Little Dipper

Crab Dip
1/4 lb jumbo lump crab, picked
cream cheese
sour cream or mayonnaise
garlic powder
celery salt or celery leaves
fresh basil
1 Tbs Worcestershire sauce
Parmesan cheese

1 8-ounce package cream cheese, cubed
1⁄4 cup of whipping cream
2 tablespoons grated Parmesan cheese
2 tablespoons diced pimento
2 teaspoons of finely chopped onion
1 teaspoon Worcestershire sauce
1⁄2 teaspoon thyme
1⁄4 teaspoon garlic salt
1⁄2 of a 10-ounce box frozen chopped spinach,thawed and drained

Combine cream cheese and whipping cream in greased Little Dipper™ Warmer.Cover and heat until cheese is melted, 30 to 60 minutes. Add remaining ingredients.Cover and heat for 30 minutes. Serve with raw vegetables, crackers or bread pieces.

1 8-ounce package cream cheese, cubed
1⁄4cup of milk
1⁄2 of a 2 1⁄2ounce package sliced dried beef, diced
1⁄4 cup chopped pecans
2 tablespoons chopped green onion
1 clove garlic, minced

Combine the above ingredients in order, as they are listed above in greased Little Dipper™ Warmer. Cover and heat until cheese is melted, 30 to 60 minutes. Serve with raw vegetables, crackers or bread pieces.

1 teaspoon butter or margarine
6 1-ounce chocolate candy bars with almonds, broken
1 cup miniature marshmallows
2 tablespoons milk
1⁄3cup whipping cream

Rub stoneware with butter. Place candy bars, marshmallows and milk in the Little Dipper™ Warmer. Cover and heat, stirring every 15 minutes until melted and smooth. Gradually add whipping cream. Cover and continue heating for 30 minutes.Serve with bite-sized pieces of pound cake, marshmallows or fruit.

1⁄2 of a 16-ounce can of refried beans
1⁄2cup (2 ounces) shredded Cheddar cheese
1⁄4 cup Mexican salsa
1⁄3 green chili pepper, chopped (optional)

Combine all ingredients and place in the Little Dipper™ Warmer. Cover and heat 30 to 60 minutes or until cheese is melted. Serve with tortilla chips or corn chips.

1 6-ounce jar marinated artichoke hearts, drained and chopped
1⁄3 cup sour cream
1⁄3 cup mayonnaise
1⁄2 cup grated Parmesan cheese
1 tablespoon diced pimento

Combine all ingredients in the Little Dipper™ Warmer. Cover and heat 30 to 60minutes or until hot. Serve with tortilla chips.

half sour pickels

half sour pickels
  1. 4 tablespoons Pickling Salt
  2. 4 Quarts Non-Chlorinated Water
  3. Pickling Cucumbers, as many as will fit
  4. 4 Garlic cloves (smashed)
  5. 2 heads of fresh dill
  6. 2 grape leaves (keeps them crisp)
  7. 2 tsp cinnamon
  8. 2 Tbs coriander seeds
  9. 2 Tbs mustard seeds
  10. 15 bay leaves, crushed
  11. 1 Tbs black pepper
  12. 3 cloves
  13. 1 Tbs ginger powder or root
  1. Wash cucumbers and trim off the blossom end of the cucumber.
  2. Stir salt and water together in a jar, then add cucumbers and seasonings leaving at least 2" of headspace.
  3. Keep produce submerged in brine with the special crock weights.
  4. Cover with lid, add water around the moat, and let sit in a cool dark place for 7-10 days, or until it reaches your desired sourness, then refrigerate in brine to stop fermentation and store. Perhaps add some seeds and garlic from the crock.
  5. Pickles will become more sour each day they ferment and the brine will turn cloudy.
  1. First try was 8 days - too spicy hot, too much clove, too sour.
  2. try checking them at 3 days.
  3. Edited recipe- untried
  4. targeting 1 gallon of liquid

My crock is 10 litters (10.5 quarts)

Day 0



Shrimp Cakes

Shrimp Cakes
  1. 1 lb large raw shrimp peeled and deveined
  2. 4 oz mozzarella cheese (1 1/2 cups shredded)
  3. 1 large egg
  4. 1/4 cup mayonnaise
  5. 2 Tbsp parsley finely chopped, plus more to garnish
  6. 1/2 tsp sea salt or to taste
  7. 1/8 tsp black pepper
  8. 1/4 cup all-purpose flour or gluten free flour
  9. 2 Tbsp light olive oil or high heat cooking oil of choice

serve with Lemon Aioli Sauce

Baked Maryland Blue Crab Dip

Baked Maryland Blue Crab Dip
  1. 6 oz/170 g fresh Maryland blue crab jumbo lump, gently picked clean
  2. 1/2 cup/75 g finely diced red bell pepper
  3. 1/2 cup/25 g finely chopped fresh flat-leaf parsley
  4. 3 Tbs snipped fresh chives
  5. 1/2 cup/120 ml reduced-fat mayonnaise
  6. 4 oz/115 g whipped cream cheese
  7. 1 1/2 tsp fresh lemon juice
  8. 1/2 to 1 tsp pepper relish
  9. 1/4 cup/20 g panko (Japanese bread crumbs)
  10. 1/2 tsp grated lemon zest
  1. Place the crab in a medium bowl and pick with your fingers. In another medium bowl combine in the mayonnaise, cream cheese, lemon juice, pepper relish. Whip it. Add bell pepper, parsley, and chives. Using a rubber or silicone spatula, gently stir in the crab. Transfer to a small oven safe crock.
  2. In a small bowl, combine the panko and lemon zest.
  3. Position a rack in the upper third of the oven and preheat the oven to 425F. Just before baking, sprinkle the panko mixture on top and bake until the panko is toasty brown and the dip is bubbling at the edges, about 12 minutes. Serve hot's.

