Coconut Shrimp
6 large shrimp, tail on, peeled, and deveined
2 cups oil
1 teaspoon Creole spice
1/4 cup flour
1 egg, beaten with 2 tablespoons water
1 cup coconut flakes
For the sauce:
1 tablespoon honey
2 tablespoons Creole mustard
In a deep fat fryer or heavy sauce pan heat oil until a deep fry
thermometer registers 360F. Season shrimp with Creole spice. Holding the
tail of the shrimp, dredge each shrimp in the flour, shake off the
excess and then dip into the egg mixture. Be sure to completely coat the
shrimp with the egg mixture. Allow the excess egg to drip off the
shrimp. Then dredge the shrimp into the coconut, pressing the coconut
securely onto the shrimp. Place the shrimp into the fryer or heavy
sauté pan, turning as they begin to brown. Remove shrimp when brown on
All sides. Drain on paper towels and place on a serving platter. To make
the sauce, in a small bowl mix together the honey and the mustard
Serve with the shrimp. Yield: 2 servings.
Crockpot Lasagna
3 cups cottage cheese
2 eggs
2 teaspoon dried parsley
8 to 10 lasagna noodles, UNCOOKED
Spaghetti sauce, see recipe below
3 to 4 cup mozzarella cheese
Spray a large 5 to 6 quart Crockpot with a non stick spray such as Pam.
In a small bowl combine cottage cheese, eggs and parsley, set aside. Put
a layer of lasagna noodle on the bottom of the Crockpot. Breaking them
if needed to fit. Spoon 1/3 of the sauce over the noodles. Then spoon
1/3 of the cottage cheese and 1/3 of the mozzarella cheese over this.
Repeat layers 2 more times. Cook on low for 5 to 6 hours. Before
serving, turn off Crockpot and remove lid and let it sit for a bit to
cool down and firm it up for serving.
Spaghetti Sauce
1 lb. Hamburger
1 small to medium onion, chopped
1 green or red pepper, chopped
4 to 5 large mushrooms or small ones, chopped
2, 14 oz., caned diced tomatoes
1, 8 oz., can tomato sauce
1, 6 oz., can tomato paste
1½ tablespoon Italian seasonings
2 teaspoon salt or to taste
1 tablespoons juice crystals
Small amount of water to thin sauce
In a large frying pan or sauce pan cook hamburger, onions, peppers and
mushrooms until meat is no longer pink and veggies are tender. In a
blender puree diced tomatoes and add to hamburger/veggie mix. Add the
tomato sauce and paste, Italian seasonings, salt and cane juice
crystals. You can thin out the sauce with a little bit of water, you
want it a little thinner than normally because the lasagna noodles will
absorb the liquid. Use the sauce in the above Crockpot Lasagna recipe.
Jalapeno Cheese Soup
6 cups chicken broth
8 celery stalks
2 cups onion
3/4 teaspoons garlic salt
1/4 teaspoon white pepper
2 pounds Velveeta cheese
1 cup diced jalapeno peppers
Sour cream
Flour tortillas
Dice celery stalks, onions and jalapenos. Cut Velveeta into cubes. In a
large saucepan place the chicken broth, celery, onions, garlic salt and
white pepper. Cook over high heat for 10 minutes, or until the
Mixture reduces and thickens slightly. In a blender or food processor
place the broth and the cheese. Puree them together until the mixture is
smooth. Return the pureed mixture to the saucepan and simmer it for 5
minutes. Add the diced peppers and mix them in well. Serve with a dollop
of sour cream and warm flour tortillas.
Cheddar Potatoes
1 can evaporated Milk
2 cans cheddar cheese soup
2 pounds frozen hash browns
Place the hash browns in crock pot. Sprinkle with salt and pepper to
taste.
Mix the evaporated milk and soup together and pour over hash browns.
Cook
On low for 6 hours. Add onions or onion flakes, if you wish
Ham and Hash Browns
1 Package Frozen Hash Brown Potatoes - (lg Pkg)
1 Can Mushroom Soup
2 Cups Sharp Cheddar Cheese
1 Can Cheddar Cheese Soup
1 Package Frozen Peas (10 oz)
1 Cup Milk
1 Can Ham or Spam - (12 to 16 Oz), diced
Mix all ingredients in a slow cooker and season to taste. Cover and cook
on
HIGH 4 hours or LOW 8 hours.
Crock Pot Hash Brown Casserole
2 pound. Pkg. Frozen hash brown potatoes (partially thawed)
2 (10 ounce) cans cheddar cheese soup
1 (13 ounce) can evaporated milk
* 1 can French fried onion rings
Salt and pepper
Combine above ingredient and pour into greased crock pot and salt and
pepper. Cover and cook on low for 8 to 9 hours or high for 4 hours.
*Sprinkle other 1/2 onion rings of top before serving
French Cream Cake
1 c. Dairy sour cream
1 c. Heavy cream
3/4 c. Superfine granulated sugar
1 envelope unflavored gelatin
1/4 c. Water
1 (8 oz.) pkg. Cream cheese
1/2 tsp. Vanilla
Brush 4 cup mold lightly with vegetable oil. Combine sour cream and
heavy cream in medium saucepan. Beat in sugar; place on very low heat to
warm. Sprinkle gelatin over water in cup to soften. Place cup in
saucepan with hot water to dissolve and liquify. Stir into warm cream
mixture and remove from heat. Beat cream cheese until soft in medium
size bowl. Stir in the cream mixture gradually with vanilla, blending
thoroughly. Pour into prepared mold. Refrigerate 4 hours or until firm.
To unmold, dip mold into hot water for about 10 minutes. Then invert and
shake cream gently onto serving plate. Return to refrigerator until
ready
Cheesecake Recipe - Chocolate Chip Cheesecake
Ingredients:
1 cup Chocolate Wafer Crumbs
24 oz Cream Cheese, Softened
3 tbsp. Butter, Melted
3/4 cup Sugar
3 ea Large Eggs
1/4 cup Unbleached All-Purpose Flour
1/2 cup Sour Cream
1 cup Mini Semi-sweet Chocolate Chips
1 tsp Vanilla
Directions:
1. Combine crumbs and butter, press onto bottom of 9-inch springform
pan.
2. Bake at 350F for 10 minutes.
3. Combine sugar, cream cheese, and flour, mixing at medium speed with
an electric mixer until well blended. Add eggs, one at a time, mixing
well after each addition. Blend in sour cream
And vanilla. Stir in chocolate chips and pour into crust.
4. Bake at 350F for 55 minutes. Loosen cake from rim of pan with a
knife; cool before removing rim of pan.
5. Refrigerate for 6 hours before serving. To serve. Serve with fresh
sliced berries.
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I'm in my own little world, but thats ok everybody knows me here
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