- 1 (14oz) package coleslaw mix
- 3/4 cup mayonnaise
- 1/3 cup sour cream
- 1/4 cup sugar
- 3/4 teaspoon seasoned salt
- 1/2 teaspoon ground mustard
- 1/4 teaspoon celery Salt
Shaarilla's Kitchen: Cooking like love, should be entered into with abandon or not at all.
Creamy Cole Slaw
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)
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
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.