10 Minute Honey Garlic Shrimp

 1 pound of shrimp peeled and deveined

1 tablespoon light soy sauce 

1 tablespoon corn starch 

2 tablespoons oil

3-4 cloves of garlic minced

1 tablespoon ginger

4 tablespoons hot honey 

Green onions for garnish

Toss shrimp with corn starch and soy sauce. Set aside.  Add oil, garlic and ginger in a skillet on medium high heat.  Cook for 30 seconds then add shrimp.  Cook until shrimp is done.  2-4 minutes depending on size of shrimp. Add the honey and toss.  I serve over Jasmine rice.  Top with green onions. I'm a big fan of the Uncle Ben's Jasmine rice in the pouch.  90 minutes in the microwave and its done.  

Homemade coffee creamerer

 Note: I used all organic ingredients but you do what suits your lifestyle 

1 1/2 cups heavy cream

1/4 cup maple syrup

1 tablespoon vanilla 

Sprinkle if search salt optional

Add all ingredients to a jar and shake.

Store in the refrigerator. Shake each time before using. 

If it's not sweet enough add more maple syrup.

Easy Small batch Chocolate chip cookies

 1 1/2 cups self rising flour

1 stick butter softened 

1/2 cup sugar

1/2 cup light brown sugar

1 egg

1 teaspoon vanilla

Chopped pecans are optional

Cream together sugar and butter.  Add brown sugar.  Add egg, then vanilla. Finally add flour. Fold in chopped pecans at the end if so desired. Use cookie scoop to drop onto parchment lined baking sheet.  Bake at 375 degrees for 10 minutes.   Allow to set a couple of minutes before moving to a cooling rack. 

Easy holiday appetizer

 Boursin cheese spread with garlic and herbs

Fig preserves 

Pistachios

Spread Boursin on a dish.  Spread with fig preserves.  Top with pistachios that have been crushed or finely chopped.  Serve with crackers.   It was so easy and a big hit. 

Fall Salad and dressing

 Mixed greens

Apple

Dried cranberries 

Crumbled feta

Toasted pecans

Toasted pumpkin seeds

Dressing...

2 tablespoons maple dressing

1/4 cup olive oil

3 tablespoons balsamic vinegar

2 teaspoons Dijon mustard

1/4 teaspoon Garlic powder 

1/8 teaspoon each of salt and pepper 

Chocolate Cherry Cake

 1 box Duncan Hines Devil Food cake mix

1 can Duncan Hines cherry pie filling

3 eggs

Mix all together and pour into a 9x13 pan that's bern sprayed with PAM.  Bake at 350 for 35-40 minutes.  

I used the easy chocolate icing recipe already found in my blog as the icing. 

Butter swim fruit biscuits

2 Martha White muffin mix, your choice.  I used blueberry cheesecake.

1 1/2 cups buttermilk 

Stick of butter

Heat oven to 450 degrees.  Melt butter in pan you plan to cook in, in the oven as it warms up.  I sprayed with PAM before I started.   Mix muffin mix and butter milk.  When butter is melted, add the muffin batter and spread with spatula.  Bake for 20 minutes.  Let cool 15 minutes. Mix confectioners sugar, a little milk and a little vanilla flavoring until it is the consistency to drizzle.   Drizzle over the baked biscuits.