Recipe to Try

Here is a recipe that I found and need to make.

Simple Italian Shrimp


• 2 lbs. of 16/20 count Wild White Gulf of Mexico Shrimp, peeled, deveined and butterflied to the tail (leave tails on)

• 1/4 lb. melted butter (or 1 stick)

• 1/4 cup dried oregano or Italian seasoning (your choice)

• 1 large lemon, squeeze the juice out for later use then cut into thin slices

• 2 tsp. of Old Bay with Garlic & Herb Seasoning

• 1 tsp. salt


1     combine the melted butter. lemon juice and seasoning into a 2-quart bowl

2     whisk all of the ingredients well for a few seconds

3     add the peeled shrimp and mix together gently and coating thoroughly

4     top the cookie tray with heavy duty aluminum foil

5     layer the top of the foil evenly with lemon slices

6     add the shrimp on top of the lemon slices until the entire tray is filled

7     place tray midway in a  preheated 350-degree oven and cook for 12 -15 min.


Cherry Limeade Margaritas

Well, I guess I need to go to the store to buy the ingredients for these Cherry Limeade Margaritas are the perfect summer cocktail.




1 can frozen limeade concentrate

1 can water (use the can from the limeade concentrate)

2 tablespoons tart cherry juice concentrate (I found this in the organic juice section of my grocery store. Grenadine will also work, but tart cherry juice is better if you can find it)

3 tablespoons good tequila (about 2 shots)


Combine all of the ingredients in a blender and fill with ice.

Blend on high/ice crush until smooth. Add more ice if needed.

Top with maraschino cherries and lime slices.


Spaghetti with Ketchup

Yep, you read it right, Spaghetti with Ketchup.

A dear friend, Aldona, told me about this meal she are while growing up (and still). I didn’t believe her that it was a meal, but it’s true.

She sent me picture of it. This version has sausage in it. But when she first told me about it, it had hot dogs in it.

I guess growing up in Lithuanian, they had their own comfort food to eat as we did in the States.

I told her I was going to post this and I’m on a mission for more people to try this. I know I am.

Thanks for the recipe to this Aldona. maybe, one day we can enjoy this meal together.

Miss you, my friend.

Spaghetti with Ketchup with Sausage (or Hot Dogs)

What you need:

  • Spaghetti/Macaroni
  • Ketchup
  • Hot Dogs or Sausage
  • It’s good to add salt and pepper and cheese.

Ta da! That’s it.

I can’t wait to try it.

Chocolate Gravy and Biscuits Recipe

I was talking to one of my co-workers and we were talking about cooking and baking. I found out that he likes to bake. By looking at him, you would have never thought he liked to cook or bake.

He asked my if I ever had Chocolate Gravy and Biscuits? I just looked at him like he was talking all crazy. Really Chocolate Gravy and Biscuits??

He said they were a “taste of heaven!”

So, I Googled it and there is such a thing. He told me that I really need to try it because it’s really good.

I found this recipe and I need to try it out. Thanks co-worker!

Image result for chocolate gravy and biscuits

Chocolate Gravy and Biscuits

Recipe courtesy of Paula Deen

Total Time: 1 hr
Prep: 20 min
Cook: 40 min

Yield: 8 to 10 servings
Level: Easy
  • 3 cups all-purpose flour, plus more for work surface
  •  2 tablespoons sugar
  •  2 1/2 teaspoons baking powder
  •  1/2 teaspoon baking soda
  •  1/2 teaspoon salt
  •  1/2 cup vegetable shortening, plus more for pan
  •  1 cups buttermilk
  •  1/4 cup melted unsalted butter
    Chocolate gravy, recipe follows
  •  1/3 stick butter
  •  2/3 cup sugar
  •  2 tablespoons all-purpose flour
  •  1/3 cup cocoa
  •  2 cups whole milk
  • Preheat the oven to 450 degrees F.
  • In a medium bowl, combine the flour, sugar, baking powder, baking soda and salt. Cut in the shortening with a fork until it looks like cornmeal. Add the buttermilk, a little at a time, stirring constantly until well mixed.
  • Turn the dough out onto a lightly floured surface. Knead lightly 2 or 3 times. Roll out the dough with a floured rolling pin to 1/2-inch thickness. Cut dough into circles with a 2-inch cutter.
  • Place the biscuits in a greased iron skillet. Gently press down the top of the biscuits. Brush the biscuits with half the melted butter and bake for 14 minutes or until golden brown. Brush the hot biscuits with the remaining butter. Split the biscuits in half and ladle Chocolate Gravy over the hot biscuits.

Chocolate Gravy:

  • Heat butter in a cast iron skillet over low heat. Mix in sugar, flour and cocoa. Slowly pour 1 cup of milk into the skillet and whisk well to remove lumps. Whisk in remaining milk, stirring constantly, until mixture is thick, being careful not to scorch. Serve hot over biscuits.

Need To Try These

Saw this on the Internet and they look really good  

​Quaker® Carrot Cake Energy Bites are a simple snack with the right balance of texture and festive flavor in every bite!

¾ cup Quaker® old-fashioned oats

1 cup carrots, finely shredded

1 tsp cinnamon, ground 

½ cup dates, chopped

⅓  cup finely almonds, chopped

⅓  cup coconut flakes


Stir together first 5 ingredients. Form the dough into tablespoon-sized balls, dip in coconut flakes,  and refrigerate an hour before eating. Makes 12 bites.

Cake Mix Peanut Butter Cookies

This is one of my favorite recipes. I remember a cookbook I had when I was in second grade and this recipe was in it. I think these are the best peanut butter cookies I have ever had.


Cake Mix Peanut Butter Cookies

Makes: 36/Ready In: < 30 minutes


1 (18.5-oz.) pkg. yellow cake mix

1 cup creamy peanut butter

1/2 cup vegetable oil

2 eggs

2 tablespoons water


Preheat oven to 350 degrees F. Pour the cake mix into a large bowl. Make a well in the center, and add peanut butter, oil, eggs, and water. Mix until well blended. Drop by teaspoonfuls onto ungreased cookie sheets. Flatten slightly using a fork dipped in water.

Bake for 10 to 12 minutes in the preheated oven. Let cookies set on cookie sheet for 2 to 3 minutes before carefully removing from the cookie sheet to cool on wire racks.

Summer Dessert

While I was going through my collection of e-mails, I found this recipe.

I think I need to go out and buy the ingredients to make this for the summer.

I am totally borrowing this from Cheeky Kitchen Recipe by Cheeky Kitchen.


Tangy strawberries are baked beneath a crunchy, buttery layer of vanilla cake mix, and then topped with a strawberry yogurt whipped topping in this quick-and-easy cobbler style cake.



1 Betty Crocker™ White Cake Mix

1 1/2 (3/4 cup) sticks butter, melted

3 pounds frozen strawberries (about 8 cups)

2 (6 oz.) containers Yoplait® Original Yogurt, strawberry flavor

1 (8 oz.) container whipped topping


Preheat oven to 350ºF.

Place frozen strawberries in a 9×13-inch baking dish. Drizzle half of the butter over strawberries, then sprinkle cake mix on top. Drizzle with remaining butter. Bake for 50-60 minutes, or until the cake mix is golden on top and the strawberry mixture is bubbly. Cool before serving.

In a large bowl or stand mixer, beat together yogurt and whipped topping until light and fluffy.

Serve large slices of the cake topped with the yogurt topping. Enjoy!

Side Note:
Hello Josh!

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