Kisses Bouquets

Get Well Soon Care Pack

Bring cheer to someone who is ailing or convalescing.

Peppermint Lollipop Bouquet

Chocolate Bouquet

Made with mini Snickers, MilkyWay, 3 Musketeers and Twix

Chips Snack Pack

Consists of over 30 individual snacks  

Crab Salad

Ingredients:

• 2 cups cooked cooled crab meat, grated
• 1 small/medium onion, diced
• 1 small/medium bell pepper, diced
• 1 small/medium tomato, diced
• 3 tbsp mayonnaise
• Black or cayenne pepper (to taste)

Preparation:

1. Combine all ingredients in a mixing bowl.
2. Serve and enjoy.
3. Refrigerate uneaten portion.

Bahamian Chicken Souse

Bahamian chicken souse is a delicacy enjoyed primarily at breakfast time. It is mainly consumed with either johnny cake, homemade bread or yellow grits.

This is not an exact science, so by all means, please feel free to change the proportions to your specifications. Here is how I prepared mine.

Ingredients:

• 12 chicken wings
• 3 Irish potatoes (cubed)
• 2 cups cut carrots
• 1 small chopped onion
• 6 cups water
• Salt
• Pepper
• Garlic Powder
• Lemon/lime juice

Preparation:

• Section chicken wings by locating the joint and cutting with a sharp knife or kitchen shears. As an alternative, you may ask your butcher to do it for you.

• I always “scold” the wings first by placing them in a pot with just enough water to cover them along with a tablespoon or two of salt. Once the water starts to boil, I turn the stove off and allow the wings to sit in the salted water for about half an hour before rinsing them off.

Cooking:

1. Place chicken in a pot; add water and all of the vegetables.
2. Add salt, pepper, garlic powder and lemon/lime juice to taste.
3. Cook on medium-high heat until the chicken is thoroughly cooked and the liquid starts to reduce. 
4. Serve it while it’s hot!

Mac n' Beef

Here's a great dinner recipe that could be referred to as a meal in a pan. Macaroni and Beef, give it a go!

Ingredients:

• 1 Box 16 ounce elbow macaroni
• 1 small onion, finely diced
• 1 small green sweet pepper, finely diced
• 1 can Campbell’s Healthy Request cream of chicken soup
• 12 oz  grated cheddar cheese
• 12 – 14 cups water
• 2 – 3 lbs ground beef
• 3 cups pasta sauce of your choice
• 1 can (14 oz) whole kernel corn
• Salt
• Black or Cayenne Pepper
• Onion Powder
• Garlic Powder

Directions:

1. In a large pot bring water and 1 tbsp. salt to a boil.
2. Add macaroni to boiling water, cook until it’s al dente or a little longer if you prefer your pasta a bit softer.
3. While pasta is cooking, season ground beef with salt, pepper, onion and garlic powders.
4. Cook thoroughly in a non-stick or lightly greased skillet. Drain off any excess liquid.
5. Add sauce to ground beef/turkey and mix well. Ensure the mixture is seasoned to your taste
6. When macaroni is done cooking, drain off water. Add all other ingredients to the pasta one at a time, combining well. Take care to add cheese a little at a time so that it melts properly. Leave enough cheese to sprinkle on top. Lastly add and combine the beef mixture.
7. Pour into greased 13ʺ x 9 ʺ pan then cover with remaining cheese.
8. Place in a 350 degree oven and bake until golden brown or slightly brown.

Bahamian Crab and Rice

Ingredients:

• 3 or 4 land white crabs
• ½ cup coconut oil
• 1 small onion, diced
• 1 small sweet pepper, diced
• 2 tbsp tomato paste
• Fresh thyme
• Salt and pepper to taste
• 1 can pigeon peas
• 2½ cups uncooked jasmine or parboil rice
• 3 cups water

Instructions:

1. Scrub crabs until thoroughly cleaned.
2. Remove claws and set aside.
3. Remove crab backs by prying with a butter knife.
4. Once separated, scrape crab fat from the shell in a bowl and set aside. Be careful to avoid breaking the bitter sac found in the shell.
5. In a hard-bottom pot heat up oil and sauté onion and sweet pepper along with the thyme.
6. Stir in tomato paste, add salt and pepper to taste.
7. Add crab, claws and crab fat and stir.
8. Add pigeon peas and water and continue to stir, bring to a boil.
9. Add the rice until it is about an inch and a half below the water line. Stir well.
10. When the rice has absorbed most of the water, turn the stove to low heat and cover the pot.
11. Leave to steam until fully cooked then turn stove off.

Tip: If rice is still raw, add a small amount of water and cover with foil to “trap” the heat.

Spicy Crab Salad Canapes

Just in time for the holidays, this easy to prepare spicy crab salad canape is sure to be a crowd-pleaser 

Ingredients:

• 2 cups cooked cooled crab meat, flaked
• 1 small onion, diced
• 1 small bell pepper, diced
• 1 small tomato, diced
• 3 tbsp mayonnaise
• Black pepper (to taste)
• Cayenne pepper (to taste)
• Crackers (I use Keebler butter crisps)

Preparation:

1. Combine all ingredients in a medium/large mixing bowl.
2. Place crackers on a platter and heap each one with the crab salad mixture.
3. Serve and enjoy.