Creamy Shrimp and Crab Lasagna

🦀🦐 Creamy Shrimp and Crab Lasagna
Ingredients:
Seafood filling:
1 lb shrimp (peeled, deveined, chopped)
1 lb lump crab meat (or imitation if preferred)
2 tbsp butter
3 cloves garlic (minced)
1 tbsp lemon juice
Salt & pepper, to taste

Creamy sauce:
4 tbsp butter
1 small onion (finely chopped)
1/4 cup all-purpose flour
4 cups whole milk (warm)
1 cup heavy cream
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1 tsp Old Bay seasoning (or paprika)
1/2 tsp nutmeg (optional, but great with creamy sauces)
Salt & pepper, to taste

Lasagna layers:
12 lasagna noodles (cooked al dente, or use no-boil)
2 cups ricotta cheese
1 egg
2 cups shredded mozzarella cheese
1/2 cup Parmesan cheese
Fresh parsley (chopped, for garnish)


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Instructions:
1. Cook the seafood:
In a skillet, melt butter over medium heat. Add garlic and sauté 1 minute.
Toss in shrimp, cook until just pink (about 2–3 minutes).
Add lemon juice, season with salt & pepper. Remove from heat, stir in crab meat, and set aside.


2. Make the creamy sauce:
In a saucepan, melt butter and cook onion until soft.
Stir in flour and whisk 1–2 minutes to form a roux.
Slowly add warm milk, whisking until smooth.
Stir in heavy cream, Parmesan, mozzarella, Old Bay, nutmeg, salt & pepper. Simmer until thickened and creamy.


3. Ricotta mixture:
In a bowl, mix ricotta with egg and a pinch of salt. Set aside.


4. Assemble the lasagna:
Spread a thin layer of creamy sauce on the bottom of a 9x13 baking dish.
Layer noodles, ricotta mixture, seafood mixture, sauce, and a sprinkle of mozzarella.
Repeat layers until ingredients are used, finishing with noodles, sauce, mozzarella, and Parmesan.


5. Bake:
Cover with foil and bake at 375°F (190°C) for 25 minutes.
Remove foil and bake another 15–20 minutes until bubbly and golden.


6. Rest & serve:
Let sit 10–15 minutes before cutting.
Garnish with fresh parsley and enjoy! 🌿




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Salted Caramel Kentucky Butter Cake

Salted Caramel Kentucky Butter Cake
Ingredients:
For the Cake:
3 cups all-purpose flour
2 cups granulated sugar
1 tsp salt
1 tsp baking powder
½ tsp baking soda
1 cup butter, softened
1 cup buttermilk
2 tsp vanilla extract
4 large eggs

For the Butter Sauce:
¾ cup sugar
⅓ cup butter
3 tbsp water
2 tsp vanilla extract

For the Salted Caramel Topping:
1 cup caramel sauce (store-bought or homemade)
½ tsp flaky sea salt


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Instructions:
1. Preheat oven to 325°F (163°C). Grease and flour a Bundt pan.

2. In a large bowl, combine flour, sugar, salt, baking powder, and baking soda.

3. Add butter, buttermilk, vanilla, and eggs. Beat until smooth and creamy.

4. Pour batter into prepared Bundt pan and bake for 60 minutes, or until a toothpick comes out clean.

5. While cake bakes, prepare butter sauce: In a small saucepan, combine sugar, butter, and water. Cook over medium heat until butter melts and sugar dissolves. Remove from heat and stir in vanilla.

6. When cake is done, poke holes all over the warm cake (still in the pan). Slowly pour the butter sauce over the cake so it soaks in. Let cool completely in pan before inverting onto a plate.

7. Drizzle with caramel sauce and sprinkle lightly with flaky sea salt before serving.



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✨ The result? A super moist, buttery cake with that salted caramel magic everyone loves.

