Dirt Cake Recipe

  • 1 package  Oreo cookies

  • 1 package cream cheese, softened

  • 1/2 cup butter

  • 1 cup confectioners' sugar

  • 3 cups milk

  • 2 packages instant vanilla pudding mix

  • 1 carton  frozen whipped topping, thawed

  • gummy worms - optional

  1. Crush cookies into tiny pieces Divide half of the crumbs. Add half to the bottom of the final bowl and sit remaining crumbs aside.

  2. In a mixing bowl, beat the cream cheese, butter, and sugar until light and fluffy. In another bowl, whisk milk and pudding mix for 2 minutes until thick. Fold in whipped topping. Gently fold into cream cheese mixture until blended.

  3. Add filling to final bowl; top with reserved crumbs. Cover and refrigerate until chilled.. Decorate with gummy worms

Glazed Salmon

  • 1/4 cup brown sugar

  • 2 tablespoons  soy sauce

  • 4 pieces skinless salmon fillet (1 1/4 pounds total)

  • 1 tablespoon olive oil

  • Kosher salt and black pepper

  • Sesame Seeds

  • 2 tablespoons dry white wine, or water

  1. Preheat oven to 400 degrees. with a rack in the center. Make the glaze: In a small bowl, stir brown sugar, olive oil, soy sauce, lemon juice, and white wine until the sugar has dissolved.

  2. Cut salmon fillet into 4 equal-size pieces; arrange, skin side down, in a single layer in a baking dish. Pour glaze and seasame seeds over the fish, and turn to coat evenly.

  3. Bake until fish is opaque but still bright pink inside, basting every few minutes with glaze from baking dish, 15 to 20 minutes. 

Boiling Crab Legs

  • Step 1: Fill a large pot half to two-thirds full of cold tap water. Add 1 tablespoon salt and bring the water to boiling.

  • Step 2: Add crab legs to the boiling water, bending and tucking the legs so as much of the legs are covered as possible in the water. Return the water to boiling.

  • Step 3: Cook the legs, uncovered, for 4 to 5 minutes or until heated through, add in some old bay seasoning and lemons, adjusting occasionally with long tongs to make sure they heat evenly.

  • Step 4: Using long tongs, remove the legs from the water. If desired, rinse legs; drain well.

Steak Stirfry

  • 2 tablespoons vegetable oil

  • 1 pound sirloin, cut into pieces

  • 1 1/2 cups fresh broccoli florets

  • 1 zucchini, cut into matchstick size pieces

  • 2 carrots, thinly sliced

  • Snap peas

  • 1 green onion, chopped

  • 1 teaspoon minced garlic

  • 2 tablespoons soy sauce

  • 2 tablespoons sesame seeds, toasted

  1. Heat vegetable oil in a large wok or skillet over medium-high heat; cook and stir beef until browned, usually takes 3 to 4 minutes. Move beef to the side and add broccoli, snap peas, zucchini, carrots, green onion, and garlic to the center of the wok. Cook and stir vegetables for 2 minutes. Stir beef into vegetables and season with soy sauce and sesame seeds. Continue to cook and stir until vegetables are tender, about 2 more minutes.

Low Country Boil

  •  ½ cup (at least) Old Bay Seasoning

  •  16 small new potatoes, rinsed but ​not peeled (about ¾ lb.)

  •  ½ lb. smoked sausage (kielbasa), ​cut into ½-inch-thick coins

  • 2 medium sweet onions, peeled & diced

  •  1 (24 oz.) bottle of beer

  •  3 ears fresh corn, shucked and cut in half

  •  16 largest available fresh shrimp, ​preferably black tiger shrimp

  •  1 Lemon

  •  1 Stick of Butter

  1. Bring a large stockpot of water (filled 2/3 of the way,) to a simmer. Add Old Bay and beer and simmer to infuse.

  2. Add potatoes, sausage coins, and sweet onions, and bring to a lazy simmer until potatoes are fork tender, about 20 minutes.

  3. Keeping water at a simmer, add corn, and cook until kernels are slightly softened, about 4-5 minutes. 

  4. Add shrimp and cook until the shrimp becomes pink and white (instead of opaque), about 3 or 4 minutes. Strain solids from cooking liquid, and transfer them to an oversize platter.

  5. Serve with soft butter and sea salt. Lemon wedges and chopped hot peppers (like jalapeño) are also sometimes served as accompaniments.

Alex's Fried Pickles

  • Oil for frying (vegetable or peanut)

  •  1/2 cup all-purpose flour

  •  1/2 cup of bread crumbs

  •  1 teaspoon Italian seasoning

  •  1 1/2 teaspoons garlic powder

  •  1/4 teaspoon salt

  •  1/4 teaspoon black pepper 

  •  1 tablespoon Worcestershire sauce 

  •  1/2 cup milk

  •  3 Eggs 

  •  16 ounces dill pickle slices, ​drained and dried on paper towels 

  • (I always use Claussen’s Pickles!) 

  1. Heat 1 1/2-2 inches oil in a heavy bottomed pot over medium-high heat to 375-degrees F.

  2. In a shallow bowl or rimmed plate, whisk together flour, bread crumbs, Italian seasoning, garlic powder, salt and pepper. 

  3. Add Worcestershire sauce, milk, and eggs and mix until smooth.

  4. Working in batches, add dried pickles to the batter, gently toss to coat. Using a slotted spoon, remove pickles from the batter and let excess drip off. Gently add pickles to the oil a few at a time. Fry for about 1 1/2-2 minutes or until golden. Remove and let drain on paper towels. 

  5. Serve with Hidden Valley Spicy Ranch Dressing