These are a HUGE hit whenever I make them! This recipe was given to me by a co-worker when I was asking if anyone had any interesting appetizer recipes because I was tired of the same old things. I did a few modifications and it turned out awesome, I am always being asked for this recipe so here you go.
24 cherry tomatoes
1/2 lb bacon cooked and crumbled (you can use an entire pound if you choose)
1/4 C mayonnaise
1/4 soft cream cheese (I use the kind in the tubs you buy for bagels)
1/4 C finely chopped green onion
2 Tbsp chopped fresh parsley
Wash tomatoes, cut them in half and core them; turn them upside down on a towel to drain out. While they are draining, mix mayonnaise and cream cheese; add green onion, parsley, and crumbled bacon. Mix till combined. Fill tomatoes with the mayonnaise mixture and chill for at least 2 hours before serving. I plate mine on a bed of leaf lettuce
Sunday, March 1, 2009
Shoestring Potatoes
This is one of my all time favorite potato dishes! It is a little time consuming (I never buy pre-shredded cheese and I normally add more so I grate for what feels like EVER) so I don't make it as often as I think about eating it, but when I do it is so worth the extra time!
Preheat oven to 450°
4 medium baking potatoes
3 Tbsp butter
1 1/2 tsp salt
dash of black pepper
1 1/2 C shredded cheddar or colby-jack cheese
2 Tbsp chopped fresh parsely
1/2 C light or heavy cream or canned evaporated milk
Peel potatoes and cut into strips and put in a 9x13 baking dish. Dot the potatoes with butter and sprinkle with salt and pepper, cheese, and parsley. Pour the cream or canned milk on top; cover with foil and bake for about an hour.
Preheat oven to 450°
4 medium baking potatoes
3 Tbsp butter
1 1/2 tsp salt
dash of black pepper
1 1/2 C shredded cheddar or colby-jack cheese
2 Tbsp chopped fresh parsely
1/2 C light or heavy cream or canned evaporated milk
Peel potatoes and cut into strips and put in a 9x13 baking dish. Dot the potatoes with butter and sprinkle with salt and pepper, cheese, and parsley. Pour the cream or canned milk on top; cover with foil and bake for about an hour.
Shrimp Dip
To start with, my husband does not like fish or seafood AT ALL, but for some reason, he loves this dip. It is simple to put together and super snackalicious!
1 8oz box cream cheese brought to room temp for easy mixing
1 small container of sour cream (I buy the larger containers and use approx a heaping cup)
1/4 to 1/2 C Finely diced onion
1 Tbsp garlic salt (or to taste)
Juice of 1 lemon (I usually just splash in some of my bottle lemon juice)
1 can tiny shrimp
Using a mixer, combine the cream cheese and sour cream until smooth. Add the onion, garlic salt, and lemon juice and mix well. Here is where I check to make sure that the consistency isn't too thick and add a little more sour cream if it is and also taste to be sure that I like the flavor and don't need to add any more garlic salt. Remember that you can always add more of something, but you can't take it out so adjust to your needs and if you want, start with a tsp of the garlic salt and go up from there(I really don't measure anything I just dump and taste). Drain and rinse the shrimp and fold them into the dip; be careful or you will break the shrimp open. Refrigerate for at least an hour to let the flavors combine and serve with Ruffles Potato Chips or I like it with Ritz crackers too. I guess it could be served with veggies, but at my house this is a naughty snack so eating veggies with it defeats our purpose. :0)
1 8oz box cream cheese brought to room temp for easy mixing
1 small container of sour cream (I buy the larger containers and use approx a heaping cup)
1/4 to 1/2 C Finely diced onion
1 Tbsp garlic salt (or to taste)
Juice of 1 lemon (I usually just splash in some of my bottle lemon juice)
1 can tiny shrimp
Using a mixer, combine the cream cheese and sour cream until smooth. Add the onion, garlic salt, and lemon juice and mix well. Here is where I check to make sure that the consistency isn't too thick and add a little more sour cream if it is and also taste to be sure that I like the flavor and don't need to add any more garlic salt. Remember that you can always add more of something, but you can't take it out so adjust to your needs and if you want, start with a tsp of the garlic salt and go up from there(I really don't measure anything I just dump and taste). Drain and rinse the shrimp and fold them into the dip; be careful or you will break the shrimp open. Refrigerate for at least an hour to let the flavors combine and serve with Ruffles Potato Chips or I like it with Ritz crackers too. I guess it could be served with veggies, but at my house this is a naughty snack so eating veggies with it defeats our purpose. :0)
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