Red Lobster Crab Alfredo

Guest post by Recipes McGee
Say hello to your new "copycat" Red Lobster Crab Alfredo Recipe, the most succulent, delicious alfredo you'll ever make! This dish is sure to get you recognized in a big way!

Enjoy this mouthwatering crab alfredo with that special someone, with a whole group, or with a good book and something nice to drink. Your kitchen, your rules! Here you go!

Steven Groves - Creative Commons License

Red Lobster Crab Alfredo

The Ingredients:

•1/2 pound linguine

•1/2 pound snow crab meat

•4 tbsp. butter

•4 tbsp. flour

•2 cups half & half or heavy cream

•1/2 cup grated parmesan

•1/2 tsp. cayenne pepper

•salt & pepper, to taste

The Process:

1.Cook linguine according to package instructions.

2.In medium saucepan, melt butter over medium heat.

3.Stir in flour until the mixture has a "sandy" appearance. Do NOT allow it to change colors.

4.After 45 to 60 seconds, whisk in half & half. Blend until a thick sauce forms.

5.Stir in parmesan and season to taste.

6.Reduce heat to low. Add crab meat. Simmer until crab is heated through.

7.Divide linguine into two bowls and pour even amounts of sauce over the top.

8.Sprinkle cayenne pepper, to taste.


That's it! Your own "copycat" Red Lobster Crab Alfredo recipe. I have no doubts you will get tons of pleasure out of this one, as will anyone else who is privileged to try it.

This dish goes very nicely with a few thick slices of garlic bread. Or, if you're feeling a bit adventurous, you can try making some Red Lobster Cheddar Bay Biscuits. That recipe is available to you when you click the link below!  Under Creative Commons License: Attribution

Half a cup of Friendship

A great big thank you to Kat's Confessions for sharing this recipe from What's Cooking in the North Shuswap! This recipe is low calorie, costs nothing and is sure to satisfy even the pickiest of eaters.


Half a cup of friendship

Add a cup of thoughtfulness

Creamed together with a pinch

Of powdered tenderness

Very lightly beaten

In a bowl of loyalty

With a cup of faith and one of hope

And one of charity.

Be sure to add a spoonful each

of gaiety that sings

And also the ability

To laugh at little things

Moisten with sudden tears

of heartfelt sympathy

Bake in a good-natured pan

And serve repeatedly.

Have a beautiful weekend, friends!

Frosty Mango Delight

The calendar says, "Summer!" but our neck of the woods is still stuck in Winter. I'm being an optimist and looking for summery recipes that can be enjoyed on the deck once the warmth finally arrives.

My favorite new recipe website is Better Recipes and I highly recommend you give them a visit if you are in search of something new. This fresh and fruity dessert looks just perfect for a hot summer day and I'll give it a try as soon as the sun comes out...but, you can give it a try now!

Frosty Mango Delight from Better Recipes

Recipe source: Better Recipes, Submitted by: roxiechan
Photo by: Katy Stovall

Diced mango & kiwifruit, flavored with candied ginger & lime, are spooned over mango sorbet that's scooped into frozen creamy dessert "cups".

8 ounces cream cheese, softened
1/2 cup sugar
1/4 cup mango nectar
3/4 of an 8 oz. container of frozen whipped topping, thawed
1 or 2 ripe mangoes, peeled and diced
1 or 2 kiwifruit, peeled and diced
1-2 tbsp finely chopped candied or crystallized ginger
1-2 tbsp lime juice
12 small scoops of mango sorbet
Garnish: mint sprigs

Beat cream cheese and sugar together until smooth. Slowly beat in nectar, then fold in whipped topping by hand until well blended. Spoon mixture into a 12-cup muffin pan, pressing with the back of a spoon to make "cups." Freeze 1-2 hours or until firm. Combine mango, kiwi, ginger, and lime juice; cover and chill. To serve, unmold each frozen cup and place on a chilled dessert plate. Fill with a scoop of sorbet then spoon fruit mixture over top. Garnish with mint.

Number of Servings: 12

John's Black Bean Burgers

That Girl Can Cook! loves and we also love black bean burgers. We recently made this recipe and thought that you would enjoy it too. We use Mediterranean Sea Salt and eggs are at room temperature.

