My mission is to provide you with inspiration and encouragement to live everyday to it's fullest. I do this by sharing the simple things in life such as recipes to the most difficult of things such a life. We all know life is a struggle and many days a balancing act, but I am here to inspire you to do it well. Everything I write about is designed to inspire as well as encourage you to be a "better" you that you can be. Everything I share is raw and real. I do not cover up or sugar coat what I write about. This would benefit no one. My goal is for you to walk away feeling uplifted and encouraged after leaving my page. Lastly, I am here to remind you that you are… enough and beautiful… just the way you are.
I am “Keeping It Real” by sharing my not so pretty image of my first ever made Crab Bombs. My family liked them so I will be making these more often and hopefully the more I make them, the prettier they will look.
1 lb. Crabmeat
1 Egg, beaten
1 cup Ritz Crackers, crushed
1 tsp. Yellow Mustard
2 tbsp. Fresh Lemon Juice
2 tbsp. Fresh Parsley, chopped
1 tsp. Old Bay Seasoning
1 tbsp. Worcestershire Sauce
Place crabmeat in a mixing bowl, picking any stray shell fragments out. Add crushed crackers, Old Bay Seasoning & parsley to the crab.
In a separate bowl, combine egg, mustard, lemon juice and Worcestershire sauce. Whip with a whisk until smooth.
Pour egg mixture over the crabmeat and crackers and gently mix careful not to break up large lumps of crabmeat.
Mold into golfball sized balls and place on a cookie sheet.
Bake @ 350 degrees for 30 minutes. Drizzle w/ melted butter and allow to cool.
This is a recipe my mom used every Christmas as I was growing up and now I make them every year. I wouldn’t use any other sugar cookie recipe.
This recipe allows you to leave them plain, sugared, or frosted.
This is a recipe that will allow you to make the dough in advance and leave in a refrigerator until you are ready to bake. You also do not have to frost at the same time. You can bake and decorate on another day or time.
I hope you enjoy them as much as my family and friends have.
1 c sugar
1/2 c melted shortening
1/2 c sour milk (1/2 tsp vinegar to 1/2 c milk)
1 tsp baking soda (added to sour milk)
1 tsp vanilla
3 c flour (approximately, add more or less to mixture insuring the dough isn’t too sticky to work with)
Preheat oven to 400 degrees. Combine sugar, shortening, and egg. Mix sour milk and baking soda together (should be foamy). Stir in salt, vanilla and flour (enough to make dough still but not sticky).
Roll on floured surface and cut with cutters. Add colored sugar if desired or leave plain. Bake on ungreased cookie sheet for 7-10 minutes. When baked, remove from cookie sheet on to a cooling wire rack. When cooled, if wish, happy decorating. I included an easy frosting recipe yesterday to this category.
Are looking for a holiday dessert to share with your family? This is a wonderful and light dessert to serve after a supper.
1 1/3 c unbleached white flour
1/2 c brown sugar
8 tbsp butter (softened)
3/4 c chopped pecans (optional)
8oz cream cheese, softened
3/4 c sugar
1/2 c pumpkin purée
2 eggs, slightly beaten
1 1/2 tsp cinnamon
1 tsp allspice
1 tsp vanilla
Preheat the oven to 350 degree F.
In a food processor, combine crust ingredients and pulse 2 to 3 times until mixture is crumbly. Reserve 2/3 c of the mixture for topping. Press remaining mixture evenly into the bottom of an 8×11 baking dish. Bake at 350 degree F for 15 minutes. Cool slightly.
In a medium bowl, combine filling ingredients. Using an electric mixer at medium speed, blend until mixture is smooth. Pour mixture over baked crust. Sprinkle with remaining crust topping. Bake at 350 degrees F for 30-35 minutes or until firm.
In a large bowl, cream together the margarine and sugar until smooth. Stir in molasses and egg yolk. Combine the flour salt, baking powder, baking soda, cinnamon, cloves, ginger, and nutmeg; blend into the molasses mixture until smooth. Cover, and chill for at least one hour.
Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 2 inches apart on ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until firm. Remove from cookie sheets to cool on wire racks. Frost and decorate when cool.
Side Note: This picture was taken last year as a tribute to my daughter who was days away from having foot surgery. She had been in a foot boot since July and so to have a Gingerbread Man with a foot injury seemed appropriate in our home.