Thai Peanut with Noodles and Shrimp

 This is a " Semi homemade" meal.  As many of you know, my husband and I have been on a weight loss journey the past 8 months. I have lost 60 pounds and Harry 69 pounds. To keep things interesting I have found things to make for dinner that keep the boredom away. This is a little meal we have that I make our own by adding a few extra ingredients. 

1 Package of Miracle Noodle Keto Meal Thai Peanut. ( Sprouts market sells this, as well as Amazon)

22 large to jumbo shrimp, thawed, cleaned and shelled.

1 T  Avocado oil

1 heaping tablespoon of PB-Fit powdered peanut butter

Water to mix.

First add enough water to the peanut butter powder to make it creamy, almost like melted peanut butter would look like, not runny but smooth. Set this aside for later.

In a skillet place the oil and once at medium heat add your shrimp.

While shrimp cooks rinse and drain the noodles that come with the package. I like to cut the noodles up with scissors so they don't clump making it hard to serve them.

 Once shrimp is almost done, add the sauce packet that comes with the package, mix with shrimp, then add the noodles. Mix well... now add the PB-fit you made earlier. Mix this in stirring and on low heat allow to finish cooking, about 5 to 8 minutes stirring every so often.

Cooks note: If you like a little spice, Saute the shrimp in chili infused oil, just a little, and add a teaspoon of red pepper flakes at the beginning. So yummy! 

Serve over steamed broccoli ( optional ) This makes 2 servings divide the shrimp between each. 

We really enjoy this meal. 276 calories and 33 g protein. 

Shrimp- 140 calories , 26 g. protein 2 net carbs

Keto Meal Thai Peanut - 70 calories, 2 g protein 3 net carbs 

PB-fit - 35 calories, 4 g protein 2.5 net carbs

Broccoli( steamed) 31 calories 2.5 g protein 3.6 net carbs 

** The calculations are according to Fitness Pal app.**   

Country Breakfast Sausage

 1 pound ground pork ( lean if you can find it)

1 teaspoon paprika

1/2 teaspoon dried leaf thyme

1/2 teaspoon dried leaf sage

1 teaspoon freshly ground pepper

1/4 teaspoon majoram

1 level teaspoon salt

1/8 teaspoon ground red pepper

Mix all ingredients in a medium bowl until well combined. Cover and refrigerate overnight.

Shape into 6 patties. Cook in non-stick skillet over medium heat until done, and browned on both sides. Make sure they are done in the middle. 

This is a yummy sausage Pattie, and no fillers, or unknown ingredients.

Serve for breakfast, or any meal. It is great on a breakfast sandwich!

  

 

Toll House Pie

2 Eggs

1/2 C. Flour

1/2 C. white sugar

1/2 C. packed brown sugar

1 C. melted butter (cooled to room temp)

1 16oz. bag of chocolate chips

Unbaked pie shell

Preheat oven to 325 degrees

In a large bowl, beat eggs until foamy. Beat in flour, white and brown sugar until well blended. Blend in butter. Stir in chocolate chips. Pour into the pie shell. Bake at 325 for about 1 hour. Serve with ice-cream or whipped cream. Yum!

                             

 

Hobo Burgers

 I was a Girl Scout, my sister was a Brownie. And my Mom was a Girl Scout Mother. We had a lot of fun, many activities I still remember, and cooking around the campfire was so much fun! Here is one of the recipes I remember and to this day make it. It's a fun dish to let the kids participate in.

1 pound of ground beef, or enough hamburger patties for each person to have.

4 cups each, raw potato slices, and carrot slices

2 cups of raw onion slices

1 T margarine, or butter

1 T water

Aluminum foil

Pull off a sheet of foil about 14 inches long. Place the hamburger pattie in the middle ( season with what ever you like). On top of the burger place the potatoes, then carrots, then onion slices. Add the water, and the table spoon of butter or margarine. Wrap the foil into a tight pouch. 

You can either bake for 20 minutes or until tender on campfire coals, or place pouches on a cookie sheet and bake at 400 degrees until vegetables are tender and meat is browned.

Enjoy!  

Note: There are many variations, as you can add any vegetable you like, and even top the burger with cheese if you like. Get creative!

