Add chopped crab leg, mayonnaise, dill, lemon and pepper into a bowl. Serve in buns with lettuce.
2 - 30 oz. cans of fruit, such as mandarin oranges and peach chunks
2 bananas, sliced
2 cups. mini marshmallows
1 c. coconut
16 oz. whipped cream
1 1/2 c. cooked drained rice
3 apples, cored and sliced
Mix all ingredients and keep refrigerated.
mix in pot, stir constantly over medium heat til soft ball stage (it will turn slightly brown and take about 15 minutes) Put a piece of parchment paper on a cookie sheet, pour mixture over top. Dump chocolate chips over the top and spread til smooth, and sprinkle with slivered almonds. Let cool and break into pieces.
crust (bought or homemade)
Preheat oven to 425*. Combine filling ingredients and pour into crust. Bake 15 minutes, reduce heat to 350* and bake and additional 50 minutes. Cool and serve with whipped cream.
Preheat oven to 400*. Mix all ingredients, and roll into 1 inch balls, bake for 6 minutes.
Preheat oven to 350*. melt butter. blend sugars, vanilla and eggs. Beat into butter, then add the rest of the ingredients until well blended. Bake for 40-45 minutes in a greased 13*9 pan.
{reheat oven to 300*. Sprinkle Oreos into the bottom of an 8 inch springform pan, set aside. Blend in all ingredients but the mini chocolate chips. fold those in last. Slowly pour mixture over crumbs, bake for 50-60 minutes. let cool on wire rack. Cover and chill for at least 8 hours. Remove sides of pan, and cut.
Frozen Puff Pastry, dethawed
Preheat oven to 400*. Process half the spinach and remaining ingredients in food processor for about 1 minute, add remaining spinach and process 2 minutes, scraping sides. (can be stored in fridge up to 3 days.) cut pastry into squares, an than cut from each of the corners about halfway toward center. place a dollop of the pesto into center and then fold every other triangle toward center, making a pinwheel. Cook for 8-10 minutes.
1 box German chocolate cake mix
1 can sweetened condensed milk
1 jar your choice of caramel, butterscotch, fudge ice-cream topping
1 large tub whipped cream
1 lg bag heath bar pieces
Mix cake according to directions and bake. Cool about 10 minutes, poke holes in cake with handle of spoon, pour entire can condensed milk over cake. Cool completely. Cover with entire jar of ice cream topping of your choice. Just before serving cover with whipped cream and sprinkle with heath bar pieces.
Preheat oven to 350*. in 13*9 pan melt margarine in oven. sprinkle crumbs over margarine, pour condensed milk evenly over crumbs. Top with remaining ingredients. press down firmly. Bake 25-30 minutes or until lightly browned. cool chill if desired. cut into bar. store loosely covered at room temperature.
