SHEET PAN SHRIMP BOIL

SHEET PAN SHRIMP BOIL

yield: 6 SERVINGS

prep time: 10 MINUTES

cook time: 30 MINUTES

total time: 40 MINUTES

Easiest shrimp boil ever! And it’s mess-free using a single sheet pan. That’s right. ONE PAN. No newspapers. No bags. No clean-up!

INGREDIENTS:

• 1 pound baby Dutch yellow potatoes
• 3 ears corn, each cut crosswise into 6 pieces
• 1/4 cup unsalted butter, melted
• 4 cloves garlic, minced
• 1 tablespoon Old Bay seasoning
• 1 pound medium shrimp, peeled and deveined
• 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
• 1 lemon, cut into wedges
• 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 10-13 minutes. Stir in corn during the last 5 minutes of cooking time; drain well.
3. In a small bowl, combine butter, garlic and Old Bay seasoning.
4. Place potatoes, corn, shrimp and sausage in a single layer onto the prepared baking sheet. Stir in butter mixture and gently toss to combine.
5. Place into oven and bake for 12-15 minutes, or until the shrimp are opaque and corn is tender.
6. Serve immediately with lemon wedges, garnished with parsley, if desired.

Yummy Fresh Cranberry Salsa

YIELD: MAKES ABOUT 4 CUPS OF SALSA

If your blender or food processor is on the small side and doesn't chop up large batches of ingredients very well, consider chopping the ingredients separately or in batches and then combining in a bowl.

INGREDIENTS

• 1 12-ounce package fresh cranberries
• 1 granny smith apple, peeled, cored and chopped
• 1/4 medium red onion, peeled and roughly chopped
• 1/2 large red pepper, roughly chopped
• 3/4 cup granulated sugar
• 1/3 cup no-sugar added applesauce
• 1 tablespoon fresh lime juice
• 1/4 cup fresh cilantro
• 1 jalapeno, seeded and diced (use the seeds if you want more heat)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

DIRECTIONS

1. Combine all the ingredients in a food processor or blender and pulse until combined (and it is the texture you want).
2. Refrigerate for at least 2 hours to give the flavors a chance to meld. It can be made and refrigerated for up to a week or longer.
3. Serve with tortilla chips.

Apple Pie Caramel Apples

Time: 90 minutes Yield: 15 apples Homemade Caramel: 1 C butter 2 C brown sugar 1 C corn syrup 1 can sweetened condensed milk 1 t vanilla Apples: 15 apples 15 Popsicle sticks 2 12 ounce bags white chocolate chips 1 t shortening 1 C sugar 3 t cinnamon 1. Wash your apples WELL. Scrub them with your fingers to get the filmy white stuff off. 2. Place a Popsicle stick in the center of each apple, next to the stem. 3. Line a jelly roll pan with tin foil. Put all of the apples on the sheet and place it in the freezer. 4. Melt the butter in a medium sized sauce pan over medium high heat. 5. Add the brown sugar, corn syrup and sweetened condensed milk. Stir it together with a wooden spoon. 6. Cook the caramel over medium high heat, stirring constantly. The temperature should read 335-340 when the caramel has reached the correct consistency. It should take about 14 minutes. 7. Remove the pan from the heat and stir in 1 t of vanilla. 8. Take your pan of apples out of the freezer, set the apples aside and line the pan with tin foil. 9. Dip your apples one by one into the caramel. Let excess caramel drip off the apple and back into the pan. 8. Turn the apple upside down over the pot for about 20 seconds, letting the cold apple and the caramel get familiar with each other. 9. Set the apples on the cold, foil lined pan and place it in your fridge. 10. Pour your white chocolate into a glass measuring cup. Melt the chocolate in the microwave heating it for only 30 seconds at a time, stirring between each cooking interval. Don't get the chocolate too hot. :) 11. Add the shortening to your chocolate, stir it in until it has melted into the chocolate. 12. Pour the sugar and cinnamon into a regular soup bowl and stir it together to combine. 13. Dip the apples one at a time, into the white chocolate. Let some of the chocolate drip off into the measuring cup. Then, take a knife and remove any excess chocolate letting it drip back into the cup.Now here is a special note. It's really important that you don't leave too much chocolate on the apple. Look at this sad frownie faced beauty that got left with too much chocolate. Don't let your apples suffer from chocolate overload. PS..... MyHandsomeHusband just announced that this picture looks like something strait out of The Lord Of The Rings. I does kind of look like those sad drooping trees, doesn't it! 14. Roll the chocolate dipped apple into the cinnamon sugar, coating it generously. If the chocolate starts to drip a bit, take your palm and form it back to the apple. The chocolate should begin to set up quite quickly, since we are using cold apples. 15. Return the apple to the cold pan and let the chocolate set completely. Enjoy these beauties!!!!!

