Published by:
Carlise (Carla) Shepperd on 5th Jun 2009 |
View all blogs by
Carlise (Carla) Shepperd
Cheddar and Ham
Crescents
|
|
Ingredients
|
1
|
(8-oz.)
pkg. refrigerated crescent rolls
|
|
2
|
(3-oz.)
pkg. cream cheese, softened
|
|
3/4
|
Cup finely
shredded sharp Cheddar cheese
|
|
2
|
Tbsp. milk,
divided
|
|
1
|
Tbsp.
finely chopped onion
|
|
1/2
|
Tsp.
seasoned pepper blend
|
|
3
|
Slices
Canadian bacon, crisp-cooked and
diced
|
|
2
|
Tbsp.
finely shredded sharp Cheddar cheese
|
|
|
|
Directions
|
Preheat
oven to 375°F. Line 2 baking sheets with
foil; grease foil and set baking sheets
aside.
|
|
Unroll
crescent rolls; do not separate. On lightly
floured surface roll dough to 12x10-inch
rectangle. Using pizza cutter or sharp
knife, cut dough crosswise into fourths and
then lengthwise into thirds to make 12
rectangles. Cut each rectangle diagonally
into 2 triangles.
|
|
For
filling, in medium bowl beat cream cheese
with electric mixer until smooth. Beat in
3/4 cup Cheddar cheese, 1 tablespoon of the
milk, onion and seasoned pepper until
combined. Stir in chopped Canadian
bacon.
|
|
Spoon 1
well-rounded teaspoon of filling onto wide
end of each triangle. Roll up around
filling, starting from wide end. Arrange on
prepared baking sheets. Brush with
remaining 1 tablespoon milk. Sprinkle with
2 tablespoons cheese.
|
|
Bake 12 to
15 minutes or until golden. Serve
warm.
|
|
Bacon-Wrapped
Shrimp with Dipping Sauce
|
|
|
Ingredients
|
12
|
Slices
bacon
|
|
24
|
Jumbo (11
to 15 count) shrimp, peeled, deveined (24
shrimp = 2 lb)
|
|
1
|
Tbsp.
Blue
Bonnet®-stick
|
|
2
|
Cloves
garlic, minced
|
|
1/2
|
Cup
Hunt's® Tomato
Sauce
|
|
1/3
|
Cup steak
sauce
|
|
1/4
|
Tsp. hot
pepper sauce
|
|
|
|
Directions
|
|
Heat large
skillet over medium-high heat. Add 4 bacon
slices; cook 3 minutes, or just until
partially cooked. Drain. Repeat with
remaining bacon.
|
|
|
Cut each
bacon slice in half. Wrap 1 bacon piece
around each shrimp; secure with wooden
pick. Return to same skillet. Cook 8
minutes, or until shrimp turn pink and
bacon is crisp, turning after 4
minutes.
|
|
|
Place Blue
Bonnet and garlic in small saucepan; cook
over medium heat 15 seconds, stirring
constantly. Add tomato sauce, steak sauce
and hot pepper sauce; mix well. Reduce heat
to medium-low; simmer 5 minutes, stirring
occasionally. Serve warm with the
shrimp.
|
|
Beef Pastry
Bites
|
|
|
Ingredients
|
1
|
Lb. beef
tenderloin
|
|
3
|
Tbsp. butter or
margarine
|
|
2/3
|
Cup finely chopped
onion
|
|
12
|
Oz. finely chopped
fresh mushrooms
|
|
1
|
Tsp. dried
marjoram
|
|
1/2
|
Tsp. salt
|
|
1/4
|
Tsp. pepper
|
|
2
|
Sheets frozen puff
pastry (17.3-oz. pkg.), thawed according to package
directions
|
|
|
|
Directions
|
|
Preheat oven to
425°F. Cut tenderloin lengthwise into 8 strips
(each about 1x1x6 inches). Sprinkle beef lightly
with salt and pepper to taste, if desired. Cut each
strip crosswise into 3 strips. Place on rack in
broiler pan. Roast 15 minutes or until internal
temperature registers 145°F. Transfer beef to
platter and refrigerate at least 30 minutes to cool
completely. Reduce oven temperature to
400°F.
|
|
|
Meanwhile, melt
butter over medium heat in large skillet. Add
onion, mushrooms, marjoram, salt and pepper,
stirring until mushrooms are tender and liquid is
evaporated. Cool slightly.
|
|
|
Lightly roll each
sheet puff pastry to 12x16-inch rectangles. Cut
each piece beef lengthwise into 2 pieces. With
sharp knife, cut each pastry sheet into 24 pieces.
Spread about 1 teaspoon mushroom mixture on each
piece, leaving about 1/4 inch on edges. Top with
piece of beef. Bring edges up to enclose beef,
pinching edges to seal pastry.
|
|
|
Bake 18 to 22
minutes or until golden brown.
courtesy of
Walmart.com
|
|
1 Comment
Click here to sign up now.