Sauteed Shrimp on Warm Black Bean Salad

Made this simply light and delicious dinner last week!! So yummy and very healthy. Sometimes different recipes can scare me, because I think they will be alot of work. That was how this one was. I had gotten a Good Housekeeping magazine from someone awhile ago, and found this recipe in it. It sounded and looked so yummy, but I thought it was going to be alot of work!!! It was really quite easy and didn't take a whole lot of time either!! Always a plus!!




Sauteed Shrimp on Warm Black Bean Salad
submitted by Camille

1 1/4 lbs shrimp, shelled and deveined
2 tsp. olive oil
1 lime
1 small onion, chopped
1 medium red pepper, chopped
1 tsp. ground cumin
1 can (15-19oz) black beans, rinsed and drained
2 Tbsp. chopped fresh cilantro leaves

Sprinkle shrimp with 1/4 tsp salt and 1/8 tsp pepper. In 12 inch nonstick skillet, heat 1 teaspoon olive oil on medium heat. Add shrimp and cook about 6 minutes or until shrimp turn opaque throughout, stirring frequently.

Meanwhile, from lime, grate 1 tsp peel and squeeze 2 Tbsp juice. Set aside.

Transfer shrimp to small bowl; cover with foil to keep warm. In same skillet, heat remaining 1 tsp olive oil on medium heat 1 minute. Add onion and red pepper, and cook 8 minutes or until tender. Stir in cumin; cook 1 minute. Add black beans, lime peel and juice, 1/4 tsp salt, and 1/4 tsp pepper. Cook 3 minutes or until heated through. Spoon black bean mixture onto 4 dinner plates. Top with shrimp and any liquid in bowl; sprinkle with chopped cilantro.

Death by Chocolate

I made this dessert for Mothers Day. It. Was. Amazing. My whole fam loved it. Then we had some the next night for FHE, and it tasted even better! I didn't think it was possible, but it really did! If you are a lover of chocolate like me, then you have to try this out.
Death by Chocolate
submitted by Michelle
(from allrecipes.com)


Ingredients
1 (19.8 ounce) package brownie mix
1 (3.9 ounce) package instant chocolate pudding mix
1/2 cup water
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed
1 (12 ounce) container frozen whipped topping, thawed
1 (1.5 ounce) bar chocolate candy

Directions
Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.

In a large bowl, combine pudding mix, water and sweetened condensed milk.

Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.

In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

The Perfect Chocolate Mint Cookie

Wholey YUMINESS!!!!! I have been on SUCH a cookie kick lately! And these were my latest recipe I just HAD TO TRY!!!! Seriously, if you like mint with chocolate, you have got to try these!!!! I got more then the 3 dozen that the recipe said it would make, and these cookies didn't last long at all!!!!! We all gobbled them up!



The Perfect Chocolate Mint Cookie
submitted by Camille
(from How Does She blog)

* 3/4 cup butter
* 1 1/2 cups packed brown sugar
* 2 tablespoons water
* 2 cups semisweet chocolate chips
* 2 eggs
* 2 1/2 cups all-purpose flour
* 1 1/4 teaspoons baking soda
* 1/2 teaspoon salt
* 36 Andes Mints (like the flat ones you get at Olive Garden)

1. In a large pan over low heat, cook butter, sugar and water until butter is melted. Add chocolate chips and stir until partially melted. Remove from heat and continue to stir until chocolate is completely melted. Pour into a large bowl and let stand 10 minutes to cool off slightly.
2. At high speed, beat in eggs, one at a time into chocolate mixture. Reduce speed to low and add dry ingredients, beating until blended. Chill dough about 1 hour. {I usually skip the chilling and they turn out just fine}
3. Preheat oven to 350 degrees F (175 degrees C).
4. Roll dough into balls and place on ungreased cookie sheet about 2 inches apart. Bake 8-10 minutes. While cookies are baking unwrap mints and divide each in half. When cookies are brought out of the oven, put 1/2 mint on top of each cookie. Let the mint sit for up to 5 minutes until melted, then spread the mint on top of the cookie. {Sprinkle if desired} *If you are stacking the cookies, place them in the fridge for 10-15 min for frosting to harden* Eat and enjoy! (Makes 3 dozen)

Cornbread and Fluffy Honey Butter

This cornbread is PERFECT!!!!! Full of flavor and so moist. I haven't made another cornbread ever since I found this recipe over at My Kitchen Cafe! The Honey Butter is delicious and has such a fun and different ingredient!!!! My hubs is not a big cornbread fan, and he loved this cornbread!!! Enjoy!



Cornbread and Fluffy Honey Butter
submitted by Camille
(from My Kitchen Cafe)

1/2 cup cornmeal
1 ½ cup flour
2/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
1/3 cup oil
3 tablespoons butter, melted
2 eggs, beaten
1 ¼ cup milk

Add dry ingredients, mix well and add oil, butter, eggs, and milk into the center. Stir until just mixed (batter will be runny – don’t be alarmed!). Bake in an 8” square pan at 350 degrees for 35 minutes. This doubles perfectly for a 9X13-inch pan.

Honey Butter:
2 sticks butter, softened
1/2 cup honey
1/2 cup marshmallow fluff

Whip all together with an electric mixer and serve at room temperature (can be refrigerated and softened).