Heat soup and water in pot. Whisk in cream cheese until completely melted. Sprinkle with black pepper to taste preference.
Serves 3
Heat oven to 350. In bowl, combine flour and 1/4 cup sugar; mix well. With pastry blender or fork, cut in 1/2 cup butter until mixture resembles coarse crumbs. Press mixture in bottom of ungreased 8 inch square pan. Bake at 350 for 20-25 minutes or until light golden brown. Cool 10 minutes. Meanwhile, beat egg slightly in bowl. Add all remaining topping ingredients except pistachios and coconut; mix well. Stir in pistachios and coconut. Remove pan from oven. Spoon and spread coconut mixture evenly over warm base. Return to oven; bake an additional 15-20 minutes or until edges are golden brown. Cool and cut into bars.
Chop crawfish; pat dry. In small bowl, beat cream cheese until smooth. Add peppers, onion, garlic, creole seasoning, salt and hot pepper sauce; stir in the crawfish. Cover and refrigerate for at least 2 hours. Serve with crackers and vegetables.
16 servings.
Spread pizza sauce on wrap. Top with italian seasoning, pepperoni slices and sprinkle with cheese. Roll wrap tightly.** Eat cold or pop in microwave 90 seconds or until cheese melts.
**Instead of eating it as a wrap, place flatbread on baking sheet with toppings. Bake at 350 for 4-6 minutes or until cheese is melted.
Serves 1
Cook pasta in plenty of lightly salted boiling water until almost cooked through. Add the peas and cook until heated through, about 2 minutes; drain. Meanwhile, heat oil in skillet over medium heat. Add shrimp, red pepper flakes and garlic. Cook the shrimp 2 minutes on each side, or until they turn just opaque. Add broth and cook 2 minutes longer, or until hot. Add salt and pepper. Toss the pasta and peas with shrimp. Add parsley and serve immediately.
Serves 4
