Hot Crab Dip and Reflecting on the Past Six Years

Hot Crab Dip and Reflecting on the Past Six Years

Shortly after moving to the country I decided to start a blog.  I had never visited many blogs at the time.  However, my friend, Jennifer, had a blog and I needed something to do.  My days of being a room mom and doing carpool were long gone.  It was either find a job outside the home or find something else to do at home other than cut 10-acres of grass, do laundry, and clean the house.  So in January of 2011, with the Super Bowl coming up, I decided it was the perfect time to start Not Just Sunday Dinner.  I had always enjoyed cooking and sharing recipes with my family and friends.  A food blog would be the perfect hobby!
The name came about because Sunday dinners growing up were always special.  By dinner, I mean the meal in the middle of the day, after church.  Daddy was a Baptist preacher, and many Sunday’s were spent having dinner with different families from the churches he pastored.  Other Sundays my grandmother Ma, would cook a big Sunday meal.  So you see, the name is rather special to me too.
On February 1, 2011, I posted my first online recipe.  One of my all-time favorite dip recipes, Hot Crab Dip.  I never imagined in 2011 that I would still be doing NJSD, and so much more, six years later.  NJSD has opened up many doors for me over the years.  Writing for a number of newspapers and doing a local cooking show has enabled me to grow my audience, and so far, this month alone, I have had over 56,000 page views.  I have done several product reviews for various companies, and earlier this year I was contacted by a large publishing company to do a cookbook review.
Today, as I reflect on the past six years, I want to share the very first recipe I shared.  Hot Crab Dip is an amazing dip served with toast points or toasted baguette slices. It is easy to prepare and has always been a hit anytime I have served it.
As always, thanks for taking the time to read NJSD!  You can not imagine how it makes my day to get comments on NJSD or emails from my readers.  Feel free to email at with any questions you may have or if you just want to share a recipe.

NOTE:  Please excuse the quality of my photo.  I am still working on getting a photo program up and running and this is a copy of my picture I used back in 2011.  I think my food photography has improved slightly since then!

Hot Crab Dip and Reflecting on the Past Six Years
  • 2 8-oz. pkg. cream cheese, softened
  • 1 8-oz. container sour cream
  • ¼ c. mayonnaise
  • 1 Tbsp. Worcestershire sauce
  • 1 Tbsp. fresh lemon juice
  • 1 Tbsp. hot sauce
  • 1 tsp. ground mustard
  • ¼ tsp. garlic salt
  • 1 lb. fresh crabmeat, drained and picked
  • 1½ c. shredded Cheddar cheese
  • 1 French bread baguette
  1. Preheat oven to 450 degrees.
  2. Slice baguette on a diagonal about ½-inch thick. Place on baking sheet and toast on top rack of oven, about 5 - 6 minutes or until golden brown. Depending on the size of your oven, you may need to do this in batches. Set aside to cool. Lower oven temperature to 350 degrees.
  3. With an electric mixer, combine cream cheese, sour cream, mayonnaise, Worcestershire sauce, lemon juice, hot sauce, ground mustard, and garlic salt until combined (a few lumps are okay). Fold in crabmeat.
  4. Spray a baking dish with nonstick cooking spray. Spoon crab mixture into dish. Sprinkle evenly with Cheddar Cheese. Bake at 350 degrees for 30 minutes or until bubbly. Serve immediately with toasted baguette rounds.



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Chicken Poppy Seed Casserole

chicken poppy seed casserole

A few weeks ago I had a hard drive crash, and sadly I had not backed anything up in a while.  Isn’t that the way it always goes.  We get comfortable and we’re just rolling along and then boom!  I lost many photos and a Photoshop program that I have used daily for years.  I’m not sure why, maybe because they have now switched the the Creative Cloud, but I can not get the program to reinstall.  I am weighing  a few cheaper options at the moment but as of now I do not have anything.  As soon as I have a new photo program up and running I promise to make this casserole for a new photo!

