Parmesan Herbed Shrimp

    

Black bottom Cup-Cakes

Filling:

16-oz cream cheese, cool room temperature
1/2 cup sugar
1/4 tsp salt
2 large egg whites, room temperature
2 tbsp sour cream, room temperature
1/3 cup miniature or regular size chocolate chips

Cake:

1 3/4 cups all-purpose flour
3/4 cup unsweetened Hershey’s Dark cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegetable oil
1 cup granulated sugar
1 cup buttermilk, room temperature
2 teaspoons vanilla extract

Preheat oven to 350 degrees and line 18 muffin cups with paper liners. Beat the cream cheese, sugar and salt until smooth. Add the egg whites and stir or beat on low speed just until mixed; stir in the sour cream and chocolate chips. Set aside.

Mix the flour, cocoa powder, baking soda and salt together in a small bowl. In the actual mixing bowl, beat together the oil and sugar. You can do this with a whisk, spoon or hand-held mixer. Mix together the buttermilk and vanilla. Add the buttermilk/vanilla mixture and the flour alternately to the sugar/oil mixture. Stir until smooth – be careful not to overbeat.

Divide the chocolate batter evenly among the muffin tins. Spoon large tablespoonfuls of cream cheese batter over the chocolate batter. You should have some cream cheese batter leftover.

Bake on center rack for about 25 minutes. Let cool in cupcake pan for 30 minutes and then transfer to the refrigerator to chill.

-Grace

Parmesan Herbed Shrimp

    

2 tablespoons butter 
1 pound large shrimp, peeled and deveined 
1 tablespoon grated Parmesan cheese 
1/2 teaspoon  Parsley Flakes
2 tablespoons white wine
1 tablespoon  Perfect Pinch® Mediterranean Herb Seasoning

Melt butter in large skillet on medium heat. Add shrimp; cook and stir 5 minutes or just until shrimp turn pink.
Stir in wine, Seasoning, Parmesan cheese and parsley until shrimp are well coated. Serve with cooked rice and garnish with lemon wedges, if desired.

Note: If you do not cook with wine, use low sodium chicken stock.

-Grace

Watermelon Frosty

serves 2
2 1/4 cups frozen watermelon cubes
1/2+ cup water
2 Tbsp maple syrup
1 large lemon, squeezed (lime juice also works very well! use 2 limes)
1 fresh banana

Blend And Garnish with frozen watermelon/rind slices. Serve! Enjoy.

-Grace

Sour Cream Enchiladas

   

Ingredients
 16 oz.  sour cream
 1 can  cream of chicken soup
 1 tbls. fresh chopped cilantro (1/2 tbls. dried)
 2 1/2 cups cooked shredded chicken breast
 1 can Mexican Rotel
 1 cup chopped onions (optional)
 8  tortillas
 1 cup shredded pepper jack and colby cheese blend
 1 can diced green chiles (opional)

Directions
In a saucepan, mix together sour cream, soup and cilantro. Heat through and set aside.
This is will get to the bubble up/boil stage quickly and make a huge hot mess if you don't keep stirring. I learned the hard way.
Twice.
Combine the chicken, rotel, onions and green chiles in a pan sprayed with cooking spray. Heat until onions are transparent. Or if you omit onions like I have done, for a few minutes to blend the flavors and juices.
Warm the tortillas until flexible. (I microwave them for 10 seconds sandwiched between two damp paper towels.)
Fill each tortilla with about 2 tbls. of the chicken mixture.
Top with about 1/2-1 tablespoon of cheese (or a medium sized pinch if you measure like I do)
Roll the tortilla up and place seam side down (or they will unravel and you will be annoyed.) in a 8x11 dish sprayed with cooking spray.

Pour/Spread the sour cream sauce over enchiladas
Top with the remaining cheese
Bake at 350°F for 25-30 minutes until bubbly and cheese is melted.

-Grace    ( Sorry i havent posted in a while. the computer has been broke)

Apple-Caramel Sunday

   

Hollow out apples and bake with cinnamon and sugar inside. After it's done baking, fill with ice cream and caramel!

-Grace

Strawberries and Cream Frappe

  

Ingredients
2 cups unsweetened coconut milk
2/3 cup strawberries, frozen
1 tsp, vanilla extract
sweetener to taste

Instructions
In a blender add coconut milk, vanilla extract, frozen strawberries and sweetener. Crush/blend until incorporated about 2 minutes.

Serve immediately. 

-Grace

Healthy Strawberry Ice Cream Sandwich

 

--Ingredients--
-gram crackers
-cool whip
-strawberries

Directions
1. Blend cool whip and strawberries
2. Apply a thick coat to gram crackers and make sandwich
3. Freeze, and enjoy!