                                                     

 

Zucchini Bread

 2 Cups of Sugar

3 Eggs

1 Cup oil

2 Cups zucchini, peeled and grated

3 Cups Flour

1 teaspoon cinnamon

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

1/2 Cup of milk

1 teaspoon vanilla extract

1/3 cups chopped nuts

Raisins ( optional )

Blend by hand the sugar and eggs, and oil . Stir in zucchini.

Add the remaining ingredients, except nuts. Blend thoroughly, then fold in nuts and raisins. Pour into greased and floured loaf pans  (2). Bake at 325 degrees for 60-65 minutes. Test with a toothpick. 

                                                   

                                                  

 

 

Sunflower Salad

 1 cup shredded carrots

1 cup diced celery

1/4 cup chopped onion

1 cup rotisserie chicken

1/2 cup Dukes mayonnaise

1 teaspoon mustard

2 teaspoons vinegar

** shoestring potato sticks, see below.

Mix first 4 ingredients; combine next 3. Mix together.

just before serving, add 1/2 can shoestring potato sticks. Sprinkle with 2/3 cup sunflower seeds. 

This salad hits all my notes! savory, crunchy, flavorful and mostly " easy". Try it this summer when you are asked to bring a dish!

                                       

   

Imperial Cod Fish Filets

 4 Cod fish filets

1 t. Old Bay seasoning

1 egg

1/2 cup Dukes mayonnaise

1/4 cup green pepper chopped

4 pimiento stuffed olives, chopped

1/2 t. dry mustard

1/2 t salt

1/8 t white pepper

Place cleaned  filets in a baking dish with 1/4 cup of water. Sprinkle with the seafood seasoning.

Beat egg and mayo and remaining ingredients and spread over the fish. a crumble topping of your choice may be sprinkled over top, like panko, cornflakes, bread crumbs etc.

Bake at 350 for 30 minutes. 

Enjoy!

Just one of many !

                           

 

                          

Crab Cheesecake

 Crust:

1 cup crushed Ritz-type crackers

3 T melted butter

Make cracker crust to line bottom of a 9-in springform pan. Bake 10 minutes at 350. Then reset oven to 325.

Filling:

2 80z. pack cream cheese

1/4 cup sour cream

3 medium eggs

Use a hand mixer to beat until fluffy, then add the following to this mixture:

1 t lemon juice

1/2 t Old Bay seasoning 

1/8 t black pepper

2 t grated onion

1 shake of tabasco

Once mixed, add 1 cup of regular crab meat, again mix well.

Pour into cooled crust. Bake 50 minutes at 325 until cake is set. Remove from oven. Run a knife around edge loosening the cake. Cool on wire rack. Remove sides of pan. Spread the cake with 1/2 cup of sour cream. 

This can be served warm for a brunch serving 6, or served cold and spread on crackers as a canape for 12 or more.

                                                                            

Spinach Stuffed Mushrooms

 12 Medium sized Portobello mushrooms

1 10 oz. package of frozen spinach souffle, thawed

1/3 cup grated Parmesan cheese

Wipe mushrooms with a damp towel; remove stems . 

In a small bowl mix the thawed spinach souffle and cheese. Spoon the mixture into the mushroom caps.

Bake at 350 for 8- 10 minutes or just until warm all the way through. 

Crab Biscuits

 This recipe makes 80 hors d'ouevres. Great way to stretch a pound of crab meat. I use " special " crab meat in this recipe, not the lump as pictured. 

2 packages of refrigerated biscuit dough ( 10 oz size)

1 pound of crab meat

1/2 cup mayonnaise ( I always use Duke's)

2 teaspoons prepared mustard

10 slices of American Cheese

Cut biscuit dough into quarters. Bake according to package instructions. 

Meanwhile remove cartilage and shells if any from the crab meat.

add mayo and mustard to crabmeat and mix well.

Once biscuits  are done, and cooled, slice each little biscuit lengthwise, 3/4 of the way through; open gently and fill with about 1/2 teaspoon of crab mixture 

Cut each slice of cheese into eights. Tob each biscuit with a piece of cheese. Arrange biscuits  on a cookie sheet ( nonstick or nonstick foil) Cover with aluminum foil. ( you can do this ahead of time and place in fridge.)

