Stuffed Shrimp

Ingredients

1 lb.large shrimp, cooked
1 pkg. (3 oz.) cream cheese with chives, softened
to taste paprika
1 tbsp. each white horseradish, grated parmesan cheese
1/4 cup dried parsley



Directions

Slice cooked shrimp in half lengthwise (de-veined) and set aside.

In a small bowl combine cream cheese, horseradish and parmesean.

Spread mixture between shrimp halves and press gently to hold together.

Spread parsley on a piece of wax paper and sprinkle paprika
on another piece of wax paper.

Dip outside edge of shrimp in parsley or paprika,
making an equal number of each.

Chill until ready to serve.

Source: Seafood Recipes Only Yahoo Group

Old-Fashioned Chocolate Pie

Old-Fashioned Chocolate Pie Recipe photo by Taste of Home

Ingredients

1 cup sugar
1/3 cup baking cocoa
1/3 cup flour
pinch salt
2-1/3 cups water
1 Tbs. butter or margarine
1 tsp. vanilla extract
1 (9") pastry shell, baked
Whipped cream and chocolate sprinkles


Directions

In a large saucepan, combine the sugar and cocoa, flour and salt.
Gradually add water. Cook and stir over medium heat until mixture
comes to a boil.

Cook and stir for 1 minute or until thickened.

Remove from the heat; stir in butter and vanilla.

Pour into pastry shell.

Refrigerate for 2-3 hours before slicing.

Garnish with whipped cream
and chocolate sprinkles.


Source:  Taste of Home

Butter Pecan Fudge

Ingredients:

1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1/2 cup heavy whipping cream
1/8 tsp. salt
1 tsp. vanilla extract
2 cups powdered sugar
1 cup pecan halves, toasted and coarsely chopped


Directions:

1. In a large heavy saucepan, combine butter, sugars, cream and salt. Bring to a boil over medium heat, stirring occasionally. Boil for 5 minutes, stirring constantly. Remove from the heat; stir in the vanilla. Stir in the powdered sugar until smooth. Fold in pecans.

2. Spread into a buttered 8-inch square dish. Cool to room temperature. Cut into 1-inch squares. Store in an airtight container in the refrigerator.


Tip:

When making fudge, you can simply butter or grease the pan with cooking spray to prevent the candy from sticking. But many recipes suggest first lining the pan with foil. This allows the fudge to be lifted out of the pan in one piece. Cutting the fudge outside of the pan prevents the pan from being scratched by the knife and also allows for more evenly cut pieces. To prepare a foil-lined pan, line the pan with foil extending over the sides of the pan. Grease the foil with butter or coat with cooking spray.


Source: Taste of Home Holiday, December 2009 Christmas Cookies & Candies

Rich Cheesecake Bars

Ingredients:

1 pkg. (9 ounces) yellow cake mix
3 tablespoons butter, softened
1 egg


For The Topping:

1 package (3 ounces) cream cheese, softened
2 cups confectioners' sugar
1 egg



Instructions:

In a large bowl, combine the cake mix, butter, and the egg
until well blended.

Spread into a greased 9 inch square baking pan.

In a small bowl, beat the cream cheese, the confectioners' sugar,
and the egg until smooth. Spread evenly over the batter.

Bake at 350 F for 30-35 minutes or until a toothpick inserted
near the center comes out clean.

Cool on a wire rack. Cut into bars. Store in the refrigerator.

Makes 2 dozen

Recipe Source: Taste Of Home - Tammy Helle