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Compact chopper — pesto, salsa, baby food, dressings, nut butter
Wooden crab mallet — crack shells at the crab boil table
Portable ceramic kamado — balcony grilling, camping, tailgate
Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
Double-burner cast iron griddle — pancakes, bacon, eggs, burgers
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Compact chopper — pesto, salsa, baby food, dressings, nut butter
Wooden crab mallet — crack shells at the crab boil table
Portable ceramic kamado — balcony grilling, camping, tailgate
Deep-pocket Belgian waffle maker — crispy exterior, fluffy inside
Double-burner cast iron griddle — pancakes, bacon, eggs, burgers
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Heat oven to 375 remove pie crusts from pouches. 2.Unfold crusts pressing out fold lines. With 2-1/2 inch round cutters cut crusts into 24 rounds and press each round into ungreased miniature muffin cup 3.Beat eggs in medium bowl. Add half and half, onions, lime peel, gingerroot and salt stir with a wire whisk to blend Stir in crabmeat and cheese. 4.Spoon about 1 tablespoon mixture into each crust lined cup 5.Bake at 375 for 25-30 min or until filling is set and crust is golden around edges.