Tuesday, April 15, 2008

A delightful time was had by all...

Book group was wonderful last night! I was really pleased with how the food and the whole evening turned out. Book group is so much fun!

The menu was Shrimp Cocktail Dip with crackers, Garden Veggie Pizza Squares, Cherries Jubilee Cheesecake Squares, Strawberry Iced Tea, and Ice Water. The recipes are below for your tasting pleasure.

Shrimp Cocktail Dip
1 pkg. (8 oz.) Cream Cheese, softened
3/4 lb. cooked shrimp, chopped (2 cups)
3/4 cup Cocktail Sauce
1/4 cup Shredded Parmesan Cheese
2 green onions, sliced

SPREAD cream cheese onto bottom of shallow bowl or 9-inch pie plate. Toss shrimp with cocktail sauce; spoon over cream cheese.

SPRINKLE with Parmesan cheese and onions.

SERVE with Wheat Thins Snack Crackers.

Garden Veggie Pizza Squares
1 pkg. (8 oz.) ready to bake crescent rolls
1 pkg. (8 oz.) Cream Cheese, softened
1 pkg. (4 oz.) dry ranch dressing mix
2 carrots, minced
1/2 c. chopped red bell pepper
1/2 c. chopped green bell pepper
1/2 c. finely chopped broccoli
1/2 c. chopped green onions

Preheat oven to 375 degrees F. Roll out crescent rolls onto large non-stick baking sheet. Stretch/flatten to form rectangular shape on sheet. Bake 11 to 13 minutes, or until golden brown. Allow to cool.

In medium size mixing bowl, beat cream cheese until softened. Mix in 1/2 to the whole package of ranch dressing mix, according to your taste. Spread the mixture over the cooled crust. Arrange carrots, bell peppers, broccoli, and green onions over the top of the crust. Refrigerate for 1 hour.

Cut into bite-sized squares and serve.

Cherries Jubilee Cheesecake Squares
1 box Betty Crocker SuperMoist cherry chip cake mix
1/2 cup butter or margarine, softened
2 packages (8 oz each) cream cheese, softened
1 container Betty Crocker Rich & Creamy cherry frosting
3 eggs

Heat oven to 325°F. In large bowl, beat dry cake mix and butter with electric mixer on low speed until crumbly; reserve 1 cup. In bottom of ungreased 13x9-inch pan, press remaining crumbly mixture.

In same bowl, beat cream cheese and frosting with electric mixer on medium speed until smooth. Beat in eggs until blended. Pour over crust; sprinkle with reserved crumbly mixture.

Bake about 45 minutes (about 42 minutes for dark or nonstick pan) or until set; cool completely. Cover and refrigerate at least 2 hours until chilled. For bars, cut into 6 rows by 6 rows. Store covered in refrigerator.

High Altitude (3500-6500 ft): In step 1, prebake the crust 10 minutes. In step 3, bake about 50 minutes.

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