Cocktail Sauce

One of my holiday treats is to buy shrimp. I don't do anything special to it...I just buy it already cooked, deveined, peeled and all that and simply dip it in cocktail sauce and eat it. Truly one of the simple pleasures in life! Well if you like shrimp it is. ;) Anyway, the cocktail sauce that came with the shrimp platters I bought was absolutely nasty and we had company coming over. So I sent DH to the store for cocktail sauce. Not always an easy thing when you also have to make sure whatever you buy is gluten free. While DH and DD were at the store looking at the few varieties available, a woman leaned over to DH and conspiratorially whispered "I never buy it anymore. Homemade is sooo much better". So she proceeded to tell them how to make it and they bought the supplies (along with a bottle of storebought sauce just in case).

Well we tried her recipe and I wish I knew who she was so I could thank her. I am in love! LOL I don't have any real measurements so it's something you'll have to play around with.

Ketchup (I think I used about a cup)
Lemon Juice ( I used 2 caps full, from a 32 oz bottle)
Horseradish to taste

Just mix it all together and if you want it zestier, simply add a little more horseradish. Incredibly simple with stunning, taste bud pleasing results. Now I have to figure out what to do with the bottle of store bought cocktail sauce because it just doesn't even compare. LOL

Artichoke Dip

I tasted this yummy dip at a Christmas party and just had to have the recipe. DH & I love artichoke dip & I especially love spinach artichoke dip. Yup, you can add spinach to this too. Yum!

1 can artichokes
1 can diced green chiles
1 (2 0z) jar pimentos
1 1/2 cups light mayo
8 oz. monterrey jack cheese, divided
1/2 cup fresh shredded parmesan cheese
spinach - steamed, cooled, and excess water removed (spinach is optional)

Mix all ingredients together, using only half of the monterrey jack cheese. Place in a baking dish and top with remaining cheese. Bake at 325 degrees for 45 minutes. Serve warm with veggies, crackers, or tortilla chips for dipping.

Pao de Queijo

Brazilian cheese bread. It is so very yummy. I got this recipe from Patrick & Heather. So Heather, if I have any of the recipe wrong, please be sure and correct me! I have it written down on a scrap of paper and I haven't made it in forever because I haven't been able to find povilho azedo. LOL

3/4 cup oil
1 cup milk
1 egg
1/2 teaspoon salt
5-6 Tablespoons Parmesan cheese

Blend for one minute. Add 2 cups povilho azedo (sour starch) a little at a time. Once blended, pour into a mini-muffin tin. Bake at 350 degrees for 12-15 minutes. Do not overcook.

I haven't made this in forever, but it is one of the yummiest foods!

Denise's Cheeseball

I remember watching Denise make this cheeseball many times for the holidays, not only when we were growing up, but after we had families of our own. I finally asked her for the recipe and now we make it for the holidays, game nights, and sometimes just because. :)

16 oz. cream cheese
4 oz. velveeta
very finely chopped green onion
1-2 teaspoons mustard
Bon Appetit Spice
Pecans or walnuts, finely chopped

Mix cream cheese and velveeta until well blended. Add mustard and the Bon Appetit spice and green onion. Shape into a ball and roll in the chopped nuts.

Denise, you can correct me if I left anything out. :) I've made a couple of changes to it over the years that my family likes. I can't find Bon Appetit spice, so I use Mrs. Dash instead. Rather than regular yellow mustard I like to use stone ground mustard. My family prefers it without the nuts so we simply scoop it into a dip bowl. Also, if you are a fan of seafood, one of our favorite things to add to it is shredded imitation crab. I usually have to make one batch with crab and one without and either way it gets gobbled up fast!