Parmesan Chicken Wings

These wings are easy to prepare and absolutely fabulous. A must for family or your next party.

Margarita Shrimp

5 Tbsp. extra virgin olive oil

1 1/2 lbs. large shrimp, peeled, deveined

1/2 cup green onions, minced

2 large cloves garlic, minced

1/4 cup tequila

2 Tbsp. lime juice, freshly squeezed

1 tsp. coarse salt

Lime wedges

In large skillet over medium-high heat, heat EVOO to temperature. Add shrimp, green onion and garlic; cook 1 minute, turning once.

Remove from heat and add tequila. Return to heat. Bring to boil, scraping up any browned bits in pan.

Transfer to bowl and toss with lime juice and salt.

Garnish with lime wedges; serve warm or cold.

Mexican Shrimp Cocktail

1/4 cup ketchup

1/4 cup lime juice, freshly squeezed

2 tsp. hot pepper sauce (or more to taste)

1 lb. shrimp, peeled, deveined and cooked

1/2 cup tomato, diced

1/4 cup onion, diced

1/4  cup fresh cilantro, chopped

2 avocados, halved, pit removed, peeled and diced

Lime wedges

In large mixing bowl, stir together ketchup, lime juice and hot pepper sauce. Add shrimp, tomato, onion, and cilantro; toss to coat. Cover with plastic wrap and refrigerate for 4 hours to blend flavors.

Just before serving, add avocados and toss to coat. Garnish with lime wedges and serve with chips or crackers.

Serves 8

2 cups Monterrey Jack cheese, shredded

2 cups Cheddar cheese, shredded

1 Tbsp. flour

3 eggs

1 (5 oz.) can evaporated milk

1 cup taco sauce

 Preheat oven to 350°.

 Drain chilies. Reserve ½ cup of each cheese. In 10×10-inch greased baking dish, layer chilies then cheeses. Set aside.

 In medium bowl, combine milk, flour and eggs. Pour over chilies and cheese layers.

 Bake for 30 minutes. Remove from oven and top with taco sauce and reserved cheeses. Return to oven and bake an additional 15 minutes or until cheese has melted.

 Serve with tortilla chips or large corn chips.

Serves 8-12

8 slices bacon, cooked crisp, drained and crumbled

1/3 cup grated Parmesan cheese

¼ cup green onions, sliced thin

1 Tbsp. milk

2 (8 oz.) cans refrigerated crescent dinner rolls

Poppy seeds, optional

 Preheat the oven to 375°.

 In medium mixing bowl, combine cream cheese, bacon bits, Parmesan cheese, onions and milk. Blend thoroughly.

 Separate dough into 8 rectangles; firmly press perforations together to seal. Spread each rectangle with 2 Tbsp. cream cheese mixture.

 Cut each rectangle in half diagonally; repeat with opposite corners. Cut in half crosswise to form 6 triangles. Roll up triangles, starting at short ends. Place point sides down, on ungreased cookie sheets. Sprinkle with poppy seeds, if desired.

 Bake 12-15 minutes or until golden brown. Serve immediately.

These beauties are a sure winner at your next party. Fun to eat, colorful and bursting with flavor.

1/4 lb. Genoa salami

1/2 lb. pepperoni

1/4 lb. cubed mozzarella cheese

1/4 lb. cubed pepper jack cheese

1/4 lb. sharp cheddar cheese

Fresh basil leaves, whole

Assorted vegetables:

Cherry or sweet grape tomatoes

Yellow grape tomatoes

Kalamata or black olives

Artichoke hearts

Celery, cut in 1″ pieces

Wooden skewers

Marinade:

2/3 cup extra virgin olive oil

1/4  cup red wine vinegar

1 tsp. sugar

1/4 tsp. garlic salt

1 tsp. Italian seasonings

1 tsp. salt (or to taste)

1/4 tsp. pepper (or to taste)

1 tsp. oregano

Fold salami and pepperoni in half and place on skewer. Wrap whole basil leaves around each cherry tomato. Skewer onto stick followed by each ingredient, leaving 1″ at top and bottom of skewer.

Place antipasto skewers in 12x9x3-inch dish. Set aside.

Prepare marinade. In food processor or blender, combine all ingredients, except oregano, and process until fully blended.

Pour marinade over skewers, taking care to thoroughly coat each stick. Sprinkle with oregano. Cover with plastic wrap and chill overnight. For presentation, place several skewers upright on top of other skewers.