It's the perfect recipe for vegetarians or those who just wish to limit their beef intake...they are also cheaper than the cost of hamburger. Oh yeah, they're delicious too...Enjoy!

These healthy black bean burgers are full of flavor and good texture. Try them as a variation to your everyday burger for a pleasant surprise.

1 can black beans, drained
1 small carrot, minced
1/2 onion, minced
2 cloves garlic, minced
2 tbsp sesame seeds
1 tbsp ground cumin
1 tbsp fresh oregano
1 tbsp fresh thyme
1 tbsp fresh basil
1 1/2 tsp salt
1 tsp black pepper
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cayenne
2 eggs
3/4 cup quick oats


Mash drained black beans (food processor or potato masher work well). Combine with all ingredients except eggs and oats. Once mixed well add eggs until thoroughly mixed (it's really easier to do this by hand even though it's a bit messy). Once mixed add oats (you may need slightly more oats depending on consistency, mixture should hold together fairly well and not be too mushy). Shape into 2-3 inch balls and press flat to form a patty. Place on hot fry pan sprayed with nonstick cooking spray. Cook until browned on both sides (3-4 minutes per side). Serve on a bun with cheese, on a bed of fresh greens, or let cool and store in fridge for later use.

Notes: You may substitute dried herbs for fresh (1 tbsp fresh = 1 tsp dried). These burgers make a wonderful meat substitute; crumble them on pizza, nachos, or in a salad. You may also vary the ingredients (e.g. add some minced green pepper or minced sweet potato). Be as creative as you wish. Very healthy and low fat. Enjoy and happy eating.

Number of Servings: 6-8 depending on size of burgers

Source: Better Recipes

Keep Calm & Eat A Cupcake!

It's obvious from my blog design that I'm a fan of the ever popular cupcake. Today's post is offering a fat free and calorie free dessert post! 

I had found a shop named Tickle Me Pink Boutique a few months ago and stopped by recently to ooh and aah at the adorable pieces she creates (they are all handmade).  They feature fun and unique, altered collage jewelry; which in my opinion is fabulous! It's fun, sassy, cute, feminine and right up my alley.  The piece that first caught my eye was this absolutely adorable pendant necklace which states "Keep Calm and Eat a Cupcake"

If you're not a cupcake fan, how about cookies? Don't you ever feel like cookies will make everything all better?!  The next delightful piece I found features a cute fairy holding a big ol' cookie and reads, "Some days require cookies". The other side features a sweet girl next to a yummy cupcake and reads "Life is too short....Eat dessert first". Isn't that precious?

Last but certainly not least, we're back to cupcakes! (yippy!) One side of this pendant features a fabulous collage of Marie Antoinette, roses, Eiffel tower and reads "Paris".  The other side is a pretty coordinating collage of yummy cupcakes and reads "Let them eat cupcakes". Sooo pretty and fun!

Of course, I wouldn't leave you without an actual recipe is a wonderful Almond Cupcake recipe from Krystina Castella of Crazy About Cupcakes...give it a try!

Crazy About Cupcakes

Almond Cupcakes

1 3/4 cup sour cream
1/2 pound (2 sticks) unsalted butter, at room temperature
1/2 cup walnut or vegetable oil
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups granulated sugar
2/3 cup almonds ground and toasted
4 large eggs, at room temperature
2 teaspoons almond extract
1 teaspoon vanilla extract

1. Preheat the oven to 325ºF. Line a medium cupcake pan with liners.

2. In a bowl cream 1 cup sour cream, the butter, and the oil.

3. In a separate bowl sift together the flour, baking powder, baking soda, and salt. Stir in the sugar and almonds.

4. Add the dry ingredients to the creamed butter mixture in three additions. Mix thoroughly after each addition.

5. In another bowl mix the eggs, 3/4 cup sour cream, almond extract, and vanilla extract.

6. Add the egg mixture to the batter in three additions, beating for 1 minute after each addition.

7. Fill the cupcake liners three-quarters full with batter. Bake for 20-25 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool cupcakes in the pan.

