This tasty Chinese buffet inspired imitation crab casserole is absolutely delicious, rich in flavor, and cheesy. It is a savory casserole that is perfect for a large group or family gathering. Scroll to the bottom & click the link for Amy's  original very detailed blog post with many more step by step pictures.

Prep Time: 10 minutes

Cook Time: 30 minutes

Servings: 6 people

 Calories 350cal

Equipment

Oven adjusted to center rack position

medium mixing bowl

cutting board & knife

Measuring cups & spoons 

2-quart casserole dish

Ingredients

8 ounces real or imitation crab meat, flake style

6 ounces cream cheese

¼ cup mayonnaise

½ cup sour cream

4 ounces shredded swiss cheese *you can add more if you like it cheesy

4 ounces shredded cheddar cheese *you can add more if you like it cheesy

¾ teaspoon Old Bay seasoning

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon ground black pepper

1½ tablespoons Worcestershire sauce

1½ tablespoons green onions, diced optional*

1 medium Vidalia onion sliced in ¼" rings and then halved.

Instructions

Gently pull apart your flake-style crab meat.

In a food processor grate the swiss cheese and cheddar. Set aside any extra cheese and place it in an airtight container in the refrigerator.

Slice your Vidalia onion into thin rings that are about a quarter of an inch thick and then half them.

Add the crab meat and onions to a medium bowl followed by the room temperature cream cheese, mayo, worcestershire sauce, and sour cream. Sprinkle in the dry spices, and swiss cheese; combine.

Place the mixture into a 2-quart casserole dish, and sprinkle with cheddar cheese. Bake uncovered for 30 minutes at 350°F.

Sprinkle with green onion before serving and enjoy warm!

Notes

Nutritional values may vary and are meant to be a guide.

Nutrition

Serving: 1serving | Calories: 350cal | Carbohydrates: 16g | Protein: 14g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 81mg | Sodium: 526mg | Potassium: 202mg | Fiber: 1g | Sugar: 6g | Vitamin A: 873IU | Vitamin C: 4mg | Calcium: 369mg | Iron: 1mg

-Recipe By: Amy Desrosiers

-From: https://www.savvysavingcouple.net/chinese-buffet-crab-casserole/

This copycat Starbucks pumpkin spice latte recipe is ready in six minutes, which makes it quicker than most visits to Starbucks.

Ingredients

2 cups whole milk

½ tablespoon pumpkin spice powder

5 tablespoons superfine sugar

½ tablespoon instant coffee granules

½ teaspoon vanilla extract

4 tablespoons pumpkin puree

Optional Ingredients

Whipped cream, for topping

Directions

Place a saucepan on the stovetop and add the whole milk, pumpkin spice powder, superfine sugar, instant coffee granules, vanilla extract, and pumpkin puree.

Turn the stovetop dial to medium and heat for 5 minutes.

Stir the contents of the saucepan with a whisk to ensure that all of the ingredients have dissolved.

Pour the latte into two glasses, top them with whipped cream, and sprinkle on some pumpkin spice powder to finish.

Serve and enjoy.

Nutrition

Calories per Serving 286 | Total Fat 8.2 g | Saturated Fat 4.7 g | Trans Fat 0.0 | Cholesterol 24.4 mg | Total Carbohydrates 45.9 g | Dietary Fiber 1.1 g | Total Sugars 43.5 g | Sodium 107.9 mg |  Protein 8.2 g|

-From: https://www.mashed.com/597941/copycat-starbucks-pumpkin-spice-latte-recipe/

Get cozy with Xocolatl, an authentic Oaxaca Mexican hot chocolate made with real chocolate. It's the ultimate comforting treat! Day Of The Dead-Dia De Los Muertos

Equipment

saucepan

molinillo, an immersion blender, or a whisk

Ingredients

2 cups milk

4 ounces bittersweet chocolate such as Ghirardelli 

½ teaspoon ground cinnamon

1 teaspoon vanilla extract

4 tablespoons almond meal  or finely ground almonds

2 tablespoons  sugar  more or less to taste

Instructions

In a saucepan over medium-high heat, add milk, cinnamon, vanilla extract, and sugar - heat until simmering, but don't let the milk boil.

