shrimp and pineapple salsa

Shrimp and Pineapple Salsa
The Girl Who Ate Everything

1 Tablespoon lime juice
2 teaspoons finely chopped fresh jalapeno pepper
1/2 cup pineapple preserves
1 pound uncooked large shrimp peeled and deveined
2 egg whites
2 Tablespoons cornstarch
2 cups sweetened flaked coconut

Directions
Combine lime juice, jalapeno pepper, and pineapple preserves in a small bowl and mix well. Cover and refrigerate until ready to serve.
Preheat oven to 400 degrees and line a cookie sheet with parchment paper.
In a small bowl beat egg whites with a hand mixer until soft peaks form.
Place cornstarch and coconut on two separate plates. Hold shrimp by the tail and dip and coat the shrimp with cornstarch. Next, dip the shrimp in the egg whites and finally in the coconut coating well.
Place shrimp on the cookie sheet and bake for 15-17 minutes or until coconut is a golden brown. Make sure to turn it once halfway through (around 8 minutes into cooking time) to make sure both sides brown.
Serve with pineapple dipping sauce.

Buffalo Chicken Dip

Several months ago, a friend made this dip. The guys loved it. Total man dip.

Buffalo Chicken Dip
allrecipes.com

2 (10 ounce) cans chunk chicken, drained
2 (8 ounce) packages cream cheese, softened
1 cup Ranch dressing
3/4 cup pepper sauce (such as Frank's Red Hot®)
1 1/2 cups shredded Cheddar cheese

1 bunch celery, cleaned and cut into 4 inch pieces
1 (8 ounce) box chicken-flavored crackers

Directions
Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers.
* I skipped the slow cooker part and baked in the oven. I served with baked tostitos, wheat thins and triscuits.

Heath Bar Cake

The picture does not do this cake justice. It was delicious!

Heath Bar Cake

Printable Version with PicturePrintable Version
*Serves 8-10

1 cup packed light brown sugar

1/2 cup granulated sugar

2 cups flour

8 tablespoons (1 stick) butter, softened

1 cup buttermilk

1 large egg

1 teaspoon vanilla

1 teaspoon baking soda

1/2 teaspoon salt

5-6 (1.4 ounces each) chocolate covered toffee bars (like Heath), chopped

Preheat the oven to 350 degrees and center a rack in the middle of the oven. Lightly grease a 9X13-inch pan and set aside.
In a large bowl, combine the brown sugar, white sugar, flour and butter. Crumble these ingredients together with a pastry blender, whisk or two forks until the mixture is crumbly and coarse. Remove 1/2 cup of the crumbs to a small bowl and set aside. To the large bowl with the remaining crumbs, add the buttermilk, egg, vanilla, baking soda and salt. Mix well.
Pour the batter into the prepared pan, smoothing it to the edges. Sprinkle the top of the cake with the reserved crumbs and chopped Heath bars. Bake for 25-30 minutes until the center is no longer gooey but a toothpick inserted comes out with moist crumbs. The cake may fall slightly in the center leaving the edges raised. No fear! It will still be delicious.

Malcolm's Waffles

York's dad has made these waffles for years at all special occasions. York has carried on the tradition and my kids always look forward to the mornings dad is home and makes grandpa's waffles.

Malcolm's Waffles

1 3/4 c. flour
2 tsp. bkg. powder
3 tsp. sugar
1/2 tsp. salt
3 egg yolks, beaten
1/3 c. vegetable oil
1 1/2 c. milk
3 egg whites, beaten stiff

Measure dry ingredients into mixing bowl. Blend. Combine egg yolks and milk. Stir in dry ingredients. Stir in cooking oil. Carefully fold in egg whites. Do not over mix. Pour approximately 1/2 cup batter onto the preheated grid.

Jayme's Strawberry Cake

A friend brought this over one night...it was delicious! She says she always serves it at parties and it's always the first to go. Excuse the toothpicks...they were used to keep the foil from ruining the topping.

Jayme's Strawberry Cake

1 white cake mix
2 Qts. strawberries cored and sliced
1 tub strawberry glaze (Marie Callenders or T Marzetti)
1 brick Philadelphia cream cheese
1 pint whipping cream
2 C. confectioners sugar

Make cake according to package and bake in a jelly roll pan. It will probably only take about 20 or so minutes to bake. It is done when toothpick comes out clean.
Beat cream cheese and 1 cup powdered sugar together and set aside. Beat whipping cream and 1 cup powdered sugar until stiff peaks form. Fold in cream cheese mixture. top cooled cake with whip cream/cream cheese mixture.
Mix strawberries and most of glaze together and carefully spoon on top of cake. With remaining glaze smooth out the top.