Baked Garlic Shrimp

I LOVE seafood and so does my family!  When I came across this recipe, I just KNEW I had to make up a batch (ok ok, a double batch) and give it a whirl!  It was SO easy and delicious!  I used frozen shrimp (thawed) to save some moola, but feel free to use fresh if it's available in your neighborhood!  Tip: remove tails before making this up - it makes inhaling eating the shrimp so much easier!

Enjoy!

Baked Garlic Shrimp

1 lb Raw Shrimp, peeled and deveined
4 Cloves Garlic, minced
2 Tbsp White Wine
Salt and Pepper
4 Tbsp Butter, Melted
1/2 Cup Panko Bread Crumbs
2 Tbsp Fresh Italian Parsley, finely chopped

Preheat oven to 425 degrees.  In large bowl, mix together shrimp, garlic, and white wine.  Pour into baking dish and spread out evenly.  Season with salt and pepper.  In another both, use fork to mix together butter, bread crumbs, and parsley.  Sprinkle mixture evenly over the top of the shrimp.  Cook for approximately 15-18 minutes, until shrimp turn pink and opaque.

Salted Caramel Mocha Cupcakes

This recipe is brought to you by Krysta and her cupcake craftiness!  She has contributed many other yummy recipes to MCC over the last couple of years and this one sure won't disappoint!  If you're a fan of chocolate, coffee, salted caramel, and cupcakes (who isn't?), you better whip up a batch of these!

Enjoy!

Salted Caramel Mocha Cupcakes


The Best Chocolate Cake Ever: (Adapted from kevinandamanda.com)
1 Devils Food Cake Mix (I used chocolate fudge)
1 Small Box Instant Chocolate Pudding
1 Cup Greek Yogurt (can substitute with sour cream)
3/4 Cup Vegetable Oil
4 Eggs, beaten
1/2 Cup Almond Milk
1 Tsp Vanilla
2 Cups Mini Chocolate Chips
1 Packet Starbucks VIA Instant Coffee (I used caramel)

Preheat oven to 350 degrees F. In a very large bowl, mix everything together except the chips. Whip until somewhat fluffy. Batter will be THICK. Stir in chips and pour batter into cake pan of choice (I use cupcakes - it will make 24 cupcakes at LEAST).  Bake as directed on the back of the cake box (I use as a guide and usually add a few minutes - typically takes 22 min for cupcakes).

When cooled completely, use a sharp knife and cut in a circle around the middle of the cupcake to “core” the cupcake for the filling.

Salted Caramel Creme Filling:
1 Jar Archer Farms Salted Caramel Fudge Dessert Topping (bought at Target)
1/2 Pint Heavy Whipping Cream

Whip dessert topping in mixer 2-3 minutes until fluffy - slowly add whipping cream and whip until stiff peaks form. Put into gallon ziploc bag and refrigerate for 10 minutes.  Cut the corner off the bag and pipe into cored cupcakes.


Espresso Buttercream Frosting: Makes enough to frost 12 cupcakes (double this recipe)
1 cup (2 sticks) Unsalted Butter, at room temperature
2½ Cups Powdered Sugar
1½ Tsp Vanilla Extract
1½ Tsp Espresso Powder (I used 1/2 packet starbucks VIA caramel)

Mix the espresso powder into the vanilla until dissolved; set aside.  Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping once to scrape the sides of the bowl. Reduce the mixer speed to low and add the powdered sugar a little at a time, waiting until it is mostly incorporated before adding more. Once all of the powdered sugar has been added, scrape the sides of the bowl and increase the speed to medium-high and whip until fluffy, about a minute or two. Add the espresso and vanilla mixture and continue to mix at medium-high until it is completely incorporated, scraping the sides as necessary.

Kelly's Buffalo Chicken Chowder

To say I have a family of GREAT cooks is an understatement!  It should be no surprise I learned most of my skill from my mother, grandmother, and all the other wonderful cooks and bakers we enjoy in our family.  My cousin Kelly is no exception!  She lovingly shared this recipe for all of you today!  The recipe below serves 4 - feel free to double, triple, or more as needed!  She also pre-made the soup and then warmed in a crock-pot the next day.

