TOMATO SHOOTERS WITH SHRIMP

These savory tomato shooters—reminiscent of chilled tomato gazpacho, are the perfect way to start a summer party.

Ingredients

48 oz  whole tomatoes, chopped

20 oz chicken broth

½ cup sliced leeks

½ cup chopped celery (1 stalk)

½ cup chopped carrot (1 medium)

2 tsp tomato paste

2 bay leaves

2 cloves garlic, minced

½ tsp salt

¼ tsp ground black pepper

½ tsp oregano

24 cooked, peeled and deveined medium shrimp 

Snipped fresh chives & small basil leaves 

Preparation

1. In a 5- to 6-quart slow cooker, combine tomatoes, chicken broth, leeks, celery, carrot, tomato paste, bay leaves, garlic, salt and pepper. Cover; cook on Low for 5 to 6 hours or on High for 2 1/2 to 3 hours.

2. Stir in the oregano. Cover; cook for 30 minutes more.

3. Blend the mixture with an immersion blender or blend batches in a blender or food processor until smooth.

4. To serve, divide tomato-milk mixture among 24 tall shot glasses. Top each glass with a whole shrimp. Sprinkle with snipped chives or garnish with celery or basil leaves, if desired.

Cottage Cheese Flatbread

Ingredients:

1 cup cottage cheese

1 cup almond flour

1 large egg

1/4 tsp garlic powder

1/4 tsp baking powder

Pinch of salt

1 tbsp olive oil (for cooking)

Instructions:

In a bowl, combine cottage cheese, almond flour, egg, garlic powder, baking powder, and salt. Mix until well combined.

Heat a non-stick skillet over medium heat and add a little olive oil.

Scoop a portion of the dough and shape it into a flat disc. Place it in the skillet

Cook for 2-3 minutes per side, or until golden brown and cooked through.

Repeat with the remaining dough, adding more oil as needed.

RAISIN CHOCOLATE CHIP OATMEAL COOKIES

• 1 cup raisins
• 1 cup mini chocolate chips
• 1 stick butter
• 1/2 cup veg oil 
• 2 cups oats
• 1 cup sugar
• 1 cup dark brown sugar
• 2 large eggs
• 1 tablespoon vanilla 
• 1 ¾ cups flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon 
• ½ teaspoon salt

Heat oven to 350 degrees.

Cream butter, oil, sugars. Beat in eggs and vanilla. Add in flour, baking soda, salt and cinnamon. Mix until combined. Fold in oats, raisins and chocolate chips. 

Spoon onto lined baking sheet. 

Bake for 15 minutes. 

Cool, store in airtight container or freeze. 

CORNBREAD TAMALE PIE

Corn bread mix 1 box

Creamed corn 1can

Frozen Corn 1 handful

Green chillies diced 1 small can

Egg 1

Taco seasoning 1tablespoon

   Mix and add half to a greased cake round. 

Ground Beef (browned and drained)

Taco Seasoning 2 Tablespoons 

    Spoon over cornbread mix

Cover with shredded cheese

Top with the rest of the cornbread batter. 

Cover with cheese

Bake at 350 degrees for 45 minutes to an hour. 

Let it cool for 15 minutes. Slice

Add sour cream and green onions for garnish. 

I make three at a time. Once totally cool, I place two in freezer bags, label and freeze. Great reheated.

PUMPKIN COFFEE CAKE

SHORTBREAD

No-Bake Scotcheroos

By Anna Theoktisto 

 

Published on August 31, 2024

 Recipe tested by Southern Living Test Kitchen

Active Time:

 

10 mins

Total Time:

 

2 hrs 10 mins

Servings:

 

12 

Ingredients

• 1 cup granulated sugar

• 1 cup light corn syrup

• 1 cup creamy peanut butter

• 6 cups crisp rice cereal (such as Rice Krispies)

• 1 1/2 cups semisweet chocolate chips (from 1 [12-oz.] pkg.)

• 1 cup butterscotch chips (from 1 [11-oz.] pkg.)

• Sprinkles, for garnish

• Flaky sea salt (optional), for garnish

Directions

1. Prepare baking pan: 

   Line a 13- x 9-inch baking pan with parchment paper, and coat parchment with cooking spray; set aside.

2. Make peanut butter mixture: 

   Heat sugar and corn syrup in a small saucepan over medium, stirring constantly, until sugar is dissolved (do not boil), 3 to 4 minutes. Remove from heat. Stir in peanut butter until combined.

3. Combine peanut butter mixture and cereal: 

   Place crisp rice cereal in a large bowl; stir in peanut butter mixture.

   Transfer to prepared pan, and press into an even layer with a spatula.

4. Melt chocolate and butterscotch: 

   Place the chocolate and butterscotch chips in a microwavable bowl. Microwave on HIGH, stirring every 30 seconds, until melted, 1 to 2 minutes total. Spread melted chocolate mixture evenly over cereal mixture.

   Garnish with sprinkles and flaky sea salt.

5. Let cool to harden chocolate topping: 

   Let cool until chocolate has hardened, about 2 hours (chill, if needed).

   Cut into squares before serving.