Prosciutto-Wrapped Shrimp Recipe

Prosciutto-Wrapped Shrimp Recipe

Prosciutto-Wrapped Shrimp Recipe

Ingredients

PROSCIUTTO-WRAPPED SHRIMP

  • 5-7 thin slices prosciutto
  • 1 pound jumbo shrimp, peeled and deveined (tail on or off)
  • 2 tablespoons butter, melted
  • salt and pepper

(OPTIONAL) GARLIC BUTTER DIPPING SAUCE

  • 1/4 cup (4 tablespoons) butter, melted
  • 2 teaspoons garlic powder
  • pinch of salt and pepper

Instructions

TO MAKE THE PROSCIUTTO-WRAPPED SHRIMP:

  1. Preheat oven to 425°F.
  2. On a cutting board, slice the prosciutto into three long strips and then slice each of those strips in half.  (You should have six long strips that are approximately 1-inch by 4-5 inches.)  Wrap a piece of prosciutto around the body of a piece of shrimp, and lay it seam-side-down on a parchment-covered baking sheet.  Repeat with the remaining shrimp and prosciutto.
  3. Brush the melted butter onto the top of each shrimp.  Season with a few generous pinches of salt and pepper.
  4. Bake for 8-10 minutes, or until the shrimp are pink and opaque and the prosciutto is slightly crispy.  Serve warm, with cocktail forks if desired.

TO MAKE THE GARLIC BUTTER DIPPING SAUCE:

  1. Whisk all ingredients together until combined.  Season with extra salt and pepper if desired, and serve warm.

Make Ahead Hamburger Patties Recipe

Make Ahead Hamburger Patties Recipe

Make Ahead Hamburger Patties Recipe

Ingredients
  • 2 lbs ground beef
  • 4 teaspoons paprika
  • 3 teaspoons ground black pepper
  • 2 ½ teaspoons fine sea salt
  • 1 teaspoon dark brown sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
Instructions
  1. Combine all the spices in a small bowl, mix together. In another bowl add the ground beef and about ¾ of the spices. Mix to combine well. Shape meat into hamburger patties and layer on cookie sheet. Sprinkle both sides of burger with a little bit of leftover spice mixture. Layer parchment in between each layer of shaped hamburger patties. Freeze. After frozen solid stack into a gallon sized freezer safe bag. Label and freeze.
  2. To cook : You can cook burgers frozen or thawed. Thawed seems to work better for me, but you can do either. Cook burgers to desired doneness.

Chocolate Jumbles Recipe

Chocolate Jumbles Recipe

Chocolate Jumbles Recipe

Ingredients
  • ½ cup butter
  • 2 squares melted chocolate
  • 1 cup light brown sugar
  • 1 egg
  • ½ cup sour cream
  • 1½ cups flour
  • ¼ tsp baking soda
  • ¼ tsp. baking powder
  • pinch of salt
  • ½ cup chopped walnuts
  • Icing:
  • 1 egg
  • 1 tbsp whipping cream
  • 1 square melted chocolate
  • 2 cups confectioners sugar
Instructions
  1. In a large mixer or using a hand mixer, cream butter, sugar and chocolate together until smooth. Next beat in 1 egg and sour cream. In a separate bowl mix flour, baking soda, baking powder and salt. Add this dry mixture in with the wet and mix on low-med speed for 1 minute or until all combined. Next chop some walnuts and stir into cookie batter.
  2. Drop by teaspoonful on greased cookie sheet. Bake at 350 degrees for 12-15 minutes.
  3. Frosting- Melt 1 square of chocolate and let cool for a few minutes so its not hot but still melted. Beat 1 egg, 1 tablespoon of whipping cream, and cooled down melted chocolate. Add in powdered sugar and beat well.
  4. Frost while cookies are still warm.

Homemade Frozen Yogurt Pops Recipe

Homemade Frozen Yogurt Pops Recipe

Homemade Frozen Yogurt Pops Recipe

Ingredients
  • 1 32 oz. container of vanilla greek yogurt
  • 2 cups fresh or frozen fruit
  • 2-3 tbsp honey (optional)
Instructions
  1. In a blender add yogurt, fruit and honey. Blend until well combined. Pour into molds.Place yogurt pops in the freezer for 5 hours or until frozen.

Vintage Pumpkin Pie Recipe

Vintage Pumpkin Pie Recipe

Vintage Pumpkin Pie Recipe

Ingredients
  • 1 egg well beaten
  • ¾ cup sugar
  • 1 scant tsp. salt
  • 1 tsp. cinnamon
  • ⅓ tsp. clove or ginger
  • ⅓ tsp allspice or nutmeg
  • 1 cup strained pumpkin or sweet potato
  • 1 cup boiling hot rich milk (whole milk)
Instructions
  1. Preheat oven to 450 degrees.
  2. Place well beaten egg, sugar, salt, cinnamon, clove/ginger, allspice/ nutmeg and 1 cup strained pumpkin or sweet potato in a blender. Blend well.
  3. Bring to boil 1 cup of whole milk.
  4. Slowly pour the boiling milk into pumpkin mixture and blend until smooth and creamy.
  5. Add the mixture to a homemade pie crust that has been baked for 15 minutes.
  6. Bake pie for 15 minutes in a 450 degree oven. Then turn heat down to 350 degrees and continue cooking for an additional 45 minutes.
  7. Remove from oven and let pie cool completely. Chill in the fridge before serving.

