MIAMM: Crabbies

I don’t know about you but we love munching on snacks during the Eagles games. Maybe it’s a fall football thing but there’s something right about having a snack while sitting on the couch (most likely with a beer). The other week, the grocery store had an amazing deal on English muffins which got me thinking about the little crab appetizers made with English muffins.

Cheese! Crab! Carbs!

Essentially, the snacks are crack like (if you enjoy seafood). So into the freezer went the muffins and on to Internet I went for the recipe. Sure, I could have called home up for the recipe but I got lazy (calling would have involved writing down the recipe and I’d probably lose it.) Along the way, I learned this delectable snack had a name– Crabbies and Silver Linings Playbook referenced them during one of the Eagles game scenes.

Umm fate, if you ask me. We needed to munch on the Crabbies during the game especially after all the support Bradley Cooper has given the Eagles.

Crabbies Recipe


English Muffin Crabbies


  • 1 pack of English Muffins (split)
  • 1 stick (1/4 lb.) butter
  • 1 jar Old English cheese spread
  • 1/2 tsp. garlic salt (or to taste)
  • 1/4 cup mayonnaise 
  • 1/4 tsp. salt
  • 1 (7 oz.) can crabmeat (drained)
  • 1/4 tsp. red pepper flakes
1. Soften butter and cheese in a bowl.
2. Add mayonnaise, seasonings and crabmeat and stir with a fork.
English muffin crabbies recipe
3. Have a few sips of beer, it took a bit of effort to blend everything.
4. Spread the mixture on split English muffins. I went light on the first few trying to gauge the amount of crab mixture per English muffin and then added more after all muffins had some.
English muffin crabbies recipe
5. Place on cookie sheet.
6. Freeze the English muffins for 30 minutes minutes.
7. After removing them from the freezer, cut the muffins in quarters.
English muffin crabbies recipe
Side note: At this point, you can refreeze all unused crabbies for another game.
8. Broil until bubbly and crisp (about 5-7 minutes.)
9. Enjoy!
English muffin crabbies recipe







MIAMM: Blueberry Lemon Zucchini Bread

One of my all time, hands down, favorite vegetables is zucchini. Growing up, we’d get the torpedo sized zucchini’s from the garden and this year was no different. For weeks of the summer, we were swimming (figuratively, not literally) in massive zucchinis from my parent’s garden and our CSA. Not wanting them to go to waste, I spent several weekends making zucchini pies, zucchini tater tots, zucchini quiches, zucchini pizza crusts, and zucchini bread. I’m not kidding when tell you this, one zucchini produced six loaves of bread and one pizza crust.blueberry lemon zucchini bread

Our freezer is jam packed with food for the winter and this Blueberry Lemon bread is amazing– moist, delicious, and easy to make. I started doubling the recipe to make two at time and sharing the other with friends and family. If you’re like us and have a few zucchinis to use, consider this bread.

Blueberry Lemon Zucchini Bread (adapted from Lil’ Luna)


  • 3/4 cup blueberries (I used frozen)
  • 2 cups cake flour
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • 2 eggs
  • 1/2 cup canola oil
  • 1 1/3 cups sugar
  • 3 TB lemon juice
  • 1/2 cup buttermilk*
  • 1 cup grated zucchini

*You can make buttermilk from regular milk by adding a tablespoon of lemon juice to a scant cup of milk.

1. Mix flour, salt and baking powder and set aside.

2. Sigh when you realize how much there will be to clean up after.

3. Beat eggs in the mixer. Feel free to hum Beat It.

4. Add oil and sugar and blend.

blueberry lemon zucchini bread-2

5. Add lemon juice and buttermilk, continue to blend.

6. Fold in zucchini until it is mixed well.

blueberry lemon zucchini bread-3

7. Fold in blueberries.

8. Add all the dry ingredients to the mixer and blend.

blueberry lemon zucchini bread-4

9. Pour batter into greased 9×5 loaf pan.

blueberry lemon zucchini bread-5

10. Bake at 350 for 40-45 minutes. Test bread and it needs longer time, cover with fold and bake for another 5-10 minutes.

11. Enjoy!

blueberry lemon zucchini bread-7


MIAMM: A Toxic Twofer!

What a weekend!  Besides celebrating our anniversary, we did an incredible amount of yard work (with transformation pictures next week) and nailed down a few more aspects of our office, literally.  I don’t know about you but when I do yard work, a cocktail or beer is a delightful treat.  Maybe it’s because my dad always had a beer after mowing the lawn but a cool beverage is always desired after a day spent shoveling mulch.

Ok, fine.  Greg did most of the shovel but I did the pushing and laying of it.  Hazel laid in the mulch as her way of assisting.


