St. Patty's Party Spread

Roasted Shrimp Cocktail

• 1 pound shrimp, peeled and deveined, tails in tact
• Olive oil
• Salt & Freshly ground black pepper
• 1/2 cup Heinz chili sauce
• 1/2 cup Ketchup
• 3 tbsp. prepared horseradish
• 2 tsp. freshly squeezed lemon juice
• 1/2 tsp. Worcestershire sauce
• 1/2 tsp. hot sauce

Preheat oven to 400 F.

Place the shrimp on a baking sheet, drizzle with olive oil and season with salt & pepper. Toss the shrimp and spread them out in one layer. Roast for 8 minutes, until pink and firm.

For the sauce, combine the chili sauce, ketchup, horseradish, lemon juice, Worcestershire sauce and hot sauce.

Serve 3 shrimp in each individual cup with a teaspoon of the sauce.

Spinach Dip Tartlets

• 1 - 10 oz. package frozen chopped spinach , thawed and drained well
• 1 - 14 oz. can artichoke hearts in water, drained and chopped
• 1 - 8 oz. container reduced fat cream cheese, room temperature
• 1/4 cup fat free sour cream
• 1/4 cup low fat mayonnaise
• 1/4 cup grated Parmesan cheese
• 1/4 tsp. salt
• 1/4 tsp. cayenne pepper
• shaved Parmesan, for serving
• frozen phillo dough tartlet shells, thawed

Combine first 8 ingredients, down to cayenne, mix together well.  Put a tablespoon of dip into each tartlet shell.  Place a piece of shaved Parmesan onto each filled tartlet.  This makes enough to fill 75 tartlets.

Stuffed Mushrooms

• 1 - 8 oz. package reduced fat cream cheese, room temperature
• 1 - 16 oz. package Jimmy Dean Hot Pork Sausage
• 3 packs button mushrooms

Preheat oven to 350F.

Cook sausage in skillet until browned and drain fat.  Return to the hot skillet and add the softened cream cheese, stirring often to mix well.  Let cool.

Clean and de-stem the mushrooms and stuff the cavity with the sausage cream cheese mixture.  Bake for 30-40 minutes, until browned on top.  This makes enough to stuff 40-50 mushrooms.

The BEST Bean and Cheese Dip!

• 1 - 15 oz. can Spicy Jalapeno Refried Beans
• 1 - 15 oz. can Chili Beans, undrained
• 1 - 10 oz. can Rotel tomatoes, undrained
• 1 - 8 oz. package Velveeta cheese
• Tortilla chips

In a large saucepan, combine refried beans, undrained chili beans, undrained tomatoes, and Velveeta.  Heat over medium-low heat until cheese melts and it all melds together, stirring frequently.  Transfer to a small crock pot or fondue pot.  Serve with chips.

Piggies in their Blankets

• 2 - 8 oz. cans Pillsbury crescent dinner rolls
• 2 - 14 oz. packages Hillshire Farm Turkey Lit'l Smokies (you will have leftover)

Preheat oven to 375 F.

Unroll both cans of dough.  Separate the triangles. Cut each large triangle into 3 narrow triangles.

Roll each sausage up in the dough and place on an ungreased cookie sheet.

Bake 15-20 minutes, until golden brown.  Serve warm.

 

Deviled Eggs

• Hard boiled eggs
• Low fat mayonnaise
• Dijon Mustard
• Paprika

Peel eggs and slice each egg lengthwise down the middle.  Using a small spoon, remove the yolks from both halves and put into a bowl.  Set the whites on a plate or deviled egg dish.

 

Using a fork, mash all of the yolks up until they are almost creamy.  Add mayonnaise to make them really creamy and then add Dijon, to taste.  Fill each white with the creamy yolk mixture.  Sprinkle each egg with paprika.

 

 

Individual 7 Layer Dip

• 1 - 15 oz. cans Spicy Jalapeno Refried Beans
• 2 cups homemade guacamole
• 1 - 8 oz. container fat free Sour Cream
• 2 cups pico de gallo
• 1 cup shredded cheddar cheese
• 2 Roma tomatoes, diced
• 1 - 14 oz. can sliced black olives

Using a long, small spoon,  layer each individual plastic cup with refried beans, guacamole, sour cream and pico de gallo.  Sprinkle each cup with shredded cheese, diced tomatoes and black olives.  Makes 12-15 cups.

Antipasto Platter

• Salami, rolled and secured with toothpicks
• Mortadella, cut in half, rolled and secured with toothpicks
• Marinated Mozzarella balls
• Baby cherry tomatoes
• Mozzarella, Prosciutto and Basil roll, sliced