Shrimp Scampi Cheese Dip – Delicious!

Shrimp Scampi Cheese Dip – Delicious!

Shrimp Scampi

Awesome Appetizer
Photo by Savvy Nana

This Shrimp Scampi Cheese Dip made it’s debut on our Thanksgiving Menu last year, the family loved it so much it’s now one of our faves.  We make it all the time for our Sunday night barbecues and even when we entertain.  Our guests love it just as much as we do!

It’s really simple to make and so yummy!  We used crostini for dipping,  we like the crunch, but you can use fresh baguettes or  whatever you like.  I’d avoid salted crackers though, the butter and cheeses have enough salt and dipping salted crackers may get too salty.

But do keep extra ingredients on hand, you may have to make a second bowl when you have company!

Ingredients:

8 oz. medium shrimp – peeled and roughly chopped

4 tbls. salted butter

1 tbls. minced garlic

1/2 cup white wine (if you prefer non-alcoholic you can substitute chicken broth for the wine)

1 tsp. fresh lemon juice

4 oz. cream cheese softened

1 cup sour cream

1/2 cup grated fresh parmasean cheese

1 1/2 cup grated mozzarella cheese

Directions:

1.  Melt butter in pan.

2.  Saute garlic in butter until it turns slightly brown.

3.  Add shrimp and saute until shrimp starts to turn pink.

4.  Add wine.  Stir well and continue cooking until shrimp is cooked.

5.  Remove from heat and squeeze on lemon juice.  Stir.

6. Stir in cream cheese, sour cream, parmasean, and 1 cup of the mozzarella.  Reserve the 1/2 mozzarella for topping.  Mix very well.

7.   Pour into oven safe baking dish – you will be serving it in this dish.  I ran out of pretty oven safe dishes so I ended up using an aluminum pie tin.

8.  Sprinkle remaining mozzarella on top.

9.  Bake in 375 degree oven for 20 minutes or until cheese melts and starts turning brown.

10.  Serve warm with dipping bread or chips.

Shrimp Scampi
Shrimp Scampi Cheese Dip
Print Recipe
An awesome dip you and your friends will love! It's cheesey, garlicy, flavor goes great with crusty baguette slices.
Servings Prep Time
6 People 15 Minutes
Cook Time
20 Minutes
Servings Prep Time
6 People 15 Minutes
Cook Time
20 Minutes
Shrimp Scampi
Shrimp Scampi Cheese Dip
Print Recipe
An awesome dip you and your friends will love! It's cheesey, garlicy, flavor goes great with crusty baguette slices.
Servings Prep Time
6 People 15 Minutes
Cook Time
20 Minutes
Servings Prep Time
6 People 15 Minutes
Cook Time
20 Minutes
Ingredients
Servings: People
Instructions
  1. Melt butter in pan. 5. Remove from heat and squeeze on lemon juice. Stir.
  2. Saute garlic in butter until it turns slightly brown.
  3. Add shrimp and saute until shrimp starts to turn pink
  4. Add wine. Stir well and continue cooking until shrimp is cooked.
  5. Remove from heat and squeeze on lemon juice. Stir.
  6. Stir in cream cheese, sour cream, parmasean, and 1 cup of the mozzarella. Reserve the 1/2 mozzarella for topping. Mix very well.
  7. Pour into oven safe baking dish - you will be serving it in this dish. I ran out of pretty oven safe dishes so I ended up using an
    Shrimp Scampi
  8. Sprinkle remaining mozzarella on top.
    Scampi
  9. Bake in 375 degree oven for 20 minutes or until cheese melts and starts turning brown.
  10. Serve warm with dipping bread.
Recipe Notes

You can substitute chicken stock for the white wine for a non-alcoholic version.

Be sure you use FRESH Parmesan Cheese, not the dried grated one that comes in a round shaker box.

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Spinach & Artichoke Bites

Spinach & Artichoke Bites

Spinach bites

Photo by Savvy Nana

Spinach & Artichoke Bites was a new addition to last year’s Thanksgiving Menu.  My family loved them!  They will be making a repeat appearance this year.

These Spinach & Artichoke Bites are super easy to make and they freeze well so you can make them in advance for large parties.  Just pop them in the oven to re-heat before serving.

In this recipe I used refrigerated crescent dough that I pressed into mini muffin tins.  An easier way would be to use frozen filo cups.  You can buy them at your local grocery store.  You’ll find them in the frozen section next to the frozen pie crusts.   That’s what we did for my mom’s 80th. Birthday Party!

If you’re going to be using filo cups you can make the filling ahead of time and store in the fridge until you’re ready to fill the cups.  I don’t recommend freezing the filling as it will get too watery.

