Shrimp, Avocado & Orange Cocktail Salad


2 navel oranges (sectioned and juices reserved)

1.5 pounds of medium shrimp (shelled & deveined)

2 tsp olive oil

1 clove garlic (pasted)

1 can hearts of palm, chopped into small segments

2 avocados


1/2 cup mayonnaise

3 tbsp ketchup

1 tbsp cognac or brandy

Juice of 1/2 lime

1/2 tsp sugar

1/2 tsp honey

Zest of 1 orange


Zest an orange and set aside

Section 2 oranges into supremes by removing all the pith and skin

Cut orange segments from their membranes and squeeze the juice from them

Reserve the segments and the juice

In boiling salted water, poach the shrimp until pink and firm (about 2 minutes)

Drain the shrimp and while still warm, combine with garlic, oil, and 1 tbsp orange juice

Stir to combine and let the shrimp cool to room temperature

Combine all the sauce ingredients and add orange zest to mixture

Transfer the orange segments to the bowl with the shrimp

Add hearts of palm to shrimp

Add 1/2 sauce to the shrimp and orange mixture and coat to combine

Halve the avocados, slice and chop into small segments

Serve the shrimp with the avocado

Serve with the remaining sauce on top (if sauce too thick, can thin with remaining orange juice)

Sweet & Sour Kielbasa


1 tsp honey

1 tsp prepared mustard

1 jar red currant jelly

1 can pineapple chunks

1 link of kielbasa


Simmer kielbasa for 15 minutes in boiling water

Combine the rest of the ingredients in a pan over medium heat and simmer for 15 minutes

Slice kielbasa and add to the sauce before serving

Pepperoni Pie


3 cups flour

4 beaten eggs

16 oz shredded mozzarella cheese

2 tsp salt

4 cups milk

12 oz thinly sliced pepperoni - cut into quarters

1/2 tsp of oregano

Pepper to taste


Mix everything together and spread onto a cookie sheet with a high lip/edge

Bake at 350 degrees for 35-40 minutes

May need to absorb some oil using paper towels

Cheese Ball


8 oz package of cream cheese (softened)

1/2 of 8 oz can of crushed pineapple (drained)

1 cup of finely chopped pecans or walnuts

1/8 cup of finely chopped green pepper

1 tbsp finely chopped onion

1 1/2 tsp of seasoned salt


Mix together all of the ingredients with only 1/2 of the nuts

Shape into a ball and seal tightly with plastic wrap

Refrigerate overnight and then roll in the remaining nuts before serving


**Can be made and frozen ahead of time

Cheese & Crab Snacks


1 can crabmeat

1 stick of butter

5 oz bottle of Old English Cheddar

2 packages (6 each) of English muffins

8 oz package of cream cheese (softened)

1/2 tsp of garlic powder

1/2 tsp of salt

1/2 tsp of pepper


Mix crabmeat, butter, cheeses, and spices together

Cut each English muffin in half and then cut each side into quarters

Spread mixture on each quarter

Put in freezer until ready to heat up

Defrost for 15 minutes on counter

Put in a 375 degree oven for 20-30 minutes


Cheesy Spinach & Artichoke Dip


1 can (14 oz) artichoke hearts - drained & finely chopped

10 oz frozen carton of spinach - thawed & drained

3/4 cup grated Parmesan cheese

1/2 cup 2% milk shredded reduced fat mozzarella cheese

1/2 tsp garlic powder


Preheat oven to 350 degrees

Mix all the ingredients together until well-blended

Spoon all the ingredients into 9 inch pie plate or quiche dish

Bake for 20 minutes

Serve with crackers, chips or vegetables

Chili Cheese Dip


8 oz package of cream cheese (softened)

1 can (10.5 oz) chili with beans (regular or spicy)

1/2 cup of shredded cheese (preferred flavor)

2 tbsp chopped cilantro


Spread the cream cheese on bottom of microwave-safe pie plate

Top with chili and cheese

Microwave on high for 45-60 seconds until cheese is melted

Sprinkle with cilantro and serve with nacho chips or crackers