Cajun Shrimp Pasta

I have to admit, I am kinda in love with this dish!  It was the perfect amount of spice for everyone.   This tastes like something that I would order at a restaurant, but it was oh so easy to make at home!  I can't wait to put it on the menu again!  The sweet peppers are a perfect addition to the pasta.  I just might add a few more next time.  You should definitely make this NOW!

Ingredients:

• 1 lb of uncooked Shrimp (remove shells, veins, and tails)
• 1 Tablespoon of Cajun Seasoning
• 1 Cup of Heavy Cream
• 1 teaspoon of Minced Garlic
• 1/8 teaspoon of Black Pepper
• 2-3 Fresh Basil Leaves
• 1/2 Cup of Red Pepper- diced
• 1/2 Cup of Grated Parmesan Cheese (plus a little for grating on top)
• 2 Tablespoons of Butter
• 16 oz Box of Linguini

Serves 5

I used frozen shrimp, so just before I was ready to cook them I put them in a colander and rinsed them with very cold water to thaw them.  Pat the shrimp dry with a paper towel.  Toss the shrimp with 1 Tablespoon of Cajun Seasoning and set aside.  Start pot of water for Linguini and cook according to package.  Melt butter in large skillet on a med-high heat and add the seasoned shrimp.

Saute the shrimp until they begin to turn pink then add the diced red pepper, minced garlic, and black pepper.  Cook another minute or two until shrimp it cooked all the way.

Turn the heat to med and add the cream, basil, and Parmesan cheese.  Simmer for about 10 minutes stirring occasionally.  When pasta is cooked drain and add to shrimp and sauce and stir.  Serve with a little more Parmesan cheese on top.  Enjoy!

If you like this check out Lemon Grass Skewered Shrimp and Tequila Lime Shrimp.

This recipe was featured on the Magical Moms' July Menu.  Be sure to check out all of our monthly menus

Lots of AMAZING recipes on the Magical Moms' June Menu, Marvelous May Menu, Appetizing April Menu, and March Madness Menu.

Chicken Salad Lettuce Wraps

Last weekend, my husband wanted Picnic Perfect Chicken Salad Sandwiches, I on the other hand felt like I had had enough bread.  I decided to try something different, I made a lettuce wrap with the chicken salad.  There was really nothing too it (except a lot less calories)!  I will definitely be making these again!!  SOON!

Ingredients:

• Picnic Perfect Chicken Salad
• Romaine Lettuce

Follow recipe for Picnic Perfect Chicken Salad, but instead of putting it on a croissant, bread, or pita wrap it in a leaf of Romaine Lettuce.

This recipe was featured on the Magical Moms' July Menu.  Be sure to check out all of our monthly menus


Lots of AMAZING recipes on the Magical Moms' June Menu, Marvelous May Menu, Appetizing April Menu, and March Madness Menu.

Freezing Cold Hot Chocolate

When it is cold outside, my kids are always asking for "warm chocolate".  That means they want hot chocolate but only slightly warming than room temperature.  This is quite the opposite.  The kids and I decided to be adventurous with the blender today and this is what we came up with.  The kids LOVED it!  They pretty much attacked me as I was pouring them, so this is the best picture I could get.

Ingredients:

• 3 Packets of Instant Hot Cocoa
• 3/4 Cup of Half and Half
• 1 Cup of Water
• About 1 1/2 Cups of Vanilla Ice Cream

This made enough for 3 kids and 1 mom

Pour the packets of cocoa mix into the blender.  Add in the water and blend until powder is dissolved.  Next, add in the half and half and ice cream.  Blend until smooth.  Serve in chilled glasses and enjoy!

Top 10 Reasons I have the BEST Dad!

I like my kids to give their dad something personalized for Father's Day each year.  This top ten list is the perfect way for the kids to tell him exactly what he does that makes him special.  I can't wait to see what tops my kids' lists.  I am sure that it will have something to do with Legos, soccer, or building forts.  

To print- right click on the picture below and save to your computer.  Print using an 8.5x11 paper and then cut it in half.

