Fried Shrimp

 

Canola oil

2 large eggs beaten

1 cup milk

2 Tbl Chile hot sauce

2 pound large peeled and deveined shrimp

3/4 cup flour

2/3 cup cornmeal

1 1/2 tsp salt

1/2 tsp cayenne pepper

Heat oil to 370º.

Whisk eggs, milk and hot sauce. In separate bowl, mix dry ingredients. 

Dip shrimp into egg mixture, then dry . Place in hot oil for about 2 minutes.

Remove with slotted spoon and place on paper towel to drain. Repeat with remaining shrimp. Serve.

I got this recipe from a friend and it is fabulous. Finally a fried shrimp not buried in breading. Mmmmmm. I found a picture on the internet.

Butterscotch Lace Cookies

 

I made these one time and they turned out all crumbly. I had not greased the pan well enough and they stuck horribly. But all was not lost, the crumbles tasted good on ice cream. 😋

2 1/4 c. Rolled oats

1 cup butter, melted

1 1/2 cup packed br. Sugar

1/2 tsp salt

1Tbs. Molasses

3 Tbs. Flour

1 egg lightly beaten

1 tsp vanilla

Place rolled oats and brown sugar in a bowl. Pour melted butter over the oats and stir.

Let the mixture stand at room temp. Overnight so the oats absorb the butter.

Preheat oven to 375º. Grease baking sheet heavily or line ti with greased parchment paper.

Mix the salt, molasses, flour, egg and vanilla into the oat mixture.

Drop by level teaspoonful of dough 2 inches apart on prepared baking sheet

Bake only 12 cookies per pan, they spread.

Bake in oven for 5 to 7 minutes until the eyes are brown. Allow to remaining the sheet for a few minutes, until from. Then immediately remove with a spatula to cookie rack.

Cinnamon Roll cookies

 

Recipe from Pioneer Woman

1 cup butter

1 cup sugar

1/2 cup brown sugar

1 Tbls vanilla

1 large egg

2 1/2 cups flour

2 tsp baking power

Filling

3 Tbls. butter melted

1 Tbls. Cinnamon

1/4 cup sugar

Glaze

2 cups powdered sugar

5 Tbls milk (or less)

2 Tbls melted butter

Cream together the butter, granulated sugar and brown sugar until light and fluffy, 3 to 4 minutes. Add the vanilla and egg and continue to mix until well incorporated, scraping down the sides of the bowl as needed. In a large bowl, stir together the flour, baking powder and nutmeg until well combined. With the mixer on low, add the flour mixture slowly until incorporated and the dough has come together. Cover and chill for 15 for 20 minutes.

• For the filling: Tip the dough out onto a floured surface. Roll out into a 16-by-8-inch rectangle about 1/4 inch thick. Pour over the melted butter and, using your hands, spread the butter evenly over the dough. Sprinkle over the cinnamon and then the granulated sugar. Starting with the long edge, carefully roll the dough tightly, just as you would with cinnamon rolls, and pinch the seam together when you reach the end. Cut the log in half. Wrap the logs in plastic wrap, put on a baking sheet and chill until firm, 45 minutes to 1 hour.
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
• Unwrap the cookie dough and transfer to a cutting board. With a sharp knife, cut the logs into 1/2-inch pieces. Transfer the cookies to the prepared baking sheets and bake until set and the edges begin to brown slightly, 12 to 13 minutes. Transfer to a cooling rack to cool.
• For the glaze: Meanwhile, whisk together the confectioners' sugar, milk and melted butter in a large bowl until smooth. Add the maple extract and taste. Add more confectioners' sugar or butter as needed; the glaze should be thick but still pourable. Drizzle the glaze back and forth over the cookies and allow to set before serving, 10 to 12 minutes.

Thumbprint cookies

1 cup butter

2/3 cup sugar

2 large egg YOLKS

1 tsp of vanilla or almond 

1/4 tsp salt

2 1/3 cup flour

Jam for filling

Preheat oven to 350º

Mix butter and sugar for 1 to 2 minutes. Mix in egg yolks, flavoring, and salt. Until fully combined. Then mix in flour. Mixture will be crumbly at first but will come together as you keep mixing.

Using a one-tablespoon  cookie dough scoop, measure out the cookie dough and roll into balls. Roll balls in granulated sugar, place on greased cookies sheet, press thumb into center to make an indent. Add your choice of jam.

Bake at 350 for 12 to 14 minutes or until bottoms are lightly browned. Let sit on cookie sheets for about 10 minutes, then transfer to a wire rack to cool completely. Store in air tight container or in the fridge. 

