Cucumbers, Onions, and Tomatoes

Marinated Cucumbers, Onions, and Tomatoes

3 medium cucumbers, peeled and sliced 1/4 inch thick
1 medium onion, sliced and separated into rings
3 medium tomatoes, cut into wedges
1/2 cup vinegar
1/4 cup sugar
1 cup water
2 teaspoons salt
1 teaspoon fresh coarse ground black pepper
1/4 cup oil
1 teaspoon chopped fresh mint (optional)

Directions:
1. Combine all ingredients in a large bowl.
2. Toss well to mix.
3. Refrigerate at least 2 hours before serving.

MARYLAND CRAB CAKES

MARYLAND CRAB/ SALMON CAKES

MARYLAND CRAB CAKES: (You can also use Canned skinless boneless Salmon instead of Crab for Salmon patties)


1 large egg
2½ tablespoons mayonnaise (I like Hellman’s Real)
1½ teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
¼ teaspoon salt
¼ cup finely diced celery (you’ll need one stalk)
2 tablespoons finely chopped fresh parsley
1 pound lump crab meat*
¼ cup Parmesan Cheese
1 – 2 oz pork rinds crushed
Canola oil

DIRECTIONS:
1. Line a baking sheet with aluminum foil.

2. Combine the egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) pork rinds and parmesan; gently fold mixture together until just combined, being careful not to shred the crab meat. Shape into 6 crab cakes (about ½ cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour.

3. Preheat a large nonstick pan to medium heat and coat with canola oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Be careful as oil may splatter. Serve immediately with tartar sauce or a squeeze of lemon.

Quick Tartar Sauce

Ingredients:
1 cup mayonnaise
1 tablespoons dill pickle relish
1 tablespoon minced onion
2 tablespoons lemon juice, to taste
Salt and freshly ground black pepper, to taste

Cowboy Caviar

Cowboy Caviar

 2 cans Mexicorn, 
 1 can Rotel (reg or hot)
 2 cups shredded cheddar cheese 
 6 green onions (sliced)
 1 cup each mayo and sour cream.

Million Dollar Spaghetti Casserole

Million Dollar Spaghetti Casserole

1 lb. of Ground Beef
28 oz spaghetti sauce 
8 oz of Cream Cheese
1/4 cup of Sour Cream
1/2 lb. of Cottage Cheese
Whole Stick of Butter
1lb pasta such as elbow noodles or rotini
Bag of shredded cheese (I use pizza blend)
optional: sliced mushrooms, diced bell pepper, diced onion

Directions
Preheat oven to 350. Boil the noodles. Mix together the cream cheese, sour cream and cottage cheese in a mixer to thoroughly mixed together. Set aside. If you have chosen to use the bell pepper or onion saute them for 3 minuted then toss in the hamburger meat. Brown hamburger meat in a skillet and drain. Add spaghetti sauce and mix together. Put a few slices of butter in bottom of a 9×13 casserole dish. Then layer half of the noodles in the bottom of the dish. Spread the cheese mixture over this layer. Then add the rest of the noodles on top of this with a few pats of butter.
Now pour the red sauce and meat on top and spread.
Bake for 30 minutes. Remove from oven and spread cheese on top and return to oven for another 15 minutes or until cheese is melted and bubbly.

Low Fat Crinkle Cookies

Low Fat Crinkle Cookies

1 box lemon cake mix (any kind)
1 egg, lightly beaten
2 cups Cool Whip, thawed (8 ounce container)
½ to 1 cup powdered sugar

Instructions

Preheat oven to 350.
In a large bowl, combine cake mix, egg, and Cool Whip. The batter will be sticky!

Form dough into tablespoonfuls and roll in powdered sugar.
Bake for 8 to 10 minutes, until the edges are golden. Allow to cool 1 minute on baking sheet; then remove to wire rack to cool completely.

SKINNY BROCCOLI SALAD

 SKINNY BROCCOLI SALAD

2 stalk(s) uncooked broccoli, Chopped 
1 head(s) (medium) uncooked cauliflower, Chopped 
1/2 cup(s) sweet red pepper(s), Chopped
1/2 cup(s) green pepper(s), Chopped 
1 large fresh tomato(es), chopped 
1/2 large uncooked red onion(s), Chopped 
1 item(s) (large) large canned ripe black olive(s), 1 cup chopped 
1/2 cup(s) low-fat shredded cheddar cheese 
1 1/2 cup(s) fat free Ranch dressing