Amaretto Cheese Dip

1 (8 oz) pkg cream cheese, softened
1 c shredded sharp cheddar cheese
2 - 3 TBS amaretto
1 TBS brandy
1/2 c finely chopped almonds, toasted

Combine all ingredients except almonds in mixing bowl; beat on medium speed. Stir in almonds. Spoon in serving dish, garnish with additional almonds. Serve with fresh fruits or crackers.

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Hooten Poopies

2 bananas 1 small can frozen orange juice 1 small can (use the OJ can) vodka 1 small can (use the OJ can) triple sec 1/2 large can pineapple juice ice Makes 48oz before ice. Mix in blender.

Pralines

1 box light brown sugar 1 small can undiluted evaporated milk 2 TBS Karo 2 TBS water 1/2 stick butter (frozen)* 1 tsp vanilla 1 1/2 c pecan halves Boil together sugar, milk, water and Karo until soft ball is formed when tested in cold water. Remove from heat. Add butter. Cool. Add vanilla and beat until creamy. Add pecans and drop by spoonfuls on was paper. *Note from Kathy: the recipe says to cool after the butter; however, if you use frozen butter you shouldn't need to wait. Add the whole piece of frozen butter and keep stirring until melted. Note from Melanie: The picture of the praline I used was NOT made with frozen butter and I let it cool a little. This seemed to make the candy a little thicker and not wanting to drop and spread as easily. Since I didn't listen to the butter advice, I ended up pressing them between wax paper. Also, they look a little shiny in the pic because they're not totally cool yet. ...

Shrimp Jeannine

2 lb cleaned and deveined shrimp 2 TBS butter 1/2 tsp salt Dash cayenne pepper 3 TBS dry vermouth 1 1/2 TBS lemon juice Cook shrimp in butter until just pink. Add remaining ingredients and cook at high heat about 2-3 minutes, stirring constantly.

Our Grandmothers' Recipes

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