New Orleans-Style BBQ Shrimp

Ingredients:
-Makes 4 servings
-20 large (16/20) shrimp, peeled and deveined
-1 ounce canola oil
-1 tablespoon plus 5 teaspoons green onions, chopped
-2 ounces dry white wine
-1 teaspoon fresh chopped garlic
-4 tablespoons Lea & Perrins Worcestershire Sauce
-1 teaspoon Tabasco
-1/2 teaspoon cayenne
-1/2 teaspoon paprika
-8 ounces (2 sticks) salted butter
Directions:
Place a large cast iron skillet on a burner and heat over high heat. Add oil and cook shrimp until they are just done. It’s best to prepare shrimp in batches if you do not have large skillet. Remove shrimp and set aside on a large platter.

Add green onions to the oil in the skillet and cook for 1 minute. Add white wine and let simmer until it is reduced by half.

When the wine is reduced by half, add chopped garlic, Worcestershire, Tabasco. cayenne pepper and paprika. Shake the pan well and cook for 1 minute. Reduce the heat to low.

Cut butter into small chunks with the knife and slowly add into pan, shaking fast to melt butter.
Continue to add butter and shake until all butter is melted. Add shrimp back to pan and toss well to coat shrimp with butter and seasonings and to heat the shrimp. Place shrimp on four plates and enjoy.

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CHICKEN CABBAGE STIR FRY

Ingredients
~ 3 chicken breast halves
~1 teaspoon oil of your liking
~3 cups green cabbage, shredded
~1/2 cup diced red bell peppers
~ 1 tablespoon cornstarch
~1⁄2 teaspoon ground ginger
~1 teaspoon garlic powder
~1⁄2 cup water
~Soy sauce to taste 
Directions
1. Cut chicken breasts into strips.
2. Heat oil in a frying pan.
3. Add chicken strips and stir fry over medium-high heat, turning constantly until done.
4. Add cabbage and red peppers and sauté 2 minutes until cabbage is crisp-tender.
5. Mix cornstarch and seasonings; add water and soy sauce, and mix until smooth.
6. Stir sauce into chicken/cabbage mixture.
7. Cook until sauce has thickened and chicken is coated, about 1 minute.
8. Refrigerate leftovers within 2 hours. If you have any left over that is wink emoticon
(You can add onions and red peppers to taste)

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Easy Shrimp & Fried Rice

Serves: 5-6
Ingredients
•4 cups rice, prepared (use brown rice)
•½ pound boneless, skinless chicken breasts, cooked or shrimp cooked
•1 cup peas & carrots, frozen
•1 white onion, chopped
•2 cloves garlic, minced
•2 eggs
•3 tablespoons sesame oil
•¼ cup soy sauce

Instructions
1.Prepare rice according to package instructions to yield 4 cups cooked rice.
2.Heat sesame oil in a large skillet on medium heat.
3.Add onion, garlic, peas, and carrots. Stir fry until tender.
4.Crack eggs into pan and scramble, mixing throughout vegetables.
5.Add rice, chicken, and soy sauce to pan. Stir in soy sauce and remove from heat.

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Hot Wings

Season with salt & garlic pepper
Add chicken seasoning to flour
Coat wings n flour
Fry n pan with oil
Turn to evenly cook
Let drain om napkin
For hot sauce:
Red hot sauce
Brown sugar
Regular sugar
Butter
Red hot seasoning
Honey

Simmer all ingredients together til blended and coat chicken. 

Bake on 350 for 10 mins and pour remaining sauce over chicken.
Thank you Shamier Robinson‎ for the recipe and picture

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Beef Stew

 

Ingredients
1 large package Carne Picada thin sliced beef (I use any beef in my freezer when I'm broke. I just use kitchen shears to snip the meat into small bite site pieces 1.5-2lbs for a large family without leftovers) 
1 large onion
4 Knorr Beef Buoillion (cubes or Tbsp of powder)
1 packet Sazon (found in the Spanish food section)
3 bay leaves
4-6 potatoes, cubed small
1 package carrot chips (or 2 drained cans of sliced carrots, or 2 cups chopped)
2 cans Green Beans, drained
2 sticks salted butter
Greek Seasoning (or any combination of seasonings in your pantry I would use onion powder, garlic powder or mince, parsley, thyme, black pepper) 
6-8 cups of water
1 can evaporated milk
1/2 cup flour

