- May 8, 2008 at 3:36 am #257587
PHILLY Shrimp Cocktail Dip
Prep Time:10 min
Total Time:10 min
Makes:3 cups or 24 servings
2 Tbsp. each 1 pkg. (8 oz.) Cream Cheese, softened
3/4 lb. cooked shrimp, chopped (2 cups)
3/4 cup Cocktail Sauce
1/4 cup Shredded Parmesan Cheese
2 green onions, sliced
SPREAD cream cheese onto bottom of shallow bowl or 9-inch pie plate.
Toss shrimp with cocktail sauce; spoon over cream cheese.
sprinkle with parmesan cheese and onions.
serve with wheat thins snack crackers.
mini new potato bites
prep time:20 min
Total Time:1 hr 20 min
new potatoes (about 15 potatoes) 4 oz.
(1/2 of 8-oz. pkg.) Cream Cheese, softened
2 Tbsp. Sour Cream
2 Tbsp. Grated Parmesan Cheese
4 slices Bacon, cooked, drained and crumbled
2 Tbsp. snipped fresh chives
PLACE potatoes in large saucepan; add enough water to cover. Bring to
boil. Reduce heat to medium-low; cook 15 min. or until potatoes are
meanwhile, mix cream cheese, sour cream and parmesan cheese; cover.
refrigerate until ready to use.
drain potatoes. cool slightly. cut potatoes in half; cut small piece
from bottom of each potato half so potato lies flat. place on serving
platter. top each potato half with 1 tsp. of the cream cheese
mixture. Sprinkle with bacon and chives.
Classic Layered Salad
Prep Time:20 min
Total Time:3 hr 20 min
Makes:8 servings, 1 cup each
8 cups chopped iceberg lettuce
1 small red onion, sliced, separated into rings
1 pkg. (10 oz.) frozen peas, thawed
1 pkg. (6 oz.) Smoked Ham, chopped
3/4 cup Mayo Real Mayonnaise
1/4 cup Grated Parmesan Cheese
1 Tbsp. sugar
1 cup Natural Three Cheese Crumbles
2 small tomatoes, chopped
layer lettuce, onions, peas and ham in large straight-sided clear
glass serving bowl.
mix mayo, parmesan cheese and sugar. spread over salad to seal;
cover. refrigerate several hours or overnight.
top with cheese crumbles and tomatoes just before serving; toss
shortcut carrot cake
prep time:30 min
Total Time:1 hr
1 pkg. (2-layer size) spice cake mix
2 cups shredded carrots (about 1/2 lb.)
1 can (8 oz.) crushed pineapple, drained
1 cup Chopped Pecans, divided
2 pkg. (8 oz. each) Cream Cheese, softened
2 cups powdered sugar 1 tub (8 oz.) cool whip whipped topping, thawed
preheat oven to 350°F. Prepare cake mix batter as directed on
package, stirring in carrots, pineapple and 3/4 cup of the pecans
until well blended. Pour into 2 (9-inch) square baking pans. Bake 25
to 30 min. or until toothpick inserted in centers comes out clean.
meanwhile, beat cream cheese and sugar with electric mixer or wire
whisk until well blended. stir in whipped topping until well blended.
place 1 cake layer on serving plate. Spread with 1-1/2 cups of the
cream cheese mixture. Carefully place second cake layer on top of
first cake layer. Frost top and sides of cake with remaining cream
cheese mixture. Garnish with remaining 1/4 cup pecans. Refrigerate
until ready to serve.
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