Shrimp Spread

• 3 8oz packages of cream cheese
• 1 can tomato soup (zesty tomato soup is great if you can find it otherwise a few dashes of Tabasco, to taste, will zest it up for you)
• 3-4 cans tiny broken shrimp or 1-2 cups frozen salad shrimp thawed works as well
• 1/2 cup minced onions
• 1 teaspoon season salt
• 1 teaspoon celery salt
• 1 1/2 teaspoon Worcestershire sauce

In a medium sauce pan, with the burner set to low, melt cream cheese and tomato soup stirring until well combined and smooth - do not let this sit or it will burn. Once the consistency is smooth mix in remaining ingredients. Pour into serving container (or air tight container if making in advance) and allow to cool completely in refrigerator (This will keep up to a week).  Serve on crackers or baguettes. 

Mock Baby Ruth Bars

• 4 cups oatmeal
• 1 cup brown sugar
• 1/2 cup lite corn syrup
• 2/3 cup melted butter
• 1 6oz package chocolate chips 
• 2/3 cup crunchy peanut butter (smooth works too)

Preheat oven to 350ºF.
Mix first 4 ingredients together well. Press into a sprayed 9"x13" pan.
Bake for 10 minutes.

In the mean time Melt chocolate chips and peanut butter in small sauce pan, over low heat, stirring constantly. Pour over the top of baked oatmeal mixture.  Let cool. Cut into small squares.  These are very sweet!

Mexican Wedding Cakes

• 1 Cup Butter (no substitutes)
• 1/2 Cup Powdered Sugar
• 1/4 teaspoon Salt
• 1 teaspoon Vanilla
• 2 Cups all purpose flour
• extra powdered sugar to coat warm cookies after baking

Preheat oven to 400F.
Cream butter. Add powdered sugar gradually to butter. Blend in salt and vanilla. Slowly add flour blend until incorporated. Chill in refrigerator for 1 hour.  Roll into 1" balls (about 1 teaspoon dough). Form crescents from balls if you wish.  Bake on parchment lined pan for about 10 minutes or until the bottom edge just turns golden brown. Remove from baking sheet. Cool 10 minutes. Roll in powdered sugar.

Chicken Cordon Bleu Casserole

3-4 boneless, skinless chicken breasts cooked (I like them poached)
1/4 pound cooked ham cut into bite sized pieces
6-8 slices baby swiss cheese
1 can cream of chicken herb soup
1 cup panko or shredded stuffing
6 Tablespoons butter
1/4 teaspoon season salt
1 teaspoon dry parsley flakes


Preheat oven to 350º F

Spray an oval casserole dish (or 9x13 pan) with cooking spray. Cut cooked chicken breasts into bite sized pieces and place in bottom of dish. Cut ham into bite sized pieces tossing them on top of the chicken in the same dish.  Top chicken and ham completely with cheese slices.  Spoon soup over the top of everything spreading it to the edges.  Melt butter in microwave toss panko crumbs and seasonings together until well coated with butter. Sprinkle topping over casserole.  Bake 45 minutes at 350º F.  Remove and let cool 10 - 15 minutes.  Serve