Shrimp Stuffed Potatoes

Shrimp Stuffed Potatoes
Shrimp Stuffed Potatoes

6 large Idaho potatoes
Vegetable oil, for coating
8 tablespoons butter
2 cups grated cheddar cheese, plus more for sprinkling
2 cups grated Monterey Jack
2 cups sour cream
Salt and pepper
1 pound shrimp, peeled and sauteed

Preheat oven to 350°.

Begin by washing potatoes, drying them, and gently pricking them with a fork on the sides. Coat each potato with vegetable oil, place on foil covered pan, and bake for approximately 1 hour.

Place the butter in a large bowl. Remove the potatoes from the oven and slice each potato in half. Gently scoop out the potato and place in the bowl. Using a mixer on high, mix the potatoes, butter, sour cream, salt, and pepper. Fold the shrimp and both cheeses into the mixture.

Gently stuff the mixture back into the potato shells, making sure not to break them.

Pile the mixture as high as you can on top of the potato shells. Sprinkle each potato with cheese and paprika for color.

Bake in the oven for approximately 20 to 30 minutes until browned on top.

Yield: 6 servings

Peanut Butter and Butterscotch Chocolate Bars

Peanut Butter and Butterscotch Chocolate Bars
Peanut Butter and Butterscotch Chocolate Bars

1 (12 oz) package semi-sweet chocolate chips
1 (12 oz) package butterscotch chips
4 tablespoons peanut butter
8 cups small Rice Krispies cereal

Mix together chocolate, butterscotch and peanut butter. Melt together.

Add cereal; mix thoroughly.

Pour into oiled 9×13-inch pan. Press down.

Refrigerate to harden. When stiff, cut into squares.

Baked Cheese Grits

Baked Cheese Grits
Baked Cheese Grits

1/4 cup plus 2 tablespoons butter
4 cups water
1 teaspoon salt
1 cup quick grits (not instant)
1 egg
1/3 cup heavy cream
1 teaspoon freshly ground black pepper
1 cup grated Gruyere
1/3 cup grated Parmesan

Preheat oven to 350°F. Grease a 2-quart casserole with 2 tablespoons of butter.

Combine remaining 1/4 cup butter, water, and salt in a heavy medium saucepan over medium heat. When mixture comes to a simmer, add the grits, stirring until thoroughly combined. Continue to cook the grits at a simmer, stirring frequently, until thickened, about 15 minutes.

Meanwhile whisk together egg, cream and pepper. Stir into cooked grits along with cheese. Pour mixture into prepared casserole.

Bake until set, about 45 minutes. Remove from the oven and let stand about 5 minutes before serving.

Yield: 6 servings

Watergate Salad

Watergate Salad
Watergate Salad

1 cup miniature marshmallows
1 pkg. (4-serving size) Jell-O Pistachio Flavor Instant Pudding & Pie Filling
1 can (20 oz.) crushed pineapple, in juice, undrained
1/2 cup chopped pecans
1-1/2 cups thawed Cool Whip Whipped Topping

Combine marshmallows, dry pudding mix, pineapple and pecans in large bowl until well blended.

Add whipped topping; stir gently until well blended. Cover.

Refrigerate at least 1 hour before serving. Store leftovers in refrigerator.

Makes: 8 servings, about 1/2 cup each

Triple Chocolate Bundt Cake

Triple Chocolate Bundt Cake
Triple Chocolate Bundt Cake

1 pkg chocolate fudge cake mix
1 ( 3 oz.) pkg instant chocolate fudge pudding mix
1 (12 oz.) pkg chocolate chips
1 cup sour cream
1/2 cup water
1/2 cup oil
4 eggs
powdered sugar

Combine all ingredients and beat with electric mixer for 4 minutes.

Put in greased bundt pan and bake at 250° for about 1 hour.

Cool 1 hour before inverting. Sprinkle with powdered sugar.

Praline Popcorn Crunch

Praline Popcorn Crunch
Praline Popcorn Crunch

10 cups popped popcorn
1 1/2 cups whole pecans
1/2 cup slivered almonds
1 1/3 cups granulated sugar
1 cup (2 sticks) butter
1/4 cup praline liqueur
1/4 cup light corn syrup
1 tablespoon praline liqueur
1/4 teaspoon salt

Heat oven to 325°F. Butter baking sheet and large bowl.

Toast pecans and almonds until light brown.

Mix popped corn and nuts in a large bowl.

