Shrimp Pomadora Pasta

Ingredients:
1/2 Cup Balsamic Vinaigrette Dressing
1 onion, finely chopped
2 cloves garlic minced
1 Can diced tomatoes
2 Cups Penne Pasta, uncooked
1 Lb. cooked, cleaned shrimp
1/4 Cup Grated parmesan cheese

Directions:

Heat large nonstick skillet on medium-high heat. Add dressing, onions and garlic; cook 2 minutes. Stir in tomatoes; cook 12 minutes, stirring occasionally. Meanwhile, cook pasta as directed on package.

Add shrimp to sauce; cook 2 minutes or until heated through.

Drain pasta; toss with shrimp mixture. Sprinkle with cheese.

I would saute my onions longer because they were still a little crunchy, but other than that, this recipe is DELICIOUS!!!!!!

Black-Bottom Banana Cream Pie

Ingredients:

6 Tbsp. Butter or Margarine, divided
25 Nilla Wafers, finely crushed (about 1 1/4 Cups of crumbs)
2 Tbsp. Sugar
4 Squares Baker's Semi-Sweet Baking Chocolate
2 large Bananas
1 Pkg. (4-servings) Jello Vanilla Flavor Instant Pudding & Pie Filling
1 3/4 Cup Cold milk
1 Cup Thawed Cool Whip

Directions:

Melt 1/4 Cup of the Butter; place in medium bowl. Add Wafer crumbs and Sugar; mix well. Revmove 2 Tbsp. of the crumb mixture; set aside for later use.

Press remaining Crumb mixture firmly onto bottom and up side of 9 inch pie plate; set aside.

Microwave chocolate and remaining 2 Tbsp. butter in microwaveable bowl on high 1 minute or until butter is melted; stir until chocolate is completely melted. Drizzle evenly onto bottom of crust; top with bananas. Set aside.

Prepare dry pudding mix with 1 3/4 cups cold milk as directed on package for pie; pour evenly over bananas. Refrigerate at least 4 hours or up to 24 hours. Top with whipped topping just before serving; sprinkle with reserved 2 Tbsp. crumb mixture. Store leftover pie in refrigerator.

YUMMY!!!!!!

Double Chocolate Cheesecake

Ingredients:

24 Oreo Cookies, crushed
1/4 Cup Butter or margarine, melted
4 pkg. (8 oz) Philadelphia Cream Cheese, Softened
1 Cup Sugar
2 Tablespoon Flour
1 teaspoon Vanilla
1 pkg (8 squares) Baker's Semi Sweet Chocolate (melted and cooled)
4 Eggs


Directions:

Heat oven to 325. Mix crumbs & butter; press onto bottom of 13 x 9 pan. Bake 10 minutes.

Beat cream cheese, sugar, flour, & vanilla with mixer until well blended. Add chocolate; mix well. Add eggs, 1 at a time, mixing on low after each, just until blended. Pour over crust.

Bake 45 minutes or until center is almost set. Cool. Refrigerate 4 hours.

You can top with blueberries, strawberries, cool whip, etc.

FABULOUS!!!!!

Herb Pull-Apart Bread

Ingredients:

3 Tablespoons butter or margarine
1 teaspoon dried basil leaves
1 teaspoon parsley flakes
1/2 teaspoon thyme leaves
2 cloves garlic finely chopped
24 balls frozen white dinner roll dough


Directions:

Spray 12 cup fluted tube cake pan (do not use 10 cup) with cooking spray. In 1 quart saucepan, heat all ingredients except roll dough over low heat, stirring occasionally until butter is melted.

Place half of the frozen dough balls in pan. Generously brush butter mixture over dough in pan. Layer remaining dough balls in pan. Brush with remaining butter mixture. cover and let stand in warm place about 4 hours or until dough is double the size.

Heat oven to 350. Bake 22 - 27 minutes or until bread sounds hollow when tapped and top is deep gold brown. cool 5 minutes; turn upside down onto serving plate.


DELICIOUS!!!!!!!

Chicken with 20 cloves of garlic

Yes, I said 20 :)

Ingredients:

4 small bonelss skinless chicken
20 cloves garlic, peeled (not pressed)
3/4 Cup Chicken Broth
1/4 Cup Classic Caesar Dressing
1/4 Cup Grated Parmesan Cheese

Directions:

Heat large skillet on medium-high heat (I have stainless steel skillets, so I added olive oil so it wouldn't stick). Add Chicken and Garlic; cook 4 minutes, turning after 2 minutes.
Stir in Broth and Dressing;cover with lid. Cook chicken 4 minutes on each side or until done.
Sprinkle with Parmesan Cheese, remove from heat. Let Stand, covered 1 minute.



YUMMY!!!!!!