Favorite Christmas Truffles

December 16, 2010 at 9:52 pm | Posted in Uncategorized | 2 Comments

Around here, once we know what we like, we make that thing a lot.  So, for Christmas goodies this year, I made three old standbys (with cute new packaging).

Oreo Truffles – https://aliceinthekitchen.com/2009/11/25/oreo-truffles/

Gingerbread Truffles – https://aliceinthekitchen.com/2009/12/25/gingerbread-truffles/

Cookie Dough Truffles – https://aliceinthekitchen.com/2010/08/13/cookie-dough-truffles/

A peak inside the truffles:

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Shrimp and Crab Lasagna

December 7, 2010 at 7:15 pm | Posted in Uncategorized | 2 Comments

Matt was out of town at a bachelor party a few weekends ago, so I wanted to make a nice meal for him to come home to on Sunday.  After spotting a good deal on lump crab meat at the Costco, I settled on some sort of seafood lasagna.  I had to basically create my own recipe since I couldn’t find one that combined all the ingredients I wanted to use, and it turned out pretty well.  This would be good to serve to company – but it’s SO rich, don’t expect to do much damage to the leftovers!!

Ingredients:

  • 16 lasagna noodles
  • 6 tablespoons butter
  • 4 cloves garlic, minced
  • 6 tablespoons all-purpose flour
  • 5 cups half-and-half
  • 2 cups grated Romano
  • salt and pepper to taste
  • 1 pound cooked shrimp
  • 1 pound lump crab meat
  • 1 cup grated Parmesan

Preheat the oven to 375 degrees.   Spray a 9×13 pan with cooking spray.

In a large pot of boiling salted water, cook the lasagna noodles until they are just done, about 8 minutes.  Drain and set aside.

Melt the butter in a large, heavy skillet.  Add the garlic and cook about 1 minute more.  Over medium-low heat, stir in the flour with a whisk

Gradually add the half-and-half, allowing the sauce to thicken slightly before adding more.  When the sauce has thickened to about the consistency of whipping cream, add the cheese and stir well.

Add the salt and pepper and stir again.  Add the seafood and turn off the heat.

Spoon about 2 tablespoons of the sauce from the skillet into the prepared pan.  Cover the bottom of the pan with 3 noodles, placing them side by side.   Spoon 1/3 of the sauce over the noodles.  Repeat twice – layer 3 more noodles and 1/3 of the sauce.  For the top layer, do not spoon any seafood on top of the noodles; just use the sauce.  Tuck in any edges of the noodles so they’re all coated with sauce.  Top with the Parmesan.


Bake for 20 to 25 minutes, uncovered, until bubbly. Allow to sit for 10 minutes before slicing.

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