Appetizers
This is a great and easy recipe that can be made ahead. Wonderful for all of your Summer BBQ’s coming up! Robby, and a friend of his, just had this for an afternoon snack! They both gave it a big thumbs up!
INGREDIENTS
3/4 cup milk (I used 1%)
1/2 cup low-fat sour cream
1 package (3.4 ounces) instant vanilla pudding
1 can (8 ounces) crushed pineapple, UNDRAINED
1/2 cup sweetened flaked coconut (toasted and divided)
1 lime
Assorted cut up fruit
DIRECTIONS
To toast coconut, place coconut on a baking sheet and toast in a 350 degree oven for 3-4 minutes watching close… as it can burn quickly. Combine milk, sour cream and pudding in a medium bowl and mix until well combined. Stir in pineapple with all the juices and 1/3 cup of the coconut. Zest teaspoon of the lime and add. Add one teaspoon of lime juice and stir. Cover and refrigerate for at least 30 minutes before serving. Just before serving sprinkle with remaining coconut.
Enjoy,
This recipe is from the Pampered Chef
I am not sure this even qualifies as a recipe as it is only TWO ingredients, so simple and so delicious! I had planned on making this recipe one evening, so I put the sauce on the shrimp to marinade that morning, well …..I did not make the shrimp that night but made it the next evening, I was worried that the sauce would completely overwhelm the shrimp, but that was not the case! The shrimp were so good… I cannot wait to make them again!
INGREDIENTS
1 pound large shrimp, peeled, deveined (tail on or off)
1 bottle Frank’s Red Hot Sweet Chili Sauce
Skewers, that have been soaked in water
DIRECTIONS
Place the shrimp in a container and cover with the sauce. I used about half of the bottle. Let marinate for up to 24 hours. When getting ready to grill, skewer the shrimp and grill over medium heat until the shrimp turn pink. Take off the grill and Enjoy!
This is the only way I make shrimp cocktail! I make this for every and all occasions as it is so good! NO soggy watered down shrimp cocktail here! I found this recipe in 2008 from the Barefoot Contessa. I make it the same way every time!
INGREDIENTS
2 pounds large, shelled and deveined shrimp (12-15 count)
1 Tablespoon olive oil
Salt
Pepper
SAUCE
1/2 cup chili sauce (I use Heinz)
1/2 cup ketchup
3 Tablespoons of prepared horseradish
2 teaspoons fresh squeezed lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon of hot sauce
DIRECTIONS
Preheat oven to 400 degrees. Mix ALL of the sauce ingredients together and set aside or put in the refrigerator. This can be made a day ahead. Place shrimp on a baking sheet, add olive oil, salt and pepper. Mix well using your hands. Spread them in a single layer and roast in the oven for 8-10 minutes or until they just turn pink and firm. Place on a serving platter and serve with sauce.
Enjoy,
This Stromboli recipe is wonderful! Holy Moly worthy! The bacon in this sends it to a new level! Cheesy, meaty and BACON! YES PLEASE! My husband had a slice in his hand but had to leave for a fire (he works as an assistant fire chief as well as a NH National Guard pilot). Even before he hit the front door he had a second piece … to go!
I am going on a little rant for a moment, as I write this post it is March 22, it was the first day of spring this past Thursday and it is SNOWING, yes, SNOWING! I am not impressed! As much as we enjoy winter this is a bit much! I still have my Christmas wreaths on the house windows as it has been too cold, icy and snowy to get the ladder out to take them down! I should add we still have two feet of snow in our yard! Sooooo..I have Christmas decorations up and a beautiful spring Easter decoration on my front door!
This weather is just wrong !!!
OK, enough, on to the goodness……
INGREDIENTS
- 6 slices pre cooked, thick cut bacon
- 1 can Pillsbury Crusty French Loaf
- 1/2 cup sharp cheddar cheese
- 1/2 cup Monterey Jack cheese
- 7 slices medium sliced deli turkey
- 7 slices medium sliced deli ham
DIRECTIONS
Preheat oven to 350 degrees. Spray cookie sheet with non stick spray. Unroll dough, it does have a seam! Sprinkle both cheeses over the dough. Top with Turkey, ham and bacon. Starting with the long side, roll up dough and press edges to seal. Make four slits on top of loaf and place on prepared cookie sheet.
Bake for 25- 28 minutes.
Cool five minutes and slice.
Enjoy!
NOTES
This recipe was inspired by plainchicken.blogspot.com. This is one of my favorite cooking blogs… please check it out!
Since it is maple weekend here in New Hampshire, I thought it would be appropriate to post something using the wonderful maple syrup that is made in the New England area ! You are all going to LOVE this one, WE DO! Three ingredients and a fantastic party appetizer! Great for tailgating.
INGREDIENTS
1 Package smoked sausage
1/2 cup brown sugar
1 1/2 cups of pure maple syrup
DIRECTIONS
Cut sausage into half inch rounds and place in a skillet over medium heat, sauté sausage for about 5 – 10 minutes I like them to get a little browned. Add the brown sugar and mix well getting that sugar all over the sausage. The sugar will melt on the sausages turning them into a sweet caramel-type glaze. Continue cooking for about ten more minutes.
At this point I like to transfer this mixture to a slow cooker on a low setting and add the maple syrup, stir well. You can keep the slow cooker on low or if you have a warm setting on your crockpot I would turn it to warm after about an hour.
Enjoy!
