Submitted by: Lynn, as sent to her. Thank you Lynn.
Seafood Nachos - (Light and Tasty Magazine)
30 baked tortilla chips (Scoops)
1 8-ounce package imitation crabmeat, chopped
1/4 cup reduced-fat sour cream
1/4 cup reduced-fat mayonnaise
2 tablespoons onion, finely chopped
1/4 teaspoon dill weed
1 cup shredded reduced-fat cheddar cheese
1/4 cup sliced ripe olives
1/4 teaspoon paprika
Arrange tortilla chips in a single layer on an ungreased baking sheet. In a bowl, combine the crab, sour cream, mayonnaise, onion and dill; spoon about 1 tablespoon onto each chip. Sprinkle with cheese, olives and paprika. Bake at 350 degrees for 6-8 minutes or until cheese is melted. Servings: 6
1 16 oz. can chickpeas, drained
1/4 cup raw sesame paste (tahini)
hot water--1/8 cup or more, as needed
1 small clove garlic, minced
juice of 1/2 a fresh lemon
dash salt
1/4 teaspoon cumin
fresh parsley
olive oil
fresh vegetables, pita bread wedges
In blender or food processor, crush chick peas until mashed with small chunks.
In a bowl, combine sesame paste and a small amount of hot water. As you mix, it will be difficult at first, and then will emulsify into a smooth creamy paste. Add lemon juice, garlic, and spices. Add more hot water and mix well, to achieve the consistency of heavy sour cream. Combine sesame paste mixture with chickpeas. Adjust seasonings. Serve on a flat plate, with olive oil drizzled on top and fresh parsley garnish. Use fresh vegetables and and pita bread for dipping.
Our favorite and most requested recipe is Smoked Salmon Spread. To make it combine one flat can (6 oz) boneless, skinless pink salmon with one 8 oz pkg. cream cheese. Beat until smooth, then add 1/2 teaspoon liquid smoke. Serve on crackers with thin slices of sweet gherkin pickles on top. Easy! I occasionally add 1 tablespoon creamed horseradish to this to add a little piquancy.
Combine one package of softened (I let it sit out for an hour) cream cheese, and 1/2 jar of either red or green pepper jelly. (I use red jalepeno peper jelly). This is not hot, but delicious served on gourmet crackers.
I got several requests this holiday season to bring this cheese ball to parties...easy, inexpensive and GOOD! - Biloxi, MS
2 boxes Cream Cheese
Tiger Sauce
Chopped Pecans
Crackers (I like Wheat Thins with it)
Leave cream cheese out until room temp and is soft enough to blend sauce in with a sturdy spoon.
Mix 3 or 4 tablespoons of Tiger Sauce in with the cream cheese until well blended.
I then put the bowl in the fridge to let it firm slightly before I form into a ball and pat on chopped pecans to cover.
Take out a little before serving for ease in spreading on crackers.
If you like, and I usually do this, pour some additional Tiger Sauce on top of the cheese ball. ( just a few tablespoons). Tiger Sauce is found in Walmart or Winn Dixie in the section where the A1 type sauces are found.
Here are two favorites from my very dear MIL.
8 oz. cream cheese, softened
1/4 Cup mayo
Mix above ingredients, then add:
1/2 c. shredded cheddar cheese
1 t. curry powder (or more to taste)
Mix all together and spread on a platter to thickness desired -- regular-sized dinner plate is not quite big enough.
Pour approximately 3/4 jar Major Grey's Mango Chutney over cheese mix. Sprinkle with:
1/4 C. chopped green onion
1/2 c. chopped, dry-roasted peanuts
Serve with Wheat Thins. Don't tell people the ingredients until AFTER they've tasted this spread!! When I tell people before they taste, they usually won't eat it, but those that taste first, overwhelmingly love it.
I got this delicious recipe from a lovely lady, unfortunately now deceased. I live in Long Beach, California.
1 1/2 cups fresh cranberries
3 green onions (with tops)
1 jalape�o chile (seeded)
3 - 4 tablespoons fresh cilantro
1 - 2 tablespoons fresh ginger root
Chop fine in food processor. Serve on a cracker or melba toast round spread with cream cheese.