Instructions

1. In a large skillet, saute onion and beef with 1 stick butter & Greek Seasoning until nicely seered a dark brown on at least one side. Transfer to a large pot or dutch oven. 
2. Add water (about an inch above veggies) Buoillion, Sazon, vegetables, and all other seasoning to the pot stirring well. Bring to a boil.
3. Roux: whisk in flour with evaporated milk making sure we'll blended and pour into pot after potatoes can be smashed with the back of a wooden spoon. 
4. Simmer, stirring often, for few minutes until it starts to thicken. Add other stick of butter and stir until melted.
5. Remove from heat and allow to rest for 15-30 minutes to allow it to thicken a cool before serving.
6. Enjoy! I don't recommend adding any salt until you've tasted it as the Buoillion and Sazon are quite salty.

Thanks Heather  Snider for the recipe and photo 

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Chocolate Chip Scones

Chocolate Chip Scones

yield: 8 SCONES

prep time: 20 MINUTES

total time: 45 MINUTES

Ingredients:

2 cups (250g) all-purpose flour (spoon & leveled), plus more for hands and work surface2 and 1/2 teaspoons baking powder1 teaspoon ground cinnamon1/2 teaspoon salt1/2 cup (1 stick; 115g) unsalted butter, frozen1/2 cup (120ml) heavy cream, plus an extra 2 Tablespoons for brushing1/2 cup (100g) packed light or dark brown sugar1 large egg1 teaspoon vanilla extract1 heaping cup (180g) mini semi-sweet chocolate chips1optional: coarse sugar for sprinkling on top before bakingoptional: confectioners' sugar for topping after baking

Directions:

Preheat oven to 400°F (204°C). Adjust baking rack to the middle-low position. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.In a large bowl, whisk the flour, baking powder, cinnamon, and salt together. Grate the frozen butter (I use a box grater to grate it; a food processor also works for grating - here is the one I own and love). Toss the grated butter into the flour mixture and combine it with a pastry cutter, a fork, or your fingers until the mixture resembles coarse meal. Set aside.In a small bowl, whisk 1/2 cup heavy cream, the brown sugar, egg, and vanilla extract together. Drizzle it over the flour mixture and then toss the mixture together with a rubber spatula until everything appears moistened. Mix in the chocolate chips. With floured hands, work the dough into a ball as best you can and transfer to a floured surface. Press into a neat 8″ disc and cut into 8 equal wedges with a very sharp knife. Place scones at least 2 inches apart on the prepared baking sheet. Brush scones with remaining heavy cream, then sprinkle with coarse sugar, if desired. (Adds some nice crunch!)Bake for 20-25 minutes or until lightly golden and cooked through. Remove from the oven and allow to cool for a few minutes. Sprinkle lightly with confectioners' sugar, if desired.

Picture and Recipe Provided by Patricia Cardamone Rumph 

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Cream Cheese-Cinnamon Roll Monkey Bread

Make monkey bread with cinnamon rolls for a treat that's 3-ingredient easy.

Recipe by Angie McGowan

1

package (8 oz) cream cheese

2

cans (17.5 oz each) Pillsbury™ Grands!™ Flaky Supreme refrigerated cinnamon rolls with icing

1/4

cup butter, cut into pieces

Steps

• 1Heat oven to 350° F. Grease 12-cup fluted tube cake pan with shortening or cooking spray.
• 2Cut block of cream cheese into 24 equal-sized cubes. (Start by first halving block so that you have 2 thin pieces, and then cut each thin half into 12 equal squares.)
• 3Set aside icing from cinnamon rolls. Separate each can of dough into 5 rolls; unroll each roll, and cut each in half.
• 4Take a section of dough and fold it over so you have a rectangle shape that is 1 layer of dough thick. Place a square of cream cheese in the dough; fold over the dough, and gently crimp it around the cream cheese. Repeat with remaining dough pieces.
• 5Place cream cheese-filled dough balls in pan. Place butter pieces on top.
• 6Bake 40 to 45 minutes or until golden brown across top. Cool 10 minutes; run knife around edge of pan to loosen. Place heatproof serving plate over pan and turn over; remove pan. Cool 10 minutes longer.
• 7Drizzle reserved icing over top of bread, allowing some to drizzle down side. Pull apart to serve; serve warm.

