Recipe File

Recipe File

Warm up with these winter recipes!

Winter is almost upon us, and what better time to hunker down with some nice, cozy comfort food?  Whether you are entertaining for a crowd or cooking for one or two, winter and the holiday season are the perfect time to try something new.  Happy holidays!  

Louisiana Hot Crab Dip

1/2 pound jumbo lump crabmeat
8 ounces cream cheese
1/2 cup mayonnaise
3/4 cup grated Parmesan cheese
4 tablespoons minced green onions
2 large garlic cloves, minced
2 teaspoons Worcestershire sauce
2 teaspoons fresh lemon juice
1 teaspoon Creole seasoning
1 teaspoon hot sauce


  • Preheat oven to 350°.
  • Combine first 10 ingredients in a medium bowl. Stir well. Transfer mixture into a 2-qt. baking dish. Bake for 35 to 40 minutes or until bubbly and lightly browned.
    Serve with your favorite crackers or crusty bread.

Nana Lewis’ Famous Ginger Snaps

2 1/2 cups flour
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon cinnamon
dash each of allspice, cloves and nutmeg
1/2 teaspoon salt
3/4 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1/4 cup table or cooking molasses
White sugar, for rolling


  • Whisk together flour, ginger, baking soda, salt and spices in bowl and set aside.
  • In another bowl cream butter and sugar until light and fluffy. Add egg, mix well. Add molasses and mix well.
  • Add dry ingredients to wet ingredients and stir toegther until combined. If the batter is too sticky, add more flour. If too dry, add more butter and molasses. I You should be able to handle the dough without it sticking to your fingers.
  • Form 1 tablespoon of dough in hand and roll in a ball. Roll balls in sugar. Place 2 inches apart on parchment lined cookie sheet. Bake at 350 degr=rees for 12 to 15 minutes until tops are slightly rounded, cracked and lightly browned. Remove to wire rack.

Mini No-Bake Chocolate Cheesecakes

6 ounces chocolate wafer crumbs
1/4 cup unsalted butter, melted
16 ounces cream cheese, softened
3/4 cup granulated sugar
2 tablespoons sour cream
1 teaspoon vanilla extract
6 ounces bittersweet chocolate, melted and cooled
sweetened whipped cream
cocoa powder, for garnish

To Make the Crust:

  • Combine cookie crumbs and butter until moistened. Divide crust mixture evenly among 12 cups of a mini cheesecake pan. Press crust firmly and evenly into the bottoms of the pan. Place pan in refrigerator while you prepare the filling.

To Make the Filling:

  • Using an electric mixer on medium speed, beat cream cheese and sugar until blended and smooth. Mix in vanilla and sour cream. Add cooled chocolate and mix until well combined.
  • Divide filling among the cups of the mini cheesecake pan. To get a smooth, solid filling, add filling a tablespoon at a time and use a small spatula or spoon to press the filling down into the cups. You can also pipe the filling into the cups if you prefer. Chill cheesecakes in pan at least 6 hours.
  • Carefully remove the cheesecakes by pressing up from the bottom of the cheesecake pan. Serve with sweetened whipped cream and a sprinkling of cocoa powder.

Golden Chanterelle Soup with Toasted Almonds

2 tablespoons (¼ stick) butter
1 large onion, chopped
2 large celery stalks, chopped
3 cups thinly sliced fresh chanterelle mushrooms
1 cup thinly sliced button mushrooms
6 cups (or more) low-salt chicken broth
2 medium russet potatoes peeled, cut into 1 inch cubes
2 bay leaves
1 large fresh thyme sprig (or 1/2 teaspoon dried)
1 large fresh Italian parsley sprig (or 1 tablespoon dried)
½ cup whipping cream
Dry Sherry
½ cup sliced almonds, toasted


  • Melt butter in heavy large pot over medium-high heat. Add onion and celery; sauté until translucent, about 5 minutes. Add all mushrooms and cook until mushrooms are soft, stirring often, about 7 minutes.
  • Add 6 cups broth and next 4 ingredients. Bring to boil. Cover, reduce heat to low and summer until potatoes are very tender, about 25 minutes. Discard herbs. Cool slightly.
  • Add whipping cream and dry sherry. Top with almonds.
  • Tip: To toast almonds, preheat oven to 350°. Place almonds on a parchment-lined cookie sheet and toast until lightly browned, approximately 5 minutes.

Slow Cooker Beef Stew

2 tablespoons olive oil
2 pounds stew meat, cut into 1-inch cubes
Kosher salt and freshly ground black pepper, to taste
1 pound baby red potatoes, quartered
4 carrots, cut diagonally into 1/2-inch-thick slices
1 onion, diced
3 cloves garlic, minced
3 cups beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon smoked paprika
2 bay leaves
1/4 cup all purpose flour
2 tablespoons chopped fresh parsley leaves


  • Heat olive oil in a large skillet over medium heat. Season beef with salt and pepper. Add beef to the skillet and cook until browned on all sides, about 3-5 minutes.
  • Place beef, potatoes, carrots, onion and garlic into a 6-qt slow cooker. Stir in beef broth, tomato paste, Worcestershire, thyme, rosemary, paprika and bay leaves until well combined; season with salt and pepper.
    Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
  • In a small bowl, whisk together flour and 1/2 cup stew broth. Stir mixture into the slow cooker. Cover and cook on high heat for an additional 30 minutes, or until thickened.
  • Serve immediately, garnished with parsley, if desired.