[cook]

[fangsfan1]

MOCHA WALNUT CHRISTMAS COOKIES

12 oz. pkg. Nestle Toll House semi-sweet morsels, divided
2 tbsp. instant coffee
2 tsp. boiling water
1 1/4 c. all purpose flour
3/4 tsp. soda
1/2 tsp. salt
1/2 c. butter, softened
1/2 c. sugar
1/2 c. brown sugar, firmly packed
1 egg
1/2 c. chopped walnuts

Preheat oven to 350 degrees. Melt over hot (not boiling water), 1/2 cup chocolate morsels. Stir until smooth and cool to room temperature. In small cup, dissolve coffee in boiling water and set aside. In small bowl, combine flour, soda, and salt. Set aside. In large bowl, combine butter, sugars, and coffee. Beat until creamy. Add egg and melted chocolate morsels. Mix well. Then gradually add flour mixture. Stir in the remaining chocolate morsels and walnuts. Drop by rounded measuring tablespoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes. Allow to stand 2-3 minutes before removing from cookie sheets; cool completely. Yield: about 24 three inch cookies.

(I've been getting some interesting recipes from Old fashioned Christmas.com. This is one that I thought sounded good.)

[misscharlotte]

Mmmm... That sounds so yummy Fangsfan.

I can actually picture what they might look like in my head.


Yep.... I'm a cookie person.

[fangsfan1]

100 Calorie Pumpkin Cinnamon Rolls
By Kelsey Harkness, October 09, 2012

Cooking Method:
Bake
Category:
Breakfast
Level:
Easy
Total Time:
15-20 minutes
Yield:
10 cinnamon rolls
Calories:
100
Ingredients:
1 package seamless crescent roll dough (Pillsbury makes this product, but if you can’t find it, you can buy reduced fat cresent rolls, and use a rolling pin to seal the ’seams’ together)
1/2 cup pumpkin
1 teaspoon cinnamon
1/4 cup baking stevia OR 1/2 cup sweetener of choice that measures like sugar
Pinch of salt
Pinch of pumpkin pie spice
1/4 cup (2 ounces) 1/3 less fat cream cheese (Maple Icing)
2 tablespoons baking stevia OR 1/4 cup sweetener of choice (Maple Icing)
2 teaspoons powdered sugar (Maple Icing)
1 tablespoon sugar-free maple syrup OR 1 tablespoon regular maple syrup (Maple Icing)
Instructions:
Preheat oven to 375 F. Line baking sheet with parchment paper, or foil sprayed with non-stick cooking spray.
Spread the dough out on parchment paper (or foil). Gently pull on all four corners of the dough to stretch the dough out a bit.
In a small bowl, mix together the pumpkin, sweetener, and seasonings until well combined. Using a spatula, spread pumpkin mixture evenly over the dough. Starting at the long end of the dough, start rolling until dough is rolled into a long skinny log. Cut 10 even rolls.
Arrange the rolls swirl-side-up on the parchment paper (or foil) and bake for 10-12 minutes or until slightly golden brown.
Meanwhile, to make the frosting, place the cream cheese in a small bowl, and microwave for 15-20 seconds, or until just melted. Add the sweetener, powdered sugar, and syrup. Stir until well combined. When the cinnamon rolls come out of the oven, drizzle or brush icing evenly over each cinnamon roll while they are still warm.
Serve warm and enjoy!
This recipe was created by Katie Farrell of Dashing Dish [1], an expert in finding healthy alternatives to the foods you crave.
(My sister made these over the weekend and they're absolutely delicious. I think she said she did use regular sugar for the glaze. Very strong cinnamon taste which I love.)

[misscharlotte]

OH Fangsfan! What did you do?

I LOVE cinnamon rolls and these sound so good. Mmm. I have to try them soon. I'll tell you how they come out. I already went grocery shopping for this payday, so as soon as next one gets here... Mmm. thanks.

[Duddahs]

Wow!

Those treats sound wonderful.

Oh just what this ole bird needs though with the holidays coming... More to fill his beak with... Oh loves a full beak does Duddahs!

[misscharlotte]

OK guys. I wonder what is on the menu for YOUR Thanksgiving table.... No matter if you go to someone else's house or stay at home. Funny, most families have the same sort of menu as their parents, siblings, cousins, or grandparents. Even if they are not at their house.


