Angel Shrimp Pasta

Excellent recipe I found online.  If you like a shrimp and mushrooms in an ‘alfredo-like’ sauce, you’ll love this one.

ingredients

1/2 cup margarine
1 onion, chopped
1 1/2 cups sliced fresh mushrooms
1 (10.75 oz) can condensed cream of mushroom soup
8 oz package of Philadelphia Cream Cheese with Onion and Chives
1 pound fresh shrimp, peeled and deveined
1 pound angel hair pasta

preparation

1. In a large skillet over medium heat, melt margarine and saute onions and mushrooms; add soup and processed cheese and blend together.
2. Add shrimp and cook for about 10 minutes
3. Meanwhile, bring a large pot of lightly salted water to a boil.  Add pasta and cook for 5 to 7 minutes or until al dentel; drain.
4. Pour sauce over pasta and serve.

serving size

Serves 5 people

Chicken Wing Dip

Recipe we received from our friend Lynne in Cincinnati.  Good for bowl parties or just watching movies on a Friday night. Yum!

ingredients 

2 cooked & shredded chicken breasts (note: you can use 2 small cans of chicken too)
2 – 8 0z packages of cream cheese
1 cup shredded cheddar cheese
1/2 cup blue cheese dressing
3/4 cup franks hot sauce (medium heat) 

preparation

1. Combine all ingredients and bake at 350 degrees for 30 minutes

or heat in microwave until melted.

2. Mix well after heating and serve warm.

serving size

1 bowl

Cheesy Spinach Pinwheels

Recipe Dee kept from a Pampered Chef party. Very tasty.

ingredients 

1 can (8 oz) Pilsbury refrigerated crescent dinner rolls
1/3 cup gourmet spreadable cheese with garlic and herbs
4 slices (1 ounce each) thinly sliced deli ham
1/2 cup packed spinach leaves
 

preparation

1. Preheat oven to 375 degrees. Separate dough into four rectangles on smooth side of large grooved cutting board.  Press seams to seal.
2. Using a small spreader, spread each rectangle with about 1-1/2 tablespoons cheese to within  1/4 inch of edges.  Top with 1 slice ham and spinach leaves
3. Starting at short side, roll up each rectangle; pinch edges to seal.  Cut each roll crosswise into six slices using a serrated bread knife for a total of 24 slices.  Place slices, cut side down, on large round stone.  Bake 12-15 minutes or until golden brown.  Remove from oven to stackable cooling rack.
4. Serve warm.

serving size

24 pinwheels

Taco Dip

A great receipe that Dee cannot remember who passed on to her.  So as of right now, i’ll call it Dee’s Famous Taco Dip…until someone claims its rite of passage.

ingredients 

16 oz can black beans (drained & rinsed)
10 oz can diced tomatoes w. green chiles
8 oz can tomato sauce
8 oz salsa/picante sauce
1 cup sour cream (8 oz)
2 cups rice (cooked)
2 cups cheddar cheese (grated)
tortilla / corn chips
 

preparation

1. Mix first 4 ingredients together
2. Stir in sour cream, rice and 1 cup of cheese
3. Pour into 9×13 pan and bake at 350 degrees for 20 min or until cheese is melted
4. Serve with chips of your choice

serving size

1 batch

White Chocolate Popcorn

Dee’s sister Tina passed this creation on to us.

ingredients 

3 bags of microwave popcorn
1-1/2 cup cocktail peanuts
1-1/2 cups rice krispies
1-1/2 lbs white chocolate
4 tsp peanut butter
 

preparation

1. Pop popcorn and mix with peanuts and rice krispies. (Ensure seeds are separated from popcorn)
2. Melt chocolate and peanut butter
3. Mix with popcorn mixture
4. Place on wax paper or cookie sheet to cool

serving size

A whole bunch

Spinach Artichoke Dip

Dee received this one from her co-worker (Jill) in Erie, PA.

ingredients 

6 1/2 oz jar of marinated artichoke hearts, drained and chopped
5 oz (1/2 package) frozen chopped spinach, thawed, squeezed dry and chopped fine
1/2 cup mayonaise
1/2 cup freshly grated Parmesan cheese
1 medium clove garlic, minced
 

preparation

1. Preheat oven to 350 degrees
2. In a large bowl, combine artichoke hearts, spinach, mayonaise, parmesan cheese, 1 cup cheese and garlic — stirring until combined.
3. Put in two 1 cup ramekins or other small baking dish and sprinkle with remaining 1/4 cup of cheese.
4. Dip may be prepared up to this point one day ahead and chilled, covered.
5. Bake dip in middle of oven until cheese is melted for about 15 minutes.
6. If you want cheese to brown, put under boiler for a few minutes
7. Serve dip warm with taco chips or crackers.

