Scrumptious Shrimp Scampi Linguine

 

Ingredients

• 1 (16 ounce) package linguine pasta
• 2 tablespoons butter
• 1 1/2 tablespoons olive oil
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped yellow bell pepper
• 6 cloves garlic, sliced
• 48 large shrimp – peeled, deveined, and tails removed
• 1/2 cup dry white wine (such as Chardonnay)
• 1 teaspoon lemon juice
• 1/4 cup clam juice
• 2 tablespoons butter
• 1 1/2 tablespoons olive oil
• 2 tablespoons heavy cream
• 1 1/2 teaspoons crushed red pepper flakes, or to taste
• 3 tablespoons chopped fresh parsley
• 1 teaspoon sea salt

Directions

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Reserve 1 cup of the linguine cooking water, and drain pasta well in a colander set in the sink.
Melt 2 tablespoons of butter and 1 1/2 tablespoon of olive oil together in a large skillet over medium heat, and cook and stir the red and yellow bell pepper and garlic until the peppers have softened, about 10 minutes. Stir in the shrimp, and cook and stir until the shrimp are opaque and pink, about 5 minutes. Remove the shrimp to a bowl and set aside, leaving the peppers and garlic in the skillet.
Stir the wine, lemon juice, and clam juice into the skillet, and bring to a boil over medium heat. Mix in 2 more tablespoons of butter and 1 1/2 tablespoons of olive oil, and return the shrimp to the skillet. Stir in reserved pasta cooking water, cream, red pepper flakes, parsley, and sea salt. Add the cooked linguine, and toss lightly with the shrimp and sauce in the skillet. Simmer the mixture over medium-low heat for 5 minutes to let the pasta absorb some of the sauce, and serve hot.

Apple Snicker Salad

 

Ingredients

• 1 (3.4 ounce) package instant butterscotch pudding mix
• 1 cup milk
• 1 (6 ounce) package whipped cream topping (such as Cool Whip(R))
• 6 chocolate-coated caramel-peanut nougat candy bars (such as
• Snickers(R)), cut into bite-size pieces
• 3 Granny Smith apples – peeled, cored, and cut into bite-size pieces

Directions

Whisk butterscotch pudding mix into milk in a bowl until dissolved.
Stir whipped cream topping into pudding mixture.
Fold the candy bar pieces into the pudding mixture.
Fold the apples into the pudding mixture.

Sirloin Steak with Garlic Butter

 

Ingredient

• 1/2 cup butter
• 2 teaspoons garlic powder
• 4 cloves garlic, minced
• 4 pounds beef top sirloin steaks
• salt and pepper to taste

Directions

Preheat an outdoor grill for high heat.
In a small saucepan, melt butter over medium-low heat with garlic powder and minced garlic. Set aside.
Sprinkle both sides of each steak with salt and pepper.
Grill steaks 4 to 5 minutes per side, or to desired doneness. When done, transfer to warmed plates. Brush tops liberally with garlic butter, and allow to rest for 2 to 3 minutes before serving.

Homemade Kit Kat Bars

 

You’ll Need:

• 75 club crackers.
• ½ pound of unsalted butter.
• 2 cups of graham crackers crumbs.
• 1 cup of firmly packed dark brown sugar.
• 1.2 cup of milk.
• ⅓ cup of granulated sugar.
• ⅔ cup of creamy peanut butter.
• ½ cup of semisweet chocolate chips.
• ½ cup of butterscotch chips.

How to:

First, you need to arrange one layer of club crackers in a 9×1 rectangular baking pan. Break some to fit in the holes.

In a large saucepan, melt the butter over medium heat, mix in the graham cracker crumbs, dark brown sugar, milk and granulated sugar and boil the mixture for 5 minutes while stirring. Turn off the heat and pour half the mixture over the graham crackers.

Add a second layer of club crackers and top with the second half of the mixture.

Finish with a layer of crackers.

In a small saucepan, mix together the peanut butter, chocolate, chips and butterscotch chips and melt while stirring over medium low heat.
Once well combined, spread over the crackers and let cool before refrigerating for two hours, covered.

Once cooled, cut into 2 inch bars, you can store them in an airtight container in the refrigerator for over two weeks.
Enjoy!

