Recipes & Entertaining

Jan 28

5 Recipe Ideas for Super Bowl Sunday

By |Entertaining, Recipes, Winter|3 Comments

Sweet-Hot Ketchup and Jalapeño Mustard recipes

Super Bowl Sunday is around the corner, so we’re planning our game day spread. For big get-togethers, we love hosting a pot luck, that way each guest can bring their own favorite and no one person is saddled with all of the hosting responsibilities. Below are our favorite ideas for bringing along a simple, but crowd-pleasing dish.

 
Jun 21

Deviled Crab Salad by David Bradley

By |Entertaining, Recipes, Recipes and Entertaining|0 Comments

062013_afwf_recipe_davidDavid Bradley, Executive Chef of Lure in Atlanta, Ga.

Deviled Crab Salad
Author: 
Recipe type: Appetizer
 
Ingredients
  • 8 oz. Peekytoe or other fresh crabmeat
  • 3 tbsp mayonnaise
  • 2 tbsp Crystal hot sauce
  • 1 tsp Old Bay Seasoning
  • 1 tsp Fresh lemon juice
Instructions
  1. Pick through crabmeat to remove any small slivers of shell that remain. Take care to leave crab in as large pieces as possible.
  2. Combine with remaining ingredients and fold gently to avoid breaking down crabmeat.
  3. Keep cold.

Download Recipe PDF
 
May 18

Recipe: Frogmore Stew

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Frogmore Stew

Frogmore Stew
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Summary of Frogmore Stew
Ingredients
  • ¼ cup Old Bay seasoning
  • 2 bay leaves
  • 4 lb. small red potatoes
  • 2 lb. hot smoked link sausage, cut into 1½-inch pieces
  • 6 ears fresh corn, halved
  • 4 lb. unpeeled, large raw shrimp (16/20 count)
  • Old Bay seasoning
  • Cocktail sauce
Instructions
  1. Bring 5 quarts water, ¼ cup Old Bay seasoning, and bay leaves to a rolling boil in a large Dutch oven. Add potatoes; return to a boil, and cook, uncovered, 10 minutes. Add sausage and corn, and return to a boil. Cook 10 minutes or until potatoes are tender.
  2. Add shrimp to Dutch oven; cook 3 to 4 minutes or until shrimp turn pink. Drain. Serve with Old Bay seasoning and cocktail sauce.

 

Click here to download a printable PDF of this recipe.

 
May 18

Recipe: Sour Cream Pound Cake Cupcakes

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Sour Cream Pound Cake Cupcakes

Sour Cream Pound Cake Cupcakes
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 24 cupcakes
 
Cupcakes with sour cream? Trust us, these will be a big hit at your next party. They're also the perfect dessert to give your dinner a delicious ending.
Ingredients
  • ½ cup butter, softened
  • ½ (8-oz.) package cream cheese, softened
  • 2 cups sugar
  • 4 large eggs
  • 1 tsp. vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1 (8-oz.) container sour cream
  • Vanilla Buttercream
Instructions
  1. Preheat oven to 350°. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in sugar until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition. Stir in vanilla.
  2. Combine flour and next 3 ingredients. Gradually add to butter mixture alternately with sour cream, beating until blended. Spoon batter into 2 lightly greased 12-cup muffin pans, filling two-thirds full.
  3. Bake at 350° for 22 to 24 minutes or until a wooden pick inserted in centers comes out clean. Cool in pans on wire racks 5 minutes. Remove from pans to wire racks, and cool completely (about 30 minutes). Spread cupcakes with Vanilla Buttercream.

 

Click here to download a printable PDF of this recipe.

 
May 18

Recipe: Vanilla Buttercream

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Vanilla Buttercream

Vanilla Buttercream
Author: 
Recipe type: Dessert
Prep time: 
Total time: 
Serves: 3 cups
 
Here's a simple recipe for vanilla buttercream that you can use in other dishes. Enjoy!
Ingredients
  • ½ cup butter, softened
  • 1 (3-oz.) package cream cheese, softened
  • 2 tsp. vanilla extract
  • 1 (16-oz.) package powdered sugar
  • 3 to 4 Tbsp. milk
Instructions
  1. Beat first 3 ingredients at medium speed with an electric mixer until creamy.
  2. Gradually add powdered sugar alternately with 3 Tbsp. milk, beating at low speed until blended and smooth after each addition.
  3. If desired, beat in remaining 1 Tbsp. milk, 1 tsp. at a time, until desired consistency.

 

Click here to download a printable PDF of this recipe.

 
Oct 26

The Best Holiday Hot Chocolate!

By |Holiday, How-to's and Tips, Recipes, Recipes and Entertaining|0 Comments

Hot Chocolate – What Could Be Better?

When it is cold outside, the thought of a great cup of Hot Chocolate is about as good as it gets. So here is a simple recipe to make a rich and special hot chocolate that you can make in the microwave and impress your family and friends.

Recipe

1 (14oz.) can of Sweetened Condensed Milk

½ Cup of unsweetened cocoa

1 ½ teaspoons  vanilla extract

1/8 teaspoon salt

6 ½ cups hot water

Marshmallow Topping*

Combine all ingredients except marshmallows in a 2 quart glass measuring cup.  Microwave on high 8-10 minutes – stirring every 3 minutes.  Top with marshmallow

Dennis Dean’s Tip

*To make the marshmallow swirl on the top, place marshmallows in A HEAVY-DUTY /FREEZER BAG –cut one of the corners of the bag off at an angle – now microwave the marshmallows for about 15 to 30 seconds – checking every 10 seconds until marshmallow is melted – remove from microwave carefully – HOT.  Squeeze the bag and form a swirl on top of the cocoa – if you have a torch – you can crisp the top of the marshmallow.

This hot chocolate can stay refrigerated for 5 days – so it is always ready for your Holiday guests!