Buffalo Shrimp

Buffalo Shrimp - adjust the heat to your preference.  This could probably be made with Chicken with just a few adjustments to the cooking times.


makes 4 servings

2 cups all-purpose flour

2 tablespoons Creole-style seasoning

1 tablespoon garlic powder

1 tablespoon ground cayenne pepper

1 teaspoon onion powder

1 teaspoon freshly ground black pepper

1 pound large shrimp, peeled and deveined with tails attached

4 cups oil for frying



BUFFALO SAUCE:

4 cloves garlic, minced

2 1/2 tablespoons butter

6 ounces hot pepper sauce

1 teaspoon ground cayenne pepper


Directions

In a large resealable plastic bag, combine the flour, Creole-style seasoning, garlic powder, ground cayenne pepper, onion powder, and ground black pepper. Seal the bag and shake a few times to combine the ingredients well.

Rinse the shrimp under cold water and place them in the plastic bag with the flour mixture. Seal the bag and shake to coat all of the shrimp well with the flour mixture.

Place the coated shrimp on a cookie sheet and place in the refrigerator for 15 to 20 minutes. Save remaining flour mixture in the bag.

In a mixing bowl, whisk together garlic, butter hot sauce and cayenne pepper; set aside. In a pot, heat the oil to 375 degrees F (190 degrees C).

Remove shrimp from refrigerator and shake a second time in flour mixture.

Place the shrimp in hot oil and fry until pink, about 2 to 3 minutes. Immediately coat with buffalo sauce.

Copied from Facebook

Bailey's Irish Creme Mini Cheesecakes

BAILEY’S IRISH CREAM MINI-CHEESECAKES

Yield: 24 mini-cakes 

Ingredients:

For the crust:
16 whole Oreo, finely ground in food processor
3 tablespoons melted butter

For the filling:
16 oz (2-8-oz pkg) cream cheese
1/2 cup sugar
2 eggs
1 1/3 cups sour cream
3 Tablespoons Bailey's Irish Cream
1 teaspoon vanilla extract
6 ounces semi-sweet chocolate, melted and cooled slightly

For the ganache glaze:
4 ounces bittersweet chocolate, coarsely chopped
1/2 cup heavy cream
2 teaspoons light corn syrup

Directions:

Preheat oven to 350F.

1. Combine the ground Oreos and melted butter into a bowl until well combined. Spoon into 24 mini cheesecake cups. Press into the bottom of each cup so the crust is flat. If you have a small cup or container small enough, that works well. Partially bake for 10 minutes then remove from oven.

2. In a large bowl with a handheld or stand mixer, beat the cream cheese and sugar until light and fluffy. Beat in eggs, one at a time. Stir in sour cream, Bailey's, and vanilla.

3. Pour or spoon batter into cheesecake pan cups to fill to a little less than half of the cup. Then add the melted chocolate to the rest of the batter. Fill the cups to about 3/4 full.

4. Bake for 25-28 minutes until cheesecake is cooked through. Remove to a wire rack to cool.

5. Once the cheesecakes have cooled, loosen the edges with a plastic knife and remove them from the pan by pushing up on the removable bottoms. Arrange them on a piece of waxed paper and make the glaze

Copied from Facebook

Italian Lemon Drop Cookies

Anginetti - ITALIAN LEMON DROP COOKIES

Ingredients:

COOKIE;

1/2 cup sugar

1/4 cup vegetable shortening

3 large eggs

1 1/2 teaspoons lemon extract

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/8 teaspoon salt

FROSTING;

3 cups confectioners' sugar

1/4 cup water

1 teaspoon lemon extract

Directions:

Preheat oven to 350°F. For cookies, cream together sugar and shortening. Add eggs and lemon extract and beat well.

Add flour, baking powder and salt; Mix well. The dough should be soft and sticky.

With a small cookie scoop, drop dough onto a slightly greased cookie sheet or baking stone, spacing them about 2-inches apart.

Bake for about 12-15 minutes, or until firm and lightly brown.

Remove cookies from cookie sheet and allow to cool completely on wire racks.

For frosting, combine confectioners' sugar, water and lemon extract and mix until smooth. Frost the tops of each cookie with a metal spatula. Allow cookies to dry before stacking. Store in an airtight container.

Copied from Facebook

Never Fail Pie Crust

Never Fail Pie Crust 
be sure to click SHARE so it will store on your personal page.

