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      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

      Makes:15 servings

      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

      Makes:18 servings

      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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