8 ounces cream cheese
3/4 cup mayonnaise
1 tablespoon lemon juice
1/2 tablespoon finely chopped onion
1 large egg -- beaten
1/4 pound fresh baby shrimp -- or more if needed
Mix cream cheese, mayonnaise, lemon juice, onion and egg in food processor. Stir in shrimp by hand and bake in 8: greased pie pan at 350° for 25 minutes.
NOTES : This appetizer is good hot or cold. Serve with crackers. Can also be made with crab or artichoke hearts (cut up).
Saturday, May 9, 2009
Chili & Cheese Dip
6 ounces cream cheese -- softened
15 ounces chili, no beans
1/2 cup chopped green onions
4 ounces chopped green chilies
1 1/2 cups shredded cheddar cheese
Spread cream cheese on the bottom of a baking dish. (Put in the microwave for a few seconds to make easier to spread)
Use 1/2 of the chili to cover cream cheese. Over it, sprinkle 1/2 of the green onions and chilies. Repeat layers. Cover with cheddar. Just before serving, put in the microwave or regular oven until cheese is melted and chili is heated.
15 ounces chili, no beans
1/2 cup chopped green onions
4 ounces chopped green chilies
1 1/2 cups shredded cheddar cheese
Spread cream cheese on the bottom of a baking dish. (Put in the microwave for a few seconds to make easier to spread)
Use 1/2 of the chili to cover cream cheese. Over it, sprinkle 1/2 of the green onions and chilies. Repeat layers. Cover with cheddar. Just before serving, put in the microwave or regular oven until cheese is melted and chili is heated.
Cheesy Onion Roll Up
1 cup sour cream
8 ounces cream cheese -- softened
1/2 cup shredded cheddar cheese
3/4 cup sliced green onions
1 tablespoon lime juice
1 tablespoon seeded and minced jalapeno peppers
10 6-inch flour tortillas
16 ounce jar picante sauce
In a medium bowl, mix sour cream, cream cheese, cheddar cheese, green onions, lime juice and jalapeno peppers. Spread one side of each tortilla with the sour cream mixture. Tightly roll each tortilla. Place rolled tortillas on a medium serving dish and cover with plastic wrap. Chill in the refrigerator at least 1 hour. Slice tortillas into 1 inch pieces. Serve with picante sauce.
8 ounces cream cheese -- softened
1/2 cup shredded cheddar cheese
3/4 cup sliced green onions
1 tablespoon lime juice
1 tablespoon seeded and minced jalapeno peppers
10 6-inch flour tortillas
16 ounce jar picante sauce
In a medium bowl, mix sour cream, cream cheese, cheddar cheese, green onions, lime juice and jalapeno peppers. Spread one side of each tortilla with the sour cream mixture. Tightly roll each tortilla. Place rolled tortillas on a medium serving dish and cover with plastic wrap. Chill in the refrigerator at least 1 hour. Slice tortillas into 1 inch pieces. Serve with picante sauce.
Dover Shrimp Pate'
16 ounces cream cheese -- softened
1 1/2 tablespoons fresh lemon juice
1 teaspoon granulated sugar
1 pound salad shrimp
1 tablespoon chopped parsley
1 dash white vermouth
3 medium green onions -- chopped, green portion only
1 teaspoon grey poupon mustard
salt & pepper to taste
Whip cream cheese in electric mixer, add half of shrimp (well drained). Whip again until shrimp are broken. Fold in remaining ingredients. Chill. Serve with assorted crackers or vegetables.
NOTES : This is a great appetizer. Can be made ahead. You'll get rave reviews for this recipe.
1 1/2 tablespoons fresh lemon juice
1 teaspoon granulated sugar
1 pound salad shrimp
1 tablespoon chopped parsley
1 dash white vermouth
3 medium green onions -- chopped, green portion only
1 teaspoon grey poupon mustard
salt & pepper to taste
Whip cream cheese in electric mixer, add half of shrimp (well drained). Whip again until shrimp are broken. Fold in remaining ingredients. Chill. Serve with assorted crackers or vegetables.
NOTES : This is a great appetizer. Can be made ahead. You'll get rave reviews for this recipe.
Layered Mexican Bean Dip
2 cans bean dip
3 ripe avocados
1 cup sour cream
1/2 cup mayonnaise
1 package taco seasoning mix
1 can sliced black olives
1 bunch green onions -- sliced
3 firm tomatoes -- diced
grated cheddar cheese
Spread bean dip on platter or plate. Mash avocados and mix in a little lemon juice to keep them from turning brown. Spread that over the bean dip. Mix together the sour cream, mayonnaise and taco seasoning packet. Spread that over the avocado mixture. Layer the olives, green onions and tomatoes and sprinkle the cheese on top. Serve with corm chips for dipping.