I got this recipe from Sister Lance in Virginia. It seriously can not go wrong! It makes 5 single pie crusts and last forever in the freezer. Just wrap well in plastic and take out about an hour before you want to use it. I use it for quiche and the hand pies and dessert pies too.

Ingredients

4 cups flour
1 3/4 cups shortening
1 T sugar
2 t salt
1 T vinegar
1 egg
1/2 cup water

1. Using a fork or pastry blender, mix together the first 4 ingredients.
2. In a separate dish, beat the remaining ingredients. Combine the 2 mixtures, stirring with a fork until all ingredients are moistened. Then divide into 5 parts and shape into balls. Chill for 15 minutes before rolling out or wrap and freeze.

Copied from Facebook

Christmas Pretzels

Christmas Prezels 

Ingredients:
Small Pretzels
Hershey’s Kisses (unwrapped)
m&ms
Directions:
Top each pretzel with a Hershey’s Kiss, and place in a preheated 200ºF oven for 10 minutes. Remove and immediately press an m&m into the top of each kiss. Let cool completely! (If you don’t eat them all immediately, that is!) The kids will love to help[ with these....

Copied from Facebook

Brownie Refrigerator Cake

BROWNIE REFRIGERATOR CAKE

**Be sure to save this by clicking "SHARE" so You will be able to find it on your own timeline later!**

Ingredients:
1 box brownie mix
1 extra large egg
1 (8 oz.) package cream cheese, softened
1 cup powdered sugar
2 (8 oz.) containers whipped topping
1 (3 oz.) package instant chocolate pudding
1 (3 oz.) package instant vanilla pudding
3 1/2 cups milk
1 Hershey candy bar or chocolate syrup

Directions: Mix brownie mixes according to directions. Add egg. Bake in brownie pan. Mix cream cheese, powdered sugar and 1 container whipped topping. Put this mix on top of the cooled brownies. Blend puddings and milk together and put on top of the cream cheese mixture. Top with another layer of whipped topping. Put chocolate shavings or chocolate syrup on top. Refrigerate until ready to serve.

Copied from Facebook

Crab Balls

1 lb. Back fin Crabmeat 
1 Egg, beaten
1 cup Ritz Crackers, crushed
1 tsp. Yellow Mustard
2 tbsp. Fresh Lemon Juice
2 tbsp. Fresh Parsley, chopped
1 tsp. Old Bay Seasoning
1 tbsp. Worcestershire Sauce

Place crabmeat in a mixing bowl, picking any stray shell fragments out. Add crushed crackers, Old Bay Seasoning & parsley to the crab. In a separate bowl, combine egg, mustard, lemon juice and Worcestershire sauce. Whip with a whisk until smooth. Pour egg mixture over the crabmeat and crackers and gently mix careful not to break up large lumps of crabmeat. Mold into golfball sized balls and place on a cookie sheet. Bake @ 350 degrees for 30 minutes. Drizzle w/ melted butter and allow to cool, serving w/ saltine crackers

Copied From Facebook

PATTI LABELLE'S MACARONI AND CHEESE

PATTI LABELLE'S MACARONI AND CHEESE

~1 tablespoon vegetable oil
~1 pound of macaroni
~8 tablespoons of butter
~1 tablespoon of butter
~1/2 cup of Muenster cheese, shredded
~1/2 cup of mild cheddar cheese, shredded
~1/2 cup of sharp cheddar cheese, shredded
1/2 cup of Monterey Jack cheese, shredded
~2 cups half&half
~8 oz. Velveeta cheese, cubed
~2 eggs lightly beaten
~1/4 teaspoon seasoning salt
~1/8 teaspoon ground pepper

Preheat oven to 350 degrees. Lightly butter a deep 2&1/2 quart baking dish. Fill a large pot with water and bring to a rapid boil. Add macaroni and 2 tablespoon of oil. Cook for 7 minutes or until somewhat tender. Drain well and return to the pot. Meanwhile, in a small saucepan, melt 8 tablespoons of the butter. Stir into macaroni. In a large bowl, combine all of the shredded cheeses. To the macaroni, add 1&1/2 cups of the shredded cheeses, half and half, the cubed cheese and the eggs, and the seasoned salt and pepper. Transfer to the prepared baking dish, and top with the remaining 1/2 cup of the shredded cheese. Dot with remaining 1 tablespoon of the butter. Bake for 30-35 minutes or until the edges are golden brown and bubbly. Serve hot. This recipe yields 8 servings.

