Curried Coconut Shrimp

Curried Coconut Shrimp   

 Ingredients  

 1 pound medium shrimp, peeled and deveined

 2 cups shredded sweetened coconut

 2 large egg whites

 1 teaspoon curry powder 

 1/2 teaspoon salt, plus more to taste

 1/2 cup all-purpose flour

 Vegetable oil  

 Directions  

1. Heat the oil in large pan to 375°F. The oil should be at least 1 1/2 inches deep.

 2. Mix together the flour, 1/2 teaspoon salt, and curry powder in a medium mixing bowl 

until well combined. Beat the egg whites with a fork or a small whisk in another medium 

bowl until frothy. Spread the coconut on a plate. 

 3. Dip a shrimp first into the dry ingredients, then into egg whites, 

and finally into the coconut, rolling in the coconut until completely coated. 

 4. Gently slide only as many shrimp as will fit into the pan in one layer without crowding 

into the hot oil and fry until lightly golden, about 2-3 minutes, turning them once. 

Place on paper towels to drain. Salt to taste and serve.

Eggplant and Cheese Casserole

Eggplant and Cheese Casserole   

 Ingredients  

 6 Tbsp olive oil, divided

 4 garlic cloves, minced

 2 cans (28 oz each) diced tomatoes

 2 Tbsp tomato paste

 2 tsp oregano

 1/8 tsp thyme

 1/2 tsp salt

 1/4 tsp black pepper

 3 eggplants, sliced into circles

 1 1/4 cup Parmesan cheese, grated

 1 pkg shredded mozzarella cheese  

 Directions  

1. Heat 4 Tbsp of oil in a saucepan over low heat; 

stir in the garlic and cook for 30-40 seconds.

 2. Stir in the tomatoes with their juice, tomato paste, oregano and thyme. 

Bring the mixture to a gentle boil; then remove the mixture from 

the heat and stir in the salt and pepper; set aside.

 3. Dab excess moisture from eggplant slices with paper towels, 

then brush the both sides of the slices with the remaining oil. 

 4. Heat a large heavy skillet over medium heat and place eggplant slices

 in skillet in batches for 3 minutes per side or until nicely browned. 

Remove to rack and continue until all eggplant is browned.

 5. In a 9x13 cooking dish, put enough tomato sauce mixture to cover bottom, 

add a layer of the eggplant slices, add a layer of Parmesan cheese.

 6. Repeat the layers until all the eggplant has been used ending 

with a layer of tomato sauce mixture. 

Cover top with all the mozzarella cheese.

 7. Cook in preheated oven at 350 degrees for 20 to 30 minutes 

or until hot and bubbly and top is browned.

Cheddar and Tomato Soup

Cheddar and Tomato Soup  

 Ingredients  

 12 whole fresh tomatoes

 2 small chopped onions 

 1/2 cup diced celery

 1 cup chicken stock

 1 cup cream

 1 teaspoon ground basil

 salt and black pepper to taste

 8 ounces sharp or mild cheddar cheese, shredded 

 Directions  

1. Combine tomatoes, onions, and celery in food processor 

and blend until coarsely chopped. 

 2. Pour into large saucepan, add chicken stock, and bring 

to a boil over medium heat. Simmer, uncovered, for 20 minutes.

 3. Add cream. Season with basil, salt, and pepper.

 4. Cook over very low heat for five minutes. Add cheese and cook, 

stirring constantly, until cheese melts. Serve at once.

Mango Relish

Mango Relish     

Ingredients: 

 2 cups mango, peeled and diced small

 1/2 cup Burgundy wine

 1/4 cup sugar

 2 tablespoons white wine vinegar

 1 tablespoon grated ginger root

 1/8 teaspoon ground cloves  

Directions 

1. Put all ingredients in a saucepan over medium heat and 

bring to a boil. Immediately turn heat down to low and 

simmer for 10-12 minutes, stirring occasionally.

Mushroom Soup

Mushroom Soup     

Ingredients: 

 6 tablespoons margarine 

 1 finely chopped onion

 1 pound fresh mushrooms chopped

 3 tablespoons all-purpose flour

 4 cups beef stock or chicken 

 white pepper to taste

 1 dash ground nutmeg

 1 1/2 cups heavy cream  

Directions 

1. Melt margarine in large heavy saucepan. Add finely chopped onion and cook 

over moderate heat until onion is translucent. 

