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HERBED SHRIMP DIP

HERBED SHRIMP DIP

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COOK SHRIMP UNTIL OPAQUE THROUGHOUT

  • 1/2 # PEELED AND DEVEINED SHRIMP
  • 1/2 C SOUR CREAM
  • 1/2 C MAYO
  • 2 SCALLIONS COARSELY CHOPPED
  • 1/4 C FINELY CHOPPED FRESH PARSLEY
  • 1 t FINELY GRATED LEMON ZEST
  • 2 t FRESH LEMON JUICE
  • SLAT AND PEPPER
  • CROSTINI, CRACKERS OR CRUDITES FOR SERVING
0/5 (0 Votes)

CHOCOLATE COCONUT SLICES

CHOCOLATE COCONUT SLICES

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IN A SMALL BOWL, CREAM BUTTER AND SUGAR UNTIL LIGHT AND FLUFFY

  • FILLING:
  • 6 T BUTTER, SOFTENED
  • 1 C POWDERED SUGAR
  • 1 EGG
  • 2 SQUARES UNSWEETENED CHOCOLATE, MELTED & COOLED
  • 3 t VANILLA
  • 1-1/2 C FLOUR
  • 1/2 t BAKING SODA
  • 1/3 C CREAM CHEESE, SOFTENED
  • 1 t VANILLA
  • 1 C FLAKED COCONUT
  • 1/2 C FINELY CHOPPED PECANS
0/5 (0 Votes)

tiger butter candy

tiger butter candy

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great for the holidays--very simple

  • 1 lb white chocolate ( I like ghirardelli--it's very easy to use)
  • 1/2 c chunky peanut butter
  • 1/2 c chocolate chips
  • 4 t half and half
0/5 (0 Votes)

SPICY SHRIMP

SPICY SHRIMP

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IN A LARGE SKILLET, SAUTE THE ONION AND PEPPER IN OIL UNTIL TENDER

  • 1 LARGE ONION, FINELY CHOPPED
  • 1 LARGE PEPPER, CHOPPED (RED OR GREEN)
  • 1 T OLIVE OIL
  • 3 GARLIC CLOVES, MINCED
  • 1 CAN (8OZ) TOMATO SAUCE
  • 1/2 C REDUCED SODIUM CHICKEN BROTH
  • 1/2 C MINCED FRESH PARSLEY
  • 1 JAR (4 OZ)DICED PIMIENTOS, DRAINED
  • 1-2 T LOUISIANA STYLE HOT SAUCE
  • 1/4 t ONION SALT
  • 1/4 t PEPPER
  • 2 # UNCOOKED LG SHRIMP, PEELED, DEVEINED
  • HOT COOKED RICE
0/5 (0 Votes)

chicken enchilada bake

chicken enchilada bake

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in a greased 9x13 baking dish, layer half of the chicken, enchilada sauce, sour cream, tortillas and cheese

  • 1-1/2 c cubed booked chicken
  • 1 can (28 oz) green enchilada sauce
  • 1-1/4 c sour cream
  • 9 corn tortillas ( 6 in) cut into 1-1/2 inch pieces
  • 4 c shredded monterey jack cheese
0/5 (0 Votes)

cole slaw

cole slaw

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creamy cole slaw

  • 3 c thinly sliced cabbage
  • 1/2 c mayo
  • 3 T lemon juice
  • 1/2 t salt
  • 2 t sugar
0/5 (0 Votes)

CHICKEN ASPARAGUS BAKE

CHICKEN ASPARAGUS BAKE

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BREAK 2/3 OF THE TRISCUITS INTO BITE SIZE PIECES; PLACE IN A GREASED 2-1/2 QT BAKING DISH

  • 1 PKG (9-1/2 OZ) TRISCUITS
  • 2 C COOKED, CUBED CHICKEN
  • 2 CANS CREAM OF CHICKEN SOUP
  • 1 PKG (10 OZ) FROZEN ASPARAGUS, THAWED, DRAINED
  • 1 CAN (8 OZ) WATER CHESTNUTS, DRAINED
  • 1 CAN MUSHROOM PIECES
  • 1/2 C MAYO
0/5 (0 Votes)

CREAMY PEANUT BUTTER PIE

CREAMY PEANUT BUTTER PIE

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IN A SMALL BOWL, BEAT THE CREAM CHEESE, SUGAR AND PEANUT BUTTER UNTIL SMOOTH AND LIGHT

  • 1 PKG (8 OZ) CREAM CHEESE, SOFTENED
  • 1/2 C SUGAR
  • 1/3 C CREAMY PEANUT BUTTER
  • 1/3 C WHIPPED TOPPING
  • 10 PEANUT BUTTER CUPS-DIVIDED
  • 1 CHOCOLATE CRUMB CRUST (9 INCHES)
0/5 (0 Votes)

GRILLED VEGETABLE POTATO SKINS

GRILLED VEGETABLE POTATO SKINS

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PIERCE POTATOES SEVERAL TIMES WITH A FORK AND PLACE ON A MICROWAVE SAFE PLATE

  • 2 LARGE BAKING POTATOES
  • 1 C YELLOW SUMMER SQUASH
  • 1 C SLICED ZUCCHINI
  • 1/2 C RED PEPPER, JULIENNED
  • 1/2 C GREEN PEPPER, JULIENNED
  • SMALL RED ONION, IN 1/4 INCH WEDGES
  • 1/4 C ITALIAN DRESSING
  • 1-1/2 t OLIVE OIL
  • 1/2 t SALT, DIVIDED
  • 1/4 C SHREDDED CHEDDAR CHEESE
0/5 (0 Votes)

ORIGINAL QUICHES

ORIGINAL QUICHES

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HEAT OVEN TO 375 IN A LARGE SKILLET, OVER MEDIUM LOW HEAT, HEAT THE OIL

  • 1 T OLIVE OIL
  • 2 MEDIUM YELLOW ONIONS, DICED
  • 3/4 t SALT
  • 1/2 t PEPPER
  • 1 C FRESH FLAT LEAF PARSLEY, CHOPPED
  • 4 EGGS
  • 3/4 C HALF & HALF
  • 8 OZ GRUYERE, GRATED
  • 1/8 t NUTMEG
  • 1 FROZEN PIE CRUST
0/5 (0 Votes)