- 1 lb medium shrimp, deveined and tails removed
- 1 lb spaghetti noodles (more or less, depending on family size)
- 6 -8 garlic cloves, according to personal taste, minced
- 1/4 cup butter
- olive oil (3 drizzles)
- italian seasoning
- fresh ground pepper
- red pepper flakes
- salt
- herbs (according to taste)
How to Make It
- 1 Boil pasta in water till tender, save 1 cup of pasta water for use later. I always put some oil, salt, and fresh herbs in with my pasta when I boil it. Drain and set aside when done.
- 2 While pasta is boiling, wash shrimp.
- 3 Melt butter over medium heat. Add shrimp.
- 4 Let cook till a little pink and starting to curl. Then add garlic.
- 5 Cook 5-7 min., add oil. Continue to stir till shrimp is pink and curled.
- 6 Add pasta to skillet. Add seasonings. Add just enough saved pasta water till it is not dry but not swimming in liquid either. Depending on amount of pasta this requires 1/2 the cup or all of it. Start with adding 1/4 of it then work up from there.
- 7 Keep tossing all ingredients around in skillet till all is incorporated and hot.
Cake Ingredients:
- 2 eggs
- 2/3 cup white sugar
- 4 Tbsp pineapple juice
- 2/3 cup all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
Topping:
- 1/4 cup butter (1/2 stick or 4 Tbsp)
- 2/3 cup brown sugar (packed)
- 1-can pineapple rings
- 6-maraschino cherries
How to Make It
- Preheat oven to 350 degrees. Spray your muffin tins with non-stick cooking spray.
- In a mixing bowl, add eggs, white sugar, and pineapple juice. Beat for 2 minutes. In a separate bowl, sift together the flour, baking powder, and salt. Add to the wet ingredients and turn mixer back on for 2 minutes.
- In a small sauce pan, melt the butter and add the brown sugar. Stir on low heat for one minute.
- Spoon a layer of the warm brown sugar mixture into the bottom of each muffin tin, then place a pineapple ring on top. Add a cherry in the middle of each pineapple. Pour cake mixture over to fill muffin tin 3/4 of the way full. If you are using regular muffin tins, you will need to cut down the rings to fit or just use pineapple tidbits.
- Bake jumbo cakes for 25 minutes. Bake regular cakes for 20 minutes. If you choose to make a large cake, bake for 22-25 minutes in a 10 inch cast iron skillet.
- Remove from the oven. Let cool in pan for 3 minutes. Run a knife around the edge of each cake to help loosen in case it sticks a little. Place a wire cooling rack on top, and quickly flip over on top of sheet tray to catch extra drippings.
- Place wire rack of cakes on sheet tray to cool.
- 1 large apple {I used a Fuji- any apple will do, tart is better}
- 1 can Pillsbury Crescent dough
- 1/2 cup butter
- 2/3 cups sugar
- 1/2 tsp cinnamon
- 1/2 tsp vanilla
- 3/4 cup or 6 oz. 7-Up or equivalent .
How to Make It
Preheat the oven to 350 degrees F. Grease an 8x8 baking dish.
Cut each apple into 8-10 wedges.
Slice the apple skin off as well and set aside.
Separate the crescent roll dough into triangles.
Roll each apple wedge in crescent roll dough starting at the wide end.
Pinch to seal and cover apple and place in the baking dish. {This is easier if you first pat the apple wedge dry, then wrap dough around it.}
Melt butter in a small saucepan and stir in the sugar and cinnamon. Heat, whisking to combine.
The mixture will slowly combine and thicken. When it's thickened, remove from heat and add vanilla.
Pour cinnamon mixture over the apple dumplings. Pour soda over the dumplings. Bake for 40 to 45 minutes in the preheated oven, or until golden brown
- 2-3 very ripe bananas, mashed
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2/3 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup milk
- Juice of 1 lemon (2 tablespoons juice)
- Frosting
- 2 cups confectioners' sugar
- juice of 1 lemon
- 1 Tablespoon unsalted butter, at room temperature
How to Make It
- Preheat oven to 350 degrees F. Grease a 9x5 inch loaf pan.
- In a bowl, whisk together the flour, baking powder, and salt; set aside.
- In the bowl of your electric mixer, beat together the banana, sugar and eggs until smooth. Add the vegetable oil, milk, and lemon juice and beat until smooth.
