Hey Good Lookin'....

December 2, 2010




Man, it seems like forever since I did a SAS entry (actually my last SAS post was August 26th, B...you should kick my ass!!), I always forget...and then I get mad at myself! I love sharing recipes with y'all. Some of the stuff y'all post looks so yummy! (Can I get an Amen?)

This weeks them is hor d'oeuvres. I love me home hor d's!! I'll go to a wedding, bridal/baby shower just for the "finger foods!" Aint no shame in my game...just sayin'.

I have a few recipes for this theme, my first one is Cajun shrimp mold. Ok...so I don't eat shrimp but everyone that I know (that eats seafood) loves it. In Louisiana you will find this dish at every wedding and bridal/baby shower you go to.


{images courtesy of Google images} 

Cajun Shrimp Mold
1 - 10 3/4 oz can condensed tomato soup
3 - 3 oz packages cream cheese
1 - envelope unflavored gelatin
1/4 cup cold water
1 cup mayonnaise
1/2 cup firmly chopped celery
1 small onion chopped fine or grated
1/2 teaspoonful minced garlic
Tabasco and salt - season to taste
2 cups cleaned, cooked, cut-up shrimp
1 tablespoon fresh lemon juice

Heat soup and dissolve cheese in it. Soak gelatin in 1/4 cup cold water. Add to soup. Cool 30 minutes.
Add all ingredients to mixture. Mix this thoroughly. Chill in a well oiled 6 cup mold. Remove from mold. Serve with crackers.

My sister makes this next recipe and it's amazing. It's so light and the flavors are great!!


{image courtesy of Google images} 
Asparagus Bruschetta
3 cups water
1/2 lb fresh asparagus, trimmed and cut into 1/2-inch pieces
2 cups grape tomatoes, halved
1/4 cup minced fresh basil
3 green onions, chopped
3 tablespoons lime juice
1 tablespoon olive oil
3 garlic cloves, minced
1-1/2 teaspoons grated lime peel
1/4 teaspoon salt
1/4 teaspoon pepper
1 French bread baguette (8 oz), cut into 12 slices and toasted
1/2 cup crumbled blue cheese (I don't like blue cheese so I use mozzarella or Parmesan cheese when I make it.)

In a large saucepan, bring water to a  boil. Add the asparagus; cover and boil for 2-4 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry.

In a large bowl, combine the asparagus, tomatoes, basil, onions, lime juice, oil, garlic, lime peel, salt and pepper. Using a slotted spoon, spoon asparagus mixture onto bread. Sprinkle with blue cheese. 

This next one I've made a few times and I love them. They've always been a hit at any get together that I bring it to, even the kids like them.

Yield: 6 cups 


{image courtesy of Google images} 

Spicy Sausage Wonton Stars
1 lb bulk spicy pork sausage
2 medium carrots, finely shredded
1 medium onion, finely chopped
1/2 finely chopped green pepper
1 cup (4 oz) finely shredded pepper Jack cheese
1 cup (4 oz) finely shredded cheddar cheese 
1/2 cup sour cream
2 garlic cloves, minced
1 teaspoon lemon-pepper seasoning
36 wonton wrappers
1 tablespoon butter, melted
1/8 teaspoon garlic powder
Sliced cherry tomatoes, optional

In a large skillet, cook sausage over medium heat until no longer pink; drain. In a large bowl, combine the sausage, carrots, onions, peppers, cheeses, sour cream, garlic and lemon-pepper.

Press wonton wrappers into miniature muffin cups coated with cooking spray. In a large bowl, combine butter and garlic powder; brush over edges. Bake at 350 for 8-9 minutes or until lightly browned.

Spoon sausage mixture into cups. Bake 5-7 minutes longer or until heated through. Garnish with tomatoes if desired.

Yield: 3 dozen 

Whew...OK, this is the last one. I've never made it but when I was looking for a Thanksgiving recipe I saw this one and it looks good. It's definitely something I'm going to have to try out in the future. 


Pumpkin Pie Dip 
1 package (8 oz) cream cheese, softened
2 cups confectioners' sugar
1 cup canned pumpkin
1/2 cup sour cream
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon ground ginger
Gingersnap cookies and/or apple slices

In a large mixing bowl, beat cream cheese and confectioners' sugar until smooth. Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended. Serve with gingersnaps and/or apple slices.

Yield: 4 cups 
 
 

7 comments:

That One Mom said...

Girl, you've got all kinds of goodies up in here today! I don't even know where to start! YUM!!!

Renee said...

Pumpkin pie dip is such a good idea! I never heard of it either. I think I might have to try that for my Christmas party at work.

adrienzgirl said...

Holy Crap! You posted all sorts of yumminess! Where to start?? Um...asparagus bruschetta are you kidding me? I am all over that!!

Thanks for Sharing!

Yankee Girl said...

I am a tad disappionted because I saw the title of your post and thought it was about your hot husband....and all I got was food. When will you post more pictures of your man? Because he is my favorite dish!

Yankee Girl said...

Ok, but really, those recipes look awesome and I just copied and pasted them into my recipe folder.

MiMi said...

I just made that pumpkin pie dip! It's pretty good!

chiccoreal said...

Dahlin' that's just fine! I'm gonna do all these up and invite ya'll to my soiree! Do you have any weezianna fraw cakes recipes? Mmmm...you're good! Deliche!

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