Tomatoes, diced 1 14.5 ounce can
yellow onion, diced 1 small
celery, diced 1 stalk
skim milk ¼ cup
sour cream, low fat 1 teaspoon
Basil, minced 1 tablespoon
oil 1 tablespoon
water ½ – 1/3 cup
salt and pepper to taste
Devain shrimp. Set shrimp aside.Place shells in a small sauce pan and simmer in the water until pink. Strain shells out of stock and set stock aside.
Sautee the onions and celery in the oil until soft in a sautee pan over medium heat. Add tomatoes with any juice from them. Reduce heat and simmer 10- 15 minutes. Push tomatoes toward edge of pan. Leaving the center open with the liquid. Place shrimp in a single layer on bottom of pan. Push vegetables over the top and remove from heat. Let sit 5 minutes. Stir in milk, basil and shrimp stock. Let sit 5 more minutes. With an immersion blender, puree until smooth. Add salt and pepper to taste.
Pour into serving dish and top with sour cream.
2 cups diced rotisserie chicken
1 cup cream cheese, softened
1 cup prepared blue cheese dressing
1/4 cup diced sun dried tomatoes
1 cup hot sauce ( recipe under condiments)
1 cup shredded cheddar cheese
whisk together dressing, hot sauce and cream cheese. Will still be a bit chunky.
Add chicken, tomatoes and cheddar mix well.
Heat oven to 350. Pour into a oven safe dish place in center of oven, turn heat down to 250 and bake 30 minutes or until bubble and cheese is melted.
Serve hot with corn chips and celery sticks
2 wedges Brie (8 oz each)
1/4 cup brown sugar
1/2 cup sliced almonds
Place wedges in a baking dish. Top with brown sugar and almonds. Bake at 375 until cheese starts to melt. Serve with Triscuits
12 Medjool dates, halved and pitted (total 24 pieces)
12 thin slices bacon cut in half (total 24 pieces)
Wrap the bacon around date. Place in a baking dish with sides that is big enough to hold all the pieces.
Bake at 350 until the bacon is crisp (this can take up to an hour). Remove from pan and let drain. Serve warm,
16 oz wheel of Camembert
2 tablespoons brown sugar
1/3 cup sliced almonds
1 pie dough for a 9″ crust
Heat oven to 400. Coat a baking/serving dish with oil
Roll dough as if for a pie. Place Camembert in center. Sprinkle with brown sugar and almonds. Neatly close up dough to completely encase cheese.
Place in center of the oven. Bake until dough is browned. 15 – 20 minutes or so
Serve hot with crackers, baguette, and fresh veggies like carrots.
8 ounce Cream cheese
1 tablespoon Onion
1 cup Cheddar
2 tablespoon milk
2 pound Jalapeno peppers
You will want to use gloves when working with the peppers, remove tops, slice in half and remove veins and seeds.
Pre-heat oven to 350
The oil will make your hands burn for hours. Can be very painful and annoying. The veins and seeds are where the ‘heat’ is in jalapenos. The more that is removed the milder the peppers will be so you will want to leave some of it to have spicy peppers. Each pepper has its own level of heat so you will need to guess how much of the seeds and veins to leave.
In mixing bowl, combine all ingredients except peppers. Spoon mixture into pepper halves and place on a baking sheet. Bake for 20 or until peppers are softened, but not too soft, and cheese is melty.
serve warm. but yummy cold too.
** I have also made this as a side dish. I cut the peppers ( after seeding them) into bite sized pieces, mix together with the cheese filling and baked covered until peppers are soft then uncover about 10 minutes to brown the top