When ready to serve, put covered biscuits in a 250 to 300 degree oven and bake until cheese melts and crab mixture is hot, usually about 20 minutes.

Serve hot!

  

Maryland Crab Bake

Before beginning, have all of your ingredients ready, and equipment.  The crabs will be moving around, so you will need to work fast.    

 2 dozen fresh Maryland Blue Crabs

1 lb raw shrimp

6-8 oz. water

1/3 C lemon juice

1 t Worcestershire sauce

Old Bay seasoning to taste ( I use a level tablespoon to start, usually a little more)

1 whole head of garlic, each clove peeled and cut in half 

1/2 C butter

1/3 fresh Jalapeno pepper sliced 

1 lemon or lime sliced

salt and pepper

5 fresh ears of corn, husks removed

12 "new" potatoes ( red, small, unpeeled)  

Place the potatoes in the bottom of a very large steamer pot. Cut the fresh ears of corn in half and place over the potatoes in an upright position. Rinse off the crabs and place face down as next layers. Top with the shrimp . Over this pour and lemon juice, and sprinkle Worcestershire sauce, Old Bay and garlic over all. Slice butter and place on top. Complete layering with the jalapeno pepper, lemon slices, salt and pepper. Cover pot and boil over high heat for 20 minutes. Turn heat off and allow to set until ready to serve. 

When ready, pour out on a huge platter or in the middle of a picnic table that is covered in paper.  Serve with some ice cold Natty Boh! 

Yum!

Serves 6   

Just a little side story. This recipe has been with us since 1985. When I found it back then, it was listed under Cost $22. Crabs were really cheap then. Now you are lucky of you can find Crabs for $65 a dozen.   

 

Smoked Baby Back Pork Ribs

Pre-heat smoker to 225 degrees. Remove membrane from the back of the ribs. Marinate for 2 days with Italian dressing for 2 days covered and in the refrigerator. 

After 2 days, wipe the ribs off of excess dressing and coat both sides with your favorite bbq rub.

Place Ribs in the smoker for 4 hours on a rack uncovered. Using a spray bottle, spritz them every 30 minutes with apple juice.

Remove ribs and wrap in foil adding a little apple juice before sealing them up. Return the ribs back to the smoker and cook for 2 more hours.

Remove the ribs from the smoker and remove foil. Baste with your favorite bbq sauce. Return to the smoker for 1 more hour.

Enjoy! 

Smoked Chicken Breast

 This recipe is for 8 or more chicken breasts, skinless and boneless.

Brine:

4 cups of cold water

4 1/2 Tablespoons kosher salt

1 Tablespoon chopped garlic

Stir everything together in a stock pot.

Place the chicken in the pot with the brine mixture. Refrigerate overnight or a minimum of 2 hours.

When ready, remove the chicken from the brine and rinse. Rub the chicken with Olive oil on both sides. Season with any rub you like generously on both sides.

Smoke chicken in smoker at 225 degrees for 2-3 hours, monitor the temperature. When the  meat internal temp reaches 165 degrees it is done. 

We use the " Food Saver" to seal the meats we smoke. Store in the freezer in individual servings.  We place the bag of meat in a pot of hot water to warm it up. This way it doesn't get dried out and stays moist.   

Harry's Smoked Brisket

 This recipe is one that has been tuned to perfection! It took a lot of tries, failures, and just ok results until Harry got it down just right. It is just delish! The meat comes out tender, juicy and just the right amount of smoke flavor.  

Harry uses a Masterbuilt Smoker and Hickory wood chips. 

Trim Brisket, remove All but 1/4 of the fat cap. Remove sinuous tissue. 

Ingredients:

1 large Beef Brisket  

Olive oil

Montreal seasoning

Directions:

Rub olive oil on both sides. Then rub Montreal seasoning covering the brisket on both sides.

Turn the smoker on and heat to 225 degrees. Place the brisket in the smoker fat cap side down.

This is a long process, do NOT cut corners. Smoke for about 1 hour a pound of meed or more until middle of the Brisket reaches 160 degrees. Remove from smoker and wrap the Brisket in butchers paper, making sure there is no opening for venting to happen. Return to the smoker at 225 degrees and continue cooking with no smoke, just heat until the internal temp reaches 200 degrees. Remove and leave it in the butchers paper and wrap it in a towel0. Let it rest for 1 -2 hours. 

