MR Direct Sinks and Faucets

Ingredients:

2 (8 Ounce) package cream cheese, softened

5 ounces dried beef chopped, divided

5 green onions chopped, divided

1 cup shredded cheddar cheese

1 Tablespoon Worcestershire sauce

1/2 teaspoon garlic powder

1/4 teaspoon salt

Directions:

In a large bowl, add the cream cheese, chipped beef (reserving about 1/4 cup), green onions, cheddar cheese, Worcestershire sauce, garlic powder, and salt. Mix together until incorporated.

Roll into a ball and wrap in plastic. Chill for at least an hour or until firm. Unroll the cheese ball from the plastic wrap and roll in reserved chipped beef and green onions. Serve with crackers.

Ingredients:

1 pound fresh or thawed shrimp, cleaned and deveined.

2 tsp old bay seasoning

3 tbsp butter

1 tbsp pepper

1/2 cup ketchup

3 tbsp creamed horseradish sauce

Half of a lemon squeezed

1 tsp Worcestershire sauce

Directions:

Set your oven to 350F°. Pat the shrimp dry and lay on a lightly greased baking sheet. Sprinkle with old bay and pepper, gently mix so all shrimp is seasoned, then top with butter. Bake for 6-8 minutes or until shrimp is nice and pink. While shrimp is baking, combine your ketchup, horseradish, lemon juice and Worcestershire and mix well in a bowl. Set aside.

Take the shrimp out of the oven and place on a serving dish and serve with cocktail sauce.

There is no right or wrong way to making a charcuterie board. They’re a form of art and I love to make my boards creative and different each time. I used brown craft paper as a base to set the food on and paired it with my charcuterie set from pottery barn.

I bought various crackers, figs, peppered meats, soft cheeses, hard cheeses, cheeses that paired with jams (such as fig and Gouda). Charcuterie boards are so much fun to make, especially since you get to be creative in the presentation and offerings.

Ingredients:

1 Granny Smith apple, sliced

½ orange, sliced

1 Cup pomegranate seeds

1 heaping Cup Fresh cranberries

2 large Sprig rosemary

1 Bottle Pinot Grigio or a dry red

½ cup grape juice or apple juice

¼ cup sugar

1 cup ginger beer

Directions:

Start by slicing your apple and orange and place in a large pitcher. Add in the pomegranates, cranberries, sugar and rosemary. Pour in the wine, juice and ginger beer.

Let the sangria chill in the fridge. Serve in your favorite glass and garnish with the fruit and a sprig of rosemary.