Joe’s Crab Shack Crab Dip

 Joe's Crab Shack Crab Dip 

Ingredients:

- 8 oz cream cheese, softened

- 1 cup sour cream

- 1/2 cup mayonnaise

- 1 teaspoon lemon juice

- 1 teaspoon Worcestershire sauce

- 1 tablespoon Dijon mustard

- 1/2 teaspoon Old Bay seasoning

- 1/4 teaspoon garlic powder

- 1/4 teaspoon black pepper

- 1 cup lump crab meat, drained and flaked

- 1/2 cup shredded mozzarella cheese

- 1/2 cup shredded cheddar cheese

- 2 tablespoons chopped green onions (optional, for garnish)

Instructions:

Preheat Oven:

Preheat your oven to 375°F (190°C). Grease a small baking dish with cooking spray.

Mix Base: In a medium bowl, combine softened cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire sauce, Dijon mustard, Old Bay seasoning, garlic powder, and black pepper. Stir until smooth.

Add Crab & Cheese: Gently fold in lump crab meat, shredded mozzarella, and shredded cheddar cheese. Mix carefully to keep the crab meat in larger pieces.

Bake: Spread the mixture evenly in the prepared baking dish. Bake for 20-25 minutes, or until the top is golden and bubbly.

Serve:

Garnish with chopped green onions, if desired, and serve warm with crackers, bread, or veggies for dipping.

Preparation Time: 10 minutes | Cooking Time: 25 minutes | Servings: 6-8

Calories: Approx. 300 per serving

Jalapeno Poppers

 

Stuffed Jalapeño Poppers Recipe

Ingredients:

12 large jalapeños, halved lengthwise and seeded

8 oz (225 g) cream cheese, softened

1 cup (100 g) shredded cheddar cheese

½ cup (50 g) shredded mozzarella cheese

2 cloves garlic, minced

¼ tsp salt

¼ tsp black pepper

8 slices bacon, cut in half

Instructions:

Prepare the Jalapeños:

Preheat the oven to 400°F (200°C).

Cut the jalapeños in half lengthwise and remove the seeds and membranes.

Make the Filling:

In a bowl, mix the cream cheese, cheddar cheese, mozzarella cheese, garlic, salt, and pepper until smooth.

Stuff the Jalapeños:

Fill each jalapeño half with the cheese mixture, smoothing the top.

Wrap with Bacon:

Wrap each stuffed jalapeño with a half slice of bacon, securing with a toothpick if needed.

Bake:

Place the stuffed jalapeños on a baking sheet lined with parchment paper.

Bake for 18–20 minutes, or until the bacon is crispy and the cheese is bubbling.

Serve and Enjoy:

Let cool for a few minutes before serving.

Serve with ranch or sour cream for dipping if desired.

Mexican Restaurant Cheese Dip

 Mexican Restaurant-Style Cheese Dip  

A creamy, smooth, and flavorful cheese dip that’s just like the one you love at your favorite Mexican restaurant. Perfect for chips, tacos, or drizzling over nachos!

Ingredients:  

- 1 lb (450 g) white American cheese, shredded or cubed  

- 1/2 cup (120 ml) milk, plus more as needed  

- 1/4 cup (60 ml) heavy cream  

- 1/4 cup (30 g) diced green chilies (canned)  

- 1/4 tsp (1 g) garlic powder  

- 1/4 tsp (1 g) onion powder  

- 1 small jalapeño, finely diced (optional for spice)  

- Fresh cilantro, chopped (for garnish)  

- Diced tomatoes (for garnish)  

- Tortilla chips, for serving  

Directions:

1. In a medium saucepan, combine the shredded white American cheese, milk, and heavy cream. Heat over medium-low heat, stirring frequently, until the cheese begins to melt.

2. Add the diced green chilies, garlic powder, and onion powder. Stir until fully incorporated and the mixture is smooth.

3. If the dip is too thick, add more milk, 1 tablespoon at a time, until you reach your desired consistency. For extra heat, stir in the diced jalapeño.

4. Pour the cheese dip into a serving bowl. Garnish with fresh cilantro and diced tomatoes for a vibrant touch.

5. Serve immediately with tortilla chips or your favorite dippers. Keep warm over low heat if serving for an extended period.

