Roxy Posted January 18, 2008 Share Posted January 18, 2008 Go Big Red Appetizers For January 18th: Crab Roll-Ups: 4 oz. cream cheese, softened 2 tablespoons mayonnaise or salad dressing 2 teaspoons prepared horseradish 1/2 avocado, pitted, peeled and chopped 6-(8-oz.) pkg. flaked imitation crabmeat (surimi) 3/4 cup chopped red bell pepper 1/3 cup sliced green onions 1-(2-1/4-oz.) can sliced ripe olives, drained In food processor with metal blae or blender container, combine cream cheese, mayonnaise, horseradish and avocado; process on high speed until well mixed. Spead cream cheese mixture evenly over tortillas. Top each tortilla with crabmeat, bell pepper, green onions and olive. Roll up each tortilla; wrap securely in plastic wrap. Refrigerate at least 15 minutes or overnight. To serve, slice rolls diagonally into 3/4-inch thick slices Shrimp Cocktail: 1/2 cup ketchup 1/2 cup chili sauce 2 to 3 teaspoons prepared horseradish 1 teaspoon Worcestershire sauce Shimp: 1 lb. deveined cooked medium shrimp In small bowl, combine all coctail sauce ingredients; mix well. Arrange shrimp on serving try. Serve shrimp with sauce immediately; or cover and refrigerate seperately until serving time. Ranch Mushrooms 1 pound whole medium size mushrooms [They shrink as they cook.] 1 stick butter 1 package dry Ranch Dressing mix Put the mushrooms in the crock pot. Melt butter and mix with the Ranch Dressing mix. Pour this over the mushrooms. Cook it for 3-1/2 to 4 hours on low, or on high for 1 hour and then on low for 1-1/2 hours. You may then leave them on the warm setting for up to 2 hours. [i have used 2 pounds of mushrooms with this same amount of butter and Ranch Dressing mix and it was still enought to season them well. If you make them, you'd better use 4 pounds of mushrooms and double the butter and Ranch dressing mix, because they go FAST! Easy Cheesy Bean Dip: 1/4 cup chunky-style salsa 1-(8 oz.) can bean dip 1-(4.5-oz.) can chopped green chiles, drained 8 oz. (2 cups) shredded American cheese 1. In a medium saucepan, combine all ingredients; mix well. Cook over low heat for 8 to 10 minutes or until cheese is melted, stirring constantly. 2. Serve warm with tortilla chips. To prepare in microwave, combine salsa, bean dip and chiles in 1-1/2 -quart microwave-safe bowl; mix well. Microwave on high for 4 to 4-1/2 munutes or until mixture is hot, stirring once halfway through cooking. Stir in cheese. Microwave on high for an additional minute or until cheese is melted. Stir before serving with tortilla chips. Bacon Cheddar Dip: 1 cup sour cream 1/2 cup sharp Cheddar cold pack cheese food (from 8-oz. container; softened) 3 T. real bacon pieces 1 tablespooon chopped fresh parsley or 1 teaspoon dried parsley flakes 1/2 teaspoon instant minced onon 3 to 4 drops hot pepper sauce 1. In medium bowl, combine sour cram and cheese food; mix with wire whisk until well blended. Stir in all remaining ingredients. Refrigerate at least 2 hours to blend flavos. 2. Serve with assorted cut-up fresh vegetables. Layered Pizza Dip: 1-(8-oz.) container soft cream cheese with chives and onions 1/2 cup chunky pizza sauce 1/2 cup chopped green bell pepper 1/3 cup finely chopped pepperoni 2 oz. (1/2 cup) shredded mozzarella cheese 2 oz. (1/2 cup) shredded Cheddar cheese Heat oven to 350 F. In ungreased 9-inxh pie pan or 1-1/2 quart baking dish, layer all ingredients in order listed. Bake at 350 F. for 10 to 15 minutes or until dip is hot and cheese is melted. Serve warm with bagel crisps, bagel chips, or assorted crackers. Salmon-Stuffed Pea Pods: 36 fresh snow pea pods 1-(3-oz.) pkg. cream cheese, softened 2 T. drained capers 1(4.5-oz.) pkg. smoked salmon, flaked Chopped fresh parsley Rinse pea pods. If not