Honey Lemon Shrimp

Ingredients:

1/2 pound large shrimp, peeled and deveined

1/4 cup olive oil

2 T honey

juice of one small lime, or half a large lime (2-3 T)

zest of one small lime, or half a large lime

2 cloves garlic, smashed

1/2 tsp kosher salt

1/4 tsp black pepper

1/4 tsp red pepper flakes

Instructions:

In a large ziploc bag, combine all the marinade ingredients. When everything is well-combined, add the shrimp, squeeze as much air as possible out of the bag, and close it up. Place it in the fridge.

Let the shrimp marinate for 30-60 minutes, flipping the bag around once or twice during that time, so that all the shrimp stay evenly covered in the marinade.

When you’re ready to cook, take the shrimp out of the fridge and let them sit at room temperature for about 10 minutes. Heat a large skillet over medium-high heat; there is no need to add any oil or butter to the pan, as the marinade has enough oil in it to keep the shrimp from sticking to the pan. (If you would prefer to use the grill for these, you can thread them onto skewers and toss them on the grill at this point.)

Add your shrimp to the pan in a single layer, making sure they are not too crowded; you can always cook them in more than one batch. Let them cook on one side for about a minute, until they curl up and start to turn pink. Flip them over, and cook for another 30 seconds or so, until the shrimp are opaque. Remove from the pan, and serve immediately.

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slice of heaven cake

A SLICE OF HEAVEN CAKE <3

Ingredients

1 package devil's food chocolate OR German chocolate cake mix

1 14 oz can sweetened condensed milk

1 jar caramel topping

1 8oz tub cool whip

4-5 snickers bar (my preference) you can use skor, heathbar, or mini reeses

Directions

Bake the cake according to directions in 9x13 inch pan. Cool for 5 minutes, using the handle of a wooden spoon poke holes into cake, then let cake cool for abit about an 1/2 hour til warm. Slowly pour sweetened milk over cake, letting it soak into holes, then drizzle caramel over the cake.

Let cake cool completely (you may refrigerate it to cool faster just cover well). Top cake with cool whip, decorate with candy & drizzle with caramel!!

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Chocolate Eclair Cake

Ingredients :

2 (3.4 oz) packages Vanilla Instant Pudding mix, dry

3½ cups whole milk

12 oz. cool whip

2 (14.4) oz packages graham crackers

– FROSTING –

3 Tbsp. butter

3 Tbsp. milk

3 Tbsp. cocoa

1 cup powdered sugar

Directions :

Blend milk and vanilla pudding packets for about 2 minutes. Fold in Cool Whip.

In a 9×13 pan, Layer graham crackers to cover entire bottom of pan. You may need to cut and shape the crackers to fit nicely.

Pour half of pudding/cool whip mixture on top and level.

Put another layer of graham crackers to cover entire surface. Cut and shape crackers accordingly.

Put the second half of pudding/cool whip mixture on top and level.

Put the final layer of graham crackers on top with bumpy side down. This will help the top look more smooth when you go to put the frosting on top. Once again, cut and shape crackers accordingly to avoid pits and cracks.

FOR THE FROSTING: Microwave butter and milk just enough so that they are melted together. You do not need to boil it. Add cocoa and powdered sugar and blend together. This will be a runnier frosting/glaze. Pour over top of graham crackers and smooth out nicely. (**I usually double the frosting recipe)

Refrigerate overnight and Dig in!

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Easy Crock Pot Orange Chicken!

INGREDIENTS:

4-5 Boneless Chicken Breasts – Thawed

3/4 cup Orange Marmalade (or Apricot Preserves)

3/4 cup of BBQ sauce

2 tbsp. Soy Sauce

Sesame Seeds and Orange Zest for garnish (optional)

Serve over:

Rice, Peas, Cabbage, etc..

Orange Marmalade Substitutes:

Reduce Orange Juice

Apricot Preserves

Orange Zest, Sugar and Water over LOW heat

DIRECTIONS:

Cook the Chicken in the crock pot on HIGH for 3 hours – covered

Drain the Juice from the Crock Pot

Mix the BBQ sauce, Orange Marmalade, and Soy Sauce

Pour Mix over chicken, cover and cook on high for an additional 30 minutes.

Steam your rice and veggies, place in the bowl and serve.

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LEMON GARLIC PEPPER WINGS

INGREDIENTS:

2 lbs. chicken wings

1/2 c. lemon juice

1 whole garlic clove (4 slices minced or chopped)

1 tbsp. pepper

2 tbsp. salt

1/4 c. vegetable oil ( CHANGE to HEALTHY oil, coconut or something!)

Blue Cheese or Ranch dressing for dipping

DIRECTIONS:

Place wings in bowl; pour on lemon juice, garlic and pepper. Sprinkle salt and pout oil; stir. Marinate for 2 hours at room temperature, stirring occasionally to keep coated. Wings may be barbecued or placed in saucepan and baked at 450* 20 to 30 minutes, basting occasionally.

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AMAZING BROOKIES RECIPE !!!

I made these just to see if Mr. Wonderful would like them.....they're all GONE!! They're called BROOKIES!!

1 scoop of brownie batter + 1 scoop of cookie dough in a muffin pan = Brookies!!!!

The idea (and photo) came from Williams-Sonoma who makes this and sells it as a Baking Mix called Baked Brookster .... well they charge $16.95 for a box!!!! I got my ingredients for under $3!

Make brownie and cookie mixes according to box directions, put brownie mix in each well of your pan then drop cookie dough on top. Bake as directed on box BUT start checking about half way through the directed time so your brownies stay moist (remember they are a smaller cook area when made as a muffin size and it will vary a little for each oven)

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