Jalapeño Popper Appetizer

This appetizer has the delicious taste of the stuffed jalapeno poppers in an easy to make dip/spread.  If you want to increase the hotness, add more of the jalapeno peppers.  I like to bake it rather than microwave it, unless I am just re-heating it.  The oven toasts the bread crumbs that give it a nice crunch.  You can make this a day or two before and refrigerate, then just pop it in the oven to heat.    Enjoy!

Jalapeño Popper Appetizer

         2-8 oz pkg cream cheese, softened               2 oz can diced jalapeño peppers, drained

         1 c mayonnaise                                              1 c grated Parmesan cheese

         4 oz can chopped green chilies, drained        ½ c bread crumbs

Mix cream cheese and mayo in large bowl until smooth.  Stir in green chilies, jalapeño peppers and Parmesan cheese.  Pour into 8” x 8” dish and sprinkle top with bread crumbs.  Bake at 375° for about 30 minutes till bubbly & light brown or microwave on high until hot, about 3 minutes.  Serve with toasted French bread slices, toasted baguette slices or pita chips.

Granny's Shrimp Cocktail

You've probably noticed that some of my favorite recipes are from my mom.  During the holidays my mom made a lot of delicious food and loved to entertain.  So when the holidays come around I long for the wonderful foods she used to make.  This is a tasty appetizer she would make throughout the holidays.  These are even the glasses she would use.  (I miss her.)  You actually drink it and no utensils are needed which makes it convenient when guests are socializing and not sitting down.  It is easy to make and since you make it a day ahead, it is a perfect recipe for entertaining.  Oh, and it's not even loaded with fat.  Enjoy!

Granny's Shrimp Cocktail

            2 qts tomato juice (8 c)                                1 large green pepper, diced

            2-12 oz bottle shrimp cocktail sauce              2 green onions, diced

            2 c fresh salad shrimp                                  ½ c sugar

            4 c celery, diced small                                 1/3 c fresh lemon juice

            2 Tbsp horseradish                                      ¾ tsp garlic salt

            3 Tbsp white wine vinegar                             2 Tsp Worchestershire sauce

Mix together in large bowl or pitcher.  Add salt & pepper to taste if desired.  Chill 24 hours.  Serve in small cups.  Makes about 36-1/2 c servings.  You can cut recipe in half.