Blueberry Dumplings

Blueberry Dumplings 3 cups of fresh or frozen fruit (cut in bite size pieces) 2 rolls of low fat Crescent Rolls 1 stick of butter 1 cup of splenda (or your choice of sugar substitute) 2 tsp cinnamon 1 can of diet citrus soda like sprite or 7up Preheat oven to 350 Roll fruit up into the crescent rolls. Place in a 9×13″ pan. Place a couple pieces of fruit on top of each. Melt butter and splenda until melted and blended, stir in cinnamon. Drizzle evenly over the top of the crescents and fruit. Pour the can of diet citrus soda around the crescents. Bake at 350 degrees for approximately 20 minutes or until crescents are are browned nicely. Can serve with low fat or fat free ice cream or whipped topping.

CAJUN SHRIMP AND GRITS

CAJUN SHRIMP AND GRITS 1 tablespoon olive oil 2 ounces tasso ham, minced (1/2 cup) 1 cup chopped onion ... 1 garlic clove, minced 36 medium shrimp, peeled Teaspoon Cajun seasoning 2 1/4 cups water, divided 1 tablespoon unsalted butter 1 cup fat-free milk 1/4 teaspoon salt 1 cup uncooked quick-cooking grits 4 ounces sharp cheddar cheese, shredded (about 1 cup) 1/2 cup sliced green onions Heat olive oil in a large skillet over medium-high heat. Add tasso; sauté 2 minutes or until edges are golden. Add onion; sauté 2 minutes. Add garlic; sauté 1 minute. Add shrimp to pan, sprinkle with Cajun seasoning, and cook 3 minutes, turning once. Add 1/4 cup water, scraping pan to loosen browned bits. Remove from heat; add butter, stirring to melt. Cover and keep warm. Bring milk, salt, and 2 cups water to a boil over medium-high heat. Reduce heat. Gradually add grits, and cook until thick and bubbly (about 5 minutes), stirring constantly with a whisk. Remove grits from heat; add cheese, stirring with a whisk until cheese melts. Spoon grits evenly onto 6 plates. Top evenly with shrimp, ham mixture, and green onions.

CHOCOLATE PEANUT BUTTER EARTHQUAKE CAKE

CHOCOLATE PEANUT BUTTER EARTHQUAKE CAKE 1 box Chocolate Fudge cake mix, plus ingredients needed to prepare (eggs, oil, water) 1/2 cup butter 8 oz cream cheese, softened 1/2 cup creamy peanut butter 1/2 tsp vanilla extract 3 1/2 to 4 cups powdered sugar 1/2 cup chocolate chips 1 cup miniature chocolate peanut butter cups, halved Preheat oven to 350 degrees F. Prepare chocolate cake mix according to package instructions and pour into a lightly greased 9x13 cake pan, DO NOT BAKE - set aside. Melt butter on stove top until bubbly. Pour into mixing bowl and beat the butter and cream cheese until smooth. Add the peanut butter and vanilla extract, beat till smooth. Add one cup of powdered sugar at a time to bowl, and beat until fully incorporated and mixture becomes light and fluffy. Scoop spoonfuls of the peanut butter mixture onto the chocolate cake batter, all over. Sprinkle with the chocolate chips and peanut butter cups. Bake for 45-55 minutes or until the center is only slightly jiggly. Let cool for 15 to 20 minutes before slicing and serving warm. Top with ice cream

Chicken Fried Steak (Country Fried)

