Crab Muffins for New Years Eve

Crab Muffin via LashesandDashesIf you are looking for a simple yummy Appetizer for New Years Eve I have the one for you it’s Crab Muffins! We have made this in our family for years and it is one of our favorites! The Muffins are just the right amount of seafood, not to fishy but you still know you are eating seafood. The Crab Muffins are also super easy to make, with only four ingredients. I used a muffin tin to bake them on but feel free to use a cookie sheet, all of my cookie sheets at the time I made this were baking Nut Rolls (Recipe to Come). Sorry for the rush job on the pictures, I was very excited to make these not to mention very hungry!

Crab Muffins via LashesandDashes

Crab Muffins via LashesandDashes

Crab Muffins via LashesandDashes

Crab Muffins via LashesandDashes

Crab Muffins via LashesandDashes

Crab Muffins via LashesandDashes


1 jar Kraft Old English Cheese Spread

1 small can Bumble Bee Fancy Lump Crab Meat 

1 package Thomas English Muffins

2 TBS melted butter

Take lid off of Cheese Spread microwave for 10-15. Open can of Crab meat, drain. Place crab meat in a bowl, using fingers go through the meat to get out any leftover shell. Once you have gone through to meat, mix together the cheese spread and crab meat in a bowl. Separate the English Muffins in half. Place the English Muffins on your baking dish, spread the melted butter over the top of the muffins. Scoop the Crab mixture onto the English Muffin. Broil until the Crab mixture is bubbly. Enjoy Hot 🙂


Crepes for Thanksgiving Breakfast.

Happy Thanksgiving to all of you! I hope you enjoy this day with your families! We all have so much to be thankful for!

Thanksgiving Crepes via LashesandDashesEvery year for Christmas for as long as I can remember we have had  Crepes for breakfast on Christmas morning, it has become one of my  favorite traditions! Over the past couple years we have come to the  realization that this tradition is to good to be kept for only Christmas,  last year we had the Crepes on New Years Day as well. This year we  decided to make them on Thanksgiving. This tradition is one I  plan on continuing when I have my own family. The crepes are super easy to make, which is one of the reasons we love them! Also they  look just as wonderful as they taste! Feel free to fill the crepes with  what ever you would like, below I have listed some ideas.

Crepes for Thanksgiving Breakfast via LashesandDashes

The Ingredients


The batter in the blender.


Melting the butter.


Pouring the batter into the hot skillet.


The crepe is cooking.


The finished product.

Thanksgiving Crepes via LashesandDashes

Without any further adieu here is the recipe for my families crepes.



1/2 tsp salt

1 TBL sugar

1 tsp Vanilla

3 eggs

1 cup half and half

1/2 cup skim milk

2  TBS melted butter

1 cup all purpose flour

1 TBS butter

Some Ideads for the Filling for the Crepes

Your favorite jam

Whipped Cream

Powdered Sugar


Fresh Fruit

Combine the salt, sugar, eggs, milk, butter and vanilla in a blender until well mixed. Add in 1/2 a cup of flour at a time and blend until smooth. Let the batter chill in the fridge for at least half an hour. When you are ready to cook blend the batter again so that it is smooth. Heat a nonstick skillet over medium heat, place a small amount of butter in the hot skillet, let it melt. Pour the batter into the middle of the pan, pour enough batter to almost cover the bottom of the skillet, Move the pan around just slightly to bring the batter to the edges of the pan. Once the crepes has bubbles flip it with a plastic spatula. Once the crepe is brown on both sides take it out of the pan and place it on a warm plate. Continue the above steps until you have no batter left. Once all of the Crepes are cooked you can begin filling them with your favorite fillings.  We place all of the fillings on the table so everyone can choose what they would like.


Homemade Pie Crust

Are you looking for a flaky easy to make Pie Crust? Well then, you have come to the right place!

Homemade Pie Crust via LashesandDashes

Homemade Pie Crust via LashesandDashes

Dry Ingredients for the Pie Crust.

Homemade Pie Crust via LashesandDashes

The pie crust ready to go in to the fridge.

