One Pan Cajun Shrimp and Rice

One Pan Cajun Shrimp and Rice 1 1/2 cups uncooked long grain white rice 3 cups chicken broth 1 lb large shrimp, peeled and deveined 4 tablespoons (1/2 stick) butter, melted and divided 2 cloves garlic, minced For the cajun seasoning: 1 1/2 teaspoons smoked paprika 1 teaspoon kosher salt 1 teaspoon garlic powder 1/2 teaspoon freshly ground black pepper 1/2 teaspoon onion powder 1/2 teaspoon cayenne pepper 1/2 teaspoon dried thyme In a small bowl, whisk together all the ingredients for the cajun seasoning. In a large skillet, add half of the butter over medium heat. Stir in garlic, rice, and half of the cajun seasoning. Stir in the chicken broth, bring to a boil, cover and reduce to a simmer. Cook 15 minutes, stirring halfway through. Stir together the shrimp and remaining butter and cajun seasoning. Stir shrimp into rice, cover, and cook until shrimp is cooked through but still pink, 3-5 minutes. Serve

Coconut Raspberry Poke Cake

Coconut Raspberry Poke Cake 1 box white cake mix (+ Ingredients listed on box to prepare cake) 1 box raspberry flavored gelatin (Jello) 2 cups hot water 1 jar (10 oz.) raspberry preserves 1 tub (8 oz.) Cool Whip, thawed 1 bag (7 oz.) shredded coconut Preheat oven and prepare the cake according to package directions. Pour the batter in a 9x13 pan and bake for the allotted time on the package. Remove the cake from the oven and allow to cool. Once cooled, use the handle of a wooden spoon to poke holes in the cake every inch or so, only pressing down halfway. Combine raspberry gelatin and hot water until dissolved. Pour evenly over the cake, filling in the holes. In a small bowl, microwave raspberry preserves until easy to spread, about 30 seconds. Pour on top of the cake and spread evenly. Top with Cool Whip and shredded coconut. Refrigerate for at least 4 hours before serving.

Caramel Pie

Caramel Pie 1 9-inch premade graham cracker crust 3 13.4-oz cans of dulce de leche 1 6-oz can of whipped cream 1/4 cup chocolate chips, finely chopped 1/4 cup chopped pecans Open the cans of dulce de leche. Pour the cans into graham cracker crust. Smooth the dulce de leche and top with the whipped cream arranged in dollops that almost completely cover the pie. Sprinkle chopped chocolate chips and pecans over the top. Chill for at least 3 hours before serving.

Potato Chip Chocolate Pie

Potato Chip Chocolate Pie 1 8.5-oz bag of sea salt kettle-cooked chips, divided 5 tablespoons unsalted butter, melted 1/4 cup all-purpose flour 1 1/4 cup heavy cream, divided 18 ounces (3 cups) semisweet chocolate chips, divided 2 eggs 2 teaspoons vanilla extract 1/8 teaspoon salt sea salt or other chunky salt for garnish Preheat oven to 350˚. Set aside 10 potato chips. In a blender or food processor place the rest of the chips and pulse until they are fine in texture. Add in melted butter and flour and mix until fully combined. Press crust mix into a 9-inch pie or tart pan. Make sure the crust is as even as possible. Bake for 12 minutes and set aside to cool when done. In a medium saucepan combine 1/4 cup of cream with 10 ounces (1 2/3 cups) chocolate chips. Whisk until smooth, but do not overheat. Add to this mixture vanilla, eggs, and salt and blend until smooth. Pour filling into potato chip crust and bake for 22-25 minutes. Allow to cool for half an hour after removing from oven. Into a small saucepan pour remaining cream and chocolate chips and stir over medium-low heat until well blended to make the ganache. Do not overheat. Pour ganache over the top of pie. Smooth topping with offset spatula, butter knife, or frosting knife for a level finish. Crush reserved potato chips finely by placing them in a zippered plastic sandwich bag and rolling over them with a rolling pin. Do not crush too finely. Before chocolate sets add the chips around the edge of the pie. Place pie in refrigerator and allow to cool for 3 hours or overnight. Garnish with sea salt just before serving.

Cinnamon Sugar Pillow Cookies

Cinnamon Sugar Pillow Cookies FOR THE COOKIES: 1 1/2 cup flour 3/4 tsp baking soda 1/2 tsp baking powder 1/2 tsp salt 1/2 cup sugar 6 tbsp oil 1 1/2 tbsp milk 2 tsp pure vanilla extract Equal parts cinnamon and sugar if desired for coating FOR THE FILLING: 4 tsp powdered sugar 1/4 cup cream cheese, room temp Preheat oven to 325 F. Prepare a cookie sheet with parchment paper, set aside. For the filling, combine powdered sugar and cream cheese and mix until smooth. Set aside. In a mixing bowl, combine the dry ingredients (first five ingredients) and stir well. Add in the oil, milk, and vanilla to form a cookie dough. (You can add extra milk if the dough seems too dry). Make little dough balls out of the dough, then split them in half and flatten out each half. Add a dollop of filling to one half, then place the other half on top and re-roll. Chill 30 minutes. Roll balls in cinnamon sugar, place on a baking tray, and bake on the center rack 11 minutes. They'll look underdone when you take them out, so let them cool about 10 minutes on the baking tray and they will firm up as they cool.

POTATO SALMON PATTIES

POTATO SALMON PATTIES 1 (14.75 ounce) can salmon, drained and flaked 2 eggs, beaten 1/4 cup garlic and herb seasoned dry bread crumbs 1/4 cup dry potato flakes 1 medium onion, minced 1 clove garlic, minced 1/4 teaspoon dried dill weed 1/4 teaspoon celery salt salt and pepper to taste 2 tablespoons olive oil In a medium bowl, mix salmon, eggs, garlic and herb seasoned dry bread crumbs, dry potato flakes, onion, garlic, dill weed, celery salt, salt, and pepper. Form the mixture into 2 inch balls, and flatten into patties about 1/2 inch thick. Heat olive oil in a medium skillet over medium heat. In batches, cook patties about 5 minutes on each side, until lightly browned.

ZUCCHINI FRITTERS

ZUCCHINI FRITTERS 1 1/2 pounds zucchini, grated 1 teaspoon salt 1/4 cup all-purpose flour 1/4 cup grated Parmesan 2 cloves garlic, minced 1 large egg, beaten Kosher salt and freshly ground black pepper, to taste 2 tablespoons olive oil Place grated zucchini in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel or cheese cloth, drain zucchini completely. In a large bowl, combine zucchini, flour, Parmesan, garlic and egg; season with salt and pepper, to taste. Heat olive oil in a large skillet over medium high heat. Scoop tablespoons of batter for each fritter, flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer. Serve immediately.