Shrimp and Tomato Sheet Pan Supper

1 lb. Jumbo Shrimp, Peeled and Deveined

2 cups Cherry Tomatoes

4 cloves Garlic, Very Thinly Sliced

Olive Oil, For Drizzling

Salt and Pepper, to taste

1 whole Lemon, Halved

Preheat the oven to 400°

Put the shrimp, cherry tomatoes and garlic on a rimmed baking sheet, then drizzle with olive oil and toss. Season with salt and pepper.

Roast until the shrimp are opaque and the tomatoes begin to burst, 10 to 12 minutes. Finish with a generous squeeze of lemon.

Serve with salad, bread, or pasta!

This recipe can be found here.

Chipotle Chicken Enchiladas

9 corn tortillas

1 15-oz. can crushed fire-roasted tomatoes

1 cup low-sodium chicken broth

2 Tbsp. packed fresh cilantro

½ small chipotle chile in adobo, plus 1 tsp. sauce from the can

½ tsp. ground cumin

2 Tbsp. vegetable oil, plus more for the dish

Kosher salt and freshly ground pepper

2 cups shredded rotisserie chicken (skin removed; about 8 ounces)

½ cup sour cream

1 cup shredded monterey jack cheese (about 4 ounces)

1 cup shredded cheddar cheese (about 4 ounces)

Diced avocado and sliced scallions, for topping

Preheat the broiler. Tear 1 tortilla into pieces and transfer to a blender. Add the tomatoes, chicken broth, cilantro, chipotle and adobo, and cumin; puree until smooth.

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the pureed sauce and simmer, stirring occasionally, until slightly thickened, 6 to 8 minutes. Remove from the heat and season with 1/2 teaspoon salt and a few grinds of pepper.

Meanwhile, coat a 9-by-13-inch baking dish with vegetable oil. Mix the chicken, sour cream, 1/2 cup of each cheese and a pinch each of salt and pepper in a medium bowl. Warm the remaining 8 tortillas in the microwave as the label directs. Spoon about 1/4 cup of the chicken mixture down the center of each tortilla and roll up to enclose. Arrange side by side in the prepared baking dish and brush with the remaining 1 tablespoon vegetable oil.

Broil the enchiladas until lightly toasted, 3 to 5 minutes. Top with the tomato sauce and sprinkle with the remaining cheese. Broil until the sauce is bubbling and the cheese melts, 1 to 2 minutes. Top with avocado and scallions.

This recipe can be found here.

Dark Cocoa Spice Cookies

2½ cups flour

½ cup unsweetened dutch process cocoa powder

1 tsp. ground cinnamon

1 tsp. ground cardamom

½ tsp. baking soda

¼ tsp. salt

1 cup (2 sticks) unsalted butter, softened

1½ cups dark brown sugar

2 egg yolks

1 tsp. coconut extract

Sift together flour, cocoa, cinnamon, cardamom, baking soda, and

salt in medium bowl; set aside.

Beat butter and brown sugar in large bowl with electric mixer at

medium speed until light and fluffy. Beat in egg yolks and coconut

extract. Add sifted flour mixture and mix well.

Gather dough into ball and divide into 4 equal pieces. Shape each

piece into 6-inch long log. Wrap in plastic wrap and refrigerate 3 to

4 hours or until firm.

Heat oven to 325°. Line cookie sheets with parchment paper. Slice

each log into 16 cookies. Place 1 inch apart on cookie sheets and

bake 12 minutes. Cool on cookie sheets 5 minutes. Remove to wire

racks; cool completely.

Can't Leave Alone Bars

1 white cake mix

1/3 cup oil

2 eggs

1 14 oz. can sweetened condensed milk

1 cup semi-sweet chocolate chips

4 Tbsp. margarine

Preheat oven to 350°

Mix cake mix, eggs and oil. Spread 2/3 of batter in greased 9X13 pan with floured hands. Set other 1/3 aside.

In microwave safe bowl pour milk, chocolate chips and cut up margarine. Microwave 45 sec., stir until smooth. Heat mixture more if needs to be more melted.

Pour into pan over cake. Take remaining batter and drop by teaspoonfuls over chocolate mixture.

Bake for 20-25 minutes until it is golden on top.

Let cool completely before cutting. 


This recipe can be found here.

Chocolate Crumb Bars

1 cup butter or margarine, softened

1¾ cup flour (add more if needed)

½ cup sugar

¼ tsp. salt

2 cups chocolate chips

1 can (14 oz) sweetened condensed milk

1 tsp. vanilla

1 cup chopped walnuts (optional)

Preheat oven to 350°.  Grease 9 X 13 pan.

Beat butter until creamy.  Add flour, sugar and salt; mix until crumbly.  With floured fingers, press 2 cups crumb mixture onto bottom of pan, reserving the remaining mixture.

Bake for 10-12 minutes, until edges are golden brown.