Remove from wrappings. Cut in 1/8 to 1/4 inch slices against the grain. Enjoy! 

Taco Seasoning No Salt

 6 teaspoons chili powder

3 teaspoons paprika

3 teaspoon smoked paprika

4 1/2 teaspoons ground cumin

2 1/2 teaspoons onion powder

21/2 teaspoons garlic powder

1 teaspoon corn starch

1/4 teaspoon cayenne pepper

Mix all well and store in an air tight spice jar, or mason jar.

Use when making taco, taco salad just add 3 Tablespoons to 1 lb of browned ground meat. 

Seafood Imperial

Here in Maryland, seafood is such a tradition. Maryland's eastern shore and Ocean City, Tilman's Island, Annapolis, the Chesapeake Bay and all of it's little towns along the bay,  just to name a few of the places you will find amazing seafood. It's a way of life for many.  

1/4 cup butter

2 tablespoons each diced red and green bell peppers

1/2 cup chopped fresh mushrooms

3/4 cup Dukes mayonnaise

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

1/4 teaspoon Tabasco sauce

1/2 teaspoon black pepper

1 teaspoon Old Bay seasoning

1/3 pound of lump crabmeat picked over for shells

1/3 pound of shrimp cut up in small pieces if using large shrimp

1/3 pound scallops cut in small pieces ( you may use Lobster instead)

Imperial Topping ( recipe follows)

Preheat your oven to 350 degrees 

In a small frying pan melt the butter and sauté' the peppers and mushrooms until soft. Put aside.

Combine all of the remaining ingredients, except crabmeat and topping, in a small bowl, mix well. Add the peppers and mushrooms to the mixture.

Place the crabmeat in a mixing bowl and pour the pepper mixture over it and toss gently. Spoon this into 4 small individual casserole dishes. Bake 20 to 25 minutes.

While that is baking, prepare the Imperial topping. Remove casserole dishes from the oven and spoon it over each dish. Place them under a broiler for 1 to 2 minutes.

Imperial Topping

1 egg beaten well

1/4 cup Dukes mayonnaise

Pinch of Old Bay

1 tablespoon chopped fresh parsley

In a small bowl, combine all the ingredients and mix well.

Enjoy!

Italian Sausage and Peppers

Italian fennel sausages, 2-3 per dish

1 each, red, yellow, green bell pepper

1 large red onion

1 large white onion

1 15oz can crushed Roma tomatoes

Garlic for seasoning

Sweat peppers and onions in a saucepan over medium heat. Add tomatoes and sauté until mixture begins to reduce. 

Grill sausages until done. Serve with sauce.

* add a hoagie roll and make an amazing sandwich!

 

( My personal favorite brand)

 

Linguini with Chicken and Cream Sauce

                                                                           

2 T olive oil

2T butter

2finely chopped garlic cloves

4 Chicken breasts

1 medium onion finely chopped

1/2 cup chicken broth

1/2 cup  pasta water

1 cup half and half

1 cup pecorino or parmesan cheese

Warm olive oil and butter in a frying pan, add garlic and chicken and cook until chicken is done. Remove chicken and slice. Cook linguini and leave to the side. Heat olive oil that remains in the frying pan and add onions and simmer until soft. Add chicken broth and water, warm to medium heat. Add cream and cheese. Mix until blended. Pour sauce over chicken and linguini. Enjoy!

Shrimp and Tortellini Salad

 4 cups tri-colored tortellini cooked

2 1/2  Cups of peeled and cleaned cooked large shrimps

1/2 Cup diced celery

1 jar garlic red peppers cut up and drained

1can small black pitted olives

1/2 Cup frozen peas

1 T creole seasoning

1 Cup Ranch dressing

1 Cup Italian Dressing

1/2 Cup olive oil

Combine all ingredients and allow to Marinate for 4 or more hours. Serve cold on a bed of lettuce . This serves 4-6.

