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Hot Crab Parmesan Dip Recipe


  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup grated Parmesan cheese
  • 4 medium green onions, thinly sliced (1/4 cup)
  • 1/4 cup mayonnaise or salad dressing
  • 1/4 cup dry white wine or apple juice
  • 2 teaspoons sugar
  • 1 teaspoon ground mustard
  • 1 garlic clove, finely chopped
  • 1 can (6 ounces) crabmeat, drained, cartilage removed and flaked


  1. Heat oven to 375°F. Mix all ingredients except crabmeat, almonds and crackers in medium bowl until well blended. Stir in crabmeat.
  2. Spread crabmeat mixture in ungreased pie plate, 9×1 1/4 inches, or shallow 1-quart casserole. Sprinkle with almonds.
  3. Bake uncovered 15 to 20 minutes or until hot and bubbly. Serve with crackers.

Cheese Pineapple Pie Recipe


Pineapple Layer

  • 1/3 c  Sugar
  • 1 tb Cornstarch
  • 1 cn (8oz) crushed pineapple with juice

Cream Cheese Layer

  • 1 (8oz) cream cheese, Softened
  • 1/2 c Sugar
  • 1 t Salt
  • 2 Eggs
  • 1/2 c Milk
  • 1/2 ts Vanilla
  • 1 9-in unbaked pie shell
  • 1/4 c Chopped pecans


  1. Combine sugar, cornstarch and pineapple plus juice in a small saucepan. Cook over medium heat, stirring constantly until mixture is in mixer bowl. Add 2 eggs, one at a time, beating after each addition.
  2. Blend in milk and vanilla. (If mixture looks slightly curdled, don’t worry it bakes out.) Spread cooled pineapple layer over bottom of pie shell.  Pour cream cheese mixture over pineapple; sprinkle with pecans. Bake at 400 degrees for 10 minutes; reduce heat to 325 and bake for 50 minutes. Cool.

Chocolate Cheese Pie Recipe


  • 8 Oz Cream cheese,softened
  • 3 Oz Cream cheese,softened
  • 3/4 C Sugar
  • 1/4 C Hershey’s Cocoa
  • 2 Ea Eggs
  • 1 T Vanilla extract
  • 1/2 C Chilled whipping cream
  • 1 Ea 8″ packaged crumb crust
  • 1 Cn Cherry pie filling


  1. Heat oven to 350 degrees.In large mixer bowl,combine cream cheese and sugar; beat well.
  2. Blend in cocoa,scraping sides of bowl and beaters frequently.
  3. Add eggs and vanilla;blend well.Blend in whipping cream.
  4. Pour into crust.Bake 35 to 40 minutes.(Center will be soft but will set upon cooling.Cool to room temperature. Cover and chill several hours or overnight. Garnish with cherry pie filling.Serve 6 to 8.

Pumpkin Swirl Cheesecake Squares Recipe

Enjoy all the delicious flavour of pumpkin with these eye-catching cheesecake squares guaranteed to wow everyone after a big meal.,

Makes 1 8-inch square pan. Cuts into 16 squares.


  • Crust
  • 1 cup all-purpose flour
  • ¼ cup packed light brown sugar
  • ⅓ cup cool unsalted butter, cut into pieces

Pumpkin Cheesecake

  • ½ pkg brick cream cheese, at room temperature
  • ¾ cup sugar
  • 1 cup pure pumpkin purée
  • 2 Tbsp all-purpose flour
  • ½ tsp baking powder
  • ½ tsp ground cinnamon
  • 1 whole egg, at room temperature
  • 1 egg yolk

Cheesecake Swirl

  • ¼ pkg brick cream cheese, at room temperature
  • 1 ½ Tbsp sugar
  • 1 egg yolk
  • ½ tsp vanilla extract

