Gingerbread

2 1/3 cups all-purpose flour
1/3 cup granulated sugar
1 cup molasses
3/4 cup hot water
1/2 cup butter, room temperature
1 large egg
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon

Preparation:
-Grease and flour a 9-inch square baking pan or spray with a baking spray with -flour. Heat oven to 325°.
-Combine all ingredients in a mixing bowl;
-beat on low speed of electric mixer until ingredients are combined.
-Scrape the sides of the bowl and increase mixer speed to medium and beat for about 3 minutes longer.
-Pour the batter into the prepared baking pan.

Bake for 45 to 55 minutes, or until a cake tester or toothpick inserted into the center of the cake comes out clean.


This gingerbread freezes well: cut into squares and wrap individually. Thaw and warm in the microwave just before serving.

Margarita Shrimp

1 tbsp. lime juice
2 tsp. grated lime zest
3 cloves garlic, minced
1 lb. fresh large shrimp, peeled and deveined
3/4 cup Swanson® Chicken Stock
1 medium orange or red pepper, cut into 2-inch-long strips (about 1 1/2 cups)
1 small onion, sliced (about 1/4 cup)
1/4 cup chopped fresh cilantro leaves
4 cups romaine lettuce OR iceberg lettuce torn into bite-sized pieces
2 large tomatoes, thickly sliced
1/4 tsp. ground black pepper



DIRECTIONS:
-Stir the lime juice, lime zest and garlic in a 2-quart shallow nonmetallic baking dish or a gallon sized resealable plastic bag.
-Add the shrimp and toss to coat.
-Cover the dish or seal the bag and refri gerate for 30 minutes, turning the shrimp over several times during marinating.

-Heat the stock in a 2-quart saucepan over medium-high heat to a boil.
-Add the pepper and onion and cook until the vegetables are tender-crisp.

-Reduce the heat to medium.
-Add the shrimp and marinade to the saucepan and cook until the shrimp are cooked through.
-Stir in the cilantro.
-Divide the lettuce, tomatoes and shrimp mixture among 4 serving plates.
-Sprinkle with the black pepper.

Serves 4.


Nutrition Facts
Serving Size 342 g

Amount Per Serving
Calories 155 Calories from Fat 3
% Daily Value*
Total Fat 0.4g 1%
Cholesterol 162mg 54%
Sodium 153mg 6%
Total Carbohydrates 17.2g 6%
Dietary Fiber 3.7g 15%
Sugars 10.2g
Protein 23.5g

Vitamin A 25% • Vitamin C 88%
Calcium 5% • Iron 4%

Nutrition Grade B+

Mini-cheesecakes (makes 8)

crust:
1/2c graham cracker crumbs
1T confect. sugar
2T melted butter

Filling:
8oz cream cheese at room temp.
6T sugar
1 1/2T four
zest of 1/4 lemon
1/4t vanilla
salt
1 lg egg
2T sour cream

-preheat 325
Crust:
-combine crumbs and sugar, add melted butter and stir until evenly mixed.
-press firmly into stardard size muffin pan

Batter:
-mix cc, sugar and flour until smooth
-mix in lemon zest, vanilla and salt
-add eggs, stir in sour cream

-divide filling among cups, about 3/4 full
-bake 16-20 minutes and cool 30 minutes, refridge several hours before unmolding
-garnish with something

Hollandaise Sauce (6 servings)

2T butter
6 egg yolks
1/2c boiling water
2t lemon juice
1/8t cayene pepper
salt

-whisk butter and eggs over med heat w/ 1/2 inch simmering water in double boiler
-slowly add water from list whisking 7-10 minutes
-off heat, add lemon and cayene

Thai cucumber salad

2 lg cukes, sliced
1 small red onion, chopped
1/2t dried red pepper flakes
4T sugar
1/2c water
5T white vinegar
1/2t salt

-in small pan heat everything but cukes til sugar disolves. pour mix ofer cukes. chill a few hours and serve.

Cheeseburger Cookies

1can vanilla frosting
red, yellow and green food coloring
Nilla Wafers
pkg mint cookies
shredded coconut

-mix red and yellow food coloring with vanilla frosting until you get a "yellow cheese" color
-mix a few drops of green with coconut to make lettuce
-spread cheese onto two wafers, stick mint cookie onto one cheese layer and add lettuce to the other, add top wafer

Banana Berry Brownie Pizza

1/3 c cold water
15oz brownie mix
1/4c oil
1 egg
8oz pkg cc
1/4c sugar
1 egg
1t vanilla
Strawberry slices
Banana slices
1-2oz squares semi-sweet chocolate, melted

-Preheat over 350
-boil water
-mix brownie mix, water, oil and egg in lg bowl
-bake 25 minutes
-beat cc, sugar, egg adn vanilla in small bown - pour over crust
-bake 15 minutes, cool, top with fruit
-drizzle with chocolate
-garnish with mint leaves

Smith Island Cake (8 layer cake)

10 oz bittersweet chocolate, chopped
1c heavy cream
1c sugar
1/4 t salt
1t vanilla
8T butter, softened
1 yellow cake recipe

Frosting:
-chocolate in large bowl
-heat cream, sugar and salt in saucepan over medium-low heat, stirring occasionally until sugar disolves and mixture simmers.
-pour hot cream over chocolate and whisk smooth
-whisk in vanilla and butter until glossy
-cover and reridgerate until icing is firm, but spreadable, about 1 hour


Cake:
-grease and flour two 8 inch pans and line with parchment paper
-spread 1/8 (about 2/3c) batter in each pan and bake about 10-14 minutes
-knife perimeter and invert onto rack, make 8 layers

Assemble:
-spread 1/4c frosting over first layer, if too firm, warm at room temp five minutes
-repeat and frost sides

Cheesecake tarts

8 oz cream cheese
1 egg
1t vanilla
1/4 c sugar
1c ground nuts (I use graham cracker crumbs)
1/3 stick melted butter
3T sugar
fruit/topping stuff

-oven at 375
-grease individual sized tarts pan
-blend cc, vanilla and 1/4c sugar...set aside
-mix nuts/crackers with butter and press into 12 cups on tart pan
-fill evenly with cc mix
-bake about 14 minutes, remove from pan and cool
-lightly loosen and tarts will fall as they cool.


Nutrition Facts
Serving Size 41 g

Amount Per Serving
Calories 154 Calories from Fat 92
% Daily Value*
Total Fat 10.2g 16%
Saturated Fat 5.9g 29%
Cholesterol 43mg 14%
Sodium 141mg 6%
Total Carbohydrates 13.7g 5%
Sugars 8.8g
Protein 2.4g

Vitamin A 7% • Vitamin C 0%
Calcium 2% • Iron 3%

Nutrition Grade F
* Based on a 2000 calorie diet