Expert Tips

Although monkey bread is best served fresh and warm, it can be reheated the next day in a 200°F oven or in the microwave.

For an even sweeter monkey bread, roll each square of cream cheese in brown sugar before rolling into dough.

No nutrition information available for this recipe

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Southern Baked Beans

6 slices bacon, diced


1 big yellow onion chopped


1 big bell pepper chopped

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/4 cups brown sugar

2 cans diced tomatoes

4 (28-ounce) cans pork and beans



Preheat oven to 325

add all ingredients to suitable baking pan

like a 13x9x2 or bigger and mix well

Top with bacon slices and bake for 30 to 45 min.

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Chocolate Covered Rice Krispie Balls

Recipe By Wendy Lipski

½ cup peanut butter


3 T. soft butter

1 tsp vanilla

1 cup Rice Krispies

½ cup chopped pecans

1 cup shredded coconut


Mix together,refrigerate for a half hour and form into balls.

Return to fridge and let chill at least an hour.


Melt the following together in a double boiler:

1 package chocolate chips

1 square sweet chocolate

Keep on low so that chocolate remains soft.


Drop balls into chocolate mixture one at a time using a fork 

to 

roll them so that the chocolate will cover. Let set on 

parchment paper in fridge at least 2 hours to set the 

chocolate.( I made half n half-some with and some without 

chocolate)

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PORK CHOP & POTATO CASSEROLE:

PORK CHOP & POTATO CASSEROLE:
4 potatoes
4 pork chops
1-10 1/2 ounce can cheddar cheese soup
1-10 1/2 ounce can French onion soup
1 to 2 C shredded cheese(cheddar)(optional)
Slice the potatoes into a 9 x 13 inch casserole dish. Arrange the pork chops over the potatoes. Combine the soups and pour over the pork chops. Cover. Bake at 350F for 1 hour. Add shredded cheese to top it if you want them cheesy

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Deep Dish Apple Pizza

Deep Dish Apple Pizza


Ingredients


13.5 oz. Can of Pizza Dough


4 tbsp. unsalted butter, divided


2 tbsp. sugar


1/2 tsp. cinnamon


3 Granny Smith Apples, peeled and sliced


1/4 c. brown sugar


1/2 tsp. cinnamon


Crumble topping


1/3 c. sugar


1/3 c. brown sugar


1 tsp. cinnamon


1/4 tsp. salt


1 stick unsalted butter, melted


1 1/2 c. flour


Glaze


1 1/2 c. powdered sugar


2 tbsp. milk




Instructions


1. Melt 2 tbsp. butter in a medium sized skillet. Add 

the apples to the pan and allow them to cook



for 

5 minutes. Add the brown sugar and 

cinnamon and stir and cook for another 10 minutes 

so



the apples can cook and slightly thicken. Remove 

from heat and allow to cool completely.




2. Preheat oven to 425: Meanwhile, spray a 9 inch round pan or cast iron skillet 

in equal size with


baking spray. Open the pizza dough and place the dough inside of the pan 

working the dough


along the sides of the pan and cutting off any excess dough that may be 

hanging from the pan.


3. Melt the last 2 tbsp of butter and brush the entire dough. Combine the 2 

tbsp 

sugar + 1/2 tsp of


cinnamon and sprinkle evenly across the dough and on the sides.


4. Combine the sugar, brown sugar, cinnamon, salt, and melted butter in a 

bowl. Add the flour an





stir until well mixed and crumbly. Spread the crumble mixture on parchment or 

wax paper an


allow to sit for 10 minutes.


5. Now, add the apples to spread on top of the dough. Use a serrated spoon so 

you are not adding


excess liquid from the apples. Spread the crumble mixture on top of the apples 

evenly ( I didn't


use all of the crumble mixture but that is up to you). Bake for 8­10 minutes until 

the crust or until


the crust is golden brown.


6. Mix the powdered sugar and milk in a small bowl and grizzle on top of the 

pizza. Allow to cool

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