Emeril's Shrimp Scampi

On our first night at EI this summer, Pat made a wonderful Shrimp Scampi.

Recipe can be found here
Emeril Lagasse, Food Network

Kathy's Sausage Dip

"Too Good not to Share!"

Ingredients

1 lb. sausage (brown and drain)

1 lb. Velveeta cheese

1 can cream of mushroom soup

1/4 cp. milk (may use more)

Directions

Mix together in saucepan and heat over medium heat.  Stir until cheese melts.

Serve in crockpot w/ nacho chips.  For an extra kick, add 1 can of Rotel tomatoes!

from Kathy Magnusson

Aunt Mary's Apple Walnut Cake

Ingredients

1 Duncan Hines Spice Cake mix

1/2 cp. chopped walnuts

3 cps. Granny Smith apples ( peeled and diced) or 1 cp. applesauce

1 tsp. cinnamon

1/4 cp. brown sugar, packed

3 large eggs

1/2 cp. Crisco oil

1 1/3 cp. water

Directions

Mix dry ingredients.  Add oil, water, eggs.  Beat 3 minutes or until mixed.  Pour into greased & floured 13 x 9 pan or Bundt pan.  Bake at 350 for 45 minutes.  Cool and frost.

                                                    Browned-Butter Frosting

1 cp. butter

1 16 oz. pkg powdered sugar

1/4 cp milk

1 tsp. vanilla extract

Cook butter in a small heavy saucepan over medium hear, stirring constantly, 6-8 minutes or until butter begins to turn golden brown.  Remove pan from heat immediately, and pour butter into a small bowl.  Cover and chill 1 hour or until butter is cool and begins to solidify.

Beat butter at medium speed with an electric mixer until fluffy; gradually add powdered sugar alternately with milk, beginning and ending with powdered sugar.  Beat mixture at low speed until well blended after each addition.  Stir in vanilla.

from Mary Grotz

Cherry Chocolate Chip Cheese Ball

Ingredients

1 pkg. mini chocolate chips

1 jar maraschino cherries,  drained and quartered

2 pkg. cream cheese

1 can crushed pineapple, drained

 1/2 cp. diced pecans

Directions

Mix first 4 ingredients together and mold into 2 balls.  Roll in diced pecans.  Serve with chocolate graham crackers.

Recipe from Mary Ann Jones

Peach Crumble

Directions

Peel and slice 6 ripe peaches.  Mix together with 1 T. sugar, 1 T. flour, and 1 T. orange or lemon juice.  Spread in greased baking dish.  Sprinkle crumble topping over.  Bake at 400 for 20 minutes.  Let stand for 10 minutes.  Serves 4 (may be doubled).  Best served warm with vanilla ice cream.

Crumble topping:

Stir together:  1/2 cp. oats

                         1/4 cp. cropped pecans

                         1/3 cp. brown sugar

                         2 tsp. flour

                         1/4 tsp. cinnamon

Melt 1/2 cp. butter & mix with above ingredients.  Set aside.

Easy Peach Ice Cream Pie

Ingredients

1 cup pecan halves, toasted

1 cup pecans, toasted, coarsely chopped ( about 4 ounces)

2 quarts peach ice cream, slightly softened

1 graham cracker pie shell

1 jar  caramel ice cream topping ( may need a little more)

Directions

Drizzle  about 1/4 of the  caramel topping over bottom of crust.  Freeze until caramel sets, about 10 minutes.  Spread 1 quart ice cream over caramel in crust.  Sprinkle chopped pecans over ice cream.  Drizzle 1/4 of caramel sauce over ice cream and freeze until caramel sets, about 10 minutes.  Spread remaining ice cream over.  Freeze until top of pie is firm, about 1 hour.  Arrange pecan halves in circles around top of pie.  Drizzle 1/4 of  caramel sauce over pie and freeze until solid, at least 4 hours.  Can be prepared  several days ahead; cover tightly with foil and keep frozen.  Chill remaining caramel sauce.

To serve:  Warm caramel sauce.  Let pie soften slightly at room temperature, about 10 minutes.  Serve pie with warm caramel sauce.

This is a revision of a recipe found on Epicurious.

Basic Potato Bake

Ingredients
Thin-skinned white, Yukon gold, or redskin potatoes (any size will work but roughly 4" is ideal)
One can - cream of mushroom soup (low-sodium or low-fat is okay)
2 cups shredded sharp cheddar cheese

Directions
Select one potato per person (two if the potatoes are small) and then 2-3 for the pot.  Boil 20-30 minutes until the potatoes are tender but not mealy.  A little firmer is better.  Drain.  Cut potatoes into chunks, leaving skins on.  Stir in the cream of mushroom soup.  This should just coat the potatoes.  If cooking more than 8 potatoes, add some from a second can until creamy.  Spread into a 9x13 pan sprayed with Pam and top with shredded cheese.  Bake at 350 degrees for 30 minutes until bubbly.

NOTE: Adjust recipe as needed, using a smaller or second pan.  To keep that all-important cheese-to-potato ratio, try to limit the depth of the potatoes to two inches.

The DELUXE version:
Add a couple of hefty dollops of sour cream to the potato mixture and stir well.  Top the cheese layer with thinly sliced scallions and crumbled bacon.

Baked French Toast Casserole

Pat made this extremely decadent brunch recipe in August 2011 - YUM!!

Recipe can be found here
Paula Deen, Food Network

Creamy Chicken Enchiladas

Ingredients
1 Tbsp. butter or margarine

1 medium onion, chopped

1 4.5oz. can chopped green chiles, drained

1 8oz. pkg. cream cheese, cut-up and softened

3½ cups chopped cooked chicken breast

8 8 inch flour tortillas

2 8oz. pkgs. shredded Monterey Jack cheese

2 c. whipping cream


Directions
Melt butter in a large skillet over medium heat; add onion, and saute 5 minutes. Add green chiles; saute 1 minute. Stir in cream cheese and chicken; cook, stirring constantly until cream cheese melts.  
Spoon 2-3 tablespoons chicken mixture down center of each tortilla. Roll up tortillas, and place, seam side down, in a lightly greased 9x13 baking dish. Sprinkle with Monterey Jack cheese and drizzle with whipping cream.  Bake at 350° for 45 minutes.

Williamsburg Bread

Ingredients
2 cans crescent rolls
1 c. sugar
1 tsp. vanilla
1 egg yolk
1 8oz. pkg. cream cheese


Directions
Line 1 can of crescents in a 9x13 pan. Mix other ingredients together well. Spread cream cheese mixture on top of crescents and cover with second can. Brush top with egg white to make shiny and sprinkle with cinnamon and sugar. Top with nuts if desired. Low fat crescent rolls can be used; if so, lightly grease pan to avoid sticking. Also, use waxed paper to flatten second second layer of crescents to appropriate size and flip onto cream cheese layer. Bake at 350° for 30-35 minutes.