Funny, the other day my hubby said that he does not want a lot of food for our meal this year. So I asked him what does he want on the menu. So, sitting there, he went through the list of things he wanted. I laughed because that is exactly the same menu with nothing missing. ;D

I"m going to spend the morning preparing my kitchen for tomorrow's meal. Making things spotless.

OUR Thanksgiving Meal

Turkey
Stuffing
Green beans
Creamed potatoes
Cranberry sauce
Deviled eggs
Home made Banana Pudding
Deep dish Dutch Apple Pie


And my favorite is the Pumpkin pie. I'm the only one who eats that so I might make little pasties to eat with left overs.

So, what sorts of things will you all be having tomorrow? OR if you already had yours, what do you usually have on the table? And if I"m just too nosey, just fling a couple of meatballs at me. As long as they don't splat, I'm getting ready to mop the kitchen here in a few minute.

[fangsfan1]

Miss C, just came on and noticed your Thanksgiving meal. I love the idea of deviled eggs and the homemade banana pudding. We had:
Turkey
stuffing
mashed potatoes
cranberry sauce
carrots
wheat bread
squash
olives and pickles
For dessert Indian pudding and apple pie with french vanilla ice cream.

I know a lot of people here have the Harry Potter cookbook. Last year I tried the ginger biscuits and I made them again today for my Christmas cookie plates. A very easy cookie recipe, very delicious and a nice spicy flavor.

[Duddahs]

OK, Duddahs went a little crazy yesterday and decided to make his once a year Seafood Chowda!

Now this recipe is for a large amount so you can break it down to your own liking and budget and you can always substitute many of the ingredients with canned or frozen to cut costs too and convenience for others. Here is what I made;

NEW ENGLAND SEAFOOD CHOWDA


1 lb Cod Filet
1 lb Haddock Filet
1 lb Large Uncooked Shrimp
1 lb Sea Scallops (you can substitute Bay Scallops but I prefer Sea Scallop)
1 lb Live Chicken Lobster
1/2 lb Maine Crab Meat pulled.
20 Little Neck Clams whole and fresh (you can substitute canned whole baby clams if you need)
20 Muscles whole and fresh
1 Large Can good quality Clam Juice/Nectar
1 Stick Butter
2 Cups Heavy Whipping Cream
2 Cups Milk
1 Tablespoon Ground Pepper (fine)
4 Bay Leaves
1 Cup Chopped Parsley
1 Teaspoon Chopped Thyme
1 Tablespoon Old Bay Seasoning
2 Cups Chopped Celery
1 Large Sweet Onion Chopped
5 Large Red New Potato's Diced in 1" Squares
2 Cups Diced Carrots
1/2 lb Bacon, Diced small.
2 Cups chopped Portabella Mushrooms
2 Cups Nibblet fresh or frozen corn (do not use canned for this recipe)
2 Cups White Wine (I strongly suggest using a Chardonnay)

_______________________________________________________

Bring a large pot of salted water to boil and once rolling, place the Lobster, Shrimp, Clams and Muscles and boil all for @ 3 minutes.

Remove all except for the Lobster which will be cooked for a total of 5 minutes.

Reserve the water that you have boiled the Shell Fish in as a basis for your stock.

Remove the shells from the lightly cooked Shrimp, Clams, Muscles and now shell the lobster. Place all the shelled shellfish promptly into a container and put in the refrigerator asap.

Taking all of the shells from the Lobster, Shrimp, Crab if you choose to do your own Crab as well (I just buy the already picked Crab Meat from my Fish Monger). Bring the water back to a full rolling boil and toss all of the shells back into the pot.

After Dicing up the Onions, Carrots, Celery, Potato's, you should have the root ends and if you buy, as I do, fresh carrots and celery with their leaves and stems, toss all of these odds and ends and leaves as well as the stems from your chopped parsley and the stalks from your thyme if you are using fresh herbs as I do as well.

Put the Bay Leaves and a few peppercorns into the stock mix as well as the paper skin of the onions and any parts or eyes from the potato's that may be left over for discard use.

Cover the shells and cook the shell fish stock for about 3-4 hours.

