INGREDIENTS
3 long cucumbers
1/4 cup sour cream (use reduced fat for lower-cal version)
1/4 cup cream cheese, softened (use reduced fat for lower-cal version)
3/4 cup crab meat, excess water removed
1 tsp hot pepper sauce (Tabasco or tapito)
1 tsp brown mustard
Salt and pepper to taste
1 tbs minced green onion
Garnish with chili powder or paprika if desired

INSTRUCTIONS
Remove the peel from the cucumbers using a vegetable peeler. Cut the cucumber into 2 inch slices. Using a small melon baller, scoop out most of the inside. You want to leave the walls and a thick portion of the bottom intact.
In a bowl, combine the sour cream and the cream cheese with a fork until well combined. add the remaining ingredients and stir until combined. Fill each of the cucumber cups with the crab dip. Refrigerate until ready to serve. Serve within 2 hours of making.
Experiment with different dips in the cucumber cups like hummus or a Greek yogurt spread. Enjoy!

The post Cucumber Cups Stuffed with Spicy Crab appeared first on Susan Recipes.

This is not one I would be encouraged to try…so please, if you do try this one, leave a comment! thanks.

Okay this is not a healthy but when you want to treat yourself this might be the one to go for. Yum!
Outback Steakhouse Bloomin Onion!

Ingredients:
Batter
1/3 cup cornstarch
1 1/2 cups flour
2 teaspoons garlic, minced
2 teaspoons paprika
1 teaspoon salt
1 teaspoon pepper
24 ounces beer
4 vidalia onions
Seasoned flour
2 cups flour
4 teaspoons paprika
2 teaspoons garlic powder
1/2 teaspoon pepper
1/4 teaspoon cayenne

Creamy Chili sauce
1 pint mayonnaise
1 pint sour cream
1/2 cup tomato chili sauce
1/2 teaspoon cayenne

Outback Dipping Sauce
1/2 cup mayonnaise
2 teaspoons ketchup
2 teaspoons creamed horseradish
1/4 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon dried oregano
1 dash black pepper
1 dash cayenne

Directions:

1———for the seasoned flour———–.

2 combine flour, paprika, garlic powder, pepper and cayenne-mix well.

3——–Creamy chili sauce——–.

4 combine mayo, sour cream, chili sauce and cayenne-mix well.

5——–Dipping sauce———-.

6 Blend everything together well and let sit for 2 hours-refrigerated- or overnight.

7——–And for the batter———.

8 Mix cornstarch, flour and seasonings until well blended.

9 Add beer and mix well.

10 Cut about 3/4 inch off top of onion and peel.

11 Cut into onion 12-16 vertical wedges but do not cut through bottom root end.

12 Remove about 1 inch of petals from center of onion (You can place the cut onions in cold water for a few hours to help “open” them up — just make sure that you drain them well).

13 Dip in seasoned flour and gently shake to remove excess.

14 Separate petals to coat thoroughly with batter.

15 Gently place in a fryer basket and deep fry at 375-400 for 1 1/2 minutes.

16 Turn over and fry 1 1/2 minutes more or until golden brown.

17 Drain on paper towels.

18 Place onion upright in a shallow bowl and remove center core with a circular cutter or apple corer.

19 Serve hot with chili sauce and dipping sauce.

The post Onion Blossom appeared first on Susan Recipes.

Crisp Cucumber Salsa:
Note: 1/4 cup is only 16 calories! 

2 cups finely chopped seeded peeled cucumber
1/2 cup finely chopped seeded tomato
1/4 cup chopped red onion
2 Tbsp minced fresh parsley
1 jalepeno pepper, seeded and chopped
4-1/2 tsp minced fresh cilantro
1 garlic clove, minced or pressed
1/4 c reduced-fat sour cream
1-1/2 tsp lemon juice
1-1/2 tsp lime juice
1/4 tsp ground cumin
1/4 tsp seasoned salt
Tortilla chips

In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately.

(source: justapinch.com)

The post Cucumber Salsa appeared first on Susan Recipes.

