Yummy Ideas To Keep Them Satisfied!
Spicy Shrimp Spread
1/2 pound frozen salad shrimp
1 fresh jalapeno, halved and seeded
1 medium clove garlic, peeled
8 ounces cream cheese
1 Tablespoon fresh lime juice
1/8 teaspoon salt
Pinch of sugar
Put jalapeno and garlic in food processor, blender or mince very very fine. Add remaining ingredients except shrimp. Process until smooth. Add shrimp and just process until coarsely chopped. Can be refrigerated up to 2 days. I would serve this with thin crackers, bagel chips or pita crisps.
Poppy Seed Bread
1 1/2 cups sugar
1 cup butter or margarine
1 1/2 teaspoon almond extract
1 1/2 teaspoon vanilla
3 cups flour
1 1/2 cups milk
1 Tablespoon poppy seeds
1 1/2 teaspoon baking powder
1 1/2 teaspoon salt
Preheat 350 degree F oven. Combine sugar, butter, eggs, and extracts. Mix on medium speed, scrape bowl often until light and fluffy, 2-3 minutes. Add remaining ingredients.
Beat 1-2 minutes more until mixed. Pour into bundt or tube pan. Bake 50-65 minutes until done. Cool 10 minutes. Sprinkle with powdered sugar. Slice into medium thin pieces and place on serving plate for guests.
I got this recipe from my mother-in-law years ago. It started out as a cheese ball and along the way became a dip for everything! You can serve with pretzels, crackers, bagel or pita chips. It tastes good with everything!
8 ounces cream cheese
1 jar Roca cheese spread from Kraft
1 jar Old English spread from Kraft
Dash garlic powder
Mix it all together; the cheese should be soft to do this. Be sure to take out of the refrigerator so it can be room temperature to serve.
This is another family recipe. A holiday doesn't go by that one of us doesn't make this!
1 yellow cake mix
1 box instant pistachio pudding
1/4 cup oil
1/2 pint sour cream
1/4 cup water
Mix all ingredients with a mixer until blended. In another bowl mix these ingredients:
1 cup brown sugar
1 cup crushed walnuts or pecans
1 teaspoon cinnamon
This makes two loaves. Preheat oven to 350 degrees F. Butter pans. Start
with a layer of the bread mixture, then sprinkle on the nut mixture,
another layer of bread mixture, and at the end sprinkle the top with the
nut mixture and marble it all with a knife through the batter. This does
not have to be exact as far as the layers as long as you distribute it
in both loaves and then marble. Bake for one hour; or when toothpick