Lemon butter ,asparagus and shrimp pasta

Hi everyone!

I’m cooking and creating what I think are delicious meals.

Home cooked is always best so if you are hesitant don’t be.  You can make wonderful healthy and really tasty meals.



1 lb. cooked, cleaned and deveined shrimp
8 oz. butter
1/2 cup olive oil
2 cloves minced garlic
2 lemons squeezed
1tsp. Or more Dried parsley
1lb. Favorite pasta
Parmesan cheese

First steam asparagus and drain

Cook pasta according to directions ( do not over cook)

I’m a large skillet place butter.  When melted place olive oil and minced garlic.  Add shrimp, add lemon and parsley.  Sauté for a few minutes.  Add drained pasta and asparagus.  Toss well.

I add grated Parmesan cheese generously.

Enjoy!

God Bless and keep you and your loved ones safe.

Pineapple Cream pie

How about some fresh pineapple pie filling or ice cream topping?

Easy to make and there is nothing that can compare to homemade.

I've made a similar recipe using strawberries and blueberries and peaches too so you might want to make some especially when these type fruits go on sale.

Prices on fresh pineapple have been very reasonable and I bought two. We ate one quickly and I decided to make pineapple pie filling with the other.  This happened to be very convenient because these pineapples were cleaned and cored so it took little time and a lot less effort to do this.

7/10/16

1 pineapple cut in pieces

1 cup water

1/2 cup sugar

2+ tablespoons cornstarch

Cook all except cornstarch over medium heat until pineapple is tender.  Strain pineapple and reserve syrup .  Place pineapple in food processor and pulse until all is blended.  

Add about 2 tablespoons cornstarch to reserved syrup stirring constantly and cook until syrup is thickened.  It should be thick. If not add another tsp. And whisk it until smooth. Add pineapple and stir together. Quite simple and yummy!

Now on to the pie.

I store bought graham cracker crust
2 cups or more pineapple pie filling or homemade you choose
1/2 to 1 pt. heavy whipping cream beaten 
1 tsp. vanilla 
4 T confectioners sugar 

Making sure pineapple filling is cooled add about 1 cup whipped cream to filling. Stir to combine.

Pour into pie shell.  Top with the rest of the beaten heavy cream.

Note:  Short step method.  Canned pineapple pie filling and use Cool whip instead of whipped cream.

Very tasty and so good for summer! YUM!

From my kitchen to yours,

iliketobakeandcook.blogspot.com2016

Chocolate Peanut Butter Cream Pie!

10/11/13

Layered chocolate pudding, peanut butter cream and whipped topping!

Place peanut butter cream on top of cooled chocolate pudding

We love chocolate and my grandchildren love peanut butter so today I am adapting two recipes. One was  in Taste of Home (love that magazine) and one I had bookmarked. Using a little bit from one recipe and a little from the other I was able to create the exact pie I was looking for.. Of course I had to make it in advance to check it out.. Make sure to leave some room for this pie and allow yourself to digest a bit before because this pie is delicious but also rich in taste.  Here is how I made it.  Enjoy!!!  We did!!

 Happy Baking from my kitchen to yours!

M.J

Chocolate Pudding Pie!

• 3/4 cup sugar
• 1/2 cup cocoa powder
• 1/3 cup all-purpose flour
• 2 eggs
• 4 egg yolks
• 2 cups milk, divided

 Note:  You can use a short cut method for the pudding.. Use cook and serve chocolate pudding and make according to directions.. Cool completely.

Whisk the sugar, cocoa powder and flour in a bowl until there are no lumps. Crack the eggs into the bowl, add the yolks and whisk into a paste. Slowly whisk in 1 cup milk until it is fully incorporated, and then whisk in the remaining 1 cup milk. Put the milk mixture into a saucepan and put over medium heat. Cook, whisking constantly, until it starts to look like pudding, 10 to 15 minutes. It will begin to bubble and it will hold soft peaks when you lift the whisk out. Take off the heat and cool to room temperature.

Note: To prevent a skin from forming, cover the pudding with plastic wrap, pressing down directly on the surface of the pudding.  Poke a few holes throughout to allow the pudding to cool to room temperature.

Peanut Butter Cream:

• 4 ounces cream cheese, softened at room temperature
• 1/2 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 1/2 cup creamy peanut butter
• 1 cup chilled heavy whipping cream (reserve 1/3 cup for extra whipped topping)

Beat the cream cheese and confectioner’s sugar with an electric mixer until completely smooth. Add the vanilla and peanut butter, beating until smooth.. In a separate bowl, beat the heavy cream until stiff peaks .  Set 1/3 cup whipped cream aside (for top garnish).  Add the peanut butter cream a little at a time, taking care not to deflate the whipped cream.  Blend .

Place cooled pudding in prepared pie crust.. ( I used a Pillsbury refrigerated pie crust, which I baked according to directions). Layer peanut butter cream on top of chocolate pudding, carefully spreading.(I spoon dollops of pudding and then spread.  Chill in refrigerator for at least 3 hours or overnight. 

Note: After pie has set..top with reserved extra whipped cream!  and a little sifted cocoa powder!!

 Note: little extra to say:  It was even better the next day..We had some leftovers!!!!!!  Yummy!!!!



 11/14/12
 

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Sausage meatballs with pasta!!!!

 For those who haven't caught this recipe before..This one's for you!!  Make mini ones for Super Bowl..  Spice up your recipe with hot sausage!!!

Repost:  I made these Sausage meatballs again yesterday and they are definitely an easy meatball recipe to make over and over for a nice change to my favorite recipe for traditional meatballs.  No pasta needed!  Some Italian bread might be nice!  Enjoy!!

  Mom always made her own homemade sausage when we were growing up..She would buy fresh pork, grind it in her meat grinder and season it with her special seasonings.  When I was at the market I found some really nice lean mild  Italian sausage so today I'm adding a little of this and that to it making some medium size meatball shapes and baking them for later use..I freeze all types of meatballs because they come in handy for so many quick sauce meals..

I absolutely dislike store bought meatballs..It is just something that I personally can not eat..  You won't see me eating meatballs out for that reason..I know what ingredients are in my meatballs but not in theirs!

*Good quality sausage required.

**Note:  You can make mini meatballs and use as an appetizer in your favorite sauce.

 

Tonight we had Cappellini pasta with some of my sausage meatballs...Bon Appetit!

Mom used to toss her pasta in a pot and serve in a pasta bowl!  We roughed it a bit as the picture demonstrates.

1 lb. mild or hot ground(loose) Italian sausage (store bought or check out my sausage recipe on the blog)
1/2 cup shredded Romano or Parmesan Cheese( I prefer shredded cheese in this recipe but you can use finely grated as well)
1/2 cup plain breadcrumbs
1/4 cup parsley
1 egg

Mix above ingredients.  Bake at 400 degrees until browned slightly..Freeze or add to your favorite red sauce.
Makes approximately 20 medium size meatballs per pound.





4/17/12  original 


 

 

Crockpot chicken Tikki Masala

7/8/17

We liked it. First taste we both said "it's different" lol at the same time. As we ate more we kept saying "this is really good".  My husbands last few comments were" it was delicious ".  So I'm happy to give it a thumbs up. 

It's a Very simple recipe. 

3 nice size boneless , skinless chicken breasts. 

I jar(16 oz.) Tikki Masala sauce. Water. Enough to rinse inside of bottle.

4 small sweet peppers cleaned. 

1/2 cup water. 

Placed all in crockpot covered on low for 4 hours. I was pleasantly surprised. It's a little spicy but I didn't load my chicken with the sauce. Served over white rice.👍 M.j.😋