Baked Coconut Shrimp

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1/3 C cornstarch
• 1 tsp salt
• 3/4 tsp cayenne pepper
• 2 C flaked sweetened coconut
• 3 egg whites, beaten until foamy

Directions

1. Preheat oven to 400F. Lightly coat baking sheet with cooking spray. Rinse and dry shrimp with paper towels.
2. Mix cornstarch, salt, and cayenne pepper in a shallow bowl. Pour coconut flakes into a separate bowl.
3. Working with one shrimp at a time, dredge it in the cornstarch mixture, then dip into the egg white, them roll in the coconut, making sure to coat the entire shrimp well. PLace on the baking sheet and repeat with all shrimp.
4. Bake the shrimp until they are bright pink on the outside, the meat is no longer transparent in the center, and hte coconut is browned, about 15-20 minutes, flipping them halfway though

Makes 4 servings

First made October 2010
From AllRecipes.com

Amazing Clam Chowder

Ingredients

• 1/2 lb bacon, cut into 1/2 inch pieces
• 5 unpeeled potatoes, diced
• 2 carrots, diced
• salt and pepper to taste
• 2 (6.5 oz) cans chopped clams with juice
• 2 (1.8 oz) packages dry leek soup mix
• 1 qt half & half

Directions

1. Place baon in a large pot and cook over medium-high heat, stiring occasionally, until crisped and browned, about 10 minutes. Remove bacon with slotted spoon, leaving drippings in the pot. Set bacon aside [When I cook this again, I will cook the bacon as I would normally cook bacon (aka in a skillet) and just transfer over however much bacon grease I want. This way the bacon will cook more evenly and I won't have to scoop out bacon grease]
2. Stir the potatoes and carrots into the bacon fat. Season with salt and pepper and cook for 5 miutes, stirring frequently.
3. Pour the juice from the clams into the pot, and add enough water to just cover the potatoes. Bring to a boil, then reduce to medium-low heat and cover. Simmer until the potatoes are just tender, about 10 minutes.
4. Gently stir the leek soup mix into the potatoes until no lumps of soup remain. Stir in the clams, bacon pieces, and half & half. Cook and stir until the chowder returns to a simmer and thickens.

Serves 6

From AllRecipes.com
First cooked Oct 28, 2010

Hot German Potato Salad

Ingredients

• 6 small red potatoes
• 8 slices bacon
• 1/2 to 1 C onion
• 2 tsp flour
• 2 tsp white sugar
• 3/4 tsp salt
• 1/8 tsp ground black pepper (or MORE)
• 1/4 C water
• 1 tbls + 2 1/4 tsp apple cider vinegar

Directions

1. Boil large pot of salted water and cook potatoes until tender but still firm (slice – keep peels – and cook for 15 minutes)
2. Cook bacon in a skillet. Drain, crumble and set aside. Reserve drippings.
3. Sauté onions in bacon drippings.
4. Whisk together flour, sugar, salt, and pepper. Add to the onions; cook and stir until bubbly. Remove from heat.
5. Stir in water and vinegar and return to stove and bring to a boil, stirring constantly. Boil and stir for 1 minute.
6. Carefully stir back and potatoes into mixture.
7. Eat with your mom. (Briana’s response to this: But my mom is DEAD!!!......?)

Serves 12

From Claire

Chicken and Dumplings

Ingredients

• 1-1/2 lbs chicken breast
• 1 tbls olive oil
• 1 russet potato, peeled and diced
• 2 medium carrots, peeled and diced
• 1 medium onion, chopped
• 1 rib celery, diced
• 1 bay leaf
• salt and pepper
• 1 tsp poultry seasoning, 1/3 palm full
• 2 tbls flour, a handful
• 1 quart chicken broth or stock
• 1 small box biscuit mix (like Bisquik)
• 1/2 C warm water
• 1 handful parsley, chopped
• 1 C frozen green peas

Directions

1. Dice tenders into bite size pieces and set aside. Wash hands.
2. Place large pot on stove over medium high heat. Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently.
3. Season mixture with salt, pepper and poultry seasoning.
4. Add flour to the pan and cook 2 minutes
5. Stir broth or stock to the pot and bring to a boil. Add chicken to the broth and stir.
6. Place biscuit mix in a bowl. Combine with 1/2 cup warm water and parsley.
7. Drop tablespoonfulls of prepared mix into the pot spacing dumplings evenly. Cover pot tightly and reduce heat to medium low. Steam dumplings 8-10 minutes.
8. Remove, cover and stir chicken and dumplings to thicken sauce a bit. Stir peas into the pan, remove chicken and dumplings from heat and serve.

