Christinas Surprise Spread Recipes

SHRIMP DIP

Steps:

• Beat together the cream cheese, sour cream and mayo until smooth and creamy. Spread out on a large plate with an edge or in a 9x13 pan.
• Spread the seafood sauce over the cream cheese mixture gently.
• Sprinkle the shrimp over top of the sauce in an even layer.
• Layer the remaining ingredients however you like. I usually go green peppers, tomatoes, a little cheese, green onions and then the rest of the cheese.
• Refrigerate until serving.
• Serve with Ritz crackers for the BEST taste, but this also works with tortilla chips!

SURPRISE SPREAD RECIPE - (5/5)

Steps:

• Mix first 3 ingredients together. Spread over a 12 inch pizza pan. Scatter shrimp over the mixture. Add layers of seafood sauce, mozzarella cheese, peppers, onions and tomatoes. Cover and chill until ready to serve with crackers or wedges.

SHRIMP SURPRISE SPREAD

Steps:

• In a bowl, combine the cream cheese, sour cream, and mayonnaise until well-blended. Spread into a 9x13 inch baking dish. Scatter the shrimp generously over the top of the mixture.
• In another bowl, stir together the cocktail sauce, green pepper, green onions, garlic, and tomato.
• Working in layers, spread a portion of the cocktail sauce mixture over the shrimp. Sprinkle with a portion of mozzarella cheese. Repeat process until all ingredients are used up, finishing with a layer of mozzarella cheese on top. Serve with assorted crackers for dipping.

CHRISTINA'S STUFFED-CRUST PEPPERONI AND MUSHROOM PIZZA

Steps:

• Preheat the oven to 450 degrees F
• To make the crust: Stir the water, 1 tablespoon of the sugar, and the yeast together in a small bowl. Let stand until foamy, about 10 minutes. Meanwhile, heat the milk in a small saucepan. Remove from heat, add the butter, and stir until melted.
• In a large bowl, stir together the flour, cornmeal, remaining sugar, egg, milk mixture, yeast mixture, and salt until a soft dough forms. Turn dough out onto a floured surface and knead until smooth, adding flour as needed if dough is sticky, about 10 minutes. Clean the bowl and coat it generously with olive oil. Form the dough into a ball, put it in the bowl and cover with a kitchen towel. Let rise in a warm place until doubled in size, about 1 hour.
• Punch the dough down and let rest for 10 minutes.
• Cut the mozzarella into sticks about 3 by 3/4 by 3/4-inches. Sprinkle a large baking sheet with cornmeal. Place the dough on the baking sheet and stretch it into a 15-inch circle.
• Arrange the mozzarella sticks around the dough about 1-inch in from the edge, then roll the dough over the cheese to form the stuffed rim.
• To make the topping: Stir the sugar into the marinara sauce and spread onto the pizza dough. Scatter with the stewed tomatoes, then the mozzarella. Add the onions, mushrooms, and pepperoni. Sprinkle with basil and oregano.
• Bake until crust is golden brown, 15 to 20 minutes. Cut into wedges and serve immediately.

CHRISTINA'S SURPRISE SPREAD

Steps:

• Mix first three ingredients.
• Spread into a pie plate or onto a pizza pan.
• Spread the cocktail sauce on next.
• Top with green onions, shrimp, tomatoes, green peppers and cheese.
• Cover and chill for at least 2 hours. Serve with crackers and chips -- Make lots it disappears fast!

CHRISTINA'S TV DINNERS

Steps:

• If using a disposable baking pan, fold up several layers of heavy-duty foil to create 2-inch wide strips. Fit the strips into the baking pan to form 1 large and 2 smaller compartments.
• Spoon 1/4 cup of the Lasagna Roll-Up sauce into the large compartment of each tray. Put 2 roll-ups and 3 meatballs over the sauce in each tray. Spoon remaining sauce over the top and sprinkle with Parmesan.
• Divide the frozen peas among 1 of the remaining compartments in each tray and top with a pat of butter. Put a piece of brownie dough in each of the remaining compartments. Cover the trays tightly with aluminum foil and freeze until ready to use, up to 3 months.
• Preheat the oven to 350 degrees F.
• Let dinners stand at room temperature for 5 minutes. Uncover the brownie compartment and bake dinners until heated through, 35 to 40 minutes. Serve immediately.
• Cook the lasagna noodles according to package directions. Drain and pat dry.
• Meanwhile, in a medium saucepan, melt butter over medium heat. Stir in the marinara sauce and basil and let simmer for 5 minutes.
• Spread 2 tablespoons of spinach across 1 end of a lasagna noodle, about 1-inch from the edge. Sprinkle with a little garlic salt. Spread 2 tablespoons of ricotta over the spinach. Arrange about 1/8 of the provolone over the spinach and top with 1/8 of the prosciutto. Roll up the noodle around the filling. Repeat with remaining noodles and filling.
• If making Christina's TV Dinners, proceed according to that recipe. Otherwise, preheat the oven to 350 degrees F. Spread half of the sauce in a shallow baking dish and set the roll-ups on top. Spoon the remaining sauce over the roll-ups and sprinkle with Parmesan. Bake until heated through, about 30 minutes. Serve immediately.
• Preheat the oven to 350 degrees F.
• In a small mixing bowl, whisk egg and milk together. Tear bread into pieces, add to the egg mixture and let soak for a few minutes.
• Place beef in a medium mixing bowl. Add egg-bread mixture, salt, and pepper and mix well. Form the mixture into 12 (1-inch) meatballs.
• In a medium bowl, combine the bread crumbs and Parmesan. Roll the meatballs in the bread crumb mixture to coat evenly.
• Heat the oil in a large skillet over medium-high heat. Add the meatballs and cook until browned, about 1 minute per side. Transfer to a baking sheet and bake until cooked through, about 15 minutes.

CHRISTINA'S COOKIE PIZZA

Steps:

• Preheat the oven to 350 degrees F.
• Form the cookie dough into a flat disk, wrap in plastic, and refrigerate for 30 minutes.
• Roll the dough out between 2 sheets of waxed paper into a 12 to 13-inch circle. Carefully transfer to a greased baking sheet and bake until lightly browned, about 12 to 15 minutes. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
• Meanwhile, put frosting in a mixing bowl and gradually stir in red food coloring until it resembles tomato sauce. Put coconut in a bowl and add green food coloring until it's the color of basil.
• Lay the fruit roll-up out flat and use a 1 1/2-inch round cookie cutter to cut out "pepperoni" slices. Use the large holes of a grater to shred the marzipan into "mozzarella." Set toppings aside.
• Spread the frosting over the cookie, leaving a 1/2-inch border around the rim. Add a layer of fruit "pepperoni," then sprinkle with marzipan "mozzarella" and coconut "basil." Spread jelly rings around pizza. Slice into wedges with a pizza cutter and serve.

CHRISTINA'S AMBROSIA

Steps:

• In a large mixing bowl, whip the cream cheese, pineapple, and sour cream until light. Mix in remaining ingredients. Divide among 4 serving bowls, sprinkle with remaining coconut and serve.

SURPRISE SHRIMP SPREAD

Steps:

• Process cream cheese and light mayonnaise until smooth and creamy.
• Add Worcestershire sauce, garlic powder and Tabasco sauce.
• Process until well combined. Transfer mixture to a small bowl.
• Stir in celery, green onion and shrimp.
• Place mixture in a small serving dish.
• Refrigerate for at least 1 hour. Just before serving, top with cocktail sauce.
• Serve with crackers or dried bagel slices.

SURPRISE SPREAD

Steps:

• Mix cream cheese, sour cream and mayo together.
• Spread the mixture over a foil pizza pan (no vents) to about 3/4 of the pan circumference (leaving room for the tortilla chips).
• Scatter the shrimp over top and cover with sauce.
• Add the rest of the ingredients and cover to chill in the fridge for at least 1 hour.