Garlic Shrimp

1 ½ pounds raw shrimp
4 cloves garlic, peeled and sliced thin
4 tbsp butter, melted
4 tbsp olive oiL
21-Spice Salute from Trader Joe's (or any combination or herbs and spices)

Freshly-ground black pepper
Juice from half a lemon

Handful of fresh cilantro, chopped 

Crusty bread

In a 8x11 pan toss shrimp, oil, melted butter and 21-Spice salute spice. Bake at 375F until shrimp is pink and done about 10 minutes. Transfer to a serving dish or eat right out of the baking dish. Sprinkle with cilantro if using. Serve with crusty bread for dipping in the juice.

Layered Pudding Dessert with Pecan Crust

Crust
1 cup pecans, chopped
3 tbsp white sugar
½ cup butter, melted
1 cup flour

Cream Cheese Layer
1 8 oz package cream cheese
1 cup powdered sugar (use ½ cup for less sweetness)
1 cup cool whip

Vanilla Pudding
1 package of instant vanilla pudding or mousse
2 cups milk 

Chocolate Pudding
1 package of instant chocolate pudding or mousse
2 cups milk

Last Layer
2 cups cool whip

Topping
Shaved chocolate

Preheat oven to 350 F degrees. Spray a 9x13 inch baking dish with cooking spray. In a mixer mix all the crust ingredients together and press the mixture into the prepared baking dish. Bake it for about 20 minutes.Prepare the vanilla and chocolate pudding and refrigerate to thicken. In a mixer add the cream cheese, powdered sugar and the cup of cool whip. Mix until light and fluffy.

Once the crust cools, spread the cream cheese mixture evenly over the crust. Spread the chocolate pudding over the cream cheese, then the vanilla pudding. Top with cool whip and sprinkle with the shaved chocolate. Refrigerate for a couple hours to set.


Lemon Layered Dessert: Replace pudding layers with Lemon Pie filling. Top with fresh blueberries.

AKA: Six in a pan or Sex in a pan

Gravy

4 tbsp flour
4 tbsp butter
2 cups broth (warmed in microwave)

salt and fresh cracked black pepper to taste
1-2 cups drippings from the bird or roast beef (optional)

Melt butter and add flour. Cook for a minute and then slowly whisk in the broth. Warming the broth helps prevent lumps. Add the drippings if using and suggestions below. Bring the gravy to a simmer and add salt and pepper to taste.

Chicken or turkey gravy use chicken broth and add:

• 1 tsp dried thyme
• 1/2 tsp garlic powder 
• 1/2 tsp onion powder 
• 1/2 tsp paprika 

Beef gravy use beef broth + 1-2 tsp Worcestershire sauce

Bourbon Maple Bacon Stuffing

½ pound bacon, diced
½ cup butter
1 onion, diced
2 celery stalks, diced
1 garlic clove, minced
1 tsp dried rosemary
2 tsp dried thyme
1 large loaf of sourdough, cut into cubes
4 eggs, slightly beaten
½ cup of bourbon
½ cup chicken stock
¼ cup maple syrup
Optional: cranberries, toasted chopped pecans


Preheat oven to 350 degrees F. Lightly grease a 9x13 inch baking dish. Cook bacon, reserve fat. Using the same pan, melt the butter over medium heat. Stir in the onions, celery and garlic. Cook until onions are soft and transparent. Stir the bacon, some of the bacon fat, thyme and rosemary.
Place the bread cubes into a large mixing bowl. Stir in and bacon onion mixture and toss to mix evenly. Combine the the eggs, bourbon, chicken stock and maple syrup and mix into the bread cubes. Spoon the stuffing mixture into the prepared baking dish, and pat down slightly. Bake for 40 to 45 minutes or until a knife inserted into the centre comes out clean.


Inspired from: http://www.ctvnews.ca/mobile/lifestyle/maple-and-stout-brined-turkey-with-bourbon-maple-bacon-stuffing-1.2700575

Vegetable Soup

1 pound lean ground beef
2 celery stalks, diced
1 medium onion, diced
2 carrots, diced

2 cloves garlic, diced
28 ounce can crushed tomatoes
1 can Accents, Italian canned tomatoes
2 tbsp tomato paste
4 cups beef broth

2 bay leaves
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon dried thyme
salt and pepper to taste
1 can black or red kidney beans, drained and rinsed
1 cup pasta, uncooked (small shells work well)
Hot sauce to taste

Fry ground beef with onion and celery in large stock pot. Drain fat. Add garlic and remaining ingredients except pasta. Simmer for 1-2 hours then add pasta. Simmer for another 30 minutes until done. Add extra beef broth or water if desired to make a soupier soup. Season with hot sauce, salt and pepper to taste. Discard bay leaves before serving.
Serve With crusty garlic bread.

Sunday Roast

1 beef roast
oil
6 large carrots, peeled and cut into large chunks
6 large potatoes, peeled and cut into large chunks
1 onion, peeled and cut into large chunks
2 cloves garlic, finely chopped
1 cup beef broth
1 tsp Worcestershire sauce
2 bay leaves
1 tablespoon corn starch

Seasoning Mix

2 tablespoons Montreal steak spice
1 tablespoon dried thyme
1 tablespoon dried rosemary

Combine seasoning mix in a small bowl. Set aside. Coat both sides of meat with oil. Sprinkle a third of the seasoning mix onto each side. Sear both sides of the meat. Transfer roast to slow cooker.

Place the vegetables in a large bowl. Drizzle on a little oil to coat vegetables. Sprinkle on the remaining seasoning mix. Add the vegetables to the same skillet that was used to sear the meat. Sauté for about five minutes - stirring occasionally.

Transfer the vegetables to the top of the roast in the slow cooker. Can also cook carrots and potatoes separately in oven, about 45 minutes at 375. Pour in the beef broth. Cover with lid. Cook on low for 4-6 hours or on high for 2-3 hours.

Scoop out cooking juices from the slow cooker. Transfer juices to a small sauce pan and bring to a simmer over medium heat on the stovetop. Whisk together the cornstarch with a little water. Blend into the pan juices while whisking. Bring back to a simmer until thickened. Taste and adjust seasoning as needed.

Serve with Yorkshire Pudding.

Perogies

5 c purity flour
2 large eggs
1 tbsp oil
2 c water (maybe 1/2 cup more)
Combine and knead ingredients a long time...maybe 1/2 an hour adding more water if needed. Cover and let sit 1/2 hour. Flour the counter and cut a piece of dough (cover the remaining dough.


Roll out. Use a glass to cut out each perogy. Add filling (potato mixture). Use water on your fingers to moisten edges and pinch sides together. Place on floured towel and cover with a towel. Turn them over. Freeze on a cookie sheet that is floured.


Filling
Boil potatoes did done. Drain. Add 3/4 to 1 pound of grated old cheddar cheese. Put lid on and let cheese melt about 15 to 20 minutes. Mash.


When ready to eat, boil perogies til they float. Quick fry with onions. Serve with sour cream, crisp bacon...


From the recipe of Jen and Linda