After several month of work Wade and I were finally ready to have our housewarming party. Everybody came over in the afternoon and enjoyed three different kinds of sangria (made by my Mom) and several different appetizers. We had Reuben spreadwith pumpernickel toasts, shrimp spread with crackers, brownies, tortilla roll-ups, and little smokies with barbecue sauce. I’m not sure where the recipes for the shrimp spread and tortilla roll-ups came from originally, but my family has been making them for get-togethers forever. Wade absolutely loves the shrimp spread, so I usually make it every couple months for when we just do a snacks-for-supper night and watch movies.
•8 oz cream cheese, softened
•1/2 cup sour cream
•1/4 cup mayo or miracle whip
•1 cup cocktail sauce
•2 cups shredded mozzarella cheese
•2 4.5 oz. cans cocktail shrimp, drained
•3 green onions, sliced
•1 or 2 finely chopped tomatoes (I used yellow tomatoes)
Beat cream cheese, sour cream, and mayo or miracle whip together until smooth. Spread into the bottom of a pie dish or a 12″ platter. Layer the remaining ingredients in the order given. Cover and chill until serving time. Serve with crackers.
•8 oz. cream cheese, softened
•1 small onion, chopped
•small can (4 oz.) green chilies, undrained
•small can (4 oz.)of chopped black olives, undrained
•Several flour tortillas
Combine the cream cheese, onion, green chilies, and olives in a medium sized mixing bowl. Spread 1/4″ thick on tortillas. Roll up tightly. Cover loosely and refrigerate for several hours. Cut into 1/2″ slices and serve.