Enjoy!

Kelly's Buffalo Chicken Chowder
Adapted from Closet Cooking

2 Tbsp Butter
1 lb Chicken, cut into bite sized pieces
1 Cup Onion, diced
1 Cup Celery, cut into small pieces
1 Cup Carrot, cut into small pieces
2 Cloves Garlic, chopped
2 Tbsp Flour
3 Cups Chicken Stock
*Hot Sauce, to taste (I used 1/4 cup Franks Red Hot sauce)
1 Large Yukon Gold (or other boiling potato), peeled and cut into bite sized pieces
Salt and Pepper, to taste
1 Cup Heavy Cream (I used half and half)
1/4 Cup Blue Cheese, crumbled

Melt the butter in a large sauce pan over medium heat.  Add chicken and saute until golden brown, about 8-10 minutes.  Add onion, celery and carrots and cook until tender, about 10-15 minutes.  Add garlic and flour and cook until fragrant, about a minute.  Add the chicken broth and deglaze the pan. Add hot sauce and potatoes, bring to a boil, reduce heat and simmer for 20-30 minutes.  Season with salt and pepper, mix in the cream and blue cheese and remove from heat when the cheese has melted.

Pumpkin Bundt Cake with Cinnamon Cream Cheese Icing

As soon as fall rolls in and I start looking through my recipes, I gravitate right towards anything with pumpkin in it!  I came across this recipe awhile back and was finally able to bake up a version in my kitchen.  So yummy and every bit of fall with the lovely mix of spices! I used frozen pumpkin puree I had on hand, but you could also use canned pumpkin puree.  I left my icing a little thicker and just spread it with a spatula the best I could.  If you want a little thinner and "drizzly" go for it!

Enjoy!

Pumpkin Bundt Cake with Cinnamon Cream Cheese Icing

Cake:
3 Cups Flour
1 Tsp Baking Soda
2 Tsp Baking Powder
1 Tsp Salt
2 Tsp Cinnamon
1/2 Tsp Ginger
2 Tsp Nutmeg
1 Cup Butter, softened
1 Cup Sugar
1 Cup Brown Sugar
4 Eggs
1 Cup Milk
1 Cup Pumpkin Puree (put the whole 15oz can of pumpkin puree in, if it's what you have on hand)

Preheat oven to 350 degrees.  Grease and flour bundt pan, set aside.  In medium bowl, whisk together flour, soda, baking powder, salt, cinnamon, ginger, and nutmeg - set aside.  Cream together butter and sugars until fluffy.  Add eggs one at a time and then milk and pumpkin puree until well combined.  Slowly add in flour mixture - beat for 2 minutes.  Pour into prepared bundt pan and bake for 50-60 minutes (until cake tester comes out clean).  Let cool for 15 minutes before inverting.  Continue to cool another 10-20 minutes before icing.

Icing:
1/3 Cup Butter, softened
4 oz Cream Cheese, softened
2 Cups Powdered Sugar
1/2 Tsp Cinnamon
1 Tsp Vanilla
1/4-1/3 Cup Milk, depending on preference

With a mixer, blend together butter and cream cheese until fluffy.  Add powdered sugar, cinnamon, and vanilla.  Slowly add in milk until icing is to desired consistency.  Pour/spread over you cake!

Peanut Butter Candy Corn M&M's Cookies

 

You see those up ^^^ there??  They're pretty amazing!  They totally gave me the inspiration for today's recipe!  Candy Corn M&M's were out last year for Halloween season and due to my love of white chocolate, I snatched up a bag right away!  Last week when I was out doing my weekly cruise around Target, I noticed they were back out in the Halloween aisles.  The wheels immediately started turning because they belonged baked in something yummy!  Then it hit me...PEANUT BUTTER COOKIES!  To say they turned out amazing is an understatement!  The combo of yummy peanut butter chewy, yet crispy cookie with a punch of white chocolate is so yummy!