Potato Candy for Easter

When I was in 2nd grade at Featherbed Lane Elementary School, we had a project with all the room Mothers. They brought treats in along with the recipe. Our teacher helped us make a cookbook with all of the recipes and the names of the Parents and children.

I remember this Potato Candy to this day, and still enjoy it. My Mother saved the cookbook and gave it to me before she passed away. I still have it.

                                                                 

2 cups of fresh mashed potatoes ( nothing added)

1 stick of butter softened 

2 1lb boxes of confectioners sugar

1 1/2 teaspoon of good vanilla extract

2 Cups melted Chocolate

Peel potatoes, boil and mash them and allow to cool until at room temp.  

Add butter to potatoes. Mix in sugar and vanilla. The mixture should be like Marzipan.  Chill in refrigerator for 1 hour.

Divide into 16 equal parts and shape into egg shape. Place in freezer for 30 minutes.

Dip pieces in melted chocolate and transfer to a rack for the chocolate to harden.

Serve cold.

 

 

Ferro Salad

                                                          

1 8.8 oz Bag of 10 minute Farro

1 can drained chick peas

1 can drained black beans

1 11oz can of yellow corn

1 bag of cooked shelled Edamame

4 spring onions sliced thin

1small green bell pepper diced

1 small red bell pepper diced

1 10 oz can of diced tomatoes

1 small bunch of Cilantro chopped

1small Jalapeno pepper seeds removed, and diced

Juice from 2 limes

2 teaspoons extra virgin olive oil  

1/2 teaspoon cumin

salt to taste

Mix all ingredients and place in refrigerator  for at least 2 hours

Avocado sliced on top if desired

Mystery Cake ( aka Tomato Soup Cake)

This is a very old recipe. It was often called Mystery cake because people turned their noses up when they found out it had Tomato soup in it. But it actually is a delicious moist spice type of cake. 

2 cups all-purpose flour

1 1/3 cups sugar

4 teaspoons baking powder

1 teaspoon baking soda

1 1/2 teaspoon ground all spice

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1 can Campbells condensed Tomato Soup

1/2 cup shortening

1/4 cup water

( optional: 1 cup raisins and or 1 cup walnuts to batter)

Preheat oven to 350 degrees. Grease and flour 2 8 inch round cake pans.

In a large bowl combine all ingredients. With a mixer at low speed, beat until well mixed. ( constantly scraping bowl with rubber spatula) At high speed beat for 4 minutes, occasionally scraping bowl. Pour into prepared pans.

Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire rack at least 10 minutes. 

Frost with vanilla cream cheese frosting.

Mac Burger Wraps

4 Lean Hamburger Patties

2 Slices of low fat American cheese cut in half

4 Large Lettuce Leaves, Romain, or Boston Bibb works well

1/4 cup dill pickle relish

1/4 cup thinly sliced red onion

2 thin slices of fresh tomato cut in half

Salt and Pepper to taste

Sauce:  In a bowl, mix the following.

1/4 Cup Dukes Mayonnaise

2 teaspoons sugar substitute (or sugar)

2 teaspoons no added sugar ketchup

2 teaspoons no sugar sweet relish

1 1/2 teaspoon white vinegar

1/8 teaspoon onion powder

pinch of salt 

Build your burger:

Season and grill or broil your beef patties, Cut each one in half.

place half of a piece of cheese on each.

Place a pair of halves of the burger on each lettuce leaf.

Top with dill pickle relish, sliced onion , tomato, and a dollop of the sauce. 

Wrap like a burrito, enjoy!

                                                                       

  

Crab & Shrimp Cakes

18 large raw shrimp shelled, cleaned, and chopped

8 ounces crab meat ( I used Phillips special crab meat) squeeze out excess liquid if any

1/4 cup egg beaters

1 T Dukes Mayo

1 teaspoon Old Bay seasoning ( low sodium)

1/4 teaspoon pepper

1 egg ( or equivalent of egg beaters) 

1/2 Cup Panko plain bread crumbs

Old bay to sprinkle on top

Cooking oil spray

                                         Peel and clean raw shrimp, then chop. Place in a mixing bowl. Add crab meat. Toss with fingers, then add remaining ingredients, mix well. Form into 6 equal balls, then flatten either on a platter, or cooking sheet.

