Spaghetti with Garlic-Shrimp Broccoli

Spaghetti with Garlic-Shrimp & Broccoli 
Fantastic recipe from Kraftfoods.com, received 5 out of 5 stars from reviewers.  We LOVED it.  Easy, quick, flavorful! I used chicken instead of shrimp.

1/2 lb.  spaghetti, uncooked

4 cups  small broccoli florets

1/2 cup  KRAFT Tuscan House Italian Dressing (I just used the Italian dressing I had mixed up)

1 lb.  uncooked deveined peeled large shrimp or I used 1 lb. chicken

2 cloves  garlic, minced

1/4 cup  grated Parmesan Cheese

*1/2 tsp. crushed red pepper (optional)

(Can also add red onion and green pepper not cooked, or asparagus, top with feta cheese instead---best ever)

make it

COOK spaghetti in large saucepan as directed on package, omitting salt and adding broccoli to the cooking water for the last 2 min.

MEANWHILE, heat dressing in large skillet on medium-high heat. Add shrimp and garlic; cook and stir 3 to 4 min. or until shrimp turn pink.

DRAIN spaghetti mixture; return to pan. Add shrimp mixture and cheese; mix lightly.

kraft kitchens tips

SPECIAL EXTRA

Add 1/2 tsp. crushed red pepper to the hot dressing along with the shrimp and garlic.

VARIATION

Prepare using thawed frozen cooked cleaned large shrimp, and reducing the cooking time for the shrimp and garlic to 2 to 3 min. or until the shrimp are heated through.

Pumpkin Pancakes

Tasty reicpe from allrecipes.com.  We add chocolate chips and serve it with whipped cream, and we can hardly call it 'breakfast'.  So delish, a new favorite.

Pumpkin Pancakes
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tablespoons vegetable oil
2 tablespoons vinegar
2 cups all-purpose flour
3 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt

Directions

1.In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.

2.Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Chevy's Corn Mush

1 can corn, undrained
1 can creamed corn, undrained
1 Jiffy cornbread mix (8.5 oz)
1/2 c sour cream
1 stick melted butter

Stir ingredients. Bake at 350 degrees for 1 hour, until the top is cracked and browned.

Cook in deep dish because it rises.

Great for a side dish with Mexican food.

Doubletree Chocolate Chip Cookies

So, when we stayed at the Doubletree we just LOVED their cookies.  I looked for a knock off recipe when we got home, and I found this one.  I will say it is not the same texture as the Doubletree cookies, but is still super yummy. 

Prep time: 30 min   Total time: Overnight

 

INGREDIENTS

1/2 cup rolled oats
2-1/4 cups all-purpose flour
1-1/2 tsp. baking soda
1 tsp. salt
1/4 tsp. cinnamon
1 cup butter, softened
3/4 cup brown sugar, packed
3/4 cup granulated sugar
1-1/2 tsp. vanilla
1/2 tsp. lemon juice
2 eggs
3 cups semi-sweet, chocolate chips
1-1/2 cups chopped walnuts

INSTRUCTIONS

Grind oats in a food processor or blender until fine. Combine the ground oats with the flour, baking soda, salt and cinnamon in a medium bowl.

Cream together the butter, sugars, vanilla, and lemon juice in another medium bowl with an electric mixer. Add the eggs and mix until smooth. Stir the dry mixture into the wet mixture and blend well. Add the chocolate chips and nuts to the dough and mix by hand until ingredients are well blended.

For the best results, chill the dough overnight in the refrigerator before baking the cookies.

Spoon rounded 1/4 cup portions onto an ungreased cookie sheet. Place the scoops about 2 inches apart. Bake in a 350°F oven for 16-18 minutes or until cookies are light brown and soft in the middle. Store in a sealed container when cool to keep soft

Makes 20 cookies