Enough of my tangent, I have a toxic twofer for you today– two beverages ideal for dinner yard work.  Maybe kick start your yard work with one and end with another.  The choice is yours.  The infusing alcohol increased this year due to two new jars from HomeGoods.  They both came with a painted chalkboard area for notes which adds a bit of pizzazz to the jar.

Now on to the recipes!

Bloody Mary Vodka


  • 750mL Vodka
  • Green bell pepper
  • Red bell pepper
  • Jalapeno Pepper
  • 1 medium onion
  • 1 1/2 cups carrots
  • 3 stalks celery
  • 6 cloves of garlic
  • Optional: basil, cilantro, bacon.  My aunt didn’t like bacon in hers since it makes the vodka very cloudy looking but a few other people did.  Just pick up a bag of the premade salad bacon and add it to the jar.

1. Chop everything up.  Keep the jalapenos seeded.

2. Dump into a jar.

infused cocktails-5


3. Add vodka.

infused cocktails-6

4. Store in a dark place and shake every other day.

5. Enjoy with tomato juice after 21 days.

Strawberry Margaritas


  • 750mL silver tequila
  • 1lbs frozen strawberries (or fresh)

1. Dump strawberries into the jar.

infused cocktails-2

2. Add tequila.

infused cocktails-3

3. Store in a dark place and shake every other day.

infused cocktails-4

4. Enjoy with your favorite margarita recipe after 21 days.


MIAMM: Mango FroYo

Ugh, today I started a 21 day no junk food challenge.  It’s only been a few hours but I am craving everything on the list.  Every single item–if only I could have a peanut butter, chocolate, gummi bear sandwich (on white bread) with a side of chips and donuts washed down with some diet soda.

But I can’t.

Instead I need to think of ways to eat healthy and be happy instead of what I can’t eat.  Of course, it meant I needed to pin recipes to eat and faux ice cream kept popping up.  Last night, we huddled around the fridge saying goodbye to our dearest snacks and began searching for a healthy snack. Greg and I love the frozen banana “ice cream” but we didn’t have any frozen bananas but we did have frozen mango and a container yogurt in the fridge.

So we treated the mango like the banana and put it in the food processor with a little yogurt, crossed our fingers and hit “ON”.

Guess what? It turned out fabulous! The mango tasted like a sorbet and filled our need for a dessert. We have enough for at least one more night’s worth of dessert. Now if you’re like me and attempting to eat healthy, consider this tasty dessert– it’s perfect for a summer evening.

mango froyo recipe

Fabulously Fake Mango Frozen Yogurt


  • 1/2 pound of frozen mango chunks
  • 4 packets of splenda (or 2 tablespoons of honey)
  • 1/2 cup of yogurt
  • 1/4 cup water

1. Put everything in the food processor.

mango froyo recipe

2. Process until smooth (4-5 minutes).

3. Enjoy while writing this post!

mango froyo recipe-4


MIAMM: Coconut Dream Pie

When I moved in with Greg, I had two rules—

  • I’ll do the laundry if he cleaned the bathrooms.
  • We divide up the week for cooking dinner.

We did great adhering to the dividing the cooking but suddenly stopped succeeding at it, mostly because Greg isn’t allowed to go to the grocery store alone due to his tendency to purchase more junk food than a 13 year old boy.

Side note: To be fair, he washes and dries the dishes when I cook.

With grad school complete, I decided it’s time to ease him back into cooking by making us dessert—a coconut custard pie.  Now I call this recipe Coconut Dream Pie because it’s so easy for your husband to make, it must be a dream.  If you can use a blender, you can make this pie.

coconut dream pie recipe

With a little chocolate shaved over it.

Heck, you can even have your little ones helps make this dessert.  Once it’s baked, no one will ever guess how easy it was to make.  Please feel free to tell them you slaved over it for hours.  The pie is surprisingly light for a custard pie and it forms three distinct layers which makes it even more interesting.

Hope you enjoy it!

Coconut Dream Pie (adapted from Jo Cooks)


  • 2 cups milk
  • 1 cup shredded coconut (sweetened)
  • 2/3 cup sugar
  • 4 eggs
  • 1 tsp vanilla
  • ½ cup flour
  • 8 tbsp of butter (cold or room temperature)
  • Pinch of salt
  • Pinch of ground nutmeg

1. Place everything into the blender.

coconut dream pie recipe

2. Blend until smooth.

coconut dream pie recipe

3. Pour into a pie dish.

coconut dream pie recipe

4. Bake for 45-60 minutes at 350 degrees.

5. Enjoy!

coconut dream pie recipe

MIAMM: Irish Soda Bread

Happy St. Patrick’s Day!  For as long as I have been with Greg, there has been on constant on St. Patrick’s Day– his mom’s Irish Soda Bread.  Each year she makes him a loaf to enjoy (and she’ll make a raisin-less one for me).

irish soda bread recipe

Side note: Raisins don’t belong in cooked food.  The same goes for currants.  Fastest way to ruin bread pudding, cinnamon bread, or a bagel.

