I'm back with a few recipes for Saturday Stirrings hosted by Carol at I Throw Like A Girl. It seems like party foods are in order as everyone gears up for Super Bowl Sunday.
If you like shrimp, you'll LOVE this spread. It's muy rico! I typically serve it with water crackers so the flavor of the spread really shines through and isn't overpowered.
8 oz. cream cheese
1/2 cup sour cream
1/4 cup mayonnaise
1 cup seafood sauce
2 cups shredded mozzarella cheese
2 cans (4-1/4 oz each) shrimp, drained and rinsed
3 green onions, sliced
3/4 cup finely chopped tomato
bag of frozen shrimp (large), thawed (optional)
In a mixing bowl beat cream cheese, sour cream and mayonnaise until smooth. Spread on 12" round platter. Cover with seafood sauce. Sprinkle with shrimp, then cheese, followed by onion and tomato. If using the large shrimp, place all along edge in a decorative fashion -- by that I simply mean all the shrimp are going the same direction around the plate.
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If you're a fan of the chili but don't relish the thought of red splashed all over your living room, here's a very yummy AND very easy alternative.
WHITE CHICKEN CHILI
2 cups diced onions
2 cups diced celery
5 cloves garlic, minced
1/4 cup vegetable oil
1 lb. chicken, cooked and diced
8 cups water
1 bay leaf
1 (7 oz) can chopped green chilies
1/2 teaspoon oregano
1/2 teaspoon cumin
1/2 teaspoon dry mustard
1/2 teaspoon basil
1/3 of a 7 oz can chipotle in adobo, chopped (optional for those that like more heat in their chili)
4 tablespoons chicken base
1 jalapeño pepper, chopped
1 large jar (or 2 cans) of white beans
1/2 cup heavy cream
16 oz. sour cream
In a large stockpot, sauté onion, celery and garlic in oil until tender, about 5 minutes. Add water, bay leaf, chilies, herbs, chipotle, chicken base and jalapeño and simmer for 1-1/2 hours. Add drained beans and simmer for additional 1/2 hour. During last 10 minutes add chicken and cream. Garnish with sour cream.
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Can't neglect our sweet tooth! How about a no-bake Peanut Butter Pie? I'm all about the easy and it doesn't get any easier that this.
PEANUT BUTTER PIE
1 cup powdered sugar
1 cup natural style, reduced fat cream peanut butter
8 oz. low fat cream cheese (1/3 less fat)
14 oz. can fat-free sweetened condensed milk
12 oz. fat free whipped topping
2 graham cracker crusts (I like to use the chocolate ones)
fat free chocolate syrup
Beat powdered sugar, peanut butter and cream cheese until smooth. Add milk and beat until combined. Fold in whipped topping. Divide evenly between crusts and chill overnight (or 8 hours). Cut into wedges, drizzle with chocolate syrup.
*You can also freeze the pies and serve them only slightly thawed. Delicioso!*
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Almost makes you want to have Super Bowl parties every Sunday ☺
Don't forget to check out the other recipes over at Carol's.