Once the stock has been reduced greatly and you have at least 3 cups left of liquid, strain out all of the shells and vegetable ends, leaves etc and discard in a tied up plastic grocery bag and toss out in the trash asap. (you do not wish to have the shell stinking up the joint).

Put the stock into a container for a short while to the side.

In the large pot, turn heat up to medium high and add the bacon bits. Once cooked and the fat rendered, toss in the Celery, Onions and Carrots and saute until slightly translucent onions occur. Once the onions, celery and carrots have been sufficiently sauteed, add the chopped potato's and the Mushroom as well as the Corn as well as your herbs.

Now add the large can of Clam Juice and the Shell Fish stock that you have set aside as well as the Wine.

Cook over medium low heat for 1/2 hour.

While this is cooking on the stove, take your Lobster Meat from the refrigerator and cut up into small 1/2" pieces of meat. Then, take your Sea Scallops and cut each in half. Take your 2 types of Fresh or Frozen Cod and Haddock and cut into 1" sections. Cut the De-veined Shrimp into 1/3rd pieces. Leave the clams and the muscles in the uncut form. Place all of your now cut up seafood into a large bowl and add your Crab-meat.

Once the Vegetables and the stocks have cooked the half hour, add the butter to the stock and stir until melted. Add Pepper. Now add all of the seafood and cook for 10 minutes on Medium heat.

Once the seafood is fully heated through and the fish cooked (the fish should be cooked but not to the point of being flaky, it should still be firm and hold its shape), introduce the Milk and the Heavy Whipping Cream and slowly continue to stir. Do not allow to come to a boil as this will cause the Cream to break and it will not be as smooth or enjoyable a feast.

Once the entire Chowda has now been thoroughly heated but no more than 15 minutes since you introduced the fish, serve PROMPTLY and FREEZE any remaining for later date dinners.[/i]

________________________________________________________

I always make easy Garlic Bread to go along with this stupendous dish.

1 Large Loaf of your favorite crusty French or Italian Bread split lengthwise top to bottom. Spread the cut side of the bread evenly with Olivio and sprinkle black pepper and Garlic Powder (you can substitute Extra Virgin Olive Oil for the Olivo if you do not have Olivio available.) Toast under the broiler until golden brown.

________________________________________________________


AHHHL YEP!

[misscharlotte]

Duddahs....

Oh you are making my mouth water.

smacks lips and swallows.

Fangsfan....

What is Indian Pudding? I've never heard of it before. Oh and now I have to go look up those ginger cookies. Lately, I've been cleaning A LOT of things out of my house looking for an important paper. I completely forgot where I placed many other things such as this cookbook. I had it in with my HP books instead of my cookbooks.

[Duddahs]

Made the most simple and my absolute favorite appetizer in the world for friends this past weekend. It is so simple Duddahs should be clubbed.

Water Crackers
Smoked Salmon
Cream Cheese
1 oz Jar Romanov Black Caviar (it is on sale at Ocean State Job Lots for only $3.00 a 1 oz jar!) I bought 10.

Carefully take Water Crackers out of their protective packages.
Using a cheese knife or a simple butter knife spread a layer of the room temp cream cheese onto the cracker. Be careful not to put too much pressure or you will break the cracker and have to stuff it in your mouth so that none of your guests see's your atrocious mistake.
Now, peal a 1" piece of the smoked salmon off of the other smoked salmon and carefully place atop the cream cheese coated cracker... Now be careful because if you break the cracker at this point, you will have to stuff it in your mouth so as not to make your guests think you are incompetent.
Now, with a small spoon, scoop out a little bit of the caviar and place it carefully on top of the smoked salmon/cream cheese that you have layered upon the water cracker.

Now, quick go grab the bottle of Pino Grigio, and liberally pour yourself a glass and take a quick gulp out of it so that it is now at the same level that you served your other guests when they arrived.

Carefully walk into the living room and be sure not to walk in front of the T.V. as someone will surely be involved in some stupid sports program that no one else really cares that much about... No need in upsetting those who are addicted to the tube you know, they have issues that only strong drugs or a team of highly trained professionals should ever attempt to attack.

