RANDOM EVERYDAY MEALS I HAVE COOKED!!!

SHRIMP STIRFRY AND HOMEMADE EGGROLLS.

JAMBALAYA:)

SWEET POTATO FRIES:)

WET BURRITO.

COFFEE&ICE CREAM: COCONUT SHRIMP

COCONUT SHRIMP WITH SWEET AND SOUR SAUCE

1/2 cup flour

1/2 teaspoon baking powder

1/2 teaspoon paprika

1/2 teaspoon seasoned or garlic salt

2/3 cup water

1/2 cup bread crumbs

2 cups shredded coconut

1 lb shrimp, de-veined and peeled

Sauce:

1 20oz can pineapple chunks in juice

3 cloves garlic, peeled

2 tablespoons soy sauce

2 tablespoons corn starch

1/2 - 1 jalapeno pepper

1 red bell pepper

2 tablespoons cider vinegar

Remove seeds and cores from peppers.

Prepare the sauce by combining pineapple chunks (including juice from can) in a blender with garlic, soy sauce, cornstarch; belnd until smooth, then add peppers (use half or less of the jalapeno if you don't want the sauce to be hot). Blend until peppers are in small, but visible chunks.

Simmer over low heat for 15 minutes or until sauce has thickened to desired consistency. Stir in vinegar. The sauce may be prepared up to 24 hours in advance and refrigerated until ready to serve (serve warm or cold). Any leftover sauce can be served over rice the following day (or as a side dish for the shrimp).

Heat 1 inch of peanut or other vegetable oil in a heavy frying pan to 365°F (or when a one inch cube of bread will brown in 1 minute in the oil it is hot enough).

Using a wire whisk, stir together flour, salt, baking powder and paprika in a medium size bowl. Add water and whisk until batter is smooth; set aside.

In a separate bowl, mix together bread crumbs and coconut to make the coating.

Drop the shrimp, one by one, into the batter, then roll in the coconut mixture, turning the shrimp to coat well.

When the oil is hot enough, fry the shrimp in batches of 5-6 at a time until they are golden brown, turning over once. Remove from hot oil using a slotted spoon to drain on paper towels.

Sprinkle hot shrimp with a pinch of paprika to add color before serving.

Variation: Add 1/2 teaspoon lemon pepper to bread crumbs and prepare as above. Omit vinegar from sauce and substitute 2 tablespoons freshly squeezed lemon juice. Garnish shrimp before serving with lemon slices and a sprig of fresh parsley.

COFFEE&ICE CREAM: THETUSCANGUN

COFFEE&ICE CREAM:CREATIVE DESSERTS

ADORABLE CHOCOLATE CUPCAKES WITH PINK FROSTING AND A CHOCOLATE DRIZZLE OVER THE TOP:)

I JUST THINK THIS CHOCOLATE BAR IS CUTE ESPECIALLY FOR SOMEONE YOU LOVE.

THESE LITTLE FLOWERS ARE ACTUALLY SUGAR BOMBS WHICH CAN BE USED TO SWEETEN YOUR COFFEE OR TEA.

A DELICIOUS CHOCOLATE CUPCAKE FOR CHOCOLATE LOVERS LIKE MY SELF.

BUBBLE GUM MARSHMALLOWS

A COOL RAINBOW CAKE THAT I CANT FIGURE OUT HOW TO MAKE.

RED HOT FLAVORED MARSHMALLOWS .THESE JUST MAKE YOU WISH IT WOULD RAIN SO THAT YOU CAN BREAK OUT THE HOT COCO.

THE ICE CREAM ON THESE CREATIVE CONES IS ALL MARSHMALLOW WHICH I'M CONVINCED IS THE ONE OF THE BEST THINGS EVER CREATED.

ALL THESE DESSERTS CAN BE FOUND AND ORDERED ON ETSY.COM

COFFEE&ICE CREAM:BROWNIES

Ingredients

• 8 tablespoons (1 stick) unsalted butter, cut into pieces, plus more for pan
• 1 cup all-purpose flour (spooned and leveled)
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 8 ounces semisweet or bittersweet chocolate, chopped
• 1 1/4 cups sugar
• 3 large eggs

Directions

Preheat oven to 350 degrees. Brush a 9-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Butter paper, and set pan aside. In a small bowl, whisk flour, cocoa, baking powder, and salt; set aside.

Place butter and chocolate in a large heatproof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan. Add sugar; mix to combine. Add eggs, and mix to combine. Add flour mixture; mix just until moistened (do not overmix). Transfer batter to prepared pan; smooth top.

Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes. Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into 16 squares. Store in an airtight container at room temperature, up to 2 days.

HOMEMADE EGG ROLLS

Ingredients

• 4 tablespoons vegetable oil
• 1 carrot, cut into 1-inch julienne strips
• 1 small red pepper, cut into 1-inch julienne strips
• 1 cup Napa cabbage, shredded
• 2 tablespoons reduced-sodium soy sauce
• 1 to 2 tablespoons sesame oil
• 1 roll of jimmy dean sausage or as much as you like.
• 20 wonton wrappers covered loosely with a damp paper towel to prevent drying
• 6 eggs

Directions

In a wok or skillet, stir-fry the , carrots, and red pepper and stir-fry over high heat for 2 minutes.

In a skillet, sausage, soy sauce, and 3 well beat eggs then Add the Napa cabbage . Bring to a boil and simmer 5 minutes, stirring occasionally, until the vegetables are soft. Add sesame oil, cool for at least 15 minutes, and strain.

rub one side of the egg roll wrappers with egg yolk, using 1 tablespoon then flip over and fill with mixture. Working with 1 wonton wrapper at a time, place the wrapper with one corner of the diamond closest to you. Place 1 teaspoon of the filling in the center of the wrapper. Roll the corner closest to you over the filling. Brush the top corner with with egg. Fold in the sides of the wonton and continue rolling the egg roll up until it is closed. Press to seal, set aside, and continue with the remaining ingredients.