Combine sugar, butter, 1/4 cup praline liqueur and corn syrup in heavy 2 quart saucepan. Cook over medium high heat, stirring occasionally to 275°F. or until small amount dropped into very cold water reaches soft crack stage (separates into hard, but not brittle threads).

Remove from heat, quickly stir in the 1 tablespoon praline liqueur and salt.

Pour over popped corn and nuts mixing until evenly coated. Immediately spread mixture on baking sheet.

Let stand about one hour.

Break into bite-size pieces.

Oatmeal Pie Crust

Oatmeal Pie Crust
Oatmeal Pie Crust

3/4 cup flour
1/2 cup quick rolled oats
1/2 teaspoon salt
4 tablespoons vegetable oil
3 to 4 tablespoons ice water

Combine flour, rolled oats and salt in mixing bowl.

Slowly drizzle in oil, mixing with a fork until mixture resembles fine crumbs.

Add ice water slowly until mixture begins to form a ball.

Pat into 9 inch pie plate. Bake according to filling recipe.

For baked pastry shell: Prick pastry with fork in several places.

Bake at 400° 10 minutes until light golden brown.

Mini Pennsylvania Dutch Apple Pancakes

Mini Pennsylvania Dutch Apple Pancakes
Mini Pennsylvania Dutch Apple Pancakes

1 tablespoon unsalted butter
1 large Granny Smith apple, peeled, cored, cut into 1/2″ slices
3 tablespoons sugar
1/2 teaspoon ground cinnamon
3 large eggs
3/4 cup all-purpose flour
3/4 cup milk
1 tablespoon sour cream
1/8 teaspoon salt
1 teaspoon grated lemon zest
confectioner’s sugar for dusting
cooking spray

Preheat an oven to 400°. Spray two 6 1/2-inch tapas pans with nonstick cooking spray.

In a nonstick sauté pan over medium heat, melt the butter. Add the apple, granulated sugar and cinnamon and sauté, stirring constantly, until the apple begins to soften and brown lightly, 3 to 5 minutes. Remove from the heat and set aside.

In a large bowl, whisk the eggs until lightly frothy. Add the flour, milk, sour cream, salt and lemon zest and whisk just until a smooth batter forms.

Immediately divide the batter between the prepared pans. Divide the apple mixture between the pans, trying to keep the apple slices on top of the batter.

Bake until the pancakes are puffed and golden brown, 15 to 20 minutes. Dust with confectioners’ sugar and serve immediately.

Serves 2.

Lemon Cream Bread

Lemon Cream Bread
Lemon Cream Bread

1/2 cup butter
1 1/4 cups sugar
2 large eggs
2 1/4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
5 1/2 ounces evaporated milk
8 ounces cream cheese
1/4 cup water
1/2 cup pecans, chopped
2 tablespoons grated lemon rind
1/3 cup sugar
1/4 cup lemon juice

Cream butter, sugar, and cream cheese until light and fluffy. Add eggs, one at a time, beating thoroughly after each one.

Add dry ingredients alternately with milk and water, blending well. Fold in nuts and lemon rind.

Pour into a greased and floured 9x5x3 inch loaf pan.

Bake at 350°F about 1 hour or until golden brown.

Stir sugar with lemon juice until dissolved. Drip over hot loaf. Let stand in pan for 30 minutes.

Turn out on a cake rack.

Honey Bun Cake

Honey Bun Cake
Honey Bun Cake

1 18 ounce box yellow cake mix with pudding
4 large eggs
2/3 cup vegetable oil (or corn or canola oil)
1/3 cup water
1 8 ounce container sour cream
1/2 cup firmly packed brown sugar
1 teaspoon ground cinnamon
2/3 cup chopped pecans
1/3 cup honey

1 cup sifted powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

Preheat oven to 350° F. Grease and flour a 9 X 13 inch baking pan.

Combine first 5 ingredients in a mixing bowl; beat at electric mixer’s medium speed until smooth. Set aside.

In another bowl, combine brown sugar, cinnamon, and pecans; set aside.

Pour half of batter into greased and floured baking pan. Sprinkle half of sugar mixture over batter. Drizzle the honey over sugar mixture. Pour remaining batter on top of honey and underlying sugar mixture. Gently swirl batter with knife.

Bake for 30-35 minutes or until a wooden toothpick inserted in center comes out clean. Remove from oven.

To make glaze: Combine all ingredients; beat at medium speed until smooth. Drizzle glaze over cake and cool. Cut into squares.

Makes 8-12 servings.