Monday, November 29, 2010

Easy Creole Shrimp


1 lb of large raw frozen shrimp, thawed
1 Tbsp Cajun seasoning
1/4 cup Zesty Italian Dressing (Kraft or Wishbone will do)
2 cloves garlic, minced
1 Tbsp chopped parsley (optional)


1. First, pour the 1 Tbsp Cajun seasoning over the thawed shrimp.
2. Stir it around to coat.
3. Heat a medium skillet over medium-high heat.
4. Add the dressing and garlic.
5. Cook and stir for one minute.
6. Stir in the shrimp.
7. Cook and stir for 3-5 minutes. I would occasionally flip them over, too.You'll know they're almost ready when most of the liquid has evaporated and the shrimp is starting to brown.
8. Sprinkle the chopped, fresh parsley over the top of the shrimp.

Monday, November 15, 2010

Pecan Squares

Recipe from: Martha Stewart


18 tablespoons unsalted butter, room temperature
3/4 cup light-brown sugar, firmly packed
1/2 teaspoon salt
3 cups all-purpose flour
8 tablespoons (1 stick) unsalted butter
1/2 cup light-brown sugar, firmly packed
6 tablespoons honey
2 tablespoons granulated sugar
2 tablespoons heavy cream
1/4 teaspoon salt
2 cups (8 ounces) pecan halves
1/2 teaspoon pure vanilla extract


1. Place rack in center of oven. Heat oven to 375 degrees. To make the crust: In the bowl of an electric mixer fitted with the paddle attachment, mix butter and brown sugar on medium speed until light and fluffy, about 2 minutes. Add salt, and mix to combine. Add flour 1 cup at a time, on medium speed, mixing until fully incorporated after each addition. Continue mixing until the dough begins to come together in large clumps.
2. Press dough about 1/4-inch thick into a 9-by-13-by-1-inch baking pan. Prick the pastry with the tines of a fork. Chill until firm, about 20 minutes. Bake until golden brown, 18 to 20 minutes. Transfer pan to a wire rack to cool completely.
Reduce oven to 325 degrees. To make the filling: Place butter, brown sugar, honey, granulated sugar, heavy cream, and salt in a medium saucepan over high heat. Bring to a boil, stirring constantly until mixture coats the back of a spoon, about 1 minute. Remove pan from heat; stir in nuts and vanilla.
3. Pour filling onto the cooled crust. Bake until filling bubbles, 15 to 20 minutes. Carefully transfer pan to a wire rack to cool completely. Run a paring knife around edges of the pan, and invert onto cooling rack, leaving the pastry on the rack. Invert rack with pastry onto a cutting board, leaving the pastry on the board, filling side up.
4. Use a sharp knife to cut into 1-by-3-inch bars. Store in an airtight container up to 1 week.

*I forgot to take a picture of mine, but these were delicious. I think the honey adds a lot of flavors to the treat. Enjoy!

Sunday, November 7, 2010


8 tablespoons (1 stick) unsalted butter, melted, plus more for pan
1/2 cup packed light-brown sugar
1/3 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup all-purpose flour (spooned and leveled)
1 teaspoon salt
1 cup semisweet chocolate chips (optional)
1 cup chopped walnuts (optional)

1. Preheat oven to 350 degrees. Brush an 8-inch square baking pan with butter; line pan with a piece of parchment paper, leaving a 2-inch overhang on two sides. Butter paper.
2. In a large bowl, whisk butter and sugars until smooth. Whisk in egg and vanilla. Add flour and salt; mix just until moistened (do not overmix). Fold in 1/2 cup each chocolate chips and walnuts.
3. Transfer batter to prepared pan; smooth top. Sprinkle with remaining chocolate chips and walnuts.
4. Bake until top is golden brown and a toothpick inserted into the center comes out clean, 40 to 45 minutes.
5. Set pan on a wire rack, and let cool completely. Using parchment overhang, lift cake from pan and transfer to a cutting board; cut into 16 squares.

Store blondies in an airtight container at room temperature, up to 2 days.