Shrimp Butter

This is a great appetizer,  it is from the Birmingham Junior League cookbook, Food For Thought.

Shrimp Butter

1 pound unpeeled fresh shrimp

1/4 cup butter

1 8 ounce package cream cheese

4 tablespoons mayo

1/2 teaspoon garlic salt

1 teaspoon paprika

Juice of one lemon

1/4 cup minced onion

Garnish with chopped fresh parsley and lemon slices

Cook shrimp in water; peel shrimp and devein. Reserve a few shrimp for garnish. Chop remaining shrimp. Beat butter and next four ingredients. Add lemon juice, chopped shrimp and onion and mix well. Chill and serve with assorted crackers. Garnish with reserved fresh shrimp, chopped fresh parsley, and lemon slices.

 

 

CAKE BALLS!

These are so easy to make and are great to keep in the freezer and pull out to impress guests.
All it takes is some leftover cake with icing, birthday cake is PERFECT.  Mash up the cake, icing too, with a fork, until it is well blended. Roll pieces of mashed cake into little balls (you can decide the size) and place on a wax paper lined cookie sheet. Place in freezer for 30 minutes.
Melt chocolate in a glass bowl, we used dark chocolate chips (can also use white chocolate, semi sweet, or milk chocolate). Remove balls from freezer, roll in melted chocolate and place back onto wax paper. Sprinkle with chocolate sprinkles or chocolate shavings. Keep in freezer until ready to serve. These will keep in the freezer for several weeks. Super easy and very tasty!

Los Patios Cheese Soup

This is a delicious soup for a cold, rainy day

It comes from Los Patios, an awesome Mexican restaurant in San Antonio, Texas

3 Chopped green onions

3 stalks celery, chopped with some leaves

2 grated carrots

1/4 butter 

2 10 3/4 can chicken broth

3 10 3/4 can potato soup

8 oz grated cheddar cheese

parsley flakes

salt and pepper to taste

1/8 teaspoon tobasco sauce

8 ounces sour cream

3 TBS sherry

Saute celery, carrots and onion in butter, add chicken broth and let simmer 30 minutes. Add potato soup, cheese, parsley, salt pepper. Stir in sour cream and simmer 15 minutes. Add sherry, stir and serve.

  

This is easy and really good!

Chocolate Chip Cookie Pie Recipe from Nestle
1 unbaked 9-inch pie crust, homemade or store-bought.
2 large eggs
1/2 C flour
1/2 C white granulated sugar
1/2 C packed brown sugar
3/4 C real butter, softened (1 1/2 sticks)
1 C chocolate chips
1 C chopped pecans optional

Serve with Vanilla ice cream, or sweetened whipped cream

Preheat oven to 325° F.
Beat eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.
Bake for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack or serve slightly warmed.  Serve with ice cream or whipped cream.

Cilantro Chili Chicken and Rice

We have been trying to eat healthy in the new year. This is a delicious recipe that 

does not use the staple canned cream of mushroom soup and uses brown rice instead of white.

• 2 cups cooked  brown rice
• 2 cups (8 ounces) shredded Monterey Jack cheese
• 1 1/2 cups cooked, chopped chicken breast
• 1 can (12 fluid ounces) Nestlé Carnation Evaporated Milk
• 1/2 cup finely chopped red onion
• 1 can diced green chilies
• 2 large eggs, lightly beaten
• 1/4 cup finely chopped cilantro
• 2 tablespoons butter or margarine, melted
• 4 tablespoon diced jalapeños (to taste)
• Salt

1. PREHEAT oven to 350–F. Lightly grease 2-quart casserole.
2. COMBINE all ingredients and pour into prepared casserole; stir well.
3. BAKE 45 to 50 minutes. Season with salt.

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