Try these easy recipes this year

Published 12:03 am Wednesday, January 2, 2013

Tired of holiday cooking, but still have folks to feed as we move into a new year and Mardi Gras season?

I’ve got two recipes that are the perfect answer. Both are best prepared ahead of time and go together quickly.

They are both tried and true, but best of all they are comfortable at any kind of party, black-tie or family by the fire.

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pepper boursin roll

1 8-ounce package cream cheese, softened

1 clove garlic

1 teaspoon dried chopped chives

1 teaspoon dried chopped basil

1 teaspoon dried caraway seeds

1 teaspoon dried dill weed

Lemon pepper


In a food processor, blend garlic, chives, basil and caraway seeds until minced well.

Add cream cheese and mix well. Blend in dill weed. Form cheese mixture into a log shape on wax paper and roll in lemon pepper.

Wrap in the wax paper and then wrap with plastic wrap and store in refrigerator. Serve with crackers or vegetables.

An alternative serving suggestion is to pipe the cheese mixture using a pastry bag and star tip onto peeled cucumber rounds, carrot rounds, on the end of endive leaves or on small slices of apples.

If you do choose this method, after you pipe the mixture sprinkle them with lemon pepper and store the vegetables in the refrigerator.


This next recipe is also best made the day before, and it holds well in the refrigerator for several days.


Shrimp butter

1 1/2 pounds frozen cooked shrimp, thawed and drained

1/2 cup butter, softened

8 ounces cream cheese, softened

1 tablespoon dried chives

1/4 cup chopped onion

1/4 cup mayonnaise

1 tablespoon prepared horseradish

2 cloves garlic, halved

2 teaspoons cocktail sauce

1/2 teaspoon Tabasco

1 teaspoon salt


Using the knife blade in your food processor, add the shrimp, butter, cream cheese and chives.

Cover and process until smooth, scraping down sides of bowl occasionally.

Add onion, mayonnaise, horseradish, garlic, cocktail sauce, hot sauce and salt, pulse just until mixture is blended.

Transfer mixture to a small serving dish. Cover and chill for at least 4 hours, and it is better if it chills overnight.

Serve this with assorted crackers or party rye or pumpernickel bread.


Christina Hall writes a food column for The Natchez Democrat. She can be reached at