#cold appetizers

New Post has been published on https://foodloverrecipes.com/blog/easy-savory-sweet-bacon-wrapped-cracker-appetizers/

Easy Savory/Sweet Bacon Wrapped Cracker Appetizers

Easy Savory/Sweet Bacon Wrapped Cracker Appetizers

Recipe By: Alice Morrow

1 box of Keebler Club Crackers and 1 box Keebler Toppers Multi-Grain Crackers

1 c. grated fresh Parmesan Cheese or Bleu Cheese, or favorite cheese

1 c. light brown sugar

1 lb. of thinly sliced bacon, cut in thirds

Preheat oven 250.

Take a baking sheet and line with foil and place a rack on top of it.

Lay the crackers, face up on rack.

On each cracker put about 2 t. of cheese or sugar on the cracker.

Carefully wrap the cut bacon around the cracker, being sure not to dump the cheese or sugar. The bacon should cover the cracker and be snug but not too tight.

Place back on rack. Place in oven for 1 ½ to 2 hours. When bacon looks cooked.

Serve immediately or at room temperature.

Keep in airtight container in the freezer. Just pull out as needed.

*****One sleeve of a cracker will make about 3 dozen appetizers. This was a big appetizer in the 80’s—glad to see they have made a comeback. So easy and delicious. I like to use different cheeses but I prefer the sugar. I like the sweet/savory taste.

3.2.1753

  Savory Sweet Bacon Wrapped Cracker Appetizers Savory Sweet Bacon Wrapped Cracker Appetizers

New Post has been published on https://foodloverrecipes.com/blog/ms-alices-shrimp-and-veggie-salad/

Ms. Alice’s Shrimp and Veggie Salad

1 bag of tri-color spiral pasta 1 (15-oz.) can black beans, rinsed and drained 1 bag frozen mixed vegetables, thawed and rinsed in hot water, drained 1 (8-oz.) block sharp cheddar cheese, cubed 1 (8-oz.) block Monterey Jack cheese, cubed 1 (8-oz.) block Swiss cheese, cubed 2 stalks celery, chopped 1 lb. bag baby carrots, chopped 1-2 lbs. small to medium shrimp, boiled 1 bottle fat free Italian Parmesan Dressing 1 bottle fat free Ranch or 1000 Isle Dressing (or your favorite dressing) Black pepper Olive oil

Boil shrimp in water that is seasoned with salt, red/black pepper, garlic powder, lemon juice, liquid crab boil. Just adjust to your taste buds. Drain and set aside.

Boil pasta in salted water, drain and drizzle with a little olive oil, to keep from sticking.

Place shrimp and pasta in large bowl.

Place frozen mixed vegetables and run hot water over them to help defrost and drain.

To shrimp, pasta add the beans, mixed vegetables, celery and carrots. Mix well.

Add bottle dressing. Season to taste. Chill *Sometimes you have to add a little more dressing when serving because the pasta absorbs the dressing. You can also add artichoke hearts, olives, pimento, cherry tomatoes and other veggies of your choice. You can also use other dressings that you like.

New Post has been published on https://foodloverrecipes.com/blog/ms-alices-shrimp-and-veggie-salad/

Ms. Alice’s Shrimp and Veggie Salad

1 bag of tri-color spiral pasta 1 (15-oz.) can black beans, rinsed and drained 1 bag frozen mixed vegetables, thawed and rinsed in hot water, drained 1 (8-oz.) block sharp cheddar cheese, cubed 1 (8-oz.) block Monterey Jack cheese, cubed 1 (8-oz.) block Swiss cheese, cubed 2 stalks celery, chopped 1 lb. bag baby carrots, chopped 1-2 lbs. small to medium shrimp, boiled 1 bottle fat free Italian Parmesan Dressing 1 bottle fat free Ranch or 1000 Isle Dressing (or your favorite dressing) Black pepper Olive oil

Boil shrimp in water that is seasoned with salt, red/black pepper, garlic powder, lemon juice, liquid crab boil. Just adjust to your taste buds. Drain and set aside.

Boil pasta in salted water, drain and drizzle with a little olive oil, to keep from sticking.

Place shrimp and pasta in large bowl.

Place frozen mixed vegetables and run hot water over them to help defrost and drain.

To shrimp, pasta add the beans, mixed vegetables, celery and carrots. Mix well.

Add bottle dressing. Season to taste. Chill *Sometimes you have to add a little more dressing when serving because the pasta absorbs the dressing. You can also add artichoke hearts, olives, pimento, cherry tomatoes and other veggies of your choice. You can also use other dressings that you like.