Makes 24

Ingredients:

1 can refrigerated crescent dough – any brand will do

1 box frozen chopped spinach – thawed

2 large pieces marinated artichoke hearts – chopped

4 oz. cream cheese – softened

1 cup sour cream

1 cup shredded mozzarella cheese

cooking spray

Directions:

Coat mini muffin tins with cooking spray.

Roll out 1 section of crescent dough on a lightly floured surface.  Pinch seams together to make one large rectangular piece.

Cut dough into 12 squares using a pizza cutter.  They don’t have to be neat and perfect.

Press a dough square into the muffin tin.  Arrange it so that it covers at least a bit of the sides.  Don’t let the dough overflow out of the cup.  It doesn’t need to look perfect, but you should pinch any holes closed.

Drain the spinach and squeeze all the liquid out.  You can use a clean dish towel to squeeze liquid out.  Dump the thawed spinach onto a dish towel and twist the towel until no more liquid comes out.

Place into mixing bowl.

Add chopped artichoke hearts, cream cheese, sour cream, and mozzarella cheese to the spinach.  Mix very well.

Drop about a teaspoon of spinach mixture into the crescent dough shells.

Bake in 375 degree oven for 15-20 minutes or until crust turns golden brown.

Serve hot or cold.

To freeze place them in freezer bags.  Use parchment paper between layers.  Wrap sealed freezer bag in foil and place the whole thing in another freezer bag.  You can store this for about 3 months in the freezer.

Reheat frozen bites in 375 degree oven for 12-15 minutes.  I would not recommend reheating in the microwave, the crust will get soggy and the filling rubbery.

Spinach & Artichoke Bites
Print Recipe
A new twist on Spinach & Artichoke Dip. These tasty little bites are perfect for every event. They're just as yummy as the dip, but with out the mess. They look great on a buffet table too!
Servings Prep Time
24 Bites 30 Minutes
Cook Time
20 Minutes
Servings Prep Time
24 Bites 30 Minutes
Cook Time
20 Minutes
Spinach & Artichoke Bites
Print Recipe
A new twist on Spinach & Artichoke Dip. These tasty little bites are perfect for every event. They're just as yummy as the dip, but with out the mess. They look great on a buffet table too!
Servings Prep Time
24 Bites 30 Minutes
Cook Time
20 Minutes
Servings Prep Time
24 Bites 30 Minutes
Cook Time
20 Minutes
Ingredients
Servings: Bites
Instructions
Crescent Cups
  1. Coat mini muffin tins with cooking spray.
  2. Roll out 1 section of crescent dough on a lightly floured surface. Pinch seams together to make one large rectangular piece.
    dough
  3. Cut dough into 12 squares using a pizza cutter.
    dough
  4. They don't have to be neat and perfect.
    dough
  5. Press a dough square into the muffin tin. Arrange it so that it covers at least a bit of the sides. Don't let the dough overflow out of the cup. It doesn't need to look perfect, but you should pinch any holes closed.
    dough cups
Filling
  1. Drain the spinach and squeeze all the liquid out. You can use a clean dish towel to squeeze liquid out. Dump the thawed spinach onto a dish towel and twist the towel until no more liquid comes out. Place into mixing bowl.
  2. Add chopped artichoke hearts, cream cheese, sour cream, and mozzarella cheese to the spinach. Mix very well.
    Filling
  3. Drop about a teaspoon of spinach mixture into the crescent dough shells.
    Filled cup
  4. Bake in 375 degree oven for 15-20 minutes or until crust turns golden brown. Serve hot or cold.
Recipe Notes

To freeze place them in freezer bags.  Use parchment paper between layers.  Wrap sealed freezer bag in foil and place the whole thing in another freezer bag.  You can store this for about 3 months in the freezer.

Reheat frozen bites in 375 degree oven for 12-15 minutes.  I would not recommend reheating in the microwave, the crust will get soggy and the filling rubbery.

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Rock Your World with this Banana Chip Earthquake Cake!

Rock Your World with this Banana Chip Earthquake Cake!

12

 I recently started seeing pins of “Earthquake” Cakes on Pinterest.  They looked yummy!  I made me curious, what exactly is an “Earthquake” Cake?

I read descriptions about how delicious these cakes were and looked at recipes for various flavors.  The “original” seems to be a chocolate cake with shredded coconut and chopped pecans, sort of like a German Chocolate cake without the icing.  There was also a recipe for a pumpkin earthquake cake that I may try for Thanksgiving.

After looking at recipes and reading the raves people have posted about these cakes I gathered that the reason for the name is because the cake is made with a cream cheese concoction that will seep into the cake batter as it bakes.  This is what gives the top surface an uneven churned look, sort of like the sidewalk upheaval after a fairly strong earthquake.  This also results in the sweet gooey yumminess when you cut into the cake.  The name could also be due to the fact that this cake is so good it will rock your world!