Add chopped (not sliced) mushrooms and cook 5 minutes, stirring occasionally.

 2. Blend in flour until vegetables are well-coated. Add stock or broth slowly; stir constantly. 

Bring to a boil, reduce heat, and simmer for 5 minutes. 

 3. Add white pepper and nutmeg. Remove from heat and stir in the cream.

 4. Place in serving bowls and garnish with fresh herbs. 

Apple-Cheddar Cheesecake

Apple-Cheddar Cheesecake  



Ingredients:


 8 Thin vanilla wafer cookies
 3 Apples peeled and seeded, thinly sliced
 1/4 tsp Apple-pie spice
 1/2 cup Low-fat Vanilla yogurt
 2 package Light cream cheese 8-oz
 3 Eggs
 6-8 Tbs Extra-sharp Shredded Cheddar Cheese
 3 Tbs Sugar




 1. Arrange the cookies in the bottom of a
nonstick 9-inch cake pan in a single layer, edges touching.

 2. Arrange the apples on top, and sprinkle with pie spice.

 3. Combine remaining ingredients in a blender, .
cover, and blend smooth. Spoon over apples.

 4. Bake in a 350 oven for 45 minutes, until set.
Serve warm or chilled straight from the pan.

 Makes 8-10 servings.

Spicy Seafood Gumbo

Spicy Seafood Gumbo    

Ingredients: 

 1 cup vegetable oil

 1 cup flour

 2 cups chopped onions

 8 ribs celery, chopped

 3 cloves garlic, minced

 8 cups chicken broth, canned or from base

 2 large cans (28 ounces each) tomatoes, diced

 2 packages (10 ounces each) frozen okra, sliced, thawed

 1 pound crab claws

 1/4 cup Worcestershire sauce

 1 tablespoon hot sauce

 2 large dried bay leaves

 1/2 cup fresh minced parsley

 2 teaspoons dried leaf thyme

 2 teaspoons dried leaf basil

 2 teaspoons dried leaf oregano

 1 teaspoon sage

 1 teaspoon pepper

 2 pounds shrimp, medium, unpeeled

 1 quart oysters, undrained

 1 pound crab meat

 1 pound fish fillets, such as catfish or other firm white fish, cut in 1-inch pieces

 hot cooked rice    

Directions 

1. Combine oil and flour in a heavy skillet; cook over 

medium heat for 20 minutes, stirring constantly, until roux is dark. 

Be very careful to keep the roux from scorching. 

 2. Stir in onion, celery, and garlic; cook 10 minutes, stirring often. 

Transfer mixture to a Dutch oven or large kettle. 

 3. Add chicken broth, tomatoes, okra, crab claws, Worcestershire sauce, hot sauce, 

bay leaves, parsley, thyme, basil, oregano, sage, and pepper; 

simmer 2 hours, stirring occasionally. 

 4. Peel and devein shrimp. Add shrimp, oysters, crab meat, and fish to the pot; 

simmer 10 to 15 minutes. 

Remove and discard bay leaves.

 5. Serve gumbo over hot cooked rice.

Berry Melon Green Smoothie

Berry Melon Green Smoothie  

Ingredients  

 1 cup cranberries 

 2 cups watermelon

 1 cup baby spinach 

Directions  

1. Combine all ingredients into a blender. 

Blend at high speed until thick and smooth.

Coconut Chocolate Cheesecake

Coconut Chocolate Cheesecake   

Ingredients: 

 1 cup Graham Cracker Crumbs

 3 Tbs Sugar

 3 Tbs Margarine, Melted

 2 oz Unsweetened Baking Chocolate

 2 Tbs Margarine

 16 oz Cream Cheese, Softened

 1 1/4 cup Sugar

 1/4 tsp Salt

 5 Large Eggs

 1 1/3 cup Flaked Coconut

 1 cup Sour Cream

 2 Tbs Sugar

 2 Tbs Brandy    

Directions 

 1. Combine crumbs, sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F. for 10 minutes.

 2. Melt chocolate and margarine over low heat; stirring until smooth. Combine cream cheese, sugar and salt; mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition.