Chicken Fried Steak (Country Fried) Fried Steaks 3 lbs round steaks 1 (5 ounce) can evaporated milk 2 tablespoons green Tabasco jalapeno sauce 1⁄2 teaspoon salt 2 cups all-purpose flour, divided 2 teaspoons paprika 3⁄4 teaspoon garlic powder 1 teaspoon salt 1 teaspoon cracked pepper vegetable oil or other fat, for frying Cream Gravy flour 2 1⁄2 cups milk salt and pepper DIRECTIONSTrim steak, cut into 6 to 8 smaller pieces and pound thin. Combine milk, green Tabasco sauce, and salt in one bowl. Add 1 cup of flour to a second bowl. Combine remaining flour, paprika, garlic, salt and pepper in a third bowl. Coat steak in first bowl of plain flour. Dip floured steak into milk mixture then coat with seasoned flour mixture. Set aside until all meat has been coated. Heat 1 to 2 inches of oil or fat in a heavy fry pan (a cast-iron skillet is most authentic 😉. Fry steaks approximately 2 min per side until golden brown. Drain on paper towels, serve with cream gravy, mashed potatoes and biscuits. Pour off all but 6 tbsp of fat from the fry pan. Using the leftover seasoned flour first, add 6 tbsp flour and blend well. Gradually stir in milk. Cook and stir over medium heat until thickened, season with salt and pepper. Serve gravy over steaks

Hash Brown Breakfast Cups

Hash Brown Breakfast Cups 4 C. frozen shredded hash browns, thawed (I didn't wait and threw mine in the microwave for about a minute and a half to thaw mine)... 3 T. melted butter 1/4 tsp. each salt and pepper 7 eggs 1/4 C. milk 1 1/2 C. shredded cheddar cheese 1 C. diced ham Combine the hash browns, butter, salt and pepper. Spray your muffin tin, very well, with cooking spray. Fill the cups about 3/4 of the way with the hash browns and using your fingers mold the cups with the hash browns and pressing them down in the bottom. Place in a 400 degree oven for 20 minutes. Meanwhile, whisk together the eggs and milk, stir in the cheese and ham. Remove the hash browns from the oven and reduce the temp. to 350 degrees. Fill the cups almost to the top and return to the oven for 20-25 minutes or until the eggs are set. Let cool for a couple minutes, loosen the edges with a butter knife and carefully remove to a serving dish.

BEEF STROGANOFF SOUP

BEEF STROGANOFF SOUP 2 pounds stew meat 2 Lipton onion soup mix packets, dry 5 c. beef broth 2 Tablespoons Worcestershire Sauce 8 to 16 ounces sliced mushrooms 2 cups egg noodles, cooked according to package directions 1 cup sour cream 1 cup half and half Spray slow cooker with vegetable spray. Place meat on the bottom. Add soup mix, beef broth and Worcestershire Sauce, and mushrooms and cook for 6 hours on low. Five to Ten minutes before serving add noodles and cover again. Stir in sour cream and half and half and serve.

Bang Bang Shrimp Pasta

Bang Bang Shrimp Pasta 1 pound pasta (spaghetti, linguine, angel hair, fettuccine) Shrimp 1 - 1 1/2 pounds medium or large shrimp, peeled and deveined (or chicken) 1 teaspoon salt 1 teaspoon pepper 1 teaspoon chili powder 1 tablespoon extra virgin olive oil Sauce 1/2 cup mayonnaise 1/2 - 3/4 cup Sweet Thai Chili Sauce 3 garlic cloves, minced 2 limes juiced 1 teaspoon salt 1 teaspoon pepper Dash of red pepper flakes (optional) Chopped parsley (optional) Cook pasta according to package instructions, draining and returning to pot when cooked While pasta is cooking pat shrimp dry with a paper towel Season with salt, pepper and chili powder, making sure they are evenly coated In a medium skillet eat olive oil over medium heat Add in shrimp, making sure to no over crowd the pan, you can make in 2 batches if necessary Cook for 2-3 minutes on 1st side, until nicely browned and then flip and cook for another 1-2 minutes, or until just done Remove from pan to a plate and cover to keep warm In a medium bowl whisk together all the sauce ingredients until smooth Taste and adjust seasoning as needed Once pasta is done gently stir in sauce Add in shrimp Serve immediately with chopped parsley if using NOTES You can use chicken instead of shrimp, cut into bite size pieces and adjust cooking times as needed