Lion House Pumpkin Cake Roll

3 eggs
1 c sugar
2/3 c canned or cooked pumpkin
1 tsp lemon juice
3/4 c flour
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg or freshly ground
1/2 tsp salt
1/2 c. chopped nuts (optional)
powdered sugar

Filling:
2 3 oz pkgs cream cheese, softened
1/4 c soft margarine
1 c powdered sugar
1/2 tsp vanilla

Preheat oven to 350F. Line a 10x15 inch jelly roll pan with wax paper and grease paper. Set aside. Beat eggs till lemon colored. Gradually add sugar. Stir in pumpkin and lemon juice. Sift flour, baking powder, cinnamon, ginger, nutmeg and salt; add to egg-pumpkin mixture. Pour batter into pan; sprinkle with chopped nuts (if using.) Bake for 15 minutes. Sprinkle powdered sugar on kitchen towel. Turn cake onto towel, and remove wax paper. Roll up cake and towel lengthwise. Cool. Refrigerate or freeze.

Whip butter and cream cheese together. Beat in 1 cup powdered sugar. Add vanilla. Unroll cake and spread with filling. Roll up again. Wrap in plastic wrap until served.

Cranberry Cream Cheese Dip

Time: 15 minutes prep + 4 hours refrigeration

Yield: 15 servings

1  12 oz package fresh cranberries

1/4 C green onion, chopped

1/4 C cilantro, chopped

1 small jalapeno pepper

1 1/4 C sugar

1/4 t cumin

2 T lemon juice

dash salt

2  8 oz packages cream cheese

  

1. Put your cranberries in a food processor. I used my mini chopper (one batch of CranberryWoodChipDelight was enough for me. The blender and I aren't speaking to each other at this point....) You could also, just chop them up.

  

2. Chop up your green onion, cilantro, and jalapeno pepper into small pieces. Careful of the seeds now. Throw on a pair of rubber gloves or something, please. The seeds are the hot part of the pepper. If you don't like a lot of heat on the old pallet, just leave the jalapeno out.

3. Add all ingredients (but the cream cheese and the wheat thins) into a bowl. Mix them all together, cover and store in the fridge for at least 4 hours. The sugar needs some time to soak in to the cranberries and break up their bitter taste.  

4. When you are ready to serve, place your cream cheese bricks on a plate.

5. Spread the cream cheese out as evenly as you can.

6. Pour your cranberry mixture over the cream cheese.

7. Spread it all around.

8. Serve immediately with Wheat Thins, Ritz Crackers or Tortilla Chips

Eggnog Monte Cristos

*Made Christmas 2010 for lunch...YUMMY!!
Active: 35 mins Total: 35 mins + chilling 30 mins to 6 hours
Makes: 12 mini sandwiches

1 1/2 T Dijon mustard
1 1/2 T mayo
9 slices white sandwich bread
6 slices muenster or gouda cheese
6 slices oven-roasted turkey (leftover or deli-sliced)
6 slices baked ham (leftover or deli-sliced)
1/2 c eggnog
Generous pinch of freshly grate nutmeg
3 T unsalted butter
Confectioners sugar for dusting
Cranberry sauce, for serving

Mix the mustard and mayo in a small bowl.  Lay out 3 slices of bread and brush each with about 1 tsp of the mustard mixture.  Top each piece of bread with 1 slice each of cheese, turkey and ham.  Cover with another slice of bread and brush with another tsp of the mustard mixture; top each sandwich with another slice each of cheese, turkey and ham.  Brush the remaining 3 bread slices with the mixture and place mustard side down on top of the sandwiches.  Trim the crusts, then wrap the sandwiches tightly with plastic wrap.  Chill in the refrigerator at least 30 mins and up to 6 hours (wrapping them helps keep them compact.)  Whisk the eggnog and nutmeg in a shallow bowl.  Unwrap the sandwiches and dip in the eggnog,  turning to coat  both sides.  Melt half of the butter in large nonstick skillet over medium heat.  Add the sandwiches and cook until the undersides are golden, 3 to 4 minutes.  Add the remaining butter, flip the sandwiches and cook until golden on the other side, about 3 more minutes.  Cut the sandwiches into quarters.  Dust with confectioners sugar, if desired and serve with cranberry sauce.