 3. Blend in chocolate mixture and coconut; pour over crust. Bake at 350 degrees F., 55 to 60 minutes or until set. 

 4. Combine sour cream, sugar and brandy; spread over cheesecake. Bake at 300 degrees F., 5 minutes.

 5. Loosen cake from rim of pan; cool before removing rim of pan. Chill before serving. 

Rotini Pasta With Tuna

Rotini Pasta With Tuna

Ingredients: 

 8 oz rotini pasta

 7 oz canned solid white tuna (packed in; water), drained

 1 medium zucchini; diced

 1 green bell pepper; diced

 1 medium tomato peeled, seeded & chopped

 3 scallions; sliced

 2 tablespoon vegetable or olive oil

 2 tablespoon lemon juice

 1 teaspoon minced fresh basil

 2 tablespoon minced fresh parsley

 1/4 Teaspoon ground pepper   

Directions 

 1. Cook pasta according to package directions; drain and chill.

 2. Combine pasta, tuna, zucchini, bell pepper, tomato, scallions and capers and toss.

 3. Mix remaining ingredients and pour over the pasta mixture. Toss lightly and serve.

Cranberry Apple Smoothie

Cranberry Apple Smoothie 

Ingredients: 

 1 1/2 cups water 

 1 cup fresh cranberries, washed 

 1 whole apple, washed and chopped coarsely 

 1/2 orange, well-washed 

 1/2 cup fresh orange juice 

 1/2 cup fresh grated carrots 

 1 teaspoon ground cinnamon   

Directions 

1. Combine all ingredients into a blender. 

Blend at high speed until thick and smooth. 

Breakfast Pizza

Breakfast Pizza

Ingredients: 

 1 Lb sausage

 10 slices bacon

 1 dozen eggs

 3 cups shredded hash browns

 1 cup shredded cheddar

 1 can 8 count crescent roll dough

 Salt and Pepper to taste

 You can also add green Onions as additional topping  

Directions 

 1. Cook sausage and bacon and set aside. 

 2. Coat a 9x13 inch pan with cooking spray.

 3. Use the crescent roll dough to line the bottom of the pan, pinch the seams together. 

 4. Spread frozen hash browns over the crescent roll dough. Salt and pepper to taste. 

 5. Beat all eggs in a bowl and pour over hash browns.

 6. Sprinkle crumbled bacon and sausage over the eggs and hash browns.

 7. Place in oven at 350 degrees for 35-45 minutes, or until set in center. 

Sprinkle cheese over top and return to oven until melted. 

Butterscotch Pie

Butterscotch Pie 

Ingredients: 

1 Pastry for a 9 inch single crust pie

1 Cup Packed Light or Dark Brown Sugar 

1/3 Cup All-Purpose Flour 

¼ Tsp Salt 

1¼ Cups Milk 

3 Egg Yolks, Beaten Well 

¼ Cup Butter 

1 Tsp Vanilla Extract  

Meringue:

3 Egg Whites 

3 Tbsp Sugar

Directions 

1. Line a 9-inch pie pan with crust and then crimp the edges decoratively. Line and fully bake the crust.

To make the filling: 

1. In a medium saucepan, combine the sugar, flour, and salt. Use a fork or a whisk to mix them together. 

Add the milk to the saucepan, and cook over medium heat, stirring often, until you have a thickened, 

smooth sauce, about 10-12 minutes.

2. Place the egg yolks in a small bowl. Add about ¼ cup of the hot milk mixture to the egg yolks, 

stirring constantly as you pour the milk slowly into the bowl. Mix very well. 

Pour the warmed egg yolks into the saucepan of sugar and milk, stirring 

constantly to help them mix in smoothly.

3. Cook, stirring often, 2 to 3 minutes more, until the filling is thick and smooth. 

Remove it from the heat and stir in the butter and vanilla, mixing everything evenly and well. 

Pour the filling into the baked piecrust and set aside.

For the meringue:

1. Heat the oven to 350 degrees F. Beat the egg whites in a medium bowl with an electric mixer 

on medium speed until foamy. Increase the speed to high, and add the sugar gradually, 

about 1 tablespoon at a time.

2. Beat the egg whites until the meringue is thick, shiny, and able to hold curly firm peaks. 

Scoop the meringue onto the filling. Spread it out to seal the edges to the crust, 

mounding it up in the middle. Use the back of a spoon to swirl it up.

3. Place the pie on the middle rack of the oven. Bake until the meringue has turned 

a beautiful golden brown, 10 to 15 minutes. Place the pie on a cooling rack or a folded 

kitchen towel and let it cool. Serve at room temperature, or refrigerate and serve chilled.