For now I would like to share this old family favorite.  My mother-in-laws Chicken Poppy Seed casserole is wonderful.  It’s one of Savannah’s favorites and a great dish when you need to carry something to a friend recovering from surgery, a potluck supper, family reunion, or as we do here in the south take to the family of the deceased. (Yes, we really do that!)   It’s quick and easy to prepare and can even be made with a purchased rotisserie chicken.  It’s a great weeknight meal served with a fresh vegetable or salad and don’t forget the cranberry sauce! 😋


Chicken Poppy Seed Casserole
  • 4 chicken breasts
  • ½ c. butter, melted
  • 1 sleeve Ritz crackers, crushed
  • 1 tsp. poppy seeds
  • 1 (8-oz.) container sour cream
  • 1 (10.75-oz.) can condensed cream of chicken soup
  • 2 to 3 c. shredded Cheddar cheese
  1. Place the chicken in a large pot and cover with water. Bring to a boil over high heat, the reduce to medium, cover and simmer until the chicken is cooked through. Drain the water and shred the chicken.
  2. Preheat the oven to 350° F. Combine the butter, crackers, and poppy seeds in a bowl, set aside.
  3. Blend the sour cream, cream of chicken soup, and about half of the shredded cheese in a large bowl. Add the chicken and mix to combine.
  4. Pour chicken mixture into a lightly greased 9 x 13-inch baking dish. Sprinkle with remaining shredded cheese. Top with cracker mixture.
  5. Bake in preheated oven until cheese has melted and sauce is bubbly, 25 to 30 minutes.


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Jalapeño Cheese Dip



Football season is in full swing now, and as many of you know, we had a contest at The Courier Herald for the best tailgating recipe last month. After receiving many wonderful recipes, I would like to announce that the winner is Sally Willis Daniels!

I would like to thank everyone who participated in the Tailgating Recipe Contest! I received many great submissions, and my family and friends enjoyed several taste tests. It was extremely hard to pick just one recipe. However, when it came down to one winner I chose this fabulous Jalapeno Cheese Dip recipe for its terrific flavor and originality.

This dip is not the cheese dip that comes to mind when you first read the recipe title. The dip reminds me somewhat of Vidalia Onion Dip or Jalapeno Popper Dip. Adding the undrained jalapenos adds an unexpected flavor that I enjoyed. I even took this dip to Friday night tailgating with my friends.  We baked the dip, uncovered, on the grill which gave it a fabulous smoky taste.  Sally’s recipe makes enough for a large tailgating party. The amount pictured is half of the recipe.

Congratulations Sally, your Jalapeno Cheese Dip recipe is amazing!


And the Winner is...
  • 2 (16-oz.) containers sour cream
  • 1 (8-oz.) packages cream cheese, softened
  • 2 c. mayonnaise
  • 1 (12-oz.) jar chopped jalapenos, undrained
  • 1 (8-oz.) pkg. Mexican cheese blend or Monterey Jack cheese, shredded
  • Tostitos Scoops for dipping
  1. Preheat oven to 350° F.
  2. In a large bowl, mix the sour cream, cream cheese, and mayonnaise (I did this with an electric mixer). Add the undrained jalapenos and the shredded cheese and mix.
  3. Spoon into a baking dish. Bake in preheated oven for 45 to 60 minutes, or until hot and bubbly. Serve with Tostitos Scoops.



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Greek Burgers with Sour Cream Tzatziki Sauce




School has started most everywhere, and I attended the first scrimmage of the football season on Saturday night. It’s entirely too hot for football, but I’m so thrilled that cooler weather is near! We even braved the heat to tailgate before the scrimmage game. I love that time before a football game with friends, sharing laughs and tailgating food! Do you have a favorite tailgating recipe that you would like to share?  If so, email me at  I will be sharing tailgating recipes before long and I’d love to share yours too!

Believe it or not, there are Greek burgers buried under those juicy tomatoes, red onion slices, salty feta, and kalamata olives!  Only a few simple ingredients will transform regular ground beef into this exceptional burger for a flavorful and satisfying meal.

These burgers may be served on buns, pitas, or lettuce wraps.  Try making these burgers with ground lamb, turkey, or chicken instead of beef for a nice change.

