Subbing for luckygardnr

Here's something to drink!

Fizzy Limeade
1 can frozen limeade concentrate
1 litre club soda or seltzer
Place 2T of limeade concentrate in bottom of glass. Fill glass 2/3 full with seltzer and mix gently, then fill the rest of the way with ice.

Adults can add RUM :o) or whatever!

I like to do good old pigs in a blanket,or sausage rolls

I use tenderflake pastry
breakfast sausages

Roll out pasrty,cut into strips.

Boil sausages,cool .

Place sausage on cut strip,roll up once or 2x...then slice into 1.5" increments.

Place on parchment paper lined cookie sheet,bake for approx 20 min @ 350.

Serve warm or cold

CRACKER SPREAD

2 (8 oz.) cream cheese
1 pkg. Hidden Valley ranch dressing mix
Bacon bits

Mix cheese and package of ranch dressing mix together. Shape into a ball and roll in bacon bits.

PARTY CRACKER SPREAD

1/4 c. shredded cheddar cheese
1 (3 oz.) pkg. softened cream cheese
1/4 c. softened butter
1/2 pkg. Buddig dried beef, finely cut
Dash of garlic powder
Dash of onion powder
Dash of Worcestershire sauce

Combine cheeses and butter then spices and sauce, add shredded meat last. Ready to spread on any type crackers

Spicy Tortilla Rollups

INGREDIENTS

* 1 (8 ounce) package cream cheese, softened
* 1 (2 ounce) can chopped black olives
* 1 (4 ounce) can diced green chiles
* 1 (4 ounce) jar sliced pimento peppers, drained
* 2 green onions, minced
* 3 tablespoons hot pepper sauce
* 3 tablespoons chopped fresh cilantro
* 10 (10 inch) flour tortillas

DIRECTIONS

1. In a medium-size mixing bowl, combine cream cheese, olives, chiles, pimentos, green onions, hot sauce and fresh cilantro. Spread the mixture onto tortillas. Roll the tortillas up and refrigerate for at least 1 hour.
2. Slice the roll ups and serve.

I just found this and can't wait to try it. It is Pappadeaux's Blacken Shrimp/Oyster Fondue.

4 x Shrimp Peeled & Deveined
4 x Oysters Blackened Seasonings - To Taste
Melted Butter As Needed
1 cup Spinach -- Chopped
4 x Mushrooms -- Sliced
2 oz Lump Crabmeat
2 tbl Green Onion -- Chopped
4 oz Monterey Jack Cheese Grated
Garlic Bread
Sauce
2 tbl Butter
2 tbl Flour
1/4 x Onion -- Chopped
1 cup Shrimp Stock Or Water
1/2 cup White Wine
1 pch Cayenne
1 tsp Salt
1 cup Whipping Cream

· Season shrimp and oysters with blackened seasonings (available in most supermarkets). Melt butter in hot saute pan, and saute shrimp and oysters, about 2 minutes per side. Add spinach, mushrooms, crab and green onion.
· Saute until mushrooms and spinach soften. Fold in sauce and bring to a simmer. Pour into heatproof dish; top with grated cheese. Place under a broiler until cheese melts. Use garlic bread as dippers.
· Makes 4 servings
· Sauce: Melt butter in a saucepan; whisk in flour and chopped onion. Cook over medium heat until onion is tender. Slowly stir in stock and wine; whisk until smooth. Add cayenne and salt; simmer 10 minutes. Add cream; simmer 5 minutes. Remove from heat and set aside. Prepare shrimp stock by boiling down 1 cup shrimp shells in 4 cups of water. Boil shells for 30 minutes.
· Cuisine: Cajun

I Love this Stuff!

Gayle

Donna OH got me hooked on this, many years ago.

Serve the sauce over a block of cream cheese and watch it disappear.
HOT JEZEBEL

1 c. apricot preserves
1 c. pineapple preserves
1/4 c horseradish, drained
3 tsp. dry mustard
1 tsp. pepper
1 (8 oz.) pkg. cream cheese

Mix preserves, horseradish, mustard and pepper. Store in covered jar in refrigerator. To serve, place 1/3 cup of Hot Jezebel on cream cheese. Serve with crackers

***I have found the apricots and pineapple in one jar at WalMart.

Oh, I had forgotten about Jezebel....made it when it was first posted and loved it; have to make it again.