Strawberry Pineapple Smoothie

Strawberry Pineapple Smoothie 

Ingredients: 

 1 cup frozen strawberries 

 3/4 cup pineapple juice 

 3/4 cup milk 

 1/2 cup vanilla yogurt 

 1 tablespoon honey 

 1 teaspoon wheat germ 

 5-6 ice cubes  

Directions 

1. Combine all ingredients into a blender. Blend at high speed until thick and smooth.

Slow Cooker Beef Brisket

Slow Cooker Beef Brisket 

Ingredients: 

 4-5 sweet potatoes, peeled and sliced

 1 5-lb. beef brisket

 2 Tbsp. Fresh lemon juice

 2 Tbsp. Worcestershire sauce

 2 tsp. salt

 2-3 tsp. seasoning salt

 2 tsp. Black pepper

 2 Tbsp. beef bouillon granules

 2 Tbsp. instant coffee crystals

 2 tsp. white vinegar

 2 tsp. honey

 4 cloves garlic, minced

 1 small yellow onion, chopped

 2 cups water 

Directions  

 1. Place sweet potato slices around bottom of greased crock pot. 

Place the brisket on top of potatoes.

 2. Combine all remaining ingredients in separate bowl and pour over brisket. 

Cover and cook on low for 8 to 10 hours. 

Blueberry Buckle Cake

Blueberry Buckle Cake 

Ingredients: 

 12 tablespoons (1½ sticks) cold unsalted butter, 

cut into small pieces, plus additional for greasing the pan

 1 1/3 cups cake flour

 2/3 cup granulated sugar

 1 teaspoon baking powder

 ½ teaspoon salt

 2 large eggs, at room temperature

 ¼ cup heavy cream or half-and-half

 2 cups fresh blueberries (see Note)

 ½ cup packed light brown sugar

 3 tablespoons all-purpose flour

 ¼ teaspoon ground cinnamon

 ¼ teaspoon grated nutmeg 

Directions  

 1. Position the rack in the center of the oven and preheat the oven to 350°F. 

Lightly butter a 10-inch round baking dish and set it aside .

 2. Melt 4 tablespoons (½ stick) butter in a small saucepan set over low heat 

or in a small bowl in the microwave; set aside to cool while you prepare the batter .

 3. Whisk the cake flour, granulated sugar, baking powder, and salt in a large bowl. 

Cut in 8 tablespoons (1 stick) butter with a fork or a pastry cutter until the mixture resembles coarse meal, 

pressing the butter against the flour mixture and through the tines to break it up into smaller and smaller pieces.

 4. Whisk the eggs, cream or half-and-half, and vanilla in a small bowl. 

Stir this mixture into the flour mixture with a wooden spoon just until a wet batter forms; 

then gently fold in the blueberries. Pour this mixture into the prepared baking dish .

 5. Stir the brown sugar, all-purpose flour, cinnamon, and nutmeg into the melted butter. 

Sprinkle this mixture over the batter in the pan. 

 6. Bake until lightly browned, until a toothpick inserted into the center of the cake 

comes out with a few moist crumbs attached, about 50 minutes.

 7. To cool: Set the pan on a wire rack for at least 15 minutes before serving. 

To store: Fully cooled, the cake can be covered and kept at room temperature for up to 3 days.

 Note: Do not use frozen blueberries; the cake will be too wet. 

Sausage and Potato Bake

Sausage and Potato Bake 

Ingredients: 

 1 pound Smoked link sausage, cut into 3/4-inch pieces

 4 medium potatoes, cut into 3/4-inch cubes

 1 large onion, coarsely chopped, 1 inch pieces

 1 large green bell pepper, coarsely chopped, 1 inch pieces

 2 tsp. dried oregano

 Salt and pepper to taste

 Olive oil 

Directions  

 1. Preheat oven to 400 degrees. 

 2. Combine all ingredients in baking pan sprayed with olive oil, 

adding just enough olive oil to the mixture to coat slightly.

 3. Cover tightly with foil and bake for 30 minutes. Remove cover and continue 

to bake until vegetables are tender for an additonal 30 minutes.

