Happy Easter! Bunny Bowl Appetizer

Bunny Bowl

Happy Easter!   Here is a quick and easy way to add the Easter spirit to your dips!   

I used a bread bowl which I scooped out and flipped over for the face.   I then used the two ends of a  baguette for the ears.   The eyes and nose are black olives, the whiskers are celery sticks, and the mouth is made from red pepper.   

Fill with the dip of your choice, and enjoy!  

I will be filling mine with spinach dip.  Below is the recipe I used for the dip.   Happy Easter! 

Ingredients

1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
1 container (16 oz.) sour cream
1 cup mayonnaise
1 package Knorr Vegetable recipe mix
1 can (8 oz.) water chestnuts, drained and chopped 

Oreo Cookie Pie

1 pkg. Oreo cookies
1 c. butter, unsalted
1 c. powdered sugar
8 oz. softened cream cheese
24 oz. Cool Whip (2, 12 oz. pkg.) defrost for recipe
2 sm. (3 oz.) boxes instant chocolate fudge pudding or instant reg. chocolate pudding
2 c. milk

 

Crush Oreo cookies. Put small amount of crumbs aside (2-3 tablespoons). Melt butter and mix with remainder of crumbs. Spread on bottom of 13 x 9 x 2 inch glass pan, packing lightly to form crust.

 Combine soften cream cheese, 12 ounces Cool Whip and sugar. Mix until spreading consistency. Spread over crust.

 

Combine pudding mix with 2 cups milk. Do not let pudding become too thick. Spread over last layer.

 

Sprinkle with reserved cookie crumbs.

 

Refrigerate to store. Serves 15. And ENJOY! 

Shrimp Tacos

 Ingredients

2 tablespoons of lime juice                                                                              

2 tablespoons of plain Greek yogurt (or you can use sour cream)     

2 tablespoons of mayo                                                                   

kosher salt and black pepper

1/4 cup (8 oz of cabbage- can use the coleslaw bags or cut fresh cabbage)                                                                      

1 cup of corn                                                                         

1 jalapeno seeded and chopped 

1 pound of shrimp steamed at the food store with old bay

8 small flour tortillas, warmed

1 avocado

In large bowl mix lime juice, yogurt, mayo, salt and pepper. Mix together.

Then add in cabbage, corn, jalapeno.   Mixture below.

Warm up tortilla shell.  Add peeled shrimp, cabbage mixture, sliced avocado and ENJOY!  

"Homemade" Salsa

One of our friends brought this to a BBQ and it was just too good for me not to share. 

Ingredients

1 can of Newmans Salsa (Black Bean & Corn)

2 tomatoes

1/2 red onion

Cilantro (to taste preference)

Garlic Salt (to taste preference)

Pepper (to taste preference)

Mix all in one bowl and serve.  It's that easy. 

Compliments to J.B for inventing this one.  

SHRIMP AND CREAM CHEESE APPETIZER

Ingredients

Cold Cooked Shrimp

One Package of Cream Cheese (softened)

1 TBSP of franks hot sauce

1 TBSP of Worcestershire Sauce

Cherry or regular Tomatoes

Chives

Put Cream Cheese in mixing bowl and mix in franks hot sauce and of Worcestershire Sauce.  Spread mix on the bottom of your serving tray.  Cut up half the shrimp and the tomatoes and lay randomly on top of the cream cheese mix.  Add cut chives on top.  Lay the rest of the shrimp around the edges for dipping and decorations. 

-Use Crackers to dip, and enjoy! 

Off to a BBQ in the city!   (this was B.T.B- Before the Burbs)

*Thank you Momma Buerkel for introducing this fabulous App to me down the beach!

p.s- Happy Birthday Brother Kevin!