THAI COCONUT SHRIMP CURRY

 SHRIMP:

1 pound shrimp, peeled and deveined
1 teaspoon low sodium soy sauce
1/2 teaspoon red pepper flakes
1/2 teaspoon turmeric
1 teaspoon garlic powder
1/4 teaspoon white pepper

 
COCONUT CURRY:

1 Tablespoon vegetable oil
1 Tablespoon unsalted butter
1 bell pepper, sliced
4 garlic cloves, grated
1 Tablespoon freshly grated ginger
1 shallot, finely chopped
1/2 cup chicken or vegetable broth
3 Tablespoons mild red curry paste
2 teaspoons brown sugar
1/2 teaspoon turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon white pepper
2 Tablespoons low sodium soy sauce
1 Tablespoon fish sauce
1 can (14 oz.) coconut milk, full fat
Juice from 1/2 lime
1 teaspoon sriracha, optional
Handful of torn Thai basil
Toppings: scallions, cilantro, fried onions, chili pepper

1.    Get all the prep done before you start cooking.  Add shrimp, soy sauce, red pepper flakes, turmeric, garlic powder and white pepper to a bowl. Stir to combine, set aside.

2.    Grate the ginger and garlic cloves.  Finely chop the shallot and slice the bell pepper.

3.    Heat oil and butter in a large skillet over high.  Place shrimp in a single layer.  Sear, 1 minutes per side.  Remove from skillet.

4.    In the same skillet, add bell pepper.  Sauté for 5 minutes, or until it starts to soften.  Add garlic, ginger and shallot.  Cook until soft and fragrant, about 2 minutes.  Deglaze with chicken broth, simmer for 2 minutes while stirring and scraping up the bottom of the skillet with a wooden spoon.

5.    Stir in red curry paste.  Add brown sugar, turmeric, cumin, coriander, white pepper, soy sauce, and fish sauce.  Cook for 1 minute, stir frequently.  Pour in coconut milk and bring to a boil.  Simmer for 5 minutes or until the sauce starts to thicken.

6.    Add lime juice, sriracha and Thai basil.  Stir to combine.  Toss in shrimp, simmer for no longer than 1 minute.  Top with cilantro leaves, fried onions and chili pepper.  Serve with a crunchy cucumber salad and steamed rice.

SNICKERDOODLES

1 cup butter
1 ½ cups sugar
2 large eggs
2 ¾ cups flour
2 tsp. cream of tartar
1 tsp. baking soda
¼ tsp. salt
3 Tbsp. sugar
1 Tbsp. cinnamon

Preheat oven to 350°.

Mix butter, 1½ cups sugar and eggs thoroughly in a large bowl.

Combine flour, cream of tartar, baking soda, and salt in a separate bowl.

Blend dry ingredients into butter mixture.

Chill dough, and chill an ungreased cookie sheet for about 10-15 minutes in the fridge.***

Meanwhile, mix 3 Tbsp. sugar and 1 Tbsp. cinnamon in a small bowl.

Scoop 1-inch balls of dough into the sugar/cinnamon mixture. Coat by gently rolling balls in the mixture.

Place on chilled ungreased cookie sheet, and bake for 10 minutes.Remove from pan after 1 minute.

***I chilled 2 cookie sheets. One would always be in the fridge chilling while the other was baking. Make sure dough stays chilled as well.

PEANUT BUTTER BROWNIE COOKIES

1 box (19.5 oz.) fudge brownie mix

1/4 cup butter, melted

4 oz. cream cheese, softened

1 egg

1 cup powdered sugar

1 cup creamy peanut butter

1/2 container chocolate fudge frosting

Heat oven to 350º.  In medium bowl, beat brownie mix, melted butter, cream cheese and egg 50 strokes with spoon until well blended (dough will be sticky).

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets, 2 inches apart to make 24 cookies.  Smooth edge of each to form round cookie.

In small bowl, mix powdered sugar and peanut butter with spoon until mixture forms a ball.  With hands, roll rounded teaspoonfuls into 24 balls.  Lightly press 1 ball into center of each ball of dough.

Bake 10 to 14 minutes or until edges are set.  Cool cookies on cookie sheets at least 30 minutes.  Remove cooled cookies from cookie sheets.  Spread thin layer of frosting over peanut butter portion of each cookie.

BANANA BARS

1/2 cup butter/margarine, softened

2 cups sugar

3 eggs

1 1/2 cups mashed ripe bananas

1 tsp. vanilla extract

2 cups flour

1 tsp. baking soda

1 tsp. salt

Frosting:

1/2 cup butter/margarine, softened

1 (8 oz.) pkg. cream cheese, softened

4 cups powdered sugar

2 tsp. vanilla extract

In a mixing bowl, cream together butter and sugar.  Beat in eggs, bananas, and vanilla.  In a smaller bowl, combine flour, soda, and salt; add to creamed mixture and mix well.  Pour into a greased 15x10x1 inch baking pan.  Bake at 350º for 25 minutes.

