Shrimp Mozzarella Skewers

I was looking at some pics to upload to Facebook, and saw a picture of this recipe.  I made them last Christmas Eve.  Both my men thought they were wonderful!  (The guys are right!!)   So, here's a great recipe to try!


Shrimp Mozzarella Skewers
16 large, fresh shrimp
12 - 16 oz. fresh mozzarella, cut into 3/4 inch cubes
sea salt and fresh ground pepper, to taste
flour
2 beaten eggs
3/4 - 1 c panko bread crumbs
oil for deep frying
grated rind and juice of one lemon
3 crushed bay leaves


Make sure shrimp are peeled and deveined.   Thread shrimp and cheese onto skewers that have been soaked in water for 30 minutes.  Sprinkle with salt and pepper.  Roll in flour.   Dip each skewer in egg and then roll in panko bread crumbs.  Freeze for 45-60  minutes.
When ready to fry, heat oil to 350*.  Carefully place skewers into oil and fry for 4-5 minutes, until crisp and golden.  Remove from oil, drain on paper towel and place on warmed serving plate.  Drizzle lemon juice over and sprinkle with lemon rind and crushed bay leaves.  Serve immediately!

Cool Pineapple Cake

My mom sent me this recipe.  I have not tried it yet but my sister has and mom said it was really good...a cool, summery type dessert! I will be making it soon!


Cool Pineapple Cake
1 baked cake (white or yellow), baked according to package directions


Cool the cake completely.  Poke a few  holes in the cake.
Then pour 2 cans, yes, 2 cans, crushed pineapple, in juice, over the top of cake, juice and all.  Set aside.
Meanwhile, mix together 2/3 c cold milk  and 1 sm. box instant vanilla pudding.  Mix well, until smooth.
Add 8oz Cool Whip.  Mix well.  Spread over the top of the cake and pineapple.  Chill for at least 30 minutes.
A cool and refreshing summer dessert!  

Thanks, Mom and Carol!!

Fresh Peach Cobbler

Sorry...I've been slacking on this whole recipe blog thing!  Well, here's a goodie to make it up to you! 
It's the time of the summer when all the fresh fruits start to be ready and this recipe will put peaches to good use!!  It is VERY easy but very yummy!  Try it and see what you think!


Fresh Peach Cobbler
5 - 6 peaches, peeled and sliced
5 slices white bread (can be honey white, homemade, whatever you like but wheat bread does not do well in this recipe)
1 1/4 c sugar
2 TBL flour
1 beaten egg
1 stick butter, melted
1 tsp cinnamon
1 tsp vanilla 
Preheat oven to 350*.  Spray a 9X9 pan (or 3 qt. casserole) with non-stick spray.
Place peaches in the prepared pan.  Cut crusts from bread and cut into cubes.  
Place over the peaches.  Set aside.
In separate bowl mix the remaining ingredients.  Pour over the prepared peaches.  Make
sure the bread cubes are well covered with batter.  Bake for 35-45 minutes or until golden brown.
Best if served warm with ice cream or whipped cream!


This recipe can be made with many other fruits as well!  

Peanut Butter Meltaway Cake

So, it has certainly been a while since I have posted a new recipe.  Life has been crazy busy, but the school year is nearly done and maybe, just maybe, life will slow down a little!
The recipe today is a favorite of my family...a recipe I got from a friend many years ago...and one I have made MANY times!
It does take a little while to do as there are some steps to do but it is worth EVERY minute spent preparing it!  If you are a chocolate/peanut butter lover, you will be happy!