serving size

1 batch

Broccoli Ham Ring

ingredients 

4 oz chopped ham (in can) – 1 cup
1/4 lb broccoli, chopped – 1 cup
1/4 cup onion, chopped
1/4 cup fresh parsley, snipped
1-1/2 cup (6 oz) shredded swiss or cheddar cheese
2 Tbsp Dijon mustard
1 tsp lemon juice
2 - 8 oz packages of refiigerated crescent rolls
 

preparation

1. Preheat oven to 350 degrees
2. Combine chopped ham, broccoli and onion in a large bowl
3. Snip parsley and add it to the bowl along with the cheese, mustard and lemon juice. Mix well.
4. Unroll crescent dough and separate into 16 triangles.  Arrange triangles in a circle on 13″ baking stone with ends of triangles overlapping in the center and points towards the outside.  (There should be a 5 inch diameter opening in the center of the stone. 
5. Scoop ham mixture evenly onto widest end of each triangle.
6. Bring outside points of triangles up over filling and tuck under wider ends of dough at center of ring.  Note, filling will not be completely covered…that is ok)
7. Bake 25-30 minutes or until deep golden brown color

serving size

Approx 8 servings (330 calories and 20 grams fat)

Pumpkin Rolls

Marge’s recipe for pumpkin-goodness.

ingredients 

Dough:

• 3 eggs
• 1 cup sugar
• 2/3 cup canned pumpkin
• 1 tsp salt
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 3/4 cup flour (sift 1 or 2 times)

Filling:

• 8 oz softened cream cheese
• 2 Tbsp soft margarine
• 1 tsp vanilla
• 1 cup powdered sugar
   

preparation

1. Beat eggs and sugar well.  Add pumpkin, salt, baking soda, cinnamon and flour.  Mix for 2 minutes.
2. Line jelly roll pan (15 1/2 x 10 1/2 x 1) with shortening or wax paper. (Spray pan first witha litle Pam)
3. Spread dough over wax paper evenly. 
4. Bake 12 to 13 minutes at 350 degrees.
5. Immediately after baking, turn cake out onto towel (cotton) sprinkled with powdered sugar.  Peel wax paper off and roll up tight in towel to cool.
6. Beat cream cheese first. Add other ingredients and beat well.
7. Unroll cake and spread with filling.
8. Re-roll and wrap for freezer

serving size

1 pumpkin loaf

Mrs. Fields Cookies

Dee’s co-worker made these for parent’s night at Abilities First.  You will not be able to eat only 1 of these.

ingredients 

“Cream Together”

• 1 lb butter (softened)
• 2 cups white sugar
• 2 cups brown sugar (no lumps)
• 2 teaspoons vanilla
• 4 individual eggs

“Mix In Another Bowl”

• 4 cups white flour
• 5 cups oatmeal (finely ground in a food processor as soft as flour)
• 1 teaspoon salt
• 2 teaspoons baking powder
• 2 teaspoons baking soda

preparation

1. Combine the “Cream Together” and “Mix in Another Bowl”
2. Add 24 oz chocolate chips and 8 oz Hershey candy bar (shred bar on grater)
3. Add 3 cups nuts (Walnuts, Pecans or Macadamia)
4. Bake at 375 degrees (3 minutes and turn pan and bake additional 3 minutes)

** Made take an additional 2 minutes to cook if nuts are added.
*** Allow cookies to bake an additional 3 minutes on the baking sheets (outside the oven) before lifting off to cooling area.

serving size

A dozen or so.

Broccoli Rice Casserole

Marge’s recipe.

ingredients 

1/2 cup margarine
1/2 cup onion
2 pkgs chopped, thawed broccoli
1 can cream of chicken soup
8 oz jar cheese whiz
1-1/2 to 2 cups cooked rice
 

preparation

1. Melt margarine and add onion and broccoli
2. Cook for 20 minutes
3. Add cream of chicken soup and cheese whiz
4. Mix until well blended
5. Add cooked rice and bake 25-30 minutes at 350 degrees

serving size

1 pan