Now place the tray upon the table you have already set up with the napkins and small plates and the Brie... Notice that some people seem to scoop the soft cheese out from between the rind of the brie as if they think you can not eat the rind... Some people must have been raised under a rock you know....

Now place your backside down into your favorite chair and if there is someone sitting in YOUR spot, just stand in front of the and stare at them. Do not say a word, they will get the idea and never make this grievous mistake ever again...

Now, watch as everyone else polishes off the entire tray of goodies... You have already eaten more than your fill and there is not a broken cracker or a crumb in sight in the kitchen.....

[misscharlotte]

Cool. That sounds so yummy. But I don't konw if I can bring myself to eat fish eggs.

shivers

And I had to laugh. My dad does that. He does not say a word. He just stands right there in front of you and stares at you until you get up and move. ;D

Oh and I've never heard of Brie. Now a girls name of Bree I have.... or the town of Bree, but never something to eat by that name. Is it a fruit?

[Duddahs]

Mar 5, 2013 7:09:02 GMT -6 misscharlotte said:

Cool. That sounds so yummy. But I don't konw if I can bring myself to eat fish eggs.

shivers

And I had to laugh. My dad does that. He does not say a word. He just stands right there in front of you and stares at you until you get up and move. ;D

Oh and I've never heard of Brie. Now a girls name of Bree I have.... or the town of Bree, but never something to eat by that name. Is it a fruit?

Brie is a soft buttery type of cheese with an edible rind. I use President brand Brie, it is my favorite.. It is sometimes also called Camembert.

[misscharlotte]

Mmm.... That sounds yummy. I've been in the hungry mood for cheese lately. I bought some swiss and have been putting that on my salami sandwiches lately. Normally, I choose Provolone.

[misscharlotte]

I'm going to look up recipies today that are one dish meals. I've got my eye on this one informercial that keeps promoting their ceramiclike bakeware. I think I might buy it in a couple more weeks. I am just wondering if its worth it for a hundred bucks. I've been making a home made chicken and veggiespot pie that my family seems to like pretty well. It also has a biscuit cooked on top. Anyway.... I'd like to find more recipies like this but in a different variation. Not just chicken.

[Duddahs]

BRINEY BONELESS PORK CHOPS

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

1 Small Pork Roast or 6-8 Pork Chops
1 Cup Sugar
1 Cup Salt
3 Sprigs Fresh Rosemary
3 Whole Bay Leaves
1 Teaspoon Thyme
1 Tablespoon Paprika
1 Tablespoon Cumin
1 Teaspoon Coriander
1 Tablespoon Ground Black Pepper
3 Whole pealed cloves Garlic
1 Half White Onion
6 Cups Cold Water
1 Large Plastic Zip Lock Bag
2 Tablespoons Extra Virgin Olive Oil.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


Cut Boneless Pork Roast into 2" Thick Boneless Pork Chop sections or you can purchase 6-8 Pork Chops at your butcher or grocery store.

In the Large Zip Lock Bag, one that is large enough to hold all of the chops and the water and ingredients, put all of the dry herbs, the whole pealed cloves of garlic and the half pealed onion.

Add the cold water to the bagged ingredients and swish around until the water dissolves the salt and sugar and all of the herbs are well mixed.

Place the Pork Chops into the water/herb filled bag, insuring that all of the chops are completely covered with the liquid. If you need to add water to cover the Chops, this is fine to do so as you do not wish for the meat not to have any of their surface covered to brine.

Close the bag 90% and push out as much of the excess air as you possibly can. Then close the bag tightly.

Place the now brine filled Pork Chop bag into the refrigerator and leave untouched for 2 days.

After the two days, remove the bag from the refrigerator and place the entire bag in the kitchen sink. With a large plate by your side place several sheets of paper towels into the plate and then remove the chops one at a time and pat them dry.

Once the Pork Chops have been pat dried, now take the sprigs of Rosemary out of the bag and also pat them dry. Dispose of the rest of the brine and wash or dispose of the plastic bag.

Coat the entire surface of the Pork Chops with the Olive Oil and remove the leaves of the rosemary and spread them on the now Olive Oiled Pork Chops.

Pre-heat Oven to 400 Degrees or Broiler flame depending upon your desire to Bake or Broil your chops.