Prep Time: 5 minutes  

Cooking Time: 10 minutes  

Total Time: 15 minutes  

Serves: 6–8

Feta & Cranberry Penne Salad with Orange Vinaigrette

 

Feta & Cranberry Penne Salad with Orange Vinaigrette

Ingredients:

3 cups cooked penne pasta, cooled

1 cup crumbled feta cheese

½ cup dried cranberries

1 cup baby spinach, chopped

¼ cup toasted pecans or walnuts, chopped

For the Orange Vinaigrette:

½ cup fresh orange juice

2 tablespoons olive oil

1 tablespoon honey or maple syrup

1 teaspoon Dijon mustard

Salt and pepper, to taste

Directions:

In a large bowl, combine cooked penne, feta, dried cranberries, spinach, and nuts.

In a small bowl, whisk together orange juice, olive oil, honey, Dijon mustard, salt, and pepper until emulsified.

Pour the vinaigrette over the salad and toss gently to combine. Chill for at least 30 minutes before serving for best flavor.

Prep Time: 15 minutes

Cooking Time: 10 minutes

Total Time: 25 minutes

Kcal: 320 per serving

Servings: 4

CRANBERRY SAUCE

 

CRANBERRY SAUCE

Ingredients

1 (12 oz) bag fresh cranberries

1 cup granulated sugar

1/2 cup orange juice 

1/2 cup water

1/2 tsp orange zest (optional)

1/4 tsp cinnamon (optional)

Directions:

In a medium saucepan, combine the orange juice, water, and sugar. 

Stir and bring to a simmer over medium heat until the sugar dissolves.

Add the cranberries to the saucepan and cook, stirring occasionally, until the cranberries start to pop (about 10-12 minutes).

Stir in the orange zest and cinnamon (if using) and continue cooking until the sauce thickens to your desired consistency.

Remove from heat and let the sauce cool to room temperature. It will continue to thicken as it cools.

Enjoy!!

Baked Salmon with Spinach & Mozzarella Bliss

  

Baked Salmon with Spinach & Mozzarella Bliss

Creamy, cheesy, and oven-baked to perfection 

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 Ingredients

Seafood:

• 2 salmon fillets 

Produce:

• 2 cloves garlic, minced 

• 1 onion, finely sliced 

• 300 g spinach 

Dairy:

• 150 g mozzarella, shredded 

• 200 g sour cream 

Seasoning & Oil:

• Salt & black pepper to taste 

• 1 tbsp olive oil 

⸻

 Instructions

1️⃣ Prep Oven

• Preheat oven to 375°F (190°C) 

2️⃣ Sauté Veggies

• Heat olive oil in pan

• Sauté onion until soft

• Add garlic, cook 30 sec

• Add spinach & cook until wilted 

3️⃣ Assemble

• Place salmon fillets in baking dish

• Season with salt & pepper

• Spread spinach mixture on top

• Spoon sour cream evenly

• Finish with mozzarella 

4️⃣ Bake

• Bake 18–22 min until salmon is flaky & cheese is melted and golden 

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 Serving Ideas

• Low-carb: serve with roasted veggies 

• Comfort style: pair with rice or mashed potatoes 

Orange Creamsicle Cake

 Orange Creamsicle Cake

Ingredients:

For the Cake:

• 1 box (15.25 ounces) orange cake mix

• 1 box (3.4 ounces) instant vanilla pudding mix

• 1 cup orange juice

• 1/2 cup vegetable oil

• 4 large eggs

• 1 tablespoon orange zest

For the Frosting:

• 1 package (8 ounces) cream cheese, softened

• 1/2 cup unsalted butter, softened

• 4 cups powdered sugar

• 2 tablespoons orange juice

• 1 teaspoon vanilla extract

• Orange slices for garnish (optional)

Directions:

. Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish.

. In a large bowl, combine the orange cake mix, instant vanilla pudding mix, orange juice, vegetable oil, eggs, and orange zest. Mix until well combined.

. Pour the batter into the prepared baking dish and smooth the top.

. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

. While the cake is baking, prepare the frosting. In a mixing bowl, beat together cream cheese and butter until smooth. Add powdered sugar, orange juice, and vanilla extract. Beat until creamy.

. Allow the cake to cool completely before spreading the frosting evenly over the top.

. Garnish with orange slices if desired.

. Slice and enjoy!

Prep Time: 15 minutes | Baking Time: 30 minutes | Cooling Time: 1 hour | Total Time: 1 hour 45 minutes

Kcal: 350 kcal | Servings: 12 servings