½ cup chopped green bell pepper (Optional – I used green chilis instead)
½ cup chopped celery
2 cloves garlic, minced
2 Tbsp cornstarch
1 (14.5 oz) can stewed tomatoes (or plain crushed tomatoes)
1 (8 oz) can tomato sauce
1 cup water
1 Tbsp Worcestershire sauce
2 Tbsp Cajun seasoning
1 tsp chili powder
hot pepper sauce, such as Tabasco, to taste
1 pound medium shrimp – peeled and deveined
1 Tbsp lemon juice (Optional)
2 tsp chopped fresh thyme (Optional)
Preparation:
Melt butter in a 2-quart saucepan over medium heat; stir in onion, green pepper, celery, and garlic. Cook and stir until onion has softened and bell pepper is tender, about 5 to 7 minutes.
Mix in cornstarch. Stir in stewed tomatoes, tomato sauce, water, Worcestershire sauce, chili powder, Cajun seasoning, and hot pepper sauce. Bring to a boil, stirring frequently.
Stir in shrimp, lemon juice, and fresh thyme; cook until shrimp are bright pink on the outside and the meat is opaque, about 5 minutes.
This recipe can either be a main dish or a side dish. You can adjust the heat by adding more hot sauce. Top with chopped green onions and serve over rice.
2 lb beans (e.g. dry navy beans, soaked overnight)
1 jar (12 oz) molasses
2 or 3 strips of bacon (I cut them into pieces and leave them in)
1/2 cup brown sugar
1 onion, whole
2 Tbsp ketchup
Preparation:
Soak beans overnight in preparation, according to directions on bag.
Place onion at bottom of bean crock or Crock Pot.
Create repeating layers of beans, molasses, bacon, and brown sugar.
Finish by placing ketchup on the very top.
Bake 4-5 hours in 350 degree oven or a Crock Pot on high. I’ve successfully used an Instant Pot to speed up the process. Remove onion (and bacon, optionally) before serving.
Preparation: Cream shortening, brown sugar, molasses, and buttermilk together in mixer bowl. (will be runny) Mix dry ingredients in separate bowl and add to wet ingredients. (Chill if desired.)
Roll 1/4″ thick and cut out. Bake on lightly-greased cookie sheet at 375 degrees for 10-15 minutes.
6 Snickers candy bars, chopped into bite-size pieces
4-6 medium apples, cored and diced
5.1 oz. package vanilla instant pudding (I use half butterscotch)
½ cup milk
16 oz. Cool Whip
½ cup caramel topping
Preparation: Whisk dry pudding powder, milk, and cool whip together until well combined. Stir chopped apples and Snickers into pudding mixture. Place in a large bowl and drizzle with caramel.
12-15 marshmallows or 1 1/2 cup miniature marshmallows
1 package lime Jello
1 cup cottage cheese
1/2 cup chopped nuts
1 cup whipped cream
Preparation: Drain pineapple and add water to make 1 1/2 cups juice. Put in saucepan and boil for 1 minute. Add marshmallows and melt. Add lime Jello and dissolve. Let cool until thickened. Add crushed pineapple, cottage cheese, nuts and whipped cream and stir.
Preparation: Place ingredients in bread maker in order listed. Run the “dough” cycle.
Remove dough from bread maker. Punch down on a lightly-floured surface. Cut the dough into 16 equal pieces. Roll each piece of dough into a rope about 16″ long. Shape each rope into a pretzel. (cross the ends of the rope to make a loop; twist the crossed ends again and fold across the loop)
Place the pretzels on a greased baking sheet 1 1/2″ apart. Brush with glaze (combined egg white and water). Sprinkle with salt or sesame seeds.
Bake at 375 degrees for 15-20 minutes or until golden brown.
Preparation: Preheat oven to 350 degrees. Cut bacon into thirds and wrap each strip around a little sausage. Place the wrapped sausages on wooden skewers, several to a skewer. (Or use toothpicks.)Arrange the skewers on a baking sheet and sprinkle them liberally with brown sugar.Bake until bacon is crisp and the brown sugar melted.
fresh green beans, asparagus or other veggies steamed until crisp-tender
3/4 cup mayonnaise (Light Miracle Whip)
3/4 cup sour cream (fat free is good)
1 Tbsp vinegar
1 Tbsp orange juice
1 tsp grated orange zest
1 garlic clove, crushed
1 1/2 Tbsp grated fresh ginger root
1 tsp soy sauce
1/2 tsp sugar
salt and pepper, to taste
Preparation: Clean veggies and cut into bite-sized pieces, leave green beans and asparagus whole. In large skillet, bring about 1-inch of water to boiling. Add a rack to hold veggies out of the water if you have one. Cover and simmer until veggies are barely tender, about 4-5 minutes. Drain and dunk in ice water until cold; drain, cover and chill until serving.
Meanwhile, combine well all remaining ingredients in medium bowl. Transfer to serving bowl, serve with asparagus spears or cover and chill until serving.
This dip can also be made with the reduced fat versions of mayonnaise and sour cream. Have additional vegetables to go along side the asparagus.
Ingredients: