EXPLOSIVE DEVILED EGGS

6 HARD COOKED EGGS
1/3 CUP MEDIUM SALSA
3 TABLESPOONS SOUR CREAM
3 TABLESPOONS GREEN ONIONS, MINCED
1 TABLESPOON BLACK OLIVES, DRIED & CHOPPED
1 TEASPOON LEMON JUICE
1 RED MINI BELL PEPPER, RINGS FOR GARNISH


REMOVE SHELL AND CUT IN HALF LENGTHWISE.


REMOVE YOLKS AND SET WHITES ASIDE.


IN A BOWL, MASH YOLKS WITH A FORK.


STIR IN REMAINING INGREDIENTS UNTIL BLENDED WELL.


REFILL WHITES, USING ONE HEAPING TABLESPOON OF YOLK MIXTURE FOR EACH HALF.


WRAP AND REFRIGERATE.


GARNISH AND SERVE.


MAKES 12 EXPLOSIVE DEVILED EGGS.

SPICED SHRIMP SLIDERS WITH MANGO SLAW

1/2 LEMON, SQUEEZED
2 TABLESPOONS MAYO
HOT SAUCE TO TASTE
1 1/2 TEASPOONS CAJUN SEASONING
1 CUP PANKO BREAD CRUMBS
SALT & PEPPER TO TASTE
CILANTRO, CHOPPED (TO TASTE)
3 GREEN ONIONS, SLICED AND CHOPPED (WHITE AND LIGHT GREEN PARTS)
1 LARGE EGG, BEATEN


1 1/4 LBS MEDIUM SHRIMP, PEELED, DEVEINED AND CHOPPED


10 MINI SLIDER ROLLS




COMBINE FIRST 9 INGREDIENTS AND MIX WELL TOGETHER.  


ADD CHOPPED SHIRMP PIECES TO MAYO MIX, COMBINE WELL.


FORM SLIGHTLY LARGER THAN MINI ROLL SHRIMP PATTIES (1/2 INCH THICK).


PLACE PATTIES ON BAKING SHEET AND PLACE IN FREEZER FOR ABOUT AN HOUR TO HELP HOLD SHAPE WHEN YOU FRY THEM.


TAKE PATTIES OUT OF FREEZER, COOK OVER MEDIUM HEAT FOR ABOUT 2 MINUTES IN A LIGHTLY GREASED LARGE SKILLET.


PLACE PATTIES ON ROLLS AND TOP WITH MANGO SLAW.


MAKES 10.

PESTO DIP

1 (3 1/2 OUNCE) PESTO JAR
1 CUP PLAIN NONFAT YOGURT
1/3 CUP CHOPPED DRIED TOMATOES


COMBINE ALL INGREDIENTS AND MIX UNTIL BLENDED.


COVER AND CHILL.


SERVE WITH ASSORTED RAW VEGETABLES.


MAKES 1 1/3 CUPS.

FLORENTINE ARTICHOKE DIP

1 (10-OZ) PKG FROZEN CHOPPED SPINACH, THAWED/DRAINED
2 (6-OZ) JARS ARTICHOKE HEARTS, DRAINED/CHOPPED
3 CLOVES GARLIC, MINCED
1 1/2 (8-OZ) PACKAGES CREAM CHEESE, SOFTENED
1 CUP PARMESAN CHEESE, GRATED
1/2 CUP MAYONNAISE
2 TABLESPOONS LEMON JUICE


1 1/2 CUPS FINE, DRIED BREADCRUMBS


PREHEAT OVEN TO 375.


COMBINE FIRST 7 INGREDIENTS, STIRRING WELL.  


SPOON INTO A LIGHTLY GREASED 11X8X2 INCH BAKING DISH;  SPRINKLE WITH BREADCRUMBS.


BAKE FOR 25 MINUTES.


SERVE WITH ASSORTED CRACKERS.


MAKES 4 CUPS.

GARLIC SHRIMP

1/4 CUP OLIVE OIL
4 LARGE GARLIC CLOVES, MINCED
1 TEASPOON RED PEPPER FLAKES


1 POUND LARGE SHRIMP, PEELED AND DEVEINED
2 TABLESPOONS FRESH LEMON JUICE
2 TABLESPOONS DRY SHERRY
1 TEASPOON PAPRIKA 


SALT & PEPPER TO TASTE
FRESH ITALIAN PARSLEY, CHOPPED


IN A LARGE SKILLET ON MEDIUM HEAT, SAUTE GARLIC AND RED PEPPER FLAKES IN OIL FOR 1 MINUTE.  


RAISE HEAT TO HIGH AND ADD SHRIMP, LEMON JUICE, SHERRY AND PAPRIKA.  STIR AND SAUTE UNTIL SHRIMP TURNS PINK ABOUT 3 MINUTES.


SEASON WITH SALT & PEPPER AND SPRINKLE WITH PARSLEY.


SERVE HOT.


MAKES 4 SERVINGS.

SWEET AND SPICY PECANS

2 CUPS PECANS
2 TABLESPOONS BUTTER, MELTED
1 TABLESPOON SUGAR
1/2 TEASPOON GROUND CUMIN
1/2 TEASPOON CHILI POWDER
1/4 TEASPOON DRIED CRUSHED RED PEPPER FLAKES
1/8 TEASPOON SALT

TOSS PECANS IN BUTTER.

COMBINE SUGAR AND REMAINING 4 INGREDIENTS; SPRINKLE OVER PECANS, TOSSING TO COAT.

SPREAD IN A SINGLE LAYER ON A BAKING SHEET.

BAKE AT 325 FOR 15 MINUTES, STIRRING OCCASIONALLY.

COOL AND SERVE.

MAKES 2 CUPS.

Healthy for all to eat snack.

1/2 ounce whole shelled (unpeeled) almonds
1/4 ounce unsalted dry-roasted peanuts
1/4 ounce dried cranberries
1 tablespoon chopped pitted dates
1 1/2 teaspoon chocolate chips


Combine almonds, peanuts, cranberries, dates and chocolate chips in a small bowl.


Makes 1 carbohydrate Serving.