1 can (19 oz) Progresso tomato soup or 2 (10 oz) cans condensed tomato soup
1 1/2 cups water
4 oz cream cheese, cubed
Freshly ground black pepper
Heat soup and water in pot. Whisk in cream cheese until completely melted. Sprinkle with black pepper to taste preference.
Serves 3
Base:
1 cup flour
1/4 cup sugar
1/2 cup butter
Topping:
1 egg
1/4 cup sugar
1/4 cup corn syrup
1 Tbsp butter, melted
1/4 tsp vanilla
1 cup coarsely chopped pistachios
1/2 cup flaked coconut
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.
1 pkg (16 oz) frozen cooked crawfish tails, thawed and drained
12 oz cream cheese, softened
1green bell pepper, finely chopped
1 red bell pepper, finely chopped
1 small onion, finely chopped
6 garlic cloves, minced
1/2 to 1 tsp creole seasoning, adjust to taste
1/2 tsp salt
6-12 drops hot pepper sauce, adjust to taste
Assorted crackers and vegetables for dipping
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.
1 flatbread whole wheat wrap
3 Tbsp light pizza sauce, warmed
1/2 Tbsp italian seasoning
17 slices turkey pepperoni
1/4 cup mozzarella cheese, shredded or slices
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
12 oz linguine (or your preferred pasta)
1 cup frozen peas, thawed
1/4 cup EVOO
1 1/2 pounds peeled, deveined, tails off shrimp
1/2 tsp red pepper flakes, adjust to preferred taste
1 clove garlic, minced
8 oz chicken broth
1/2 tsp salt
1/4 tsp black pepper
1/2 cup chopped fresh parsley
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