Pumpkin Swirl Cheesecake Squares Recipe


  1. Preheat the oven to 350 F. Grease an 8-inch square pan and line it with parchment so that the paper comes up the sides of the pan.
  2. For the crust, using a food processor, pulse the flour and brown sugar together, then cut in the butter until evenly blended (the mixture will be dry and crumbly). Alternatively, this base can be made by hand, blending the butter into the flour and sugar using a pastry cutter. Press this into the prepared pan and bake it for about 18 minutes, until it turns just a little brown at the edges. Cool while making the filling.
  3. Beat the cream cheese to soften and then beat in the sugar. Add the pumpkin and stir until smooth. Switch to a whisk and add in the flour, baking powder and cinnamon. Whisk in the egg and egg yolk and set aside.
  4. For the cheesecake swirl, beat the cream cheese until smooth and then beat in the sugar. Stir in the egg yolk and vanilla until smooth.
  5. Pour the pumpkin cheesecake onto the cooled crust. Either spoon or pipe the cheesecake swirl on top and use a bamboo skewer to create pretty swirls. Bake for about 30 minutes until, like a cheesecake, the filling is set at the edges but still has a little jiggle at the centre. Cool the squares to room temperature, then chill for at least 2 hours before slicing.
  6. The squares will keep, refrigerated, for up to 3 days.

Cherry Cheese Pie Recipe


  • 1 1/2 c  Graham Cracker Crumbs; *
  • 1/4 c  Brown Sugar; Firmly Packed
  • 1/3 c  Butter or Margarine; Melted


  • 8 oz Cream Cheese; Softened, PLUS 3 oz Cream Cheese; Softened
  • 1/2 c  Sugar
  • 1/2 ts Vanilla
  • 2 ea Egg Whites; Stiffly Beaten
  • 16 oz Cherries; Pie, In Water
  • 1 x  Red Food Coloring
  • 1/4 c  Sugar
  • 1 tb Cornstarch

*20 Graham crackers, crushed, should give you this amount of crumbs.



  1. Combine the cracker crumbs, the brown sugar and butter in a small bowl, blending well.  Press into the bottom and up the sides of a 9-inch pie plate.


  1. Beat the two packages of cream cheese in a bowl using an electric mixer set on medium speed, until smooth.  Gradually add 1/2 cup of sugar and the vanilla, blending well.  Gently fold the stiffly beaten egg whites into the cream cheese mixture.  Pour into the brown sugar pie crust.  Bake at  325 degrees F. for 25 minutes or until the filling is set.
  2. Cool on a wire rack.  Drain the cherries, reserving 1/2 cup of the juice.  Combine the reserved juice with a few drops of red food coloring, 1/4 cup of sugar, and the cornstarch in a 2 quart saucepan.  Cook over medium heat, stirring constantly, until the mixture boils and thickens.  Remove from the heat and cool slightly.
  3. Arrange the cherries over the cheese filling, then spoon the glaze over the cherries.  Cover and chill for at least 1 hour in the refrigerator or until the glaze is set.
  4. Serve cold.

Seafood Lasagne Recipe


  • 8 Lasagne noodles
  • 2 Tbsp. butter
  • 1 cup chopped onion
  • 1 – 8 oz. pkg. cream cheese, softened
  • 1 1/2 cups creamed cottage cheese
  • 1 egg, beaten
  • 2 Tbsp.chopped basil or 2 tsp. dried
  • salt and pepper to taste
  • 2 – 10 oz. cans cream of mushroom soup
  • 1/3 cup milk
  • 1/3 cup dry white wine
  • 1 – 5 oz. can crab
  • 1 lb. shelled deveined cooked shrimp
  • 1/4 cup freshly grated parmesan cheese
  • 1/2 cup grated sharp cheddar cheese


  1. Cook noodles according to package directions. Place 4 in 9″ X 13″ pan. Cook onion in butter. Add cream cheese, cottage cheese, egg, basil, and salt and pepper.
  2. Spread 1/2 mixture over noodles. Combine soup, milk and wine. Stir in crab and shrimp. Spoon 1/2 mixture over cheese layer. Repeat all layers. Sprinkle with parmesan cheese and bake, uncovered at 350F. for 45 minutes. Top with cheddar cheese, brown under broiler and let stand for at least 15 minutes before serving.

