Shrimp Mousse

If you're looking for something a little different for your holiday parties that's sure to impress, this is it! Don't be afraid, I swear it's awesome! Shrimp mousse and variations of it have been around forever. This spread always makes me think of my grandma. Which could be because she used to make it or the jello mold presentation is reminiscent of 50's housewives. Either way it's great and you'll definitely want to hold on to this recipe.

• 1 can condensed tomato soup
• 2 (8 oz.) pkgs cream cheese
• 1 tbsp. Knox gelatin
• 1/4 c. chopped onion
• 1/4 c. chopped celery
• 1 c. mayonnaise
• 1 c. cooked shrimp, chopped

In medium saucepan, combine tomato soup and cream cheese over low-medium heat. Stir in gelatin and remove from heat. Add onions, celery, mayonnaise and shrimp. Mixed well, pour into a mold greased with mayonnaise. If you don't want to use a mold just pour into a container you can cover and place in refrigerator. Chill for at least a couple hours to allow gelatin to set.

This makes enough for a crowd, so get lots of crackers to serve with your shrimp mousse! 

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Veggie Pizza

Veggie Pizza

My mom has made this for years and I think it may have originated from Taste of Home Magazine

Ingredients:

• 2 tubes refrigerated crescent roll dough
• 2 pkgs cream cheese
• 1/4 c. ranch dressing(I used creamy Italian because I ran out of Ranch)
• assorted veggies(I use red onions, fresh broccoli, carrots)

Unroll crescent dough and place onto an ungreased cookie sheet, pressing seams together. Bake according to directions until golden brown. Cool. You can see on mine that I didn't push the seams together very good because they separated during baking. No biggie.

Combine cream cheese and dressing in a bowl. Allowing the cream cheese to sit for a little at room temperature will make it easier to mix. Spread mixture over crescent rolls.

Chop veggies into small pieces and sprinkle on top. Keep refrigerated until you serve.