Homemade Pie Crust via LashesandDashes

Homemade Pie Crust

YIELD: makes two 9 inch pie crusts

2 1/4 cups Unbleached All Purpose Flour

1 teaspoon Kosher Salt

1 stick Ice Cold Unsalted Butter, cut into pieces

1/2 cup Shortening Ice Cold, cut into pieces

6-10 tablespoons Ice Cold Water depending on your dough


Cut the butter into the flour and salt in a bowl until it’s crumbly. Next add one tablespoon of ice cold water at a time mixing the dough with your hands until it forms in to large clumps and resembles coarse wet sand. Divide in half, form into round disks and wrap into plastic wrap. Refrigerate for 30 minutes to let it rest.

Roll out dough evenly and lay into a 9 inch pie plate leaving an inch overhang. Fold the inch overhang underneath to form a rim, crimp with fingertips. Add desired filling and repeat with the second disk of dough.

If using the second disk as a top crust, fold top edge of dough under the bottom edge of dough and crimp. Remember to cut the steam vents in the center of the top dough to let the steam escape.


Recipes Made Thus Far on this Blog with this Recipe:

Leftover Turkey Pot Pie

Oven Fried Chicken and Couscous

Oven Fried Chicken and Couscous via LashesandDashesFor Dinner last night I made Semi Healthy Oven Fried Chicken and Israeli Couscous. It is a flavorful dish that can be modified to your needs and taste.

Israeli Couscous is one of my favorite grains to make and eat, a quick side dish with wonderful flavor!

The below recipe serves three with left overs.

I started on the Chicken so it would have a head start on the couscous.

Dry Ingredients

The Dry Ingredient minus the Breadcrumbs

Oven Fried Chicken

The melted butter, dry ingredients in a Ziploc, and Chicken Fryer

Oven Fried Chicken

Mixing the Chicken in the Ziploc

Oven Fried Chicken

The coated chicken in the greased chicken fryer.

Oven Fried Chicken

The chicken in the oven

Oven Fried Chicken

The chicken is done.

Oven Fried Chicken

3 boneless, skinless chicken breast rinsed and put on a plate with paper towel

Just over 1/2 cups of flour

1/4 cup breadcrumbs

1/4 cup of melted butter

A dash of salt

A pinch of white pepper

A pinch of salt

1 TBL of Italian seasoning

A pinch of parsley flakes.

Pre-heat oven to 400. Melt the butter in a dish large enough to put the chicken in, then put all of the dry ingredients in a Ziploc bag. Spray your pan with Pam. After you have mixed your dry ingredients in the Ziploc bag. Dip one piece of chicken at a time into the butter, then place chicken into Ziploc bag and shake the bag until the chicken is fully coated in mixture, then place in pan. Repeat with remaining chicken. Once done place pan with chicken in oven and set timer for 20 minutes. After 20 minutes flip chicken and cook for 20 minutes more.

Israeli Couscous

 One cup of Israeli Couscous

Israeli Couscous

Toasting the Israeli Couscous

Israeli Couscous

Toasted couscous

Israeli Couscous

The chicken broth cooking the couscous

Israeli Couscous

The couscous is completely cooked, it is nice and plump.

Israeli Couscous

1 cup Israeli couscous

1 TBL Olive oil

1 1/4 cup of liquid, I used chicken broth

Use a 2 quart pan to heat the Olive oil over a med-high flame, once oil is hot place Couscous into pan to brown for 5 minutes. I personally brown the couscous for 7 minutes, the longer you brown it the better the flavor, just becareful to not burn the couscous. Once the couscous is browned carefully add the liquid to the pan, then turn the flame to low. We want to the couscous to simmer for 10 minutes.  Stir once to make sure the couscous is not sticking to the sides of the pan. The couscous when done should be plump and soft but not mushy.

Oven Fried Chicken and Israeli Couscous

I know it is not the most beautiful dish you have ever seen, but it is delicious!

Let me know in the comments if you tried the recipe!

Lashes and Dashes