Hey Good Lookin'....

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