I decided I should make one of these cakes, it quite easy.  But I didn’t want to make it using the recipes I found online, basically because my family does not like shredded coconut in anything, and think that pecans belong solely in their beloved Pecan Pie.  The pumpkin flavored cake wasn’t going to work for me either, the only one who likes anything pumpkin is my younger daughter and she lives in another state.  Besides, I was hungry for something with bananas and chocolate!

To make a long story short I made up my own version of the Earthquake cake.  It’s very simple to make using Duncan Hines Supreme Banana cake mix.  Instead of water I use sour cream for a moist rich cake.  The cream cheese mixture that’s layered on the cake batter seeps into the batter during baking resulting in a cake with a sweet gooey center that is oh so good!

Here’s my recipe, enjoy!

Ingredients:

1 Duncan Hines Supreme Banana Cake Mix
3 eggs
1/3 cup vegetable oil
1 cup sour cream – softened to room temp
1 stick of butter
1 package of cream cheese
1 cup white chocolate chips
1/2 cup semi-sweet chocolate chips
Cooking spray

Directions:

1.  Pre-heat oven to 350 degrees

2.  Generously spray a 9 x 13 baking pan with cooking spray

3.  Melt butter on the stovetop using a heavy saucepan.  You can melt it in the microwave as well, but I feel I have more control on the stovetop.

4.  Remove from heat and stir in softened cream cheese until it mostly melts.

5.  Stir in white chocolate chips. Chips don’t have to melt completely.  Set aside.

Earthquake Cake
6.  Put cake mix in a mixing bowl.  Add eggs, oil, and sour cream.  Mix until smooth.
7.  Spread cake batter evenly in oiled baking pan.
Earthquake Cake

8.  Drop dollops of the cream cheese mixture over the cake batter.  Make sure you get some around the edges.

Earthquake Cake

9.  Sprinkle chocolate chips over all.

Earthquake Cake

10.  Bake for 50 minutes.  Don’t over cook it, remove from oven after 50 minutes.  If you test the center with a toothpick the toothpick will not come out clean,  you might think the cake is not done, but it is, the center is supposed to be gooey.

Earthquake Cake

Serve warm or cold, it’s delicious either way.  My son loves it with a scoop of vanilla ice cream!

Rock Your World with this Banana Chip Earthquake Cake!
Print Recipe
Servings Prep Time
12 Pieces 20 Minutes
Cook Time
50 Minutes
Servings Prep Time
12 Pieces 20 Minutes
Cook Time
50 Minutes
Rock Your World with this Banana Chip Earthquake Cake!
Print Recipe
Servings Prep Time
12 Pieces 20 Minutes
Cook Time
50 Minutes
Servings Prep Time
12 Pieces 20 Minutes
Cook Time
50 Minutes
Ingredients
Servings: Pieces
Instructions
  1. Pre-heat oven to 350 degrees
  2. Generously spray a 9 x 13 baking pan with cooking spray
  3. Melt butter on the stovetop using a heavy saucepan. You can melt it in the microwave as well, but I feel I have more control on the stovetop.
  4. Remove from heat and stir in softened cream cheese until it mostly melts.
  5. Stir in white chocolate chips. Chips don't have to melt completely. Set aside.
  6. Put cake mix in a mixing bowl. Add eggs, oil, and sour cream. Mix until smooth.
  7. Spread cake batter evenly in oiled baking pan.
  8. Drop dollops of the cream cheese mixture over the cake batter. Make sure you get some around the edges.
  9. Sprinkle chocolate chips over all.
  10. Bake for 50 minutes. Don't over cook it, remove from oven after 50 minutes. If you test the center with a toothpick the toothpick will not come out clean, you might think the cake is not done, but it is, the center is supposed to be gooey.
  11. Serve warm or cold, it's delicious either way. My son loves it with a scoop of vanilla ice cream!
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Frito Pie Casserole

Frito Pie Casserole

Frito Pie Casserole

After my grandchildren’s birthday party I found myself with a box full of single serve chips, mostly Fritos.  Clearly this corn chip was not a guest favorite, it’s not exactly one of my favorites either.

I didn’t want to waste the chips so I decided to incorporate them in a recipe or two, I do have plenty of them.  I remembered hearing about Frito Pies.  I’ve never had it and didn’t really know how to make it, but how hard could it be?

I tossed the ingredients together and came up with this casserole that my family loves.  It’s going to be part of our meals from now on, I guess we’ll need more Fritos!

You can serve it as a meal with a green salad, fill a tortilla with it for a burrito, or even use it as a dip!  The great part is you can make it ahead of time and pop it in the oven when you’re ready.

