Oreo Brownies

This recipe comes from my files of newspaper and magazine clippings, swapped recipes from friends and I have no idea of the original origin . . .


1/2 cup butter
3 ounces baking chocolate
2 eggs
1 cup all-purpose flour
1/2 teaspoon double acting baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
3/4 cup Oreo cookies, crushed
2 cups brown sugar

Melt butter and chocolate in the top of a double
broiler. Cool slightly. Beat in remaining ingredients
by hand.

Pour into a greased 8 x 12-inch pan. Bake at
350 degrees F until set, approximately 30 minutes.

Yields 12

Stove Top Tamale Pie

I have no idea where this recipe came from, but I found it in one of my notebooks of recipes I want to try out . . . quick and easy!


1 t. olive oil
1 medium onion, chopped
1 lb. lean ground beef
1 8-oz. can tomato sauce
1 14-oz. can black beans, undrained
1/2 C. water
1 3-oz. can chopped green chilies, undrained
1 1.25-oz. package taco seasoning mix
1 8-oz. package corn muffin mix
1 C. shredded cheddar cheese
1/4 C. sliced green onion

In a large nonstick skillet over medium-high heat, place the olive oil and onion and sauté until the onion is translucent. Add the ground beef and brown; drain the fat.

Stir in the tomato sauce, black beans, water, green chilies and taco seasoning mix. Bring to a boil, reduce the heat, cover and simmer 5 minutes.

Prepare the corn muffin mix according to package directions. Drop small spoonfuls of batter over the meat mixture in the skillet; don't worry if there are some small uncovered places. Cover and cook over medium heat 15-17 minutes until the batter is cooked through.

Sprinkle the mixture with the cheese and green onion. Recover and cook 3-4 minutes over low heat until the cheese melts.

Serves 4-6

Italian Cheese Puffs

1 cup water
1/2 cup butter
1/2 cup plus 2 tbsp all-purpose flour
1/2 cup Italian seasoned bread crumbs
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 eggs
6 ounces shredded mozzarella cheese
1 1/2 cups freshly grated parmesean cheese

Preheat the oven to 375F. Place the water and butter in a medium-size
saucepan and bring to a boil over medium heat.

Remove the pan from the heat and stir in the flour, bread crumbs, salt, and
pepper. Cook over low heat, stirring for 1 minute. Transfer the mixture
to a medium-size bowl. Add the eggs, one at a time, mixing well after
each addition. Beat in the mozzarella cheese.

Drop the mixture by teaspoons full on an ungreased baking sheet. Sprinkle
with the parmesean cheese. Bake until puffed and golden brown, about 15
minutes.


This recipe comes from my personal recipe files I have collected through the years.

Shrimp Scampi ~ different variations

My mind is still on Shrimp Scampi . . . 

and I have run across two other variations to try

1 1/2 pounds large shrimp (about 16 to 24)
1/3 cup clarified butter
4 tablespoons minced garlic
6 green onions, thinly sliced
1/4 cup dry white wine
2 tablespoons lemon juice, fresh if possible
2 tablespoons chopped fresh parsley
salt and pepper, to taste


Directions

Rinse shrimp and set aside. 

Heat butter in large skillet over medium heat. 

Cook garlic 1 or 2 minutes or until softened but not browned. 

Add shrimp, green onions, wine and lemon juice.

Cook until shrimp are pink and firm, about 1 to 2 minutes on each side. 

Do not overcook the shrimp! 

Add chopped parsley and salt and pepper before serving. 

Garnish with lemon slices and parsley sprigs if desired.

Recipe Source

OLD BAY SHRIMP SCAMPI

1/3 cup olive oil

4 cloves garlic, minced

1 pound large shrimp, peeled and deveined

1 1/2 teaspoons OLD BAY® Seasoning

1 tablespoon lemon juice

1 teaspoon McCormick Parsley Flakes

1. Heat oil in large skillet on medium heat. Add garlic; cook and stir 30 seconds or until fragrant. (Do not brown.)

2. Add shrimp and Old Bay; cook and stir 3 to 4 minutes or until shrimp turn pink. Stir in lemon juice and parsley.

3. Serve over cooked pasta or rice, if desired.

Source:  McCormick's website