Pumpkin Caramel Cream Cheese Poke Cake

 

Ingredients

• 1 box, spice cake mix
• 1 c. canned, pumpkin puree
• 1 c. water
• 3 eggs
• 1/2 c. vegetable oil
• 3/4 c. caramel ice cream topping, divided
• 1 (8 oz.) pkg, cream cheese, room temperature
• 2 Tbsp. milk
• 1 c. powdered sugar
• 1 1/2 c. whipped topping (like Cool Whip)

Instructions

Preheat oven to 350 degrees. Lightly spray a 9×13 pan with baking spray, set aside.
With a hand or stand mixer, mix together the cake mix, pumpkin, water, eggs and oil stopping to scrape down the sides of the bowl. Mix until smooth. Pour batter into the prepared pan, and bake at 350 for 30-33 minutes, or until toothpick inserted into the cake comes out clean, and crumb free.
As soon as the cake comes out of the oven, while it is still hot, poke holes into the cake with the end of a wooden spoon. In a microwave safe bowl, heat up a 1/2 cup of the caramel sauce for about 20-30 seconds, just to warm (making it easier to pour over the cake). Pour the warm caramel sauce over the top of the hot cake, making sure to get the majority of the sauce into the holes of the cake. Let the cake cool completely.
Once the cake is cool, prepare the cream cheese frosting. With a hand or stand mixer, cream together the cream cheese, powdered sugar and milk until smooth and creamy. Add the whipped topping, and fold into the cream cheese mixture. Spread the frosting over the top of the cake, gently pressing the frosting into the holes of the cake. Smooth out evenly.
Drizzle the top of the cake with the remaining 1/4 cup of caramel sauce. For a decorative effect, drag a toothpick through the opposite lines of the caramel sauce in the opposite direction to make a herringbone design. Refrigerate any leftovers. Enjoy!

Spiral Potato Fries

 

Here’s the recipe in English for the Spiral Potato Fries you saw in the picture:

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🥔 Ingredients:

• 3–4 medium potatoes
• 3 tbsp flour
• 2 tbsp cornstarch
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp paprika
• Salt & black pepper (to taste)
• Oil for frying

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👩‍🍳 Instructions:

1. Prepare the potatoes

   • Wash the potatoes well (you can keep the skin on if you like).
   • Use a long knife or a spiral slicer to cut them into spiral/twisted shapes.

2. Make the batter

   • In a bowl, mix flour, cornstarch, and spices with some water until you get a light batter (like pancake batter).

3. Coat the potatoes

   • Dip the spiral potatoes into the batter and coat them evenly.

4. Fry

   • Heat oil well.
   • Fry the potatoes until golden and crispy.

5. Serve

   • Serve hot with ketchup, mayonnaise, or your favorite dipping sauce.

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🌟 Tip:
You can sprinkle cheese or fresh herbs (like parsley or thyme) on top for extra flavor.

Do you want me to also give you a baked (oven) version for a healthier option?

S’mores Ice Cream Sandwich Recipe

 

Here’s a S’mores Ice Cream Sandwich Recipe you’ll love — gooey, crunchy, cold, and chocolatey all in one bite:

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🍫 Ingredients

• 12 graham cracker squares (or digestive biscuits)
• 1 cup marshmallow fluff (or melted mini marshmallows)
• 1 pint chocolate ice cream (slightly softened)
• 1 cup chocolate chips (semi-sweet or milk, melted)
• 1 tbsp coconut oil (optional, for smoother chocolate)
• Mini marshmallows or crushed graham crackers (for garnish, optional)

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🥄 Instructions

1. Prepare the graham crackers

   • Break them into squares if not already. Place half of them on a baking sheet lined with parchment paper.

2. Spread the marshmallow layer

   • Spoon marshmallow fluff (or quickly torch/melt mini marshmallows) onto each graham cracker base.

3. Add the ice cream

   • Scoop softened chocolate ice cream on top of the marshmallow layer. Spread gently to the edges.

4. Top and press

   • Place another graham cracker square on top, pressing lightly to create a sandwich.

5. Freeze to firm up

   • Place sandwiches in the freezer for at least 1 hour so they hold together.

6. Dip in chocolate

   • Melt chocolate chips with coconut oil. Dip each sandwich halfway (or drizzle on top).

7. Optional garnish

   • While chocolate is still soft, sprinkle with mini marshmallows or crushed graham crackers.

