Thursday, February 18, 2016
Tuesday, February 16, 2016
Macaroni With Tomatoes (MY favorite comfort food)
8 oz Macaroni (cooked al Denta)
2 24oz cans of tomatoes (juice included)
2 Tbsp bacon drippings
1 tsp garlic powder
1 tsp celery seed (you can use celery salt)
1 tsp soul seasoning
1/2 tsp seasoned salt
3/4 cup grated Parmesan cheese
Ground pepper
Cook Pasta until Al Dente, drain in same pot, return pasta, add all of remaining ingredients, stir well, return to boil, reduce heat and simmer for 3-4 minutes.
Top with a dash more of your soul seasoning.
*If you cannot find soul seasoning in your area, You may substitute with Cajun seasoning..
**for a soupier dish, add 1 cup of water OR 1 to 2 cup of tomato juice.
ENJOY!
8 oz Macaroni (cooked al Denta)
2 24oz cans of tomatoes (juice included)
2 Tbsp bacon drippings
1 tsp garlic powder
1 tsp celery seed (you can use celery salt)
1 tsp soul seasoning
1/2 tsp seasoned salt
3/4 cup grated Parmesan cheese
Ground pepper
Cook Pasta until Al Dente, drain in same pot, return pasta, add all of remaining ingredients, stir well, return to boil, reduce heat and simmer for 3-4 minutes.
Top with a dash more of your soul seasoning.
*If you cannot find soul seasoning in your area, You may substitute with Cajun seasoning..
**for a soupier dish, add 1 cup of water OR 1 to 2 cup of tomato juice.
ENJOY!
Oreo Dirt Pudding cups
1 8oz pkg cream cheese (room temp)
1/2 stick unsalted butter (room temp)
2 small pkgs instant vanilla pudding
1 8oz tub cool whip
1 pkg Oreo cookies (crushed fine) reserve a few cookies for decorating.
1 cup powder sugar
2 1/2 cups milk
Using your hand mixer,
Cream together butter and cream cheese, set aside
In large bowl, combine instant pudding and milk. Combine well, add cool whip, once well combined, add butter cream cheese mixture and combine well with mixer.
sprinkle crushed cookies into bottom of dessert cups/goblets, add layer of mixture. Repeat each step until desert cup/goblet is full, end with sprinkled oreos and add 1 cookie to top.
Refrigerate for 2 hors before serving.
**Makes 8 goblets/dessert cups, depending on size of cups.
ENJOY!
1 8oz pkg cream cheese (room temp)
1/2 stick unsalted butter (room temp)
2 small pkgs instant vanilla pudding
1 8oz tub cool whip
1 pkg Oreo cookies (crushed fine) reserve a few cookies for decorating.
1 cup powder sugar
2 1/2 cups milk
Using your hand mixer,
Cream together butter and cream cheese, set aside
In large bowl, combine instant pudding and milk. Combine well, add cool whip, once well combined, add butter cream cheese mixture and combine well with mixer.
sprinkle crushed cookies into bottom of dessert cups/goblets, add layer of mixture. Repeat each step until desert cup/goblet is full, end with sprinkled oreos and add 1 cookie to top.
Refrigerate for 2 hors before serving.
**Makes 8 goblets/dessert cups, depending on size of cups.
ENJOY!
Wednesday, February 10, 2016
Cajun Shrimp With Angel Hair Pasta
1 pound shrimp (cleaned, peeled)
1 tsp Cajun seasoning
1 tsp Soul seasoning
1 tsp Garlic powder
1 tsp crushed red pepper flakes
2 lg cloves garlic (minced)
2 Tbsp Olive oil
2 Tbsp Unsalted butter
1 cup chicken stock
1 cup heavy whipping cream
Fresh grated Parmesan cheese
16 oz Angel hair pasta, cooked al-dente, drained
In large pan, Saute shrimp in olive oil, butter, minced garlic, and spices over medium heat for 3-4 minutes. Or until shrimp is pink in color and fragrant.
Add chicken stock, and heavy whipping cream and fresh ground pepper to taste. Return to boil, simmer on med low for 7-8 minutes.
add drained pasta and mix thoroughly. Top with freshly grated Parmesan cheese
Garnish with chopped parsley if desired.
ENJOY!!
1 pound shrimp (cleaned, peeled)
1 tsp Cajun seasoning
1 tsp Soul seasoning
1 tsp Garlic powder
1 tsp crushed red pepper flakes
2 lg cloves garlic (minced)
2 Tbsp Olive oil
2 Tbsp Unsalted butter
1 cup chicken stock
1 cup heavy whipping cream
Fresh grated Parmesan cheese
16 oz Angel hair pasta, cooked al-dente, drained
In large pan, Saute shrimp in olive oil, butter, minced garlic, and spices over medium heat for 3-4 minutes. Or until shrimp is pink in color and fragrant.
Add chicken stock, and heavy whipping cream and fresh ground pepper to taste. Return to boil, simmer on med low for 7-8 minutes.
add drained pasta and mix thoroughly. Top with freshly grated Parmesan cheese
Garnish with chopped parsley if desired.
ENJOY!!
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