Dear FlyLady, I tore this recipe from an old Christmas Idea book, but I am pretty sure it was Southern Living. People INHALE this spread, and I don't usually have any leftovers.
1/4 teaspoon instant coffee granules
1 tablespoon hot water
1 (8-ounce) package cream cheese, softened
1/4 cup sugar
2 tablespoons sour cream
2 tablespoons brandy
1 (2-ounce) package slivered almonds, toasted and chopped
Dissolve coffee granules in hot water in large mixing bowl. Add cream cheese and next three ingredients; beat at medium speed with an electric mixer until blended. Stir in almonds. Spoon mixture into an airtight container, and refrigerate up to 1 week. Yield 1 1/2 cups. Serve with gingersnaps or sliced apples and pears. - Flybaby in MD
I got this easy shrimp salad recipe from a dear friend years ago. Whoever tastes it always requests the recipe and when they make it, they give out the recipe (and so on and so on). It's easy to make any time of year and is absolutely delicious! I don't have exact amounts I use for each ingredient but add them as I like. It has never come out wrong!! Good practice for those struggling with....ugh...perfectionism! Happy New Year!!!!! - Oakland, CA
Tiny pre-cooked shrimp (or crab meat)
Lemon juice (fresh squeezed)
Celery - finely chopped
Onions - finely chopped
Mayonnaise
Pepper
Rinse shrimp in strainer and let drain. Tenderly mix all of the ingredienents in the order shown above. Serve with slices of french or sourdough bread. Include slices of avocado if desired.
Ranch Snack Crackers
This recipe came from a church cookbook and is also found on some oyster cracker packages.
1 package of oyster crackers (usually comes in bags)
3/4 cup of vegetable oil
2 tsp dill weed
1 pkg dry ranch dressing mix
In small bowl, combine oil, dill weed and dressing mix. Mix well. Pour over crackers and stir well. Every 30 minutes or so stir again until crackers are not so glossy (from the oil). Store in a rubbermaid type container. This is a simple recipe and is also a great gift idea during the holidays. You can get several servings out of 1 recipe. - Flybaby in North Georgia
1 ripe avacado- scoop out of peel and mash with a fork
1/2 a tomatow- chopped
4 green onions- chopped
1-2 garlic cloves- chopped or minced
Lime juice to taste
Green Tabasco to taste
Mix well, chill a few hours or overnight for best flavor. Great served with 'Hint of Lime' tortilla chips. - from Minnesota (recipe from my friend Brooke)
This is quick and easy:
1 8 oz pkg. of cream cheese (I use the 1/3 less calorie one)
2 cans Underwood (TM) White Meat Chicken Spread
2 tablespoons Light Miracle Whip (TM) (salad dressing)
Let cream cheese warm up to room temperature. Place cream cheese, chicken spread, and salad dressing in a bowl. Mash together all ingredients. This mixture can be shaped into a holiday appropriate shape if you like (Christmas Tree for Christmas, Bunny at Easter, etc.). Return to refrigerator for about one hour to chill.
Serve with your favorite snack cracker. We like Town House (TM) crackers, but you can also use "Chicken in a Biscuit" crackers.
8 oz tub of cream cheese
1 teaspoon liquid smoke (we like to say liquid "schmoak")
1/4th teaspoon garlic salt
8oz shredded cheddar cheese
chopped pecans
Mix the first three (mixer works great for this) then stir in the shredded cheese. Form a ball and roll in pecans. People always ask for my recipe when I serve this. You can add a little sour cream and serve as a dip instead. I love this recipe because once you buy a bottle of liquid smoke it lasts forever and you probably have the rest of the stuff around so you could throw this together on the spur of the moment if you had to.
This is a recipe for a slighty spicy cheese dip, I got it from my friends Heather & Dan
Grate some cheese, about a pound is a good amount, i like to use sharp cheddar but any kind that grates well will do, as will any amount. It's important to freshly grate the cheese, it won't blend well if you use grated cheese in a package.