Pretzel Turtles

They can be made in about 10 minutes and with only 3 ingredients.

small pretzels
Rolo candies - one bag has about 55 candies
Pecan halves - or optionally peanuts, cashews, and m&m's
Optional: almond bark or white chocolate for drizzling

Preheat your oven to 350 degrees. Place pretzels on a parchment lined baking sheet. I like to use parchment paper for easy handling, but you can also put them on foil, a silpat, or directly onto the cookie sheet.

Unwrap your Rolo candies and place one on top of each pretzel like a cute little hat.

Place pan in the oven for 3-4 minutes. Any longer is probably too long. You just want the chocolate on the outside to look glossy and melty, but they should still hold their shape.

Remove pan from oven and take a pecan and gently press it right into the center of the chocolate candy.

Keep going and be filled with joy each time you feel that gooey caramel squish out underneath your fingers. It's one of life's little pleasures.

Here's where you can be creative. You don't need to stick to pecan halves. I also love cashews and peanuts (I used honey roasted peanuts here). And for kiddos and those who can't eat nuts or don't like them, M&M's make a great little topper, or those mini Hershey's kissables are cute too. I always throw a few of those in for color and because the kids like them. And if it's not Christmas time, use the colorful ones- they're adorable!

If you want to get fancy you can give them a little drizzle of almond bark or white chocolate. Just melt some in a plastic baggie and nip the corner off to drizzle. A little goes a long way; I used a half a square of almond bark for half a batch and had plenty left over.

Also fun for parties to do them with all M&M's on top.  Kids love how colorful and fun these are:

These are so cute that I love to package them in little peep-window boxes. You can find boxes like this at craft stores like Michaels.


Or just pop them in a bowl or on a plate for a party. Either way they'll be gone fast! And just look how fancy-schmancy they look. No one has to know you whipped them up so fast :)

Raspberry Gelatin Salad

1 large pkg (6oz) raspberry Jello
2 1/4 c boiling water
2 pkg. (10 oz) frozen raspberries (not thawed)
1 can (20 oz) crushed pineapple, with juice
2 large bananas, sliced or mashed
1 c chopped pecans
1 small container raspberry yogurt
1 small container Cool Whip

Pour boiling water over jello.  Stir for 2 mins to dissolve.  Add raspberries, pineapple, banana and pecans. Pour in 9 x 13 pan and chill until firm.  Mix yogurt and cool whip together and spread over the top.

* Made for Moore side Thanksgiving

Yummy Mummy Dogs

Rhodes Dinner Rolls, thawed but still cold

hot dogs

mustard


For each Mummy Dog, cut one dinner roll in half. Roll each half into a 22-24-inch rope. Wrap one rope around hot dog from bottom up 4 1/2 inches. Cut a 1 1/2 inch piece off of the second rope and set aside. Wrap the second rope around the hot dog from the bottom up 4 1/2 inches going the opposite way. Wrap the 1 1/2 inch piece around the top of the hot dog. Place Mummy Dogs on a sprayed baking sheet and bake at 350°F 10-15 minutes or until lightly browned. Remove from oven, cool slightly and add mustard eyes. Serve warm with ketchup and mustard.

Santa Claus Cookies

32 Servings

Prep: 50 min. 

Cook: 5 min.

Ingredients

      12 ounces white baking chocolate, chopped

         1 package (1 pound) Nutter Butter sandwich cookies

         Red colored sugar

         32 vanilla or white chips

        64  Mini Chips Semi-Sweet Chocolate Chips

         32 red-hot candies

Directions

      In a microwave, melt white chocolate at 70% power for 1 minute; stir.  Microwave at additional 10- to 20-second intervals, stirring until smooth.  Dip one end of each cookie into melted chocolate, allowing excess to drip off. Place on wire racks. For Santa's hat, sprinkle red sugar on top part of chocolate. Press one vanilla chip off-center on hat for pom-pom; let stand until set.  Dip other end of each cookie into melted chocolate for beard, leaving center of cookie uncovered. Place on wire racks. With a dab of melted chocolate, attach semisweet chips for eyes and a red-hot for nose. Place on waxed paper until set. 