- Pour batter into prepared loaf pan and bake 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes then remove to a wire rack to cool completely.
- To make the glaze, Whisk powdered sugar, lemon juice and butter until very thick and white. Spread this lemon juice frosting over the top of the cooled loaf.
- 2 boneless chicken breasts
- 1 tsp. olive oil
- 1 pizza dough (I used store bought and let it sit out for about 20 minutes)
- 8 oz. of shredded mozzarella cheese (I used part skim)
- 3 oz. of shredded cheddar cheese
- 1/2 cup of Franks Wing Sauce
- 1/3 cup of ranch or blue cheese dressing
How to Make It
- Cut chicken into cubes. Season with salt and pepper. Heat teaspoon of olive oil in skillet and add chicken when hot. Cook chicken completely and then add 1/4 cup of wing sauce. Stir to coat chicken and let simmer for a minute or two. Take chicken off heat and let cool.
- Pre-heat oven to 425°F.**
- On a well floured surface, spread pizza dough into a long rectangle shape.
- Add ranch dressing or blue cheese dressing (depending on your preference!) and remaining 1/4 cup of wing sauce. Spread across the dough. Add chicken and then top with mozzarella and cheddar cheese. You can also add a bit more of the wing sauce on top of the cheese if you want it to be a little bit spicier.
- Roll the dough like a pinwheel until you reach the end. Make sure to tuck the ends of the dough in so the middle doesn’t ‘ooze’ out when baking.
- Spray baking sheet with light coat of non-stick cooking spray. Place garbage bread on the pan and bake for 20 to 25 minutes.
- 2 cups sugar
- 1 cup canola oil
- 4 eggs
- 16 oz. canned pumpkin (not pie filling)
- 3/4 cup water
- 3 cups flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1-2 teaspoons cinnamon (I just used 1 teaspoon)
- 1 teaspoon pumpkin spice (If you don't have pumpkin spice use 1/4 teaspoon each of cloves, nutmeg, and allspice)
How to Make It
- Preheat oven to 350 degrees. Grease 2 standard loaf pans with non-stick spray.
- In a bowl, mix together flour, baking soda, salt, cinnamon and pumpkin spice. Set aside.
- Using a stand or hand mixer, beat sugar and oil together. Add eggs, one at a time, mixing after each addition. Add the pumpkin and the water and mix until well blended. Add the flour mixture and mix until blended. Pour batter into prepared pans.
- Bake at 350 degrees for 50-60 minutes. Loaves are done when inserted toothpick comes out clean. I used 8 mini pans and it only took 20 minutes to bake. So if you use smaller pans adjust time accordingly.
- 2 cups all-purpose flour, plus more as needed
- * 1 tablespoon baking powder
- * 1 1/2 teaspoons kosher salt
- * 12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
- * 1/2 cup cold buttermilk, shaken
- * 1 cold extra-large egg
- * 1 cup grated extra-sharp Cheddar
- * 1 egg, beaten with 1 tablespoon water or milk
- * Maldon sea salt, optional
How to Make It
- Preheat the oven to 425 degrees F.
- Place 2 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add the butter and mix until the butter is the size of peas.
- Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened. In a small bowl, mix the Cheddar with small handful of flour and, with the mixer still on low, add the cheese to the dough. Mix only until roughly combined.
- Dump out onto a well-floured board and knead lightly about 6 times. Roll the dough out to a rectangle 10 by 5 inches. With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles. Transfer to a sheet pan lined with parchment paper. Brush the tops with the egg wash, sprinkle with salt, if using, and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm.
- 1 lb. Ground Turkey
- 1 lb. Ground Pork (I use sage flavored)
- 1/2 cup mushroom slices
- 1 Onion diced
- 3 Garlic cloves, minced
- 1 cup Chicken flavored Stuffing
- 2 eggs
- 2 Tbs. FRESHly chopped Parsley
- 1/2 tsp. Salt
- 1/4 tsp. Pepper
How to Make It
- Preheat oven to 375
- In a mixing bowl, mix all the ingredients with your hands. Squish the crap out of those ingredients and get every inch of that meat covered with mushrooms, stuffing, and eggs. You want the entire thing slathered with every ingredient.
