I hope that everyone has been enjoying this holiday contest as much as I have! Today I am excited to announce our final winner, Lara Ruiz! Lucky Lara is the winner of an autographed set of how-to deck cards from P. Allen Smith. Woot! Lara, please send your shipping address to email@example.com and we’ll send your cards to you shortly.
Thanks to all of my readers for joining in on the fun and for leaving such heartwarming comments. It’s been fun for me to read them all. And special thanks to my talented friends who participated by generously sponsoring beautiful gifts for the contest. I encourage you to check out their blogs and enjoy getting to know them and their unique gardening styles, ideas and insights!
Steve Asbell – http://www.therainforestgarden.com
Shawna Coronado – http://www.shawnacoronado.com
Annie Haven – http://www.manuretea.com/
Niki Jabbour – http://yearroundveggiegardener.blogspot.com/
Chris McLaughlin – http://asuburbanfarmer.com/
P. Allen Smith – http://www.pallensmith.com/
Amanda Thomsen – http://www.kissmyaster.co/
Helen Yoest – http://gardeningwithconfidence.com/blog/
As we wrap up this year, I will be spending the weekend with my family and celebrating our Christmas and the New Year together. The presents are wrapped and tucked under the tree, and I’m in the kitchen cooking up some family favorites, like Shrimpies. I always get requests for Shrimpies when the kids come home. They are fun and easy to make, and they are a great appetizer/snack to make up and freeze ahead of time. Then, just pop them in the oven for a warm, toasty treat. Here’s the simple recipe!
1 (5-6 oz.) jar Kraft Old English Sharp Cheese
1/2 stick butter
A few drops of Tabasco Sauce
1 (7 oz.) crabmeat or shrimp (I usually use a bag of frozen salad shrimp)
6 English muffins, split
Mix ingredients and spread on muffins. Sprinkle with paprika. Place on a cookie sheet and partially freeze. Cut each muffin half into 8 pie-shaped sections. Place in a Zip-Loc bag and freeze. To serve: Thaw the shrimpies, then toast under broiler for 5 minutes, until the cheese is bubbly and slightly golden.