Bourbon BBQ Meatballs

Bourbon BBQ Meatballs 

Ingredients: 

1 cup soft, fresh bread crumbs    

1/2 cup buttermilk    

1 egg    

2 tablespoons olive oil    

1 large yellow onion, finely chopped    

2 garlic cloves, minced    

1 pound ground beef    

1 pound ground pork    

1 1/2 teaspoons salt    

1/2 teaspoon ground black pepper    

1/2 stick salted butter    

1 16-ounce bottle mild barbecue sauce    

1/4 cup bourbon

Directions  

1. In a large mixing bowl, stir the bread crumbs with the cream and egg. 

Set aside for 10 minutes. 

2. Heat the olive oil in a large skillet over medium heat and cook the onion and garlic for 5 to 8 minutes 

until softened and slightly browned. Set the skillet aside without washing.

3. Add the onions, beef, pork, salt, and pepper to the mixing bowl. 

Mix well. Roll into about 48 meatballs about 1 1/4 inches in diameter.

4. In the same skillet, melt half the butter over medium-high heat. 

Cook in batches, turning gently, 6 to 8 minutes, adding more butter as needed, until cooked through. 

5. When all the meatballs are cooked, heat the barbecue sauce in the skillet, 

scraping up the pan drippings. Stir in the bourbon. 

Return all the meatballs to the pan and bring the sauce to bubbling, 

tossing the meatballs to heat through before serving.

Pancakes with Raspberry Sauce

Pancakes with Raspberry Sauce

Ingredients: 

1½ cup raspberries  

¼ cup raw sugar  

¼ cup water

2¼ cups self-raising flour, sifted  

2 Tbsp. powdered sugar  

¼ tsp. salt  

1½ cup buttermilk  

1 medium egg, lightly beaten  

2 Tbsp. unsalted butter  

cooking oil spray

Directions  

1. Place the raspberries, sugar, and water in a small saucepan, 

bring to the boil until thick or to desired sauce consistency. Set aside 

2. Combine the self-raising flour, powdered sugar, and salt in a large bowl. 

Make a well in the center. 

Add the buttermilk, egg, and butter. Using a wooden spoon, 

stir until just combined (do not over mix) 

3. Lightly spray a medium sized non-stick frying pan with oil spray.

 Place over medium heat 

4. Pour 1/4 cup of pancake mixture into the pan and swirl to form round cakes. 

Cook pancake for 2 minutes or until small bubbles start to show on the surface. 

Turn to cook the other side for 1 to 2 minutes or until golden and cooked through. 

Transfer to a plate and cover with kitchen towel to keep warm. 

Repeat with remaining batter, spraying pan with oil if necessary. 

5. Divide pancakes on serving plates. Drizzle with raspberry sauce.

Potato and Ham Frittata

Potato and Ham Frittata 

Ingredients: 

 TEASPOON OLIVE OIL 

1 SMALL SWEET ONION, CHOPPED 

1 TEASPOON MINCED GARLIC 

2 CUPS COOKED DICED POTATOES 

6 EGGS

¾ CUP DICED LEAN HAM 

1 CUP GRATED SHARP CHEDDAR CHEESE 

DASH OF SALT 

DASH OF GROUND PEPPER 

1 TEASPOON CHOPPED FRESH PARSLEY

Directions  

1. Preheat the broiler to high. 

2. In large oven-safe nonstick skillet over medium-high heat, heat the oil. 

Add the onion and the garlic and sauté for 3 minutes, or until tender. 

3. Add the potatoes and sauté 2 to 3 more minutes. 

4. In a medium bowl, whisk together the eggs, ham, ½ cup of the cheese, salt, and pepper. 

5. Add the egg mixture to the skillet and reduce the heat to medium. 

6. Cook for about 5 minutes, until the bottom of the frittata is set and browned, 

lifting the edges of the cooked egg to allow uncooked egg to flow underneath.

7. Sprinkle the remaining cheese over the top of the frittata and broil until the mixture 

is completely set and the cheese is melted, about 1 to 2 minutes.

8. Cut the frittata into wedges and sprinkle with parsley.

Sweet and Spicy Green Smoothie

Sweet and Spicy Green Smoothie 

Ingredients: 

2 leaves collard greens 

1/4 cup cilantro 

11/2 medium green apples 

3 medium carrots 

1/4 medium cucumber 

1 inch fresh gingerroot, peeled

Directions  

 1. Combine all ingredients into a blender; blend at high speed until smooth and well blended.