Garlic Shrimp Pasta

Ingredients

1 lb medium shrimp, deveined and tails removed

1 lb spaghetti noodles (more or less, depending on family size)

6 -8 garlic cloves, according to personal taste, minced

1/4 cup butter

olive oil (3 drizzles)

italian seasoning

fresh ground pepper

red pepper flakes

salt

herbs (according to taste)

Directions

1 Boil pasta in water till tender, save 1 cup of pasta water for use later. I always put some oil, salt, and fresh herbs in with my pasta when I boil it. Drain and set aside when done.

2 While pasta is boiling, wash shrimp.

3 Melt butter over medium heat. Add shrimp.

4 Let cook till a little pink and starting to curl. Then add garlic.

5 Cook 5-7 min., add oil. Continue to stir till shrimp is pink and curled.

6 Add pasta to skillet. Add seasonings. Add just enough saved pasta water till it is not dry but not swimming in liquid either. Depending on amount of pasta this requires 1/2 the cup or all of it. Start with adding 1/4 of it then work up from there.

7 Keep tossing all ingredients around in skillet till all is incorporated and hot. Enjoy!

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Deviled Egg Spread

Ingredients

1 dozen large eggs 

2 tablespoons white vinegar 

1 cup mayonnaise 

1 tablespoon yellow mustard 

Salt & pepper 

Paprika for dusting 

How to make it

Perfect Hard Boiled Eggs 

In a large saucepan, cover the eggs with cold water; make sure the water is a good inch above the eggs. Add in the vinegar. Bring to a rapid boil. Cover the saucepan and remove it from the heat. Let it stand for 15 minutes. Drain the water from eggs and cool them under cold running water. Shake the pan vigorously to crack the shells. Let the eggs cool in the water. 

Shell the eggs and halve them lengthwise. Coarsely chop half the egg whites and transfer them to a large bowl. Add the remaining white and all of the yolks to a food processor along with the mayo and mustard. Process until smooth. Scrape the mixture into a bowl and blend with the chopped egg whites. Season with salt and pepper. Can be made ahead and refrigerated overnight.

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Homemade King Hawaiian Rolls and/or Loaf

6 cups all-purpose flour, plus an additional 1/2 cup flour, divided 

3 eggs 

2 cups pineapple juice, room temperature 

3/4 cup sugar 

1 teaspoon vanilla 

2 (1/4 ounce) envelopes yeast 

1/2 cup (8 tablespoons) butter, melted

How to make it :

In a small bowl, beat your 3 eggs. Add the 2 cups pineapple juice, sugar, vanilla, and melted butter. 

Measure 3 cups of the flour into a large bowl. Stir in your egg mixture until well-combined. Sprinkle in the yeast packets, one at a time, mixing well. 

Add the remaining 3 cups of flour and mix well. If it becomes to difficult to stir with a wooden spoon, just use your hands! Make sure all of the flour is well incorporated—the dough should be tacky to the touch but not overly sticky. If it appears too wet, sprinkle in a bit of extra flour, just a tablespoon or so at a time. Cover your bowl with a clean kitchen towel and set it in a warm place to rise for 1 hour. 

Remove your dough from the bowl and knead in an additional ½ cup of flour. I kneaded mine 10 to 15 times, making sure the flour was well incorporated. Form the dough into rolls, and/or loaf. Place in buttered pans. Cover and place in warm place to rise for an additional hour, or until the dough doubles in size.

Bake at 350 degrees for 25 to 30 minutes, or until golden brown. Brush tops with melted butter, and serve warm..

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Strawberry Fluff Salad

Ingredients

1 large package Cook and Serve vanilla pudding

1 large package Strawberry Jell-o

2 cups water

1 16 oz Cool-Whip (lite or fat-free is fine)

1/2 bag mini marshmallows

1 pint fresh strawberries cut into bite size pieces

How to make it

1.Pour pudding and Jell-o into a small pan and add 2 cups water. Stir well over medium heat until it boils.  2.Remove from the stove and pour into a very large mixing bowl. Refrigerate until it thickens.  (about 60-90 min.)

3.Blend until creamy and lump free. Add the Cool Whip and mix . Lightly fold in marshmallows and strawberrie

4.Cover and refrigerate until ready to go.

* Love the mix of the strawberries can use any berry flavored jello with this and also use sugar free.

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New Orleans Style Shrimp Creole Recipe

1 Tablespoon Butter

1 Tablespoon Olive Oil

1 cup Yellow Onion, Chopped

1 cup Celery, Chopped

1 cup Green Bell Pepper, Chopped

2 cloves Garlic, Chopped

3 Tablespoons Flour

1 can 8 Ounce) Tomato Sauce

1 can (14 Ounce) Chicken Broth

1/8 teaspoons Black Pepper

1/8 teaspoons White Pepper

1/8 teaspoons Cayenne Pepper

1 pound Medium Shrimp, Peeled And Deveined

1 teaspoon Lemon Juice

2 whole Bay Leaves

2 cups Boiled Rice (see New Orleans Style Boiled Rice Recipe)

How to make it :

In a black cast iron pot melt butter.

Add oil.

Over medium heat sauté all seasonings until wilted, about 5 minutes.

Add flour and blend well.

Add tomato sauce and broth.

Add black pepper, white pepper and cayenne pepper.

Bring to a low boil then reduce the heat and simmer for 30 minutes.

Add shrimp, lemon juice, Bay leaves, cover and simmer for 20 minutes longer.

Remove pot from the heat and allow to stand, covered, at room temperature for about 10 minutes before serving.

Serve over boiled rice.

Garnish with sliced green onion tops.

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