Copied from Facebook

Chocolate Chip Cream Cheese Cookies

Chocolate Chip Cream Cheese Cookies-

Ingredients
1 can seamless crescent rolls
1 (8 oz) block cream cheese, room temperature
1/4 cup sugar
2 tsp vanilla
1/2 cup mini chocolate chips

How to Make
1.With your hand mixer, beat sugar, cream cheese and vanilla together until smooth in a medium sized bowl.
2.Unroll the crescent roll sheet. Stretch dough out slightly. It should be in the shape of a rectangle.
3.Spread the cream cheese mixture over the top of the crescent sheet, leaving a gap at the edge about 1/2 inch.
4.Sprinkle your chocolate chips on top of cream cheese.
5.Roll the crescent sheet up tightly and wrap in cling wrap.
6.Refrigerate for at least 2 hours, or overnight.
7.When chilled preheat oven to 350°.
8.Line a cookie sheet with parchment paper to prevent sticking.
9.Slice the crescent roll into 1/4" slices. Bake on prepared cookie sheet for 12 -14 minutes until crescent roll appears golden brown.
10.Transfer to wire rack.
11.Eat warm or room temperature.

Copied from Facebook

Homemade Brownie Mix

Never buy boxed brownie mix again! Follow the recipe below and make brownies for approximately .30 a mix!

Be sure to save this by clicking "SHARE"! You will be able to find it on your own timeline later!

So simple, so easy. Not just frugal but cuts out the unknown ingredients.
1 Cup Sugar, 1/2 Cup All-Purpose Flour, 1/3 Cup Cocoa, 1/4 tsp Salt, 1/4 tsp Baking Powder.

At Baking Time Add: 2 Eggs, 1/2 Cup Vegetable Oil, 1 teaspoon Vanilla.
Bake @ 350 degrees for 20-25 minutes in an 8x8 or 9x9 pan. OR use the amazing Pampered Chef brownie pan and bake it in much less time - depends on your oven, check after 12-15 minutes of baking and remove when brownies are done!

Put mix in plastic zip-lock bags or mason jars.

Copied from Facebook

Sweet Hawaiian Crock Pot Chicken

SWEET HAWAIIAN CROCK-POT CHICKEN--EASY AND YUMMMY!!

2lb. Chicken tenderloin chunks
1 cup pineapple juice
1/2 cup brown sugar
1/3 cup soy sauce

Combine all together, cook on low in Crock-pot 6-8 hours...that's it! Done! Serve with brown rice and you have a complete, easy meal!!

Copied from Facebook

Chicken Breast Stuffed with Pepper Jack Cheese and Spinach

Perfect for low carb, pair this with a salad and your have a great low carb meal!

Ingredients

1 lb boneless, skinless chicken breasts
4 oz pepper jack cheese, shredded (you can use up to 6 oz)
1 c frozen spinach, thawed and drained (you can also use fresh cooked spinach)
2 tbsp olive oil
1 tbsp breadcrumbs (I use Italian style)
Sea salt, to taste
Freshly ground black pepper, to taste
Lots of toothpicks

Directions

Preheat oven to 180 (350 degreesf ).

Flatten the chicken to 1/4-inch thickness.

In a medium bowl, combine the pepper jack cheese, spinach, salt and pepper.

Combine the Cajun seasoning and breadcrumbs together in a small bowl.

Spoon about 1/4 c of the spinach mixture onto each chicken breast. Roll each chicken breast tightly and fasten the seams with several toothpicks. This part requires a tiny bit of skill and I typically use about 8 toothpicks in each roll to ensure none of the filling seeps out. Be sure to count how many total toothpicks were used!

Brush each chicken breast with the olive oil. Sprinkle the Cajun seasoning mixture evenly over all. Sprinkle any remaining spinach and cheese on top of chicken (optional).

Place the chicken seam-side up onto a tin foil-lined baking sheet (for easy cleanup). Bake for 35 to 40 minutes, or until chicken is cooked through.

Remove the toothpicks before serving. Count to make sure you have removed every last toothpick. Serve whole or slice into medallions

Copied from Facebook

BLT Dip

BLT Dip

To SAVE this recipe, be sure to click SHARE so it will store on your personal page.

