
Before You Start: Preheat oven to 400°F
Lets Make It
Bring pineapple juice, brown sugar, and mustard to boil in small saucepan, stirring to dissolve sugar. Boil until glaze has thickened slightly, about 1 minute. Season with salt and pepper.
 Mix pineapple, red pepper, cilantro, onion, and chiles in medium bowl. Season with salt and pepper. Line baking sheet with foil. Place chicken on sheet and brush with glaze. Bake 15 minutes. Brush again with glaze, then broil until cooked through and golden, watching closely to avoid burning, about 5 minutes longer. Let rest 5 minutes.
Spoon salsa over chicken and serve.
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Lasagna Rolls

What You Need

1 (16 ounce) package uncooked lasagna noodles
1 pound mozzarella cheese, shredded
1 (15 ounce) container ricotta cheese
1 pound firm tofu
1 (10 ounce) package frozen chopped spinach – thawed, drained and squeezed dry
2 cups grated Parmesan cheese
1 (28 ounce) jar pasta sauce

Before You Start preheat over to 350 degrees

Lets Make It!

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 5 to 8 minutes, or until just slightly underdone; drain and rinse.
In a large mixing bowl, mix together grated cheese, ricotta cheese, tofu, frozen spinach, and 1 cup Parmesan cheese.
Lay out a noodle. Spread a layer of the cheese mixture on the noodle, then add a thin layer of sauce. Roll the noodle up, and place seam side down in a 13×9 pan. Repeat for other noodles. Top with remaining sauce and Parmesan cheese.
Bake in  for 30 min, or until hot and bubbly.

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A Yummy Thanksgivng

Cornbread Stuffing
What You Need
Olive oil, for baking dish
1 8-inch round cornbread or 6 standard muffins, crumbled
7 slices oven-dried white bread, cubed
1 sleeve saltine crackers, crumbled
1/2 cup (1 stick) butter
2 cups chopped celery
1 large onion, chopped
7 cups chicken broth
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 teaspoon dried sage (optional)
1 tablespoon poultry seasoning (optional)
5 large eggs, beaten
Before You Start preheat oven to 350 ˚and place rack in center.
Lets Make It!Lightly oil a large baking dish. In a large bowl, combine cornbread, white bread, and crackers; set aside. In a large skillet, melt butter over medium heat. Add celery and onion; sauté until softened, 5 to 10 minutes. Pour over cornbread mixture, add broth and combine well. Stir in salt, pepper, sage, and poultry seasoning (if using). Add eggs and combine well. Pour stuffing into prepared baking dish and bake until lightly browned, about 45 minutes.

Pumpkin Pie
What You Need
    11/4 cups all-purpose flour, plus more for dusting
     2 Tbsp granulated sugar
     1/2 tsp salt
     2 Tbsp vegetable shortening
     4 Tbsp cold unsalted butter, cut into 1/2-inch      pieces
     2 Tbsp beaten egg (about 1/2 large egg)
    For the Filling
    1 15 oz. can pure pumpkin
    3/4 cup packed dark brown sugar
    3 large eggs
    1 cup half-and-half
    1 tsp ground ginger
    1 tsp ground cinnamon
    1/4 tsp ground allspice
    1/8 tsp ground cloves
    Whipped cream, for topping
    Food processor
    Plastic wrap
    Rolling pin
    9 ½  inch pie baking dish
    Pie weights
Before You Start this recipe requires 1 hour of refrigeration for the crust. After removing dough from the refrigerator preheat oven to 350°
Let’s Make It! Make the dough: Pulse the flour, granulated sugar and salt in a food processor. Add the shortening; pulse until it disappears, about 30 seconds. Add the butter and pulse until the mixture looks like coarse meal with pea-size bits of butter. Beat 2 Tbsp ice water and the egg in a bowl, then add to the processor and pulse once or twice. (Stop before the dough gathers into a ball.) Turn out onto a sheet of plastic wrap and pat into a disk. Wrap tightly and refrigerate until firm, at least 1 hour. Roll the dough into a 13-inch round on a lightly floured surface (or between 2 pieces of floured parchment paper). Ease into a 9 1/2-inch deep-dish glass pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Pierce the bottom all over with a fork and chill until firm, about 30 minutes. Line the crust with foil, then fill with pie weights or dried beans. Bake until the edges are golden, about 20 minutes. Remove the foil and weights and continue baking until the crust is golden all over, 10 to 15 more minutes. Transfer to a rack to cool completely. Make the filling: Whisk the pumpkin, brown sugar, eggs, half-and-half, ginger, cinnamon, allspice and cloves in a bowl. Pour into the crust; bake until the edges are set but the center quivers, 1 hour to 1 hour, 15 minutes. (Cover the edges of the crust with foil if they brown too quickly.) Cool completely on a rack. Serve with whipped cream.
Katie’s Tid Bits* No time to make the crust, try a pre-made crust found in your markets refrigerator section.