This is a GREAT base peanut butter cookie recipe and are yummy all on their own!  They have a very similar texture to Mrs. Field's famous peanut butter cookies.  And when Candy Corn M&M's aren't in season, substitute with your favorite white chocolate chip! :)

Enjoy!

Peanut Butter Candy Corn M&M's Cookies

2 1/2 Cups Flour
1/2 Tsp Baking Soda
1/4 Tsp Baking Powder
1/4 Tsp Salt
1 Cup Butter, softened
2 Cups (1 - 16 oz container) Peanut Butter
1 1/4 Cups Sugar
1 1/4 Cups Brown Sugar
3 Eggs
2 Tsp Vanilla
1 Bag Candy Corn M&M's

Preheat oven to 325 degrees.  In medium bowl, whisk together flour, soda, powder, and salt - set aside.  With mixer, cream together butter, peanut butter and sugars until nice and fluffy.  Add eggs, one at a time, and then vanilla.  Slowly add in flour mixture until combined (don't over mix).  Stir in M&M's.  Cover bowl and refrigerate for at least 15 minutes.  Drop dough by rounded teaspoonfuls (I use a standard cookie scoop) and then flatten with the back of the scoop in the middle (I keep my dough in the refrigerator between batches).  Bake for 16-20 minutes (mine were perfect at 17.5), until edges are just starting to brown - do NOT over bake.  Let cookies cool on pan for 5 minutes before transferring to cooling rack.

*Yield: Approximately 6 Dozen Cookies

Chicken Taco Soup

Who doesn't love a meal that practically makes itself?!  I first had this wonderful crock-pot meal over a year ago at a women's retreat and have been making it ever since.  I finally remembered to snap a few pictures quick so I could share with all of you over here!

Enjoy!

Chicken Taco Soup

1 Onion, chopped
1 - 16 oz Can Chili Beans
1 - 15 oz Can Black Beans
1 - 15 oz Can Corn, drained
1 - 8 oz Can Tomato Sauce
1 - 12 oz Bottle/Can Beer
2 - 10 oz Cans Diced Tomatoes with Green Chilies (Rotel)
1 Packet Taco Seasoning
3 Whole Skinless and Boneless Chicken Breasts
Optional Toppings: Shredded Cheese, Sour Cream, Crushed Tortilla Chips, etc

Put onion, beans, corn, tomato sauce, beer, diced tomatoes, and taco seasoning in crock-pot.  Stir until blended, then lay chicken breasts on top, pushing down until just covered by soup mixture.  Turn crock-pot on low, cover, and cook for at least 5 hours.  Remove chicken breasts and shred with 2 forks and put back in crock-pot, stir and cover.  Continue cooking on low for at least another 30 minutes to 2 hours.  Served topped with shredded cheese, a dollop of sour cream, and crushed tortilla chips if desired.

Zesty Stuffed Shells

Stuffed shell recipes seem to be a "dime-a-dozen" around places like Pinterest and the internet in general.  I love stuffed shells and when I came across this recipe, I just had to try my own version of it.  My own misinterpretation of the amount of red pepper flakes the recipe called for caused ours to have a little extra heat, but what is listed below should be just right (because three little tornadoes around my ankles wouldn't distract me at all while I'm cooking dinner)!  Even with the added heat, my kids ate right up and I'm sure yours would too! This meal was meant for a 9x13" pan, but I split the recipe into 2-8x8" pans - one got put in the oven and the other in the freezer for another night.  I absolutely loved the addition of lemon zest in this recipe!  We will definitely be enjoying this version of stuffed shells again!

Enjoy!