- In a loaf pan arrange your meat into a loaf. Place in the oven and bake for 1 hour. Take out and cover with Aluminum foil and bake for another 20 minutes. Once the time is over, remove the aluminum foil, keep the oven hot and turn on the broiler to high. Broil on high for 5 minutes or until the top is very crispy. Once it's crispy, remove and serve
- 3 cups sliced mushrooms FRESH OR canned
- 2 sweet onions sliced
- (add a little garlic to the onions and mushrooms when you saute them)
- 1Tbs butter
- 1 can cream of mushroom soup
- 4 skinless, boneless chicken breast halves
- 2 eggs, beaten
- 1 cup seasoned bread crumbs
- 2 tablespoons butter
- 3 cups mozzarella cheese, Shredded
- 3/4 cup chicken broth
- salt pepper and garlic to taste
How to Make It
- Preheat oven to 350 degrees F (175 degrees C).
- saute mushrooms and onions in pan with 1Tbs butter just til tender. Dip chicken into beaten eggs, then roll in bread crumbs.
- In skillet, melt butter over medium heat. Brown both sides of chicken in skillet. Place chicken in pan, arrange onions and mushrooms on chicken, and top with mozzarella cheese. Add chicken broth and cream of mushroom soup together and stir til blended then pour over top of mushroom, onion and chicken..
- Bake in preheated oven for 30 to 35 minutes, or until chicken is no longer pink and juices run clear.
- 1 package corn bread/muffin mix (I use Trader Joe's - it's my favorite!)
- 3 cups cooked taco seasoned meat
- 1 cup (8 oz) sour cream, light
- 1 cup colby jack, cheddar or mexican cheese, shredded and divided
- 1/2 cup onion, chopped
- 1 medium tomato, chopped
- 1 cup shredded lettuce
How to Make It
- In a large bowl, prepare cornbread mix based on instructions on the box. Spread into an 8 x 8 pan sprayed with cooking spray. Bake at 350 for 20 minutes. Remove cornbread from oven and spread meat over corn bread. Combine sour cream, 3/4 cup cheese and onion. Spread over meat mixture. Bake for 15 minutes longer or until heated through and cheese is melted. Sprinkle with tomato, lettuce and remaining 1/4 cup of cheese.
- 1 egg
- 2/3 cup milk
- 2 Tablespoons sugar
- 1 1/4 cup flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
How to Make It
- In a deep skillet, heat about two cups of oil over medium-high heat until hot. Test the temperature by dropping a pinch of flour into the hot oil. If it sizzles right away without smoking, it's perfect.
- Beat egg and milk. Mix all other ingredients in a separate bowl and slowly add to the egg mixture, beating until smooth.
- Using a funnel, drop into hot oil working from center outwards in a web pattern. (You can use a gallon sized freezer bag instead of a funnel by pouring the batter into the bag, snipping off a small corner of it, and squeezing the batter into the oil.)
- Cook for about 2-3 minutes, remove from the oil when golden brown and crispy.
- Sprinkle with powdered sugar and serve.
- 3 cups flour (1/2 all-purpose, 1/2 cake flour)
- 2 1/4 cups sugar
- 4 tsp baking powder
- 1/2 tsp salt
- 5 lg egg whites
- 1/2 cup milk
- 1 TBL natural coconut flavor (if you can’t find this in your local store,
- 1 cup unsalted butter, softened but not melted
- 1 cup unsweetened coconut milk
How to Make It
- Preheat oven to 350 F. Grease and flour two 8 or 9-inch cake pans. (Lining with parchment can make removing the cakes easier, but I never have a problem in this dry climate.
- Whisk the egg whites, milk and coconut flavoring until just frothy. Set aside.
- In a mixer bowl, add the flours, sugar, baking powder and salt. Mix with a whisk. Add the butter and coconut milk and mix on low with a paddle attachment just until moistened, then beat on medium for two minutes.
- Add the egg white mixture in a few additions, mixing just until incorporated.
- Pour the thick batter into the prepared pans. I use a small postal scale to weigh them out so that I divide it evenly. Bake for 36 to 40 minutes, then test with a toothpick to see if it comes out clean. Add two minutes more if it comes out wet.
- Remove from the oven and let cool for about 10 minutes, then remove from pans and cool completely on a rack.
- While the cakes are cooling, use the warm oven to toast your coconut. Simply sprinkle the coconut on a cookie sheet in a thin layer and set it in the oven at 350 F for about two minutes. Stir the flakes and watch them for another two minutes or so. When they’ve toasted to golden, remove and cool.
