My Video Entry in the Pillsbury “My Crescent Wow” Video Upload Contest.

(Recipes of Dishes Mentioned posted on blog home page: Marshmallow-Topped Candied Yam Pinwheels, Pesto and Jack Cheese Twist Pockets, Sausage Mushrooms and Cheesy Crescent Pillows)

Wow with Crescents
– Watch more Videos at Vodpod.

My entry in the Aetna Healthy Living Food Fight Regional Cook-Off Competitions

Healthy Harvest Grilled Veggies and Shrimp Sandwiches with Chipotle-Honey Spread

Everyone loves grilled vegetables and grilled shrimp. Throw in a spicy, flavorful spread to go a long and you’ve got everyone “hooked” on healthy. Plus, this recipe is so easy that anyone can create it.

Yields: 5 servings

Total time: 56 minutes Prep time: 40 minutes (20 min. marinade time included), Cook time: 16 minutes


1 pound frozen shrimp, thawed, peeled and deveined

1/4 cup garlic pepper, divided

1 medium yellow squash, sliced

1 medium zucchini, sliced

1 medium bell pepper, cored and sliced

1 medium sweet onion, sliced

3 roma tomatoes, seeded, sliced

2 Tablespoons light olive oil

5 Multi-Grain sandwich rolls (recipe used thin, 100 calorie rolls)


1/4 cup low-fat mayonnaise

2 Tablespoons Chipotle mustard (I used Saucy Mama’s)

1/2 teaspoon honey


Rinse shrimp and place in a large gallon size resealable plastic bag along with 2 tablespoons garlic pepper. Store in refrigerator for at least 20 minutes. Turn bag at least once while marinating to help distribute contents.

Preheat grill. Spray grill basket with non-stick cooking spray. Place basket on grill to heat. Place vegetables in a gallon size resealable plastic bag with remaining garlic pepper and oil. Seal bag. Combine oil with vegetables.

Place vegetables inside of grilling basket. Grill vegetables covered for 12 to14 minutes; turning at least once during cooking time. Remove from basket and place on plate or bowl; cover with foil to keep warm.

Spray basket with non-stick cooking spray once again (away from heat). Place shrimp into grilling basket, discarding marinade and grill over medium heat for 4 or 5 minutes or until cooked through, firm and pink. Turn at least once during cooking time.

Spoon mayo, mustard and honey into small bowl and mix. Plate bottom half of roll. Layer grilled vegetables then shrimp. Place roll on top. Repeat for next 4 plates. Serve with spread on the side.

My Entry in the“Search for America’s Pork ‘Crock-Star’”


Slow as Molasses Pork Tenderloin and Sweet Potatoes

Serves 3

Prep Time: 20 minutes

Cook Time: 8 hours

Total Time: 8 hours, 20 minutes


1 pre-packaged pork tenderloin pre-marinated in peppercorns or cracked pepper, about 1 pound
2 teaspoons coarse black pepper, or more
2 teaspoons crushed dried rosemary
1 teaspoon jarred minced garlic
1/4 cup molasses
2 teaspoons apple cider vinegar
6 to 8 pearl onions, peeled
3 medium sweet potatoes, peeled, cut into quarters
1red bell pepper, cored and sliced
1 tablespoon cornstarch
1 tablespoon cold water
Materials: 1 Reynolds Slow Cooker Liner


Place liner in slow cooker per package instructions. Wash and trim pork and discard marinade. Cut tenderloin into 3 equal sections. Pat pork with black pepper and rosemary. Place pork in the slow cooker.

In a small mixing bowl, combine garlic, molasses and vinegar; pour around pork pieces. Place onions, sweet potatoes and bell pepper into crock pot. Cover and cook on Low for 8 to 9 hours, or on High for 4 to 5 hours.

Remove pork and vegetables to a plate, cover with foil, and keep warm. Pour the juices into a saucepan and bring to a boil over medium heat. Simmer for about 8 minutes, or until reduced. Combine the cornstarch and cold water; whisk into the reduced juices and cook for 1 or 2 minutes longer.

Serve pork sliced with the thickened juices and vegetables.

My $500 Winning Recipe in the Real Women of Philadelphia Phase 2 Recipe/Cookbook  Contest:

Asian Marinated Tilapia Pitas with Creamy Cucumber and Peach Guacamole

The Asian flavors of ginger and soy meet avocado cucumbers and peaches with a splash of lime thrown in. Taste buds will be bouncing with these tempting pita sandwiches. If you want kids to eat fish, this is a terrific introduction to the flavor without overpowering the fish taste.