***Let the eggs come to room temp before using the yolks.

Save egg whites for egg white cookies, AKA forgotten cookies found on my other recipe blog.     http://mammascookin.blogspot.com/

Classic Cherry Dessert

 

Crust

7 Tbls.   butter

1 1/2 cups graham cracker crumbs (about 9 whole crackers)

3 Tbls. granulated sugar

FILLING

8 ounces cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla  

1 container cool whip, 8 ounces

TOP

1 can cherry pie filling, 21 ounces ( a good brand with lots of cherries)

 

 To Make the CRUST

Add the butter to a medium bowl. Microwave   until melted. Add the graham cracker crumbs and sugar and mix well to combine. Pat the crumb mixture firmly into the bottom of an 8 x 8 baking dish sprayed with Pam. Bake at 350º for 10 minutes. Set aside.

To make the FILLING

Add the cream cheese to a large bowl. In mixer mix cream cheese until smooth and free of any lumps. Add the powdered sugar and vanilla and mix well. Add the cool whip and fold until the cool whip and cream cheese are combined, but don’t over mix.

Spread the filling evenly over the graham cracker crust, using a spoon or offset spatula. Spoon the cherry pie filling over the top and carefully spread it evenly over the filling.

Refrigerate for at least  3 to 4 hours before serving. Store in refrigerator. 

Mashed potato puffs

 

Mashed potato puffs 

(a great use for left over potatoes)

2 cups mashed potatoes

3 beaten eggs

1 cup shredded cheddar cheese

1/2 cup real bacon bits

1/4 cup chopped chives, fresh

Pepper and salt to taste

1/4 cup shredded parmesan cheese (optional)

Combine mashed potatoes, eggs, cheddar cheese, bacon bits and chives

Season with pepper.

Grease muffin pan and mount a heaping spoonful into each cup

Sprinkle each cup with parmesan cheese, if desired

Bake at 400º for 30 to 35 minutes or until golden brown.

Cool for 5 minutes, dish and serve warm with or without sour cream.

Quesadilla Burger and sauce

Sauce:

1 1/2 cups Pico de Gallo

1/2 cup mayonnaise

1/2 cup ketchup

• While the burgers are grilling, spray a frying pan with cooking spray. With the stove on medium-low, lightly toast the flour tortillas for about 2-3 minutes on each side. They should be light brown, and still a little chewy on the inside.
• Put one slice of cheese on a toasted flour tortilla. Place a burger over the cheese with another slice of cheese on top of the burger.
• For the sauce, mix the ketchup and mayonnaise. Mix in 3/4 cup Pico de Gallo to the mayonnaise/ketchup mixture.
• Spread some of the sauce mixture on each burger, and top with another spoonful of Pico de Gallo and some lettuce. Top with another flour tortilla.

Picture from Taste of Home.

Irish Cream Chocolate Chip Cookies

2 1/2 cups all-purpose flour
3/4 tsp. salt
1 tsp. baking soda
1/2 tsp. ground cinnamon
**1 1/2 tsp. espresso powder
1 cup   butter, at room temperature
1 cup dark brown sugar, packed
1/2 cup granulated sugar
1 1/2 tsp. vanilla extract
3 Tbsp. Irish Cream Liqueur (Kahlua or Baileys)

2 large eggs, at room temperature
12 ounces semi-sweet chocolate chips

In a large bowl combine flour, salt, baking soda, cinnamon, and espresso powder; whisk well to combine then set aside.

In a separate large bowl,  combine butter, dark brown sugar, and granulated sugar on medium-speed. Beat until light and fluffy – about 2 minutes and scrape the sides and bottom of the bowl as needed.

Add the vanilla extract and Irish Cream Liqueur – beat until combined. Mix in eggs one at a time and mix well.

Using a wooden spoon  gently fold the flour mixture into the wet ingredients, stirring only until the flour begins to disappear. Do not over mix.

Gently fold in the chocolate chips.

Refrigerating the dough prior to baking helps keep the cookies thicker and chewier. I prefer crunchy cookie so I do not refrigerate the dough.

**Espresso grounds can be used if pulverized in a grinder to make it a finer powder. Also use a lessor amount.

Pecan Pralines

 

4 oz. butter

4 cups white sugar

12 oz. can evaporated milk

2 cups pecans

Combine butter, milk and sugar in a heavy 5 quart pot and cook on medium heat, stirring occasionally, until mixture boils then stir continuously until the mixture reaches the "soft ball stage". Do not cook on high heat. Remove pot from heat and let cool a bit while stirring until mixture is loses the glossy appearance. Add pecans and stir until mixture starts to thicken. Drop by spoonful on foil or waxed paper.

French Toast Casserole

 

found on Ladiesgofirst.com

Serves: 6-8

Ingredients

2 cans Cinnamon rolls

1/2 cup butter, melted

1/3 cup sugar

2 eggs

3/4 cup heavy whipping cream (half & half works too)

3 tsp cinnamon

2 tsp vanilla extract

1/2 cup chopped pecans

Icing from cinnamon roll packages

Directions

In a large glass bowl, melt butter with sugar.

