Caesar Artichoke Dip

1 tub cream cheese

1 can artichokes, chopped

1/2 cup Caesar dressing

3/4 cup shredded Parmesan cheese

1/8 Tsp season salt

1/8 Tsp garlic powder

Heat ingridents in a small sauce pan, stirring to blend

-or-

Heat ingridents in a small crock pot, stirring to blend on low heat

Serve warm with chips/crackers/bread.

Chile-Lime shrimp and yum yum sauce

Shrimp marinade

1 lb uncooked, peeled and devined shrimp

1 lime, juiced

1 garlic clove, minced

2 Tbsp olive oil

1/2 Tsp red pepper flakes

Marinate shrimp for 60 minutes in a zip loc, refrigerated 

Sauce

1 cup mayo

4 Tsp white granulated sugar

2 Tbsp white wine vinegar

1 Tbsp water

1 Tsp old bay seasoning

1 Tsp garlic powder

2 Tbsp melted butter

Mix ingridents and refrigerate for 30 minutes before serving.

Line a baking sheet with tin foil and spray with non-stick spray.

Cook shrimp (remove for marinade, discard remaining marinade) at 400* for 5-7 minutes.

Turn shrimp half way through cooking time.

Serve with basmati rice and sauce.  Serves 3-4 people. 

Broccoli/Cauliflower salad

1 bag  (12 oz) broccoli and cauliflower medley, washed and remove stems.

1 package (3 oz) real bacon bits

1 medium red bell pepper, chopped

3 scallions chopped

6 oz Colby jack cheese, chopped

Dressing

1 cup mayo

1/4 cup granulated white sugar

1 Tbsp white wine vinegar

Salt and pepper to taste

Combine dressing ingridents in a small bowl.  Set aside.

Combine remaining ingridents in a larger bowl (not metal).

Pour dressing over ingridents in larger bowl, stir, and refrigerate until serving.