Paula Dean Hot Crab Dip

 Paula Dean Hot Crab Dip

Ingredients

1 lb of lump crab meat

1 cup of grated pepper jack cheese

3/4 cup of Mayo

1/4 cup of grated Parmesan

1/4 cup of minced green onions

6 roasted garlic cloves or 2 minced cloves

3 tablespoons of Worcester Sauce

2 tablespoons of fresh lemon juice

1 teaspoon of hot sauce

1/2 teaspoon of dry mustard

salt and pepper

Combine ingredients and bake at 350 for 30 minutes. 

Deez Nuts

Deez Nuts

From Ina Garten 

INGREDIENTS

• Vegetable oil
• 3 cups 

  whole roasted unsalted cashews (14 ounces)

• 2 cups 

  whole walnut halves (7 ounces)

• 4 cups 

  whole pecan halves (7 ounces)

  1/2 cup 

  whole almonds (3 ounces)

• 1/3 cup 

  pure maple syrup

• 1/4 cup 

  light brown sugar, lightly packed

• 3 tablespoons 

  freshly squeezed orange juice

• 2 teaspoons 

  ground chipotle powder

• 4 tablespoons 

  minced fresh rosemary leaves, divided

• Kosher salt

INSTRUCTIONS

1. Preheat the oven to 350 degrees.

2. Brush a sheet pan generously with vegetable oil. Combine the cashews, walnuts, pecans, almonds, 2 tablespoons of vegetable oil, the maple syrup, brown sugar, orange juice, and chipotle powder on the sheet pan. Toss to coat the nuts evenly. Add 2 tablespoons of the rosemary and 2 teaspoons of salt and toss again.

3. Spread the nuts in one layer. Roast the nuts for 25 minutes, stirring twice with a large metal spatula, until the nuts are glazed and golden brown. Remove from the oven and sprinkle with 2 more teaspoons of salt and the remaining 2 tablespoons of rosemary.

4. Toss well and set aside at room temperature, stirring occasionally to prevent sticking as they cool. Taste for seasoning. Serve warm or cool completely and store in airtight containers at room temperature.