crisp, soak in ice water for 30 minutes. Drain; remove sem end. With thin knife, open pea pods along straight side. In medium bowl, combine cream cheese and capers; mix well. Add salmon, mix gently. Spoon about 1 teaspoon mixture into each pea pod. Garnish with parsley. Cover; refrigerate at least 1 hour or until serving time. Hot and Spicy Chex Party Mix 1/4 cup butter or margarine 1- 1/4 tablespoons seasoned salt 1 tablespoon Worcestershire sauce 2 to 3 teaspoons red pepper sauce 3 cups Corn Chex® cereal 3 cups Rice Chex® cereal 3 cups Wheat Chex® cereal 1 cup mixed nuts 1 cup pretzels 1 cup bite-size cheese crackers 1. Heat oven to 250°F. Melt butter in large roasting pan in oven. Stir in seasoned salt, Worcestershire sauce and pepper sauce. Gradually stir in remaining ingredients until evenly coated. 2. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 1 hour. Store in airtight container. . Jalapeno Pecan Cheese Roll: 1 lb. Velveeta, softened 1-8 oz. pkg. cream cheese, softened 1 small jar diced pimientos, drained 1-4 oz. can diced jalapenos, drained 2-4 T. green onions, diced 2-3 tsp. garlic powder 3-4 T. pecans, diced Worcestershire Sauce Pecans, Diced Spray some wax paper with Pam. Cut the Velveeta in 3 slices horizontally, then lay some wax paper over it. Use your rolling pin to tap lightly across the cheese to flatten it a bit-then roll it out to where you want it. Spread the cream cheese over Velveeta, sprinkle pimientos, jalapenos, onions, pecans, garlic powder, sprinkle with Worcestershire Sauce over it. Pat down some into cheeses, roll up jelly roll fashinon. Sprinkle with more pecans. Sarah's Treats Boil together for one minute: 1 cup white syrup 1 cup sugar Add: 1-1/2 cups peanut butter 6 cups cornflakes Mix all ingredients together. Spread in a greased 9x13-inch pan. Cover with miniature marshmallows and chocolate chips. Return to oven for 3 to 4 minutes until the chips are melted enough to spread. When they are cooled after taking them out of the oven...cut in squares. Seven Layer Magic Bars 1/2 cup butter 1 1/2 cups graham cracker crumbs 1 14-oz. can sweetened condensed milk 1 cup butterscotch flavored chips 1 cup semi-sweet chocolate chips 1 1/3 cups flaked coconut 1 cup chopped pecans Preheat oven to 350°, (325° for glass dish). Line a 13x9-inch baking pan with a sheet of foil, making sure to cover the sites well. Place the butter in the baking pan and melt it in the oven. Sprinkle crumbs over butter; pour condensed milk evenly on top of crumbs. Top with remaining ingredients in order listed; press down firmly with fork. Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars. Store covered at room temperature. Caramels: 2 cups real butter 2 pound package dark brown sugar dash salt 2 cups corn syrup 2 14 or 15-ounce cans sweetened condensed milk 2 teaspoons vanilla 2 cups coarsely chopped walnuts and/or pecans, optional (carolinacooker) Melt butter in heavy pan. Add sugar and salt. Stir thoroughly. Stir in corn syrup. Mix well. Gradually add milk, stirring constantly. Cook until mixture reaches a gentle boil, again, stirring constantly. Cook and stir over medium heat to firm ball stage, 245ºF, approximately 12 to 15 minutes. Remove from heat. Stir in vanilla. Pour into a large, heavily buttered cookie sheet with sides. Cool and cut into squares. Wrap individual pieces in plastic or waxed paper. Store them in an airtight container in the refrigerator . Quote Link to comment
T_O_Bull Posted January 18, 2008 Share Posted January 18, 2008 It used to be that I had to drive by a Big Fred's in order to gain a pound or three. Now I do it in my easy chair when ever I read one of your posts. Don't forget a shot of good yellow tequilla with your crab roll ups. Your No. One fan >>>T_O_B Quote Link to comment
