St. Patrick's Day Rice Krispies Treat Bundt cake

St. Patrick's Day Rice Krispies Treat Bundt cake Cooking spray 3 tablespoons butter or coconut oil 1 (16-ounce) package marshmallows 6 cups Rice Krispies 1 cup light green M&M'S 1 cup dark green M&M'S Coat the inside of a Bundt pan with cooking spray. In a large pot on medium heat, melt the butter. Add the marshmallows, and stir until they're melted. Remove the pot from the heat. Stir in the Rice Krispies. Wait a couple of minutes, and stir in the M&M'S. This will help keep the M&M'S from cracking due to the heat. Dump the Rice Krispies mix into your prepared Bundt pan. Use waxed paper to press everything firmly into the pan. (If your Rice Krispies mix is still very hot, wait a few minutes to prevent your M&M'S from cracking.) Let cool completely, then place a plate over the pan. Invert the pan so the "cake" sits on the plate. Slice into wedges to serve.

Festive Dip

Festive Dip 1 red pepper, seeded & diced 2 jalapenos- seeded & diced 2 cups frozen corn, or 1 can of corn (drained) 1/2 can diced olives,drained 1 (16 oz) pkg cream cheese (softened) 1 packet Hidden Valley Ranch dip seasoning mix. Mix the ranch dip mix with the cream cheese and then fold in the remaining ingredients. You can use low fat or non fat cream cheese or neufchatel cheese in place of the cream cheese. Serve with Wheat thin crackers or raw veggies, chips, etc

Upside Down Baked Potatoes

Upside Down Baked Potatoes 3 tablespoons melted butter 3 tablespoons grated parmesan cheese 2 medium potatoes Preheat oven to 400 degrees. Pour melted margarine in 8x11 baking dish. Sprinkle Parmesan cheese over melted butter. Cut potatoes in half lengthwise and place cut side down over butter/cheese mixture. Bake for 30-35 mins or till tender

Old Bay Shrimp Boil

Old Bay Shrimp Boil 1⁄2 cup Old Bay Seasoning 2 tablespoons salt 4 quarts water 1 (12 ounce) can beer 8 medium red potatoes, cut in quarters 2 large vidalia onions, cut in wedges 2 lbs smoked sausage, cut in 2 inch lengths 8 ears frozen corn on the cob, thawed (I use Birdseye Little Ears) 4 lbs large shrimp, in shells In an 8-quart stock pot, bring Old Bay, salt, water and beer to a boil. Add potatoes and onions; cook over high heat for 8 minutes. Add smoked sausage; continue to cook on high for 5 minutes. Add corn to pot; continue to boil for 7 minutes. Add shrimp in shells, cook for 4 minutes. Drain cooking liquid; pour contents of pot into several large bowl or shallow pails. Sprinkle with additional Old Bay.

Shrimp and Avocado Salad

Shrimp and Avocado Salad (Cilantro Dressing/Marinade): 3 Tbsp fresh Lime Juice 2 Tbsp Extra Virgin Olive Oil 1/2 cup fresh cilantro, chopped 1/8 tsp fresh cracked Pepper, to taste pinch Salt, to taste Combine all ingredients in a bowl and mix. Ingredients (Salad): Cilantro dressing 1 lb cooked shrimp, deveined and tail removed 2 ripe avocados 4 cups lettuce or baby greens Pour cilantro dressing/marinade over shrimp (make sure any excess water is poured off if you are using thawed frozen shrimp). Stir to coat. Cover and refrigerate for at least 1 hour (2 or 3 is better). Wash and dry lettuce (use a Salad Spinner, paper towel, clean tea towel or just let it sit in a colander). Divide among plates. Cut avocado into bite-size wedges. Sprinkle over lettuce. Top with marinated shrimp and leftover dressing.

Chili Lime Shrimp Salad

Chili Lime Shrimp Salad Shrimp seasoning 2 tbsp olive oil 1 tbsp lime juice A dash of red pepper flakes t tsp chili powder 1 tbsp garlic 1 tbsp parsley Salad: Chili lime shrimp, cooked 1 bag of spring mix salad, pico de gallo diced red, yellow, and green bell peppers shredded cheddar cheese corn Dressing: lime juice, olive oil. Prepare peeled and deveined shrimp in a large skillet on medium heat. Season with olive oil, lime juice, garlic, chili powder, parsley, and red pepper flakes. Cook until opaque, five minutes or so on each side. Add spring mix to large bowl and pile high with pico de gallo, diced peppers, cheese, corn, and shrimp. Drizzle lime juice and 1 tbsp of olive oil over salad.

Cucumber Herb Dip

Cucumber Herb Dip Use this as a Dip, for Fish, Chicken, Pita pocket topping. 2 cups finely chopped or grated seeded peeled cucumber 1/2 cup finely chopped seeded tomato 1/4 cup chopped red onion Greens of 2 green onion chopped fine 1/4 -1/2 cup fresh cilantro chopped fine 1 garlic clove, minced or pressed 1/4 -1/2 cup sour cream 1 tsp lemon juice 1 tsp lime juice 1/4 tsp ground cumin 1/2 tsp sea salt Tortilla chips Remove seeds from cucumber, chop fine, put in colander and add ¼ teaspoon salt. Let rest for 10 minutes to drain juice. Use paper towel to get excess moisture out. In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and remaining salt. Pour over cucumber mixture and toss gently to coat. Serve immediately or chill. Serve with chips or can be used to top a pita pocket, fish or chicken. Tastes similar to Tzatziki sauce, the Greek sauce used with gyros.