PINEAPPLE YOGURT DIP

Here is a wonderful dip that you can take to the bedroom with you tonight and feed to your lover. It is low in carbs, calories and sugar-free....ENJOY!

8 oz. cream cheese-fat free if that's what you need-softened
8 oz. plain Greek yogurt-again, fat-free if so desired
8 oz. crushed pineapple-drained
1/2 cup Splenda
 Process all until smooth. Cover; chill. Serve with assorted fresh fruit.


Love - a wildly misunderstood although highly desirable malfunction of the heart which weakens the brain, causes eyes to sparkle, cheeks to glow, blood pressure to rise and the lips to pucker. _Anon

BUTTERFINGER PIE

I'll just come right out and tell you that this is one of the best dessert pies EVER and the list of ingredients is only 4 items long. So go ahead and make 2 or 3 or 4 or more....stick them in the freezer and then you'll have extras to share with your family and friends...they'll be so very glad that you did! Everyone that I have served them to wants more..more..more..

That is my 9 year old grandson Kris with his head sticking up out of the sand in the beach pictures. He is a hoot and a half and a very good big brother to his little 2 year old sister, Karlie. He likes to help out in the kitchen and loves oysters and mussels like nobody's business. Every time we journey to the coast he begs for us to bring him some oysters back and we always try to accommodate him when the oyster season is 'in'. Oysters are his favorite food and for some reason that just happens to crack me up. He hasn't partaken of the pie yet, but I know that when he does he will be one happy camper.

6 (2 1/2 oz.) Butterfinger candy bars~crushed
1 (8 oz.) pkg. softened cream cheese
12 oz. thawed Cool Whip
1 graham cracker crust

I cut the Butterfinger bars in half, then cut them in small pieces in the opposite direction and saved about 1/3 of them to top the pie with. Then I mixed the cream cheese and Cool Whip together and added the remaining chopped Butterfinger pieces and placed it all in the crust, then sprinkled the reserved pieces over the top of the pie. Then I began to swoom....then I covered it with the plastic top to the pie crust and placed it in the refrigerator to chill out. The next evening we were invited to our neighbors for a fresh caught fish fry and the pie was the hit of the evening. Or maybe it was the fresh fried Brim...either way, everyone was a winner baby...

And that is me and Kris waving to you from the mermaid picture...happy ocean breezes to you..today and everyday that you are lucky enough to be there....

CHOCOLATE-BETTER-THAN-SEX CAKE

This is one of the yummiest cakes EVER! The batter and the icing are cooked on top of the stove and then the actual cake itself bakes in the stove and the hot icing is poured over the cake while it is still hot. After it cools down it gets stored in the back of the refrigerator where it gets abominable snowman cold, and baby that's BRRRRRRRRRRR cold. I then slice it into respectable sized pieces, place them on a baking sheet and pop them in the freezer until frozen solid then I place the pieces in a Zip-lock freezer bag and put them back in the freezer. That way you can take out just what you need and save the rest for later. This method works beautifully and you can have your chocolate fix anytime you feel like it. If you love chocolate, trust me when I tell you that it does not get any better than this! 

2 cups self-rising flour
2 cups sugar
1 stick butter
1/4 cup cocoa (a good ultra-rich kind)
1/2 cup oil
1 cup water
1/2 cup buttermilk
2 eggs
1 tsp. vanilla

In a mixing bowl, mix the flour and sugar well. In a saucepan on low heat, melt the butter, then add the cocoa and oil. Stir well, add water. Bring to a boil. Remove from heat; and stir in flour and sugar mixture. Add buttermilk, eggs and vanilla. Mix well. Pour into a greased and floured 13X9 pan. Bake at 350 for 25 to 30 minutes. 

ICING:
1 stick butter
1/4 cup cocoa
1/3 cup milk
1 1lb. box powdered sugar-sifted
1 tsp. vanilla
Place in a saucepan over low heat the butter, cocoa and milk. Bring to a boil stirring constantly. Remove from heat and add the sugar and vanilla. Mix well, pour over hot cake.


"I never met a chocolate cake I didn't like."~Adele Forbes

SHRIMP SCAMPI ENCHILADAS

On a recent trip to the coast we bought 2 lbs. of fresh shrimp and I prepared our beloved dish of Shrimp Scampi. We ate half of it for dinner one night and the next night I came up with the idea of making enchiladas with the remaining scampi. It was a scrumptious pairing of flavors and it is now on our 'must do at the beach' list of foods to make and eat. Don't let this recipe pass you by without trying it!