Add a small amount of Hellman's mayo, and stir to blend. put in less than you think it would use, for a pound of cheese maybe put in about 2 Tablespoons.
Add to the cheese a grated onion. The size of the onion grated depends on how much cheese you have and how much you love raw onions! mix well. the cheese dip should be thick, add more mayo if you need to, but again, err on the side of caution and don't add too much mayo.
Serve with a spreading knife and crackers or bread
Variations--you can also add some horsradish or some stone ground mustard to the dip, we like it as is. it's also yummy spread on rye bread triangles and broiled slightly, serve warm. we usually do that with any leftovers the next day. Enjoy!
Grandmother's Horseradish Recipe
This is really nice served with cheese, crackers and mustard. I use my Grandmother's horseradish recipe. Beware - it's hot...but oh so good!
1 small bottle ground horseradish (not the creamy kind). I think it's only a 2 or 3 oz jar
4 oz jar of yellow mustard (French's)
Mix horseradish and mustard together and pour back into their jars. Into each jar, add 1 tsp sugar, and 1/2 tsp salt.
Add additional mustard, if needed, to jars to fill almost to top. Mix well. (or if you don't want it as hot, use 2 - 4 oz bottles of mustard, removing enough to make room for the horseradish to be divided evenly into the jars. This will be a bit milder, more mustard than horseradish mix.)
This recipe is the one I am asked to bring to social functions time and time again.
Mix: 8 oz. softened cream cheese with 2 dashes garlic powder
Form into log shape, cover and place in frig overnight.
Next Day: Put in small pot 1/4 cup butter
1/4 cup brown sugar
dash of Worstershire sauce
1/2 tsp dry mustard
1 cup chopped pecans
Bring to boil. Take off heat. Place "log" onto foil, then pat mixture all around it to cover, Place in Fridge till hardened. Serve with crackers. - from Canada
1 8 ounces cream cheese (softened)
1 4 ounce pkg. chipped beef (chopped and split in half) *the kind you make chipped beef and gravy with*
1 spring onion chopped including some of the green
Combine cream cheese, 1/2 of chipped beef and onion in a bowl. After mixing completly make into a ball and roll in remaining chipped beef until well covered. Serve with crackers. - Nokesville, VA.
Shrimp Dip
I received this delicious recipe probably 14 years ago while I was living in Alaska. It was given to me by a co-worker (Gayle) I greatly admired in the travel industry when we worked together in Anchorage. I hope you enjoy it!
2 large pkgs. cream cheese, softened
2 cans shrimp, drained
2 Tbl. Worcestershire sauce
2 Tbl. lemon juice
2/3 large jar horseradish
Ketchup
Mix cream cheese together with shrimp, Worcestershire sauce and lemon juice. Mix carefully so the shrimp doesn't get totally mashed. Shape into a dome on serving platter. Cover with horseradish mixed with ketchup to taste. Chill until serving time. Serve with crackers (I like it with Wheat Thins and/or Triscuits.)
Awesome Appetizer
First Layer
Two 8-ounce cream cheese, softened
One teaspoon curry powder
Mix well and spread in a 9-inch pie plate
Second Layer
One jar Major Grey Mango Chutney (Usually found near the salad dressing shelf) Spread this over the first layer
Third Layer
One cup toasted chopped pecans (Melt a little butter in a pan, stir in the pecans and bake at 350 for about 10 minutes) Spread this over the second layer
Fourth Layer
3/4 pound bacon, fried crisp and crumbled. Spread this over the third layer
Cover and chill....serve with crackers - Kentucky Flybaby
Hot Munchies
Here is a recipe that my daughter loves. In fact, she sometimes wants to make them for dinner! - Buffalo, New York
6 slices cookied bacon, crumbled
1/2 cup shredded cheddar cheese
3 tablespoons mayonnaise
1 teaspoon parsley flakes (I use fresh parsley)
melba rounds crackers-any kind is good!
Combine ingredients in a small bowl. Spread 1/2 the mixture on 12 melba crackers. Microwave on High 30-60 seconds until heated. Rotate plate after 20 seconds.
Repeat with remaining crackers.