Roasted Veggies

What You Need
 1/3 cup extra-virgin olive oil
3 medium carrots (about 3/4 pound), cut into 1 1/2-inch thick circles
     1 1/2 cups Brussels sprouts (about 1/2 pound), halved
     4 cups red bliss potatoes (about 1 pound), cut into 1 1/2-inch thick slices
     3 medium parsnips (about1 pound), cut into 1 1/2-inch thick slices
     1 cup sweet potatoes (about 1 pound), cut into 1 1/2-inch thick slices
     1 Tbsp dried oregano
     1 Tbsp dried rosemary
     1 tsp dried thyme
     1 tsp dried basil
     1/4 tsp sea salt
     2 Tbsp freshly ground black pepper
Before You Start Preheat oven to 400 ˚
Lets Make It! Grease an 11 by 17-inch baking sheet pan with extra-virgin olive oil. Place vegetables in baking sheet and add the dried herbs, salt and pepper. Toss well, evenly coating all the vegetables with the seasonings and oil. Add more oil if the vegetables seem dry. Spread the vegetables evenly on a large baking sheet. Place on middle rack in oven and bake for 35 to 40 minutes.

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Baked Potato Soup

What You Need
  1 medium head garlic about a 1/4 inch  ( cut off top)
  6 large baking potatoes (about 3 lb), rinsed and pierced once with a fork
  4 1/2 cups chicken broth
1/2 tsp freshly ground pepper
4 Qt. Soup pot
Bacon (cooked and crumbled)
Cheese (shredded)
Sour cream
Scallions ( minced)
Before You Start: preheat oven to 400°F.
Lets Make It! Wrap garlic head tightly in foil. Put garlic and potatoes in oven. Bake garlic 45 minutes or until soft when squeezed. Remove; let cool. Continue baking potatoes about 15 minutes or until tender when pierced. Unwrap garlic; squeeze pulp from head into a 4-qt pot. When cool enough to handle, peel 3 potatoes, add to pot and mash until nearly smooth. Gradually stir in chicken broth and pepper until blended. Place over medium heat and cook, stirring occasionally, until hot. Cut remaining potatoes (with skin) in 3/4-in. pieces. Stir into soup and cook until hot. Serve with your choice of toppings.
Serves 6

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Greek Meatloaf

What You need

1-1/2 Lbs lean ground beef
1/2 cup unseasoned bread crumbs mixed with 1/2 cup milk
4 oz. basil-tomato or plain feta cheese( crumbled)
2 eggs, lightly beaten
1 large onion( peeled and chopped)
1 cup shredded carrot
1 tsp dried Greek seasoning (McCormick) or dried oregano
1/2 tsp salt
1/2 tsp black pepper
13 x 9 inch baking pan
Non stick cooking spray
Meat thermometer

Before You Start Preheat oven to 375°. Spray baking pan with nonstick cooking spray.

Lets Make It! In a large bowl, mix together the ground beef, soaked bread crumbs, crumbled feta, eggs, onion, carrot, Greek seasoning, salt and pepper. Form into a loaf, approximately 9 x 5 inches, and place in the prepared baking pan. Bake for about 1 hour or until internal temperature registers 150° on an instant-read thermometer. Allow to rest, covered, for 10 minutes before slicing. Serve with oven fries, if desired. Recipe Below.

Oven Fries: Cut 2 pounds of baking potatoes lengthwise into 8 wedges each. Toss with 1 Tbsp olive oil, 1/2 tsp dried Greek seasoning or oregano, 1/4 tsp salt and 1/8 tsp black pepper. Bake at 375° for about 30 minutes or until fork tender.
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Farfalle and Spinach

    What You Need
     3/4 cup cashew nuts  
     3/4 cup raisins
     1/2 cup boiling water
     1/2 cup olive oil
     3 or 4 cloves garlic,(minced)
     1 small bunch baby spinach( fresh and washed)
     1 Lb. farfalle pasta (bowtie pasta)
     1/4 Lb. Prosciutto( sliced into small pieces)
     Salt and pepper
     Grated Parmesan cheese ( as desired)
  Lets Make it
 Add raisins to boiling water until plump, and drain. In large frying pan, heat oil and saute garlic. Add spinach and stir, cooking until wilted. Cook farfalle according to package directions. When done, drain and place farfalle in a large bowl with nuts, raisins, spinach mixture, prosciutto, salt and pepper, and grated cheese.  Serves 4
Littluns Katie

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Littlun Katie’s Chocolate Bombs

What You’ll Need
12 Large marshmallows
2 oz. Your favorite gourmet chocolate ( or semi sweet chocolate)
1 Tbsp pistachios (chopped)
1 Tbsp Coconut (shredded)
1 Tbsp Graham crackers (crumbled)
Medium Saucepan
Let’s Make It!
In a saucepan over low heat melt the chocolate stirring occasionally, when melted remove from heat. Poke a marshmallow with a tooth pick and dip half of each marshmallow in the melted chocolate, letting the excess drip off, then sprinkle with pistachios, coconut or graham crackers.
You may serve immediately or chill in the refrigerator until firm, about 20 minutes.
Serves 6 ( 2 each)
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