Easy Shrimp Dip: A Heartfelt Thank You

Easy Shrimp Dip: A Heartfelt Thank You

Hi everybody :)

First, I like to take this time to welcome my followers. I really appreciate the love. Some of you have been with me from the very beginning, when I didn't have anything posted because I didn't know what I was doing. I'm still learning, so please be patience with me. It warms my heart and keep me going, reading the comments and encouraging words from you. A heartfelt thanks goes out to you. I hope I can continue to bring you culinary delights from my kitchen and crafty projects too. (I'm getting to the crafting soon, still trying to get the hang of things) Thank you, thank you, thank you...

Now for the recipe... if you're doing some entertaining this weekend and need a quick appetizer to serve, then this might be for you...from my cookbook collection Easy Shrimp Dip.

Easy Shrimp Dip adapted Calling All Cook Three

Ingredients
8 ounces cream cheese, softened
1/2 cup mayonnaise-style salad dressing
1/8 teaspoon garlic salt
1  4-ounce can small shrimp drained, rinsed (I used about 6 ounces of cooked medium shrimps)
1/3 cup finely chopped green onions
(I added 1/2 teaspoon Mrs. Dash Onion and Herb Seasoning.)

Directions
Combine cream cheese and salad dressing in bowl; mix well. Stir in garlic salt, shrimp and green onions. Chill, covered, overnight Serve with fresh vegetables or assorted crackers. May omit garlic salt
Yield: 12 servings

What I Did and/or Think:
Being a dip, it is best made the night before serving,  but I was in a hurry and let it set in the refrigerator for about 2 hours. As you can also see from the picture of the ingredients, I made a few changes to the recipe. I didn't have canned shrimps, so I used about 6 ounces of cooked medium shrimps. I Love Shrimp! I also added 1/2 teaspoon Mrs. Dash Onion and Herb Seasoning. I used Town House Crackers to served it, and garnish it with extra shrimps and green onion.  This was really, really great, so IT A REPEAT!

BTW, It will not be a Breakfast Is Served post tomorrow. It will be back the following week. Have a great weekend. :)

ENJOY! Come again....

Linked to:
Show and Tell Saturday: Be Different...Act Normal 
Appetizer Round-Up and Your Best Party Recipes Blog Hop 
Six Sisters' Stuff: Strut Your Stuff Saturday Link Party Week 60

Apple Brownies: Welcoming Fall

Apple Brownies: Welcoming Fall

Hi everybody :)

Fall time is near..
The smell of apples and cinnamon are in the air..
Colorful leaves are everywhere ...
Hooray! Hooray! 
Lets give a cheer..
Because Fall time is near...

I decided the open up today post with a little poetry penned by yours truly. Fall is my favorite season. I love everything about it, the cool crisp air, the colorful leaves, the smell of cinnamon in fresh baked goods.

Today recipe, from my collection, is perfect for Fall; Apple Brownies, doesn't the name just scream Fall.  Well, lets get it started; shall we...

Apple Brownies adapted  Calling All Cooks

Ingredients
1/2 cup  (1 stick)  margarine ( I used butter)
1 cup sugar
1 egg
1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 cup cut up apples ( I used 1 large Granny Smith)
1/2 cup walnuts or pecans

Cream margarine and sugar; add egg.

Butter, Sugar, & Egg

Next add dry ingredients,

Adding Dry Ingredients

 then apples and nuts.

Adding Apple

Adding Nuts

 Pour into greased 8 inch square pan; bake 40-50 minutes at 350°.

Uncooked

 Cool, then cut into squares.

Cooked

Cut Brownie

What I Think:
First I have to say, they smell soooo good. The whole house smells of apple and cinnamon. The brownies were moist, chewy, and DELICIOUS! OH BOY! IT"S ANOTHER REPEAT!!!  You must make these brownies, you're going to thank me for it later..

ENJOY! Come again...