Almond Frosting

3 cups confectioners’ sugar
2 teaspoons almond extract
3 tablespoons hot water

1. Mix together the confectioners' sugar, almond extract, and hot water.

2. Beat to desired spreading consistency. You may need to add more water or sugar.

Visit Crazy About Cupcakes site for a full selection of cupcake recipes, frosting & tips.

Join in the FUN at Foodie Friday!!!

Waffles for David Letterman

Thanks to David Letterman of the Late Show© for providing inspiration for today's post. If you missed Tuesday night's show then you missed some fun with Kate Hudson...and waffles! Yes, Mr. Letterman got out his trusty waffle iron and made waffles for a studio audience member as well as Ms. Hudson. Evidently he needs a better recipe so who am I not to help him out!


Serves 6

Crispy and light come to mind with this recipe and you can keep the batter, covered, in the fridge for up to a week. Just be sure to whisk well before using again. I usually cook all the batter and keep waffles in a Ziplock© bag for an easy snack - they are great toasted with some peanut butter! Of course, you may also use whole wheat flour for this recipe, in fact our favorite version is using Whole Wheat pastry flour.


2 eggs, room temperature
2 cups flour (all-purpose; whole wheat; whole wheat pastry)
1 3/4 cups nonfat milk
1/2 cup extra virgin Olive Oil
1 tablespoon sugar (white, organic or Splenda)
4 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
1 teaspoon ground cinnamon


1. Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, oil, sugar, baking powder, salt and vanilla, just until smooth.

2. Spray preheated waffle iron with Pam© non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown (when steam stops emitting from waffle iron). Serve hot with your favorite topping.

Blended Cheapuccino

Wondering what a Blended Cheapuccino is? Well, it's a blended coffee drink that you make at home. Since most of us are trying to cut costs, a great way to save a whole lot of money is to give up the Starbuck©'s habit.  I know, I's yummy, and you're addicted and you don't have time to make your own.  I used all of these excuses too!  Seriously, studies have shown that the average cost for a single trip to a nationally recognized coffeehouse is $3.25 which adds up to $16.25 a week; $65.00 a month or $780.00 a year!
This recipe is so fast and easy that I'm sure you can find time over the weekend to get your supplies ready for the week. These cheapuccinos are also fabulous if you have guests during the summer months and they make a splendid presentation with whipped cream, a sprinkling of cinnamon on top and some cinnamon sticks on the side.

To create your very own Blended Cheapuccino:

  • Make a very strong pot of coffee (use twice the grinds that you would normally use)
  • Pour the hot brewed coffee into ice cube trays and freeze;
  • Pop the frozen cubes into a plastic freezer bag, and return to the freezer.
When you're in need of a treat...Place into blender: 
  • 7 frozen coffee cubes, 1 cup of milk, and 2 ounces of flavoring
  • Sugar or favorite sweetener to taste (optional)
  • Puree until smooth for a great drink. 
  • Garnish with whipped cream if desired. 
During the summer months, be sure to keep bags of coffee cubes on hand and enjoy!

Thank you to for image.

Celebrate Summer with Kababs!

Whether you call them kabab, kabob or shish kabob...who doesn't love them? You can put anything you want on a kabab including meat, vegetables or fruit! In Western culture, a kabab is made by skewering pieces of meat and or vegetables and then grilling or frying them. Kababs are a flexible and popular food item, and they often appear at barbecues and other outdoor events as they make entertaining festive and fun. They can be easily assembled ahead of time, grilled to perfection in minutes and there's little clean up after the meal. We've even made them on our George Foreman© Grill!

Food Stylist Jamie Kim, Photographer Melanie Acevedo

Many cooks make kebabs on a grill, which is an ideal cooking surface. As the food cooks, the fat renders away into the fire, and the kabab acquires a smoky flavor which some people find quite enjoyable. It is also possible to make kababs in a frying pan, typically with a thin layer of oil to lubricate the food while it cooks. More health-conscious cooks sometimes bake their kabobs.

Vegetarian kababs can be made with all vegetables, or ingredients like tofu. If you are making kababs for a mixed group, you may want to cook the vegetarian food first, or cook it on a separate part of the grill.