{Tracy's} Grandma's Apple Squares

This is a recipe that I have been eating for as long as I can remember, but it wasn't until a couple years ago I started making it myself.  Okay, well maybe "I" haven't been making it even now.  My husband, Scott, enjoys making this.  I didn't even make it this time, I even put him in charge of taking the pictures.  When he said he would make the apple squares, I am pretty sure he had no idea I was going to blog about it.  I very casually set the camera down next to the ingredients and kept on walking.  I could barely keep a straight face while I did it.  I love to get out the recipe card that my grandma mailed to me over ten years ago, it makes me think of going to her house to visit.  I love to serve this to other people because they always ask me for the recipe and I love to share my grandmother's recipes with them.  

Ingredients:

• 2 Sticks of Butter or Margarine
• 1 1/4 Cups of Sugar
• 2 Cups of Flour
• 1 teaspoon of Vanilla
• 1 Can of Apple Pie Filling 
• Powdered Sugar for Dusting

With a mixer, cream together sugar and butter.  Add in flour and vanilla blend well.

 Pour 3/4 of the mixture into an ungreased 9x13 glass baking dish.  Cover with pie filling.  Drop small mounds of the remaining batter over pie filling.  Bake at 325 for 35-40 minutes or until golden brown.

 Dust with powdered sugar while it it still warm.

Let them cool, and cut into squares.  Make sure you get your hands on one soon or they will be gone!  YUM!!

Grilled Zucchini and Yellow Squash

I love making vegetables on the grill, because it is one less pan in the kitchen.  Which means one less thing for me to wash!  And that always makes this mom happy!!!  This is a very basic recipe that can be served with just about any meat from the grill.  

Ingredients:

• Olive Oil
• Lemon Zest
• Salt 
• Pepper
• Pinch of Crushed Red Pepper
• Zucchini
• Yellow Squash

Wash the outside of the vegetable.  I usually use a potato peeler and take of a few strips of the skin.  Cut zucchini and yellow squash into uniformed size pieces.  This helps to make sure that they cook evenly.  Place in large bowl.  Drizzle with olive oil (you want the veggies to be very lightly coated) and salt and pepper.  Sprinkle on a pinch of crushed red pepper and about a 1/2 teaspoon of lemon zest.  Toss until coated well.  

Place the zucchini and squash on the skewers.  Remember if using wooden skewers you need to soak them in water first.

Place on the grill for about 8 minutes turning throughout to make sure that all sides are cooked.  

I served this with Tequila Lime Shrimp and Cumin Brown Rice... definitely the perfect combination!  They take just about the same time to cook so there is no worries about timing.

This recipe was featured on our 30 Days of Dinners June Menu, Make sure to check out all of the other great recipes on this month's menu!

Mini Strawberry Cheesecake Cream Pies

This dessert is part cheesecake and part mouse, but all delicious!  Our strawberry picking at Wegmeyer Farms in Hamilton, Virginia was a great success and I have been making all kinds of yummy treats for my family.  I am sad that the season is coming to an end.  Fresh picked strawberries have become a new family favorite!

Ingredients:

• About a Cup of Strawberries (enough to make 1/2 cup puree) plus a couple to cut up for garnish
• 8 oz Block of Cream Cheese (I used 1/3 les fat, just don't use fat free)
• 1/2 Cup Heavy Whipping Cream
• 1/3 Cup plus 2 Tablespoons Powdered Sugar
• 1 teaspoon Vanilla
• 6 Mini Graham Cracker Pie Crusts (or one large one)

Place about a cup of strawberries into a small food processor and pulse until no large chunks remain, but don't make it completely pureed.  Pour into measuring cup to make sure you have a 1/2 cup.  Set aside.

In medium size bowl, combine cream cheese, vanilla, and 1/3 cup powdered sugar.

Add Strawberry puree to cream cheese mixture and mix on low until thoroughly combined.  Set aside.

In large bowl, (not because you are making a lot, but because you don't watch it to splatter everywhere) combine 1/2 heavy whipping cream and 2 tablespoons of powdered sugar.  Mix with electric mixer until it becomes stiff like whip cream.

Fold in whip cream with the strawberry cream cheese mixture with rubber spatuala.  Then evenly distribute pie filling into mini graham cracker crusts or one large crust.  Chill for at least 30 minutes and serve.