Honey Butter Shrimp

Honey butter shrimp
inspired by playswithfood.com
Ingredients
2 pounds shrimp peeled and deveined
1/4 cup butter
1/2 cup honey
1/2 tsp seasoned salt (optional)

Melt butter in saute pan and stir in honey. When hot and bubbly reduce heat to Medium/ medium high and add shrimp. Cook 1.5-3 minutes on each side or until shrimp are pink and opaque, stirring frequently. I usually do 1 lb of shrimp at a time so that they can be in a single layer in the saute pan. Serve plain, over asparagus, or in a taco with mango salsa. YUM!

Dr Pepper Chicken

I found the original recipe on thirtyhandmadedays.com. I wanted more sauce and smaller pieces of chicken, so I made some adaptations. The family loved it! I served it with rice. When the chicken and rice were gone, I found a child eating a bowl of the sauce... I used the following: 1 cup ketchup 1 cup Sweet Baby Rays BBQ sauce 1 cup plus a tablespoon or two of Caffeine free Dr Pepper Mix these ingredients together and set aside. I used 4 very large boneless skinless chicken breasts, cut into 4 pieces each. I did this because the little kids east just a bit, but I'm glad I did, because the flavor soaked in everywhere. Spray a 9x13 pan with pan spray, lay chicken in pan and pour sauce over the top making sure it coats all the pieces. Next sprinkle 1/4 cup of brown sugar over the top of the chicken and the sauce. Bake, uncovered at 350* for 45-60 minutes until the chicken reaches an internal temperature of 165*. I think I will try marinating the chicken in the sauce next time before grilling on the BBQ. While the chicken cooks, I will boil the sauce to reduce and heat to 165*, then serve over the chicken. Yum!

Easiest Caramel Corn Ever!

It must be fall, because I am seeing more and more recipes for Caramel Corn. I've looked over a few and decided I needed EASY. This is what I came up with. Super Easy Popcorn, popped. I used my HUGE 14" Ikea bowl filled about 3/4 full, probably 30 cups of popcorn; I think I popped 4 batches. If you dont want that much popcorn, definitely cut down the carmel sauce. The sauce was perfect for that much popcorn 1 cup packed brown Sugar 1 cube (1/2 c) Butter (the real deal) 1 cup Karo Syrup or other corn syrup 1 14 oz can Sweetened Condensed milk Cut butter in to 4-6 chunks,it just helps it melt more easily. Put all ingredients in a sauce pan and heat over medium to med-high heat. Stir often, even constantly depending on your stove, and be careful or it WILL scorch. Melt all ingredients together. Just as it begins to boil remove from heat and pour over the popcorn. Don't bring to a full boil. Stir, Stir, Stir the popcorn. This is a great two-person job! Coat the popcorn, being sure to bring the popcorn up from the bottom of the pan to be coated. When all is well coated, let cool a few minutes (if you can wait) and enjoy!. I love this Caramel sauce because it stays very soft. It is a bit sticky, but that is one of the joys of Caramel Corn- licking your fingers!

Lemon Frosting

Added 1 tsp lemon flavoring to my Favorite Frosting in place of the vanilla. good, but a little weak, wish I'd have put in a bit more or some lemon oil... will try next time!

chocolate frosting

I added about 2/3 cup cocoa to the cream cheese mixture of my Favorite Frosting (July 2010) DELISH!!!! Perfect for frosting chocolate cupcakes

favorite frosting

I made this frosting last week and it is definitely my favorite frosting EVER!
I used regular vanilla, because I was coloring the frosting blue, but I will definitely try clear vanilla, Mexican vanilla, and maybe some other flavors -like orange on lemon cupcakes or something. I'll try to keep you posted on how these work!

1 1/2 cups heavy whipping cream, whipped very stiff- just before the butter stage
Hint: Chill the mixer and beaters in the freezer for 15-20 minutes before mixing to help the cream hold up

Mix separately:
8 oz cream cheese
1 3/4 c powdered sugar
1 tsp vanilla
1/8 tsp salt

When cream cheese mixture is well mixed and creamy, fold into the whipped cream. if using color add it at this point. Use paste frosting, or add a bit more sugar if using drops as this is a very lightweight frosting. It can now be spread, or I put it into a gallon size freezer bag, cut out the corner and piped it in circles onto cupcakes.
SO Delicious!!!

pink lemonade pie

One of my FAVORITE summer treats, and so easy too!

Makes a 9x13 pan

Graham cracker crust:
1 pkg graham crackers
4-6 TBSP melted butter
1-2 TBSP sugar

Smash graham crackers into crumbs. Add melted butter and sugar to taste and texture desired. Press into bottom of 9x13" pan.

Filling:
1/2 gallon regular vanilla ice cream
8 oz Minute Maid frozen pink lemonade concentrate (I like Minute Maid because it is a stronger concentrate [4 1/3:1 as opposed to the regular 3:1] so you can use less and the pie stays creamy , but the flavor is still strong)

Let ice cream soften slightly and pink lemonade concentrate defrost but still be cold. Mix together in large mixing bowl. Add pink food coloring if desired to reach desired color. Gently scoop over graham cracker crust and smooth out, pressing into all corners. cover and re- freeze until ready to serve.

This is beautiful on a plate with raspberry syrup swirled underneath the pie or with a mint sprig and a few raspberries on top.

Enjoy!