Coconut Icing and Filling
- Icing the entire cake in cream cheese frosting or buttercream would make for a really heavy cake. Most coconut cake recipes call for dividing the cake into four layers, and using a simple whipped cream filling, while icing the outside with buttercream. I’ve done a mix of both.
Icing
- 8 oz. cream cheese, softened
- 1/2 cup butter, softened
- 4 cups powdered sugar
- 1 tsp natural coconut flavor
Filling
- 1 cup of the icing from above
- 1 cup of heavy whipping cream
- Cream together the cream cheese and butter. Add the coconut flavor. Then add the powdered sugar, one cup at a time. I cover my mixer with a very light tea towel to avoid sugar powder spreading all over the kitchen! Once it’s smooth, add a tablespoon of the coconut milk or regular milk to achieve a spreadable consistency (I didn’t have to add any).
- For the filling, simply whip 1 cup of heavy whipping cream until medium peaks form, then gently blend in 1 cup of the cream cheese icing.
- I divided my cake layers into four pieces, using a cake leveler. I used the whipped cream between each layer, then iced the outside of the cake with the cream cheese frosting. Lastly, I sprinkled the toasted coconut, using my palm to “bounce” the flakes onto the sides of the cake.
for the Pancakes:
- 4 cups all-purpose flour
- 8 tsps baking powder
- 2 tsp. salt
- 4 cups milk
- 4 tbsps vegetable oil
- 4 large eggs, lightly beaten
for the Cinnamon Filling
- 1 cup butter, melted
- 1 1/2 cup brown sugar, packed
- 2 tbsp ground cinnamon
for the Cream Cheese Glaze
- 1/2 cup butter
- 4 oz. cream cheese
- 1 1/2 cups powdered sugar
- 1 tsp. vanilla
How to Make It
To make the Cinnamon Filling:
- Mix the three ingredients together. Place in a disposable piping bag and snip the end off or put in a Ziploc bag and snip the corner off.
To make the Pancakes:
- Mix the dry ingredients in one bowl and the wet ingredients in another bowl. Stir them together until everything is moistened leaving a few lumps.
- Heat your griddle to exactly 325 degrees. You don’t want these too cook too quickly, and you won’t want your cinnamon to burn.
- Make desired size pancake on greased griddle and then using the piping bag and starting at the center of the pancake, create a cinnamon swirl. Wait until the pancake has lots of bubble before you try to turn it. You will find that when you turn it the cinnamon swirl will melt. The cinnamon will melt out and create the craters which the cream cheese glaze will fill.
To make the Cream Cheese Glaze:
- In a microwave safe bowl melt the butter and cream cheese and then stir together. Whisk in the powdered sugar and vanilla. Add a little milk if needed to make
- it a glaze consistency.
- Place pancake on plate, then cover with cream cheese glaze
For the Creamy Pie
- 1 5 oz can Evaporated milk
- 1 3.4oz box of instant lemon pudding mix, one small box
- 2 8oz packages of cream cheese
- ¾ cup frozen lemonade concentrate
For the Pie Crust
- 2½ cup graham cracker crumbs
- ⅓ cup sugar
- ⅔ cup butter, melted
- Or you can use 1 graham cracker crust, 9 inch
How to Make It
- Preheat over to 350°
For the Pie Crust
- In a medium mixing bowl, combined all ingredients and whisk together until well combined.
- Press graham cracker crumbs into deep dish pie dish and make sure to go up the sides.
- Bake for 10-12 minutes. Remove from oven and let cool.
For the Creamy Pie
- In a small mixing bowl, combined evaporated milk and pudding mix.
- Beat on low speed for 2 minutes (mixture will be thick).
- In a medium mixing bowl, beat cream cheese until light and fluffy, about 3 minutes.
- Gradually beat in lemonade concentrate.
- Gradually beat in pudding mixture.
- Pour mixture into cooled graham cracker crust, or into a pre-made graham cracker pie crust.
- Cover and refrigerate for at least 4 hours.
- 1 cup butter, melted
- 1/2 cup unsweetened cocoa powder
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 4 large eggs
- 4 teaspoons vanilla extract
CHOCOLATE FROSTING
- 1/4 cup butter, softened
- 1/4 cup milk ( I use 2%)
- 1/4 cup unsweetened cocoa powder
- 3 cups powdered sugar
How to Make It
- Preheat oven to 350° F. Line a 9x13-inch baking dish with foil and spray foil with non-stick spray. Set aside.