Serves 4

From Dad/foodnetwork.com

First had with Dad and family

Barnabas Blackberry French Toast

Ingredients

• 12 Slices White Bread, Crusts Removed
• 16 oz Cream Cheese
• 1 C Blackberries (Fresh or Frozen)
• 12 Eggs
• 2 C Milk
• 1/3 C Maple Syrup, or Honey

• Sauce:
• 1 C Sugar
• 2 Tbs Cornstarch
• 1 C Water
• 1 Tbs Butter

Directions

1. Cut bread into 1 in cubes; place half in greased 9x13in pan
2. Cut cream cheese into 1 in cubes; place over bread
3. Top with backberries, and remaining bread
4. In a large bowl, beat eggs
5. Add milk and syrup; mix well
6. Pour over bread
7. Cover and chill 8 hours or overnight.
8. Remove from fridge 1/2 hour before baking
9. Cover and bake at 350F for 30 min
10. Uncover; bake 24-30 min more or until golden and center is set

Thank you Claire and Bing for the recipe!
I won't try it without you!!!

Muddy Buddies

Ingredients

• 9 C Chex
• 1 C Semi-Sweet Chocolate Chips
• 1/2 C Peanut Butter
• 1/4 C Butter
• 1 Tsp Vanilla
• 1 1/2 C Powdered Sugar

Directions

1. Mix chocolate, peanut butter and butter in a microwave safe bowl.
2. Melt in the microwave for 1 min on high
3. Stir
4. Melt for about 30 more seconds
5. Measure Chex into a bowl, pour chocolate (mix in vanilla) mix over Chex
6. Put in a 2 gallon Zip-Lock bag.
7. Add powdered sugar
8. Shake to coat
   

Baked Scallops

Ingredients

• 4 Tblsp butter, melted
• 1 1/2 pounds (2-12 oz bags) bay scallops, rinsed and drained
• 1/2 cup season dry bread crumbs
• 1 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp dried parsley
• 3 cloves garlic, minced
• 1/4 cup grated Parmesan cheese

Directions

1. Preheat oven to 400 degrees F
2. Pour melted butter into a 2 quart oval casserole dish. Distribute butter and scallops evenly inside the dish
3. Combine the bread crumbs, onion powder, garlic pwoder, paprika, parsley, minced garlic, and Parmesan cheese. Sprinkle this mixture over the scallops
4. bake in pre-heated oven until scallops are firm, about 20 minutes.

Serves 4
Recipe from allrecipes.com
First made 06/28/2010

Sweet Potato Turkey Meatloaf

Ingredients

• 1 large sweet potato, peeled and cubed
• 1 pound ground turkey breast
• 1 large egg
• 1 small sweet onion, finely chopped
• 2 cloves garlic, minced
• 1/4 C honey barbeque sauce
• 1/4 C ketchup
• 2 tbls dijon mustard
• 2 slices whole-wheat bread, torn into small crumbs
• 1 tbls freshley ground black pepper, or to taste
• 1 tbls salt, or to taste

Directions

1. Preheat oven to 350 degrees F. Lightly grease a 2 quart baking dish
2. Bring a pot of lightly salted water to a boil. Add the sweet potato, and cook until soft, about 10 minutes. Drain the sweet potatoes and mash or whip until smooth
3. Mix the ground turkey together with the egg, sweet onion, garlic, barbeque sauce, ketchup, dijon mustard, and whole wheat bread crumbs. use your hands to form the turkey into a loaf shape and place in the prepared baking dish.
4. bake in the preheated oven 1 hour. Slice the loaf to serve