Combine 1 cup chocolate chips and sweetened condensed milk in small saucepan.  Warm over low heat, stirring until smooth.  Stir in vanilla.  Spread over hot crust.

Stir nuts and remaining chocolate chips into reserved crumb mixture; sprinkle over chocolate filling.

Bake for 25-30 minutes or until center is set.  Cool in pan on wire rack.


This recipe can be found here.

Pistachio Pecan Party Cookies

½ cup powdered sugar

½ cup margarine

½ cup oil

1 tsp almond extract

½ tsp baking soda

½ tsp cream of tartar

1 – 3 drop green food coloring

2 eggs

1 pkg. pistachio pudding mix

2 cups flour

1/8 tsp salt

½ cup chopped pecans

Combine powdered sugar, margarine, oil, extract, color, eggs and pudding mix. Mix well.

Add flour, soda, tartar, and salt. Mix well. Stir in pecans.

Refrigerate for easier handling.

Heat oven to 375° Shape into 1 inch balls and roll in sugar.

Place 2 inches apart on ungreased cookie sheet.  Bake 10 – 15 minutes.  Immediately remove and cool.

I've had the recipe so long that I don't know where I got it!

Chili-Lime Steak Salad

1½ lb. flank steak, cooked with lime-chili rub and sliced into 1/4″ slices

1 recipe Creamy Lime-Cilantro Dressing

1 large head romaine lettuce

1 pint cherry or grape tomatoes, sliced in half

1 red onion, sliced thin

1 can black beans, drained and rinsed in cold water

1-2 avocados, sliced

cilantro for garnish

optional: fried tortilla strips

Start with a nice bed of cold, crunchy lettuce, top with tomatoes (cut in half), sliced onion, black beans, avocado, steak and smother it in the best dressing ever.

Sprinkle on some cilantro and fried tortilla strips if you’re in the mood.   

This recipe can be found here.

Creamy Lime-Cilantro Ranch Dressing

1 pack (1oz.) Hidden Valley Ranch Dressing Mix 
1 cup mayonnaise

½ cup buttermilk or milk 

1 lime

2 cloves garlic, roughly chopped

½ cup roughly chopped cilantro

¼ cup green salsa

hot sauce

Place milk, mayo, and ranch mix in a blender. Juice the lime in there too, you should get about 2 Tbsp. juice.

Toss in the garlic, cilantro and green salsa. Blend 'er up.

Sample it and add hot sauce to taste.

Make it several hours ahead of time to allow it to thicken.

This recipe can be found here.

Chili-Lime Steak Rub

1 tsp. chili powder

1 tsp. granulated garlic

½ tsp. cumin

½ tsp. coriander

½ tsp. oregano

¼ tsp. cayenne pepper or chipotle chili powder

¾ tsp. salt

¼ tsp. black pepper

1 lime (about 2 Tbsp lime juice)

1 Tbsp. extra virgin olive oil

1-2 lbs flank steak, or other good grilling cut (tenderloin, NY strip, and tri-tip all work well)

Juice the lime into a small bowl. Add oil and spices and stir to combine.

Place the steak in a shallow dish and pour the spice mixture on top. Use your hands to massage it in there.

Let it sit for 15 minutes.

Place meat on hot grill (bbq is best, but an indoor grill pan or broiler will work just fine too). If you’re using flank steak it should take about 5-7 minutes on each side

When steak is finished, remove from grill and let sit for 5 minutes before cutting into it

Slice in strips against the grain.


This recipe can be found here.

Cinnamon Streusel Muffins

1¾ cups all-purpose flour

2¾ tsp. baking powder

¾ tsp. table salt

½ cup brown sugar

1 tsp. cinnamon

½ cup chopped pecans or walnuts

1 tsp. vanilla

1 tsp. almond extract

1 large egg

¾ cup buttermilk

1/3 cup cooking oil

Streusel Topping

¼ cup sugar

2½ Tbsp. flour

½ tsp. cinnamon

1½ Tbsp. butter, softened to room temperature

Preheat oven to 400°. Line 12 muffin wells with liners. Set aside.

Lightly spoon the flour into measuring cups and level with a knife and combine it in a large bowl with the baking powder, salt, sugar, cinnamon, and nuts. Make a well in the center of the mixture. In a smaller bowl, whisk together the egg, buttermilk, vanilla, almond extract, and oil. Add to the dry ingredients, stirring just until moistened.

Spoon the batter into lined muffin tins, filling all 12. Set aside.

To make the streusel topping, combine sugar, flour, and cinnamon. Cut in the butter with a pastry cutter until the mixture is crumbly. Sprinkle over the batter and bake for 16-18 minutes or until the tops are golden and a toothpick inserted into the center of one of the muffins comes out clean.

Remove from oven and allow to cool in the pan for 5 minutes and then transfer to a cooling rack. 


This recipe can be found here.