Peanut Butter Meltaway Cake
Layer 1:
In a small saucepan:
1 c butter
1/4 c cocoa powder
2 eggs, beaten
1/2 c sour milk
Melt butter, add cocoa.  Mix together eggs and sour milk and add to melted butter/cocoa mixture.  Bring just to boiling. Stir well.   Remove from heat and immediately add 1 c cold water and 1 tsp vanilla.    Set aside.
Meanwhile, in a large mixing bowl:
2 c sugar
2 c flour
pinch salt
1 tsp baking soda
Mix together and add liquid.  Mix well, beating till smooth.  Pour into a 13X9 baking pan that has been lightly sprayed with non-stick spray.  Bake at 350* for 40 - 45 minutes.  Remove from oven and cool completely.
Layer 2:
Melt one cup peanut butter in the microwave for about one minute.  Pour and spread melted peanut butter over the cooled cake.  Refrigerate for 20 minutes.
Layer 3:
1/2 c butter
1/3 c cocoa
4 1/2 c powdered sugar
1 tsp vanilla
6 TBL sour milk
In large saucepan, melt butter over low heat.  Add cocoa and bring just to a boil.  Remove form heat.  Add remaining ingredients.  Beat with wire whisk till smooth.  Pour on cake.  Icing will be runny but will thicken and harden a bit as it cools.  Cool and store in  refrigerator.

Dark Chocolate Almond Butter

For those of us who love Nutella, this is my own attempt....but I used almonds instead of hazelnuts because of the cost difference!   Hazelnuts....$13.99/lb       Almonds...$3.99/lb  The taste is not exactly the same but it is still very tasty!


Dark Chocolate Almond Butter
2 c raw, skinless almonds
1 c dark chocolate chips, melted
1 tsp canola oil
1/8 tsp sea salt


Place almonds in the food processor.  Process until very smooth and creamy. scraping the dish often.  It took me about 13-14 minutes to get to a very smooth consistency.  Slowly pour the melted chocolate in the processor, as it is slowly processing.  Beat till very smooth.  Add oil and sea salt.  Process again for about one more minute.  Put butter in an airtight container.  Serve on animal crackers or other cookie, cracker or toast!!

Creamy Cauliflower Soup

Recently a friend asked me for my cauliflower soup recipe.  I had to go searching because I haven't made it in such a long time.  But she made it and told me how good it is...and now I feel the need to make it again!  Since I had the recipe handy, I decided to post!

Creamy Cauliflower Soup

1 medium head cauliflower, broken into florets (about 5 cups)

2/3 c chopped onion

1/4 c butter

1/4 c flour

2 c chicken broth

2 c half and half

1/2 tsp Worcestershire sauce

3/4 tsp salt

1 c shredded cheddar cheese

6 slices bacon, cooked crisp and crumbled

In large pan, bring one inch water and cauliflower to boil.  Cover and cook till cauliflower is tender.  Drain and reserve liquid.  Set aside.

In the same pan, cook onion in butter.  Cook and stir until tender.  Add chicken broth and bring to boil.  Reduce heat and cook over medium heat until it thickens.

Add 1 c cooking broth and Worcestershire sauce.  Stir in cooked cauliflower and salt. Using immersion blender or potato masher, blend (or mash) cauliflower a bit.  (I still leave some chunkiness to the soup, but blend a little.)

Remove from heat and add cheese and bacon.  Stir till cheese is melted and soup is smooth.

Remove from heat and serve.

Chocolate Chip Peanut Butter Muffins

If you are a  chocolate and peanut butter lover, here is a recipe for you!  I made these this morning and my guys said they are "do again!"  And, just for the record, my marvelous cousin, Amy Zimmerman, sent me this wonderful recipe!!!  :)


Chocolate Chip Peanut Butter Muffins
2 c flour
1 c mini chocolate chips
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 c sugar
1 c peanut butter
1/4 c butter or margarine
2 eggs
1 c milk
1 tsp vanilla
Heat oven to 400* and line and paper line 24 muffin cups.
In a large bowl mix together flour, chips, baking powder, baking soda, and salt.  Set aside.
In a separate bowl, mix together sugar, peanut butter, butter and eggs.  Add milk and vanilla.  Stir until well blended.
Add wet mixture, all at once, to flour mixture.  Stir until just moistened.  Do not overmix.
Scoop into prepared muffin tins, filling 3/4 full.  Bake for 15 minutes.  Remove from oven and cool for 5 minutes.
While cooling:
Mix together 1 c powdered sugar and 4 tsp. water.  Mix till very smooth and drizzle over muffins.