We love to get recipes using our products from our customers. This one, using our Fredericksburg Farms Longhorn Dip Mix, was sent to us by Peggy Moerbe. We loved it and think you will too. It’s quick, easy and really, really good. You can make it ahead of time and it keeps in the ‘fridge for about 4 days. Great party food!

Ingredients

Makes about 2 cups.

1 large garlic clove, peeled
1 package Fredericksburg Farms Longhorn Dip Mix
1 (8-ounce) package cream cheese, softened
½ cup real mayonnaise
2 green onions, roughly chopped
½ pound boiled, peeled and deveined small shrimp

Your favorite crackers for dipping

Instructions:

With machine running, drop the garlic cloves through the feed tube of food processor fitted with steel blade. Stop machine and scrape down side. Add all remaining ingredients except shrimp and process until smooth. Add the shrimp and pulse on/off just to break them up and blend well. Don’t completely puree the shrimp – leave a little texture – kind of like oatmeal-texture. Refrigerate until ready to serve. Serve with your favorite crackers and provide a spreading knife.

Crab Stuffed Mushroons

Stuffed mushrooms are probably one of the most popular party finger foods around. You can stuff ‘em with all manner of stuff, but crabmeat stuffing is certainly the most sinfully delicious. The most important details are that the mushrooms must be well buttered before baking, and to be sure that you don’t overcook them, so that they retain their shape and texture. These are also great as a first course to a meal, in which case you would serve 3 or 4, set on toasted triangles of bread.

Makes 30 stuffed, medium-sized mushrooms.

Ingredients

30 medium-sized (about 1-1/2 to 2 inches in diameter), stems removed
1-1/2 cups (3 sticks) unsalted butter
2 tablespoons fresh lemon juice
2 tablespoons Fredericksburg Farms Longhorn Dip Mix
1 pound regular lump or claw crabmeat
¾ cup dry breadcrumbs
1-1/2 cups (6 ounces) shredded Monterey Jack cheese
6 green onions, thinly sliced, including green tops
¼ cup minced flat-leaf parsley
½ teaspoon salt, or to taste

Instructions

Preheat oven to 350 degrees. Wipe mushroom caps clean using a damp paper towel. Combine the butter, lemon juice, and Longhorn Dip Mix in a 2-quart saucepan over medium heat. Cook until butter has melted, stirring to blend well. Dredge the mushrooms in the butter mixture, coating them liberally, inside and out. Reserve the remaining butter. Arrange the mushroom caps, stem sides up, in a large baking dish, or use two dishes.

Carefully pick through the crabmeat to remove any bits of shell or cartilage. Place in a large bowl and add all remaining ingredients. Pour in the reserved butter mixture and toss to blend and moisten all ingredients well. Fill each mushroom cap with a portion of the crabmeat mixture, packing it tightly into the cap and mounding the top. Bake in preheated oven for 10 to 15 minutes, or just until the tops are lightly browned and the cheese has begun to melt. Do not overcook. Transfer mushrooms to a serving platter or individual serving plates and drizzle the buttery pan drippings over the top of the mushrooms. Serve hot.

P arty Pinwheels

(sent in by a CHC customer)

1 packet Country Home Creations Garden Medley Dip Mix

1 package tortilla shells

1 8 oz. package cream cheese, softened

1/4 cup mayonnaise

Meat topping, i. e. ham, corned beef, pastrami, etc.

Mix together cream cheese and mayonnaise.

Add Garden Medley Dip Mix and mix well.

Spread on tortilla shells. Cover with your choice of meat topping and roll. Refrigerate until firmly

set (overnight is best 6-8 hours). Slice into pinwheels and serve on tray or platter.

Black Bean & Corn Salsa Fiesta

1 packet Country Home Creations Black Bean & Corn Salsa Mix, prepared*

*to prepare you need tomatoes and water

16 oz. cream cheese (two 8 oz. packages)

1/4 cup onions, diced

4 oz. shredded mild cheddar cheese

DIRECTIONS:

Prepare Black Bean & Corn Salsa according to directions. Chill for 4 hours.

Preheat oven to 350°.

Using an 8x8-inch square baking dish, place the 2 packages of cream cheese

in bottom and press down into 1 full layer. Spread 1-1/2 cups of the prepared Black Bean &

Corn Salsa on top of the cream cheese. Sprinkle the diced onions on top of the salsa and then

sprinkle on shredded cheese last. Bake for 15 to 20 minutes or until cheese melts. Serve with

tortilla chips. ENJOY!

Pineapple Pecan Chicken Salad

Country Home Creations Pineapple Pecan Cheesespread Mix, prepared

with (1 cup of sour cream, 8 oz. cream cheese, 20 oz. can crushed pineapple, drained)

2 cups of cooked, cubed chicken

Make Pineapple Pecan Cheesespread Mix according to directions. Fold in 2 cups of cooked

cubed chicken. If mixture is too thick you may thin with mayonnaise (use real mayonnaise, not

salad dressing such as Miracle Whip®). Allow to chill overnight or a minimum of 6 hours.

Tastes great served on mini-croissants or on honey wheat cocktail bread by Rubschlager® (usually

found in deli section).

Chocolate mousse Pie

Ingredients needed:

1 pkg. Country Home Creations Chocolate Covered Cherry Dip Mix

1 cup sour cream

8 oz. cream cheese, softened*

8 oz. whipped topping

1 ready-made chocolate graham cracker pie crust**

Shaved chocolate and/or maraschino cherries for

garnish

**May substitute individual size dessert shells, graham cracker pie crust or shortbread pie crust.

Directions:

Prepare dip according to directions on tag. After whipping with a mixer, fold in the whipped topping.

Spoon mixture into the ready-made graham cracker pie crust. Garnish with shaved chocolate and

maraschino cherries. Chill 4 hours before serving.