Crockpot Christmas Crack

Crockpot Christmas Crack recipe – a super easy holiday treat made right in your slow cooker! 🎄✨

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Ingredients:
16 oz (1 jar) salted dry roasted peanuts
16 oz (1 jar) unsalted dry roasted peanuts
12 oz semi-sweet chocolate chips
12 oz milk chocolate chips
20 oz white almond bark (or white candy coating), broken into chunks
4 oz German’s sweet chocolate bar (optional but recommended for richness)


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Instructions:
1. Layer in Crockpot – Place the peanuts on the bottom of your slow cooker. Then layer the chocolate chips, German chocolate, and almond bark on top (do not stir).

2. Cook Low & Slow – Cover with the lid and cook on LOW for 2 hours. Check after 1 hour and 30 minutes – if chocolate is mostly melted, you can stir early.

3. Stir Together – After 2 hours, stir everything well until smooth and the peanuts are evenly coated in chocolate.

4. Spoon onto Parchment – Drop spoonfuls of the mixture onto wax or parchment paper.

5. Cool & Set – Let sit at room temperature until hardened (about 1–2 hours), or refrigerate for quicker setting.



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Optional Toppings:
Holiday sprinkles for a festive touch
Sea salt for sweet-and-salty lovers
Crushed peppermint for a Christmas twist

This makes about 60–80 clusters, depending on size. Perfect for gifting in tins or adding to cookie platters! 🎁

Cheddar Bay Seafood Pie

🦞 Cheddar Bay Seafood Pie
Ingredients
For the filling:
3 Tbsp butter
1 small onion, diced
2 cloves garlic, minced
2 stalks celery, diced
1 cup sliced mushrooms (optional)
3 Tbsp all-purpose flour
2 cups seafood stock (or chicken broth)
1 cup heavy cream (or half-and-half)
1 tsp Old Bay seasoning
½ tsp smoked paprika
Salt & pepper, to taste
1 cup lump crab meat (picked through for shells)
1 cup cooked shrimp, chopped
1 cup cooked lobster or scallops (optional, mix & match)
1 cup frozen peas & carrots
½ cup shredded sharp cheddar cheese

For the topping (Cheddar Bay biscuit crust):
1 (11 oz) box Cheddar Bay Biscuit Mix (or homemade biscuit mix)
½ cup shredded cheddar cheese
¾ cup milk
4 Tbsp melted butter
½ tsp garlic powder
½ tsp parsley flakes


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Instructions
1. Make the filling:
In a large skillet, melt butter over medium heat.
Add onion, celery, garlic, and mushrooms. Cook until softened, about 5 minutes.
Stir in flour and cook 1 minute to form a roux.
Slowly whisk in seafood stock and cream until smooth and thickened.
Stir in Old Bay, paprika, salt, and pepper.
Add seafood, peas & carrots, and cheddar cheese. Stir gently until combined.
Pour mixture into a greased 9x13-inch baking dish or deep pie dish.


2. Prepare the Cheddar Bay topping:
In a bowl, mix the biscuit mix, shredded cheddar, and milk until just combined.
Drop spoonfuls of batter evenly over the seafood filling (it will spread as it bakes).


3. Bake:
Bake at 375°F (190°C) for 25–30 minutes, until the topping is golden brown and filling is bubbly.


4. Brush topping:
Mix melted butter, garlic powder, and parsley. Brush over hot biscuit topping right out of the oven.




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🍴 Serving Tips
Serve with a side salad or roasted veggies.
Add a squeeze of lemon before serving for brightness.
If you want it spicier, add a pinch of cayenne or crushed red pepper to the filling.


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Best Potato Salad Ever

🥔 Best Potato Salad Ever

Ingredients:

3 lbs potatoes (Yukon Gold or Russet), peeled and cut into chunks

1 ½ cups mayonnaise

2 Tbsp yellow mustard (or Dijon for extra tang)

3 hard-boiled eggs, chopped

1 cup celery, finely diced

½ cup red onion, finely diced

½ cup sweet pickle relish (or dill, if preferred)

2 Tbsp apple cider vinegar

1 tsp sugar (optional, balances flavors)

1 tsp salt

½ tsp black pepper

½ tsp paprika (plus more for garnish)

Fresh parsley or green onions, for garnish

Instructions:

1. Cook the potatoes: Place potatoes in a large pot, cover with cold water, and add 1 Tbsp salt. Bring to a boil and cook until fork tender (about 10–12 minutes). Drain and let cool slightly.

