Now that summer is fast approaching, thought y'all might enjoy an easy shrimp recipe. This is one of my son's favorite recipes. It's my favorite because he is the one who makes it!
1/4 cup butter
1 tablespoon minced garlic
1 pound uncooked shrimp-peeled and deveined (frozen shrimp works fine, just make sure it is uncooked)
1/2 cup softened cream cheese
1/3 cup whole milk
1/3 cup fresh grated parmesan cheese
1/2 teaspoon black pepper
1/4 teaspoon salt
4 cups cooked fettuccini noodles or angel hair pasta
Melt butter in large skillet on medium heat. Add garlic while butter is melting. Add shrimp and cook for approximately 2 minutes. Remove shrimp to bowl and cover.
Return butter and garlic mixture to stove on low heat. Add cream cheese to butter and stir until smooth. Add parmesan. Slowly add milk, stirring while adding. Toss in shrimp to warm. Remove from heat and pour over pasta.
My Aunt Kathy sent me this recipe and I couldn’t wait to try it; it’s sweet, salty, crunchy, chewy, and chocolaty! It’s like I’m in dessert heaven!
Start with a box of Fudge Brownie Mix. Prepare the brownie batter according to package. Pour about 1/3 of the batter into the bottom of a 9×13-inch baking pan that has been lined with parchment paper or greased with cooking spray. Spread the batter so that it forms an even layer to coat the bottom of the pan. Next comes the fun part! Lay the pretzels down in an even layer on top of the brownie batter, and then add a second even layer of pretzels. Spoon the rest of the brownie batter on top of the double pretzel layer. I found it worked best to spoon the batter on in small clumps. Then bake the brownies in the oven at 350 for about 30 minutes, or until a toothpick inserted in the center comes out clean.
Once the brownies are out, spoon some caramel sauce onto the top of the brownies. And smooth it out to form an even layer. Sprinkle with some coarse sea salt. And then once the brownies have cooled, lift them out of the pan if you used parchment paper or you can cut them in the pan. See, I told you, dessert heaven!! Sometimes it’s just the little things that keep us going. “…a cheerful heart has a continual feast.”(Proverbs 15:15)
4-6 pork chops (we like thin boneless, but any cut will do)
Pineapple slices (2-3 pieces per chop)
½ c pineapple juice
Favorite seasoning (Sea Island Salt)
Place pork chops in a dish and drizzle with Olive oil and sprinkle on seasoning. Next add Pineapple juice and slices. Bake at 350 for about 1 hour. Enjoy!! These flavors really are great together and very light for summer time. Add a side of sweet potatoes and squash and your meal is complete!! I am going to try adding the squash to the pork chops next time; one less dish!!! Sometimes the simple things are always the best and the best for you!” This will bring health to your body and nourishment to your soul.”
Here is another really cute idea from my Central Carolina students. These drinks were intended for the kids, but we discovered that they were just as tasty and refreshing for the grown ups.
Small clear cups
White grape juice (or your favorite clear juice or soda)
2 orange slices per cup (wheels)
2 bendy straws per cup (handlebars)
2 ice cubes per cup
Roll of clear or white tape
1. Make a slit in orange slices so they will fit on sides of cup.
2. Tape bendy straws together with top part bent in shape of
3. Pour juice in cup; add ice cubes, orange slices and straws.
4. Enjoy your fun and thirst quenching “Ice Cycle- Bicycle”
drink. Oh yeah, let your kids have one too!
I found this recipe in Home Life (a faith-based magazine provided by our church). My daughter and I love Mexican food and I thought I would try this since she will be coming home from college.
2c shredded chicken
1(one) can corn drained
1(one) 24 oz jar salsa verde
1 4oz can diced chilies
1 1/2t chili powder
15 oz can black beans drained and rinsed (or your favorite beans)
2c shredded cheddar cheese, divided
*Salsa verde is a mild green salsa made with small green tomatoes
Mix all ingredients, reserving 1cup of cheese. Spoon the mixture into a 9x13 baking dish and cover with reserved cup of cheese, Bake for 30 minutes @ 350. Serve with tortilla chips or tortillas. Garnish with sour cream. This sounds delish and my daughter also loves to cook so I thought we could do little mother/daughter bonding time and…WAIT… She’ll be home for the whole summer!!
“…children are a gift from God.”(Psalm 127:3)
The Supper Table
Easy ideas to help you get them to the table.
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