Broccoli Spinach Balls

I made these broccoli and spinach balls last week to take to our neighbor's house for dinner.  The original recipe is just for spinach balls but I did half and half.  They were really good but there are definitely some changes I would make to the recipe.  The recipe calls for 6 eggs.  I used five but I think you could get away with using four eggs. Also it calls for a stick of butter but HALF of a stick would be plenty. Finally I added bread crumbs until the mixture became thick enough to "roll" into balls. The recipe I am posting below will reflect the changes I would make if I made these again. The original recipe came from The Curvy Carrot.

Spinach and Broccoli Bites

1/4 cup unsalted butter
1 small onion, chopped (I used minced onion)
1 teaspoon minced garlic
1 10-ounces packages frozen chopped spinach, thawed and drained
1 10 ounce package of broccoli thawed
8-ounces stuffing mix
4 large eggs
1 cup grated Parmesan cheese
Salt and pepper, to taste


Preheat the oven to 350 degrees.  Melt the butter over medium heat in a pan, add the onion and cook til translucent. Add the garlic and cook for 30 seconds. Make sure all of the water is removed from the broccoli and spinach. Combine the stuffing mix, spinach, broccoli, eggs, Parmesan, salt and pepper, and onion/garlic mixture. Combine well. Line a baking sheet with parchment paper. Roll the mixture into individual 1-inch balls. Place each one on the parchment-lined baking sheet.  Bake the balls for about 15-20 minutes.

Eastern Shore Crab Dip

Eastern Shore Crab Dip...the ONLY kind to have
from my 6th grade social studies teacher

I found this recipe in a cook book my mom's school put together as a fundraiser and this recipe just so happens to be from my 6th grade social studies teacher.

1 lb crab meat
16 oz softened cream cheese
1 cup sour cream
1/4 cup mayo
2 tsp lemon juice
2 tsp of Worcestershire sauce ( I add tons more)
1 tsp mustard
Old Bay seasoning and garlic powder to taste
1 cup of shredded cheddar cheese (I use a lot more of this too)

Mix cream cheese, sour cream, mayo, lemon juice, Worcestershire sauce and mustard together in a bowl. Add Old Bay and garlic powder to taste.  Mix in crab meat. Stir in half of the cheese. Place in a casserole dish and top with cheese. Bake 30-40 min at 350 degrees or until bubbly.

Rachel's Fresh Salsa

Rachel's Fresh Salsa
from a Philly girl gone Californian

5 med tomatoes
1 lg white onion
2 jalapenos
a clump of cilantro
lemon juice
salt
pepper

Literally Rachel said, "slice and dice until it tastes good." Which is pretty much the idea. I cut out the gooey part of the tomato and take out most of the jalapeno seeds.  Chop the tomato, onion, and jalapeno.  Wash the cilantro and then shred or chop.  Squeeze the juice of the lemon in the mixture and add salt and pepper to taste.

Buffalo Chicken Dip

Bethany's Buffalo Chicken Dip
from a true Buffalo, New Yorker

2 boneless skinless chicken breasts or tits as Bethany calls them
8 oz cream cheese, low fat is OK
1/2 blue cheese or ranch dressing
1/3 to 1/2 Franks Red Hot Sauce
3/4 cup shredded cheddar cheese

Cut chicken in chunks. Heat chicken and hot sauce over med heat in a pan. Stir in cream cheese and dressing. Cook until blended and warm. Mix in 1/2 of the cheese. Pour into a heat proof dish and sprinkle the rest of the cheese on top. Serve hot, hot, hot! Good with crackers or celery.