Roxy
Starter
Shrimp Bacon Bites:
Adjust amounts to how many people you are feeding. Frozen bacon is much easier to cut. Freeze the bacon and cut the bacon up in slices when bacon is frozen. Cut the bacon crosswise according to how big the shrimp are. You want the bacon to go totally around the top part of the shrimp. Put the cut up bacon slices in a plastic bag and refrigerate to thaw till needed.
2 lbs. fresh shrimp
Garlic, slivered-4 bunches-not individual cloves
2 glass jars of Homemade Chili Sauce
2 pkgs. bacon
2 pkgs. Malibu Seasoning or Shrimp Seasoning.
Many hours before you need the appetizer, put the shrimp in a large bowl, sprinkle 2 pkgs. of Malibu Seasoning or Shrimp Seasoning over the shrimp, add slivered garlic; pour the 2 jars of Homemade Chili Sauce over the shrimp; stir shrimp mixture gently to combine; refrigerate in a covered container.
Next- Put the cut-up bacon in a skillet and cook bacon just until the bacon is LIMP..DON'T COOK THE BACON THOUROUGHLY. Drain grease, put a paper towel on a plate and put the bacon on the plate; pat bacon with a paper towel.
Next-Take the shrimp mixture out of the refrigerator and wrap each shrimp with one piece of cut up bacon and secure shrimp with a toothpick. Pour the left over chili sauce mixture over the bacon shrimp and refrigerate it in a covered container for several hours. The longer the shrimp marinates in the refrigerator, the better it is.
A few minutes before you need the shrimp bacon appetizer, set oven to broil and put the bacon shrimp on the bottom of broiling pan-take the grid thing off, use the bottom part of the broiling pan. Broil the bacon shrimp mixture-2 to 3 inches from heat until the bacon is done the way you like it.
** You can also bake the shrimp bacon bites at 550 degrees for less than 10 minutes. Keep an eye on it. You don’t want the shrimp to get tough.
Red Lobster Crab Stuffed Mushrooms:
1 lb. fresh mushrooms, approximately 35-40
1/4 cup celery, finely chopped
2 T. onion, finely chopped
2 T. red bell pepper, finely chopped
1/2 lb. crab claw meat
2 cups oyster crackers, crushed
1/2 cup Shredded Cheddar Cheese
1/4 tsp. Garlic Powder
1/2 tsp. Old Bay Seasoning
1/4 tsp. Ground Black Pepper
1/4 tsp. salt
1 egg
1/2 cup water
6 White Cheddar Cheese Slices
Preheat oven to 400 degrees.
Sauté celery, onion and pepper in butter for 2 minutes, transfer to a plate, and cool in the refrigerator.
While vegetables cool, wash mushrooms and remove stems. Set caps to the side and finely chop half of the stems. Discard the other half of the stems or use elsewhere.
Combine the sautéed vegetables, chopped mushroom stems and all other ingredients (except cheese slices) and mix well.
Place mushroom caps in individual buttered casseroles or baking dishes (about 6 caps each). Spoon 1 teaspoon of stuffing into each mushroom. Cover with sliced cheese. Bake for 12 to 15 minutes until cheese is lightly browned. Yields 6 servings.
Tip: You can use a pastry bag with a large tip to fill the mushrooms.
Hot Wings:
2 cups all-purpose flour
1 tsp salt
1 tsp black pepper
2 tsps, cayenne pepper
40 to 50 chicken wings
1 bottle Frank’s hot sauce
¼ cup butter, melted
Bleu Cheese Dressing
Carrot and Celery sticks
Preheat oven to 425.
Combine flour, salt, pepper and cayenne pepper in a plastic, sealable bag. Shake the wings 6 at a time until well coated. Shake off excess flour and place on a baking pan that has been sprayed with nonstick cooking spray. Bake at 425 for 35 minutes.
While chicken is baking, combine melted butter and Frank’s hot sauce; set aside.
When chicken has cooked for 35 minutes, remove from oven and brush sauce generously over wings. Return to oven for 10 minutes. Remove from oven and turn wings. Brush with sauce and return to oven for 5 minutes. Serve with bleu cheese dressing and carrot and celery sticks.
***Heard the chicken wings were good.
Ancho Spinach Dip:
1 Box-(10-oz.s) Frozen Chopped Spinach, Thawed
2 Cups Sour Cream
1 pkg.-(8-oz.) Cream Cheese, Softened
2 Cups Shredded Monterey Jack Cheese
3 T. Durkee Ethnic Creations Ancho Seasoning
Chopped Garlic
1 Can Water Chestnuts, Drained
Chopped Artichoke Hearts
Onion, Finely Chopped
Freshly Ground Pepper To Taste
Preheat oven to 325 degrees.