- In the bowl of an electric stand-mixer, add the melted butter and cocoa powder. Using the paddle attachment, blend until smooth.
- Add the flour and sugar. Beat together then add eggs and vanilla. Mix just until combined. Don't over mix. (Batter will be thick)
- Pour batter into prepared baking dish and spread out evenly. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Remove brownies from oven and let stand 15 minutes before frosting. You want the brownies still warm when you frost them!
- FOR CHOCOLATE FROSTING: Beat together all the frosting ingredients until smooth. Pour and spread over warm brownies. Let cool completely before cutting and serving.
- 2 cup milk
- 2 cup sugar
- 2 cup flour
- 3 cup strawberries
- 2 eggs
How to Make It
- 1 Mix flour sugar milk and egg together pour half into a 9×10 baking dish
- 2 Dice strawberries sprinkle over batter pour remaining batter on top of strawberries
- how to cook Strawberry Cobbler recipe
- 3 Bake @350 covered for about 30-45 or until golden serve topped with vanilla ice cream or whipped cream.
- 1 roll of small canned biscuits
- 1/4 cup sugar
- 1 teaspoon cinnamon
- 1/2 stick butter (1/4 cup)
- Icing:
- powdered sugar (maybe a 1/2 cup-ish?)
- couple teaspoons milk (not sure how much, just add drops and mix until you get the consistency you want)
- drop of vanilla
How to Make It
- Heat oven to 350 degrees
- Put butter in a pie plate in the oven as it heats and remove when the butter is melted
- Cut biscuits into quarters, covering bottom of pie plate, on top of melted butter (I use scissors)
- Mix together sugar and cinnamon and sprinkle over top
- Bake for 15 minutes
- While baking, mix together icing ingredients
- After removing from oven, drizzle immediately with icing, and serve!
- 2 cans of Pillsbury Crescent rolls
- 2 8oz packages cream cheese, softened
- 1 1/2 tsp vanilla
- 1/4 cup butter, melted
- Cinnamon
- Sugar
How to Make It
- Unroll and spread 1 of the cans of crescent rolls on the bottom of a 9 x 13 baking dish (or 8 x 8 if you want to cut the recipe in half). Combine softened cream cheese, 1 cup sugar, and vanilla. Spread over crescent roll layer. Unroll and layer remaining crescent rolls over cream cheese layer. Melt your butter and spread over top of crescent rolls. Sprinkle generously with cinnamon and sugar. Bake for 20-30 minutes in 350F oven until bubbly and slightly browned. Drizzle with a little honey if you like. Let cool a bit, slice and eat.
- 4-6 boneless, skinless chicken breasts
- 1 can (8 oz.) crushed pineapple, drained
- 1 bottle (16 ounces) barbeque sauce
How to Make It
- Place chicken in a greased 3.5-5 quart crock pot
- Combine drained pineapple and BBQ sauce in a bowl and pour over meat
- Cook on high heat for 3-4 hours or on low heat for 6-8 hours
- Serve over rice
For the Creamy Pie
- 1 5 oz can Evaporated milk
- 1 3.4oz box of instant lemon pudding mix, one small box
- 2 8oz packages of cream cheese
- ¾ cup frozen lemonade concentrate
For the Pie Crust
- 2½ cup graham cracker crumbs
- ⅓ cup sugar
- ⅔ cup butter, melted
- Or you can use 1 graham cracker crust, 9 inch
How to Make It
- Preheat over to 350°
For the Pie Crust
- In a medium mixing bowl, combined all ingredients and whisk together until well combined.
- Press graham cracker crumbs into deep dish pie dish and make sure to go up the sides.
- Bake for 10-12 minutes. Remove from oven and let cool.
For the Creamy Pie
- In a small mixing bowl, combined evaporated milk and pudding mix.
- Beat on low speed for 2 minutes (mixture will be thick).
- In a medium mixing bowl, beat cream cheese until light and fluffy, about 3 minutes.
- Gradually beat in lemonade concentrate.
- Gradually beat in pudding mixture.
- Pour mixture into cooled graham cracker crust, or into a pre-made graham cracker pie crust.
- Cover and refrigerate for at least 4 hours.
