Monday, April 7, 2014
1 c. flour (or 2 c graham cracker crumbs)
1 stick butter or margarine
1/2 c chopped walnuts
Melt butter, stir in flour and nuts. Spread in bottom of a 9x13 pan and bake at 350 degrees for 10-12 mins. Cool completely.
1 c. powdered sugar
1 8oz package cream cheese, softened
8 oz Cool Whip or whipped cream
Beat cream cheese until smooth; add powdered sugar and cool whip/whipped cream. Spread over cooled crust.
1 large package instant chocolate pudding
1 large package instant vanilla pudding
*pudding flavors can be changed
Prepare one box of pudding per the directions. Spread over cream cheese layer. Chill for 5 mins in fridge. Prepare second box of pudding per box directions and spread over first pudding layer. Chill for 10-15 mins in fridge until firmly set. Spread 8 oz Cool Whip or whipped cream as the final layer. Chill for another 10-15 mins and then serve and enjoy!
Thursday, April 3, 2014
Friday, March 28, 2014
I was looking for something to do with a spaghetti squash (other that just butter, salt & pepper) and came across this recipe. Other that the initial cooking of the squash, it was fairly quick and decidedly tasty. My picture is missing the parsley garnish. :)
Spaghetti Squash Shrimp Scampi
1 spaghetti squash
1 tsp dried oregano
1 tsp dried basil
8 oz shrimp, peeled and deveined (I used frozen pre-cooked because that's what I had)
3 Tbsp butter
2 cloves garlic, minced
pinch of red pepper flakes
salt & pepper
1 Tbsp fresh parsley, chopped
Juice of 1 lemon
1. Preheat oven to 400'F. Stab a vent hole in the squash and microwave on high 4 minutes so that it's soft enough for you to cut in half, lengthwise, without severely harming yourself, untensils, or kitchen. Scoop out the seeds with a spoon. Drizzle or brush olive oil on the exposed inside, sprinkle with salt, pepper, and dried herbs. Place, cut side up, on baking sheet and bake 45-60 minutes, until a fork goes into the "spaghetti" part easily. Let cool enough so you can handle it. Use a fork to scrape the insides to loosen the squash strands.
2. Melt butter and 1 Tbsp olive oil in a skillet over medium heat. Add the garlic and saute 2-3 minutes. Add shrimp, red pepper flakes and salt & pepper (to taste) and cook 5 minutes (if using raw shrimp) or until shrimp are heated through (if using precooked shrimp). Remove from heat. Add in cooked spaghetti squash and lemon juice, and gently toss. Top with parsley and serve.
Wednesday, March 5, 2014
Wednesday, February 26, 2014
Friday, February 21, 2014
Saturday, February 15, 2014
Line a baking pan with parchment or foil. Place a cooling rack on pan. Line rack with bacon. Place in a cool oven. Turn heat to 400 degrees and bake for twenty minutes. Pat with a paper towel and you're ready to eat.
SO much easier than on the stove top. Plus the cleanup is a snap. Love this!