Drain spinach well and squeeze out as much liquid as possible. Combine Spinach, Sour Cream, Cream Cheese, Shredded Monterey Jack Cheese, Durkee Ethnic Creations Ancho Seasoning, Chopped Garlic, Water Chestnuts, Chopped Artichoke Hearts, Chopped Onion and Ground Pepper in a medium bowl until well mixed.
Spray 2-quart baking dish with non-stick spray. Spread mixture into dish. Bake for 45 minutes. Serve with crackers, Tortilla Chips or vegetables.
Seafood Nachos: **See note at bottom***
Large Tortilla Chips
Louis Kemp Crab Delights
Louis Kemp Lobster Delights
1 pkg. frozen shrimp, thawed-(I like fresh baby shrimp)
Shredded Monterey Jack Cheese
Spread Tortilla Chips on 10-in. waxed paper-lined paper plate.
Layer the crab, lobster and shrimp over the Tortilla Chips.
Sprinkle the Shredded Monterey Jack Cheese on top.
Microwave at medium heat until cheese is melted-approximately 1-1/2 to 2 minutes.
Serve with salsa or guacomole.
****I prefer to bake these in the oven.
Summer Sausage sliced up, different kinds of cheese cubed on a party tray and different kinds of lunch meat would be good.
BLT Dip:
2 cups sour cream
2 cups mayonnaise
1 lb. bacon, cooked and crumbled
1 large tomato, diced
Mix sour cream and mayonnaise in a bowl.
Add bacon and tomato; stir.
Serve with potato chips or chips of your choice.
Seven Layer Taco Dip:
1-(8-oz.) pkg. Cream Cheese, softened
1-(8-oz.) container Sour Cream
`-(8-oz.) jar Taco Sauce
1 cup diced tomato
1 cup diced onion
1 cup diced green pepper
1 cup Shredded Cheddar Cheese
Black olives – optional
Tortilla chips
First layer: Whip together the Cream Cheese and sour cream until creamy. Spread in a pie or pizza pan.
Second layer: Spread taco sauce over Cream Cheese mixture.
Third layer: Spread diced vegetables over all.
Fourth layer: Cover with cheese and olives
Chill and serve with Taco Chips, etc.
Hope these help someone. I have tons of recipes...so if you need something else..let me know.
Adjust amounts to how many people you are feeding. Frozen bacon is much easier to cut. Freeze the bacon and cut the bacon up in slices when bacon is frozen. Cut the bacon crosswise according to how big the shrimp are. You want the bacon to go totally around the top part of the shrimp. Put the cut up bacon slices in a plastic bag and refrigerate to thaw till needed.
2 lbs. fresh shrimp
Garlic, slivered-4 bunches-not individual cloves
2 glass jars of Homemade Chili Sauce
2 pkgs. bacon
2 pkgs. Malibu Seasoning or Shrimp Seasoning.
Many hours before you need the appetizer, put the shrimp in a large bowl, sprinkle 2 pkgs. of Malibu Seasoning or Shrimp Seasoning over the shrimp, add slivered garlic; pour the 2 jars of Homemade Chili Sauce over the shrimp; stir shrimp mixture gently to combine; refrigerate in a covered container.
Next- Put the cut-up bacon in a skillet and cook bacon just until the bacon is LIMP..DON'T COOK THE BACON THOUROUGHLY. Drain grease, put a paper towel on a plate and put the bacon on the plate; pat bacon with a paper towel.
Next-Take the shrimp mixture out of the refrigerator and wrap each shrimp with one piece of cut up bacon and secure shrimp with a toothpick. Pour the left over chili sauce mixture over the bacon shrimp and refrigerate it in a covered container for several hours. The longer the shrimp marinates in the refrigerator, the better it is.
A few minutes before you need the shrimp bacon appetizer, set oven to broil and put the bacon shrimp on the bottom of broiling pan-take the grid thing off, use the bottom part of the broiling pan. Broil the bacon shrimp mixture-2 to 3 inches from heat until the bacon is done the way you like it.
** You can also bake the shrimp bacon bites at 550 degrees for less than 10 minutes. Keep an eye on it. You don’t want the shrimp to get tough.
Red Lobster Crab Stuffed Mushrooms:
1 lb. fresh mushrooms, approximately 35-40
1/4 cup celery, finely chopped
2 T. onion, finely chopped
2 T. red bell pepper, finely chopped
1/2 lb. crab claw meat
2 cups oyster crackers, crushed
1/2 cup Shredded Cheddar Cheese
1/4 tsp. Garlic Powder
1/2 tsp. Old Bay Seasoning
1/4 tsp. Ground Black Pepper
1/4 tsp. salt
1 egg
1/2 cup water
6 White Cheddar Cheese Slices
Preheat oven to 400 degrees.
