1 c Chicken broth
1 c Instant white rice, uncooked
2 Eggs
~12 oz Fresh Dungeness crab
1/4 c Grated Parmesan Cheese
1/4 c Butter or margarine

BRING broth to boil in small saucepan. Stir in rice; cover. Remove from heat; let stand 5 minutes. Fluff with fork.

BEAT eggs lightly in medium bowl. Add rice, crabmeat and cheese; mix well. Shape equally into 8 patties. Let stand 5 minutes.

MELT butter in large skillet on medium heat. Add patties; cook 5 minutes on each side or until golden brown on both sides and heated through.

Melt in your mouth! 1 pound scallops
5 slices cooked bacon
1 pineapple, peeled, cored, chunked
1 sweet onion, peeled and chunked
8 cherry tomatoes
3 tbsp. melted butter
1 tsp. Worcestershire sauce
1 tbsp. lemon juice
salt and pepper to taste
12 long bamboo skewers

Preheat BBQ grill to medium heat.  Cut bacon into suitable pieces, depending on the slice of scallops and wrap them around the scallops.  Alternate onion, wrapped scallop, pineapple and tomato on skewers. 

Mix Butter, Worcestershire sauce and lemon juice together; season with pepper.  Brush mixture over skewers and place them on the grill.  Cook 5 to 6 minutes.  Be sure to rotate skewers and base/season during cooking.

Yummy! 1 can artichoke hearts, drained
1 cup mayonaise
1 pkg. softened cream cheese
1/2 cup crumbled blue cheese
1/2 cup shredded parmesan cheese
4 green onions, sliced
Crackers or toast

Preheat oven to 350 degrees.  Place all ingredients in food processor and cover.  Process just untill blended, but not completely smooth.

Spoon into 9-inch pie plate.

Bake 20 to 25 minutes or until lightly browned.  Let stand 5 minutes before serving.  Serve with crackers or toasted bread.

1 tbsp. butter
1 tbsp. olive oil
1/2 tsp. salt
dash cayenne pepper
1 cup water
1 cup flour
4 eggs (for lighter puffs, use 2 whole eggs and 4 egg whites)
1/2 cup Asiago cheese, shredded
1/2 cup Parmesan cheese, grated

Heat oven to 400F.  In small saucepan, combine butter olive oil, salt, cayenne pepper and water.  bring to boil.  Add flour all at once; stir until mixture forms a smooth ball.  Cook over low heat to draw out excess moisture.place mixture into a large mixing bowl and beat in eggs, one at a time.  Stir in Asiago and Parmesan cheeses. 

Drop spoonfuls of mixture onto greased cookie sheet and bake 20 minutes or until lightly browned and firm.
Serve immediately.
Makes 30 puffs

1/2 lb. (8 oz.) Velveeta cheese or simular product, cut into cubes
1 can (16 oz.) refried beans
3/4 cup salsa
chips or crackers

Mix velveeta, beans and salsa in medium saucepan; cook on medium heat untill cheese is completely melted and mixture is well blended.

Serve with chips and crackers.

Delicious and Easy. 1 egg
1/2 cup flour
2/3 cup club soda or ginger ale
1-1 1/2 tsp. baking powder
1/3 cup all- purpose flour
2 cups flaked coconut
32 shrimp
3 cups peanut or canola oil for frying

In medium bowl combine egg, 1/2 cup flour, club soda or ginger ale and baking powder.  Place 1/3 cup flour and coconut into two shallow bowls.

Hold shrimp by the tail and dredge in flour, shake of any excess.  Roll shrimp in coconut and place on baking sheet lined with wax paper.  Refrigerate 25 to 30 minutes.

Heat oil for 350F.  fry shrimp in small batches, turning once for 2-3 minutes.  Using a slotted spoon or tongs, remove shrimp and drain on paper towels. 

Serve warm with your favorite dipping sauce.  We recommend an orange marmalade & hot mustard mixture.

12 large mushrooms
2 tbsp. sliced green onion
3 tbsp. butter or margarine, divided
3 tbsp. fresh bread crumbs
3 oz. cream cheese, softened
1 pkg. frozen crabmeat, thawed, drained and flaked

Preheat oven to 350 degrees.  Remove mushroom stems; chop enough stems to measure 1/3 cup.  Cook and stir chopped mushrooms with onion and 1 tbsp. of the butter or margarine in medium skillet until tender.  Stir in bread crumbs.  Add to cream cheese in medium bowl; mix until well blended.  Gently stir in crabmeat.

Melt remaining butter or margarine and brush evenly onto mushroom caps.  Fill caps with with crab and cream cheese mixture; place filled sides up in shallow baking dish.

Bake 18 to 20 minutes or untill heated through.

Tip:  to soften cream cheese; place in bowl and microwave on high for 10 seconds.  Repeat as neccesary for desired result.

Southern Simplicity! 3 tbsp. butter
3 tbsp. thinly sliced green onion
2 tbsp. diced sweet red bell pepper
1 rib celery thinly sliced
3 tbsp. all-purpose flour
1/2 tsp. creole seasoning or other seasoned salt blend
1 1/2 cups cups milk
1 1/2 cups diced cooked lobster meat
salt and pepper to taste
1/2 cup freshly shredded Parmesan cheese, plus more if you would like to sprinkle more on top for garnish
1 tsp. fresh chopped parsley, plus more for garnish if desired
4 to 6 puff pastry shells or toasted english muffins

Heat butter over medium heat; add sliced green onion, bell pepper and celery.  Saute. stirring until celery is tender.  Stir in flour until blended; add Creole seasoning.  Stir in milk and continue cooking, stirring constantly until thickened and bubbly.  Stir in the Parmesan cheese until melted.  Add lobster and salt and pepper, to taste.  Heat through; stir in parsley.

Spoon creamed lobster mixture into hot baked pastry puff shells or over toasted english muffins and garnish with Parmesan cheese and parsley.

1/4 cup Dijon mustard
1/2 cup ketchup
1/3 cup orange marmalade
1 tbsp. soy sauce
1 tbsp. dried onion
1 clove garlic, crushed
12 chicken wings, separated at joints and tips discarded

Blend mustard, ketchup, marmalade, soy sauce, onion and garlic in a small bowl.  Place chicken in a resealable plastic bag.  Coat with 1/2  cup of the mustard mixture, seal bag and refrigerate bag with chicken and remaining sauce for at least 1 hour.

When ready. preheat oven to 374 degrees F.  Arrange chicken on baking sheet.  Bake for 20 minutes; pour off any excess fat.  Bake an additional 20 to 25 minutes or until cooked thoroughly.

Heat remaining mustard mixture until warm and serve as dipping sauce with chicken wings.

2 c Diced fresh peach
2 c Diced fresh mango
1 Small red onion, chopped
1 T Chopped fresh ginger root
1/4 c Chopped fresh cilantro
1 Jalapeno chili pepper, diced
1/4 c Fresh lime juice
Pinch of salt

In a large bowl, mix together the peaches, mangoes or nectarines, onion, ginger and cilantro.

Add the chilies, lime juice and salt to taste; mix well. Allow to chill 2 hours before serving.

Variations - try with basil instead of cilantro or add red bell pepper.

GREAT on grilled fish or tortilla chips - even better the next day.

Who doesn't love a cheese ball? 1 pkg. (8oz.) cream cheese, softened
1 cup shredded Cheddar cheese
1 pkg. ( 4 oz.) blue cheese crumbles
1/2 cup pecans, chopped
Crackers

Blend cheeses in a medium bowl with an electric mixer on medium speed.

Shape cheese mixture into a ball and roll into pecans.  Refrigerate for at least 1 hour.

Serve as spread on crackers.

20 pepperoncini (pickled tuscan peppers, about two 9 oz. jars)
4 ounces of cream cheese, softened
2 tbsp. unsalted butter, softened
2 tbsp. minced fresh dill
2 tbsp. minced shallot
2 tbsp. fresh lemon juice
3 oz. thinly sliced smoked salmon

Trim the stems of the pepperoncini at an angle and wearing gloves, discard the seeds and ribs.

Let the peppers drain on paper towels.

In a bowl mix cream cheese and butter until the mixture is smooth.  Add the dill, shallot and lemon juice.  Stir thoroughly.
Gently add salmon and salt and pepper to taste.

Transfer mixture into pastry bag and pipe into the pepperoncinis.

Refrigerate before serving.

Can be made in advance and stored covered overnight.

Courtesy of Food Network's Barefoot Contessa 8 ounces cream cheese, at room temperature
1/2 cup sour cream
1 tbsp. freshly squeezed lemon juice
1 tbsp. minced fresh dill
1 teaspoon prepared horseradish, drained
1/2 tsp. freshly ground black pepper
1/4 pound (4 ounces) smoked salmon, minced

Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth.  Add the sour cream, lemon juice, dill, horseradish, salt, pepper and mix.  Add the smoked salmon and mix well.  Chill and serve with crudites or crackers.

If you can find it, I prefer Norwegian salmon; it's drier and less salty than other types of smoked salmon

2 large russet potatoes
3 to 4 tbsp. milk
2 tbsp. butter, room temperature
2 tbsp. sour cream
1/2 cup grated sharp cheddar cheese, divided
salt and pepper
1 tbsp. chopped fresh chives, plus more for garnish

Preheat oven to 375 degrees F.  Pierce potatoes with fork; bake on oven rack until tender, 1-1/2 hours.  Cool for 10 minutes.  (Can be cooked in microwave on high for 9 minutes and then finished in the oven for 20 minutes to reduce time.)

Halve the potatoes lengthwise, leaving a thin shell, scoop potato flesh into a mixing bowl.  Add milk, butter, sour cream and 1/4 cup of the cheese.  Season with salt and pepper; gently fold in chives to combine thoroughly.

Scoop filling back into potato shells and place into a baking dish just large enough to hold them.  Sprinkle with remaining 1/4 cup cheese.  Bake until heated through, 15 to 20 minutes.  Garnish with chives before serving.

Variation: Add crumbled bacon or any combination of your favorite baked potato toppings for a personal variation of this super fun recipe!

1 c Miracle Whip light dressing
1 c fresh broccoli
1 jar (2 oz.) diced pimientos, drained
2 c grated Parmesan cheese
1 c shredded mozzarella cheese, divided
Wheat Thins baked snack crackers

HEAT oven to 350º. Combine first 4 ingredients and 1/2 cup mozzarella cheese.
SPREAD into 1 qt. baking dish or 9" pie plate.

BAKE 20 to 25 min. or until heated through. Sprinkle with remaining mozzarella cheese; bake 5 min. or until cheese is melted. Serve with crackers.

Makes:    ~3 cups dip or 25 servings, about 2 Tbsp. dip and 16 crackers each.