Recipe for a fun weekend

Here is a list of foods that got us through our girls’ weekend in PA:

1. Peanut butter Oreos

2. Pink ribbon bagels from Panera Bread:

3. Crab dip:

2 8 oz. cream cheese (softened)

½ pint sour cream

3-4 Tbsp. mayonnaise

½ tsp. Old Bay seasoning

3 shakes garlic powder

2-3 shakes Worcestershire sauce

Juice of ½ lemon

½ tsp. dry mustard

Mix above with 1 lb. of crabmeat and ½ cup grates, sharp cheddar cheese. Sprinkle a little cheddar cheese on top.  Bake uncovered at 350 for 1 hour.

4. Peanut butter meltaway cake (to die for) 

1 c. margarine

¼ c. cocoa

½ c. buttermilk

1 c. water

2 c. sugar

2 c. flour

1 tsp. baking soda

1 tsp. vanilla

2 eggs



¾ c. peanut butter

¾ T. oil

½ c. margarine

¼ c. cocoa

1 lb. powdered sugar

6 Tbs. buttermilk

1 tsp. vanilla


Combine margarine, cocoa, buttermilk, and water in a saucepan and stir over low heat until bubbles appear, about 5-10 min.  Remove from heat ant add sugar, flour, soda, vanilla, and eggs.  Beat until smooth.

Pour into a greased 9 by 13 inch pan.  Bake in a preheated 350 oven for 25-35 min.  Cool.  Prepare icing.  Mix together peanut butter and oil.  Spread over cooled cake.  Refrigerate for 20 min.   Heat margarine and cocoa until bubbles form.  Add powered sugar, buttermilk, and vanilla, mixing well.  Immediately spread over peanut butter on cake.  Refrigerate before serving.

5. Veggies and dip (hey, we had to eat something healthy)

6. Grapes (ditto)

Kim also told me about a recipe for angel hair pasta that sounded really good, so I figured I’d include that too, even though we didn’t eat it this weekend:



1 lb. shrimp (cooked and peeled)

1 bunch broccoli

Salt to taste

¼ c. light olive oil

4 tbs. unsalted butter

2 scallions, cut into ¼ inch pieces

1 clove garlic, peeled and crushed

2 tbs. white wine

16 oz. angel hair pasta

Grated parmesan cheese to taste


Cut broccoli into florets. Peel and chop the stem into bite size pieces.  Cook the broccoli in boiling water for 3-4 min. until crisp-tender.  Drain and place in ice water to cool.  Drain.  Heat oil and 3 tbs. butter in saucepan over medium heat.  In a skillet, melt remaining 1 tbs. butter and sauté the scallions and garlic for 2 min. Add the wine and cook for 5 min.  Add melted butter and oil, then the blanched broccoli and cooked shrimp.  Heat thoroughly.  Cook the pasta in a large pot of salted boiling water until al dente, about 30 seconds.  Drain well and place in a serving dish.  Toss with the broccoli mixture.  Serve at once with parmesan cheese.

Happy eating!


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