With the smell of fall in the air and the sounds of whistles coming from the field, it must be tailgating season. So heat up your grills for this recipe, it combines two tailgate favorites: easy and tasty. For other recipes like this click on The Yummy Button and follow the link to themenumanager.net
Crab Spread
You can substitute small cooked shrimp, artificial crabmeat, or smoked salmon for the crabmeat in this delicious recipe.
6 oz. can crabmeat, drained and picked over
1/4 cup mayonnaise
3 Tbsp. finely chopped pecans
1 tsp.. horseradish
Crackers or pita chips
Leftover Shrimp- Fajitas
GFS- Seasoned and Cut Pepper and Onion strips
Leftover Shrimp
Flour Tortillas
2 T olive oil
On medium high heat add peppers and onions to heated olive oil in pan. Saute for 4-5 minutes until heated through, then toss in leftover shrimp and toss until heated through. Serve on a warm flour tortilla and top with sour cream. Enjoy.
Cream Cheese Frosted Sugar Cookies
GFS Sugar cut-out cookies
Bake as directed
A variety of sprinkles
1 stick of butter or margarine
4 cups of powdered sugar
1 tsp of vanilla
In a bowl combine cream cheese and butter and mix until smooth. Add 1 cup at a time of powdered sugar, continue mixing until well blended. Add vanilla until mixed thoroughly.
Frost cookies and decorate.
Raspberry Filled Chocolate Cups
1 box of GFS chocolate cups
2 8 oz. packages of cream cheese, softened 1 8 oz. container of whipped topping
¾ cup of sugar.
2 ½ pints of raspberries
In a mixer blend together cream cheese and cool whip, slowly pour in sugar and mix until well blended. Add 1 of the packages of raspberries and blend on low until mixture is smooth. Pour mixture into a piping bag and pipe into chocolate cups until mixture is at least 1 inch above the rim of the chocolate cup. Top each one with a fresh raspberry, making sure you have a couple of raspberries left over for yourself, ha ha.
Kelly A. Biggs
Owner of
www.themenumanager.net
4983 Eastman Ave. Midland, MI 48640
989-835-FOOD
Crab Spread
You can substitute small cooked shrimp, artificial crabmeat, or smoked salmon for the crabmeat in this delicious recipe.
Ingredients:
8 oz. pkg. cream cheese, softened6 oz. can crabmeat, drained and picked over
1/4 cup mayonnaise
3 Tbsp. finely chopped pecans
1 tsp.. horseradish
Crackers or pita chips
Preparation:
Combine all ingredients and mix well. Chill several hours to blend flavors. 1-1/2 cups or 24 servingsLeftover Shrimp- Fajitas
GFS- Seasoned and Cut Pepper and Onion strips
Leftover Shrimp
Flour Tortillas
2 T olive oil
On medium high heat add peppers and onions to heated olive oil in pan. Saute for 4-5 minutes until heated through, then toss in leftover shrimp and toss until heated through. Serve on a warm flour tortilla and top with sour cream. Enjoy.
Cream Cheese Frosted Sugar Cookies
GFS Sugar cut-out cookies
Bake as directed
A variety of sprinkles
Fosting
1 8 oz. brick of cream cheese, softened1 stick of butter or margarine
4 cups of powdered sugar
1 tsp of vanilla
In a bowl combine cream cheese and butter and mix until smooth. Add 1 cup at a time of powdered sugar, continue mixing until well blended. Add vanilla until mixed thoroughly.
Frost cookies and decorate.
Raspberry Filled Chocolate Cups
1 box of GFS chocolate cups
2 8 oz. packages of cream cheese, softened 1 8 oz. container of whipped topping
¾ cup of sugar.
2 ½ pints of raspberries
In a mixer blend together cream cheese and cool whip, slowly pour in sugar and mix until well blended. Add 1 of the packages of raspberries and blend on low until mixture is smooth. Pour mixture into a piping bag and pipe into chocolate cups until mixture is at least 1 inch above the rim of the chocolate cup. Top each one with a fresh raspberry, making sure you have a couple of raspberries left over for yourself, ha ha.
Kelly A. Biggs
Owner of
www.themenumanager.net
4983 Eastman Ave. Midland, MI 48640
989-835-FOOD