Lower the heat, add the almond meal and chopped chocolate, and whisk gently until the chocolate is completely melted and blended. Give it a taste to check for sweetness and spiciness.

For a smooth and frothy consistency, blend the mixture with a molinillo, a whisk, or an immersion blender.

Pour the Xocolatl directly into mugs. Serve hot (*scroll up to see my serving suggestions).

Notes

Chop your chocolate finely so that it melts evenly.

 If you're using milk chocolate, avoid sugar, as the result will be too sweet.

 If your drink is too sweet, add a pinch of salt to cut the sweetness.

 Don't substitute ground cinnamon for cinnamon sticks because the drink isn't simmered long enough for the sticks to release their flavor. Use the sticks as garnish and for stirring.

For a quick version, use Mexican chocolate disks, like Ibarra, Abuelita, or Mayordomo.

If you're using chocolate disks, you will only need milk or water - it already contains all the other ingredients - but what's the fun in that?

You don't have to froth Xocolatl, but it's traditionally done using molinillo (*scroll up for directions on how to use it). You can also froth it with an immersion blender, frother wand, or a whisk.

Storage:

Store leftovers refrigerated in an airtight container for up up 4 days.

Reheat in a saucepan over medium heat until steaming but not boiling, or in a microwave.

Nutrition

Calories: 618kcal | Carbohydrates: 59g | Protein: 14g | Fat: 37g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 33mg | Sodium: 99mg | Potassium: 693mg | Fiber: 6g | Sugar: 48g | Vitamin A: 425IU | Vitamin C: 0.02mg | Calcium: 370mg | Iron: 4mg

Author: Jas

-From: https://www.all-thats-jas.com/oaxacan-hot-chocolate/

Mexican Hot Chocolate History:

Chocolate has a long historical connection to the dead in Mexico. The Mayans used it to help escort people into the afterlife. When you offered chocolate to the dead, the Mayans thought it would travel with the soul and usher in rebirth. Not only was it believed to provide a link from the living world to the afterlife, but it was enjoyed by mourners of the deceased (via Huff Post).

According to Huff Post, families may leave Mexican hot chocolate out for children for Día de los Angelitos (Day of the Little Angels), which takes place the day before Día de los Muertos. Then, they will drink it again on the Day of the Dead to honor their adult loved ones. Drinking Mexican hot chocolate is especially customary as a part of the evening watch at the cemetery. Some people even pour hot chocolate into the graves.

While Mexican hot chocolate is popular throughout cooler months of the year, it's especially prominent during holiday celebrations like the Day of the Dead. The difference between Mexican hot chocolate and the hot chocolate we drink in the U.S. relates to the type of chocolate in it (often Mexican chocolate) and the addition of spices like cinnamon, nutmeg, and cayenne pepper (via Big 7 Travel).

Read More: https://www.mashed.com/1074703/traditional-foods-to-try-for-day-of-the-dead/

These Key Lime Pie Bars are sweet and tart and totally irresistible! Made with the perfect graham cracker crust, a creamy, zesty filling, and a dusting of powdered sugar & lime zest, they’re the perfect cool and refreshing dessert for summer.

Ingredients

Graham Cracker Crust

1½ cups graham cracker crumbs

6 tablespoons salted butter melted

⅓ cup granulated sugar

Key Lime Filling

14 ounces sweetened condensed milk 1 can

5 egg yolks

½ cup key lime juice

2 tablespoons key lime zest

Topping

powdered sugar optional

2 tablespoons key lime and/or lemon zest optional

Instructions

Graham Cracker Crust

Preheat oven to 375°F.

Spray an 8-inch or 9-inch square pan with cooking spray and line with parchment paper.

