Friday, November 16, 2012

Creamy Shrimp Dip....

You probably have one of those cookbooks where everyone donates a recipe, right? Well, here is a recipe from a lady in Jacksonville, Florida; that has become a real favorite of mine. It is just a little bit different from most shrimp dips. If you are lucky enough to be able to buy fresh crab meat, that will work as well. How finely you mince the shrimp is entirely up to you. Chunky is good. You can always cut little triangles of red pepper and put a bit of dip on them ,for that one great  little bite. Hope you enjoy it.



Creamy Shrimp Dip
1  8oz pkg cream cheese, softened
2 cups boiled shrimp, minced
1 cup sour cream
1/2 tsp Worcestershire sauce
2 tsp fresh lemon juice
Salt to taste 
4-6 drops of hot sauce, to taste (Tabasco works fine)
Combine all the ingredients, blending well. Chill for 2-3 hours before serving. Garnish with a whole shrimp and serve with crackers of your choice or veggie spears. (celery, red peppers, carrots or cucumbers work well.)
Till next time.....

Tuesday, November 13, 2012

Parsley Nut Cheese Ball....


During the holidays, people drop in to visit. So this is something you can put together quickly and with little or no fuss. I like it best with some of the water wafers you can find now and also my favorite cracker is a club cracker.
        Parsley Nut Cheese Ball
2 8 ounce packages cream cheese, softened
2 Cups shredded cheddar cheese, softened
1 Dash cayenne pepper
1 Tablespoon finely chopped onion
1 Tablespoon finely chopped pimento
1 Tablespoon finely chopped green pepper
1 Teaspoon lemon juice
2 Teaspoons Worcestershire sauce
Dash salt to taste
Chopped parsley and pecans for coating
Mix the cheddar cheese and cream cheese until well mixed. Add the other ingredients except the parsley and pecans, and mix well. Shape into a ball and roll in nuts and parsley. Chill until served. Serve in the center of a platter with your favorite breads or crackers. At Christmas time, this can be shaped into a cone shape instead of a ball and just use the parsley to coat it. Place a plastic star on top and you have a Christmas tree.
Till next time......

Monday, November 12, 2012

Bread Stuffing....

I love bread stuffing! That said, when I found out one of my family members couldn't tolerate onions, I had to put on my thinking cap. Now bread needs flavor; we all know that. So I decided to experiment out of necessity and came up with a delicious stuffing we all enjoy. Instead of onion, I use sausage, celery, mushrooms, and cranberries to add the flavor. Sometimes I add some apple. We have found that onion is not a necessity for stuffing. So if you have a family member that is a fussy eater or their tummy just won't tolerate a certain ingredient, experiment! You may find, as I did, that you like the experiment better than the original recipe. I don't like biting into a mushroom, I just can't do it. So I mince the mushrooms very small and get the flavor, but I don't have to bite into them.
Till next time.....

Tuesday, November 6, 2012

Cinnamon Honey Butter....

Since the holidays are so close and  you are maybe thinking about having a brunch; I thought I would post it this delicious recipe. This Cinnamon Honey Butter is THE best. Make sure you buy a honey that you like. There is a vast difference in the taste of them. I recently found out I was allergic to one of them. So choose a honey you are familiar with and that you like the taste of. Always remember, the better the product, the better the end result. I find clover honey to be the tastiest.

Cinnamon Honey Butter 
 1/2 cup softened salted butter 
1/8 cup brown sugar (light or dark)
1 Tablespoon honey
1 teaspoon cinnamon
Combine all ingredients and whip with mixer until light and fluffy. Put it in a decorative dish and serve at room temperature.This is good on a fruit loaf, English muffins, warm biscuits or just plain toast if that's what you want. 

Till next time......

Friday, November 2, 2012

Ambrosia.....


After all the Halloween sweets, I'm sure everyone is ready for something healthy and good. Fruit Ambrosia is always at the top of my list for a great dessert. You can use fresh fruits, like apples, red or green grapes, bananas. strawberries, melon balls, black berries, kiwi or pineapple. But with winter coming on; fresh fruit is not always available. Check your "pantry". Ambrosia can be made out of many of the canned fruits.
                                                                                            Ambrosia
1 can (20 oz.) Pineapple Chunks, drained
1 can (11 or 15 oz.) Mandarin Oranges, drained
1 Banana, sliced
1/3 - 1/2 cup of Maraschino cherries
1 1/2 cups seedless grapes
1/2 cup miniature marshmallows
1 cup vanilla yogurt
1/4 cup flaked coconut, toasted. Combine pineapple chunks, mandarin oranges, Maraschino cherries, banana, grapes and marshmallows, in medium bowl. Stir yogurt into fruit mixture. Sprinkle with coconut and serve. What could be prettier on a winter evening or for lunch. Blueberries can also be used. Any combination of fruit that you like, will work.
Till next time.....