Lemon Butter Baked Shrimp












































1 lb. raw shrimp, cleaned, peeled and deveined
8 Tbs. butter (1 stick), melted
3 cloves garlic, minced (my addition)
1 packet of Good Seasons Italian all natural seasoning
1 1/2 lemon, sliced into circles
1 Tbs. dried parsley leaves
1 tsp. black pepper, ground

How to make it :

Preheat the oven to 350 degrees F.
In a small bowl, mix the melted butter with minced garlic, and pour into a 9×111 inch glass casserole dish, spreading it all over the bottom of the dish.
Arrange the lemon slices on top of butter, forming a single layer.
Arrange the cleaned and deveined shrimp on top of the lemon slices.
Sprinkle the Italian Seasoning over the shrimp.
Sprinkle the parsley flakes and pepper on top of that.
Bake uncovered in the preheated oven for 15 minutes.

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Chicken and Broccoli Stir Fry






































2 cups broccoli flowerets
1 pound boneless skinless chicken breast, cut into 1-inch pieces
2 teaspoons cornstarch
2 teaspoons finely chopped ginger
1 cup chicken broth
2 garlic cloves, finely chopped
3 tablespoons soy sauce
2 teaspoons sugar

How to make it :

Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add chicken, garlic and ginger. Fry 2 to 3 minutes or until chicken is brown.
Add 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring twice.
Add broccoli. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and broccoli are crisp-tender.
Mix cornstarch with remaining 1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened.

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Catch A Husband Cake






































Ingredients

For the Cake:
1 can condensed milk
1 can evaporated milk
1 cup coconut milk
500 grams flour (2½ cups)
1/2 cup sugar
3 large whole eggs
3 tablespoons margarine

For the Icing:
1 cup coconut milk
2 tablespoons sugar
1 cup shredded coconut

How to make it

For the Cake:
Blend all ingredients for cake in a blender.
Place in a greased and floured Bundt pan.
Bake at 350ºF until golden brown, 30 to 60 minutes depending on the oven.
Insert a toothpick to check doneness. If it comes out clean, remove cake from oven.

For the Icing:
Put the coconut milk, sugar and grated coconut in a saucepan, stirring occasionally. Bring to a boil, let it cool a bit, then pour over hot cake. The icing mixture will look like condensed milk when done.

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Funeral Potatoes







































1 (32 oz) bag frozen hash browns (the chunky kind, not the shredded kind, I think they’re called “Southern style”)
2 (10 3/4 oz) cans condensed cream of chicken soup
2 cups sour cream
1 cup grated cheddar cheese
1/2 cup butter, melted
2 cups crushed corn flakes (I have had these with crushed up crackers on top too)
2 tablespoons butter, melted

How to make it
Preheat oven to 350.  Put hash browns into a greased 9 x 13″ pan.  Combine soup, sour cream, cheese and 1/2 cup melted butter.  Gently blend into hash browns.  Combine corn flakes and 2 tablespoons melted butter.  Sprinkle on top of potatoes.  Bake for 30 minutes or until heated through.

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Granny’s Old Fashioned Butter Cake with Butter Cream Frosting










































3 cup all purpose flour
1 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1 cup butter
2 cup sugar
4 eggs
1 cup buttermilk or cream
2 tsp vanilla extract
Butter cream frosting, see below

How to make it :

Preheat oven to 350 degrees F. Grease and flour 9x13 baking or bundt pan. 
Sift together flour, baking powder, baking soda, and salt, set aside. Cream together butter, sugar; mix in eggs and vanilla. Blend in butter milk alternately with flour mixture into creamed mixture. Pour in prepared pan and bake for about an hour. Removed from oven…let cool. 

Butter Cream Frosting 

1 cup butter, soft 
1/2 cup milk or cream 
2 tsp vanilla extract 
5 cups powdered sugar

Cream butter and vanilla until smooth. Add sugar, alternating with milk a little at a time; blend well until desired consistency. 

Variation: Use ½ cup butter and ½ cup shortening in place of 1 cup of butter.


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Mexican Restaurant Style White Cheese (Queso) Dip














































1 pound white, deli-sliced American cheese
⅔ cup of milk or half-and-half
3-4 tablespoons of canned, chopped green chiles or jalepenos
1 teaspoon cumin
1 teaspoon chipotle powder (optional)

How to make it :

If using a slow cooker, turn on to the lowest setting. Dump everything in, heat and stir until thickened.
If using a double boiler, heat the milk, chopped chiles and spices, then gradually add in the American cheese, 1-2 slices at a time, stirring until fully melted and incorporated together



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Lemon Blueberry Layer Cake !!!





























what you need;
1 cup (230g) unsalted butter, softened to room temperature
1 and 1/4 cups (250g) granulated sugar
1/2 cup (100g) packed light brown sugar
4 large eggs, at room temperature1
1 Tablespoon vanilla extract
3 cups (360g) sifted all-purpose flour, (spoon & leveled)2
1 Tablespoon baking powder
1/2 teaspoon salt
1 cup (240ml) buttermilk3
zest + juice of 3 medium lemons4
1 and 1/2 cups blueberries, fresh (258g) or frozen (do not thaw-- 275g)
1 Tablespoon all-purpose flour



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Oven-Fried Chicken Chimichangas !!!
































what you need:

2⁄3 cup picante sauce or your favorite salsa
1 tsp ground cumin
1⁄2 tsp dried oregano, leaves crushed
1 1⁄2 cup cooked chicken, chopped
1 cup cheddar cheese, shredded
2 green onion, chopped with some tops (about 1/4 cup)
8 in flour tortilla
2 tbsp margarine, melted
1 cheddar cheese, shredded, for serving
1 cheddar cheese, shredded, for serving

how to make it:

Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions.
Place about 1/4 cup of the chicken mixture in the center of each tortilla.
Fold opposite sides over filling.
Roll up from bottom and place seam-side down on a baking sheet.
Brush with melted margarine.
Bake at 400°F for 25 minutes or until golden.
Garnish with additional cheese and green onion and serve salsa on the side.

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Creamy Swiss Chicken Bake



































what you need:

4-6 Boneless Skinless Chicken Breast
6-8 Slices Swiss Cheese (Mozzarella works too)
½ cup mayonnaise
½ cup sour cream
¾ cup grated Parmesan Cheese (divided)
½ tsp. salt
½ tsp. pepper
1 tsp. garlic powder
Cooked Rice to serve over (optional)

how to make it:

Preheat oven to 375.
Pat chicken dry and place in a greased 9x13 pan.
Add sliced cheese on top of chicken breasts.
In a bowl mix mayonnaise, sour cream, ½ cup Parmesan cheese, salt, pepper and garlic powder. Spread this over chicken and sprinkle with remaining Parmesan cheese.
Bake for 1 hour. Serve over rice if desired or serve alone.

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Amazing Dinner Rolls




























Ingredients

1/3 cup warm water, 110 - 115 degrees
2 1/4 tsp active dry yeast
1/3 cup + 1/4 tsp granulated sugar
1 1/3 cups whole milk, warmed to 110 - 115 degrees
3/4 cup salted butter, at room temperature, divided
1 large egg, at room temperature
1 1/2 tsp salt
4 1/2 cups all-purpose flour*



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Guacamole




































what you need:

3 avocados - peeled, pitted, and mashed 
1 lime, juiced 
1 teaspoon salt 
1/2 cup diced onion 
3 tablespoons chopped fresh cilantro 
2 roma (plum) tomatoes, diced 
1 teaspoon minced garlic 
1 pinch ground cayenne pepper 

how to make it:
In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.


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