Place the Pork Chops on the broiler pan or on a sheet pan covered with aluminum foil (shiny side up for easy clean up)

Bake or Broil until desired cooking temp. I cook my baked chops until they are 145 degrees and then allow them to rest for 5 minutes prior to serving.

Serve with a side dish of Apple Sauce, Fresh Asparagus and Boiled small New (red) Potato's.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Enjoy!

[misscharlotte]

Apr 2, 2013 10:50:55 GMT -6 Duddahs said:

BRINEY BONELESS PORK CHOPS

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

1 Small Pork Roast or 6-8 Pork Chops
1 Cup Sugar
1 Cup Salt
3 Sprigs Fresh Rosemary
3 Whole Bay Leaves
1 Teaspoon Thyme
1 Tablespoon Paprika
1 Tablespoon Cumin
1 Teaspoon Coriander
1 Tablespoon Ground Black Pepper
3 Whole pealed cloves Garlic
1 Half White Onion
6 Cups Cold Water
1 Large Plastic Zip Lock Bag
2 Tablespoons Extra Virgin Olive Oil.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


Cut Boneless Pork Roast into 2" Thick Boneless Pork Chop sections or you can purchase 6-8 Pork Chops at your butcher or grocery store.

In the Large Zip Lock Bag, one that is large enough to hold all of the chops and the water and ingredients, put all of the dry herbs, the whole pealed cloves of garlic and the half pealed onion.

Add the cold water to the bagged ingredients and swish around until the water dissolves the salt and sugar and all of the herbs are well mixed.

Place the Pork Chops into the water/herb filled bag, insuring that all of the chops are completely covered with the liquid. If you need to add water to cover the Chops, this is fine to do so as you do not wish for the meat not to have any of their surface covered to brine.

Close the bag 90% and push out as much of the excess air as you possibly can. Then close the bag tightly.

Place the now brine filled Pork Chop bag into the refrigerator and leave untouched for 2 days.

After the two days, remove the bag from the refrigerator and place the entire bag in the kitchen sink. With a large plate by your side place several sheets of paper towels into the plate and then remove the chops one at a time and pat them dry.

Once the Pork Chops have been pat dried, now take the sprigs of Rosemary out of the bag and also pat them dry. Dispose of the rest of the brine and wash or dispose of the plastic bag.

Coat the entire surface of the Pork Chops with the Olive Oil and remove the leaves of the rosemary and spread them on the now Olive Oiled Pork Chops.

Pre-heat Oven to 400 Degrees or Broiler flame depending upon your desire to Bake or Broil your chops.

Place the Pork Chops on the broiler pan or on a sheet pan covered with aluminum foil (shiny side up for easy clean up)

Bake or Broil until desired cooking temp. I cook my baked chops until they are 145 degrees and then allow them to rest for 5 minutes prior to serving.

Serve with a side dish of Apple Sauce, Fresh Asparagus and Boiled small New (red) Potato's.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Enjoy!

Smack's my lips. Hey... Now I'm drooling. This sounds so good.

[Duddahs]

EASY GERMAN POTATO SALAD

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

6 Large Red New Potatoes Unpeeled.
5 Extra Large Eggs
6 Slices Bacon chopped fine
2 Stalks Celery chopped fine
1 Cup Mayonnaise
1/2 Cup prepared Mustard. Dijon is my choice for this recipe.
1/4 Cup Red Wine Vinegar
1 Teaspoon White Vinegar
1/2 Teaspoon Salt
1 Teaspoon Ground Black Pepper
1 Tablespoon Paprika
1/2 Cup chopped Parsley
1/3 Cup chopped Scallions or Chives

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

In a large sauce pot, place whole potato's and cold eggs and cover with cold fresh water.
Add the White Vinegar and Salt to the water and put on high heat. Bring to a boil and allow the Potato's and Eggs to cook for 15 minutes.
At 15 minutes remove the eggs and place in cold water. Continue to boil the potato's until they are just fork tender. Do not overcook the potato's, this is very important.
Once the eggs are cool enough to handle, crack and then peel then place in cold water and put in the refrigerator for several hours.
Once the potato's are cooked, also place in the refrigerator. Do not place in water as they will become waterlogged and not edible.