Serves 4

From AllRecipes.com

First made 05/08/2010

Cinnamon Roasted Almonds

Ingredients

• 1 pound almonds
• 1 egg white
• 1 teaspoon vanilla extract
• ½ cup brown sugar
• ½ cup white sugar
• ½ teaspoon salt
• 1 teaspoon cinnamon
• maybe 1 tablespoon cold water
• nonstick spray

Directions

1. Preheat oven to 250F
2. Beat egg white until frothy. Mix in water and vanilla to egg. Add almonds to egg mixture and fully coat the almonds.
3. In a different mixing bowl, combine the brown sugar, white sugar, salt and cinnamon until well mixed.
4. Sprinkle the cinnamon/sugar mixture over the almonds and stir well until all the almonds are evenly coated. Try to break up any large clumps of coating (if you don’t want to eat them later).
5. Lightly grease the cookie sheet by spraying with non-stick spray or wiping with oil.
6. Spread the coated almonds evenly onto the greased sheet, and gently shake the pan back and forth a few tomes so they’re in one layer. You may need to use two pans if your cookie sheet isn’t big enough.
7. Place the pan in the preheated oven and roast for a total of one hour, stirring twice (20 min. intervals)
8. Roast for an hour, and allow them to cool. After cooled keep them stored in an airtight container.

From Instructables.com

Haven't made it yet

Carmalized Banana's

Ingredients

• Firm, just ripe bananas
• Sugar

Instructions

Slice each banana lengthwise. Place on foil or a foil-lined roasting dish or sheet pan. For each banana, sprinkle about a teaspoon of sugar (you can use more or less depending on the size of the banana and your personal taste) onto the cut side of the banana – and go to blowtorch town. Take your time…hold the blowtorch about 3-5 inches away and slowly move the flame around the banana. Keep the blowtorch moving all over and over and over again until the sugar caramelizes and turns a lovely shade of nutty brown. Delish.

From Lisi's Luscious Desserts
First made 05/03/2010

Lavender Cremè Brûlée

Ingredients:

• 1 cup whole milk
• 1 cup heavy cream , preferably not ultrapasteurized
• 1/2 stalk fresh lavender or 3 tablespoons dried lavender intended for cooking
• 6 large egg yolks
• 1/4 cup granulated sugar
• 1/4 cup plus 2 tablespoons turbinado sugar ("sugar in the raw")

Directions:

1. In a small saucepan, bring milk and cream to a boil, monitoring it closely so it doesn't boil over. Remove from the heat. Add lavender, and allow lavender to infuse the cream for one hour at room temperature. Strain mixture into a clean saucepan. Bring to a boil again and remove from heat.
2. Preheat oven to 275°F. In a mixing bowl, whisk the yolks and granulated sugar until just combined. Temper the egg mixture by very slowly whisking a small amount of warm lavender cream into the eggs. Take your time with this step so that the yolks don't scramble. Once the egg mixture and cream are roughly the same temperature, whisk the remaining egg mixture into the cream.
3. Divide custard among four 4-ounce ramekins. Place ramekins in a baking dish or roasting pan. Fill dish or pan with water so that water comes halfway up the sides of the ramekins and transfer to the oven rack. Bake for 25 to 35 minutes. During the last 10 minutes, check frequently for doneness: when fully baked, the crème brûlées will be firm and will wiggle just slightly when shaken. Remove ramekins from water bath and refrigerate until chilled, at least 2 hours.
4. Before serving, sprinkle each dessert with 1 1/2 tablespoons turbinado sugar. If you own a propane torch, hold the torch about 8 inches from the custard's surface and flame the sugar into a golden brown, brittle curst. Alternatively, place ramekins under a preheated broiler and broil until sugar has caramelized, 1 to 3 minutes. Watch carefully: sugar turns from light brown to black quickly. Serve immediately.