Zesty Stuffed Shells

Zest of 1 Lemon
1 Box Jumbo Pasta Shells (at least 25-30 shells)

Sauce:
1/3 Cup Olive Oil
1 Tsp Crushed Red Pepper Flakes
3/4 Tsp Fine Sea Salt
4 Cloves Garlic, minced or finely chopped
1 - 28 oz Can Crushed Tomatoes
1 - 14 oz Can Crushed Tomatoes

Filling:
1 - 15oz Container Ricotta
1 Egg, beaten
1/4 Tsp Fine Sea Salt
2 Cups Shredded Mozzarella, divided
3 Tbsp Chopped Chives

Oil a 9x13" pan (approximately 1 tbsp olive oil) and sprinkle with 1/2 the lemon zest, set aside.  Start a large pot of water boiling for the shells and preheat the oven to 350 degrees.

Cook the shells al dente in well salted water according to package directions.  Do not over-cook or they will tear while you are trying to fill them.  Let cool long enough to be handled.

Sauce: Combine olive oil, red pepper flakes, salt, and garlic in cold saucepan.  Stir while you heat pan over medium/high heat.  Saute around 45 seconds - everything will become fragrant, but you will not want the garlic to brown.  Stir in crushed tomatoes and bring to gentle simmer for 2-3 minutes.  Remove from heat (taste test to see if more salt is needed and add now if needed - be careful not to burn your tongue) and let cool.

Filling: Stir together ricotta, egg, and salt in medium bowl until just combined.  Then stir in 1 cup mozzarella and chives, set aside.

Spread 1/3 of the sauce across the bottom of the pan. Fill each shell with ricotta mixture, and arrange in a single layer across the pan. Ladle the remaining sauce over the shells, sprinkle with remaining mozzarella and cover with foil.  Bake for 30 minutes, uncover and bake an additional 15 minutes (or until the shells are cooked through). Sprinkle with the more chives if desired and serve.

Tip:  All of the components of this dish can be pre-made separately the week you want to use them.  Making this a great meal to throw together on a week night.

Root Vegetable Beef Stew

Here in Minnesota fall is upon us.  We are rising to cool crisp mornings, crunchy leaves under foot, and the scamper of squirrels hurrying to bury their treasures for the winter.  Fall is also when my urge and desire to have a big bowl of warm and yummy soup with some crusty bread peaks!  My mom tells me I wanted nothing to do with stew when I was younger, but yet I have some the yummiest memories of a bowl of stew with barley!  Due to these memories, a few months back I started pinning stew recipes and I was finally able to try this recipe!  It did not disappoint and I love how it isn't completely traditional.  There are no potatoes in it and it has the wonderful addition of sliced mushrooms  (I bought the sliced mini portabella mushrooms in the fresh produce area)!  I doubled the recipe with no issues and now have some in the freezer for another day!

Enjoy!

Root Vegetable Beef Stew

1/4 Cup Flour
1/4 Tsp Sea Salt
1/8 Tsp Ground Black Pepper
3/4-1 lb Beef Round, cubed
3 Tbsp Olive Oil, divided
2 Large Stalks Celery, chopped
1 Cup Chopped Carrots
1 Cup Pealed & Chopped Rutabega
1 Cup Fresh Mushrooms, sliced
1/3 Cup Pearled Barley
1 Qt Beef Broth, divided
1 Bay Leaf
Opt: 1/4 Cup Chopped Parsley for garnish

In medium bowl, combine flour, salt, and pepper.  Toss beef cubes in flour mixture until all sides are coated.  Reserve any leftover flour mixture.

In soup pot (or large dutch oven), heat 2 Tbsp olive oil over medium heat.  Brown beef on all sides and remove to plate.  Add remaining tablespoon of oil to pot.  Stir in celery, carrots, rutabega, and mushrooms and scrap up any brown bits from the bottom of the pan.  Cook vegetables for 2 minutes, stirring frequently.  Add barley and continue to cook for an additional minute.

Whisk 1/4 cup beef broth into remaining flour mixture until mixed well.  Add slurry, along with remaining broth, beef cubes, and bay leaf.  Bring to boil and reduce heat to simmer, stirring occasionally.  Simmer for 1 hour (uncovered) or until beef is tender and stew is thickened.  Remove bay leaf, garnish with parsley if desired and serve.