New Orleans BBQ Shrimp

Jenny made this for one of our Appetizer Nights, seemingly ages ago, when it was just Ella & Henry...it's my favorite shrimp marinade!

2/3 cup olive oil

1/3 cup worcestershire sauce

2 teaspoons black pepper

2 teaspoons onion powder

2 teaspoons granulated garlic

2 teaspoons oregano

2 teaspoons chili powder

2 teaspoons kosher salt

2 teaspoons Poultry Magic Seasoning

2 teaspoons Old Bay Seasoning

2 lbs. shrimp 

Mix all ingredients except shrimp.

Store mix at room temperature.

Just before serving, pour sauce over shrimp.

Notes: Also great served on pasta.

From the Kitchen of: Jenny T, Goodyear, AZ 

Tracey's Roast Beef Rounds

Italian bread, sliced

cream cheese

parmesan cheese, shredded

black pepper

roma tomatoes, sliced thin

roast beef, shaved thin

Toast bread (350 for about 3-5 minutes).

Mix cream cheese with Parmesan and black pepper to form a spread. Spread mix on toast. 

Top with a tomato slice and a slice of roast beef. Finish with a bit of shredded Parmesan.

From the Kitchen of: Tracey, Goodyear, AZ

Serena's Yummy Curry Dip

8 oz. cream cheese

1/4 cup chutney

1/4 teaspoon dry mustard

1 teaspoon curry powder

Mix all ingredients. Serve with crackers.

Notes:

You can roll it in toasted almond slices, then roll it into a ball and wrap it in saran wrap and then stick it in the fridge until you serve it.  Or, hollow out a pineapple and serve it in a pineapple boat (drain the pineapple well so it doesn't get the dip soggy).

From the Kitchen of: Serena, Goodyear, AZ

Roasted Buttery Pecans

1 lb. pecan halves, about 4 heaping cups

4 tablespoon butter, melted

1/2 teaspoon salt

1 tablespoon light or dark brown sugar

1/4 - 1/2 teaspoon cayenne pepper

Adjust oven rack to middle position and heat 

oven to 350 degrees. Toss pecans with 

melted butter and scatter in a 13-by-9-inch 

baking pan.  Toast, stirring once or twice, 

until fragrant and deep golden brown, about 

15 minutes. 

Mix salt and sugar in a medium bowl, add hot 

pecans, and toss to coat evenly. Return pecans 

to baking pan and continue to toast to melt 

sugar, about 3 minutes longer. Cool slightly 

before serving.

From the Kitchen of: Mary, Goodyear, AZ

Artichoke Dip

1 (14 oz.) jar of marinated artichoke hearts

1 (8 oz.) package of crumbled feta cheese

1 cup of mayonnaise

1/2 cup (or more) of shredded parmesan cheese

1 (2 oz.) jar of diced pimentos (not imperative)

1 clove (or more) of minced garlic

Spoon into a shallow baking dish or a hollowed out loaf of crusty bread. Bake at 350 degrees for 20-25 minutes until lightly browned. To make ahead of time, mix up the dip and refrigerate, then add 10 minutes to your baking time. Serve with chips or crackers.

From the Kitchen of: Serena, Goodyear, AZ