8. Set and serve

   • Return to freezer for 15 minutes to harden chocolate, then enjoy!

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✨ Tips

• For extra gooey-ness, toast the marshmallows with a kitchen torch before adding ice cream.
• You can swap chocolate ice cream for vanilla or s’mores-flavored ice cream for variety.

Would you like me to also give you a no-bake quick version (using store-bought ice cream sandwiches + s’mores toppings) for when you want it in just 5 minutes?

Tomato Garlic Salad

 

Here’s a simple and flavorful Tomato Garlic Salad recipe for you:

🥗 Tomato Garlic Salad

Ingredients:

• 4 ripe tomatoes (sliced or cubed)
• 3–4 garlic cloves (minced or thinly sliced)
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar or lemon juice
• 1 tsp fresh parsley or basil (chopped)
• Salt and black pepper to taste
• Optional: a pinch of chili flakes for heat

Instructions:

1. Wash and cut the tomatoes into wedges, slices, or cubes (as you prefer).
2. Place them in a bowl and sprinkle with salt — let sit for 5 minutes so the tomatoes release their juices.
3. Add minced garlic, olive oil, vinegar (or lemon juice), black pepper, and chili flakes (if using).
4. Toss gently to coat everything.
5. Garnish with fresh parsley or basil.
6. Serve immediately with crusty bread, grilled meat, or on its own.

👉 You can also add feta cheese, cucumbers, or olives for a Mediterranean touch.

Would you like me to make a Moroccan-style version with garlic, cumin, and paprika (like a zaalouk-inspired tomato salad)?

Cheesy Garlic Bread Shrimp Grilled cheese

 

Here’s a recipe idea for a Cheesy Garlic Bread Shrimp Grilled Cheese — a fusion between garlic bread, shrimp scampi, and gooey grilled cheese. 🧄🧀🍤

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📝 Ingredients (2 sandwiches)

• 4 slices of thick bread (sourdough, Italian, or brioche work best)
• 2 tbsp butter (softened)
• 2 cloves garlic (minced)
• 1 tbsp fresh parsley (chopped)
• 1 cup shrimp (peeled & deveined, small to medium size)
• 1 tbsp olive oil
• ½ tsp paprika (optional)
• Salt & black pepper (to taste)
• 1 cup mozzarella (shredded)
• ½ cup cheddar (shredded, for extra melt & flavor)
• 2 tbsp grated parmesan

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🔥 Instructions

1. Prepare garlic butter

   • Mix softened butter with minced garlic, parsley, and a pinch of salt. Spread it on one side of each bread slice.

2. Cook the shrimp

   • Heat olive oil in a skillet. Add shrimp, paprika, salt, and pepper. Cook 2–3 minutes per side until pink and cooked through. Remove from pan and chop into bite-sized pieces.

3. Assemble sandwiches

   • Place a slice of bread (butter side down) in a skillet.
   • Add a layer of mozzarella + cheddar.
   • Sprinkle chopped shrimp evenly.
   • Add a bit of parmesan.
   • Top with more cheese and the second slice of bread (butter side up).

4. Grill

   • Cook over medium-low heat, pressing gently with a spatula until the bread is golden brown and cheese is fully melted (about 3–4 minutes per side).

5. Serve

   • Slice in half and enjoy hot! Perfect with marinara sauce or a side salad.

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👉 Would you like me to make a quick version (5 ingredients only) for easier prep, or keep this fancy version?

Fluffy Castella Sponge Cake

 

Here’s a soft and fluffy Castella sponge cake recipe — a classic Japanese honey sponge that’s moist, bouncy, and slightly sweet. 🍯🍰

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🟡 Ingredients:

• 6 large eggs (room temperature)
• 180 g (¾ cup + 2 tbsp) sugar
• 80 ml (⅓ cup) warm milk
• 3 tbsp honey
• 120 g (1 cup) cake flour (sifted)
• 2 tbsp neutral oil (vegetable or canola)

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🟡 Instructions:

1. Prepare the pan

   • Line a rectangular loaf pan (8x8 inch or similar) with parchment paper.
   • Preheat oven to 160°C (320°F).

2. Beat the eggs

   • In a large mixing bowl, beat eggs with sugar using a hand or stand mixer on high speed until pale, thick, and tripled in volume (about 7–8 minutes).

