1 small can of tomato soup
1 Large Pack (8oz) of Philadelphia cream cheese
Cooked shrimp (about 3 dozen)
½ cup celery
½ cup green onions
1 cup of mayo
2 packs of unflavored gelatin
¼ cup of water
Note: I use a food processor to chop the shrimp, celery & green onions
Heat soup until it starts to boil, add cream cheese, and stir until the cream cheese dissolves. Cool for a few minutes, add shrimp,celery,onions & mayo, mix well. Mix the ¼ cup of water to the 2 packs of gelatin, then add to the rest of the ingredients, mix well. Chill for 3hours
This recipe exchange has been entertaining. I keep getting recipes from people I’m not sure I know. This one is from someone my dad know.
2 cups mayonnaise
3 cups shredded sharp cheddar cheese
1 bunch of green onions, cut up (green part only)
1 bag of bacon bits
almonds, as many as you’d like for topping
Mix mayo, cheese, onion and bacon together. Spread mixture in pie plate. Toast almonds in dry skillet (watch them, they brown quickly) and sprinkle over top of mixture.
Crackers to use – triscuit or Keebler wheat crackers.
1 spray(s) cooking spray
36 item(s) wonton wrapper(s), 3 1/2-inches square each
1 small onion(s), finely chopped
1 cup(s) fat-free egg substitute
1 1/2 cup(s) fat-free evaporated milk
1/2 cup(s) low-fat shredded cheddar cheese
4 slice(s) cooked crisp turkey bacon, crumbled
Preheat oven to 350ºF. Coat 36 miniature muffin cups with cooking spray.
Gently press 1 wonton wrapper into each muffin cup allowing ends to extend above cups. Spray edges of wrappers with cooking spray; set aside.
Meanwhile, in a small skillet, stir-fry onion over medium-high heat until tender, about 3 minutes. Remove from heat and set aside.
In a large mixing bowl, whisk together egg substitute, milk and cheese. Stir in bacon and onion until well combined. Fill each wonton wrapper with about 1 tablespoon of filling mixture.
Bake until quiche mixture is set and edges of wrappers are lightly browned, about 20 minutes. Yields 2 quiches per serving. 18 servings. 3points per serving
2 large cans of whole kernel sweet corn, drained
1 chopped purple onion
1 chopped green bell pepper
1 chopped red bell pepper
1 cup Helmann’s Mayonnaise
1 bag grated cheese (I like Colby & Cheddar)
1 bag of original (small) Fritos — regular or chili-flavored
Combine the corn, chopped vegetables, mayo & cheese in a bowl and toss until mayo is distributed evenly. Right before serving, add the Fritos and toss lightly. If you make it ahead of time, refrigerate, and then add the Fritos right before serving so they will be crunchy.
1 cream cheese
1 bag Mozzarella cheese
1 can Pizza Sauce
Let cream cheese stand at room temp. then spread it into a 9×9 pan or a round pan. Top cream cheese with 1/2 bag Mozzarella cheese. Sprinkle Italian Seasoning on top of cheese. Pour can of sauce on top. Top sauce with remaining bag of Mozzarella cheese.
Bake 350 for 10mins. or until melted