Frosting:  Cream butter and cream cheese in a mixing bowl.  Gradually add powdered sugar and vanilla; beat well.  Spread over bars.

GINGERBREAD CRUMB CAKE

2 cups flour

1 1/3 cups sugar

1 tsp. ground ginger

1 tsp. cinnamon

1/2 tsp. ground nutmeg

1/4 tsp. salt

1/4 tsp. ground cloves

1/2 cup margarine or butter, cut into pieces

1 tsp. baking soda

1 tsp. baking powder

1 cup buttermilk

2-4 Tbsp. molasses

2 eggs

1 Tbsp. water

Preheat oven to 350°.

Lightly spoon flour into dry measuring cup and level with a knife.  In a bowl, combine flour, sugar, ginger, cinnamon, nutmeg, salt, and cloves and cut in margarine with a pastry blender until mixture resembles coarse meal.  Reserve 1 cup flour mixture; set aside.

Combine the remaining flour mixture, baking soda, and baking powder.  Add the buttermilk, molasses, and eggs to flour mixture.

Beat at medium speed until blended.  Spoon into a greased 9 x 13-inch pan.  Combine reserved 1 cup flour mixture and water; stir with a fork.  Sprinkle over batter.

Bake at 350° for 30 minutes.  Cool on a wire rack.

GARLIC DINNER ROLLS

BREAD MACHINE

1 cup warm water (105º to 115º)

3 cups bread flour

1/3 cup nonfat dry milk

3 Tbsp. sugar

1 tsp. salt

1 tsp. garlic powder

3 Tbsp. butter or margarine, softened

2 1/4 tsp. active dry yeast

1 large egg white

2 Tbsp. water

Place ingredients, except last two (egg white & water) in bread machine pan in order suggested by manufacturer.  Set machine on Dough cycle, press Start.

Grease muffin tin lightly.  Remove dough from machine when cycle is finished.  On lightly floured surface, divide into twelve equal pieces; shape into balls.  Place in prepared tin.  Cover with a damp cloth, allow to rise in warm place for about 45 minutes or until double in size.

Preheat oven to 350º.  Combine egg white and water in a small bowl, lightly brush over top of rolls.  Bake for 15 minutes or until light golden brown.  Serve warm.

BASIL GARLIC BREAD

BREAD MACHINE

2/3 cup warm milk (70º to 80º)

1/4 cup warm water (70º to 80º)

1/4 cup warm sour cream (70º to 80º)

1 1/2 tsp. sugar

1 Tbsp. butter, softened

1 Tbsp. grated Parmesan cheese

1 tsp. salt

1/2 tsp. minced garlic

1/2 tsp. dried basil

1/2 tsp. garlic powder

3 cups bread flour

2 1/4 tsp. active dry yeast

In a bread machine pan, place all ingredients in order suggested by manufacturer.  Select basic bread setting.  Choose crust color and loaf size if available.

Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

RASPBERRY HONEY BUTTER

1 cup butter

1 cup honey

1/4 to 1/2 cup seedless raspberry preserves

Combine all ingredients into blender.  Blend until smooth.  Store in squeezable containers in the refrigerator.

RASPBERRY OATMEAL BARS

1 pkg. (18¼ oz.) yellow cake mix

2 1/2 cups quick oats

3/4 cup butter, melted

1 jar (12 oz.) seedless raspberry preserves

1 Tbsp. water

In a large bowl, combine the dry cake mix, oats and butter until crumbly.  Press 3 cups of the crumb mixture into a greased 9 x 13 in. baking pan.  Bake at 350º for 10 minutes.  Cool on a wire rack for 5 minutes.

In a small bowl, stir the preserves and water until blended.  Spread over the crust.  Sprinkle with the remaining crumb mixture.  Bake for 25-28 minutes or until lightly browned.  Cool on a wire rack.  Cut into bars.

MACARONI & CORN CASSEROLE

1 cup uncooked macaroni

1 can whole kernel corn, undrained

1 can cream style corn

1 cup Velveeta cheese

1 stick butter

Grease casserole dish.  Mix all ingredients together and place in dish.  Cover and bake at 350º for 1 hour.  Uncover and bake for 5 minutes more or until top is light golden brown.

BAKED CORN CASSEROLE

1/2 cup butter, melted

2 eggs, beaten

1/4 cup sugar

1 cup sour cream

1 can whole kernel corn, undrained

1 can cream style corn

1 box Jiffy corn muffin mix

Mix above ingredients.  Put in greased 9 x 13 baking dish.  Bake at 350º for 50-60 minutes or until set and golden brown on top.

