I can't get enough of it! So I found this recipe and while it isnt exactly the same it definetely satisfies my cravings!!!
2 tablespoons butter
1 clove garlic , pressed
24 fresh large shrimp , peeled (about 1 pound)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon dried thyme
1/8 teaspoon onion powder
Make the seasoning blend by combining all the spices in a small bowl.
Preheat a large skillet over medium heat.
Add butter to the pan.
When the butter is melted, stir in the pressed garlic.
Immediately, add the shrimp to the pan.
Sprinkle the entire seasoning blend over the shrimp, and give it all a good stir.
Saute the shrimp for 5 to 8 minutes or until they begin to brown.
Cut the lime in half and squeeze each half into the pan over the shrimp.
Be sure to cook both sides of all the shrimp.
This can be down and served in tacos with some cabbage or just eat plain! YUMMY!!!
There isnt many foods that are better after they are bad. Sometimes I kick myself for letting things go bad! HOWEVER bananas sometimes are better when they are black :) well for baking they are anyways. I didnt know if I would like this recipe because I am not a huge fan of white chocolate but I really like this one especially when I am having a chocolate craving and dont have any chocolate. This is a pretty simple recipe so I can throw it together anytime night or day.
1/2 cup of butter, softened
3/4 cup of brown sugar
1 tsp vanilla
3 very ripe bananas, mashed up
2 cups of flour
1/4 cup + 2 tbsp cocoa powder
1 tsp baking soda
1/4 tsp salt
1 cup of white chocolate chips
Preheat the oven to 350 degrees then coat a muffin pan with cooking spray.
In a large bowl, beat together the butter and sugar until creamy. Add the eggs, bananas, and vanilla then continue beating until well combined.
In a separate bowl, combine the flour, baking soda, and salt together, mix well. Add the flour mixture to the banana mixture and stir until just combined. Add the 3/4 cup of white chocolate chips then gently mix them into the batter.
Spoon the batter evenly into each muffin tin. Add the last 1/4 cup of the remaining white chocolate chips equally to each muffin, pushing them in gently.
Place into the oven and bake 22-25 minutes or until a tester inserted into the center comes out clean.
Let the muffins cool on a rack. Slather with butter, if desired, and enjoy!
1 pound Italian sausage
1 cup chopped onion
2 cloves garlic, minced
5 cups beef broth
1/2 cup water
1/2 cup dry red wine (opt)
8 ounces fresh tortellini pasta 1 cup sliced carrots
2 cups stewed tomatoes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
8 ounces tomato sauce
1 1/2 cups sliced zucchini
2 green bell peppers, seeded and cubed
3 Tbsp. chopped fresh parsley
Remove casings from sausage. Brown sausage and cook until crumbly. Remove meat from pot. Reserve 1 tablespoon drippings. 2. Cook onion and garlic in the drippings until tender. Add broth, water, wine, carrots, tomatoes, basil, oregano, tomato sauce, and the cooked sausage. Bring to a boil; reduce heat and simmer uncovered 30 minutes. 3. Add zucchini, green peppers, parsley, and tortellini. Simmer another 25 minutes, covered, for fresh tortellini, or 45 minutes, covered, for frozen tortellini. Serve with fresh parmesan cheese sprinkled over the top.
When we make french toast we dont ever make regular french toast we make flavored french toast using coffee creamers its pretty much just flavored cream.
So you need to make the cinnamon bread recipe the day before or buy one depending what you feel like doing then slice it as thick as you want for french toast.
1 cup milk or flavored creamer (we used a caramel one)
1 tsp. salt
1/2 tsp. cinnamon
* now if you just use regular milk you need to add a few more things:
4 tsp. vanilla
2 Tbsp. sugar
mix all together, dip bread in the mixture and cook on a skillet. Easy huh!!! It is also sooo good with peanut butter on it ;) a little extra protein.
½ cup butter, softened
1 ½ cups white sugar
1 cup sour cream
1 tsp vanilla
2 cups all-purpose flour
1 tsp baking soda
¼ tsp salt
1 cup mashed ripe bananas (I used three ripe bananas)
Frosting (use store-bought cream cheese frosting or make your own from the version below)
Preheat the oven to 350 degrees. Grease a 10 x 15 inch jellyroll pan or one 9X13 pan and an additional 8X8 pan. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time, then stir in the sour cream and vanilla. Combine the flour, baking soda and salt in a medium bowl; stir into the batter. Finally, mix in the mashed banana. Spread evenly into the prepared pan(s). Bake for 20 to 25 minutes, until a toothpick inserted into the center comes out clean. Allow bars to cool completely before frosting.
Whipped Cream Cheese Frosting
1 (8 oz) package cream cheese, softened to room temperature
1 cup white sugar (you can use either granulated sugar or confectioners’ sugar – the confectioners’ sugar tends to dissolve better and not be as grainy but either one works fine)
1/8 tsp salt
1 tsp vanilla
1 ½ cups heavy whipping cream
In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until light and fluffy. Set aside. In another medium bowl, beat whipped cream until stiff peaks form (it helps to use a chilled bowl and chilled beaters). Fold whipped cream into cream cheese mixture. Frost to your heart’s delight!
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I am a sucker for soups! I can sit down to a homemade bowl of soup no matter the season. When i came across this one i didn't know how much i would actually like it because it has sausage and that's not something i particularly care for, but we loved it! Although hamburger would work fine we needed something different. It is so good and the cheesy yum adds just the right touch of cream. I would rather have this than a side of lasagna now any day! I served it with a side of crusty garlic bread made by La Brea, it's located in the deli area. Ladies (Gents) if you haven't tried this bread and you like garlic, you won't be disappointed! It's the perfect side dish for this fantastic soup.
Lasagna Soup (print recipe)
for the soup: 2 tsp. olive oil 1-1/2 lbs. Italian sausage 3 c. chopped onions 4 garlic cloves, minced 2 tsp. dried oregano 1/2 tsp. crushed red pepper flakes 2 T. tomato paste 1 28-oz. can fire roasted diced tomatoes 2 bay leaves 6 c. chicken stock 8 oz. mafalda or fusilli pasta 1/2 c. finely chopped fresh basil leaves salt and freshly ground black pepper, to taste
for the cheesy yum: 8 oz. ricotta 1/2 c. grated Parmesan cheese 1/4 tsp. salt pinch of freshly ground pepper
2 c. shredded mozzarella cheese
Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.
Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.
While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.
To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.
|9||cups Rice Chex® cereal|
|1 1/4||cups white vanilla baking chips|
|1/4||cup butter or margarine|
|4||teaspoons grated lemon peel|
|2||tablespoons fresh lemon juice|
|2||cups powdered sugar|
|1.||Into large bowl, measure cereal; set aside.|
|2.||In 1-quart microwavable bowl, microwave chips, butter, lemon peel and juice uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.|
|3.||Add powdered sugar. Seal bag; gently shake until well coated. Spread on waxed paper or foil to cool. Store in airtight container.|
Nuts - toasted pecans/almonds/hazelnuts/walnuts
Bake in oven for 3-5 minutes, until the chocolate just begins to melt. The Rolo should be soft but not completely melted.
Remove from oven, place on cooling rack and immediately squish the chocolate with a nut. Watch the caramel ooze out. YUM!
I altered these mini sandwiches to our liking so if you want the original recipe you will need to go to Beyer Beware blog. After trying it both ways my family and i decided we like this best so i hope you will to