Sarah's Scribbles

The Year of Months

Weekend Recipes

This was a crazy-busy awesome weekend. Our roommate who hasn't really moved in yet, Chelsea, had a birthday party at her old place on Friday so K and I had 3 house-guests. On Saturday, we hung out by the pool, went to dinner at Imperium in Celebration, then hung out in Downtown Disney. It was great.

Yesterday, I began work on an exciting new project - so stay tuned to find out more. It's unlike anything I've ever done before and it looks like it's going to be pretty awesome. Here's a hint.

Now, on to the recipes. I won't be post Sunday's just yet because I haven't eaten it yet. It was supposed to be dinner Sunday night, but we went to Bento instead - so I figured it would make a good lunch this week.

On Friday I made "Crispy Crab Tarts" for Chelsea's party. They were VERY simple and pretty darn yummy. The recipe originally was called Crispy Shrimp Tarts but it said you could make it with crab - which I prefer. Though the book said it took 25 minutes, I think it was maybe 15 minutes... unless your oven just takes a long time to heat up.

24 frozen mini fillo shells (from two 2.1oz packages)
½ c cream cheese spread
24 frozen cooked deveined peeled medium shrimp/pieces of cooked crabmeat
¼ c duck sauce/Chinese plum sauce

1) heat oven to 350F. Place fillo shells on ungreased large cookie sheet

2) stir cream cheese to soften. Spoon 1 teaspoon cream cheese into each shell. Top each with 1 shrimp.

3) Bake about 2 minutes or until cream cheese is soft. Remove from cookie sheet: place on serving platter. Top each with ½ teaspoon duck sauce and grated lime peel, if desired

Makes 24.
40 calories. 2.5 g fat. 3g carbs.

This recipe is also from the Pillsbury Fast and Healthy Cookbook, shared by my coworker Jen.


On Saturday I made blueberry muffins for my house guests. This was the highest-rated blueberry muffin recipe on

They were very tasty, but didn't quite turn out like I expected. For whatever reason, the crumb topping and blueberries fell to the bottom during cooking. Jessica came up with the perfect solution though: Turn them upside down and eat them with a fork. We started calling them "Upside-Down Blueberry Streussel." If you make these and can figure out why my topping fell to the bottom, let me know.

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon 

1) Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners. 

2) Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. 

3) Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. 

4) Mix this with flour mixture. Fold in blueberries. 

5) Fill muffin cups right to the top, and sprinkle with crumb topping mixture. 

6) To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking. 

7) Bake for 20 to 25 minutes in the preheated oven, or until done.