Roxy15
New member
Shrimp Spread:
1-(8-oz.) Pkg. Cream Cheese, Softened
1/2 Cup Sour Cream
1/4 Cup Mayonnaise
****Not Miracle Whip
Small Deli Shrimp, To Taste
1 Cup Seafood Sauce
2 Cups Mozzarella Cheese, Grated
2 Green Onion Tops, Finely Chopped
1 Green Pepper, Finely Chopped
1 Red Pepper, Finely Chopped
Your Favorite Crackers
Whip These 3 Ingredients Together:
1-(8-oz.) Pkg. Cream Cheese, Softened
1/2 Cup Sour Cream
1/4 Cup Mayonnaise
***Not Miracle Whip
On a plate, spread the above cream cheese mixture.
Spread shrimp on top of the cream cheese mixture.
Spread 1 cup of Seafood Sauce on top of the shrimp.
Add 2 cups of grated Mozzarella Cheese on top of the Seafood Sauce.
Finely chop 3 green onion tops, 1 green pepper, and 1 red pepper.
Mix onions and peppers together and sprinkle on top of grated cheese layer.
Cover and refrigerate until serving time.
Serve with your favorite crackers.
Ancho Spinach Dip:
1-(8-oz.) Box Frozen Chopped Spinach, Thawed
1 Can Artichokes, Drained
2 Cups Sour Cream
1-(8-oz.) Pkg. Cream Cheese, Softened
2 Cups Shredded Monterey Jack Cheese
3 T. Durkee Ethnic Creations Ancho Seasoning
Preheat oven to 325 degrees.
Drain spinach well and squeeze out as much liquid as possible.
Combine spinach, artichokes sour cream, cream cheese, shredded cheese and Durkee Ethnic Creations Ancho Seasoning in a medium bowl until well mixed.
Spray 2-quart baking dish with non-stick spray.
Spread mixture into dish.
Bake for 45 minutes.
Serve with your favorite crackers/Tortilla Chips or vegetables.
Bacon-Stuffed Chicken Rolls:
6 Boneless Skinless Chicken Breast Halves
1 Cup Shredded Mozzarella Cheese, Divided
6 Cooked Bacon Strips; Crumbled
1 T. Melted Butter
1/2 Tsp. Salt
1/4 Tsp. Pepper
Flatten chicken to 1/4 inch thickness; sprinkle each piece of chicken with 2 tablespoons cheese and 1 crumbled bacon strip. (Reserve 1/4 cup cheese, use only 3/4 cup cheese in the rolling.
Roll up from the short side and secure with toothpicks.
Place in a greased 13x9- in. baking pan.
Brush with butter and sprinkle with salt and pepper.
Bake; uncovered; at 375 degrees for 35-40 minutes or until chicken is no longer pink.
Chicken Sandwich Sauce:
1/3 Cup Mayonnaise
2 Tsp. Hidden Valley Ranch Dressing mix
1 Tsp. Taco Bell Taco Seasoning Or Your Favorite Taco Seasoning
1/8 Tsp. Cayenne Pepper
1/8 Tsp. Chipotle Chile Powder
1 T. Half & Half
1/4 Tsp. Tabasco Green Pepper Sauce-(Opt.)
Mix ingredients together in serving bowl; cover and refrigerate an hour to allow flavors to meld.
Use as a sauce for crispy chicken sandwiches/grilled chicken sandwiches.
***Tyson’s Makes Crispy Chicken For Sandwiches
1-(8-oz.) Pkg. Cream Cheese, Softened
1/2 Cup Sour Cream
1/4 Cup Mayonnaise
****Not Miracle Whip
Small Deli Shrimp, To Taste
1 Cup Seafood Sauce
2 Cups Mozzarella Cheese, Grated
2 Green Onion Tops, Finely Chopped
1 Green Pepper, Finely Chopped
1 Red Pepper, Finely Chopped
Your Favorite Crackers
Whip These 3 Ingredients Together:
1-(8-oz.) Pkg. Cream Cheese, Softened
1/2 Cup Sour Cream
1/4 Cup Mayonnaise
***Not Miracle Whip
On a plate, spread the above cream cheese mixture.
Spread shrimp on top of the cream cheese mixture.
Spread 1 cup of Seafood Sauce on top of the shrimp.
Add 2 cups of grated Mozzarella Cheese on top of the Seafood Sauce.
Finely chop 3 green onion tops, 1 green pepper, and 1 red pepper.
Mix onions and peppers together and sprinkle on top of grated cheese layer.
Cover and refrigerate until serving time.
Serve with your favorite crackers.
Ancho Spinach Dip:
1-(8-oz.) Box Frozen Chopped Spinach, Thawed
1 Can Artichokes, Drained
2 Cups Sour Cream
1-(8-oz.) Pkg. Cream Cheese, Softened
2 Cups Shredded Monterey Jack Cheese
3 T. Durkee Ethnic Creations Ancho Seasoning
Preheat oven to 325 degrees.
Drain spinach well and squeeze out as much liquid as possible.
Combine spinach, artichokes sour cream, cream cheese, shredded cheese and Durkee Ethnic Creations Ancho Seasoning in a medium bowl until well mixed.
Spray 2-quart baking dish with non-stick spray.
Spread mixture into dish.
Bake for 45 minutes.
Serve with your favorite crackers/Tortilla Chips or vegetables.
Bacon-Stuffed Chicken Rolls:
6 Boneless Skinless Chicken Breast Halves
1 Cup Shredded Mozzarella Cheese, Divided
6 Cooked Bacon Strips; Crumbled
1 T. Melted Butter
1/2 Tsp. Salt
1/4 Tsp. Pepper
Flatten chicken to 1/4 inch thickness; sprinkle each piece of chicken with 2 tablespoons cheese and 1 crumbled bacon strip. (Reserve 1/4 cup cheese, use only 3/4 cup cheese in the rolling.
Roll up from the short side and secure with toothpicks.
Place in a greased 13x9- in. baking pan.
Brush with butter and sprinkle with salt and pepper.
Bake; uncovered; at 375 degrees for 35-40 minutes or until chicken is no longer pink.
Chicken Sandwich Sauce:
1/3 Cup Mayonnaise
2 Tsp. Hidden Valley Ranch Dressing mix
1 Tsp. Taco Bell Taco Seasoning Or Your Favorite Taco Seasoning
1/8 Tsp. Cayenne Pepper
1/8 Tsp. Chipotle Chile Powder
1 T. Half & Half
1/4 Tsp. Tabasco Green Pepper Sauce-(Opt.)
Mix ingredients together in serving bowl; cover and refrigerate an hour to allow flavors to meld.
Use as a sauce for crispy chicken sandwiches/grilled chicken sandwiches.
***Tyson’s Makes Crispy Chicken For Sandwiches
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