Mississippi Mud Cake Ingredients
1 cup Pecan chopped4 ea Egg 1 cup Butter 1 teaspoon Vanilla 4 ounce
Semisweet chocolate 3/4 teaspoon Salt 1 1/2 cups All purpose flour 10
1/2 ounce Marshmellows miniature2 cups Sugar Chocolate Frosting
Instructions for Mississippi Mud Cake
Place pecans in a single layer on a baking sheet. Bake at 350? For 8 to
10 minutes or until toasted.
Microwave 1 cup butter and semisweet chocolate in a large glass bowl at
high for 1 minute or until melted and smoth, stirring every 30 seconds.
Whisk sugar and next 5 ingredients into chocolate mixture. Pour batter
into a greased 15x10x1 inch jellyroll pan.
Bake for 350? For 20 minutes. Remove from over and sprinkle evenly with
miniature marshamallows; bake 8 to 10 minutes or until golden brown.
Drizzle warm cake with chocolate frosting and sprinkle evenly with
toasted pecans
Spicy Grilled Shrimp
Ingredients:
1/2 cup butter
2 cloves garlic, minced
1 teaspoon ground peppercorns--hot or mild mixture
1 teaspoon olive oil with dash of red pepper flakes added
2 tablespoons chopped fresh parsley
1-1/2 pounds raw medium shrimp, peeled and deveined
2 tablespoons olive oil
Salt and pepper
In small saucepan, combine butter, garlic, peppercorns, and the oil with
red
Pepper. Simmer over low heat until butter is melted and the just garlic
Begins to sizzle. Remove from heat; stir in the fresh parsley. Thread
shrimp on
Four or five skewers. Brush with olive oil. Place the shrimp in center
of
Cooking grate. Grill 4 to 5 minutes until pink, and no longer white.
Turn once
During grilling. Remove shrimp from skewers; toss with butter mixture.
Serve
Hot. Makes 4 servings. NOTES: If you have a grill pan with holes in it
you can
Toss the shrimp in there instead of using the skewers. You may have to
grill
Half at a time. Serve as an appetizer, or on top of pasta.
If we were all like angels, the world would be a heavenly place.
*Angelique*
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