Combine graham cracker crumbs, butter, and sugar in a small bowl and stir until combined.

1½ cups graham cracker crumbs,6 tablespoons salted butter,⅓ cup granulated sugar

Press the graham cracker crumb mixture into the bottom of the prepared pan and press down firmly. Use the bottom of a measuring cup to really pack it in.

Bake the graham cracker crust for 7 minutes. Remove from the oven and let cool.

Key Lime Filling

Preheat the oven to 350°F.

Whisk the sweetened condensed milk, egg yolks, lime juice and zest together in a medium bowl.

14 ounces sweetened condensed milk,5 egg yolks,½ cup key lime juice,2 tablespoons key lime zest

Pour over cooled crust and bake for 25 minutes. Let the bars chill before serving.

Dust with powdered sugar and sprinkle with additional zest if desired. Cut into bars, serve and enjoy!

powdered sugar,2 tablespoons key lime and/or lemon zest

Storage Information Notes

Refrigeration: Wrap the bars tightly with plastic wrap, or store them in an airtight container, in the refrigerator for up to seven days. 

Freezing: The bars can be frozen for up to two months in an airtight, freezer-safe ziplock bag. Thaw overnight in the refrigerator before serving.

Nutrition

Calories: 187kcal | Carbohydrates: 25g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 81mg | Sodium: 124mg | Potassium: 121mg | Fiber: 1g | Sugar: 20g | Vitamin A: 285IU | Vitamin C: 2.9mg | Calcium: 86mg | Iron: 0.5mg

Author: Trish - Mom On Timeout

-From: https://www.momontimeout.com/irresistible-key-lime-pie-bars/

The Best Key Lime Pie recipe EVER! Tart and sweet and incredibly easy, this Key Lime Pie is sure to be a family favorite! A delicious graham cracker crust filled to the brim with an incredibly creamy filling that is just so quick to make! You won’t be able to stop at just one slice!  If you are in a hurry, and I mean, a BIG HURRY, I would perhaps allow you to use a store bought pie crust and a can of whipped cream. This pie would still be heavenly. No doubt. (Edited to add: I made the crust in the video but as we were running out of time, I used a can of whipped cream in the video below. Works in a pinch!)

Ingredients

Graham cracker crust

1 1/2 cups graham cracker crumbs

1/3 cup granulated sugar

6 tbsp butter melted

Key Lime Filling

28 oz sweetened condensed milk

1/2 cup light sour cream

3/4 cup key lime juice

zest from 2 regular limes or 4 key limes

Whipped Cream Topping

1 cup heavy whipping cream

1/2 cup powdered sugar

1 tsp vanilla extract

Instructions

Graham cracker crust

Preheat oven to 375F.

Mix graham cracker crumbs, sugar, and butter in a small bowl. Press the crumb mixture into an 8" - 9.5" pie pan. Bake for 7 minutes. Cool for at least 30 minutes.

Key Lime Filling

Preheat oven to 350F

Whisk together sweetened condensed milk, sour cream, lime juice, and lime zest in a medium bowl. Pour into prepared graham cracker crust and bake for 10 minutes.

Let pie cool slightly before chilling. Chill for at least 3 hours.

Whipped Cream Topping

Beat heavy cream and sugar together in a mixer until stiff peaks form. Beat in vanilla. Spread or pipe the whipped cream on top of the cooled pie. Top with additional lime zest if desired.

Nutrition

Calories: 517kcal | Carbohydrates: 66g | Protein: 8g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 81mg | Sodium: 262mg | Potassium: 359mg | Sugar: 58g | Vitamin A: 810IU | Vitamin C: 2.3mg | Calcium: 269mg | Iron: 0.7mg

Prep Time10 minutes | Cook Time17 minutes | Total Time27 minutes | Servings10 servings

AuthorTrish - Mom On Timeout

-From: https://www.momontimeout.com/best-key-lime-pie-recipe/