NOTES : I like to make this because it is always a hit. I substitute a can of refried beans for the bean dip - lots cheaper. I usually put it in the food processor with a small can of green chilies and mix it. If it's too thick, add a little salsa. You can use any cheese, or a combination - Pepper jack cheese is great if you like more spice.
3 ripe avocados
1 cup sour cream
1/2 cup mayonnaise
1 package taco seasoning mix
1 can sliced black olives
1 bunch green onions -- sliced
3 firm tomatoes -- diced
grated cheddar cheese
Spread bean dip on platter or plate. Mash avocados and mix in a little lemon juice to keep them from turning brown. Spread that over the bean dip. Mix together the sour cream, mayonnaise and taco seasoning packet. Spread that over the avocado mixture. Layer the olives, green onions and tomatoes and sprinkle the cheese on top. Serve with corm chips for dipping.
NOTES : I like to make this because it is always a hit. I substitute a can of refried beans for the bean dip - lots cheaper. I usually put it in the food processor with a small can of green chilies and mix it. If it's too thick, add a little salsa. You can use any cheese, or a combination - Pepper jack cheese is great if you like more spice.
Snicker's Salad
1 5 ounce package instant vanilla pudding and pie filling
1 cup milk
12 ounces frozen whipped topping -- thawed
6 large apples -- peeled, cored and chopped
6 2.16 ounces Snickers candy bars
1/4 cup seedless grapes -- optional
Prepare the pudding mix using the 1 cup of milk. Blend together with whipped topping. Add the apples, candy bars and grapes. Mix together and refrigerate until chilled, or overnight.
NOTES : The grapes and candy bars taste good together. Your friends will want the recipe and wonder what's in the salad, they can't figure it out.
1 cup milk
12 ounces frozen whipped topping -- thawed
6 large apples -- peeled, cored and chopped
6 2.16 ounces Snickers candy bars
1/4 cup seedless grapes -- optional
Prepare the pudding mix using the 1 cup of milk. Blend together with whipped topping. Add the apples, candy bars and grapes. Mix together and refrigerate until chilled, or overnight.
NOTES : The grapes and candy bars taste good together. Your friends will want the recipe and wonder what's in the salad, they can't figure it out.
Candied Sweet Potatoes
4 pounds sweet potatoes -- quartered
1 1/4 cups Margarine
1 1/4 cups Brown sugar
3 cups Miniature Marshmallows -- divided
ground cinnamon -- to taste
ground nutmeg -- to taste
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish.
Bring a large pot of water to a boil. Add potatoes and boil until slightly underdone, about 15 minutes. Drain,
cool and peel.
In a large saucepan over medium heat, combine margarine, brown sugar, 2 cups marshmallows, cinnamon and nutmeg.
Cook, stirring occasionally, until marshmallows are melted.
Stir potatoes into marshmallow sauce. While stirring mash about half of the potatoes, and break the others into bite-sized chunks. Transfer to prepared dish.
Bake in preheated oven for 15 minutes. Remove from oven and cover top evenly with remaining marshmallows. Return to oven and bake until marshmallows are golden brown.
NOTES : A delicious, sweet version of candied sweet potatoes. Prep Time: approx. 5 Minutes. Cook Time: approx. 35 Minutes. Ready in: approx. 40 Minutes.
1 1/4 cups Margarine
1 1/4 cups Brown sugar
3 cups Miniature Marshmallows -- divided
ground cinnamon -- to taste
ground nutmeg -- to taste
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish.
Bring a large pot of water to a boil. Add potatoes and boil until slightly underdone, about 15 minutes. Drain,
cool and peel.
In a large saucepan over medium heat, combine margarine, brown sugar, 2 cups marshmallows, cinnamon and nutmeg.
Cook, stirring occasionally, until marshmallows are melted.
Stir potatoes into marshmallow sauce. While stirring mash about half of the potatoes, and break the others into bite-sized chunks. Transfer to prepared dish.
Bake in preheated oven for 15 minutes. Remove from oven and cover top evenly with remaining marshmallows. Return to oven and bake until marshmallows are golden brown.
NOTES : A delicious, sweet version of candied sweet potatoes. Prep Time: approx. 5 Minutes. Cook Time: approx. 35 Minutes. Ready in: approx. 40 Minutes.
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