Ingredients:
1-1/2 pound bacon, cooked, drained, crumbled, and divided
2 cups shredded mozzarella cheese
2 (8-ounce) packages cream cheese, softened
1/2 cup sour cream
1/4 cup mayonnaise
1 cup cheddar cheese (shredded) or to taste
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic powder (or to taste)
1 tablespoons mustard
2 cups chopped seeded tomatoes
1-1/2 cup shredded Iceberg lettuce
pepper an salt to taste

Toasted bread rounds, crackers, or pita chips.

Directions:

Preheat oven to 350˚. Spray a 11⁄2-quart baking dish with nonstick cooking spray.

Set aside 3/4 cup crumbled bacon.

In a large bowl, combine remaining bacon, cream cheese, shredded cheeses, sour cream, mayonnaise, Italian seasoning, garlic powder, salt, pepper, and mustard. Spoon mixture into prepared baking dish. Bake for 25 to 30 minutes or until hot and bubbly. Sprinkle chopped tomatoes, remaining 3/4 cup crumbled bacon and lettuce over hot dip. Serve immediately with toasted bread rounds, crackers, or pita chips..

Copied from Facebook

Chicken Crescent Rolls

Chicken Crescent Rolls

2 cans of low fat refrigerator crescents
1 can of healthy low sodium cream of chicken soup(26oz)
1 cup fat free cheddar cheese
2 boneless skinless chicken breast

I boil my chicken breast then shred, roll out each individual crescent, place about a Tbsp of shredded chicken in center and roll it up.

Bake on 350 for about 5 minutes until just starting to turn golden. Pour Cream of chicken over the top bake an additional 10 min top with cheddar cheese and bake for 10 more minutes.

Copied from Facebook

Baked Fried Chicken

I am pretty sure someone has discovered the KFC secret recipe! It is DEAD ON! It is also baked...not fried and there isn't any skin! So you get to enjoy the taste of the seasoning, instead of pulling it off because of the slimy skin!

This is super easy and you are TOTALLY going to love it!

Place thawed chicken breast tenderloin strips in a bowl of milk. Let soak for 20-30 min.

Mix in a Gallon Size Ziploc or Large Bowl:
1/2 tsp. Salt
1 T Season All
3/4 tsp Pepper
1 c. Flour
2 tsp. Paprika

Preheat oven to 400 degrees. Cut 1/2 stick of butter into a few pieces and place in a 9x13 pan. Melt butter in pre-heated oven.

Spread melted butter around the bottom of the pan. Lightly spray the pan, if needed, to make sure that there are no dry spots.

Shake excess milk off of chicken and completely coat each piece with the seasoning mix. You can either shake the chicken in the bag, until coated, or dip each piece in the bowl until coated.
Place each piece of chicken in the pan.

Cook for 20 min. Turn each piece of chicken and continue cooking for 20 more minutes, or until cooked through.
ENJOY!

Copied from Facebook

Courtney’s Favorite Pork Roast (crock pot)

Courtney’s Favorite Pork Roast (crock pot) 

3#Pork Roast 
1 can of coke (The coke actually acts as a a meat tenderizer ( can use root beer too..for different flavor))
1 pkg. dry onion soup mix
1 pkg. Pork gravy mix
1 C. water

Place roast in crock pot. Mix all ingredients together and pour over roast. Cook 5hrs, on high or 7 hours on low

Copied from Facebook 

Peanut Butter Cookies

1 box yellow cake mix, 2 eggs, half cup of oil and a cup of peanut butter. Bake for 10 minutes at 350 for the easiest, most delicious peanut butter cookies ever!


Copied from Facebook

Pizza Balls

PIZZA BALLS

Ingredients:

3 cans Pillsbury Buttermilk Biscuits (10 ct)
60 pepperoni slices (2 per biscuit)
Block of cheese (Colby/Monterey Jack or Chedder)
1 beaten egg
Parmesan Cheese
Italian Seasoning
Garlic Powder
1 jar pizza sauce

Directions:

Slice cheese into approx. 28 squares. Flatten each biscuit and stack pepperoni and cheese on top (Like in the picture) Gather edges of biscuit and secure on top of the roll. Line rolls in greased 9x13 pan Brush with beaten egg. Sprinkle with parmesan cheese, Italian seasoning and garlic powder. Bake at 425 degrees F. for 18 to 20 mins. Serve with warm pizza sauce for dipping. ENJOY!!

