Grilled shrimp- scampi style

1 lb large shrimp ( I used the frozen shrimp from Costco)

1 tsp sea salt

1/2 C extra virgin olive oil

4 large garlic cloves, minced

pinch of crushed red pepper flakes

2 TB fresh flat leaf parsley

4 tb freshly squeezed lemon juice

skewers

Peel, devein, and butterfly shrimp ( if you need to)

Soak in ice salt water and allow to stand 15 minutes.

Drain, then dry the shrimp with paper towels

In a bowl mix oil, garlic, pepper, parsley and Lemon and shrimp and toss.

slide shrimp on skewers

Grill each side 2 minutes on direct heat.

Citrus Melts

Citrus Melts
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1 1/2 sticks unsalted butter, room temperature
1 cup confectioners' sugar
Grated zest of 2 limes {lemon or orange}
2 tablespoons freshly squeezed lime juice{lemon or orange}
1 tablespoon pure vanilla extract
1 3/4 cups plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon salt
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Directions: In the bowl of an electric mixer cream butter and 1/3 cup sugar until fluffy. Add lime zest, juice, and vanilla. In a medium bowl, whisk together flour, cornstarch, and salt. Add to butter mixture, and beat on low speed until combined. Chill dough for at least 1 hour {in bowl, or formed into rolls}. Place mini rounds {I flatten mine} on baking sheets, spaced 1 inch apart, and bake in a 350 degree oven. Bake cookies until barely golden, about 15 minutes {8-12 minutes on the coast}. Transfer cookies to a wire rack to cool slightly, 8 to 10 minutes. While still warm, place cookies in the sugar-filled bag; toss to coat OR frost with favorite glaze.
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Glaze
3/4 c. powdered sugar
1/4 c. butter, softened
1 tsp. lime juice {lemon or orange}
1 tsp. grated lime peel {lemon or orange}
Mix 4 ingredients together until smooth, spread on cooled cookies.

Osteria's roasted tomato soup

3 pounds Roma tomatoes, cut in quarters
1/4 cup olive oil
1/4 cup sugar
3 tablespoons salt
3 tablespoons butter
1 yellow onion, coarsely chopped
6 cloves garlic, minced
3 tablespoons flour
1 quart vegetable stock or broth
2 bunches fresh basil, chopped
1 cup heavy cream
Salt and pepper
Preheat oven to 275 degrees. Place tomatoes in a large bowl and toss with olive oil, sugar and salt. Spread out on a large baking sheet and roast in oven for 1 hour. Chop coarsely and set aside.
Melt butter in a large pot over medium heat. Add onion and garlic and sauté until onions are soft, about 6 minutes. Stir in flour and cook 1 minute. Add stock or broth and roasted tomatoes and bring to a boil. Reduce heat and simmer for 20 minutes. Add cream and cook for 5 more minutes. (For a smoother soup, add an additional 1/4 cup of stock and purée in a food processor.) Remove from heat and add chopped basil. Add salt and pepper to taste. Serves 4.

Cozy Restaurants, Comforting Food

Missy's Cookie bars

2 1/2 Sticks butter

2 C flour

2 C oats

1 1/2 C brown sugar

1 tsp baking soda

1/2 tsp salt

Mix and pour 1/2 of the mixture into a sprayed 9 x 13 in pan. Bake 350 degrees for 10 minutes.

Mix 1/2 jar of caramel sauce with 3 TB flour

bag of chocolate chips

Pour caramel over the baked mixture and then sprinkle with chocolate chips then top with the last half of the cookie mixture (crumble mixture).

Bake 18 minutes.

Reagan's key lime pie

1 big tube cool whip
1 14oz can sweetened condensed milk
1/2 C key lime juice
2 graham cracker pie crusts

Mix 1/2 tub cool whip, sweetened condensed milk and key lime juice together and pour into pie crust. Whip other 1/2 of cool whip and place on top if desired.

Refrigerate to set and keep cold.

BBQ Chicken Chop Salad

2 boneless, skinless chicken breasts
1 cup barbeque sauce

Marinate chicken in barbeque sauce, then bake at 350 degrees for 30 minutes. Chop into pieces and refrigerate.

½ head iceberg lettuce, chopped
½ head Romaine lettuce, chopped
3 to 4 Roma tomatoes, chopped
1 jicama, peeled and diced
½ cup cilantro, chopped (optional)
1 can white shoepeg corn, rinsed, drained
½ pound Monterey Jack cheese, grated
1/2 to 1 can black beans, rinsed, drained


Combine chicken in a large salad bowl with salad ingredients and toss. Serve with ranch dressing, additional barbeque sauce and crispy corn tortilla chips.

Play Dough Recipe

1/4 c. salt
1 1/2 c. water
food coloring
1 1/2 Tbsp. oil
3 tsp. cream of tartar
1 1/2 c. flour

Mix salt and water. Bring to boil. Remove from heat. Add oil, coloring, and cream of tartar. Mix. Add the flour. Mixture will be thick and warm. Knead until smooth, you'll need more flour when you knead it. Store in covered container (after it cools). The color doesn't come off and it lasts a long time. Also, it isn't harmful in the kids eat it.