Beat in eggs, cream, cinnamon, nutmeg and vanilla.

In a large glass bowl, melt butter with sugar. 

2. Beat in eggs, cream, cinnamon, nutmeg and vanilla.

3. Open canned cinnamon rolls, slice each cinnamon roll into fourths. Place cinnamon roll pieces into the bowl of egg mixture and toss to thoroughly coat.Then pour the pieces, coated in egg mixture, into a greased 9×12 casserole dish and spread out evenly. Use any leftover egg mixture to coat the casserole.

4. Sprinkle with pecans and then bake on 350˚ on a low rack for 35-40 minutes or until brown (I stuck a toothpick inside to determine if the casserole was ready. 

5. Remove casserole from oven. Warm icing from cinnamon rolls in microwave for 15 seconds; pour evenly over bake.

Low carb Cheeseburger casserole

 

• Low carb cheeseburger casserole
• 1 pounds ground beef
• 1 cloves garlic, minced
• 1/4 teaspoon onion powder
• 1/2 pound cooked bacon, cut into pieces
• 4 eggs
• 1/2 cup heavy whipping cream or half and half
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 6 ounces shredded Cheddar cheese, divided

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Heat a large skillet over medium-high heat. Cook and stir beef with garlic and onion powder until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
3. Spread beef onto the bottom of a 9 x 9inch casserole pan. Stir in bacon pieces.
4. Whisk eggs, heavy cream, salt, and pepper in a medium bowl until well combined. Stir in 3 ounces Cheddar cheese.
5. Pour egg mixture over the beef and bacon. Top with the remaining 3 ounces cheese.
6. Bake in the preheated oven until golden brown on top, 30 to 35 minutes.

**Make it low sodium and leave out the bacon.

Fracaccino

 I found this on facebook.......

Oven Fried Chicken

 

1 cut up chicken

3 cups ap flour

2 tsp garlic

1 tsp sugar

2 tsp paprika

1 cup buttermilk

2 eggs

1 tsp baking powder

3/4 tsp baking soda

Olive oil or canola oil

Preheat oven to 375º. In a baking dish, combine the flour, garlic powder, sugar and paprika

Wish together in a medium mixing bowl. Buttermilk, eggs, baking powder and baking soda.

Roll in flour, then dip in buttermilk mixture, then dip in flour a second time.

Place chicken in baking dish and drizzle with oil of your choice

Bake 50 to 55 minutes or until chicken is golden brown.

Chicken Pot Pie Casserole

 

3 cups of cooked chicken

2 cans cream of chicken

1 bag frozen veggies ( about 3 cups)

2 cups shredded cheese

2 cans Pillsbury biscuits (5 count)

Bake at 375º. Mix ingredients except biscuits. Pour into prepared pan

Cut biscuits into quarters. Coat with 2 Tbl. Melted butter. Place on top.

Bake until biscuits are crisp and browned.

Serve hot.

*The cheese can be omitted.  And recipe can be cut in half.

Apple Crisp Bars

Crust

1 1/3 c flour

1 Tbs. Sugar

1 Tbs. Brown sugar

1 tsp salt

1 stick of butter softened

Filling

4 med apples, peeled and cubed

1 Tbs. Sugar

1 Tbs. Brown sugar

1 tsp cinnamon

2 tsp cornstarch

2 Tbls. Lemon juice

Topping

1/2 cup flour

3 Tbs. Sugar

4 Tbs. Butter, softened

Preheat oven to 350º. Line and grease an 8 x 8 baking dish with foil.

In large pan combine the apples, sugar, and cinnamon and cook until apples are tender but still firm. Add the cornstarch and lemon juice continue stirring until thickened. Remove from heat.

 

 Base

In a medium bowl combine the flour sugar and salt.  Cut the butter into the flour mixture until crumbly. Press into prepared pan. Bake for 10 to 12 minutes until lightly brown around the edges. Then top with the apple mixture.

In another bowl mix all the ingredients for the topping until crumbly.  Sprinkle over the apple layer. Bake for 25 to 30 minutes or until golden brown.

Remove from the oven and cool.

Store in fridge. 

**It cuts easier when cold.

Crockpot Chicken and stuffing

Chicken and stuffing Crockpot.

4 skinless chicken breast**

1 cup chicken broth

1 can cream of chicken soup

1 box of stuffing mix

1/2 cup water

Place your chicken in the crockpot. Pour your broth on top. Mix soup, stuffing and water in bowl. Spoon on top of chicken.

 Cook on low setting for 7 hours.

** Pork chops work well too. I like to brown them  first.