Kababs are a great way to celebrate the upcoming Summer season. Why not host a kabab party where everyone assembles their own? Firing up the grill means you can mingle while you cook, and they're a smart choice because they can be prepped earlier in the day.  We've included several kabab variations; grilling time chart and even included an easy fruit kabab recipe for kids.  Get those grills warmed up & enjoy!

Read recipes here >> That Girl Can Cook! Kababs


Espresso Chocolate Tortes

What could be better than combining espresso and chocolate? While perusing cooking websites I found two very nice variations on an Espresso & Chocolate torte; one even has a heavenly raspberry sauce. This elegant dessert would be a perfect finale for a large dinner party.

Photo - James Carrier,

Our first torte variation was submitted to the Gruppo Ristoratori Italiani Cookbook by Jasper's restaurant in Kansas City, Missouri. They noted that since they used a springform pan, they let it cool completely in the pan...they also serve the torte with a white chocolate gelato, DELICIOUS!!!


5 ounces semisweet chocolate, chopped
3 ounces unsweetened chocolate, chopped
1/4 lb butter
4 eggs at room temperature
1/2 cup sugar
1/4 cup brewed espresso, cooled to room temperature
1 tablespoon sifted finely ground espresso beans
1/4 cup flour plus more for the pan
pinch salt


Preheat oven to 350°F

Butter an 8-inch cake pan (I used a springform pan) and line bottom with parchment paper.

Butter the parchment and lightly flour (or use cocoa) the pan, shaking out excess.

In a small, heavy-based saucepan, melt chocolate and butter over medium heat, stirring frequently. Set aside.

Using the whisk attachment of a stand mixer, whip the eggs, sugar, brewed espresso, ground espresso beans, and salt on medium-high speed until thick and voluminous, at least 8 minutes (I mixed about 10 minutes).

Turn the mixer to low and mix in the chocolate- butter mixture.

Turn off mixer and sift the flour over the batter and fold until all the ingredients are fully incorporated.

Pour batter into prepared pan and bake until a skewer inserted in the center comes out clean, 25-30 minutes.

Cool in the pan on a rack for 10 minutes.

Set a plate over the torte and carefully invert the torte onto the plate; peel off the parchment.

Flip the torte back onto the rack to cool completely before slicing.

Our second recipe is a Chocolate Espresso Torte with Raspberry Sauce from the fine folks at Sunset Magazine. "Berries, rich chocolate, and espresso are a perfect match in this stunning dessert, which can also be made a day ahead of time." Sounds good to me!

Yield: Makes 12 servings


About 1 1/2 cups (3/4 lb.) butter, cut into chunks
3/4 pound bittersweet or semisweet chocolate, chopped
1/2 cup espresso
About 1 cup sugar
6 large eggs
5 cups raspberries, rinsed
1 cup marionberries or blackberries
Fresh mint sprigs, rinsed

Butter and flour an 8-inch cheesecake pan.

In a 3- to 4-quart pan over low heat, frequently stir chocolate, 1 1/2 cups butter, espresso, and 3/4 cup sugar just until chocolate is melted and mixture is smooth, 12 to 15 minutes.

In a bowl, beat eggs to blend. Whisk in chocolate mixture until well blended. Pour into cheesecake pan.

Bake torte in a 350° regular or convection oven until center barely jiggles when pan is gently shaken, about 40 minutes. Let cool on a rack for 30 minutes (center of torte will sink), then chill until cold, at least 1 1/2 hours.

Meanwhile, in a food processor or blender, whirl 1 quart raspberries until smooth. Rub purée through a fine strainer into a bowl; discard seeds. Stir 1/4 cup sugar into raspberry puree; taste, and add more sugar if desired.

Spoon raspberry sauce equally onto plates. Run a knife between torte and pan rim; remove rim. Cut torte into wedges. Arrange a wedge on sauce on each plate. Scatter remaining 1 cup raspberries and marionberries over desserts, and garnish with mint sprigs. Serve with scoops of lemon sherbet.

**Note: If you don't have an espresso machine, buy prepared espresso from a coffee shop or use strong brewed coffee: Pour 3/4 cup hot (about 195°) water through 1/3 cup ground coffee in a filter cone. If making torte and sauce up to 1 day ahead, chill separately airtight.