My Homemade Baking Mix Recipe

My Homemade Baking Mix Recipe

My Homemade Baking Mix Recipe

Ingredients
  • 5 cups flour
  • ¼ cup baking powder
  • 2 teaspoons sugar
  • 1 tsp salt
  • 1 cup Butter flavor shortening or butter
Instructions
  1. Using a Kitchenaid mixer or food processor – blend in ingredients until powder.
  2. Store in an airtight container for up to 6 weeks.
  3. If you use butter, baking mix needs to be stored in the fridge or freezer so that the butter wont go rancid. If using shortening, it can be stored in a cool, dry place.
  4. I usually do about 3 batches of this recipe at once.

Strawberry Pie Recipe

Strawberry Pie Recipe

Strawberry Pie Recipe

Ingredients

Shortbread Crust
  • 1½ cups flour
  • ¾ cup of butter, cubed and chilled
  • 3 Tbs. powdered sugar
Cream Cheese Filling
  • 1 8 oz package of cream cheese, softened
  • 1 cup of sour cream
  • ¼ cup sugar
  • 1 tsp. vanilla
  • 2 tsp. orange zest
Orange Glaze
  • ½ cup of fresh orange juice, chilled
  • 1 Tbs. powdered sugar
  • 1 tsp. cornstarch
  • 3 cups of sliced strawberries
Instructions
Shortbread Crust
  1. Combine flour, butter and powdered sugar to food processor and pulse just until no butter lumps remain, your mixture should resemble coarse cornflour and stick together easily when pressed between your fingers.
  2. Combine mixture into a ball and refrigerate for 30 min.
  3. Preheat oven to 425 degrees. Press crust into a 9 inch pie plate and bake for 9-11 minutes.
  4. Let cool.
Cream Cheese Filling
  1. Add cream cheese, sour cream, sugar, vanilla and orange zest to a mixer and beat for 1-2 minutes. Spread on top of crust and place in the fridge.
  2. Slice strawberries and layer them on top of the filling and return to the fridge.
Orange Glaze
  1. Squeeze one orange into a small saucepan to get about half a cup of fresh orange juice. Make sure juice is COLD.
  2. Add cornstarch and powdered sugar and whisk until no lumps remain.
  3. Slowly heat stirring constantly, remove from heat once it has boiled for 30 seconds.
  4. Let glaze cool to room temperature.
  5. Drizzle or brush glaze over strawberries.
  6. Cover and place in the fridge for 1-2 hours or overnight.

Barbecue Brisket Recipe

Barbecue Brisket Recipe

Barbecue Brisket Recipe

Ingredients
  • 3-6 lb Brisket, fat intact
  • ¼ C. Paprika
  • 2 Tbs. Brown Sugar
  • 1½ Tbs. Onion Powder
  • 1 Tbs. Oregano
  • 1 Tbs. Garlic Salt
  • 1 Tbs. Salt
Instructions
  1. Mix spices together in a bowl and generously rub into the brisket.
  2. Place on the grill over indirect heat with a drip pan directly under the meat.
  3. After about an hour, start to use the drippings to baste the brisket every half hour.
  4. Grill or smoke (if using a smoker box) for 1½ hours per pound of meat, or until internal temperature is between 160 degrees and 185 degrees.

Homemade Caramel Sauce Recipe

Homemade Caramel Sauce Recipe

Homemade Caramel Sauce Recipe

Ingredients

  • 1 cup sugar
  • 6 tbsp salted butter, cubed, room temperature
  • 1/2 cup heavy whipping cream, room temperature

Instructions

1. Pour sugar into an even layer in a large saucepan.
2. Heat on medium-high heat, whisking the sugar until melted. The sugar will clump up first, but will eventually completely melt. This will take about 10 minutes.
3. Once the sugar has melted, stop whisking and allow to cook until the sugar has turned to a little darker amber color. You may notice a nutty aroma. The change in color will happen quickly, so don’t let it go too long or get too dark or it’ll burn. Remove caramel from the heat.
4. Add butter and whisk until combined. The mixture will bubble up, but keep whisking until all the butter has melted and combined.
5. Slowly pour the heavy cream into the caramel and whisk until incorporated.
6. Cool for about 10-15 minutes before using. Store leftovers in a jar with a lid. Refrigerate up to 2 weeks.

 

Apple Cinnamon Oatmeal Cookies Recipe

Apple Cinnamon Oatmeal Cookies Recipe

Apple Cinnamon Oatmeal Cookies Recipe

Ingredients

Apples
  • 1 apple, peeled, cored and diced (about 1 1/2 cups)
  • 1 tbsp butter
  • 2 1/2 tbsp light brown sugar
  • 1/2 tsp ground cinnamon
Cookies
  • 3/4 cup butter
  • 3/4 cup light brown sugar
  • 1/4 cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 2 tsp cinnamon
  • 1 3/4 cup flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 2 1/2 cups Old Fashioned Oats
  • 1/2 cup cinnamon chips
Instructions
1. Melt 1 tablespoon of butter in a pan over medium-low heat. Add apples, sugar and cinnamon and stir to combine.
2. Cook for about 10 minutes, stirring occasionally. Remove from heat and set aside until ready to use.
3. Preheat oven to 350 degrees.
4. Cream butter and sugars together until light and fluffy, about 2-3 minutes.
5. Mix in egg and vanilla extract.
6. Add cinnamon, flour, cornstarch and baking soda to a medium sized bowl and combine.
7. With the mixer on low speed, add flour mixture to butter mixture.
8. Stir in old fashioned oats and cinnamon chips. Dough will be thick.
9. Stir in apples (don’t add the sauce from the apples).
10. Make dough into balls of about 2 tbsp. Flatten them out a bit and place on cookie sheet covered with parchment paper or a silicone baking mat.
11. Bake for 10-11 minutes. They should be slightly golden on the edges and look a little underdone in the center.
12. Remove from oven and allow to cool for a couple minutes before putting on a cooling rack. The center of the cookie will finish cooking as it cools.