Alli Byers

Link to my cooking blog: alliscookingcorner.blogspot.com




Shrimp Dip (this was my grandmother's recipe that was a family favorite)

1 cup deveined, cooked shrimp, cut up
8 oz. cream cheese
1 medium sized can diced tomatoes, well drained
1 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon onion salt
1/2 teaspoon chili powder


1 bag Fritos Scoops


Add tomatoes to softened cream cheese. Mix well. Add seasonings and cooked shrimp and stir. Chill well before serving with Fritos Scoops.
(You may want to double this if it's for a crowd because it usually goes fast!)



Crockpot Cranberry Glazed Pork Tenderloin


--1-2 lbs. pork tenderloin (you can use two if it will fit into your crockpot) ***This can also be made with beef.***
--1/4 cup flour
--1 t kosher salt
--1 t pepper
--1 T dried onion flakes
--3 cloves minced garlic
--1/4 cup red wine
--1 T Worcestershire sauce
--2 T soy sauce
-- 1 1/2 T maple syrup
--1/4 cup dried cranberries


Make a dredge with the flour, salt, pepper, and onion flakes. Rub the dry mixture all over the pork. Then plop the meat into your crockpot. Discard the rest of the dry mixture.


Add the garlic and the wet ingredients into the crockpot. There is no need to stir. Top with a 1/4 cup of dried cranberries.


Cover and cook on low for 6-8 hours. There isn't much liquid in this dish. If you open your crock up a lot to peek, you might want to double or increase the liquid by 50%---even though I didn't peek, the meat got a bit dry and crispy on top (it was fine, I just flipped it over to soak up more juice). If you use a piece of meat with more fat, you won't run that risk.


Foil-Packet Vegetables
1 zucchini, cut into 1-1/2 inch chunks
1 cup button mushrooms
1 each red and yellow pepper, cut into 1-1/2 inch squares
1 cup large cherry tomatoes
1/4 cup KRAFT Light Zesty Italian Dressing
2 Tbsp. KRAFT Grated Parmesan Cheese


This recipe is awesome because you can use a variety of different veggies and you can make it either on the stove, outdoor grill or in the oven, depending on the season. If you bake them in the oven, turn it to 400 degrees and bake for around 20 minutes.


COMBINE vegetables and dressing. Spoon onto center of large piece of heavy-duty foil. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside.
GRILL 8 to 10 min. or until vegetables are crisp-tender, turning after 4 min.
CUT slits in foil to release steam before opening packet. Sprinkle vegetable mixture with cheese.