Blog Archives

Best Louisiana Hot Crab Dip!

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LOUISIANA HOT CRAB DIP

1 pound jumbo lump crabmeat, free of shells
2 (8 ounce) package cream cheese, 16 oz total
1 cup mayonnaise
1/2 cup grated Parmesan
5 tablespoons minced green onions/scallions
3 large garlic cloves, minced
4 teaspoons Worcestershire sauce
4 tablespoons fresh lemon juice
2 teaspoon hot sauce
1 teaspoon Old Bay seasoning
Salt and pepper to taste

1. Preheat oven to 325 degrees F.

2. Combine all of the ingredients in a casserole dish and gently stir until thoroughly mixed. Adjust seasoning to taste. Bake for 35 to 40 minutes until lightly golden on top. Serve hot.

3. Serve hot, with hot sauce on the side for those who like it spicy. (This recipe makes 3+ cups.)

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Great ingredients!
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Our family sure enjoyed this dip as Sunday brunch, today! If you try it, please let us know if you like it, too!

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Your Friend,
~ Amber Hamilton Henson

PS pinning to Pinterest is encouraged here! 💞

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Pizza Dip!

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OhMyGoodness, PIZZA DIP, y’all!
Easily make this in just one glass pie dish:

*First soften a block of cream cheese, then mash a Tbsp of Dried Oregano, Parsley, Garlic Powder, and 1/2 Tbsp Dried Basil into the cream cheese.
*Stir in 4-6 cups of finely shredded Italian cheese blend (mozzarella, Asiago, Parmesan, etc)
*Fold in one pint of grape tomatoes that have each been cut in half and 12oz of pepperoni (each slice cut into 1/4s)
*Bake at 350*F for half hour and serve with crunchy, garlic Crostini!
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Enjoy!
Your Friend,
~Amber Hamilton Henson

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Cheesy Olive Puff hors devours

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If you’re looking for simple but flavorful easy finger food to offer your guests at your next gathering, look no further! These Cheesy Mayo and Olive bites are sure to please!

They take only a few minutes to make; you can serve them warm or cooled to room temperature.

Makes 16!

Ingredients:
1 package of crescent roll dough (8)
small can of sliced black olives
3-4 Tablespoons of mayonnaise
4oz or so of mixed, shredded cheese
Green olive with pimento, for the top!

Directions:
Preheat oven to 375*F
Spray a muffin pan with nonstick spray
Open your can of dough and cut into 16 pieces.
Place a piece of dough into each muffin cup.
Mix together sliced black olives and mayo.
Put a bit of the mix into each of the 16 muffin cups.
Sprinkle each with cheese.
Top each with an olive.
Bake at 375*F for 11-12 minutes.
Promptly remove from muffin pan by using a small spoon!
Enjoy!

Photos: (click on photos to enlarge)
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🙂
~Amber Hamilton Henson

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BANANA PEPPER POPPERS!

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Q: what should I do with a bumper crop of Banana Peppers from my little garden?
A: I should stuff them and bake them!

Q: what should I stuff them with?
A: a mix of softened cream cheese, crumbled bacon, & fresh chives!

Q: should I top them with anything?
A: grated sharp cheddar cheese, of course!

Q: how long should I bake them?
A: a 375*F for about 10 minutes, then with broiler for a couple more!

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🙂

Your Friend,
~Amber Hamilton Henson

More questions?
Just ask!
I’m here!

Feel free to pin, fb, tweet it, etc!

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PS
This post will link with blog hops!:
Savvy Southern Style ~ Wow Us Wednesdays
IvyAndElephants ~ What’s It Wednesdays #127
MigonisHome ~ Everyday Enchanting #6
FromMyFrontPorchToYours ~ Treasure Hunt Thursday #164
MizHelensCountryCottage ~ Full Plate Thursday
SweetBellaRoos ~ Pin It Thursday
FiveLittleChefs ~ Fantastic Thursdays
RattlebridgeFarm ~ Foodie Friday

App Happy!

Yes, I LOVE iPhone and iPad photo editing apps, but I also LOVE appetizers… You know, appetizers… “apps!” 😉

Do you use Athens Fillo (phyllo) mini shells to create apps and desserts? I do! They’re sold in the freezer section at the grocery store, usually near pie crusts. This particular app recipe quickly became a favorite!! (There are A LOT more recipes on the Athens site for appetizers and desserts, too!)

Ever had a bacon, cheese, and tomato sandwich with mayo? Well, the flavor profile of this is similar, just amped up!

Important note: you’ll need at least TWO packages of the Athens “Fillo” Mini Shells, or THREE, if you don’t want your shells as full.

Easy, recipe:
2-3 pkgs of Athens Fillo mini shells
1 can of Hot Rotel (tomatoes and peppers)
3/4 cup of real Mayo
2.5 cups of shredded cheese blend (Cheddar, Colby, Monterey Jack, etc)
1 pkg of bacon, cooked crispy and crumbled
Preheat oven to 350F. Mix all ingredients and fill shells. Bake 10-15 minutes (until bubbly.) Enjoy!!

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Your Friend,

~Amber Hamilton Henson

PS
Like this post? Be sure to check “my Kitchen” for links to more of my recipes!

Wonder to which parties I’m linking? I have a page dedicated to “shares”, too!

Love Linking! (as always, if this post is featured,the hostess’s button will be attached to this post AND my shares page!)

WEDNESDAY
What’s Cooking Wednesday @ TheKingsCourt4
THURSDAY
Tutorials, Tips, and Tidbits @ StoneGableBlog
Transformation Thursdays @ TheShabbyCreekCottage
What Have You Made This Week @GooseberryPatch
Hookin’ Up With HOH @ HouseOfHepworths
Fantastic Thursday @ FiveLittleChefs
Full Plate Thursday @ MizHelensCountryCottage
FRIDAY
Foodie Friday @ Rattlebridge Farm
Weekend WrapUp @ TatorTotsAndJello
SATURDAY
Get Schooled Saturdays @ TooMuchTime
Saturday Nite Special @ FunkyJunkInterior
MONDAY
Mop It Up Mondays @ IShouldBeMoppingTheFloor

Arkansas:
Snack Attack Blog Hop @ Big Pitt Stop