With the Philadelphia cream cheese adding even more flavor and texture, many will love the aromatic expectation of this tilapia treat.

Philadelphia cream cheese. Photographed and ed...

Image via Wikipedia

Yields 4 servings
Prep time: 40 minutes
Cook time: 8 minutes
Total time: 48 minutes
1 cup Asian-type ginger and soy dressing
juice from 3 limes, divided
1 pound tilapia fillets
3 avocados, pitted
4 oz. Kraft Philadelphia cream cheese spread, chive and onion
1 medium cucumber, diced
½ cup peeled and diced peaches
1 head romaine lettuce
1 medium red bell pepper, cored and sliced thin
4 whole wheat pitas, cut in half

In medium bowl, combine dressing, juice from 1 lime and ¼ teaspoon pepper; mix well. Place tilapia in shallow dish; pour marinade over tilapia. Turn to coat and marinade for 10 minutes.

Scoop flesh from avocados into small mixing bowl. Use a potato masher or fork and break up the avocado. Add cream cheese and juice from 2 limes to avocado and mix well. Add cucumber and peaches. Stir. Guacamole should remain chunky yet combined. Salt and pepper to taste.

Preheat grill. Remove tilapia from marinade; discard marinade. Grill over medium heat for 4 or 5 minutes per side or until cooked through.

Take the pitas and fill with lettuce and bell pepper strips. Cut grilled fish into bite-size pieces and place into pitas. Add spoonfuls of guacamole. Serve while fish is still warm.

So, I lied – My Final Entry in the “I’m a Saucy Mama” Contest:

Easy Cheesy Spicy Corn Pudding

Yields: 8 servings
Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes
1 Tablespoon sugar
¼ cup melted butter
¼ cup Saucy Mama Chipotle Mustard
4 oz. sour cream
¼ cup milk
3 large eggs, lightly beaten
1 cup yellow cornmeal
2-14.75oz. cans cream style corn
2.8oz. can french fried onions, crumbled, divided
1 packet chili seasoning mix
10¾oz. can cream of celery soup
1 cup shredded sharp cheddar cheese, divided
Preheat oven to 350°F. Spray a 2-Qt. rectangular baking dish with non-stick cooking spray.
In a small mixing bowl, combine sugar and butter. Add mustard and sour cream. Stir in milk.
In a large mixing bowl, add cornmeal and ¼ tsp salt. Stir. Add beaten eggs and mix. Add sour cream mixture. Stir, but not well. Add in cans corn, ¾ of the can of french fried onions. Add soup and seasoning mix. Mix well, but mix should remain chunky. Mix in 3/4 cup shredded cheese.
Pour mixture into baking dish. Sprinkle remaining french fried onions and remaining cheese on top. Bake for 45 minutes or until top has hardened and slightly pulled a way from the sides of the dish. Top should be browned. Remove from oven and sit for 5 minutes.
Pudding can be transported to a large serving dish, if desired. Simply run knife down sides and invert baking dish over serving dish while taking a spatula and sliding down bottom of cake-like form. Serve warm.

RWOP Phase 2 Entry for Side Dish/Make to Impress Week:

L’italiano Riempì Patate Arrostite (Italian Stuffed Roasted Potatoes)

(sorry guys, no photo this time)

This dish can be “dressed up” for that wonderful dinner party you have planned or served at a church function. Either way, this recipe is easy and crowd pleasing. A “hit” at any party or function.

Yields: 6 servings
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour
2 pounds small new potatoes
2 Tbsp. extra-virgin olive oil, divided
4 oz. Kraft Philadelphia cream cheese, at room temperature
¼ cup Ricotta cheese
¼ cup Olive and Roasted Red Pepper Tapenade
3 Tbsp., or more, chopped fresh basil for garnish
Preheat oven to 400°F. Line a shallow baking sheet with aluminum foil.
Toss potatoes and 1 tablespoon of oil in a large bowl. Sprinkle generously with salt and pepper. Arrange potatoes on baking sheet. Cover with another piece of aluminum foil to tent. Roast until potatoes are golden brown and tender, about 40 to 45 minutes.
In a small bowl, combine cream cheese, ricotta, and tapenade; season with salt and pepper. When potatoes are cool enough to handle, cut a small X on top of each and gently squeeze open.
Dollop about 1 teaspoon tapenade mixture into each. Drizzle 1 tablespoon olive oil over potatoes and sprinkle with basil leaves. Use basil to also scatter on serving platter(s).