New Post has been published on https://foodloverrecipes.com/blog/ms-alices-shrimp-and-veggie-salad/

Ms. Alice’s Shrimp and Veggie Salad

1 bag of tri-color spiral pasta 1 (15-oz.) can black beans, rinsed and drained 1 bag frozen mixed vegetables, thawed and rinsed in hot water, drained 1 (8-oz.) block sharp cheddar cheese, cubed 1 (8-oz.) block Monterey Jack cheese, cubed 1 (8-oz.) block Swiss cheese, cubed 2 stalks celery, chopped 1 lb. bag baby carrots, chopped 1-2 lbs. small to medium shrimp, boiled 1 bottle fat free Italian Parmesan Dressing 1 bottle fat free Ranch or 1000 Isle Dressing (or your favorite dressing) Black pepper Olive oil

Boil shrimp in water that is seasoned with salt, red/black pepper, garlic powder, lemon juice, liquid crab boil. Just adjust to your taste buds. Drain and set aside.

Boil pasta in salted water, drain and drizzle with a little olive oil, to keep from sticking.

Place shrimp and pasta in large bowl.

Place frozen mixed vegetables and run hot water over them to help defrost and drain.

To shrimp, pasta add the beans, mixed vegetables, celery and carrots. Mix well.

Add bottle dressing. Season to taste. Chill *Sometimes you have to add a little more dressing when serving because the pasta absorbs the dressing. You can also add artichoke hearts, olives, pimento, cherry tomatoes and other veggies of your choice. You can also use other dressings that you like.

New Post has been published on https://foodloverrecipes.com/blog/easy-savory-sweet-bacon-wrapped-cracker-appetizers/

Easy Savory/Sweet Bacon Wrapped Cracker Appetizers

Easy Savory/Sweet Bacon Wrapped Cracker Appetizers

Recipe By: Alice Morrow

1 box of Keebler Club Crackers and 1 box Keebler Toppers Multi-Grain Crackers

1 c. grated fresh Parmesan Cheese or Bleu Cheese, or favorite cheese

1 c. light brown sugar

1 lb. of thinly sliced bacon, cut in thirds

Preheat oven 250.

Take a baking sheet and line with foil and place a rack on top of it.

Lay the crackers, face up on rack.

On each cracker put about 2 t. of cheese or sugar on the cracker.

Carefully wrap the cut bacon around the cracker, being sure not to dump the cheese or sugar. The bacon should cover the cracker and be snug but not too tight.

Place back on rack. Place in oven for 1 ½ to 2 hours. When bacon looks cooked.

Serve immediately or at room temperature.

Keep in airtight container in the freezer. Just pull out as needed.

*****One sleeve of a cracker will make about 3 dozen appetizers. This was a big appetizer in the 80’s—glad to see they have made a comeback. So easy and delicious. I like to use different cheeses but I prefer the sugar. I like the sweet/savory taste.

3.2.1753

  Savory Sweet Bacon Wrapped Cracker Appetizers Savory Sweet Bacon Wrapped Cracker Appetizers

New Post has been published on https://foodloverrecipes.com/blog/ms-alices-shrimp-and-veggie-salad/

Ms. Alice’s Shrimp and Veggie Salad

1 bag of tri-color spiral pasta 1 (15-oz.) can black beans, rinsed and drained 1 bag frozen mixed vegetables, thawed and rinsed in hot water, drained 1 (8-oz.) block sharp cheddar cheese, cubed 1 (8-oz.) block Monterey Jack cheese, cubed 1 (8-oz.) block Swiss cheese, cubed 2 stalks celery, chopped 1 lb. bag baby carrots, chopped 1-2 lbs. small to medium shrimp, boiled 1 bottle fat free Italian Parmesan Dressing 1 bottle fat free Ranch or 1000 Isle Dressing (or your favorite dressing) Black pepper Olive oil

Boil shrimp in water that is seasoned with salt, red/black pepper, garlic powder, lemon juice, liquid crab boil. Just adjust to your taste buds. Drain and set aside.

Boil pasta in salted water, drain and drizzle with a little olive oil, to keep from sticking.

Place shrimp and pasta in large bowl.

Place frozen mixed vegetables and run hot water over them to help defrost and drain.

To shrimp, pasta add the beans, mixed vegetables, celery and carrots. Mix well.

Add bottle dressing. Season to taste. Chill *Sometimes you have to add a little more dressing when serving because the pasta absorbs the dressing. You can also add artichoke hearts, olives, pimento, cherry tomatoes and other veggies of your choice. You can also use other dressings that you like.