In a skillet set over moderately high heat, heat the remaining oil and saute the egg rolls until golden brown on all sides, using tongs to turn them. Serve when cool enough to eat, with dipping sauce.

CHICKEN ENCHILADAS

INGREDIENTS

1 small red onion, halved
1 1/2 pounds tomatillos, husked and rinsed
1 to 2 serrano chile peppers, stemmed and seeded
1/2 cup low-sodium chicken broth
Kosher salt
Pinch of sugar
8 corn tortillas
3 cups shredded rotisserie chicken
2 1/2 cups shredded mozzarella and/or Monterey Jack cheese
1/3 cup fresh cilantro
2 tablespoons extra-virgin olive oil, plus more for greasing
3/4 cup crumbled queso fresco or feta cheese

DIRECTIONS

Preheat the broiler. Slice half of the onion into thin rings and set aside. Place the other onion half, tomatillos and serranos on a foil-lined baking sheet and broil until the vegetables are soft and slightly brown, 7 to 10 minutes, turning as needed. Transfer the vegetables and any liquid to a blender, add the broth and puree. Season with 1/2 teaspoon salt and the sugar.
Meanwhile, stack the tortillas, wrap in a damp paper towel and microwave just until warm and soft, 1 minute; keep covered. Toss the chicken with 2 cups shredded cheese in a bowl. Spoon a portion of the chicken mixture down the middle of each tortilla. Add a few cilantro leaves and roll up. Place the enchiladas side by side in a lightly oiled 9-by-13-inch baking dish and brush with the 2 tablespoons olive oil. Broil until crisp and golden, 3 minutes.
Pour the tomatillo sauce over the enchiladas and top with the remaining 1/2 cup shredded cheese. Return to the oven and broil until the cheese is bubbly and golden brown, 3 to 5 minutes. Garnish with the onion rings, queso fresco and any remaining cilantro.
Per serving: Calories 626; Fat 32 g (Saturated 13 g); Cholesterol 98 mg;
Sodium 1,056 mg; Carbohydrate 46 g; Fiber 6 g; Protein 47 g

ALMOND AND LEMON BISCOTTI DIPPED IN WHITE CHOCOLATE:D

INGREDIENTS

2 cups all-purpose flour
3/4 cup cornmeal
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup sugar
3 large eggs
3 tablespoons grated lemon zest (from about 3 to 4 lemons)
3/4 cup coarsely chopped whole almonds
18 ounces white chocolate chips

DIRECTIONS

Preheat the oven to 325 degrees F.
Line a large baking sheet with parchment paper. In a large bowl, whisk together the flour, cornmeal, baking powder, and salt.
In another large bowl, beat the sugar and eggs with an electric mixture until pale yellow, about 3 minutes. Mix in the lemon zest and then the flour, and beat until just blended. (The dough will be sticky). Stir in the almonds. Let the dough rest for 5 minutes.
Divide the dough evenly into 2 equal mounds and place on the prepared baking sheet. With moist hands, space the dough evenly apart and form into 2 (9 by-3-inch) logs. Bake for 35 minutes until lightly browned. Cool for 5 minutes. Using a serrated knife, cut the logs crosswise into 3/4-inch-thick diagonal slices. Arrange the biscotti cut side down on the same baking sheet. Bake until the cookies are pale golden, about 25 minutes. Let cool completely.
Place the chocolate chips in a medium bowl. Place the bowl over a pan of simmering water, making sure the bottom of the pan does not touch the water. Stir until the chocolate is melted and smooth. Dip the end of each biscotti in the chocolate. Transfer the dipped biscotti to a wire rack, set over a baking sheet, until the chocolate has hardened. Store in an airtight container.

LET THEM EAT CHEESECAKE:PUMPKIN CHEESECAKE

INGREDIENTS
1 3/4 cups graham cracker crumbs
3 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1 stick melted salted butter

Filling:
3 (8-ounce) packages cream cheese, at room temperature
1 (15-ounce) can pureed pumpkin
3 eggs plus 1 egg yolk
1/4 cup sour cream
1 1/2 cups sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon fresh ground nutmeg
1/8 teaspoon ground cloves
2 tablespoon all-purpose flour
1 teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F.

For crust:

In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan. Set aside.

For filling:
Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours

RASPBERRY SCONES..................

Raspberry scones with vanilla mascarpone

(MAKES 6-8 SCONES)

225 g self-raising flour

1 tsp baking powder

1 heaped tbsp caster sugar

50 g butter (diced)

200 ml buttermilk

100 g raspberries

Mascarpone cream (optional)

250 g mascarpone

1 vanilla pod

1 tbsp sugar

Preheat the oven to 220 C. Combine the flour, baking powder and sugar in a pan and mix through with a fork. Add the butter and rub between your hands until it has blended in and the flour mix resembles breadcrumbs. Fold in the buttermilk, again using your fork until well combined. Do not work the dough too long, though, you want it to remain light and fluffy. Take the raspberries and fold them in with the dough, using your fingers to push them in lightly without converting them all to mash. Be gentle, so the dough doesn't get too wet.Divide the mixture in 6 - 8, only loosely shaping it to form round lumps. Do resist rolling them in your hands or pressing the dough together, the less you work it, the fluffier the scones will be. Place them on a non-stick mat and bake in the oven for 15 minutes, until golden brown and cooked through. Cool on a wire rack before serving.

For the mascarpone cream (if using) scrape the vanilla seeds out of the pod and combine them with the mascarpone and sugar in a bowl. Chill until needed.