Saturday, April 4, 2015

Crab Stuffed Shells


12 oz. Lump Crabmeat, drained, and picked
6 large dry pasta shells
1/2 cup ricotta cheese
I clove garlic, finely chopped or grated
2 tablespoons finely chopped fresh parsley
Salt and pepper, to taste
I gallon size re-sealable zipper storage plastic bag
2 cups of marinara sauce (store bought or homemade)
1 tablespoon chopped fresh basil
2 tablespoons extra virgin olive oil


Preheat oven to 375 degrees Fahrenheit. Prepare pasta shells according to package directions. In medium bowl, combine crabmeat, ricotta cheese, garlic, parsley, salt and pepper.  Stir gently until combined.  Place mixture in the plastic bag, seal the bag and cut the edge off of one corner. Push the ingredients to the corner of the bag and pipe the filling into the shells.  Pour marinara sauce into an ovenproof baking dish and place the filled shells on top of the sauce. Bake for 12-14 minutes or until slightly golden and bubbly.  Place shells in serving dish, spoon sauce over top and finish with fresh chopped basil and a drizzle of extra virgin olive oil.

Special Diet Considerations

Low calorie, Kid-friendly, Good source of Calcium, Good source of Protein

Tuesday, July 1, 2014

Hershey's Chocolate Syrup Ice Cubes

  • 3/4 cup milk
  • 1/4 cup HERSHEY'S Syrup
How to Make
  • 1. Stir together milk and syrup until well blended.* Pour mixture into ice cube trays. Freeze several hours or until firm. (Cubes will be firm like a fudge popsicle.) Makes 8 to 10 cubes.

Thursday, May 1, 2014

  • 4 cups strawberries, hulled (if they are large cut them in half)
  • 1/2 cup ketchup
  • 2 tablespoons maple syrup
  • 2 tablespoons strawberry preserves (seedless)
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons soy sauce
  • 1 chipotle chili in adobo, chopped
  • 1 tablespoon garlic, grated
  • 1 tablespoon ginger, grated
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon dijon mustard
  • 2 tablespoons cilantro, chopped
  1. Place the strawberries in a single layer on a baking pan lined with foil folded up on the sides to capture the juices and roast in a preheated 425F oven until they start to caramelize, about 15-20 minutes.
  2. Bring everything except the cilantro to a boil, reduce the heat, simmer for 15 minutes, remove from heat, mix in the cilantro and puree in a food processor or blender or using an immersion blender. (I do not puree my BBQ sauce)

Friday, April 4, 2014

Beef Tips (and Toast)

Serves 2. As made at the Rising Sun, Columbia , Pa

8oz beef tenderloin tips
1/4 cup of butter
2Tbsp. Worcestershire Sauce

Cook tips in butter until desired taste (low heat, we did not brown them). Add worcestershire sauce and heat through. Serve with toast. I used pretzel roll here as we do not own a toaster...Serve.
This is how we made them when i worked there. Simple and easy!

Tuesday, February 4, 2014

Pear Pie (custard)

Source: Rick Kepley
Prep time: 20 minutes
Cook time: 30 minutes
Serves 8 people


  • 1/4 c. Flour
  • 1 c. Sugar
  • 1 c. Heavy Cream
  • 2 c. Diced Pear (you don't have to peel them if they are ripe!)
  • Top is Dusted with: 1 T. Sugar mixed with 1/4 tsp. cinnamon

  1. Blend flour and Sugar.
  2. Add cream and mix well.
  3. Stir in pears.
  4. Put into unbaked pie shell.
  5. Sprinkle cinnamon sugar on top.
  6. Bake 350* 30-50 minutes.
  7. Convection 325* 20-40 minutes

    I have a convection oven . The pie should be firm/set to touch, but still wiggles....custard.