Party Favorites

These two are a sampling of party appetizer bites that I made this summer.

The Cheesy Spinach and Bacon Dip, 4.5 yums, I absolutely loved as did many party goers. It was all gone at the end of the night.



The Jello Pretzel Salad, 1 yum in my opinion, probably 4 yums in others, I did not enjoy at all. I thought it was overhyped and I was very disappointed. Many others liked this weird textured pie/dip combination. I have to admit though, the pretzel crust is delicious by itself.



Cheesy Spinach and Bacon Dip

• 1 10 oz pkg frozen chopped spinach, thawed and drained
• 1 16 oz Velveeta
• 4 oz cream cheese, cubed
• 1 10 oz can Rotel Tomatoe and Chile
• 8 slices of bacon, crisply cooked and crumbled

Combine the ingredients in a microwavable bowl. Microwave for 5 minutes on high or until the Cheese is melted and mixture is well blended stirring after 3 minutes. Serve with tortilla chiips and veggies. About 32 servings.

Jello Pretzel Salad

• 2 c crushed prtezels, maybe more, enough to cover the bottom
• 3/4 c butter , melted
• 3 tbsp sugar
• 1/8 oz cream cheese, softened
• 1 c sugar
• 2 c cool whip
• 1 10 oz of strawberry jello
• 2 c boiling water
• 1 10oz pkg frozen strawberries

Crush the pretzels and then add butter and sugar. Mix together and spread into 13 x 9 pan and bake at 400' for 8-10 minutes. Let cool.
Mix sugar and cream cheese, then fold in cool whip. Spread over pretzel base.
Boil the water and stir in the jello. Stir until dissolved and add strawberries are defrosted. Pour on top of the cream cheese layer and refrigerate for about an hour, or the jello has solidified. Then serve.

Can't Go Wrong with

Spicy Shrimp-Red Pepper Risotto
This is a horrible name for this dish. It can easily be named Spicy Shrimp Risotto. 4 yums. This dish reminded me of a spanish rice with shrimp my parents used to make except it was a bit more creamy because of the risotto. I don't always like dishes with heat, but I actually thought this dish could use a bit more; maybe a few more drops of the hot sauce.

• 3 to 3 1/2 c. chicken broth
• 2 tsp olive oil
• 3 garlic cloves, minced
• 3/4 Arborio rice
• 12 oz. shelled, devined uncooked medium shrimp
• 1 red bell pepper, cut up into chunks
• 2 cups chopped watercress or spinach (I left out)
• 1 tbsp grated lemon peel
• 1 tbsp lemon juice
• 1/4 tsp hot pepper sauce
• 1/4 tsp salt & 1/4 pepper

1. Bring broth to a simmer in a saucepan over medium low heat.
2. Heat oil in a saucepan over medium heat and cook onion a few minutes. Add garlic and cook for 30 seconds. Stir in the rice and cook a few minutes till the grains become opaque. Add 1/2 cup of the broth and stir until most the broth has been absorbed. Continue to add the broth in this fashion for 20 minutes or until rice is tender.
3. Stir in the shrimp and bell pepper; cooking 4-5 minutes until shrimp turn pink and are done. Stir in the remainder of the ingredients.