Shrimp Fettuccine Alfredo

This recipe is so easy to make. You could replace the shrimp with chicken or even veggies if you want to go meatless. It is quick and delicious.
The Recipe:

Add 2/3 cup of sour cream to one egg yolk and mix well together. Set aside.
The recipe does call for this one egg yolk that is not cooked. However, you do add this mixture to very hot noodles and butter. We have never been sick from the egg but if you are pregnant you might want to skip the recipe for now! You could also heat up the dish after is is mixed together, if the idea of an egg yolk is unsettling.

Start to cook the pasta. I have discovered with this dish that the fresh pasta located in the refrigerator section of your grocery store is the best. Try it next time!

Meanwhile melt 4 T of butter in a pan. Add one clove of minced garlic and 1 pound of shrimp. I use the frozen cooked shrimp that has been thawed. Since it is already cooked, I do this step to warm up the shrimp and add the butter/garlic flavor. Once warmed through, add the cooked pasta, the cream mixture, the shrimp, 1/2 cup of Parmesan cheese and 2 more T of melted butter to a bowl and mix together. Serve immediately.

Ham and Brie Cheese Sandwich

I love ham and cheese sandwiches, especially with a nice cup of hot soup. This time we switched our regular swiss cheese for brie and it was fantastic! Try to buy a softer brie and let it warm to room temperature to help spread it. Also, start with good crusty bread. I found this from the store made bread section at my favorite market. The bread makes all the difference!
Place brie cheese on one side of the bread and dijon mustard and ham on the other side. Close the sandwich and toast for a few minutes to melt the cheese. Serve and enjoy!

Stuffing

I love this recipe for stuffing and every year I wonder why we only make it for Thanksgiving and Christmas. It is really easy and you can bake it uncovered to get the top crispy or covered to keep it moist. I have found that stuffing recipe's and the way to cook it are a hot topic and everyone has their own opinion, but this recipe has not failed the crowds yet!

The Recipe:

Saute 1 cup of celery, 1 cup of onions and 1 cup of mushrooms in 2 sticks of butter. Yes two sticks of butter....then go work out!!

Once the vegetables are soft, add 1 teaspoon each of garlic powder, onion powder, celery salt, thyme and sage. I mix the dry ingredients in a small bowl first and add to the pan with fresh parsley. You can use 2 T fresh parsley or 1 T dried parsley.

Add contents of pan to one bag of cubed stuffing in a big bowl. Add about 8 ounces of chicken broth to the mix and stir together. It should be moist, but if it appears too dry slowly add more chicken broth. Bake in a large casserole dish for 20-30 minutes. I baked mine for 15 covered and then 15 uncovered.

• Ingredients:
• 2 sticks butter
• 1 cup each celery, onion, mushrooms
• 1 t each garlic powder, onion powder, celery salt, sage thyme
• 2 T fresh parsley
• 1 bag of cubed stuffing
• 8 ounces of chicken broth

Garlic Butter Green Beans

This dish was a hit at our house and two of my boys loved it! The butter and the garlic is what made the difference. Who would have thought that all I needed to do to get the boys to eat their veggies was throw some butter and garlic in! They loved it.

The Recipe:

For this recipe I used about half a pound of green beans. Add more butter and garlic if you have more beans. Begin by trimming the ends of the green beans and cleaning them under running water. Boil in a small sauce pan with just enough water to cover for 5 minutes. Drain from pan and set aside.

Add 2 T butter and 1 clove of chopped garlic to pan and let cook for a minute. Return beans to pan to mix with garlic butter and serve.

Sweet and Spicy Pumpkin Seeds

This recipe is from Martha Stewart and it is delicious. It's not like we need any more sugar around Halloween time but this recipe is so good with the sweet and spicy flavors on the baked pumpkin seeds. They are addictive and delicious. Try this recipe with your pumpkin seeds. You will not be disappointed!

The Recipe:

5 T sugar

1/4 t salt

1/4 t cumin

1/4 t cinnamon

1/4 t ground ginger

1 pinch of cayenne pepper

1 1/2 T oil

1 cup of pumpkin seeds

Bake pumpkin seeds on a baking sheet at 250 for one hour stirring occasionally. Let seeds cool. In a medium bowl combine 3 T sugar, salt, cumin, cinnamon ginger and cayenne and set aside Meanwhile heat oil in pan and add remaining 2 T sugar. Cook until sugar melts and seeds begin to caramelize, about 1 minute.

Remove from heat and add to bowl with spices and stir well to coat.

Chicken Broccoli Stir Fry

This recipe is quick, healthy and delicious. You only need chicken, broccoli and your stir fry sauce of choice. I used a new one for this recipe and it is very good.

It is made by The Ginger People and it is a marinade and/or cooking sauce. It had a little spicy kick to it and it did taste like ginger!

The Recipe:

Cut boneless skinless chicken breasts into bite sized pieces and cook in a wok until no longer pink. Remove from wok and add about 3 T of stir fry sauce.

Add your chopped broccoli and cover pan with a lid. Let the sauce steam the broccoli for about 3 - 4 minutes. Add chicken back into pan and cook for a few minutes more to let the sauce combine with all ingredients. Serve with white or brown rice.

Baked Chicken Wings

Looking for an appetizer for a football game? This is it! They are super easy to make and they are just as good as the restaurant version.

For this recipe I used the chicken wings that were not frozen. I found them in the chicken section at the grocery store. I have also used the frozen ones and found that they both work well. Place chicken wings on a foil lined tray and bake for 45 minutes at 375.

Meanwhile melt a stick of butter and mix with 1/4 to 1/2 cup of hot sauce.

After 45 minutes of cooking, remove from oven and toss with sauce. Turn on the broiler and cook for another 15 minutes to get the skin crispy. Serve with ranch or blue cheese dressing.