My Final  “I’m a Saucy Mama” Contest Entry-(I Think)

Panko Crusted Cajun Tilapia with Onion Lemon Sauce

Serves 4
Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes
1 large egg, lightly beaten
sea salt and ground pepper
2 cups Panko bread crumbs
1 ½ tsp. Cajun seasoning
2 tablespoons olive oil
1 pound tilapia fillets, cut into wide strips
½ cup Saucy Mama Sweet Onion Marinade
1 Tablespoon fresh lemon juice, plus lemon wedges for serving
1 Tablespoon tarragon
Preheat oven to 475°F. Line two shallow baking sheets with aluminum foil and spray with non-stick cooking spray.
Place egg in a wide shallow bowl; season with salt and pepper. In another bowl, combine Panko, Cajun seasoning and oil. Dip tilapia into egg, shaking off excess, then into Panko mixture, pressing to adhere. Place on prepared baking sheets.
Bake until lightly browned rotating baking sheets from top to bottom halfway through. Bake for 12 to 15 minutes.
While fish bakes, in a small bowl, stir together sauce ingredients and season with salt and pepper. Serve fish with sauce drizzled over and decorate with lemon wedges on the side. Serve while fish is still warm.

RWOP Phase2 Cookbook Contest Entry – Dessert/Time Crunch week:

Double Layered Choco-Cherry Shortcake

Not your average shortcake. This recipe combines Kraft BAKER’S Dipping Chocolate with Philly Cream Cheese. With this combination between layers of pound cake, there is no question why this would be a family favorite. Along with the rich flavor of cherries and topped with grated chocolate bar. A great after dinner dessert that is too easy to taste this good.

Take a normal,  thawed pound cake and cut cake into 8 1-inch thick slices.
Mix cream cheese in small bowl with dipping chocolate.
In one dessert plate, lay one slice of pound cake. Lightly spread about 1 tablespoon of cream cheese mixture on top of cake.
Top with another slice of pound cake.
Spread another tablespoon of cream cheese mixture on top of cake.
Top with 2 tablespoons pie filling
and then sprinkle a heaping teaspoon of grated chocolate over plate and cherry-topped cake.
Repeat for next 3 plates. Serve.
ENJOY!  I know I did!!

Double Layered Choco-Cherry Shortcake

Yields 4 servings
Prep time: 15 minutes
Cook time: 0 minutes
10.75oz. frozen pound cake, thawed
½ cup Kraft BAKERS Dark Chocolate Dipping Chocolate
3 oz. whipped Kraft Philadelphia cream cheese
½ cup cherry pie filling
3 Tbsp. grated chocolate candy bar
Cut pound cake into 8 1-inch thick slices. Mix cream cheese in small bowl with dipping chocolate.
In one dessert plate, lay one slice of pound cake. Lightly spread about 1 tablespoon of cream cheese mixture on top of cake. Top with another slice of pound cake. Spread another tablespoon of cream cheese mixture on top of cake.
Top with 2 tablespoons pie filling and then sprinkle a heaping teaspoon of grated chocolate over plate and cherry-topped cake. Repeat for next 3 plates. Serve.

Saucy Mama Recipe Contest Entry #4:

Breakfast Strudel Kicked Up A Notch

This recipe takes the classic breakfast casserole to another level. With the addition of both Saucy Mama Sweet Onion Marinade and Saucy Mama Chipotle Mustard, the bar just got raised. The sausage is very flavorful but doesn’t over-power the dish and this is a great way to use left over rice.