HuskerNCo Posted January 18, 2008 Share Posted January 18, 2008 Go Big Red Appetizers For January 18th: Crab Roll-Ups: 4 oz. cream cheese, softened 2 tablespoons mayonnaise or salad dressing 2 teaspoons prepared horseradish 1/2 avocado, pitted, peeled and chopped 6-(8-oz.) pkg. flaked imitation crabmeat (surimi) 3/4 cup chopped red bell pepper 1/3 cup sliced green onions 1-(2-1/4-oz.) can sliced ripe olives, drained In food processor with metal blae or blender container, combine cream cheese, mayonnaise, horseradish and avocado; process on high speed until well mixed. Shrimp Cocktail: 1/2 cup ketchup 1/2 cup chili sauce 2 to 3 teaspoons prepared horseradish 1 teaspoon Worcestershire sauc Shimp: 1 lb. deveined cooked medium shrimp In small bowl, combine all coctail sauce ingredients; mix well. Arrange shrimp on serving try. Serve shrimp with sauce immediately; or cover and refrigerate seperately until serving time. Ranch Mushrooms 1 pound whole medium size mushrooms [They shrink as they cook.] 1 stick butter 1 package dry Ranch Dressing mix Put the mushrooms in the crock pot. Melt butter and mix with the Ranch Dressing mix. Pour this over the mushrooms. Cook it for 3-1/2 to 4 hours on low, or on high for 1 hour and then on low for 1-1/2 hours. You may then leave them on the warm setting for up to 2 hours. [i have used 2 pounds of mushrooms with this same amount of butter and Ranch Dressing mix and it was still enought to season them well. If you make them, you'd better use 4 pounds of mushrooms and double the butter and Ranch dressing mix, because they go FAST! Easy Cheesy Bean Dip: 1/4 cup chunky-style salsa 1-(8 oz.) can bean dip 1-(4.5-oz.) can c hopped green chiles, drained 8 oz. (2 cups) shredded American cheese 1. In a medium saucepan, combine all ingredients; mix well. Cook over low heat for 8 to 10 minutes or until cheese is melted, stirring constantly. 2. Serve warm with tortilla chips. To prepare in microwave, combine salsa, bean dip and chiles in 1-1/2 -quart microwave-safe bowl; mix well. Microwave on high for 4 to 4-1/2 munutes or until mixture is hot, stirring once halfway through cooking. Stir in cheese. Microwave on high for an additional minute or until cheese is melted. Stir before serving with tortilla chips. Bacon Cheddar Dip: 1 cup sour cram 1/2 cup sharp Cheddar cold pack cheese food (from 8-oz. container; softened) 3 T. real bacon pieces 1 tablespooon chopped fresh parsley or 1 teaspoon dried parsley flakes 1/2 teaspoon instant minced onon 3 to 4 drops hot pepper sauce 1. In medium bowl, combine sour cram and cheese food; mix with wire whisk until well blended. Stir in all remaining ingredients. Refrigerate at least 2 hours to blend flavos. 2. Serve with assorted cut-up fresh vegetables. Layered Pizza Dip: 1-(8-oz.) container soft cream cheese with chives and onions 1/2 cup chunky pizza sauce 1/2 cup chopped green bell pepper 1/3 cup finely chopped pepperoni 2 oz. (1/2 cup) shredded mozzarella cheese 2 oz. (1/2 cup) shredded Cheddar cheese Heat oven to 350 F. In ungreased 9-inxh pie pan or 1-1/2 quart baking dish, layer all ingredients in order listed. Bake at 350 F. for 10 to 15 minutes or until dip is hot and cheese is melted. Serve warm with bagel crisps, bagel chips, or assorted crackers. Salmon-Stuffed Pea Pods: 36 fresh snow pea pods 1-(3-oz.) pkg. cream cheese, softened 2 T. drained capers 1(4.5-oz.) pkg. smoked salmon, flaked Chopped fresh parsley Rinse pea pods. If not crisp, soak in ice water for 30 minutes. Drain; remove sem end. With thin knife, open pea pods along straight side. In medium bowl, combine cream cheese and capers; mix well. Add salmon, mix gently. Spoon about 1 teaspoon