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.

Creole Spice

Combine the following ingredients and store in a tightly sealed jar in the pantry.  

Produce

2 tbsp	Basil, dried
2 tbsp	Garlic powder
2 tbsp	Onion powder
2 tbsp	Oregano, dried
1 tbsp	Thyme, dried

Baking & Spices

1 tbsp	Black pepper, fresh ground
3 tsp	Cayenne pepper
5 tbsp	Paprika
4 tbsp	Seasoning salt
1 tbsp	White pepper

Italian Roll Ups

8 oz. cream cheese, softened

1 Tbsp basil paste

1 cup diced peperoncini

8 slices deli ham 

24 slices pepperoni

24 slices salami

4 flour tortillas, medium-sized

Mix cream cheese, peperoncini and basil together.  

Warm each shell one at a time for 25 seconds on med/hi in microwave (helps to roll)

Spread mixture on one side of shell, top with one layer of meat and roll up.

Refrigerate up to 6 hours (helps when cutting them)

Cut into 1/2 rolls.

Serve chilled.

Zesty Lime Shrimp Salad

Zesty Lime Shrimp Salad

2 cups chopped romaine

1/2 cup sliced cucumber

1/3 cup sliced sweet bell peppers (red, yellow, orange)

3 scallions chopped

2 Tbsp chopped fresh cilantro

1 cup sautéed shrimp (1 tbsp EVOO)

Zesty Lime Dressing

Juice of 1 lime

2 Tbsp EVOO

Season salt and pepper, to taste

Combine and mix in separate bowl before covering salad

Veggie Fried Rice

1 pouch cooked brown rice, drained

1 Tbsp Butter

2 cloves chopped garlic

3 eggs, beaten

3 scallions rough chopped

1/4 cup soy sauce

1 Tbsp sesame oil

Medium heat fry pan

Add butter, garlic, and scallions. Cook 5 minutes.

Add eggs stir until egg is scrambled (cooked)

Add rice, soy sauce and sesame oil.

Stir ingridents together cook 5 minutes.

Remove from heat and serve.