Serves 8; From Oprah.com

First made with Claire Russell, 04/12/10

Siena House Sandwich Cookies

Ingridents

• 2 Boxes Chocolate Cake Mix
• 1/2 cup flour
  
• 1 cup oil
• 4 eggs
• 1 tub Cream Cheese Frosting
  
  

Directions

1. Pre-heat oven to 360*
2. Mix all ingredients together
3. Roll dough into 1" balls and place on a non-stick cookie sheet
4. Bake for 10 minutes
5. Press cookie-balls flat with fork or spatula
6. wait for cookies to cool. After they have cooled, frost one side of a cookie and sandwich together

From Lindsey St. Hilaire (Stockton)

Creamy Pesto Shrimp

Ingredients

• 1 pound linguine pasta
• 1/2 cup butter
• 2 cups heavy cream
• 1/2 teaspoon ground black pepper
• 1 cup grated Parmesan cheese
• 1/3 cup pesto
• 1 pound large shrimp, peeled and deveined

Directions

1. Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.
2. In a large skillet, melt the butter over medium heat. Stir in cream, and season with pepper. Cook 6 to 8 minutes, stirring constantly.
3. Stir Parmesan cheese into cream sauce, stirring until thoroughly mixed. Blend in the pesto, and cook for 3 to 5 minutes, until thickened.
4. Stir in the shrimp, and cook until they turn pink, about 5 minutes. Serve over the hot linguine.

Serves 8; From AllRecipes.com

2nd time made with Claire Russell

Italian Spaghetti Sauce with Meatballs

Ingredients

MEATBALLS

• 1 pound lean ground beef
• 1 cup fresh bread crumbs
• 1 tablespoon dried parsley
• 1 tablespoon grated Parmesan cheese
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon garlic powder
• 1 egg, beaten

SAUCE

• 3/4 cup chopped onion
• 5 cloves garlic, minced
• 1/4 cup olive oil
• 2 (28 ounce) cans whole peeled tomatoes
• 2 teaspoons salt
• 1 teaspoon white sugar
• 1 bay leaf
• 1 (6 ounce) can tomato paste
• 3/4 teaspoon dried basil
• 1/2 teaspoon ground black pepper
  
  

Directions

1. In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.
2. In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more. Serve.

Serves 6; From AllRecipes.com
1st time made with Marie Graves 02/2010

Oven Roasted Veggies

Ingredients

• 6 small-med red potatoes, cut into slices
• 8 medium-sized carrots cut into small pieces
• 1 onion, chopped
• asparagus
  
• 1/4 c. olive oil or butter
• 1+ tsp each dried basil & dried oregano
• 1 Tbl lemon juice
• 3 cloves garlic, minced
• 2 tsp. salt
• 1/2 tsp black pepper

Directions

• Pre-Heat oven to Oven 375*
• Place veggies (sans asparagus) in a 9x13-inch baking pan. Combine the rest of the ingredients and drizzle over the veggies. Toss to coat.
• Bake uncovered for 45 minutes, stirring occasionally. Add asparagus during last 15 minutes of baking time.

Goes very well with Raspberry Vinegar Chicken Breasts

From Better Homes & Gardens
1st made with Claire Russel 03/10/2010

Raspberry Vinegar Chicken Breasts

Ingredients

• 2 skinless, boneless chicken breasts
• 2 tablespoons butter
• 1 tablespoon vegetable oil
• 3 tablespoons shallots, minced
• 1/3 cup chicken stock
• 1/4 cup raspberry vinegar
• 1/3 cup heavy whipping cream
• salt and pepper to taste

Directions

1. In a large saucepan, heat the butter or margarine and oil over medium heat. Add the chicken and brown lightly on each side. Once the chicken breasts are cooked (the juices should run clear) remove them from the pan and set aside.
2. Add the shallots and the chicken stock to the pan. Simmer for 3 minutes. Add the raspberry vinegar. Bring all to a boil and simmer, stirring, until the mixture thickens. Stir in the cream and return the chicken to the pan. Heat for 1 minute to warm the chicken, turning the chicken pieces to coat with the sauce. Season with salt and pepper to taste.

Goes very well with Oven Roasted Veggies

Serves 4; from AllRecipes.com
1st made with Claire Russel 03/10/2010