2. Mix dressing: In a large bowl, stir together mayonnaise, mustard, relish, vinegar, sugar, salt, pepper, and paprika.

3. Combine: Add potatoes, chopped eggs, celery, and onion to the bowl. Gently fold everything together until coated.

4. Chill: Cover and refrigerate at least 2 hours (overnight is best for flavor).

5. Serve: Sprinkle with extra paprika and parsley before serving.

✨ Creamy, tangy, a little crunchy, and perfectly seasoned — it’s guaranteed to be a crowd favorite!

Coconut Curry Baked Cod

🥥 Coconut Curry Baked Cod

Ingredients:
4 cod fillets (about 6 oz each)
1 tbsp olive oil (or coconut oil)
1 small onion, finely chopped
2 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp red curry paste (or yellow, for a milder flavor)
1 can (14 oz) coconut milk (full fat for creaminess)
1 tsp ground turmeric
1 tsp ground cumin
1 tsp paprika
½ tsp cayenne (optional, for heat)
1 tbsp lime juice
Salt & pepper, to taste
Fresh cilantro, for garnish

Optional add-ins: cherry tomatoes, baby spinach, or sliced bell peppers.

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Instructions:
1. Preheat oven to 375°F (190°C).

2. In a skillet, heat oil over medium heat. Sauté onion for 3–4 minutes until softened.

3. Stir in garlic, ginger, and curry paste. Cook 1 minute until fragrant.

4. Add coconut milk, turmeric, cumin, paprika, and cayenne. Simmer 5 minutes, stirring often, until sauce thickens slightly. Season with salt, pepper, and lime juice.

5. Place cod fillets in a lightly greased baking dish. Pour the coconut curry sauce over the fish.

6. Bake uncovered for 18–22 minutes, or until cod flakes easily with a fork.

7. Garnish with fresh cilantro and serve hot.



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Serving Ideas:
Serve over jasmine rice, basmati rice, or coconut rice.
Pair with naan bread to soak up the curry sauce.
Add steamed veggies on the side for a full meal.


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Thick and Creamy Seafood Chowder

🦞 Thick and Creamy Seafood Chowder

Ingredients

4 Tbsp butter

1 medium onion, diced

2 celery stalks, diced

2 carrots, diced

3 garlic cloves, minced

4 medium potatoes, peeled and cubed

4 cups seafood stock (or chicken broth)

1 cup heavy cream

1 cup whole milk

2 Tbsp all-purpose flour

1 tsp Old Bay seasoning (or to taste)

½ tsp smoked paprika

1 bay leaf

½ tsp thyme (dried or fresh)

Salt & black pepper, to taste

1 lb mixed seafood (shrimp, scallops, crab meat, or chunks of white fish)

½ cup corn kernels (optional)

Fresh parsley, chopped (for garnish)

Cooked bacon crumbles (optional topping)

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Instructions

1. Sauté the base: In a large pot or Dutch oven, melt butter over medium heat. Add onion, celery, and carrots. Cook until softened (5–6 minutes). Stir in garlic.

2. Add potatoes & broth: Stir in potatoes, stock, bay leaf, thyme, paprika, and Old Bay. Bring to a boil, then reduce heat and simmer until potatoes are tender (about 15 minutes).

3. Make it creamy: In a small bowl, whisk flour into the milk until smooth. Slowly stir into the pot. Simmer for 5 minutes to thicken. Add cream and corn (if using). Season with salt and pepper.

4. Add seafood: Gently stir in shrimp, scallops, crab, or fish. Cook just until seafood is opaque and cooked through (5–7 minutes).

5. Finish & serve: Remove bay leaf. Taste and adjust seasoning. Ladle into bowls, garnish with parsley (and bacon if desired). Serve with crusty bread or oyster crackers.

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👉 This chowder is extra thick and creamy—if you like it even richer, stir in a handful of shredded cheddar cheese at the end.