- 2 cups of broken pretzels (finely chopped)
- 3/4 cup melted butter
- 1 tblsp sugar
- 8 oz cream cheese
- 1 cup sugar
- 1 small cool whip
- 1 large strawberry jello
- 2 packages frozen strawberries
Mix ingredients from step one and press into 13×9 and bake at 350 for 10 min and let cool
Beat together ingredients from step two, spread over cooled crust and refridgerate
boil 2 cups of water, add 1 large strawberry jello and dissolve. add 2 packages frozen strawberries and pour over cream cheese mixture, refridgerate
garnish with cool whip.
Mike had this at a restaurant once and asked if i could try to make it today. We were at the Fish market and were able to get nice fresh shrimp. If you make it with frozen shrimp, make sure it’s raw.
- 4 cups low-sodium chicken broth
- 1 garlic clove, minced
- 1 cup old-fashioned grits
- 2 cups extra-sharp cheddar cheese, shredded
- 4 tablespoons unsalted butter
- 2 tablespoons heavy cream
- Kosher salt and freshly ground pepper
- In a medium saucepan, bring the chicken broth to a boil. Add the garlic and slowly stir in the grits. Reduce the heat to moderately low and cook, stirring frequently, until the grits are tender, 20 minutes. Prepare BBQ Shrimp and Sausage while waiting for grits to cook.
- When grits are tender, remove the saucepan from the heat and stir in the cheese, butter and cream. Season with salt and pepper and serve immediately.
BBQ Shrimp and Andouille Sausage
- Homemade BBQ Sauce or a bottle of prepared sauce
- 1 pound of peeled and cleaned, raw shrimp
- 1 package of andouille sausage, cut into chunks
- In a large skillet, bring BBQ sauce to a low boil on Med/low and add sausage (you can grill the sausage a little beforehand to give it more flavor) Let the sausage simmer in the sauce for a while, while waiting for the grits.
- about 5 minutes before the grits are done add the shrimp to the skillet and let simmer until fully cooked.
Serve on Cheese grits.
I found this recipe on another website…I need these in my life!
- 1 lb butter
- 1 lb sugar
- 1 lb flour
- 1 lb corn syrup
- 1 lb almonds, sliced
- Preheat oven to 350 degrees F.
- Prepare cookie sheets by covering with parchment.
- Cream the butter and sugar together in a mixer.
- Add flour and continue to mix.
- Add the corn syrup and continue mixing.
- Add the almonds and mix until incorporated.
- Drop almond lace by the tbsp onto the parchment paper, no more than 3 per ½ sheet pan.
- Bake for 10 minutes or until golden brown then remove from the oven. Let cool for 60-90 seconds.
- Remove from the sheet pan and mold over a wooden rolling pin.
- Let cool until firm.