Sesame cookies

Shrimp and Cheesy Grits

Prepare grits according to number of servings using chicken broth instead of water. When cooked, set aside and add three slices of cheddar Colby cheese, cover and let melt while preparing shrimp.

For the shrimp:

I use the cooked and deveined large shrimp.

In a bowl add wonders flour, salt and pepper, garlic powder, onion powder, paprika, chili powder.

Toss the shrimp in flour mixture. Add to a non-stick pan that has some oil in it and is pretty hot. Add the shrimp all at once for about 2 minutes until lightly browned. Flip and cook the other side for 1-2 minutes until brown.

Place the cheesy grits on a dish and place cooked shrimp on top. Sprinkle with paprika and chili powder.

My Best Dutch Apple Pie

Crust:

4 cups flour
1 tsp salt
1 1/4 cups crisco
1/4 cup butter flavor crisco
4-10 tablespoons ice cold water

Chill crisco until cold. Add first two ingredients to food processor. Cut crisco into small chunks. Then process until the chunks are the size of peas. Add cold water two tablespoons at a time until dough holds together.

Roll out and place into greased pie pans.

Filling:

10-12 apples of your choice (a few different varieties) for more flavor, peeled and sliced
1 cup sugar
1/3 cup flour
1 tsp cinnamon
1 tsp nutmeg
Dash salt
6 tablespoons butter for top of pie before streusel topping

Mix apples with above ingredients. Put in pie crust. Top with slices of butter

Streusel:

3/4 cup brown sugar
1 cup flour
1/2 teaspoon nutmeg
1/2 cup crumbled butter


Crumble butter with a fork into first three ingredients and put on pie.

Bake at 425 degrees until apples are cooked well and bubbling.

Simple Marinara Sauce

1 large can crushed tomatoes
Tomato paste
5 cloves garlic minced
1 onion, chopped
Grated pecorino Romano cheese, about 1/4 cup
Fresh basil
1/4 cup red wine
Sprinkle of crushed red pepper

Add some olive oil to a pan and sauté onions until transparent, add minced garlic. Add salt and pepper.

Add crushed tomatoes, about 1/2 can water, and a squirt of tomato paste, and a little more salt and pepper to taste.

Add basil, red wine and crushed red pepper.

Simmer about 15 minutes. Turn off and let cool. Toss with pasta.

Toss

Dave’s Greek Salad Dressing

3/4 cup virgin olive oil
1/4 cup fresh lemon juice
2 cloves grated garlic
1/2 tsp salt
1/4 tsp pepper
1 tbsp. Oregano

Shake in a container. Serves 2.