Shrimp Alfredo

Ingredients:
Shrimp:
1-2 lbs of shrimp peeled and deveined
Butter, Garlic, Salt, and Pepper

Alfredo:
1 quart Heavy whipping cream or half and half
1/2 stick of butter
1 egg yolk
1 wedge of FRESH grated Parmesan
Salt, pepper, and garlic to taste

In a saucepan add butter and melt then add 1/2 of the cream to the butter and bring to a simmer. In a bowl add the rest of the cream and egg yolk and beat set aside until ready to use. When the cream and butter start to simmer add cream and egg mixture and bring back to a low simmer. Right before serving gradually add Parmesan cheese and seasoning. When finished you can toss noodles in the Alfredo or you can pour Alfredo on top of noodles.

 

To cook the shrimp I heated butter in a large iron skillet. Before putting shrimp in I seasoned them with salt and pepper. Add a little garlic to the pan when the butter had melted. Add shrimp all at one time and let sit for two minutes on medium high heat. Turn shrimp after 2 mintues and continue to cook for another minute or two until fully cooked. Add to Alfredo and enjoy!!

Italian Dressing Olive Garden Style

Ingredients:
1/2 cup olive oil

1/4 cup white wine vinegar
1 teaspoon dried Italian spices
1 teaspoon salt
black pepper
1 teaspoon sugar
1/2 teaspoon garlic powder
1 tablespoon mayonnaise
3 tablespoons water

Combine all ingredients in a blender on high until combined, about 30 seconds.
Pour into small bowl and cover and refrigerate until ready to serve.
Stir before serving.

Chocolate Cobbler

Ingredients:

1 cup All-purpose Flour
2 teaspoons Baking Powder
¼ teaspoons Salt
7 Tablespoons Cocoa Powder, Divided
1-¼ cup Sugar, Divided
½ cups Milk
⅓ cups Melted Butter
1-½ teaspoon Vanilla Extract
½ cups Light Brown Sugar, Packed
1-½ cup Hot Tap Water

Preheat oven to 350 degrees.

First stir together the flour, baking powder, salt, 3 tablespoons of the cocoa, and 3/4 cup of the white sugar. Reserve the remaining cocoa and sugar.

Stir in the milk, melted butter, and vanilla to the flour mixture. Mix until smooth.

Pour the mixture into an ungreased 8-inch baking dish. I prefer my small oval Corning Ware glass dish.

In a separate small bowl, mix the remaining white sugar (it should be 1/2 cup), the brown sugar, and remaining 4 tablespoons of cocoa. Sprinkle this mixture evenly over the batter.

Pour the hot tap water over all. DO NOT STIR!

Bake for about 40 minutes or until the center is set.

Let stand for a few minutes if you can hold yourself back. Serve with homemade ice cream using the gooey sauce to spoon over all.

Fried Okra

Ingredients:
6 cups of oil
2 lbs fresh okra
1 cup buttermilk
1/2 cup cornmeal
1 cup flour
Salt and Pepper to taste

Preheat oil in a heat skillet.
Cut Okra into 1/2 inch pieces.

 Dip in buttermilk

 Place okra in skillet and cook for five minutes or until golden. I had to turn mine because I didn't have enough oil

 Sorry for the bad picture but the boys took the okra before I could take a picture.

Muffin Tin Breakfast

Ingredients:
12 slices of bacon
4-6 slices of bread
12 eggs
Tomato (optional)
Spinach (optional)
Salt and Pepper to taste

Preheat oven to 350 degrees.
Then with a small biscuit cutter cut out pieces of bread I only made 6 so I only needed 3 pieces of bread.

 Wrap the raw bacon around the inside of a greased muffin tin

 Now carefully place the bread in each tin and press down so that it on the bottom of the tin.

 Now top with diced tomatoes if you like

 Then with spinach and then with cheese

 Carefully crack the eggs and place in the tin. If you like you can scramble the eggs then pour them in.

 Sprinkle with salt and pepper

 Bake for about 25 minutes or until the egg is cooked to your liking. If you are scrambling your egg check it at 15 minutes.

 Scoop out with a spoon and enjoy!

Grilled Summer Veggies

Ingredients:
One large package of whole mushrooms
4 yellow squash sliced
4 zucchini sliced
6 tomatoes wedged
1 container of Italian dressing

Marinate all veggies in the Italian dressing for about 2 hours.

Preheat grill and add veggies to a broiler pan without the bottom part and salt and pepper to taste. Cook until all vegetables are cooked.

Chipotle Ranch Dressing

Chipotle Ranch Dressing
1 chipotle chile from a can of chipotle chiles in adobo sauce
2 teaspoons fresh lime juice
1/4 cup chopped fresh cilantro leaves
1/2 cup mayonnaise
1/2 cup buttermilk
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon dried oregano leaves, crumbled
1/2 teaspoon kosher salt, or to taste

Place all ingredients in a blender; cover then blend until smooth.  Use immediately or refrigerate in a covered container.  Dressing may be kept, refrigerated, for up to one week.