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.

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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

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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.

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Never Fail Pie Crust

Never Fail Pie Crust 
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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.

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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....

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Brownie Refrigerator Cake

BROWNIE REFRIGERATOR CAKE

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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.

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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

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