mixture into each pea pod. Garnish with parsley. Cover; refrigerate at least 1 hour or until serving time. Hot and Spicy Chex Party Mix 1/4cup butter or margarine 1 1/4tablespoons seasoned salt 1tablespoon Worcestershire sauce 2to 3 teaspoons red pepper sauce 3cups Corn Chex® cereal 3cups Rice Chex® cereal 3cups Wheat Chex® cereal 1cup mixed nuts 1cup pretzels 1cup bite-size cheese crackers 1. Heat oven to 250°F. Melt butter in large roasting pan in oven. Stir in seasoned salt, Worcestershire sauce and pepper sauce. Gradually stir in remaining ingredients until evenly coated. 2. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 1 hour. Store in airtight container. . Jalapeno Pecan Cheese Roll: 1 lb. Velveeta, softened 1-8 oz. pkg. cream cheese, softened 1 small jar diced pimientos, drained 1-4 oz. can diced jalapenos, drained 2-4 T. green onions, diced 2-3 tsp. garlic powder 3-4 T. pecans, diced Worcestershire Sauce Pecans, Diced Spray some wax paper with Pam. Cut the Velveeta in 3 slices horizontally, then lay some wax paper over it. Use your rolling pin to tap lightly across the cheese to flatten it a bit-then roll it out to where you want it. Spread the cream cheese over Velveeta, sprinkle pimientos, jalapenos, onions, pecans, garlic powder, sprinkle with Worcestershire Sauce over it. Pat down some into cheeses, roll up jelly roll fashinon. Sprinkle with more pecans. Sarah's Treats Boil together for one minute: 1 cup white syrup 1 cup sugar Add: 1-1/2 cups peanut butter 6 cups cornflakes Mix all ingredients together. Spread in a greased 9x13-inch pan. Cover with miniature marshmallows and chocolate chips. Return to oven for 3 to 4 minutes until the chips are melted enough to spread. When they are cooled after taking them out of the oven...cut in squares. Seven Layer Magic Bars 1/2 cup butter 1 1/2 cups graham cracker crumbs 1 14-oz. can sweetened condensed milk 1 cup butterscotch flavored chips 1 cup semi-sweet chocolate chips 1 1/3 cups flaked coconut 1 cup chopped pecans Preheat oven to 350°, (325° for glass dish). Line a 13x9-inch baking pan with a sheet of foil, making sure to cover the sites well. Place the butter in the baking pan and melt it in the oven. Sprinkle crumbs over butter; pour condensed milk evenly on top of crumbs. Top with remaining ingredients in order listed; press down firmly with fork. Bake 25 minutes or until lightly browned. Cool. Chill if desired. Cut into bars. Store covered at room temperature. Caramels: 2 cups real butter 2 pound package dark brown sugar dash salt 2 cups corn syrup 2 14 or 15-ounce cans sweetened condensed milk 2 teaspoons vanilla 2 cups coarsely chopped walnuts and/or pecans, optional (carolinacooker) Melt butter in heavy pan. Add sugar and salt. Stir thoroughly. Stir in corn syrup. Mix well. Gradually add milk, stirring constantly. Cook until mixture reaches a gentle boil, again, stirring constantly. Cook and stir over medium heat to firm ball stage, 245ºF, approximately 12 to 15 minutes. Remove from heat. Stir in vanilla. Pour into a large, heavily buttered cookie sheet with sides. Cool and cut into squares. Wrap individual pieces in plastic or waxed paper. Stor them in an airtight container in the refrigerator . Ninersgirl, Maybe I missed it, it has been yucky day/week, but what do you put the crab mixture in? tortillas? AND those carmels look awesome. Damn Ninersgirl, I'm going to have to learn to cook. These recipies you add are amazing. Quote Link to comment
Roxy Posted January 19, 2008 Author Share Posted January 19, 2008 So sorry...I goofed up on that crab recipe big time..I just edited it...so very sorry. Hope you enjoy it..I like it:) Quote Link to comment
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