Sauté celery, onion and pepper in butter for 2 minutes, transfer to a plate, and cool in the refrigerator.
While vegetables cool, wash mushrooms and remove stems. Set caps to the side and finely chop half of the stems. Discard the other half of the stems or use elsewhere.
Combine the sautéed vegetables, chopped mushroom stems and all other ingredients (except cheese slices) and mix well.
Place mushroom caps in individual buttered casseroles or baking dishes (about 6 caps each). Spoon 1 teaspoon of stuffing into each mushroom. Cover with sliced cheese. Bake for 12 to 15 minutes until cheese is lightly browned. Yields 6 servings.
Tip: You can use a pastry bag with a large tip to fill the mushrooms.
Hot Wings:
2 cups all-purpose flour
1 tsp salt
1 tsp black pepper
2 tsps, cayenne pepper
40 to 50 chicken wings
1 bottle Frank’s hot sauce
¼ cup butter, melted
Bleu Cheese Dressing
Carrot and Celery sticks
Preheat oven to 425.
Combine flour, salt, pepper and cayenne pepper in a plastic, sealable bag. Shake the wings 6 at a time until well coated. Shake off excess flour and place on a baking pan that has been sprayed with nonstick cooking spray. Bake at 425 for 35 minutes.
While chicken is baking, combine melted butter and Frank’s hot sauce; set aside.
When chicken has cooked for 35 minutes, remove from oven and brush sauce generously over wings. Return to oven for 10 minutes. Remove from oven and turn wings. Brush with sauce and return to oven for 5 minutes. Serve with bleu cheese dressing and carrot and celery sticks.
***Heard the chicken wings were good.
Ancho Spinach Dip:
1 Box-(10-oz.s) Frozen Chopped Spinach, Thawed
2 Cups Sour Cream
1 pkg.-(8-oz.) Cream Cheese, Softened
2 Cups Shredded Monterey Jack Cheese
3 T. Durkee Ethnic Creations Ancho Seasoning
Chopped Garlic
1 Can Water Chestnuts, Drained
Chopped Artichoke Hearts
Onion, Finely Chopped
Freshly Ground Pepper To Taste
Preheat oven to 325 degrees.
Drain spinach well and squeeze out as much liquid as possible. Combine Spinach, Sour Cream, Cream Cheese, Shredded Monterey Jack Cheese, Durkee Ethnic Creations Ancho Seasoning, Chopped Garlic, Water Chestnuts, Chopped Artichoke Hearts, Chopped Onion and Ground Pepper in a medium bowl until well mixed.
Spray 2-quart baking dish with non-stick spray. Spread mixture into dish. Bake for 45 minutes. Serve with crackers, Tortilla Chips or vegetables.
Seafood Nachos: **See note at bottom***
Large Tortilla Chips
Louis Kemp Crab Delights
Louis Kemp Lobster Delights
1 pkg. frozen shrimp, thawed-(I like fresh baby shrimp)
Shredded Monterey Jack Cheese
Spread Tortilla Chips on 10-in. waxed paper-lined paper plate.
Layer the crab, lobster and shrimp over the Tortilla Chips.
Sprinkle the Shredded Monterey Jack Cheese on top.
Microwave at medium heat until cheese is melted-approximately 1-1/2 to 2 minutes.
Serve with salsa or guacomole.
****I prefer to bake these in the oven.
Summer Sausage sliced up, different kinds of cheese cubed on a party tray and different kinds of lunch meat would be good.
BLT Dip:
2 cups sour cream
2 cups mayonnaise
1 lb. bacon, cooked and crumbled
1 large tomato, diced
Mix sour cream and mayonnaise in a bowl.
Add bacon and tomato; stir.
Serve with potato chips or chips of your choice.
Seven Layer Taco Dip:
1-(8-oz.) pkg. Cream Cheese, softened
1-(8-oz.) container Sour Cream
`-(8-oz.) jar Taco Sauce
1 cup diced tomato
1 cup diced onion
1 cup diced green pepper
1 cup Shredded Cheddar Cheese
Black olives – optional
Tortilla chips
First layer: Whip together the Cream Cheese and sour cream until creamy. Spread in a pie or pizza pan.
Second layer: Spread taco sauce over Cream Cheese mixture.
Third layer: Spread diced vegetables over all.
Fourth layer: Cover with cheese and olives
Chill and serve with Taco Chips, etc.
Hope these help someone. I have tons of recipes...so if you need something else..let me know.
Last edited by a moderator: