Bacon Wrapped Barbeque Shrimp

INGREDIENTS

• 16 large shrimp, peeled and deveined
• 8 slices bacon
• barbeque seasoning, to taste

DIRECTIONS

1. Preheat oven to 450 degrees F (230 degrees C).
2. Wrap shrimp with 1/2 slice of bacon, securing with a toothpick. Be sure and use the large shrimp--the cooking time for the shrimp and the bacon is similar. If you use medium-sized shrimp, you might want to precook the bacon a little--over cooked shrimp are tough and rubbery--and a real shame.
3. Line a jelly roll pan with extra heavy duty foil, and place baking rack in pan. Place the shrimp on the rack, and sprinkle heavily with the barbecue seasoning, turn and sprinkle second side. Let the shrimp sit for 15 minutes. The bacon will turn from creamy white to a little opaque, and the seasonings will soak in.
4. Cook the bacon for 10 to 15 minutes. The rack keeps the shrimp from sitting in the draining bacon fat. With a little luck, you won't tear the foil -- you can throw that away and only have to scrub the rack.

Taco Dip

INGREDIENTS

• 1 pound ground beef
• 1 (16 ounce) can refried beans
• 1/2 cup hot taco sauce
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 cup sour cream
• 1/4 cup chopped onion
• 1/4 cup chopped tomatoes
• 1/4 cup black olives, sliced
• 1/4 cup jalapeno pepper rings
• 1 1/2 cups shredded Cheddar cheese

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet, brown ground beef and drain. Add refried beans, spicy taco sauce, chili powder and cumin. Spread this mixture into a 9x13-inch baking dish. Spread sour cream over meat mixture. Layer onions, tomatoes, olives, and hot pepper cheese over the sour cream. Top with the cheese.
3. Bake at 350 degrees F (175 degrees C) for 30 minutes.

Tuna Ball

INGREDIENTS

• 1 (6 ounce) can tuna, drained and flaked
• 1 (8 ounce) package cream cheese, softened
• 3/4 cup chopped pecans
• 1/4 cup chopped onion

DIRECTIONS

1. In a medium bowl, blend tuna, cream cheese, 1/2 the pecans and onion. Shape into a ball or loaf. coat with remaining pecans. Refrigerate until serving.

Crab Dip

INGREDIENTS

• 1 (8 ounce) package cream cheese, softened
• 1/2 cup sour cream
• 2 tablespoons mayonnaise
• 1 1/2 tablespoons lemon juice
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dry mustard
• garlic powder to taste
• 1/2 cup shredded Cheddar cheese
• 3/4 pound fresh crabmeat
• 3 dashes hot sauce
• Old Bay Seasoning TM to taste

DIRECTIONS

1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 1 quart baking dish.
2. In a medium bowl, mix cream cheese, sour cream, mayonnaise, lemon juice, Worcestershire sauce, dry mustard, garlic powder and about 2 tablespoons of the Cheddar cheese. Fold in crabmeat, hot sauce and 2 tablespoons seafood seasoning.
3. Transfer the mixture to the prepared baking dish. Top with remaining Cheddar cheese and seafood seasoning. Bake in the preheated oven 30 minutes, or until bubbly and lightly browned.

Bacon Cheddar Jalapeno Poppers

INGREDIENTS

• 1 (16 ounce) package Cheddar cheese
• 6 jalapeno peppers, seeded and halved
• 12 slices bacon

DIRECTIONS

1. Preheat the broiler.
2. Cut Cheddar cheese into 12 slices long enough to fit inside the jalapeno halves. Insert cheese slices into the halves. Wrap the jalapeno halves with the bacon slices, securing with a toothpick, if necessary. Place on a medium baking sheet.
3. Broil 5 to 10 minutes, or until the bacon is evenly brown.