1/2 lb. mild Cheddar or Colby cheese, finely grated
1/2 lb. sharp Cheddar cheese, finely grated
1/8 c. finely grated Bermuda onion
2 cloves garlic, peeled and crushed
1/8 c. catsup
1 T. Worcestershire sauce
1/8 tsp. liquid hot red pepper seasoning (Tabasco sauce)
1/2 can (6-ozs.) beer
Using electric mixer or food processor combine all ingredients except beer; add beer gradually and process well. Chill well before serving, at least several hours - mixture will be loose and soggy until adequately chilled. Flavor improves after several days.
8-oz. package of cream cheese
2 cloves garlic
2 T. minced parsley
1 tsp. chives (freeze-dried are okay)
2 T. caraway seeds
1 tsp. dried dill
1 tsp. dried basil
Crush garlic in food-processor workbowl with knife attachment. Break cream cheese into chunks; add to crushed garlic. Add remaining ingredients, mixing well after each addition and scraping workbowl once or twice.
(This was a big hit at our family gathering last Christmas!)
2 - 8oz bricks of cream cheese, room temperature
1 to 1 1/2 cups pizza or spaghetti sauce
diced pepperoni, black olives, onions, anything you would put on a pizza 1 to 2 cups shredded cheese ~ a mozzarella blend is best (i.e.: cheddarella) b/c it's not too stringy
Spread cream cheese on bottom of a shallow, microwave-safe dish. I use one that is about 9" in diameter. Spread sauce over the cream cheese. Sprinkle toppings over the sauce and top with the shredded cheese. Microwave for about 2 minutes, until cheese is melted. Serve with tortilla rounds for dipping. I got the recipe idea at a Tupperware party. It's just like making a pizza with cream cheese for the crust. FlyBaby from Homer, New York
Dear FlyLady, I got this recipe from my mother. IMHO it is the best cheese ball ever!
3 pkg. spiced beef (I like Carl Buddig brand)
3 8oz pkg. cream cheese, softened
3 bunches of green onions
2 Tbs. Accent
2 Tbs. Worcestershire sauce
Cut spiced beef into small squares (about 1/4 in.). Chop green onions into small pieces about the same size as the beef...include the tops. Save out about 1/3 of the beef to coat the cheese ball when done. Mix all ingredients (including the other 2/3 of the beef) in a bowl. You will probably want to kneed it, so be prepared for gooey hands LOL! Once well mixed, divide mixture in half and form two balls with it. Roll the balls in the 1/3 beef previously saved. Now you have one cheese ball to take to a party and one to save at home for the family. - Stony Creek, Va.
I Love this and have only gotten raves from it
4-6 oz smoked salmon
8 oz package cream cheese (Low fat works good, but not NON fat)
2-3 tbls lemon juice
2-3 tbls capers
1 tbls dill spice
Let the cream cheese soften while cutting and flaking the salmon up into a bowl.
Stir in the cream cheese and get it relatively smooth.
Put in 2-3 tbls capers and lemon juice each.
Put in 1 tbls dill. Stir till smooth.
Refrigerate for about 1-3 hours at least, and then put into a serving dish, if it is cold enough you can make it into a ball and put buttery crackers around it.
I have a very simple favorite appetizer that everyone loves, and it's no cooking at all. Put an 8 oz block of cream cheese on a pretty platter. Spoon a jar of mango chutney over the top. Surround with crisp crackers like water crackers, Ritz or other pretty crackers. Get quality ingredients -- they are worth the extra money, and this isn't a very expensive appetizer anyway! Garnish with a bit of parsley and put a couple of cheese spreaders on the side. Voila! An elegant appetizer in less than 3 minutes!
My family requests this for every gathering. It is so easy
1 can artichoke hearts chopped
1 can green chilies chopped
1 cup grated parmesan cheese
1/2 cup Mayo
Mix well, bake at 350* for 1/2 hour--top should be golden brown. Serve with your favorite crackers. If you feel like being fancy, chopped scallions and tomatoes looks really nice on top.
