a little of each

A family's cookbook

Baked Stuffed Shrimp February 25, 2015

Filed under: Appetizers — alittlemoreofeach @ 12:20 pm
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This recipe is from Michelle Mitchell by way of Robin who says it is delicious.

 

Ingredients

24 jumbo shrimp (about 2 pounds)
1/2 lb scallops, diced
2 stacks of Ritz crackers
1/2 lb butter
1 tsp fresh parsley, chopped fine
pepper
3 Tbl white cooking wine
2 tsp Parmesan cheese
4 Tbl sour cream
1 tsp garlic salt
3 slices of white bread, crusts removed, and made into fresh crumbs

Directions

Crush crackers with a rolling pin. Add the melted butter, wine, pepper, parsley, cheese, sour cream, garlic salt, fresh bread crumbs and scallops. Mix all ingredients well. Refrigerate stuffing for three hours. Mold stuffing to a rounded measuring spoon. Place on prepared shrimp and curl tail over top and press slightly into shrimp. Bake at 350 for 20-25 minutes.

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Michelle Mitchell’s Cherry Walnut Bars June 2, 2013

Filed under: Desserts — alittlemoreofeach @ 3:28 pm
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Michelle and Bill brought these pretty pink bars to mine and Ken’s baby shower in September 2006.  Her maternal Grandmother Choquette found this recipe, and the recipe was passed down to Michelle’s mother who used to make them to everyone’s enjoyment.  Michelle says, “I think that these are worth the extra steps.”

 

Ingredients and Directions

2 cups of flour

1 cup butter

½ cup white sugar

Mix flour, butter and sugar together; the mixture will be crumbly.  Pat into a 9×13 dish and bake for 12-15 minutes in a 350 oven.

 

½ cup brown sugar, packed

2 eggs + 1 egg yolk

¼ cup flour

½ tsp baking powder

½ tsp salt

½ cup chopped maraschino cherries

1 cup chopped walnuts

Beat eggs, yolk and brown sugar until fluffy.  Sift flour with baking powder and salt.  Blend into egg mixture.  Stir in cherries and walnuts.  Spread over baked crust.  Bake for 20-25 minutes longer.  Cool.

 

2 cups confectioners sugar

2 Tbl Crisco

3 ½ tsp cherry juice

milk

Beat sugar, shortening, and cherry juice together.  Add enough milk to make the mixture into a spreading consistency.

 

MaMa’s Mini Cinnis March 29, 2013

Filed under: Breads — alittlemoreofeach @ 10:36 am
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Makes two dozen, from Southern Living magazine

 

 

Ingredients

2 (8 oz) cans refrigerated crescent rolls

6 Tbl butter or margarine, softened

1/3 cup firmly packed brown sugar

¼ cup chopped pecans

1Tbl sugar

1 tsp ground cinnamon

2/3 cup powdered sugar

1 Tbl milk or half and half

¼ tsp almond or vanilla extract

1/8 tsp salt

 

Directions

Unroll crescent rolls, and separate each dough portion along center perforation to form four rectangles; press diagonal perforations to seal. Stir together butter and next 4 ingredients; spread evenly over one side of each rectangle. Roll up jellyroll fashion, starting at long end. Gently cut each log into 6 (one-inch thick) slices using a serrated knife. Place rolls, ¼-inch apart, into 2 (8-inch) greased cake pans. Bake at 375 degrees for 15 to 18 minutes or until golden. Cool 5 to 10 minutes. Stir together remaining ingredients. Drizzle over warm rolls.