Greek Burgers with Sour Cream Tzatziki Sauce
Serves: 6
  • 3 lb. ground chuck
  • 2 tbsp. extra-virgin olive oil
  • 1 to 2 tsp. dried oregano
  • 2 tsp. minced garlic
  • 1 tsp. freshly ground black pepper
  • 1 tsp. kosher salt
  • Pinch red chili flakes, optional
  • Toppings: Sliced tomato, feta cheese, sliced red onion, kalamata olives, lettuce
  1. Gently mix ground beef with olive oil, oregano, garlic, salt and pepper, and red chili flakes, if desired. Form into 6½-lb. patties. Cook patties as desired to desired doneness.
  2. Serve burgers on toasted buns, pita bread, or in lettuce wraps. Top with Tzatziki sauce and your favorite toppings.

Sour Cream Tzatziki Sauce
  • 1½ c. sour cream
  • 1 large cucumber, peeled, seeds removed, and grated
  • 2 tbsp. dried dill weed
  • 2 garlic cloves, minced
  • 2 tbsp. fresh lemon juice
  • pinch salt
  • Place grated cucumber in a large, clean dish cloth and twist tight, squeezing as much juice from the cucumber as possible.
  • In a medium bowl mix the sour cream, squeezed dry cucumber, dill weed, garlic, lemon juice, and salt.
  • Store in an airtight container in the refrigerator.
This is best made a couple of hours before serving.



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Strawberries and Cream Cupcakes




I have never met a cupcake that I didn’t like! Strawberry cakes were my favorite flavor as a kid. However, now I’m not sure I could pick between strawberry and chocolate. Lemon could probably be thrown into that mix too. I love them all! Cupcakes are the perfect dessert for a crowd. I love to serve them without the worry of cutting and serving. They are always eaten too, seldom do I have extra cupcakes left. I like it like that because I do not like to take home food from dinners and get-togethers.

I know, it’s probably crazy. After all, I eat the food at the gatherings. I have this mental thing about taking it back home and eating it, though. I feel like the food that has been setting out at the gathering just isn’t very clean after multiple people have walked past it, looked over it, many may have even touched it. I generally just toss it in the trash if I have extra.

Enough about my pet peeves, though, let’s talk about these wonderful strawberries and cream cupcakes.  They start with a cake mix and couldn’t be easier! The addition of pureed strawberries makes these cupcakes extra special. Topped with the creamy, luscious cream cheese frosting, your friends and family will go wild over these.


Strawberries and Cream Cupcakes
  • 1 box white cake mix or French Vanilla cake mix
  • 1 (3.4-oz.) pkg. instant vanilla pudding
  • ½ c. water
  • ½ c. sour cream, room temperature
  • ½ c. vegetable oil
  • 3 lg. eggs, room temperature
  • ½ tsp. strawberry extract
  • 1 (15.5-oz.) container sliced strawberries in sugar, drained well, reserve juice and puree the berries in a blender
  1. Preheat oven to 350°F. Line cupcake pans with paper liners and set aside.
  2. Combine cake mix, pudding mix, water, sour cream, oil, and eggs in the bowl of mixer. Beat on medium speed until smooth. Add extract and pureed berries and mix just until blended.
  3. Scoop batter into prepared pan, filling about ¾ full.
  4. Bake for 18-20 minutes or until cupcakes spring back with lightly pressed with finger. Remove from oven, cool 5 minutes in pan. Remove from pan and place on wire rack to cool completely. Frost with completely cooled.

Cream Cheese Frosting for Strawberry Cupcakes
  • 1 (8-oz.) pkg. cream cheese, room temperature
  • 1 stick unsalted butter, room temperature
  • ½ tsp. vanilla extract
  • ½ tsp. strawberry extract
  • 3 to 4 c. powdered sugar, sifted
  • some reserved strawberry juice, optional
  1. Beat cream cheese and butter with an electric mixer for 2 minutes, until fluffy and completely blended.
  2. Add vanilla and strawberry extracts. Slowly add powdered sugar and beat until light and fluffy. If frosting is too thick you can add reserved strawberry juice, adding 1 tbsp. at a time, to reach spreading consistency.
  3. Spread or pipe onto cupcakes.

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