Pepper Fiesta Shrimp

2 Tbsp. extra-virgin olive oil
1 small jalapeno, seeded and diced
3 garlic cloves minced
1 1/2 lbs. frozen, uncooked medium shrimp; thawed and peeled - I buy mine already peeled
1/2 cup sliced red bell pepper
1/2 cup sliced green bell pepper
1/2 cup sliced yellow bell pepper
2 Tbsp. chopped cilantro.

Heat oil, add jalapeno, and garlic.  When the garlic is fragrant, add the shrimp and saute for 2 min.  Add the bell peppers and saute for 3 min or until the shrimp are opaque and the peppers are done to your liking.  Remove from heat and toss with cilantro.

Sides:  Uncle Ben's Country Inn Mexican Fiesta Rice
lime wedges

Chicken Casesar Salad Wrap

8 Tbsp. mayonnaise
2 cloves garlic minced
1 tsp. anchovy paste
1 tsp Worcestershire sauce
1 Tbsp. fresh lemon juice
1 tsp. Dijon mustard
1/4 cup extra-virgin oil
Add all ingredients in blender, mix thoroughly to create a dressing.

Place:
4 cups shredded romaine lettuce
2 cups rotisserie chicken
1/2 cup grated parmesan cheese
1 cup diced tomatoes
In a large bowl and mix together.  Toss with the dressing

Divide to be put into 4 (8") Garden Spianch & Vegetables Tortillas or one of your favorite wrap.

Toasted Coconut Chocolate Chip Cookies

These are my favorite cookies. Period. The end.

1/4 cup sugar

1 1/2 cup packed brown sugar

1 cup butter

2 1/4 cups bread flour

1 teaspoon salt

1 teaspoon baking soda

1 egg

1 egg yolk

2 tablespoons half-and-half, cream, or milk

1 tablespoon vanilla

1 1/2 cups toasted coconut

1 1/2 cups semi-sweet chocolate chips

Preheat oven to 375 degrees. In a small saucepan, melt butter. Sift flour, salt, and baking soda together and set aside. Add melted butter to both sugars in a mixing bowl and mix until thick and caramel-like. In a small bowl, whisk egg, yolk, half-and-half, and vanilla together. Add egg mixture to butter/sugar mixture and mix for about a minute until well combined. Slowly add in flour mixture, followed by the toasted coconut and chocolate chips, stirring well after each one.

Use a 1/4 cup measurer for each cookie, fitting six cookies to a sheet. (They don't taste as good if you make them smaller.) Bake for 10 minutes, or until slightly browned around the edges and on top.

HINT: Toast sweetened shredded coconut in a nonstick pan over medium heat on the stovetop. Stir constantly and remove from heat when coconut is mostly toasted. It will continue to cook in the hot pan, so err on removing it from the heat early rather than later.

Mom's Easy Mac 'n' Cheese

This recipe is a quick, cheap family favorite. I often make it for potluck parties or when I'm taking someone dinner. 

2 cups elbow macaroni, uncooked
1 medium onion, diced
1 tablespoon butter
1 can cream of celery soup
2 cups milk
2 cups shredded cheddar cheese
salt and pepper to taste
1/2 cup crushed Ritz crackers
dried parsley (for garnish)

Preheat oven to 350 degrees. Cook and drain pasta according to al dente instructions. Prepare a 9x13 baking dish with non-stick spray and dump drained pasta into it. Sauté onion in butter until translucent over medium heat. Stir in soup and milk until combined. Add shredded cheese and stir until smooth, then add salt and pepper to taste. Pour cheese sauce over pasta and stir until pasta is evenly coated. Sprinkle crushed crackers evenly over the top, followed by a sprinkle of parsley for color, and bake covered for 20 minutes. Remove cover and bake an additional 10 minutes to crisp the crust.

Seeley Family

No-fail Pie Crust

2 1/2 cups flour
1/2 tsp. salt
1 cup shortening
1 egg
1 T. vinegar
water

Blend flour and salt. Cut in shortening. In a liquid measuring cup, beat egg and vinegar. Add enough water to equal 1/2 cup of liquid total. Dump liquid into the flour mixture. Combine. Makes three single crusts.

Bolognese Sauce (Pioneer Woman)

Prep: 30 minutes  Cook Time: 2 hours   Servings: 8-10

1/2 cups olive oil
1 1/2 cup grated carrots
1 whole large onion, diced
2 pounds ground beef (I use 1 pound)
2 Tablespoons dried oregano
2 Tablespoons dried basil leaves
1 (6 oz) can tomato paste
5 cloves garlic, minced
1 - 2 cups red cooking wine
2 Tablespoons Worcestershire Sauce
2 (28 oz) cans diced tomatoes
1 cup milk
Salt and pepper to taste
Fresh Parmesan cheese

Preparation:

Heat oil in a large pot over medium heat. Add grated carrots and onions and cook for a few minutes. Make a well in the center of the mixture, and then add in the ground beef. Cook for a few minutes until brown, gradually stirring it into the carrot mixture.

Throw in oregano and basil. When the meat is browned and combined with other ingredients, make another well. Add tomato paste and let it heat. Add garlic and stir to combine.

Make a well in the center of the mixture and add wine. Stir together. Add Worcestershire and stir. Add canned tomatoes. Finally pour in milk, stir, and let simmer for 30 minutes to 2 hours - however long you need.

Serve with pasta and a generous sprinkling of Parmesan cheese.