Shrimp and Salmon Spread (Kendal Jones)

Ingredients:

• 1 - 8oz. block low fat cream cheese
• 3 tbsp light mayo
• 1 lb. boiled shrimp (peeled and chopped)
• 1 - 6oz. can boneless/skinless prime salmon (drained)
• juice of 1/2 lemon
• 3-4 dashes of Tabasco
• Old Bay seasoning (1 tsp. or to taste)
• 1 tsp. Dill

Directions:

Whip cream cheese, mayo and lemon juice with hand mixer until fluffy.  Add salmon, blend completely.  Stir in chopped shrimp and seasoning.  Chill for at least an hour.  Serve with crackers or crostini.

Kahlua Balls (Suzanne Vest)

Ingredients:

• 2 1/2 cups Oreo cookies, crushed
• 1 cup nuts, chopped fine.
• 1 cup powdered sugar
• 1/3 cup Kahlua
• 2 tbsp dark corn syrup
• powdered sugar for coating

Directions:

Combine crushed Oreos, nuts and powdered sugar in a large bowl.  Add Kahlúa and corn syrup, mix well.  Shape into 1-inch balls and roll in powdered sugar.  Place in air-tight container and chill overnight.  Enjoy!

Seafood Pot Pie (Amanda Russell)

Serves: 4-5

Ingredients:

• 1 lb. peeled large white shrimp
• 1 lb. scallops
• 1 1/2 cups chopped yellow onion (1 large onion)
• 2 or 3 medium diced potatoes
• 1/4 lb. unsalted butter
• 1/2 cup all-purpose flour
• 2 cups clam stock
• 2 tbsp good white wine
• 1 1/2 tsp kosher salt
• 3/4 tsp freshly ground black pepper
• 3 tbsp heavy cream
• 3/4 lb cooked fresh lobster meat
• 1 1/2 cups frozen peas (not "baby" peas)
• 1 1/2 cups chopped carrots
• 1/2 cup minced flat-leaf parsley
• 1 sheet frozen puff pastry

Directions:

Saute the onions and carrots with the butter in a large saute pan on medium heat until the onions are translucent, 10 to 15 minutes. Add the flour and cook on low heat for 3 more minutes, stirring occasionally. Slowly add the stock, wine, salt, and pepper and simmer for 5 more minutes. Add the heavy cream.

Cut the shrimp and scallops into medium-sized cubes. Place the seafood, potatoes, frozen peas, and parsley in a bowl (there is no need to defrost the vegetables). Pour the sauce over the mixture and check the seasonings. Set aside.
 
Preheat the oven to 375 degrees F.


Fill bowl with the lobster mixture, and top with the puff pastry crust. Crimp the crust and brush with the egg wash. Make 4 or 5 slashes in the top crust and bake for 1 hour and 15 minutes, or until the top is golden brown and the filling is bubbling hot.

Cherry Cheese Pie (Cathy Elkins)

Ingredients:

• 1 - 9 inch graham cracker crumb crust
• 1 - 8 oz. package of softened cream cheese
• 1 - 14 oz. can Eagle brand sweetened condensed milk.
• 1/3 cup lemon juice
• 1 tsp vanilla extract
• 1 - 21 oz. can cherry pie filling, chilled

Directions:

In large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into prepared crust.

Chill for three hours or until set.

Top with desired amount of pie filling before serving. Refrigerate leftovers.

Dale's Cheese Ball (Amy Brown)

Ingredients:

• 2 - 8oz. cream cheese (soften)
• 4 oz. finely chopped ham
• 5 finely chopped green onions
• 1/2 tsp popcorn seasoning
• 1/2 tsp Worchestershire sauce
• finely chopped pecans

Directions:

Mix cream cheese, ham, green onions, popcorn seasoning and Worchestershire sauce together. Roll into a ball then roll pecans over cheese ball. Refrigerate for an hour and enjoy!

This was my uncle's cheese ball recipe so in memory of him we named it after him.

Perfect Crepes (Steve Mitchell)

Makes 20-24 crepes

Ingredients:

• 2 cups plain flour
• 1 tbsp sugar
• 14 oz. milk
• 3 eggs
• 1 1/2 tbsps melted butter

Directions:

Sift the flour, sugar and salt together.

Mix in milk, eggs and melted butter gradually to avoid lumps. Mix well until smooth and leave to stand at least 2 hours. The batter should be as thin as cream.

Grease pan with butter lightly. Spoon 2 tbsp of batter in a heated pan. For each crepe, swirl the pan so that the batter covers the entire base of the pan.

Cook for about 1 minute each side until golden. Repeat until all crepes are cooked.

Keep covered with foil to keep warm. Serve with jam or chocolate or sprinkle with sugar. Now enjoy your french crepes! You can put in any sweet filling you want.

Baked Sesame Chicken (Laura Polack)

Ingredients:

• 2 tbsp soy sauce
• 1/4 cup toasted sesame seeds
• 2 tbsp all purpose flour
• 1 pinch ground black pepper
• 4 boneless, skinless chicken breast halves
• 2 tbsp olive oil
• 1 clove of garlic

Directions:

Preheat oven to 400.

Press or mince garlic clove. Pour soy sauce into mixing bowl, add garlic. Mix flour, pepper and sesame seeds together in second bowl. Dip chicken in soy sauce first and then flour mixture to coat. Place chicken on pan and drizzle with olive oil.

Bake for about 40 minutes, basting once with left over soy sauce.

Depending on how thick you coat everything, you may need to add more soy sauce and/or flour.