Coconut Shrimp

Ingredients

  • 1 egg
  • 1/2 cup all-purpose flour
  • 2/3 cup beer
  • 1 1/2 teaspoons baking powder
  • 1/4 cup all-purpose flour
  • 2 cups flaked coconut
  • 24 shrimp
  • 3 cups oil for frying

Directions

  1. In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
  2. Hold shrimp by tail, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep-fryer.
  3. Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, remove shrimp to paper towels to drain. Serve warm with your favorite dipping sauce.

Slow Cooker Chicken Pineapple Teriyaki and Honey Cinnamon Roasated Sweet Potatoes

Slow Cooker Chicken Pineapple Teriyaki

Minutes to Prepare: 10
Number of Servings: 5
Ingredients:
      2.5           Skinless chicken breast
      2 cups      Fresh pineapple, diced*
      1/2 cup     Pineapple Juice*
      1/2 cup     Soy sauce
      1 Tbs        Black pepper
      1/3 cup     Brown Sugar
      *can use canned pineapple and reserve juice.

Directions:

Combine pineapple juice, soy sauce, black pepper, and brown sugar in a mixing bowl. Stir until combined.

Place chicken in bottom of slow cooker, cover with pineapples and top with sauce.

Cook on low 6-8 hours.

To thicken sauce, remove lid from slow cooker in the last hour of cooking. this will allow steam out and the sauce will thicken and condense slightly. If you prefer a thicker sauce, transfer sauce to pan and boil with flour or cornstarch until reduced to desired thickness.

Serve.

Honey Cinnamon Roasted Sweet Potatoes

Ingredients:

      4                Sweet potatoes, peeled and cut into 1 inch cubes
      1/4 cup    Olive oil
      1/4 cup    Honey
      2 tsp         Ground cinnamon
      Salt and pepper

Directions:

Preheat oven to 375 degrees F.

Lay the sweet potatoes out in a single layer on a roasting tray. Drizzle the oil, honey, cinnamon, salt and pepper over the potatoes. Roast for 25 to 30 minutes in oven or until tender.

Take sweet potatoes out of the oven and transfer them to a serving platter. Drizzle with more extra-virgin olive oil.

Oven Hot Dogs – Yeah, Super Healthy, Right? -Brik

Oven Hot Dogs
Original recipe found here. Seriously, check it out. These look so good. I really should stop browsing recipes when I’m hungry…
8 hot dogs
8 hot dog buns
1 can of chili
1/2 an onion, diced
cheddar cheese
mayonnaise
mustard
sweet relish

Line inside of hot dog buns with mayonnaise and sweet relish. Evenly add mustard. Fill with hot dogs and squish into a 13×9″ baking pan.

Top hot dogs with chili, cheese, and diced onion. Cover with aluminum foil and bake at 350F for 45 minutes.

Carefully remove from the pan with a spatula

Feel free to change things up. Make the hot dogs however you want them.

Yet Another Halloween Dinner

Pumpkin & Ricotta Pasta Casserole
serves 6

Ingredients:
1 pound pasta, such as farfalle, small shells, or elbows
One 15-ounce container ricotta
One 15-ounce can pumpkin puree
2 eggs
1/2 cup yogurt
2 teaspoons salt
Freshly ground black pepper
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
3/4 cup pecans, roughly chopped
1/2 cup loosely packed fresh sage leaves, finely chopped
2 large garlic cloves, finely chopped
3/4 cup grated Parmesan, divided

Directions:

Heat the oven to 375°F. Lightly oil a 9×13-inch baking dish with olive oil. Set aside. (Or for a fun idea, hallow out a mid sized pumpkin.) Bring a 4-quart pot of water to boil over high heat, and stir about 1 tablespoon of salt. Add the pasta, and turn the heat down to medium. Cook for a slightly shorter amount of time than specified by the package. (For instance, if the package specifies 10 to 12 minutes, cook for 9 to 10, or until just barely al dente.) Drain the pasta and toss lightly with olive oil.

In a large bowl, whisk together the ricotta, pureed pumpkin, eggs, and yogurt. Whisk in the salt, pepper, nutmeg, and ginger.

Stir in the pasta and coat completely with the pumpkin mixture. Stir in the pecans, chopped pecans, sage, and garlic. Stir in 1/2 cup Parmesan.

Spread the mixture evenly in the prepared baking dish (or pumpkin) and sprinkle the remaining 1/4 cup Parmesan over top. Bake uncovered for 35 minutes or until golden brown on top. Let stand for 5 minutes before serving.

Enjoy!

 

Mummy Dogs

Ingredients:
1 1-oz. tube refrigerated bread stick dough
12 hot dogs
1 egg
1 tablespoon water
Garnish: mustard

Directions:

Seperate dough into strips. Wrap one strip of dough around each hot dog, leaving 1/2 inch uncovered for face. Arrange on a lightly greased baking sheet.

Whisk together egg and water; brush over dough. Bake at 350° for 14 to 16 minutes, or until golden. Dot mustard on hot dogs with a toothpick to form eyes, if desired.

 

Witch’s Brew

Ingredients:
Favorite flavored juice (Kool Aide works great, we use fruit punch)
Dry ice

Directions:

Pour the juice in a large bowl with the dry ice. let set for 5-10 minutes to carbonate. Use a ladle to serve into cups.