Spicy Louisiana Cajun Shrimp with Chipotle
Serves 6-8 as an appetizer

1 lb medium shrimp, peeled and deveined, with tail shell intact
2 tbsp olive oil
1 tbsp Cajun seasoning – homemade or store bought
1/2 tbsp chipotle peppers in adobo sauce, finely chopped
1/2 tsp brown sugar
1 lemon or lime, sliced in wedges for garnish
Salt and pepper, for seasoning.
In a large bowl, toss together the shrimp with the olive oil, Cajun seasoning, brown sugar and chopped chipotles in adobo sauce, and mix well to fully coat the shrimp. Cover and refrigerate for 30-60 minutes.

Chipotle Mayonnaise
Makes about 1 cup

1 cup mayonnaise
3 canned chipotles in adobo sauce
1 tbsp adobo sauce
1/2 lime, juice

Add all of the ingredients in a food processor and blend. Cover and keep refrigerated until ready to use.

The post Louisiana Cajun Shrimp with Chipolte Mayonnaise appeared first on Susan Recipes.

Mini Zucchini Cheese Bites

Ingredients
2 cups grated zucchini ( about 1 medium)
1 egg
1/2 cup grated Parmesan Cheese
optional: 1/4 cup chopped cilantro, salt & pepper

Directions

Preheat oven to 400 degrees. Spray a mini muffin pan with nonstick cooking spray. In a bowl mix the zucchini, egg, cheese and cilantro. You do not have to add any salt or pepper since the Parmesan is salty enough . Evenly divide the mixture into the mini muffin pan filling to the top, packed down in each cup. Bake for 15- 18 minutes until golden brown around the edges.

The post Mini Zucchini Cheese Bites appeared first on Susan Recipes.

Rotel Cups
Perfect tailgate food!! Or a great appetizer for a party!
Makes: 45 cups

Ingredients:
1 can rotels, drained
1 bag bacon pieces
1 cup shredded swiss
1 cup mayo
3 pkg. phyllo pastry cups – thawed

Directions:
Preheat oven to 350 degrees F.
Mix the first 4 ingredients and scoop evenly into the cups.
Place on baking sheet and cook at 350 for 15 min.

The post Rotel Cups appeared first on Susan Recipes.

Deviled Avocado Eggs 

– Mash 1 large avocado with 3 egg yolks. Add 1 tsp. cilantro, 3 tsp lime juice, 1 tbsp red onion, and a pinch of salt and pepper. Top with a sprinkle of chili or paprika —

Variations:
Add a dash of your favorite curry – I prefer green
Add some crumbled bacon.
Add a dash of your favorite hot sauce.
Add a bit of chopped jalapenos.  

Now, I wouldn’t advocate adding all of those at the same time..:)  but you can play around with the combinations.

The post Deviled Avocado Eggs appeared first on Susan Recipes.

I had a few people ask for this post again, remember if you share this, it will be saved on your timeline and you can always find it that way

Only 4 ingredients, LOW CARB, and delicious!!! These are gone in 10 minutes at any get together I take them to… they are seriously that good.

Ingredients:
1 lb ground sausage (HOT if ya like! )
22 jalapeños
1- 8 oz block cream cheese, softened
1 cup grated Parmesan cheese

Directions:
Preheat over 425. Cook sausage until browned. Set aside. Mix cream cheese with Parmesan cheese. Add cooked sausage and mix well. Rinse jalapeños. Cut each jalapeño lengthwise and remove seeds. Stuff jalapeños with sausage mixture. Cook for 20 minutes until tops are golden brown (cook on a large baking pan).

The post Stuffed Jalapeños appeared first on Susan Recipes.

Ingredients:
16 even-sized open cup mushrooms, stalks cut level
3 tbsp olive or coconut oil
1/4 c unsalted butter, softened
3 cloves garlic, chopped very finely
2 tbsp fresh thyme, chopped
1 1/2 tbsp lemon juice
salt and freshly ground black pepper to taste
1/4 c fresh breadcrumbs

Directions:
Preheat the oven to 200C/400F/gas mark 6. Lightly fry the mushrooms, cap-side down, in hot oil for 20 seconds.
Arrange the mushrooms in a shallow roasting tin with the stalks facing upwards.
Mix together the butter, garlic, thyme, lemon juice and seasoning. Spoon a little garlic butter on to each mushroom, then lightly press the breadcrumbs on top. Either refrigerate for later use, or cook immediately in the oven for 10 minutes.
Thank you all for passing my things around and sharing
Source : allrecipes.com

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