8 Servings
Yields 4 Strudels
Prep time: 40 minutes
Cook time: 40 minutes
1 pound pork sausage
4 green onions, sliced
1 1/2 cups cooked white long grain rice
4 sun-dried tomatoes, chopped fine
1 teaspoon tarragon
1 cup plus 2 Tablespoons butter, melted, divided
½ cup Saucy Mama Sweet Onion Marinade
1 teaspoon Saucy Mama Chipotle Mustard
6 eggs, beaten
pinch of each, salt and pepper
20 sheets fillo dough (14 inches x 9 inches), thawed, divided
Preheat oven to 350°F. Spray 1 large cookie sheet or shallow baking sheet with non-stick cooking spray.
Crumble sausage into a skillet; cook over medium heat stirring often for 2 minutes. Add onions. Continue to sauté until sausage is no longer pink and large pieces of sausage are broken up. Add rice, tomato pieces, tarragon, 2 tablespoons butter, marinade and mustard. Stir to coat evenly. Add salt and pepper. Cook for 3 or 4 minutes. Add beaten eggs. Stir. Turn heat down to medium-low. Stir occasionally for eggs to set.
Create pastry. Carefully unroll dough. Place one sheet of fillo on a sheet of waxed paper (keep remaining dough covered with plastic wrap to avoid drying out). Brush with remaining melted butter. Top with a second sheet of dough; brush with butter. Repeat with another 3 sheets of dough; brushing each with butter after layering. Spread 1/4 of skillet mixture along the middle of dough. Fold in sides and then ends. Brush with butter helping to seal. Place seam side down on baking sheet. Repeat to create 3 more strudels. Be sure to keep each strudel a part from others without sides touching.
Cut 3 or 4 small slits in top of each strudel. Brush each strudel with butter. Bake for 25 to 30 minutes or until all are crisp and lightly browned. Remove from oven and set baking sheet on cooling rack for 5 minutes and sprinkle each with tarragon. Serve warm.

Saucy Mama Recipe Contest Entry #3:

Peppered Cube Steak with Creamy Apple – Sweet Onion Sauce

Cracked Pepper marinated cube steak and a tangy apple and sweet onion sauce. Nothing but good flavor accomplished. This is an excellent fall dish when apples are in season. Guests will think the apple flavor used in this dish came from fresh cut apples. The Saucy Mama marinades used in this recipe are a great flavor combination.

Serves 4
Prep Time: 10 minutes
Cook Time: 15 minutes
1 cup flour
1 teaspoon salt
2 pounds beef cube steaks
½ cup Saucy Mama Cracked Pepper marinade
Sauce Ingredients:
3 Tbsp. juice and ¼ cup minced cooked cinnamon apples, mashed (or ¼ cup cinnamon apple sauce)
3 Tbsp. Saucy Mama Sweet Onion marinade
3 Tbsp. Saucy Mama Cracked Pepper marinade
1½ tsp. honey
Cut steaks into serving size portions. Place steaks in gallon-size plastic resealable bag with ½ cup Saucy Mama Cracked Pepper marinade. Seal bag and move steaks around in bag by turning bag around and upside down to coat evenly. Set aside in refrigerator between 30 minutes to 1 hour to marinade; turning steaks in bag once more half-way through marinade time.
Heat oil in a large skillet on medium-high heat until oil is hot. While oil heats, mix flour and salt in shallow dish or plate. Coat steaks with flour mixture. Repeat to coat all steak pieces. Fry steaks in skillet 5 minutes per side until brown. Remove from pan and lay on paper towel-lined plate. Continue frying steaks until all have been cooked; in batches, if necessary.
While steaks cook, create sauce. In a small microwave-safe mixing bowl, combine sauce ingredients. Mix and heat in microwave for 40 seconds. Stir to combine more evenly. Heat for another 40 seconds when ready to serve.
Plate a couple of steak slices on top of plate and spoon a tablespoon or two of sauce over steaks. Serve warm.
Notes: Lay a large piece of waxed paper on counter prior to rolling steak in flour for easy clean up.
This is a great dish to serve a top white or wild rice or egg noodles.
Also, serving with cinnamon apples that are not used in recipe along side makes a more flavorful combination.

Saucy Mama Recipe Contest Entry #2:

Strawberry-Topped Spinach Salad with Cracked Pepper and Honey Vinaigrette

Tangy flavors of cracked pepper, balsamic, and lemon along with the sweet flavor of honey triumph meeting with fresh strawberries and freshly cut green onions on a bed of spinach leaves. The flavors are immeasurable and the rich flavor of the Saucy Mama Crack Pepper marinade lend it’s subtleties to this very summer appealing simple salad.

Prep time: 20 minutes
Cook time: 0 minutes
Yield: Makes 4 servings
2 teaspoons Saucy Mama Cracked Pepper marinade
2 Tablespoons balsamic vinegar
1 teaspoon lemon juice
2 teaspoons honey
¼ teaspoon tarragon
¼ cup olive oil, divided
6 cups baby spinach, rinsed and dried
10 to 12 strawberries, rinsed, caps removed and sliced
3 green onions, thinly sliced
¼ cup whole almonds
Whisk together marinade, vinegar, juice, honey and tarragon in a small bowl; slowly whisk in olive oil. Set aside.
Divide spinach among 4 serving plates; top with strawberry and onion slices and almonds. Drizzle with vinaigrette. Serve at room temperature or chilled.