3. Add honey & milk

   • Mix honey with warm milk.
   • Slowly add this mixture to the eggs while whisking on low speed.

4. Fold in flour

   • Sift in the cake flour gradually.
   • Gently fold with a spatula to keep the batter airy.

5. Add oil

   • Stir in the neutral oil, folding carefully until smooth.

6. Bake in a water bath

   • Pour batter into the prepared pan.
   • Place the pan inside a larger pan filled with hot water (about 1 inch deep).
   • Bake for 50–60 minutes, until golden and springy.

7. Cool & rest

   • Remove from oven, carefully lift out of pan, and peel off parchment.
   • Wrap the cake in plastic wrap while still warm (this keeps it moist).
   • Let it rest at room temperature for at least 8 hours before slicing.

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🟡 Tips for Success:

• Use cake flour for extra softness.
• Don’t overmix after adding flour, or the cake will be dense.
• Resting overnight gives the cake its signature moist texture.

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Would you like me to give you a version with cocoa (chocolate Castella) too, or keep it classic?

Easy Garlic Butter Spread

 

Ingredients

• 1/2 cup softened Butter
• 1 tsp Garlic Powder
• 1/4 tsp Onion Powder
• 1/2 tsp Dried Parsley

Directions

Mix together ingredients until well blended
Spread on top of sliced bread (I used French)
Broil on low until browned.

Cucumber Salad

 

Ingredients:

• 2 cucumbers, very thinly sliced
• 1 red onion, very thinly sliced
• 2 tablespoons vinegar or 2 tablespoons lemon juice
• 2 tablespoons sour cream or 2 tablespoons yogurt
• salt and pepper, to taste (I like a lot of pepper)
• 1/2 teaspoon sugar
• 1 teaspoon chopped fresh dill

Directions:

Mix cucumbers and onions together.
Mix rest of ingredients together in a closed bowl and give a shake.
Add to cucumbers, chill till very cold & serve

Peanut Butter Brownie Trifle

 

Ingredients:

• 1 fudge brownie mix (13-inch x 9-inch pan size)2 packages (13 ounces each) miniature peanut butter cups
• 4 cups cold 2% milk
• 2 packages (5.1 ounces each) instant vanilla pudding mix
• 1 cup creamy peanut butter
• 4 teaspoons vanilla extract
• 2 cartons (8 ounces each) frozen whipped topping, thawed

Instructions:

Prepare brownie batter according to package directions. Bake in a greased 13-in. x 9-in. baking pan at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack; cut into 3/4-in. pieces. Cut peanut butter cups in half; set aside 1/3 cup for garnish. In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Add peanut butter and vanilla; mix well. Fold in 1-1/2 cartons whipped topping. Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top. Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled.

Bluebonnet Cafe Coconut Cream Pie

 

INGREDIENTS:

• 1 Cup Sugar
• 3 Tbsp of Butter or Margarine
• 1/4 Cup Cornstarch
• 1-1/2 Tsp Vanilla
• 1/4 Tsp Salt
• 1 (3-1/2 oz.) Can Flaked Coconut
• 3 Cups Milk
• 4 Eggs, Separated
  Your favorite pie crust, baked in a 9-inch pan
  Your favorite whipped cream

DIRECTIONS:

Separate the egg yolks from the egg whites. Reserve egg whites for a meringue topping or discard.

Combine sugar, cornstarch, salt and milk. Cook mixture over medium to low heat, stirring constantly. After mixture bubbles ups and thickens, cook an additional 2 minutes. Remove from heat.

Beat egg yolks slightly. Gradually stir 1 cup of hot mixture into yolks, being careful not to scramble the yolks. Return the egg mixture to saucepan; bring to a gentle boil. Cook and stir 2 minutes more. Remove from heat.

Add butter and vanilla; stir until butter is melted. Add the coconut and mix. Pour mixture into a baked 9-inch pie crust. Allow pie mixture to cool.