Place them in the freezer for 15 minutes so they will hold shape when cooking.

In a nonstick fry pan, spray with cooking spray and heat pan. Cook until browned on one side then flip.

Continue cooking until shrimp are done. About 4-5 minutes on each side. Remove and place on a platter.

NOTE: You may bake in a non-stick baking pan at 375 for 17 to 20 minutes. I spray tops with cooking spray to encourage browning.  Cooking times vary due to ovens.

 

Special Sauce

 1/2 cup Walden Farms Amazin Mayonnaise 

1/4 cup plus 2 Tablespoons  of G. Hughes  Sugar free Sweet Thai Chili Sauce

1 teaspoon of Sriracha sauce

1/2  teaspoon of Sambal Oelek ground fresh Chili paste

1 packet of sweetener of choice. OR 2 teaspoons of Swerve Granulated Sugar substitute

Mix well and refrigerate at least 2 hours.

Calculated to 4 servings is  7 calories and 1 carb zero fat zero protein

This sauce is so good with fish, pork, chicken , and really good with wings.  

Guacamole-Spinach Dip

                                                                                 

1 package of dry guacamole dip mix

1 8 ounce container of soft cream cheese

1 10-oz package of frozen chipped spinach, thawed

1 large tomato, finely chopped

Combine guacamole mix and cream cheese, mixing well.

Squeeze all liquid from spinach. Add to cheese mixture. Add tomato. Mix well to combine. Put in refrigerator for at least 2 hours. Serve with tortilla chips.

  

Mock Bang Bang Shrimp, the low calorie, low carb addition

 

The other day I posted a recipe I use when making Bang Bang Shrimp ( copy Cat)

It looked so good, but it's just too many calories, carbs, and fat for us right now. We are an a weight loss journey and I often have to get very creative so that things do not get boring. So here is my low calorie, low fat, and low carb version. It was very good. I think I will add more spice next time because we do like it hot. This version is not too spicy, so don't be afraid to try it.

1 tablespoon plus 1 teaspoon of Kraft Avocado mayo 

1/2 cup, minus 1 table spoon of Walden Farms Mayonnaise.

1/4 cup G. Hughes Sugar free Sweet Thai Chili Sauce

1 teaspoon Sriracha sauce

20 large shrimp shelled and deveined

1/4 cup of half and half with half a teaspoon of vinegar in it. (Recipe calls for buttermilk and this will do the same)

2 heaping tablespoons of cornstarch 

2 spring onions chopped 

oil spray for frying

In a small bowl add mayo, chili sauce and Sriracha and stir. Set aside.

In a second bowl place the "buttermilk " you made and add cleaned shrimp coating all with the milk.  Remove from buttermilk and let excess drain away. You will be happy to see how much milk is left in the bowl, so you are not consuming all of it. 

Place corn starch in a zip lock bag and put shrimp in, shake coating with the cornstarch.

In a non stick fry pan medium heat, spray with cooking spray, heat pan and then add shrimp, turning as they brown. Watch them to be sure they are done. Usually a few minutes on each side. Because we did not use the heavy buttermilk, or the full amount of corn starch, these will not be as crispy as the ones at Restaurants.  When done, remove from pan coat in the Bang Bang sauce. You wont need all of the sauce. 

The flavor was great! As I said, you may want to add more heat. 

Serve

According to My Fitness Pal here is the breakdown:

For the entire recipe, 

Shrimp 119 calories

Cornstarch 90 calories

G. Hughes Sugar Free Thai Chili sauce 15 calories

Half and Half 59 calories 

*********************

Per Serving 176 Calories

Total fat 6.8

Net Carbs 13.9

Protein 12.1

Cheerio Snack Mix

 

This is the original box from 1940. Cheerios have been a breakfast staple for a long time. Perfect snack for toddlers, and it's a great ingredient in some fun snack mixes. 

