OK, well not exactly lazy, maybe. I mean, it can get a little tiring always being clever and witty – having to be “on” all the time for my adoring public.
So in the interest of just getting back in the blog saddle, so-to-speak, after a 2-week period during which I recovered from my, umm, exhaustion, I’m going to take the easy way out and simply post some of my best recipes over the next few days. If I think of anything clever or witty along the way, I’ll be sure to toss that in, too. Don’t be hesitant to try any of these - they really are my honest-to-goodness favorite tried & true foolproof etc. etc. holiday recipes.
I started yesterday with Joe’s Candy Cane Brownies. If you’ve recovered from the insulin shock, you can move on to Shrimp Butter. This is one of those totally easy yet decadent recipes that you can whip up when, say, your hubby’s boss is coming over next week. It’s perfect party food when served with stone-ground wheat crackers, triscuits, or that cute rye party bread. You probably won’t have any left over, but if you do (was it a small party?) then smear the rest on your bagel the next morning. Maybe sprinkle some capers or green onion on top.
My mom always made this by crushing the shrimp with a fork and then stirring. Yikes. I tried this once and had huge chunks of un-mixed cream cheese when I served it. I guess I’m not as patient as Mom. But I’m so glad I live in the 21st century. With a food processor you can have this ready in about 10 minutes, and no un-mixed chunks (but remember, make it the day before, or at least the morning before, you want to serve it).
Shrimp Butter
Ingredients:
2 (4 1/4 ounce) cans shrimp (small or medium)
3/4 cup butter, softened
1 (8 ounce) package cream cheese, softened
2 tablespoons onions (minced)
1 lemon
4 tablespoons mayonnaise
Directions:
1. Place butter and cream cheese in large work bowl of food processor and pulse briefly to mix.
2. Juice the lemon.
3. Add shrimp, lemon juice, onion, and mayonnaise to work bowl and
pulse until shrimp is chopped and everything is mixed well.
4. Add salt & pepper to taste.
5. Best if made the day before and refrigerated overnight. Good with
stone-ground wheat crackers or the small round party rye bread.