Saucy Mama Recipe Contest Entry #1:

Mascarpone and Nectarine Jalepeno-Stuffed Olive Rolls

The spicy flavor of jalapeno-stuffed olives and the sweet, yet tart flavor of nectarines is a great mixture of flavors in this crowd-pleasing appetizer. The addition of mascarpone cheese and honey. What a combination. Guests will truly request this at the next party.

Prep time: 40 minutes
Cook time: 10 minutes
Yields: 15 appetizers
2/3 cup melted butter
10 oz. mascarpone cheese
15 Saucy Mama jalapeno-stuffed olives and more for decoration
1 roll or 20 sheets phyllo dough, thawed per box instructions
¼ cup chopped nectarine (ones used need to be peeled) and more for decoration
¼ cup honey
Preheat oven to 350ºF. Spray cookie sheet or baking pan with non-stick cooking spray.
Create filling. In food processor, combine and pulse together cheese, nectarine pieces and honey until slightly chunky. Mix well. Set aside.
Make rolls. Layer 5 phyllo sheets, brushing each with melted butter after applying layer. Cut width of layered dough into 4 strips. Place a teaspoon of filling at one end of dough strip and lay one stuffed olive on top. Leave 1″ from end and each side free of any filling. Fold dough up over the filling to form a roll. Fold side edges in to enclose the sides. Brush melted butter along sides to help seal dough. Roll up to the end of phyllo strip. Brush outside with butter.
Bake rolls seam side down, at least 1″ apart, on cookie sheet for 10 to 15 minutes or until golden brown. Serve warm or at room temperature.
Note: Decorate with more jalapeno-stuffed olives and nectarine slices.



Well, I received my package today from True Lemon. Boy what a lot of gifts, plus the $100 Visa Gift card. I may be thinking of using some of these gifts as giveaways to another contest later. That is, if I don’t use them up all by myself!!

Here’s the link to my recipe that took an Honorable Mention in the True Lemon Contest:


Glazed Orange Cornbread Cake with Zingy Raspberry Sauce – RealWomenofPhiladelphia PHASE1 (video) Recipe Contest – Dessert Entry

Glazed Orange Cornbread Cake with Zingy Raspberry Sauce
prep time: 15 minutes
cook time: 42 minutes
1 ½ cups all purpose flour
1/3 cup yellow cornmeal
3/4 cup sugar
3 ½ teaspoons baking powder
½ teaspoon salt
6 oz. KRAFT® Philadelphia cream cheese, room temperature
½ cup milk plus 2 teaspoons vinegar, at room temperature
3 large eggs
1 tablespoon finely grated orange peel
¾ teaspoon vanilla extract
1/8 teaspoon orange KRAFT® Kool-Aid packet
½ cup (1 stick) unsalted butter, melted, cooled
1 ½ cups (packed) confectioner’s sugar, sifted
2 tablespoons (or more) fresh orange juice
1/8 teaspoon orange KRAFT® Kool-Aid
14 ounces frozen raspberries, thawed (or 3 cups fresh raspberries), divided
2 teaspoons fresh lemon juice
1/2 teaspoon finely grated lemon peel
2/3 cup (packed) light brown sugar
Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter cake pan with 2-inch-high sides. Line bottom with parchment or waxed paper.
Combine flour, cornmeal, sugar, baking powder, and salt in large bowl; whisk to blend. Beat cream cheese, eggs, lemon peel, and vanilla in medium mixing bowl with hand mixer. Pour cream cheese mixture and melted butter into flour mixture. Using rubber spatula, gently fold liquids into flour mixture until just blended (do not stir). Batter should be chunky not creamy. Scrape batter into pan; spread evenly.
Bake cake until tester inserted into center comes out clean and cake pulls away from sides of pan, about 30 minutes.
While cake bakes, create the glaze. Combine powdered sugar, Kool-aid and 2 tablespoons orange juice in bowl. Whisk until smooth and paste-like, adding more orange juice by 1/2 teaspoonfuls if glaze is too thick to spread. Set aside.
Remove cake from oven. Immediately run knife around sides of cake. Place plate atop cake in pan. Using oven mitts, hold pan and plate firmly together and invert cake onto plate. Remove pan from cake. Place another plate on bottom of cake; invert 1 more time so that cake is top side up.
Whisk glaze until blended. While cake is still very hot, slowly pour glaze onto cake; spread to within 1/2 inch of edge (some glaze may drip down sides of cake). Cool completely.
Create sauce by combining 1-1/2 cups raspberries and all remaining ingredients in medium saucepan. Stir over medium heat until sugar dissolves and mixture comes to simmer, about 6 minutes. Reduce heat to medium-low and simmer until berries are very soft and liquid is syrupy, stirring often, about 6 minutes. Remove from heat; add remaining raspberries. Lightly crush a few of the raspberries against the side of the pan. Turn off heat and cool slightly prior to serving.
Plate a piece of cake and slowly spoon a couple of tablespoons of warm sauce over cooled cake. Continue with other pieces of sliced cake.
Tipsy Shrimp on Garlic-Infused Orzo- Entry – Entree Entry
Tipsy Shrimp on Garlic-Infused OrzoThis tasty dish gets its name from the fact that alcohol is included. This shrimp and pasta dish is simple and easy to make for for a nice dinner party. There isn’t a lot of alcohol added and most of the alcohol is evaporated in this dish. This is a pasta sauce that tends to be on the sweet side, but very tasty.Prep time: 20 minutes|Cook time: 25 minutes|Total time: 45 minutes|Servings: 41 pound(s) of frozen large shrimp, thawed, shelled and tails removed3 tbsp. of lime juice, divided 