Root Beer Pot Roast

 

Ingredients:

• 1 (4 lb) eye of round roast (or another you prefer)
• 1 1/2 teaspoons salt, divided
• 1 teaspoon pepper, divided
• 1 tablespoon vegetable oil
• 1 large onion, thinly sliced
• 1 (12 ounce) bottles root beer ( not diet)
• 1 (12 ounce) bottles chili sauce
• 1 garlic clove, minced

Directions

Sprinkle roast evenly with 1 teaspoon salt and 1/2 teaspoon pepper.
Brown roast on all sides in hot oil in a large ovenproof Dutch oven over medium-high heat. Add onion. Remove Dutch oven from heat.
Stir together remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, root beer, chili sauce and garlic until blended. Pour root beer mixture over roast mixture in Dutch oven.
Bake covered at 300 degrees for 3 hours or until tender.

VERY MOIST COCONUT SHEET CAKE

 

You’ll Need:

• 1 Duncan Hines white cake mix.
• 3 eggs.
• 1 cup of milk.
• ½ cup of vegetable oil.
• 1 small box of vanilla or almond pudding.
• 1 tsp of vanilla or almond extract.

How to:

In a bowl, mix all of the ingredients together and pour into a greased and floured 9×13 pan.

In a preheated oven to 350° bake for 32 to 35 minutes.

Texas Roadhouse Cinnamon Honey Butter

 

INGREDIENTS:

• 2 sticks of butter, at room temperature
• 1 c. powdered sugar
• 1 c. honey
• 2 tsp. ground cinnamon

DIRECTIONS:

Whip the butter so it’s nice and creamy.
This is where the room temperature part makes things easier)
Add the powdered sugar and mix it all in. Then add the honey and the cinnamon. Then whip it. Whip it good. (“Ba da ba da da. Crack that whip!”) Scrape the sides and whip it a little more.
Store the heavenly concoction in the fridge or leave it out at room temperature. It’s going to spread much easier at room temperature, but it’s up to you! Serve on rolls, toast, bagels, sweet potatoes, etc. Enjoy! And good luck not eating all of it!

Crock Pot Roast with Pinto Beans

 

Ingredients:

Roast:

• 2 lb. Pot Roast
• 2 Cups dry raw pinto beans
• 1 can of rotel or diced tomatoes
• 1 onion diced
• cumin (a dash or two)
• 1 tsp garlic powder
• 1 tsp chili powder
• 1 cup water

Burritos:

• large tortillas
• shredded cheese
• salsa
• sour cream

Directions :

In a crock-pot put 2 cups of raw pinto beans on bottom, mix in a can of rotel, then season beans with cumin, garlic powder, a little chili powder, and minced onion. Place roast on top and season the roast again same way. Add water to cover beans and about have of roast. (May need to add water as cooking) turn crock to high and cook until roast falls apart and beans are done. About 4 hours on high. I then switch to warm/low so all spices can simmer!! Shred roast apart and fill in tortilla with some beans. Add fillings as desired and serve warm. Great with rice on the side. Great the next day even for breakfast with a fried egg on top and a little salsa with a tortilla to soak up the juices. Enjoy.

Chicken Croquettes

 

Ingredients

• 4 cups shredded cooked chicken
• 1 cup shredded cheddar cheese
• 2 eggs
• 1/4 chopped onion
• 1/4 cup seasoned breadcrumbs
• 2 tablespoons poultry seasoning

Directions

Combine all ingredients in a medium bowl.
Chill the mixture for at least 30 minutes.
Place a large skillet coated with cooking spray over medium-high heat.
Divide the mixture into 8 portions and cook for about five minutes per side, until the outside is crispy and the cheese has melted.
Serve with reduced-fat sour cream (calories not included).

Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 195.0
Total Fat: 8.8 g
Saturated Fat 4.1 g
Cholesterol: 113.8 mg
Sodium: 194.3 mg
Total Carbs: 3.3 g
Dietary Fiber: 0.2 g
Sugars 0.4 g
Protein: 24.4 g

ONLY 1 POINT JELLO PUDDING FLUFF – Don’t Eat Less, Eat Smart!

 

Ingredients:

• 1 (16 ounce) container Cool Whip, thawed
• 1 (1 ounce) package fat free instant vanilla pudding mix
• 1 (.3 ounce) package sugar free orange Jello
• 1 (20 ounce) can crushed pineapple, undrained
• 1 (16 ounce) can mandarin oranges, undrained

How to make it:

In a large mixing bowl, beat together thawed Cool Whip, pudding mix and jello mix until smooth.
Fold in crushed pineapple and mandarin oranges and mix until combined.
Chill in refrigerator until serving.