Pumpkin-Orange Cookies

Hands down, these are the best cookies I've ever made! Wonderful with cream cheese icing.

Ingredients:
2 ½ cups flour
½ teaspoon baking soda
½ teaspoon salt
2 sticks butter, softened
1 cup sugar
½ cup brown sugar
1 egg
1 ¾ cup (15oz) pumpkin
2 tablespoon orange juice
1 teaspoon grated orange peel
½ cup chopped nuts
4 ounces cream cheese, softened
1/2 stick butter, softened
2-3 cups powdered sugar
2 tablespoons orange juice
1/2 teapsoon grated orange peel


Directions:

• Combine flour, baking soda and salt in med bowl. Combine butter, sugar and brown sugar in large mixer bowl; beat until creamy.
• Add egg, pumpkin, orange juice and orange peel; beat until combined.
• Gradually add flour mixture; beat until combined. Stir in nuts. Drop dough by rounded tablespoon onto ungreased baking sheets.
• Bake in preheated 375 for 12 to 14 minutes or until edges are set. Remove to wire racks to cool completely.
• Combine cream cheese and butter in mixer. Beat until well blended. Add orange juice, peel and powdered sugar to spreadable consistency. Refrigerate cookies after frosting.

Iced Brownies

I've been making the same brownie recipe for years, but came across this recipe and may have to throw out the old one! These are deliciously moist, cake-like brownies.

Ingredients:
1 cup sugar
1/2 cup butter, softened
4 eggs
1 can (16 oz) chocolate syrup
1 cup flour
1/2 cup chopped nuts
1 1/4 cups sugar
6 tablespoons butter
6 tablespoons milk
1 teaspoon vanilla
1 cup semisweet chocolate chips

Directions:

• Cream sugar and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Add syrup. Gradually add flour and mix well. Fold in nuts.
• Pour into a greased 9 x 13 inch pan. Bake at 350 for 35 minutes, or until top springs back when lightly touched. Cool slightly.
• For icing, combine sugar, butter and milk in small saucepan. Cook and stir until mixture comes to a boil, stirring constantly. Remove from heat; stir in vanilla and chocolate chips until melted. (Will be very thin)
• Immediately pour over warm brownies. Cool completely before cutting.

Servings: 20-24

Coconut Curry Shrimp

Quick and easy, but lots of flavor. Adjust the red curry paste to your level of spiciness. As prepared is mild.

Ingredients:
2 teaspoons canola oil
1 cup chopped onion
1/2 teaspoon red curry paste
2 teaspoon sugar
1 1/2 pounds shrimp, peeled and deveined
2/3 cup light coconut milk
3 teaspoons fish sauce
1/2 cup chopped green onions
2 tablespoons chopped fresh basil
cooked rice

Directions:

• Heat oil in non-stick skilled over medium heat. Add onion and curry paste, saute 1 minute stirring occasionally. Stir in sugar; saute 15 seconds.
• Add shrimp and saute 3 minutes or until shrimp are done, stirring frequently.
• Stir in coconut milk and fish sauce; cook 30 seconds or until heated.
• Remove from heat and stir in green onions and basil.
• Serve with cooked rice.

Servings: 4

Chocolate Chip Peanut Butter Cookies

I like the light, peanut butter flavor of this cookie, and you can never go wrong with chocolate chips.

Ingredients:

1 cup sugar
1 cup packed brown sugar
1/2 cup creamy peanut butter
1/4 cup water
1/4 cup canola oil
2 teaspoons vanilla
2 egg whites
1 egg
2 2/3 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup semi-sweet chocolate chips

Directions:

• Combine first 8 ingredients in a large bowl and mix on medium speed until smooth.
• Combine flour, baking powder, soda and salt; stir with a whisk.
• Add flour mixture to wet ingredients, stirring just until combined. Stir in mini chips.
• Drop by tablespoonfuls two inches apart onto baking sheets.
• Bake at 350 degrees for 12 minutes.
• Cool on wire rack

Servings: 3-4 dozen

Fiesta Shrimp

This might be my new favorite recipe of the summer! It's quick and easy. Adjust the red pepper and blackening seasonings to taste. I serve it with a side of tortillas.

Ingredients:
2 pounds large shrimp, peeled and deveined
1 tablespoon olive oil
2 teaspoons Creole seasoning or blackening seasoning, divided
Ground red pepper, or red pepper flakes
2/3 cup shredded Mexican-blend cheese
1/2 cup drained can of whole-kernel corn with sweet peppers
3 tablespoons chopped fresh cilantro
1/2 cup diced tomatoes with chipoltes
1 (15 ounce) can black beans, rinsed and drained
4 cups hot cooked rice
sour cream
salsa

Directions:

• Prepare grill to medium-high heat.
• Arrange shrimp in the center of two overlapped pieces of heavy duty aluminum foil. Drizzle oil over shrimp; sprinkle with 1 teaspoon seasoning, tossing to coat.
• Top shrimp with cheese, corn, tomatoes, cilantro, and beans; sprinkle with the remaining teaspoon of seasoning and red pepper. Fold opposite ends of foil together; crimp to seal.
• Place foil packet on prepared grill; cover and cook 15 minutes. Serve over hot cooked rice with sour cream and/or salsa.

Servings: 4