Recipes!

You know the drill. Share 'em.

(Note: I usually never measure anything, so just consider it all "to taste" and if you don't like a specific ingredient, leave it out!)

My Mom's Sacred Cheezeball:

You need:

- 1 lb Velveeta Cheese
- 1 bag Shredded Sharp Cheddar Cheese
- 1 pkg Blue Cheese
- 1 8 oz block Cream Cheese
- Dash of Onion Powder & Garlic Salt

1.) Let all cheeses sit out to reach room temp. In a big bowl, dump all cheeses in and sprinkle with the onion powder & garlic salt (you don't need much)

2.) With clean hands, squish/mix all ingredients together until well combined.

3.) Transfer to a serving dish and shape into a ball (or other shape depending on the theme of the party) & serve with crackers like Triscuits, Wheat Thins, Ritz, etc.


Coktel de Camarones (Mexican Shrimp Cocktail):

You Need:

- Shrimp either frozen or fresh, tail & shell on, de-veined (about an lb)
- Onion
- Jalepeno (you can take the seeds & membranes out if you don't like spicy)
- Cucumber
- Avocado
- Roma Tomatoes (maybe 2)
- Garlic, minced
- Cilantro
- Lime (2 or 3)
- Clamato brand Tomato Juice Cocktail
- Tostadas, for serving
- Butter

1.) Sautee the shrimp in butter until pink & cooked through. Alternatively, you could boil them, but then they don't have as much flavor.

2.) Transfer to a plate or bowl and allow to cool.

3.) Chop all the veggies & garlic and toss into a large serving bowl as you go.
*You can de-seed & de-vein the jalepeno if you don't like spicy.

4.) Peel the shrimp & pull off the tails, adding them to the bowl as well.

5.) Squeeze the juice of 2 or 3 limes on top then pour just enough Clamato to cover it all.

6.) Toss/Stir to combine the flavors.

7.) To serve, ladle into individual bowls then use the tostadas to dip and eat with.


Ceviche

You Need:

- Tilapia Filets (1 lb - 1.5 lb)
- Jalepeno
- Cilantro
- Garlic powder
- Salt & Pepper
- A -lot- of limes

1.) Chop Tilapia into bite-sized chunks (it's easiest if the tilapia is partially frozen) & throw in a big bowl.

2.) Chop cilantro & jalapeno, add to the tilapia, season with salt, pepper, & garlic powder.

3.) Halve all the limes lengthwise and squeeze the juice over the tilapia mixture. You need enough to juice to well cover it all. Stir gently to blend the flavors/ingredients.

4.) Cover & refrigerate for at least 2 or 3 hrs (to be on the safe side) up to overnight.

5.) Serve with tostadas. You can scoop the fish blend onto a whole tostada and top with pico de gallo (a mix of finely chopped onion, tomato, cilantro, garlic, jalepeno, & lime juice) & salsa verde.


That's all I gots energy for right meow hehe. ^_^