3 tbsp. of unsalted butter, divided

3 tsp. of ground basil

2 tsp. of granulated sugar

2 garlic cloves, divided (1 whole, 1 minced)

2 tbsp. of low sodium soy sauce

3 tbsp. of light whiskey

1/2 cup(s) of purple onion, finely chopped

2 cup(s) of canned pureed tomatoes

2 1/2 ounce(s) of Kraft® Philadelphia 1/3 Less Fat cream cheese, cut into small cubes

1 tbsp. of Kraft® shredded Parmesan, Romano and Asiago cheeses

1/3 cup(s) of Kraft® shredded Mozzarella cheese, for garnish (optional)

1 cup(s) of orzo pasta, uncooked


Using a knife, remove vein from shrimp. Wash, drain and place in bowl; sprinkle with one tablespoon lime juice. Set aside in refrigerator.

Cook pasta following package directions along with 1 clove garlic, whole. Cooking about 8-10 minutes. Drain pasta and rinse. Remove garlic and discard. Set pasta aside.

While orzo cooks, heat two tablespoons of butter in a large saucepan on medium heat. Add remaining lime juice, sugar, basil, minced garlic and soy sauce. Bring to boil until sugar seems to melt with mixture, for about 3 minutes, stirring frequently. Turn up heat to medium-high heat and add whiskey. Boil and stir until alcohol smell has dissipated, approximately 1 or 2 minutes.

Drain shrimp and discard liquid, if any. Add shrimp to saucepan. Simmer for about 4 minutes, or until the shrimp are firm and turn pink. Remove shrimp and set aside. Turn heat down to medium heat and add onion. Cook for 8-10 minutes, stirring frequently. Add tomatoes to pan. Cook the tomato-onion mixture over medium heat until thick, about 4 minutes.

Soften cream cheese in microwave for approximately 10 seconds. Add to saucepan and stir well but gently to combine, about 2 minutes. Once cream cheese is blended well, add tablespoon butter and Parmesan cheese. Stir until Parmesan cheese is melted into mixture, approximately 1 minute. Fold shrimp into mixture and turn off heat.

Plate approx. 1/4 cup of orzo onto plate. Spoon approx. 1/4 cup of vodka-tomato mixture along with shrimp over onto side of orzo mound. Continue with remaining plates. Serve warm and sprinkle with mozzarella. Note: Impress your guests and keep tails on when cooking and serving. Don’t add shrimp to the sauce and simply drizzle sauce over orzo and add shrimp.


9 Responses to CONTESTS ENTERED:

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  9. I never had/found grounds to purchase a crockpot…until currently. Thank you for playing and posting the recipe: -) I wonder if one could make delicious pho employing a pressure cooking pot. Alexandria Dowlin

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