Shrimp Destin

 

I double all the seasonings and wine. This is quick to make and would be great to serve for company. 

I grew up in Destin and this has been a favorite forever.  Enjoy! This recipe is from Southern Living Heirloom Recipe Cookbook. This could also be served over orzo pasta.

Ingredients: 

2 lbs peeled shrimp, de-vein

1 cup of butter

1/4 up chopped green onions

2 teaspoons minced garlic

1 Tablespoon white wine

1 teaspoon fresh lemon juice

1/8 teaspoon salt and pepper

1 teaspoon dried dill 

1 teaspoon fresh parsley

6 French or hoagie rolls, split lengthwise and toasted 

Directions:

Melt butter in a large skillet over medium-high heat; add green onions and garlic, and saute until onions are tender. Add shrimp, wine and next 3 ingredients; cook over medium heat, stirring occasionally 3 to 5 minutes or just until shrimp turn pink.

Stir in dill and parsley. Spoon shrimp and sauce over toasted rolls.

 

A delicious side dish:

Cinnamon Pineapple

Ingredients:

2 (20 oz) cans of pineapple chunks drained, reserve juice

1 Tablespoon butter

2 Tablespoons light brown sugar

1 Tablespoon rum

1/2 teaspoon cinnamon

Directions:

Saute ingredients in a sauce pan adding 1/4 cup of reserved pineapple juice. 

Simmer 5 minutes and serve.   

I make this with 1 can of pineapple and follow the rest of the recipe.  

 

Blue Ribbon Blueberry Cobbler

Ingredients:
2 pints fresh blueberries 
1 Tablespoon lemon juice
1/3 cup sugar
2 Tablespoons flour
1/4 heaping teaspoon cinnamon
1/8 teaspoon nutmeg
¼ teaspoon salt
2 Tablespoons butter, diced into small cubes

Directions:
Gently wash berries; drain well. Place berries on a cookie sheet lined with paper towels and shake gently to dry the berries.  Place berries in large bowl, sprinkle with lemon juice and gently stir.

In a small bowl, combine sugar, flour, cinnamon, nutmeg and salt. Add to berries; toss lightly to combine. Turn into an 8x8x2 inch baking dish. Dot the top with 2 tablespoons diced butter.
 

Preheat oven to 375 degrees F.

FOR THE BATTER:
1/2 cup all-purpose flour
1/3 cup sugar
1/2 teaspoon baking powder 
1/4 teaspoon salt
2 Tablespoons butter, softened
1 egg, slightly beaten 

TO MAKE THE BATTER:
In the same small bowl, combine all batter ingredients; beat with wooden spoon until smooth. Batter will be thick. Drop in 9 portions over filling, spacing evenly. Batter will spread during baking.

Bake for 35 minutes, or until fruit is tender and crust is golden. 

Serve warm with vanilla ice cream.

Pepper Steak

 

Ingredients:

2 Tablespoons + 2 Tablespoons cornstarch, divided

3/4 teaspoon ground ginger

1 (10 1/2-oz) can beef broth or 10 oz. from a carton

2-3 Tablespoons soy sauce

1/2 teaspoon crushed red pepper

1/2 teaspoon salt

1/2 teaspoon black pepper

1 pound boneless top sirloin, cut into thin slices

1 tablespoon olive oil

2 teaspoons sesame oil 

2 garlic cloves, pressed

1 Tablespoon sherry 

1-2 green bell pepper (red, yellow or orange works too)

1 medium sweet onion, sliced

Hot cooked rice

Directions:

Whisk together 2 tablespoon cornstarch, beef broth, soy sauce and crushed red pepper. Set aside.

Combine remaining 2 tablespoons cornstarch (or use 2 Tablespoons of flour), salt and pepper in a plastic baggie, dredge steak slices in mixture. Set aside.

Heat olive oil and sesame oil in a large skillet over high heat for a few minutes; add steak and saute for a 4 minutes until browned, add garlic.

Add bell pepper and onion, saute until tender. Stir in broth mixture; reduce heat, and simmer a few minutes until thickened.

Serve over hot cooked rice.  

Cookie of All Cookies

Also known as Minnesota Muncher Cookies. This is the winning cookie recipe from Taste of Home National Cookie Contest. There were 34,000 entries and this cookie was the grand prize winner. Congratulations to M. Severson of Kittson County, Minnesota.

Ingredients:

1 cup of butter (2 sticks)

1 1/2 cups light brown sugar

2 eggs

2 teaspoons vanilla extract

2 3/4 cups of all-purpose flour

1 teaspoon of baking soda

1/4 teaspoon salt

1 1/2 (9 ounces) semisweet chocolate chips

1 cup English toffee bits

1 cup chopped pecans

Please note: I've seen another recipe that calls for 1 cup of milk chocolate chips and 1/2 cup semisweet chocolate chips. And 2/3 cup of toffee bits. 

Directions:

In a mixing bowl, cream the butter and brown sugar for a few minutes. Beat in eggs and vanilla.

Combine flour, baking soda and salt in another medium bowl and stir. Add this mixture to the butter and sugar mixture.

Stir in remaining ingredients.  

Drop by heaping tablespoons 2 inches apart on a greased baking sheets.

Bake at 375 for 10-12 minutes or until lightly browned. Cool for 5 minutes before moving to a wire rack.

 

 

 

 

Bedtime Hot Chocolate

This recipe makes 1 mug of hot chocolate.  

Ingredients:

1 Tablespoon cocoa powder

2 Tablespoons sugar

2 Tablespoons water

1 cup of milk or 1/2 & 1/2

A few drops of vanilla 

A pinch of salt (optional)

 

Directions:

Combine cocoa, sugar and water in small saucepan.

Heat on low, stirring occasionally to prevent the paste from sticking to the pan. This heats quickly, so keep an eye on it. When hot, stir in the milk and vanilla and salt (if using).

Keep stirring until it reaches your preferred temperature.

Pour into a mug and enjoy. Add marshmallows or whipped cream.  

For the holidays: a few drops of peppermint extract.

For a Mexican hot chocolate: add 1/8 t of cayenne and cinnamon and use brown sugar instead of granulated sugar.  

Maple Hot Chocolate: Add 1 Tablespoon of butter with the cocoa mixture. Add 1-2 large marshmallows with the milk and heat until hot and the marshmallows have melted. Add a 1/2 teaspoon of Maple flavoring with the vanilla.  

Hot Mocha:  Reduce the milk to 1/2 cup and add 1/2 cup of strong-brewed coffee. Finish with the rest of the recipe. Top with whipped cream. 

 

Banana Snack Cake

 

Ingredients:

FOR THE CAKE:

4 oz cream cheese, softened 

1/4 cup of butter, softened

1 egg

1/2 cup sugar + 1/4 cup sugar (5/8 cup)

2 medium bananas, mashed

1/2 teaspoon vanilla

1 1/8 cups of all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon baking soda

FOR THE ICING:

3 Tablespoons butter, softened

3 oz cream cheese, softened

1/4 teaspoon vanilla

2 1/2 -3 cups powdered sugar

1/3 cup chopped pecans

Directions:

Beat 4 oz cream cheese and 1/4 cup butter until creamy. Beat in egg and 1/2 cup + 1/8 cup sugar. Add bandanas and vanilla, Mix well.

In a separate bowl mix together flour, baking powder and baking soda. Slowly add dry mixture into creamed mixture - mix well.

Spread into a greased 8x8 pan. Bake at 350 for 30 minutes.

Meanwhile, make the icing by creaming together the butter and cream cheese. Mix in vanilla and powder sugar until smooth. Stir in nuts. Spread onto a cooled cake.