I got both of these from friends. They are both oh so yummy. - flybaby in Oregon
2 7oz cans salmon, drained (save time and buy the skinless)
1/2 lb smoked salmon, diced (I save a slice or 2 for decoration)
2 Tbsp chopped fresh parsley
3 green onions, chopped
1 tsp dried tarragon
1/2 cup butter, softened to room temp (margerine is too soft)
1/2 cup mayonaise
1 Tbsp dijon mustard
1 Tbsp lemon juice
1/2 tsp pepper
Flake salmon, discarding skin and bones. Mix with the canned salmon, smoked salmon, parsley, onions, and tarragon. In separate bowl, beat the butter, mayo, mustard, lemon juice and pepper. Add salmon mixture and gently combine.
Line loaf pan (8x4) with plastic wrap. (I then place the reserved smoked salmon on the bottom in a decorative pattern.) Spoon in salmon mixture and cover with plastic wrap. Refrigerate for 3 hours or until firm. Can be refrigerated up to 5 days or wrapped and frozen up to 1 month. Put out on a platter. Serve with crackers, pumpernickel or french bread.
� cup mayonnaise
1 4oz can diced green chilies
� cup pimiento-stuffed green olives, drained
1 cup sour cream
� tsp chili powder
In a food processor (or blender), blend together the mayo, chilies and olives until finely chopped but not pureed.
Stir in the sour cream and chili powder. Mixture should be slightly lumpy.
For best flavor, refrigerate at least 6 hours before serving.
1 small can Hormel ham
1 - 8 oz. cream cheese, softened
1 tsp. garlic salt
1 - 2 tsp. creole seasoning
Salt & pepper to taste
Use a fork to separate ham and mix all ingredients together well. Serve with Fritos Scoops.
This recipe is from a former co-worker, Mary, in Corvallis Oregon. She is well known for her Shrimp Spread and brings it to the office every holiday, even though she has been retired for years:
1 pkg. Knox gelatin
3 Tablespoons COLD water
1 can (4.5 oz) shrimp, rinsed thoroughly and broken into pieces with a fork
1 can cream of mushroom soup, undiluted
1 8 oz. package cream cheese
1 cup mayonnaise
1 cup finely chopped celery
1 bunch green onions, finely chopped
**Rinse the shrimp thoroughly in cold water; drain while preparing other ingredients
Stir gelatin into water in medium saucepan, over low heat, until dissolved. Add mushroom soup and cream cheese. Stir until smooth. Remove from heat and blend in mayonnaise, celery , onion, and shrimp. Put mixture into a mold or bowl. Refrigerate 8 hours or more. Serve with crackers or breads; or spread into celery sticks.
Makes about 3+ or so cups.
If doubling the recipe, use only one can of shrimp & one bunch of green onions.
FlyLady, Here is the recipe for my family's favorite cheese ball. I'd give credit, but I got it from my mother in law and she got it from a friend years ago. Almost everyone who tastes it raves about it.
6-8 oz sharp cheddar cheese, cut into pieces
8 oz cream cheese, softened
1 5oz jar Kraft Pimento cheese spread (not pimento cheese, but this specific item - usually by the parmesan cheese in the store)
3 tablespoons mayo
1 tablespoon worchestshire sauce
1/4 teaspoon tabasco
1 clove garlic, minced (I use the pre-chopped in a jar)
1 tablespoon rum or 1 teaspoon rum extract
1/4 teaspoon Accent, if you have any (This is MSG, and I don't add it anymore because we avoid MSG)
Paprika and Chili Powder to taste
Chopped nuts (optional)
Melt cheddar cheese in microwave (about 45 seconds in mine). Cream cheeses together well. Add mayo, worchestshire, tabasco, garlic, rum, and Accent and mix well. Chill for a few hours. (While you clean up the dishes, shine your sink, do something fun with your family, and clean out your car LOL!) Use wax paper to roll into a ball or log shape and coat with Paprika and Chili Powder and nuts if desired. Serve with a variety of crackers.
This also makes nice gifts. For Christmas, I made up lots of it, scooped some into plastic Christmas cups, covered with green saran wrap and tied with a red ribbon. I also bagged up some of the shaped Christmas butter crackers and put it all in a small gift bag for teachers, etc.