We don’t often get dramatic snowfall amounts in central Arkansas so when one does come, we go nuts!
The shelves at Wal Mart and Kroger were bordering on empty. I mean….everybody’s got to have bread, milk and eggs….even though those items may not be touched….they’ve got to be in the frig or we just might starve!
The interstate comes to a standstill…literally it did last night…and remained so until about 9 a.m. this morning. Hope everyone out there is okay.
We made Gary’s Favorite Tortilla Soup and Sunflower Honey Buckwheat Bread at our house. I’m sure there was a pot of something going on in just about all the homes around me.
School was cancelled early enough last evening so that students could get outside for some serious sledding and sliding without having to be concerned with homework or bedtime. Teachers, even when we’ll be moaning and groaning in June, get a thrill out of a good snow day as well.
One of our local weathermen called it “Snowmaggedon!” I bet people in Minnesota think we’re crazy.
So this is what we are enjoying today…
Yes, it is pretty and I love it. Just remind me that I said that when June rolls around and we are STILL in school:)
It’s time for everybody’s favorite tailgating party over at Seaside Simplicity. I hope you will take a moment to check out all of the good nibbles waiting on you there.
This week I’m sharing a Taste of the South favorite, Crab and Corn Spread just couldn’t be any easier to prepare and it is sooooooo good. Plus, it’s one of those things that can be made several days ahead of time. The flavor just keeps getting better.
CRAB AND CORN SPREAD
3/4 cup whole kernel white corn, drained
4 ounces cream cheese, softened
1 1/2 Tablespoons finely chopped green onion
1/4 teaspoon salt, divided
1 pinch cayenne pepper
1/8 teaspoon ground black pepper
2 teaspoons lemon juice
8 ounces back fin lump blue crabmeat
4 ounces cream cheese, softened
1 1/2 Tablespoons finely chopped green onion
1/4 teaspoon salt, divided
1 pinch cayenne pepper
1/8 teaspoon ground black pepper
2 teaspoons lemon juice
8 ounces back fin lump blue crabmeat
In the work bowl of a food processor, process corn until smooth. In a bowl, combine corn and cream cheese, mixing at lowest speed with an electric mixer until well blended. Add green onion, 1/8 teaspoon salt, cayenne and black pepper.
Sprinkle remaining 1/8 teaspoon salt and lemon juice over crabmeat. Check for shell pieces, being careful not to break up large pieces of crab. Gently fold crab into cheese mixture.
Serve with your favorite crackers. This will keep in the refrigerator up to one week.
Be sure to come back and join me for Crock Pot Wednesday. I look forward to what you have to say.
Linked to: Monday Munchies and Menu Plan Monday
Oh my gosh! I’d like some of this right now, please =o) Looks and sounds so delicious!
I wish we had snow =o( Enjoy every minute of it!
Love the combination of crab and corn! Thanks for the recipe!
I’m having the very first GIVEAWAY on my blog. Please stop by to submit and entry. Good Luck.
http://utry.it/2011/01/happy-birthday-to-meand-very-first.html
Sounds delicious! Sorry I’m just getting here, I’m way behind in my comment catch up for Tailgating Time!