Linking to
Tidy Mom's I'm Loving It Party   
Rattlebridge Farm's Foodie Friday 
Linky Party, Pity Party 103 
While He Was Sleeping: Weekend Wander # 94
 Comfy in the Kitchen Friday's Favorites 
Simply Designing's Simply Link Party 
Six Sisters' Stuff: Strut Your Stuff Saturday Link Party Week 60
Sweets for Saturday @ Sweet As Sugar Cookies
The Better Baker Weekend Potluck
Fall Favorites Link Party

Fall Favorites Link Party

Fall Favorites Link Part

Fall Favorites Link Party

Peaches & Cream Cheesecakes

Peaches & Cream Cheesecakes 

Hi everybody :)

When I saw this recipe on Jane's blog, I knew it would be great make ahead dessert. She also have it in her cookbook, I'm so glad I won a copy.

I wanted something peachy for another peach post in August. It's pitiful to have only one peach recipe for Peach Month so I  played around with the flavor of this recipe a little.  I used a gingersnap crust because it would go so well with the peach schnapps and preach preserve. I also downsized the recipe for my small family, so feel free to double it.

Peaches & Cream Cheesecakes adapted from Make Ahead Meals for Busy Moms

Ingredients

The Crust:
1/2 cup plus 2 tablespoons gingersnap, crushed
2 tablespoons sugar
1/2  teaspoon cinnamon
Pinch salt (not in picture)
2 tablespoons butter, melted

The Filling:
1 (8 oz.) package cream cheese, softened
1 tablespoon peach schnapps
1 large egg
1 tablespoon fresh lemon juice
1/4 cup sugar

Topping:
Peach Preserve or Peach Jam

A Day Ahead
1.  Preheat the oven to 350°F.  Line 6 jumbo muffin cups with paper baking cups.  Set aside.

2.  In a small bowl, mix the gingersnap crumbs, 2 tablespoons sugar, cinnamon, salt, and melted butter.

Crumb Mixture

Reserve 2 tablespoons of crumb mixture for garnish, set aside.  Place 2 tablespoons of the crumb mixture in each muffin cup.  Press down on the crumbs with something flat to form a  crust.  Set aside.

3.  In a large mixing bowl, beat the cream cheese until fluffy.  Add the peach schnapps, eggs, lemon juice, and sugar, and beat until smooth. 

Filling Mixture

 Fill each baking cup with about 3-4 tablespoons of the cheesecake mixture. 

Uncooked

Bake the cheesecakes for 17 – 19 minutes or until they start to crack on the surface.  Cool the cheesecakes in the muffin pan for 5 minutes, then remove to a wire rack. NOTE: They will fall in the center slightly while cooling.

Cooked

4.  Place the cooled cheesecakes (with the paper liners still on them) in a covered container and refrigerate overnight.


Before Serving
Remove the paper liners and top each cheesecake with 2 tablespoons of peach preserve and sprinkle with reserved crumb mixture. Keep covered and refrigerated.

Makes 6 jumbo muffin cheesecakes

What I Think:
They were SSSSOOO DELICIOUS!!! The creamy filling, the gingersnap crust; MAGNIFICENCE! The flavors blended together perfectly. Make sure to use a fruity jam or preserve with this, I used Smucker's Peach Preserve, great choice.  You all know what this means.... IT'S A REPEAT and REPEAT and REPEAT...!

You can really play with the flavors of this recipe the original call for a graham crackers crust and cherry or strawberry pie filling for the topping.

If you like a more traditional look with a Sour Cream Topping, try this recipe, it can be doubled; from my cookbook collection:

For the Sour Cream Topping  adapted from Calling All Cooks
1/2 cup sour cream
2 tablespoon sugar
1/4 teaspoon vanilla
Smucker's preserves or jams

Mix all the ingredient except preserves or jams. Spread a small amount on top of each cup. Put back in oven and bake 5 minutes longer. Then remove, cool, refrigerate overnight, and top with preserves or jams when ready to serving.

ENJOY! Come again....

Linked to  
Something Swanky's Sweet Treats and Swanky Stuff Link Party
Bizzy Bake Recipe Box # 12 ,  
Creative Juice Thursday #87 @ Momnivore's Dilemma
Full Plate Thursday 8-30-12  @ Miz Helen's Country Cottage 
Somewhat Simple Link Party Thursday

Show You Talent Thursday # 22 
Six Sisters' Stuff: Strut Your Stuff Saturday Link Party Week 60 
Sweets for Saturday @ Sweet As Sugar Cookies