1 cup packed brown sugar

1/2 cup margarine

1/4 cup light corn syrup

1/2 teaspoon of salt

1/2 teaspoon of baking soda

6 cups Cheerios

1 cup of your favorite salted nuts

1 cup of raisins

Grease 2 ( 13x9x2-inch) pans. Put brown sugar, margarine, corn syrup and salt in a 2 quart saucepan over medium heat, stirring constantly until bubbly around edges. Cook, uncovered for 2 minutes longer. Remove from heat and stir in baking soda until foamy and light colored. Pour over cereal, peanuts and raisins in a greased 4 quart bowl. Stir until mixture is totally coated. Spread evenly in the pan and bake at 250 degrees for about 15 minutes. Stir and let stand just until cool, about 10 minutes. Loosen with a metal spatula and let stand until firm, about 30 minutes. Break into bite size pieces. Makes about 10 cups.

   

Copy Cat Bang Bang Shrimp

 Ingredients:

1/2  cup Dukes Mayonnaise

1/4 cup Mae Ploy Chili Sauce

1/2 teaspoon Sriracha 

1 pound of large shrimp, shelled and deveined

1/2 cup buttermilk

3/4 cup cornstarch

oil for frying

Instructions:

In a small bowl, add mayo, chili sauce, and Sriracha and stir well. In a second bowl, add the shrimp and buttermilk and stir to coat all shrimp. Remove from buttermilk and let excess liquid drain away.

Coat shrimp with corn starch. In a heavy bottomed fry pan ( iron skillet works well) add 2-3 inches of oil for frying and heat to 375 degrees. Fry the shrimp until lightly browned. 1-2 minutes on each side.

Once fried, coat the shrimp with the sauce and serve immediately. Delish! My husband was shocked at how good these were. 

Bread Pudding

 

Mom used to make the best bread pudding! Daddy loved it with a little cream over top while it was hot. My sister and I just loved it anyway we could get it!

2 Cups whole milk

1/4 cup butter

2/3 cup sugar

3 Eggs

2 teaspoons cinnamon

a pinch of nutmeg

1 teaspoon vanilla

4  cups bread, torn into small pieces including crust

1/2 cup raisins( optional )

In a medium saucepan, over medium heat, warm the milk util film forms over top. Combine butter and milk, stirring until better is melted. Cool to lukewarm.

Combine sugar, eggs cinnamon, nutmeg, and vanilla. Beat with electric hand mixer at medium, for 1 minute. Slowly add milk mixture to it.

Place bread in a lightly greased 1 1/2 quart casserole. Sprinkle raisins if desired over top. Pour batter on top of bread.

Let it sit for 5 minutes before putting in the oven at 350 degrees for 45-50 minutes or until set.  Serve warm with a little heavy cream, or whipped cream, vanilla syrup, or pancake syrup. Or just enjoy alone.

                                                  

Grape Jelly Meatballs

 
Nothing could be more simple!

In a saucepan place jelly and chili sauce and heat until you can blend them together.

Place meatballs in your crock pot( no need to thaw, they are pre-coo

ked) and pour jelly/hot sauce mixture on top, and stir to mix making sure meatballs are covered in sauce.

Cook on low 4 hours, or high for 2 hours then turn to warm setting and serve right from your crock pot. This is a favorite for showers, pot lucks, church suppers, and game day.  

Cheesy Ham and Potato Bake

 

32 oz package of frozen diced potatoes, thawed

1 cup shredded Colby Jack cheese

1 1/2 cups cubed ham

1 can cream of mushroom soup

1 can cream of potato soup

1/2 cup sour cream

1/2 cup of Dukes Mayonnaise

1 1/2 cup of cornflakes

1/4 to 1/2 cup melted butter

1/2 cup grated Parmesans Cheese

Combine  first 7 ingredients in a buttered 13 x 9 inch baking dish. Set aside. Toss remaining ingredients together and sprinkle over potato mixture. Bake at 350 for 30-40 minutes.

One of my favorite quick dishes! 

Butter Cream Easter Eggs

 4 pounds of confectioners sugar

3 egg whites

1/2 pound sweet butter

1 teaspoon vanilla

2 Tablespoons heavy cream

pinch of salt

1 pound semi-sweet chocolate ( melted)

                                                     

Mix butter, salt, egg whites and some of the sugar. Add vanilla and cream, then remainder of the sugar. Work with hands. If too stiff add a little more cream. Mold into egg shapes the size you prefer and dip in melted chocolate. if you like to add decorations like sprinkles, etc to this now.  Refrigerate to set chocolate