Ingredients:

1 lb. ground beef
1 tbls. chili powder
2 tbls. garlic powder
1 tsp. crushed red peppers (optional if you want it a bit spicy)
1 can black beans
1/2 cup salsa (mild, medium, or hot)
1/2 cup sour cream
2 cups shredded cheddar & monteray jack cheese mix
2-3 cups Fritos corn chips or any other brand corn chips

Frito Pie Casserole

1.  Cook beef until crumbly, add chili powder, garlic powder, crushed peppers to meat as you cook it.

2.  Drain black beans and add to meat.  Cook for 2 minutes more.

3.  Place beef mixture into a mixing bowl stir in salsa, sour cream, and 1 cup shredded cheese.

4.  Spread a layer of chips on the bottom of an oven safe baking dish.

5.  Spoon beef mixture over the chips.

6.  Sprinkle remaining chips and cheese on top.

7.  Bake in 350 degree oven for 10-15 minutes or until the cheese melts.

If you are preparing this ahead of time stop at step 6, cover and refrigerate until ready to use.
Sprinkle the chips and cheese on it when you’re ready to bake it.

Frito Pie Casserole
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Frito Pie Casserole
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Ingredients
Servings:
Instructions
  1. Cook beef until crumbly, add chili powder, garlic powder, crushed peppers to meat as you cook it.
  2. Drain black beans and add to meat. Cook for 2 minutes more.
  3. Place beef mixture into a mixing bowl stir in salsa, sour cream, and 1 cup shredded cheese.
  4. Spread a layer of chips on the bottom of an oven safe baking dish.
  5. Spoon beef mixture over the chips.
  6. Sprinkle remaining chips and cheese on top.
  7. Bake in 350 degree oven for 10-15 minutes or until the cheese melts.
  8. If you are preparing this ahead of time stop at step 6, cover and refrigerate until ready to use. Sprinkle the chips and cheese on it when you're ready to bake it.
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Mushroom Chicken

Mushroom Chicken

Mushroom ChickenThis chicken recipe is a family favorite.  I got the recipe from a dear friend and have been making it for years.  The original recipe is really easy, you put all the ingredients in a baking pan and bake until the chicken is done; it uses bone in chicken thighs.                                                                                            The other day I found frozen chicken breast tenderloins on sale at my neighborhood market and decided to use it instead of chicken thighs.  I didn’t want to bake it because I’ve found that baking the tenderloins dries them up and they end up hard and chewy, kind of like jerky.
I sauteed them and tweaked the recipe a bit.  I ended up with a delicious new dish!  The sauce is so creamy and the chicken tender. I served it with steamed rice, but it can be served with egg noodles or potatoes.   My husband loves it!  It’s very easy to make and I’m sure I’ll be making it again soon.   Here’s the recipe, I hope your family loves it too!
Mushroom Chicken
Serves 3
Ingredients:
10 pieces Chicken Breast Tenderloins – thawed
2 tbls. Olive Oil
1 tbls. butter
1 tbls. minced garlic
1 cup sliced fresh mushrooms
1 tsp. paprika
1 can Condensed Cream of Mushroom Soup
1 cup Chicken Broth
1 cup sour cream
Mushroom Chicken

Directions:

1.  Heat Olive Oil in a deep sautee pan.  Add butter and let it melt.

2.  Sautee garlic until it starts to turn golden brown.  Add chicken.

3.  Cook both sides of chicken until it’s browned.  Season with paprika.

4.  Add sliced mushrooms.  Cook until mushrooms are tender and browned.

5.  Add Cream of Mushroom and chicken broth.  Stir well.

6.  Simmer on medium heat for 10 minutes or until chicken is cooked thru.

7.  Remove from heat and stir in sour cream.

8.  Sprinkle with more paprika if desired and serve.

Mushroom Chicken
Print Recipe
Servings Prep Time
3 Servings 10 Minutes
Cook Time
20 Minutes
Servings Prep Time
3 Servings 10 Minutes
Cook Time
20 Minutes
Mushroom Chicken
Print Recipe
Servings Prep Time
3 Servings 10 Minutes
Cook Time
20 Minutes
Servings Prep Time
3 Servings 10 Minutes
Cook Time
20 Minutes
Ingredients
Servings: Servings
Instructions
  1. Heat Olive Oil in a deep sautee pan. Add butter and let it melt.
  2. Sautee garlic until it starts to turn golden brown. Add chicken.
  3. Cook both sides of chicken until it's browned. Season with paprika.
  4. Add sliced mushrooms. Cook until mushrooms are tender and browned.
  5. Add Cream of Mushroom and chicken broth. Stir well.
  6. Simmer on medium heat for 10 minutes or until chicken is cooked thru.
  7. Remove from heat and stir in sour cream.
  8. Sprinkle with more paprika if desired and serve.
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