ARLENE'S SPAGHETTI LASAGNE

8 oz. uncooked spaghetti or other thin pasta

1 clove garlic, finely chopped

1 Tbsp. butter

2 lbs. lean ground beef

1 tsp. sugar

salt and pepper

2 cans (8 oz. each) tomato sauce

1 can (6 oz.) tomato paste

1 (3 oz.) pkg. cream cheese, softened

1 cup sour cream

6 green onions, chopped

1/4 cup grated Parmesan cheese

Boil spaghetti in large saucepan of salted boiling water until almost tender.  Drain and reserve.

Heat butter in large skillet over medium heat.  Add garlic; cook and stir 1 minute.  Add ground beef and sugar; season with salt and pepper.  Cook and stir until beef is no longer pink; drain fat.  Add tomato sauce and tomato paste; simmer 20 minutes, stirring occasionally.

Meanwhile, blend cream cheese and sour cream in medium bowl until smooth.  Add green onions and mix well.

Spread a little meat sauce in 2-quart casserole dish to prevent noodles from sticking.  Layer 1/2 of spaghetti, 1/2 of sour cream mixture and 1/2 of meat mixture.  Repeat layers.  Sprinkle on Parmesan cheese.  Bake at 350° for 35 minutes or until heated through.

*** This casserole can be frozen and baked later, however, thaw it in the refrigerator overnight and let it come to room temperature before baking.

PINTO BEAN FUDGE

1 cup cooked soft pinto beans (drained & mashed)

1/4 cup milk                             

1 Tbsp. vanilla

6 oz. unsweetened chocolate            

6 Tbsp. butter or margarine

2 lbs. powdered sugar            

Nuts/coconut (optional)

In a large bowl stir beans and milk together, adding enough milk to resemble mashed potatoes; stir in vanilla.

Melt chocolate and butter or margarine and stir into bean mixture.  Gradually stir in powdered sugar. Knead with hands or stir until well blended.

Spread into lightly greased 9-inch baking dish or form into two 1 1/2 inch rolls.  Chill 1-2 hours.

REESES

1 pkg. graham crackers, crushed     

1 cube butter or margarine

1 cup peanut butter                

2 1/2 cups powdered sugar

Combine all ingredients.  Press into a 9 x 13 pan.

Melt a 12-ounce package of chocolate chips and spread over top.  Let set.

HELEN'S ORANGE BALLS

1 lb. powdered sugar

1 (11 oz.) box vanilla wafers, ground up

1/2 cup butter, melted

1 cup chopped pecans

1 (6 oz.) frozen orange juice, thawed

Mix all together and form balls.  Roll in coconut flakes.  Freeze.  Thaw slightly before serving.  Can be re-frozen.

MICROWAVE PEANUT BRITTLE

1 cup sugar

1/2 cup light corn syrup

1 pinch salt (optional)

1 1/2 cups dry roasted peanuts

1 Tbsp. butter

1 tsp. vanilla

1 tsp. baking soda

Grease a baking sheet and set aside.  In a glass bowl combine, sugar, corn syrup, and salt.  Cook in microwave for 6 to 7 minutes on High (700 W); Mixture should be bubbly.  Stir in butter, vanilla, and peanuts; cook 2 to 3 minutes longer.

Quickly stir in baking soda, just until mixture is foamy.  Pour immediately onto greased baking sheet.  Let cool 15 minutes or until set.  Break into pieces and store in airtight container.

*** Place baking sheet in 200° oven while peanut brittle is baking and remove just before pouring.  This will give you a little more work time to spread the peanut brittle to the thickness you like.

MINT FROSTING

2 cups powdered sugar                     

1/2 cup butter, softened                       

1 Tbsp. water

3/4 tsp. mint extract

3 drops green food coloring

Cream together sugar, butter, water, extract and food coloring until smooth.

CHOCOLATE BUTTERCREAM FROSTING

3 cups powdered sugar

1/3 cup stick margarine or butter, softened

2 tsp. vanilla

3 oz. unsweetened baking chocolate, melted & cooled

2 to 3 Tbsp. milk

Mix all ingredients except milk in medium bowl.  Stir in milk until smooth and spreadable.  Frosts one 9 x 13 inch cake generously or fills and frosts one 8- or 9-inch two layer cake.

CREAMY COCOA BUTTERCREAM FROSTING:

            Substitute 1/3 cup baking cocoa for the chocolate.

WHITE CHOCOLATE BUTTERCREAM FROSTING:

            Substitute 3/4 cup (3 oz.) white baking chips, melted and cooled, for the chocolate.

CINNABON CINNAMON ROLL FROSTING

4 oz. cream cheese, softened

1/4 cup butter, softened

2 1/2  – 3 cups powdered sugar

2 tsp. vanilla

1 1/2 tsp. milk

Cream ingredients together until desired consistency.

PUMPKIN CREAM CHEESE FROSTING

1 Tbsp. butter, softened

2 oz. cream cheese, softened

1 1/2 Tbsp. pumpkin

1/4 tsp. cinnamon

pinch of salt

2 cups powdered sugar

Mix all ingredients and spread over cooled cookies or cake.