Gail's Recipe Station

Gail's Shrimp and Crab Cakes (TNT) 8 oz precooked medium -to-large shrimp, peeled, dev ei n ed, and chopped 6 oz can of crab meat, drained (check for any shell bits, just to be safe) 1 cup crushed buttery crackers (I used Townhouse) 1/4 cup thinly sliced green onion 1/2 cup tri-color coleslaw mix 1/2 cup mayonnaise 1 tsp prepared yellow mustard 2 tbs Chili sauce 2 dashes Tabasco sauce (optional) 1 tbs Parmesan cheese Preheat oven to 4 35.     In a medium bowl, combine shrimp, crabmeat, crackers, onion, an d coleslaw mix .  In a small bowl, combine may onnais e, mustar d, chili sauce, an d Tabasco .  Gradually mix mayonnaise mix wi th shrimp /crabmeat mix.  M ix in Parmesan cheese.  Form into 9 patties.   Place patties on a baking sheet sprayed with non-s tick olive oil.  Bake for about 8 to 10 minutes on one side, then gently t urn patties over and bake for another 5 to 8 minutes or until browned on bottom. Remove from oven, place on a plate and serve with w

I definitely want to try this recipe soon (hence, TTRS) so I'm adding this to my blog for reference!  :-) Greek Pasta Bake Taste of Home Yield: 8 Servings 1 package (13-1/4 ounces) whole wheat penne pasta 4 cups cubed cooked chicken breast 1 can (29 ounces) Hunt's Tomato Sauce 1 can (14-1/2 ounces) diced tomatoes, drained 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry 2 cans (2-1/4 ounces each) sliced ripe olives, drained 1/4 cup chopped red onion 2 tablespoons chopped green pepper 1 teaspoon dried basil 1 teaspoon dried oregano 1/2 cup shredded part-skim mozzarella cheese 1/2 cup crumbled feta cheese Cook pasta according to package directions; drain. In a large bowl, combine the pasta, chicken, tomato sauce, tomatoes, spinach, olives, onion, green pepper, basil and oregano. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray. Sprinkle with cheeses. Bake, uncovered, at 400 for 25-30 minutes or until heated through and

I just had to add this recipe to my blog!  Thanks, Sheri and Donna for sharing this on Facebook.  This sounds great--I can't wait to make this! Turtle Cheesecake Ball Ingredients 8 oz softened cream cheese 1/4 cup butter (room temperature) 1/2 tsp of vanilla extract 1-1/2 tablespoons brown sugar 1/3 cup icing sugar (powdered sugar) 1/2 cup chopped pecans 1/2 cup mini semisweet choc chips 1/2 pk dry vanilla pudding mix 1/2 cup caramel topping plus little more for drizzling . Directions 1.Cream soften cream cheese & butter. 2.Add caramel topping and beat well. 3.Cream in brown sugar & icing sugar. 4.Add vanilla & dry pudding mix. 5.Fold in choc chips & pecans. 6.Pat into a ball and refrigerate for one hour. 7.Place ball on serving platter, drizzle with caramel topping and serve with chocolate wafers, chocolate graham fingers, Nilla wafers or sliced apples.

I am looking forward to trying this recipe for dinner one night very soon--it just sounds so good, not to mention healthy!  Asparagus with Feta Vinaigrette     Yield 4 servings  Prep 10 minutes  Cook 10 minutes This show-stopping, healthy asparagus dish is ready in a mere 20 minutes. Ingredients 1 1/4 teaspoons kosher salt, plus more as needed 2 pounds fresh asparagus 3 tablespoons red wine vinegar 2 tablespoons Dijon mustard 1/4 teaspoon freshly cracked pepper 2 tablespoons good-quality olive oil 1/2 cup (2 ounces) crumbled feta cheese Instructions Fill a medium saucepan or deep sauté pan with water halfway up the sides and bring to a boil. Once boiling, add 1 teaspoon of salt to the water.  While the water is coming to a boil, prepare an ice bath in a large bowl and set aside. Trim the asparagus by snapping off the tough bottom of each stalk where it naturally breaks when bent. Add the asparagus to the boiling water and cook for 3 to 5 minutes, or until the a

My good friend, Kris Chamberlain, shared this recipe on Facebook.  It looks and sounds so yummy, I had to add it to my blog so I'll remember to try it (and soon).  I have a feeling this would be a wonderful dessert when having family or friends over.  Granny Cake 1 1/2 c sugar 2 c flour 1/2 tsp salt (omit if using self-rising flour) 1 tsp baking soda (omit if using self-rising flour) 2 eggs 1 lg (20 oz.) can crushed pineapple in its own juice (including juice) 1 c brown sugar 1 c chopped pecans 1 c evaporated milk 1/2 c sugar 1 stick margarine 1 tsp vanilla Mix the sugar, flour, salt, soda, eggs and pineapple together and pour into a 9 x 13 pan. Sprinkle the top with one cup brown sugar and one cup chopped pecans. Bake at 350 degrees for 45 minutes. Cook the milk, sugar, margarine and vanilla until mixture comes to a rolling boil. AFTER THE CAKE HAS BAKED AND RIGHT OUT OF THE OVEN, pour the cooked milk mixture over the entire cake. This is so mois