This easy, yummy dip can be whipped up just minutes before guests arrive and served warm with crusty bread or crackers.

This has become my new favorite dish to take to friends or to serve at parties.

Ingredients:

2 cans lump crab
1 8 oz package of cream cheese
1 cup mayonaise
1 cup sour cream
1 cup shredded cheddar cheese
1 chopped yellow or red pepper
5-6 chopped green onions
1 1/2 tsp cayenne pepper
1 tsp or to taste garlic salt

Mix the ingredients well and top with some extra shredded cheese.

Bake in the oven at 350 degrees for 15-20 minutes.

Serve warm with bread or crackers.

The Truffle Pig in Steamboat Springs Colorado was a great find.

Chef Ezra Duker has a light touch and sharp palette.

The flavors do not get lost or overpowered by each other.

This gorgeous grilled cheese with Gruyere and Cheddar Cheeses on Sourdough Bread with Tomato Bisque and Field Greens was probably the best I had ever had.

The bread was crispy and buttery and the bisque had a hint of BBQ sauce.

I had to order the Truffle Fries! Light and crispy; fried in Truffle oil with parmesan cheese. Fantastic.

Beautiful Dark Chocolate Cheesecake with Grand Marnier Orange Peel and fresh whipped cream was too tempting to pass up.

The Truffle Pig is a treasure.

From fine dinning to elegant apres ski ambiance it is a must see for foodies!

Chilly outside and only soup and a sandwich will do!

I picked up these flowers at a local market and they completely set the tone for the weekend.

Even the colors inspired this Sunday’s menu.

Creamy baby lima bean and yukon gold potato soup with Kerrygold cheddar grilled cheese.

Fragrant rosemary and roasted garlic add to the rich creaminess of this meal.

Start by soaking the beans overnight.

Pour out the water and add fresh water for quick boiling.

When you’ve brought these beans to a boil pour out this water, as well.

For the final cooking add enough water to cover plus about 4 cups.

Add a large sweet onion and allow to cook until the onion is soft and translucent.

Meanwhile, roast a head of garlic in the oven at 350 degrees for about 30 minutes

When the onion is done remove and place in the food processer with the roasted garlic, about 2 Tbspn of dried rosemary, 1/4 cup of olive oil and 2 Tbspn flour.

Blend until creamy.

Add this to the boiling beans.

Add 2 Tbspn of vegetarian boullion and salt and pepper to taste.

Chop 5-6 Yukon Gold potatoes and ad to the soup and allow to cook on medium heat for 2 hours.

Grilled cheese is perfect with this soup!

This is the perfect winter meal for a lazy Sunday afternoon.

Enjoy!

Nothing says comfort food like macaroni and cheese.

And there is no reason to resort to boxed products when homemade cheese sauce is so delicious, nutritious and easy!

Experiment with your favorite cheeses and get creative.

This recipe is the basic cheddar cheese sauce that we all remember.

There is a way to make this old favorite healthy and hardy with quality ingredients.

This cheese sauce starts with a basic roux and shredded cheddar cheese.

Roux
1 stick of butter
2-3 Tbspn flour
1 cup of half and half or whole milk

Melt the butter in a sauce pan over medium heat.
Add flour and allow it to bubble and cook for a few minutes
Then add milk creating a smooth and creamy sauce.

Cheese Sauce

Add to the Roux,
1 and ½ to 2 cups shredded cheddar cheese
A pinch of Nutmeg
Salt and pepper to taste.
And add enough milk or half and half to reach the desired consistency; which should be creamy and not too thick, approximately the thickness of heavy cream.

Stir over low heat and allow to cook into a creamy, rich sauce.

Stir in cooked whole wheat shells or the macaroni of your choice.

This is the basic sauce. To the roux you can add any cheese you like.

You can also add ingredients like crushed garlic, capers sautéed onions, mushrooms, fresh green onions or sautéed leeks.

The list is endless.

Macaroni and cheese can go from simple and familiar to gourmet and sophisticated in no time.

The most important ingredient is your imagination!