Picante Shrimp Dip Appetizer
1 - 14 oz can artichoke hearts, drained
1 - 4 oz can shrimp rinsed and drained or 1/2 cup fresh cooked shrimp, chopped
3 oz cream cheese, softened
1/2 cup mayonnaise
1/2 cup Pace Picante Sauce
1/4 cup grated parmesan cheese
Dice artichoke hearts. Cream together cheese, mayonnaise, picante and parmesan. Fold in shrimp and artichoke hearts. Spoon into 9 inch pi plate or shallow baking dish. Bake at 350 degrees for 20 minutes. Serve hot with chips, crackers or assorted vegetables. Makes 2 1/2 cups.
South of the Border goes Coastal with this spicy seafood specialty
Strawberry Coconut Twister
10 oz can strawberry daiquiri mix
10 oz can pina colada mix
bottle of Coconut Rum
In blender container, mix together 1/2 can daiquiri mix and 1/2 can pina colada mix. Fill one empty can 1/2 full with Coconut Rum and pour into blender container with mixes. Add crushed ice to fill blender and mix on high until smooth. Pour into tropical party glasses and enjoy. Serves 4.
Double the recipe for 8 servings and Relax on the Deck at Sundown.
Easy Key Lime Tarts
1 - 8 oz carton Cool Whip, thawed
1 - 14 oz can condensed milk
1/2 cup key lime juice
2 pkg of 16 prepared shortbread mini pastry shells
(tested with Kroger Private Selection)
Fresh raspberries for garnish
Line tart shells on serving platter. With wire whisk gently fold together Cool Whip, condensed milk and lime juice. Mound spoon size mixture into tart shells. Chill in refrigerator two hours or until firm. Just before serving decorate with a fresh raspberry. Freeze remaining mixture for later use. Makes 30. If you prefer to make a pie, this is delicious frozen in a graham cracker pie shell.
When you need a quick dessert, try this super easy tropical favorite.