Monthly Archives: January 2014

Heath Bar Pie

Today I made this super easy, no bake pie to bring to a dinner party. You can make it with any candy you want, I used Heath Bar for this one.

Ingredients:
12.5 oz heath bar, broken up in bits
8oz cream cheese, room temperature
12 oz cool whip
Graham cracker crust

Directions:
Break candy into little bits ( unless you cheat like I did and bought the bag of bits). Reserve 1/2 cup for the topping. Next mix together the cream cheese and cool whip in a bowl. Then mix in the rest of the candy. Pour into the graham cracker crust and then top with remaining candy. Let chill in the refrigerator for at least 2 hours before serving.

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Looks sooooo good. Enjoy!

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OOPS

Helloooooo friends, and welcome new followers.  I realized its been a good half a year or so since I’ve really blogged, other than my recipe post yesterday.  sooooo much has happened in that time period.  I had previously announced I was pregnant with my first baby.  I had some complications (not too serious) with that pregnancy that led to lots of doctor visits to occupy my time.  Then during the summer, we were also frantically looking for a new place to live to accommodate our growing family.  Then came our first anniversary and moving week.  Unpacking and trying to figure out where to put things came next.  Then came the baby showers, and yet more organizing and putting things away.  Then was my birthday, oodles more doctor appointments, and finally little man arrived on 11/4.  And lets not forget the holiday season and my family visiting for a few weeks from NY.  And there you have the last 7 months or so of my crazy life.  Life with a newborn is quite the adjustment.  No one can really prepare you for how it will be, other than to tell you that you will function on extremely little sleep, life won’t be the same again, but in the end it is all worth it.  Our little guy has had some complications, so we are still dealing with lots of doctors and figuring things out, and yes there is no sleep, the house is a mess, you lose track of the days, your lucky to get one or two things done during the day that are non-baby related, but one look at him and my heart melts.  I can’t promise that I will be blogging regularly but I will try to do a few posts per month.  Its one of my new years resolutions, that hopefully I will stick with.  I still welcome your feedback/ideas on what to blog about (click on the BLOG THIS tab at the top) and always love comments.     Here’s to a happy, healthy and blessed 2014!


Lemony Shrimp Scampi

I was at my mother-in-laws this week and we were watching Food Network.  The show we were watching featured this dish that sounded and looked amazing.  Both my MIL and myself LOVE shrimp, so the next day, she got the ingredients for it and made it.  It was soooooo good.

 

Lemony shrimp scampi

Ingredients
6 garlic cloves, pressed or grated
2 lemons, zested and juiced
5 tablespoons olive oil
1 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
3/4 pound medium shrimp (21 to 25), peeled, deveined and butterflied (reserve shells)
1/4 onion
3/4 pound thin linguini
2 tablespoons butter
1 small bunch parsley, leaves chopped

 

Directions
In a bowl, combine the garlic, zest and juice of 1 lemon, olive oil, red pepper flakes, salt and pepper, to taste, and the shrimp. Set aside to marinate. Meanwhile make a quick shrimp stock: In a small pot, over medium heat, add the shrimp shells and onion. Cover with water and bring to a boil. Reduce the heat and simmer for 20 minutes. Strain into a bowl and discard the shells and the onion. Bring a large pot of water to a boil over high heat and add a generous amount of salt. Add the linguini and cook until just tender, 2 minutes less than instructed on the package. Drain and reserve 1/2 cup of cooking water. Heat a skillet over high heat. Remove the shrimp from the marinade, reserve the marinade, and add the shrimp to the skillet. Cook until they turn pink and start to caramelize, about 3 minutes. Remove the shrimp from the pan to a plate and add the reserved marinade. Let cook a few minutes then add about 1 cup of shrimp stock and about 1/2 cup pasta water. Continue to cook until sauce reduces by half. Add the zest and juice of the remaining lemon, the butter and the parsley and stir to combine. Adjust seasoning with salt and pepper, to taste. Add in the shrimp and pasta and toss to combine with the sauce. Turn out into a serving bowl and serve immediately.

 

sorry there is no picture, because we ate it all!  enjoy!