Using the large pot again that you boiled the potato's and eggs in, place all of the remaining ingredients. No need to mix them at this time. Take the whole eggs and whole potato's (be sure the potato's and eggs are completely cold if they are warm they will cause the Mayo to separate and become oily) and place them in the pot.

Now using a potato masher, mash the heck out of your mayo/mustard/vinegar/celery/potato/egg mixture until they are almost the consistency of chunky mashed potato's.

Place the Potato Salad in a covered container and return to the refrigerator for at least 1/2 hour.

Your Easy Potato Salad is ready to be enjoyed. You will be surprised how easy it is. I make it even easier by cooking the bacon in the Microwave on high with paper towel above and below the slices to absorb the fat. Cook on high for 3 1/2- 4 minutes... Easy Peasy.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Last one in the pool is a rotten potato salad!

[misscharlotte]

Oh Duddahs.....

My mouth is watering. I LOVE German Potato Salad.

*smacks my lips a bit*

[Duddahs]

LINGUINI with SHRIMP ALFREDO

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

1 Pound Dried or Fresh Linguini Pasta
1/2 Pound Large Shrimp (oxymoron)
1 1/2 Cups Parmesan Cheese
1 Cup Heavy Cream
1/8 Cup Chopped Parsley
1 Stick of Butter or Olivio (1/4 Pound)
1/4 Teaspoon Salt
1/4 Teaspoon Ground Pepper
1/8 Teaspoon Ground Nutmeg
1/8 Teaspoon Allspice

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Bring to boil a large pot of Cold Salted Water and cook Linguine as directed for Al dente.

In a sauce pan over medium heat, melt butter or Olivio, add the dried seasonings. Add Heavy cream and reduce heat to low. Allow to simmer for 5 minutes. Then whisk in the Parmesan Cheese and raise heat to medium again. During the last 4 minutes of simmering time, add cleaned and pealed, De-vained shrimp to sauce. Stir frequently.

Pour sauce directly over drained Linguini and sprinkle freshly grated Parmesan Cheese and Parsley as garnish.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Buon Appetito

[misscharlotte]

Jun 13, 2013 9:51:32 GMT -6 Duddahs said:

LINGUINI with SHRIMP ALFREDO

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

1 Pound Dried or Fresh Linguini Pasta
1/2 Pound Large Shrimp (oxymoron)
1 1/2 Cups Parmesan Cheese
1 Cup Heavy Cream
1/8 Cup Chopped Parsley
1 Stick of Butter or Olivio (1/4 Pound)
1/4 Teaspoon Salt
1/4 Teaspoon Ground Pepper
1/8 Teaspoon Ground Nutmeg
1/8 Teaspoon Allspice

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Bring to boil a large pot of Cold Salted Water and cook Linguine as directed for Al dente.

In a sauce pan over medium heat, melt butter or Olivio, add the dried seasonings. Add Heavy cream and reduce heat to low. Allow to simmer for 5 minutes. Then whisk in the Parmesan Cheese and raise heat to medium again. During the last 4 minutes of simmering time, add cleaned and pealed, De-vained shrimp to sauce. Stir frequently.

Pour sauce directly over drained Linguini and sprinkle freshly grated Parmesan Cheese and Parsley as garnish.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Buon Appetito

Oh that sounds so good Duddahs. This happens to be one of the things I like to order in resturants. Mmmm.

smacks lips.

.......


Hey.... Here's something I made the other day all by myself too. LOL.

Homemade Ice Cream

I have one of those round ice cream balls. One end you pour a pint of either light cream, a pint of half and half. I used half and half. Then add a couple of spoonfulls of sugar. I didn't just want vanilla flavored ice cream and someone ate up all of our Oreo's... So, I chose to put a few fork fulls of blackberry jam that I made sure was not all clumpy. Mmm. It was good. Anyway, you screw on the cap.

Turn it over and fill up the other side with ice and rock salt. Screw on that side's cap too. Wipe the whole thing down with a dish  towel. Then I took mine into the living room and while watching tv I rolled it back and forth all over the place on the floor. You need to do this for about 25 to 30 minutes, stopping about every ten minutes to scrape the ice cream away from the walls. Then to turn it over and drain off the water then add more ice and rock salt.

Makes a pint.