Crab Cakes with Panko

Crab Cakes with Panko
  1. 1/4 cup mayonnaise
  2. 2 scallions, thinly sliced
  3. 1 large egg, lightly beaten
  4. 1 tsp celery salt
  5. 1 tsp ground cayenne pepper
  6. (or substitute celery salt and pepper above for 2 tsp Old Bay)
  7. 2 tsp lemon juice
  8. 1 tiny shallot chopped finely
  9. 1 1/4 cups Panko
  10. 1 Lbs lump crab meat
  11. Coconut oil to fry them in.
  1. Roll the crab meat around in your hand to find and discard any shells. Be careful not to break up the meat- lumps are good.
  2. Mix together all the ingredients except Panko and Crab meat.
  3. Add 3/4 cups Panko and the crabs meat, fold very gently and form into about 4-6 cakes. Place the cakes on wax paper and chill for at least 10 minutes.
  4. Coat the crab cakes with 1/2 cup of Panko.
  5. Cook in medium hot Coconut Oil turning once, about 6 - 8 minutes total.
  1. Server on a soft roll, over a bed of lettuce, or just by themselves. Goes great with creamy caper sauce (also available here)

Crab Cakes

Crab Cakes
  1. 2 slices firm white sandwich bread
  2. 1/2 pound jumbo lump crabmeat, picked over
  3. 2 tablespoon mayonnaise
  4. 1/2 teaspoon Worcestershire sauce
  5. 1 small egg, beaten (use 2 Tbs, discard the remainder)
  6. Coconut Oil (must not taste like coconut)
  1. Chop bread into tiny pieces.
  2. Fold it all together gently without breaking the crab meat up.
  3. Form into about 3 or 4 patties and place on wax paper.
  4. Chill for at least 10 minutes to let them stick together a bit better.
  5. Fry in medium hot coconut oil, turning once, about 6 minutes total.
  1. Server on a soft roll, over a bed of lettuce, or just by themselves. Goes great with creamy caper sauce (also available here)

Pickels- Quick

Pickels- Quick
  1. 1/8 cup fresh dill
  2. 1/8 cup onions
  3. 1/8 cup hot peppers
  4. 1/8 cup garlic
  5. 1/8 tsp salt
  6. 1/8 tsp mustard seeds
  7. 1/8 tsp celery seeds
  8. 1/8 tsp tumeric
  9. 1/2 cup vinegar (5%)
  10. 1 1/2 cup water
  11. 2 grape leaves
  1. get it to a boil, pour over cucumbers in a jar, seal jar, put in fridge for 24 hours. Eat.
  2. Makes one jar.


  1. 1 lb fresh mushrooms, sliced (0.454 kg)
  2. 3 tbsp butter (45 mL)
  3. 3/4 tsp seasoning salt (3 mL)
  4. 2 tbsp whipping cream (30 mL)
  5. 1 tsp dried parsley (5 mL)
  6. 1/4 tsp black pepper (1 mL)
  7. 3/4 cup grated Mozzarella cheese (175 mL)
  1. In large frying pan or electric frying pan with lid, fry mushrooms in butter over medium heat until softening. Keep cooking until water evaporates. Remove lid of pan. Add seasoning salt; stir-fry until mushrooms are nice and brown. Add whipping cream, parsley and black pepper. Allow to simmer over low heat until whipping cream reduces a bit. This can happen extremely fast. Arrange mushrooms in shallow casserole dish. Sprinkle with cheese. Bake 10 minutes, or until cheese is melted.
  2. Yield: 6 servings
  3. 1 serving
  4. 127.3 calories
  5. 4.6 g protein
  6. 11.0 g fat
  7. 3.1 g carbs

Spinach Dip

Spinach Dip
  1. One 4-ounce package cream cheese, cubed
  2. 2 tablespoons heavy or whipping cream
  3. 3 tablespoons grated parmesan cheese
  4. 1 tablespoon diced pimento
  5. 1 teaspoon of finely chopped onion
  6. 1/2 teaspoon Worcestershire sauce
  7. pinch thyme
  8. pinch garlic salt
  1. Combine cream cheese and whipping cream in greased stoneware.
  2. Cover with a paper towel.
  3. Cook for 1-2 minutes, until cheese is melted, stirring often.
  4. Add remaining ingredients.
  5. Replace paper towel and cook for an additional minute or until fully heated through.
  6. Serve with raw vegetables, crackers or toasted baguette rounds.