SHRIMP SCAMPI:
Place 2 to 3 Tbsp. of butter (do NOT use margarine) in a large skillet over medium heat. Saute 2 lbs. of fresh shrimp in the butter with 2 to 3 cloves of garlic and several healthy splashes of white wine. Cook, stirring, just until shrimp turn pink. Don't overcook it! Eat half, save the other half for the enchiladas.

SHRIMP SCAMPI ENCHILADAS:
1 (16 oz.) jar green salsa verde
1 (8 oz.) cream cheese, softened
8 flour tortillas
2 cups shredded Monterey Jack cheese
1 1/2 to 2 cups prepared shrimp scampi
1/2 cup chopped green onions

Blend the salsa verde with the softened cream cheese in a bowl. Spread 1 Tbsp. of the mixture on each tortilla. Top with the cheese, shrimp scampi and green onions. Spoon more of the sauce over the bottom of a 9X13 baking dish just to cover. Place the enchiladas seam side down over the sauce.

Pour remaining sauce over the enchiladas. Sprinkle with remaining cheese. Bake in a preheated 375 degree oven for 25 minutes or until hot and bubbly. 
Serves 8


"I never met a shrimp or an enchilada that I didn't like!"~Adele Forbes

HOMEMADE SLOPPY JOE'S

For many years, particularly when our children where still at home we ate Sloppy Joe's from the Manwich can. It is was quick, relatively cheap and easy...today I tend to steer away from to many canned goods and take the 'homemade' approach. The result being far more flavorful and satisfying, while still being quick and easy.

1 lb. ground chuck
1 medium onion, chopped
1/2 cup ketchup
3 Tbsp. sweet pickle relish
1 Tbsp. light brown sugar
1 Tbsp. prepared mustard
1/4 tsp. each salt and pepper

Brown ground chuck and onion in a large nonstick skillet until meat crumbles, drain. Stir in ketchup and remaining ingredients, bring to a boil. Cover, reduce heat and simmer 5 minutes. Serve with toasted bread or buns, coleslaw and Honey Baked Onions....you'll be so very very glad that you did!

http://www.inmamajoesshadow.blogspot.com/2011/12/caramelized-onion-macaroni-cheese.html
YBR~Your Best Recipe~Foodie Roundup premiered today with thanks going to Nancy at http://www.spiciefoodie.com/ who hosts this food blog lovers event not only at the end of the year but each month of the year as well. Each month you can submit a recipe of your own from that months recipes and then at the end of the year roundup you can submit your favorite recipe from the whole year to be spotlighted along with all the other food bloggers yearly submission.

You don't want to miss seeing all of these great recipes in one place....go to http://www.spiciefoodie.com/ and check them all out! You will be so glad that you did.

ADELE'S DECADENTLY DELICIOUS ALMOND COOKIES

How can I possibly explain how wonderfully delicious these cookies are without you having taken just one bite? Impossible maybe, but I'll try, try, try. 

Butter, sugar, powdered sugar, oil, eggs, almond extract, flour, whole wheat flour, almonds, almond brickle chips....more sugar. There now, did that help?

2 sticks butter~softened
1 cup sugar
1 cup sifted powdered sugar
1 cup vegetable oil
2 big eggs
1 teaspoon almond extract
3 1/2 cups all-purpose flour
1 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cream of tartar
2 cups coarsely chopped almonds
1 (6 oz.) package almond brickle chips
Sugar

 Beat butter at medium speed of an electric mixer until creamy, gradually add 1 cup sugar and powdered sugar, beating well. Add oil, eggs, and almond extract; beat well.

Combine flours, baking soda, salt, and cream of tartar; add to butter mixture, beating well. Stir in almonds and almond brickle chips. 

Shape cookie dough into 3-inch balls; roll in additional sugar. Place 5-inches apart on ungreased cookie sheets. Flatten cookies in a criss-cross pattern with a fork dipped in sugar. Baked at 350 for 10 to 12 minutes. Cool 1 minute on cookie sheets; remove to wire racks, and let cool completely.
Yield: 3 1/2 dozen


"I guarantee you that these cookies will literally melt in your mouth!"~Adele Forbes