Cheesy Ranch Broccoli Bake Recipe


  • 10 cups fresh small broccoli florets
  • 1 medium red bell pepper, chopped
  • 1/4 cup water
  • 1 container (8 oz) cream cheese spread, softened
  • 1/2 cup milk
  • 1 package (1 oz) ranch salad dressing & seasoning mix
  • 2 cups shredded Cheddar cheese (8 oz)
  • 15 coarsely broken Ritz™ crackers
  • 1 tablespoon butter, melted


  1. Heat oven to 350°F. Spray 12×8-inch (2-quart) baking dish with cooking spray.
  2. In large (at least 4-quart) microwavable glass bowl, mix broccoli, bell pepper and water; cover with plastic wrap. Microwave on High 4 to 5 minutes, stirring after 2 minutes, until broccoli is bright in color and hot; drain. Return broccoli and bell pepper to bowl.
  3. Place cream cheese spread and milk in medium microwavable glass bowl. Microwave uncovered on High 1 minute; use whisk to blend (mixture will have a few small lumps).
  4. Stir dressing mix into cream cheese mixture; mix well. Add cheese; stir to combine. Pour cheese mixture over broccoli and bell pepper; toss to coat. Spread in baking dish.
  5. In small bowl, toss crackers with melted butter. Sprinkle over broccoli.
  6. Bake 25 to 30 minutes or until hot and bubbly.

Blue Crab Dip Recipe (Joe’s Crab Shack)

Joe’s Crab Shack is one of my favorite restaurants but they aren’t in Canada.   For those of you who love their favorite Blue Crab Dip Recipe, here is a copycat version of it that you will love.


  • 8 ounces cream cheese, softened
  • 2 cups crabmeat (canned is fine)
  • 1/4 cup diced green onion
  • 1 tablespoon minced mild red chili pepper
  • 1 tablespoon mild green chili pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon white pepper
  • 2 tablespoons shredded Parmesan cheese


  • Paprika
  • 1 teaspoon minced fresh parsley


  1. Preheat oven to broil.
  2. Combine the cream cheese with crab, green onion, chili peppers, salt and white pepper in a medium bowl. Stir well to combine.
  3. Spread mixture into the bottom of an oven­safe dish. Use a wide dish for this so that the dip is only about an inch deep in the bottom.
  4. Sprinkle Parmesan cheese over the surface of the dip.
  5. Broil for 3 to 4 minutes or until the cheese on top begins to brown.
  6. Sprinkle paprika over the dip, followed by fresh minced parsley. Serve with tortilla chips or crackers for dipping.

Serves 4 to 6 as an appetizer.

Baked Bacon-Broccoli Cheese Dip Recipe

Another rich and decadent snack perfect for a cold winter night or to serve up during the big game.


  • 1 bag (12 oz) frozen broccoli & cheese sauce
  • 1 package (8 oz) cream cheese, softened
  • 1/2 cup shredded Cheddar cheese (2 oz)
  • 1/4 cup sour cream
  • 2 tablespoons mayonnaise
  • 1/8 to 1/4 teaspoon ground red pepper (cayenne), if desired
  • 4 slices cooked and crumbled bacon
  • Crackers, as desired


  1. Heat oven to 375° F.
  2. Cook broccoli with cheese sauce as directed on bag. Remove from bag to large bowl. Using kitchen scissors, roughly cut up broccoli. Add cream cheese, half of the Cheddar cheese, the sour cream, mayonnaise, ground red pepper and crumbled bacon. Stir until well combined. Scrape mixture into ungreased ovenproof dish (that will hold at least 2 cups), and place on cookie sheet. Sprinkle top with remaining cheese.
  3. Bake 20 to 25 minutes or until golden and bubbling. Cool 5 to 10 minutes before digging in.
  4. Serve with crackers.