"Boo-tiful" JELL-O Cups

prep time

20 min

total time

50 min

makes

4 servings

3/4 cup boiling water

1 pkg.  (3 oz.) JELL-O Orange Flavor Gelatin

2 cups ice cubes

2/3 cup  thawed COOL WHIP Whipped Topping, divided

8 miniature semi-sweet chocolate chips

make it

ADD boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add ice; stir 3 to 5 min. or until gelatin is thickened. Remove any unmelted ice. Whisk in 1/3 cup COOL WHIP until well blended. Pour into 4 dessert dishes.

REFRIGERATE 30 min. or until firm.

DROP remaining COOL WHIP by spoonfuls onto desserts to resemble ghosts. Add chocolate chips for the eyes.

kraft kitchens tips

HOW TO THAW COOL WHIP WHIPPED TOPPING

The best way to thaw frozen COOL WHIP Whipped Topping is in its container in the refrigerator. Depending on the size tub you have, the thawing time varies. Recommended thawing times are: 8-oz. tub - 4 hours; 12-oz. tub - 5 hours; 16-oz. tub - 6 hours. We DO NOT recommend thawing COOL WHIP Whipped Topping in the microwave.

Bone Chillin' Breadsticks

12 Rhodes Dinner Rolls, thawed but still cold

1/4 cup butter, melted

Parmesan cheese 

poppy seeds

Using the flat of your hand, roll the center part of a roll into a 6-inch rope leaving both ends large and rounded. With scissors, clip 1 1/2 inches into the center of each end. Separate and lay the cut sides flat on a large sprayed baking pan. They will look like bones. Brush well with melted butter and sprinkle with Parmesan cheese and poppy seeds. Cover with plastic wrap and let rise about 20-30 minutes. Remove wrap and bake at 350°F 15-20 minutes. Serve with Halloween Dip, if desired

Pumpkin Cornmeal Waffles with Cinnamon Maple Syrup, Whipped Cream, and Sea Salt Pecans

Cinnamon Maple Cream Syrup

Ingredients:

·   1/2 cup brown sugar

·   1/2 cup granulated sugar

·   1/4 water

·   1/2 cup maple

·   1//2 cup heavy cream

·   1/2 tsp vanilla

·   1/2 tsp cinnamon

Method:

In a small saucepan, bring sugars and water to a boil. Boil until sugar dissolves. Remove from heat and whisk in maple syrup, cream, vanilla, and cinnamon. Serve warm or cool, according to preference.

Makes 2 1/2 cups

Whipped Cream

Ingredients:

·   1 cup Whipping Cream

·   ¼ cup Confectioner's Sugar

·   ½ tsp Vanilla Extract

Method:

Combine all ingredients in a medium sized mixing bowl and beat until soft peaks form.

Pumpkin Cornmeal Waffles

Ingredients:

·   1 1/2 cups flour

·   1 cup corn flour or finely ground corn meal

·   3 3/4 tsp baking powder

·   1 1/4 tsp kosher salt

·   1/2 cup brown sugar

·   2 tsp cinnamon

·   1 tsp ginger

·   Dash of cloves

·   4 eggs

·   1 cup pumpkin purée

·   1 cup buttermilk

·   1 cup whole milk

·   6 tbsp butter, melted

·   1/2 cup chopped sea salt pecans

Method:

In a medium sized mixing bowl, whisk together flour, corn flour, baking powder, salt, brown sugar, cinnamon, ginger and cloves. Set aside.

In another bowl, whisk together eggs, pumpkin, buttermilk, milk, and melted butter.

Add to flour mixture and stir until just moistened.

Cook waffles on low according to manufactures instructions until lightly browned and crisp.

Serve with hot with Cinnamon Maple Cream Syrup and sweetened whipped cream and garnish with salted pecans.

* Waffle batter can be made the night before and refrigerated.

4-6 servings