Copied from Facebook

Cinnamon Roll Cake

Cake:
3 c. flour
1/4 tsp.salt
1 c. sugar
4 tsp. baking powder
1 1/2 c. milk
2 eggs
2 tsp. vanilla
1/2 c. butter, melted

Topping:
1 c. butter, softened
1 c. brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon

Directions:
Mix everything together except for the butter. Slowly stir in the melted butter and pour into a greased 9x13 pan. For the topping, mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 for 28-32 minutes.

Glaze:
2 c. powdered sugar
5 Tbsp. milk
1 tsp. vanilla

While warm drizzle the glaze over the cake.

Copied from Facebook

Potato Soup Recipe

THE BEST potato soup recipe ever!

Ingredients:
2 1/2 pounds baby red potatoes, sliced into small bite sized pieces
1/2 regular package uncooked bacon, finely diced
1 medium onion, diced
1/4 bunch celery, diced
8 cups milk
4 cups water
4 chicken bullion cubes (use a cup of the hot potato water to dissolve, then use the cup of hot water in place of one of the above cups of water)
1 teaspoon salt
1 teaspoon black pepper
3/4 cup salted butter
3/4 cup flour
1/4 bunch freshly chopped parsley
1 cup whipping cream

***For garnish:***

Shredded cheese
fried bacon bits
chopped green onions

Directions:

In large pot, boil potatoes in water 10 minutes. Drain and set aside. In sauté pan, cook bacon until crisp. Drain bacon fat and place on paper towel over plate to drain more. Add onion and celery to bacon pan over medium-high heat until celery is tender, about 5 minutes. To the large potato pan, add milk, water, bullion, salt and pepper. Cook over medium-high heat until mixture is very hot, about 8 minutes, stirring often. Do not let mixture boil. In small, heavy saucepan melt butter. Add flour and mix well. Cook over medium-low heat until mixture bubbles, stirring 2 to 3 minutes to make a roux. While constantly stirring soup, add roux slowly until soup is thick and creamy, about 4 minutes. Stir in parsley, reserved potatoes, and cream. Garnish with cheese, bacon bits, onions or all three. Serve hot!

Crock Pot Beef and Broccoli

Crock Pot Beef and Broccoli 

Ingredients 

1 pound boneless beef chuck roast, sliced into thin strips 

1 cup beef consumme 

1/2 cup soy sauce... 

1/3 cup brown sugar 

1 tablespoon sesame oil 

3 garlic cloves, minced 

2 tablespoons cornstarch 

2 tablespoons sauce from the crock pot after being cooked 

Fresh broccoli florets (as many as desired) 

Hot cooked rice 

Directions 

1. Place beef in a crock pot. 

2. In a small bowl, combine consomme, soy sauce, brown sugar, oil, and garlic. Pour over beef. Cook on low for 6-8 hours. 

3. In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine. 

4. Add broccoli to the crock pot. Stir to combine. 

5. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken). 

6. Serve over hot cooked rice.


Copied from Facebook

Ranch Potatoes

Ranch Potatoes

8 -10 medium potatoes, peeled and cut into 1/2 inch cubes
1 can cream of mushroom soup, undiluted
1 1/4 cups milk
1 envelope ranch dressing mix
1 1/2 cups shredded cheddar cheese, divided
salt and pepper
6 slices bacon, cooked and crumbled

Add the potatoes to a saucepan. Add water to cover. Bring to a boil; cook about 10-12 minutes or until potatoes are almost tender; drain. Place drained potatoes into a greased 13x9 inch baking dish.

In a bowl, mix together the soup, milk, salad dressing mix, 1 cup cheese, salt and pepper to taste; pour over potatoes. Sprinkle crumbled bacon and the remaining cheese over the top. Bake, uncovered, at 350° for 25-30 minutes or until potatoes are tender

This was very simple to make. I did mix potatoes with main ingredients before putting them in the pan and topping with the additional cheese and bacon. I had a ton of potatoes from the garden so I made up 4 13x9 pans of them. When completely cooled in fridge, I bagged up in quart-sized freezer bags and froze the rest. We just had some last night again from the freezer and they're as good as freshly made!

Copied from Facebook