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soooooo what now
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8 servings
You will need

Ingredients

1/2 cup vinegar

1/2 cup water

2 tablespoons OLD BAY® Seasoning

1 pound large shrimp, peeled and deveined, leaving tails on

Cocktail Sauce              ( If wanted )

Directions
10 mins Prep time

5 mins Cook time

If frozen defrost by putting the shrimp into a strainer and spraying cold water on them until they are defrosted.

Mix vinegar, water and Old Bay Seasoning in medium saucepan. Bring to boil on medium heat. Gently stir in shrimp; cover.

Steam 2 to 3 minutes or just until shrimp turn pink. Drain well.

Serve immediately or refrigerate until ready to serve. Serve with cocktail sauce.

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Quick Cherry Crisp Makes 4 servings takes around 20 min overall

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Quick Cherry Crisp Makes 4 servings takes around 20 min overall

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ingredients

1/3-1/2 cup sugar

1 tablespoon cornstarch

4 cups frozen unsweetened pitted tart red cherries

1 cup crumbled shortbread cookies

2 tablespoons butter or margarine, melted

1/4 cup chopped pecans or almonds, toasted

Ice cream (optional)

directions

1. In a small bowl, combine sugar and cornstarch. In a large saucepan, sprinkle cornstarch mixture over cherries; stir to combine. Cook and stir over medium heat about 10 minutes or until thickened and bubbly. Cook and stir for 2 minutes more.

2. Meanwhile, in a medium bowl, thoroughly combine crumbled cookies, butter, and nuts

3. Divide cherry mixture among four dessert dishes. Sprinkle cookie mixture over cherry mixture. If desired, serve with ice cream.

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Ingredients:
1 1/2 cups of granulated sugar

2/3 cup (5 fluid-ounce can) of Nestlé®

Carnation® Evaporated Milk

2 tablespoons of butter or margarine

2 cups (12-ounce package) of Nestlé® Toll House® Premier White Morsels

2 cups of miniature marshmallows

1/2 cup of finely crushed cream-filled chocolate sandwich cookies

1 teaspoon of vanilla extract (optional)

1/2 cup of crumbled cream-filled chocolate sandwich cookies

1.Combine sugar, evaporated milk and butter in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 3 minutes. Remove from heat.

2.Stir in morsels, marshmallows, crushed cookies and vanilla extract.

3.Pour mixture into foil-lined 8- or 9-inch-square baking pan. Sprinkle crumbled cookies on top.

4.Gently swirl cookies into fudge using a knife without touching bottom of pan.

5.Refrigerate for 1 hour or until firm. Lift from pan; remove foil. Cut into 48 pieces. Store in airtight container in refrigerator.

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HERSHEY'S KISSES Chocolate Blossom Cookies

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HERSHEY'S KISSES Chocolate Blossom Cookies

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INGREDIENTS

48 HERSHEY'S KISSES Brand Milk Chocolates

1 pouch (17.5 oz.) sugar cookie mix

1/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa

1/2 cup (1 stick) butter or margarine , softened

1 egg

1/4 cup granulated sugar for rolling

DIRECTIONS

1. Heat oven to 375°F. Remove wrappers from chocolates.

2. Stir together cookie mix and cocoa in large bowl until well blended and no lumps remain. Add butter and egg; stir until soft dough forms.

3. Shape dough into 48 (about 1-inch) balls. Roll in granulated sugar; place on ungreased cookie sheet.

4. Bake 6 to 8 minutes or until set. (Do not over bake.) Immediately press chocolate piece into center of each cookie; cookie will crack around the edges. Remove from cookie sheet to wire rack. Cool completely. Makes 48 cookies.

Click here for image

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Ingredients

6 cups Kellogg's® Rice Krispies® cereal

3 tablespoons butter

1 package (10 oz., about 40) JET-PUFFED Marshmallows

OR

4 cups JET-PUFFED Miniature Marshmallows

Directions

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into a pan coated with cooking spray. Cool. Cut into squares.  Best if served the same day.

Note

-For best results, use fresh marshmallows.
-1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
-Diet, reduced calorie or tub margarine is not recommended.
-Store no more than two days at room temperature in airtight container.
-To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.
- You can add sprikles or festive decorations if it is for Valentines day or any kind of special day.

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Hi rose cool padlet i like the background (^_^)

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Hi rose cool padlet i like the background (^_^)