For Greg and I, St. Patricks Day usually involves a half marathon in Virginia Beach or a friends wedding.  This year we changed it up with a cruise.  On our way down, we visited with his parents who had homemade Irish Soda Bread for us.  Greg’ mom loves to celebrate St. Patrick’s Day and we love to eat her bread.  In honor of this holiday, today’s Make It a Meal is Greg’s mom’s recipe for everyone to enjoy on this festive day.

Jeanmarie’s Irish Soda Bread (adapted from her email)


  • 1 1/2 cups buttermilk*
  • 2 tbs butter melted
  • 1 egg slightly beaten
  • 3 cups of flour
  • 2/3 cup sugar
  • 1 tbs baking powder
  • 1 teaspoon baking soda
  • 1 teas salt
  • 1 1/2 to 2 cups raisins
  • Couple of good shakes of caraway seeds

* If you don’t want to buy buttermilk, place a tablespoon of white vinegar or lemon juice in a cup of milk.  Let stand for 5 minutes and use. In this case, use 1.5 tablespoons to 1.5 cups of milk.

1. Mix all ingredients together.

2. Evenly divide into 2 loaf pans.

3. Bake at 350 degrees for about 45 minutes

4. Tap on the loafs to test doneness– they should sound hollow

5. Insert a toothpick, if dry you are done.

6. Enjoy with a cup of tea!


Make It A Meal Monday: Blueberry Birthday Bliss

I scream, you scream, we all scream for ice cream . . . in addition to screaming happy birthday to Greg.  Our weekend birthday celebration plans got all shuffled around due to mother nature.  Instead of tubing down the Delaware like we were supposed to, I took Greg blueberry picking.


I know, such a girly activity.

Side note: In my defense, I took him to a smorgasbord and a brewery the day before and another brewery the next day.

Now back to the blueberries, we journeyed about 20 minutes north of us to Longview Farms and spend a good hour picking berries.  Greg started picking his berries by size and color where I went off of us color.  About 20 minutes in, he changed his game.

With over three pounds of berries, I decided we had to make ice cream.

Off to the mighty internets I went a searching for the perfect recipes.  Then we found Italialicious’s Blueberry Gelato.  Sure it’s not truly a meal but it’s what I made this week and many days I feel like eat dessert instead of dinner so it counts in my book as a meal.

Blueberry Birthday Bliss Ice Cream

What you will need:

  • 3 1/2 cups blueberries
  • 1 1/2 cups sugar
  • 3/4 cup water
  • 5 egg yolks
  • 2 cups milk
  • 1 cup heavy cream
  • 2 tablespoons vanilla

1. Dissolve one cup of sugar with water.


2. Once dissolved add the blueberries and bring to a simmer for a few minutes (stir during this time).


3.  Add vanilla and take off the heat to cool.

4. Blend egg yolks with remaining sugar in a mixer.


Side note: If you never separated eggs, here how I do it.  Crack one egg into a cup, pour into your hand and let the egg whites slide through your fingers.  Place yolk into mixing bowl.  Repeat.


5. Add 1/2 of heavy cream to the sugar/yolk mixture and blend until creamy white mixture forms.


6. On the stove top, add the remaining cream and milk to a sauce pan (medium heat).  Stir until little bubble form on the on the edges. Remove from heat.


7. Add about 1/2 cup to the egg/yolk mixture, slowly while the mixer is on.  You are doing this to temper the eggs because you don’t want scrambled eggs.

8. When you’ve tempered the eggs, add them back into the milk/cream mixture and put on medium heat.

9. Continually stir the base until it coats the back of a spoon and you can drag your finger through it, leaving a line.


10. Prepare a ice bath for the base.  I just put a mixing bowl in a bowl with ice cubes and water.

11. Pour base into mixing bowl to shock it from cooking further.  Package up and put in the fridge for 3-6 hour for chilling.


12. After you’ve done that, process the blueberries in the blender.  Package up and put in the fridge.


13. Before you are ready to make ice cream, mix the base and the blueberry mixture.


14. Setup your ice cream maker and follow the instructions.


15. I added a handful of blueberries to the ice cream toward the end of it’s freezing.


16. Scoop out and freeze for a few more hours.

17. Enjoy!


The only downside to making this ice cream is the mess it leaves–