Friday, March 30, 2012

Asian Pasta with Shrimp

This recipe comes from Woman's World and is one of their 6 Ingredient Suppers.  It's simple and delicious and is great for a weeknight meal.  I substituted the sugar snap peas for broccoli since that was what I had on hand at the time.  I don't know if any of you have an Aldi's near you but if you do you might want to try their shrimp.  I buy a large bag of frozen uncooked, cleaned shrimp with tail on.  They are always good.  And reasonable.  You can't beat their prices and their products are of high quality. 

Enjoy and hope everyone has a great weekend!

8 oz. linguine pasta
8 oz. sugar snap peas, 2 cups (I used broccoli)
1 1/4 lbs. extra large shrimp, peeled, deveined
1/8 tsp crushed red pepper flakes
3/4 cup light Asian toasted sesame dressing (I used Kraft)
1/4 cup fresh cilantto

Cook pasta according to package directions, adding snap peas during the last 2 minutes of cooking time.  Drain, reserving 1/4 cup cooking water.  In large nonstick skillet, heat 2 Tbs oil (I used olive oil) over medium-high heat.  Add shrimp; cook, stirring, until opaque, 4 minutes.  Reduce heat to low.  Add pepper flakes, dressing, 1/4 tsp. salt and reserved pasta, snap peas and cooking water.  Cook, stirring, until heated through, 1 minute.  Remove from heat.  Stir in cilantro.

Friday, March 23, 2012

Creme de Menthe Grasshopper Pie

This is the dessert that I made for St. Patrick's day.  Since the weather has been so warm here lately I just have summer on my mind and what a great pie for summer this is!  So cold, tasty and delicious! Certainly not a dessert for just St. Patrick's day.  This is one pie that I've always had in the back of my mind to make and finally have gotten around to it.  I have to say that with buying the booze for this it can become costly.  I don't normally have Creme de Menthe and Creme de Cacao around the house and I now have 2 large bottles sitting here.  I am going to have to find ways to incorporate them into other recipes. I don't think that will be a problem though.  My husband picked up a large container of vanilla ice cream earlier in the week and has really enjoyed having it with some creme de menthe over the top.  Me? I don't really drink alcohol much but I have to tell you that this is good and can be addicting.  It doesn't hurt either if you love anything with mint like I do!

This recipes comes Simply Recipes

20 chocolate sandwich cookies
5 tbsp butter, melted
3/4 cup hot milk
24 large marshmallows
3 tablespoons creme de  menthe
2 tablespoons creme de cacao
1 cup whipping creme, whipped
2 drops green food dye (optional)

Preheat oven to 425 degrees F.  In a bowl (I used a food processor) mix crushed chocolate sandwich cookies and butter.  Pat into bottom and sides of 10 inch pie dish. (I used 9 inch pie dish).  Bake in oven for 5 to 10 minutes; remove from oven and cool completely.  Once cooled, place in freezer to chill.
In medium saucepan , melt the marshmallows in milk over medium heat.  Remove from heat and cool.  Add creme de menthe and creme de cacao and mix well.  Add a drop or two of green food dye if desired.  Fold in whipped cream.  Pour into chilled pie shell.  Freeze for 3 to 4 hours.
Serve with a dollop of whipped cream.

Tuesday, March 13, 2012

Butterscotch Pudding Cake

This recipe comes courtesy of Sandra Lee.  I don't care for many of her recipes but this one I do enjoy.  Delicious and easy.  I would imagine you could play around with the pudding mix and chips and substitute different flavors.  Very simple and kid friendly!

We are having great weather here lately. It is going to be 78 today and hitting 80 the next two days.  I think we will all be spoiled by this weather and not want it to cool down at all.  I know that I would love it to stay like this.  The older I get, the warmer I like it!

2 cups milk
1 box (3.4-ounce) instant butterscotch pudding and pie filling mix
1 box (18.25-ounce) German chocolate cake mix
1 cup water
1/2 cup vegetable oil
3 eggs
1 1/2 cups butterscotch chips
1/4 cup shredded carrot
Vanillla ice cream or whipped cream frosting  (1 cup heavy cream whipped till stiff peaks form)

Preheat oven to 350 degrees F.  Spray a 9x13-inch glass baking dish with cooking spray; set aside.

In a large bowl, whisk together milk and pudding mix for 2 minutes; let stand for 3 minutes until thick.

In a large bowl, beat cake mix, water, oil and eggs with an electric mixer on low speed for 30 seconds.  Scrape down sides of bowl; beat for 2 minutes on medium speed.  Stir in butterscotch chips and carrot.  Pour batter into prepared dish.  Pour pudding over batter; spread evenly.

Bake in preheated oven for 35 to 40 minutes or until cake tester inserted in center comes out clean.  Serve cake warm with ice cream or cool completely and frost with a whipped cream frosting.